Recipe

Macchiato

An espresso 'marked' with a dollop of foamed milk.

Ingredients

Espresso

36 g

Milk foam

10–15 ml

Equipment

• Espresso machine + steam wand
• Small milk pitcher
• Espresso cup (60–90 ml)

Step-by-step method

1. 1

   Pull a 36 g double espresso into a pre-warmed espresso cup.

2. 2

   Steam a small amount of milk (50 ml is the minimum most wands can texture) until you have dense, silky microfoam at ~60 °C.

3. 3

   Tap and swirl to integrate.

4. 4

   Spoon a small dollop (10–15 ml) of the densest foam directly onto the center of the espresso crema — this is the 'mark' that gives the drink its name.

5. 5

   Serve immediately. The foam should sit on top, slowly sinking through the crema.