20 mlMilkfor 1 to 2 tablespoons of foam; steam at least 100 ml in the jug
Method
1
Stretch the milk for 4 to 5 seconds and steam it to about 60 °C, for a thick, glossy foam.
2
Pull a double espresso, 36 g in 25 to 30 seconds, into a warm demitasse.
Shot0:28
3
Spoon 1 to 2 tablespoons of the foam onto the middle of the crema.
4
Serve it straight away.
1 cup
Tips
Steam at least 100 ml of milk so the wand has room to work, and use only the foam from the top; the rest can go into another drink.
An Italian bar macchiato is often a single shot: use a single basket, about 9 g in and 18 g out, with the same spoonful of foam.
About this drink
Macchiato means marked or stained in Italian: an espresso marked with a spot of milk foam. It began in Italian bars as a way to tell a shot with a little milk from a plain one, and it is still mostly espresso. It is a different drink from the large latte macchiato and from the caramel macchiato sold by coffee chains.
