📝 About This Recipe
Originating from the bustling coffee bars of Italy, the Caffè Macchiato—or 'marked' coffee—is a sophisticated balance between the intensity of a pure espresso and the sweetness of aerated milk. This classic beverage offers a bold, caffeinated punch softened by a delicate dollop of micro-foam, making it the perfect mid-day pick-me-up. Mastering this drink requires precision in extraction and finesse in milk texturing to achieve that iconic, stained aesthetic.
🥗 Ingredients
The Espresso Base
- 18-20 grams Freshly Roasted Coffee Beans (Medium-dark roast preferred; ground to a fine, sandy texture)
- 2 ounces Filtered Water (Heated to exactly 195°F-205°F within the machine)
The Milk Component
- 2-3 ounces Whole Milk (Cold, straight from the refrigerator for better aeration)
Optional Enhancements & Finishing
- 1 teaspoon Demerara Sugar (Optional, for those who prefer a touch of caramel sweetness)
- 1 pinch Cocoa Powder (Optional garnish for the foam surface)
- 3 ounces Filtered Water (Palate Cleanser) (Served sparkling or still on the side)
👨🍳 Instructions
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1
Preheat your espresso machine and portafilter by running a 'blank shot' of hot water through the group head into your demitasse cup. This ensures the coffee stays hot upon contact.
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2
Wipe the inside of the portafilter basket with a clean, dry cloth. Any moisture left behind can cause 'channeling,' leading to an uneven extraction.
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3
Grind 18-20 grams of fresh coffee beans directly into the portafilter. The grind should be fine enough that it feels like powdered sugar with a slight grit.
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4
Distribute the coffee grounds evenly by tapping the side of the portafilter gently. Use a tamper to apply 30 lbs of even pressure, ensuring the puck is perfectly level.
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5
Lock the portafilter into the group head and immediately start the extraction. The espresso should begin to drip after 5-8 seconds, looking like warm honey or a mouse's tail.
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6
Stop the extraction once you have reached 1.5 to 2 ounces of espresso (a double shot). The top should be covered in a thick, hazelnut-colored crema.
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7
While the espresso is pulling, pour 2-3 ounces of cold milk into a stainless steel steaming pitcher.
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8
Purge the steam wand of any condensed water. Submerge the tip of the wand just below the surface of the milk and turn it on full blast.
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9
Lower the pitcher slightly to 'stretch' the milk, creating a paper-tearing sound for about 3-5 seconds to build a dense, thick foam.
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10
Bury the wand deeper and tilt the pitcher to create a vortex, heating the milk until the pitcher is almost too hot to touch (about 150°F).
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11
Tap the pitcher on the counter and swirl it vigorously to integrate the bubbles, creating a glossy 'wet paint' look to the micro-foam.
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12
Using a spoon to hold back the liquid milk if necessary, dollop 1-2 tablespoons of the thick foam directly onto the center of the espresso crema.
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13
The goal is to 'mark' the coffee with white foam, leaving a beautiful ring of dark crema around the edges.
💡 Chef's Tips
Always use fresh, whole milk for the best foam structure; alternative milks like oat work best in 'Barista Edition' versions. If your espresso tastes sour, your grind is too coarse; if it tastes bitter, your grind is too fine. Never re-steam milk that has already been heated, as it loses its protein structure and won't foam properly. Clean your steam wand immediately after use with a damp cloth to prevent milk buildup. For a 'Long Macchiato,' use a double shot of espresso; for a 'Short Macchiato,' use a single shot.
🍽️ Serving Suggestions
Serve in a pre-heated glass or ceramic demitasse cup to maintain the temperature. Pair with a small, buttery almond biscotti or a piece of dark chocolate. Provide a small silver spoon so the guest can stir the foam into the espresso if desired. Always serve with a small glass of sparkling water to cleanse the palate before the first sip. Accompany with a lemon twist on the side for an aromatic, citrusy contrast.