Cafentity
Cafentity Tranparent
Your private coffee partners.
Roasted specially for you.
Facebook Youtube Instagram

Macchiato

Recipe ↓
An Italian macchiato is a delicate symphony of bold espresso gently marked with a dollop of frothy milk, creating a harmonious blend of robustness and creamy indulgence.
Print Recipe Share on Facebook
Prep Time 5 minutes
Course Drinks
Cuisine Italian
Calories

Equipment

  • Espresso Machine
  • Scale

Ingredients
  

  • 1 shot Double Espresso 36g
  • 1 oz Steamed Milk with foam

Instructions
 

  • One double shot of espresso | 1 ounce or 30 milliliters of steamed milk with plenty of foam
  • Pull a double shot of espresso. Steam approximately 3 ounces of milk. For a foamier, classic macchiato, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels hot to touch, ~130-140°F.
  • Quickly pour 1 ounce of steamed, foamy milk into the espresso. Discard the remaining milk or mix it with a little chocolate syrup for a hot chocolate sidecar.
  • Optional: use a spoon to scoop a dollop of foam on the top of the drink for a classic look.

Notes

The word macchiato means marked. When it comes to coffee, there are two ways a drink can be “marked”.
One way is to “mark” an espresso with a small amount of steamed milk, a cafe macchiato (translation: marked coffee). This small beverage (2-3 ounces total) is a classic Italian drink; if you were to walk up to a Venetian coffee bar and order a macchiato, this is exactly what you’d receive. The small amount of milk can add a little sweetness and help soften some of the more intense coffee.
Espresso Macchiato Recipe | 1:1 Espresso to Milk Ratio
  • One double shot of espresso | 1 ounce or 30 milliliters of steamed milk with plenty of foam
  • Pull a double shot of espresso. Steam approximately 3 ounces of milk. For a foamier, classic macchiato, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels hot to touch, ~130-140°F.
  • Quickly pour 1 ounce of steamed, foamy milk into the espresso. Discard the remaining milk or mix it with a little chocolate syrup for a hot chocolate sidecar.
  • Optional: use a spoon to scoop a dollop of foam on the top of the drink for a classic look.
The other way is to mark a cup of steam milk with an espresso, a latte macchiato (translation: marked milk). This drink has been popularized in the U.S. by large chains and often features additional flavors. As the ingredients are not integrated from the beginning, latte macchiatos tend to have dramatic changes in flavor: from foamy milk to the intense flavors of the espresso to the final sips of warm milk.
Latte Macchiato | 1:6 Espresso to Milk Ratio
One double shot of espresso | 8 ounces or 240 milliliters of steamed milk with plenty of foam
Pull a double shot of espresso. Steam approximately 6-8 ounces of milk. To create a larger “head” of milk foam, try to introduce air until the pitcher stops feeling cold, ~100°F. Stop steaming once the pitcher feels too hot to hold, ~140-150°F. Pour the steamed milk into an empty glass, leaving 1-2 ounces of room. Pour a fresh double shot of espresso into the center of the milk.
Keyword Coffee, Espresso, Macchiato
Tried this recipe?Let us know how it was!

The Art Of Coffee

mastery of barista

Le Cafecito Provides Art Of Coffee Tutorials, Advance Mastery Of Barista Training Including Customer Experience And Consulting. Contact Us To Inquire How We Can Assist Your Coffee Business Or Home Barista Needs.

My Personal Favorites
Sponsor Elenas Bakehouse

ELENAS BAKEHOUSE

VIERA, MELBOURNE FL
FOLLOW US
Explore
SHOP COFFEE & MORE
SHOP GREEN COFFEE BEANS
SHOP COFFEE GEAR