Espresso Macchiato
A short espresso marked with just enough silky milk foam to soften the edges — without turning it into a miniature cappuccino.
- Dose
- 18 g
- Yield
- 50–55 ml
- Time
- 7 min
- Vessel
- Demitasse, 60–90 ml
Ingredients
Ratio 1:2
Per shot
18 g in 36 g out
Keep the same target time and adjust the grind if needed.
- 18 g freshly ground coffee
- 36 g espresso, target yield
- 100 ml cold whole milk or barista oat milk for steaming
- 15–20 ml steamed milk to finish
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
- Teaspoon
Tap each step as you brew.
Macchiato means “marked”. The espresso stays dominant and the milk is an accent, not the main ingredient.
Steps
- Preheat the demitasse with hot water, then dry it.
- Grind and dose 18 g of coffee into the portafilter.
- Distribute evenly and tamp level.
- Pull 36 g of espresso in approximately 25–30 seconds.
- Steam the milk to create glossy microfoam, stopping at 55–60 °C.
- Add one spoonful of microfoam to the centre of the espresso, allowing only a small amount of liquid milk into the cup.
- Serve immediately.
Barista tip
The espresso should remain dominant. Steaming this little milk is easier in the smallest pitcher you own — texture 100 g and use only the best of it.
Troubleshooting
It tastes like a small cappuccino. Use less milk.
The foam is dry or stiff. Introduce less air and swirl the pitcher before serving.
The espresso tastes sharp. Grind slightly finer or increase the extraction time.
Espresso macchiato vs latte macchiato
They are near opposites. An espresso macchiato is coffee marked with milk. A latte macchiato is a glass of milk marked with coffee — much larger, much milder, and usually layered.
