A Dot of Milk, A World of Flavor: The Macchiato Story
Macchiato is an Italian coffee drink, and the word “Macchiato” literally means “marked” or “stained.”
It represents the perfect harmony between espresso and a touch of milk foam, offering a bold yet balanced flavor.
The Essence of Macchiato
A perfect macchiato is made with a single or double shot of espresso, lightly “marked” with just a spoonful of milk foam.
- For a single shot, add about 2–3 spoons of milk foam.
- For a double shot, use 4–6 spoons of milk foam.
Espresso Macchiato (Traditional Style)
- Recipe: 1 shot of espresso + a small dollop of milk foam
- Ratio: 1:0.2
This version delivers a strong, bold flavor with just a hint of creaminess from the foam.
Perfect Macchiato Measurement
Element | Ideal Measurement |
Espresso | 18–27 ml (single shot), Ratio 1:2 – 1:3 |
Milk Foam | 2–3 spoons (only foam, not liquid milk) |
Temperature | 60–65°C (milk, not boiling) |
Serving Cup | 60–90 ml demitasse |
Always aim for balance — too much milk can turn it into a mini latte, while too little foam may leave the espresso overly sharp.
Step-by-Step: How to Make the Perfect Macchiato
- Brew the espresso shot using freshly ground coffee beans — extraction time should be 25–30 seconds.
- Steam the milk to create thick, velvety foam only, avoiding too much liquid milk.
- Spoon 1–2 teaspoons of milk foam gently over the espresso shot.
- Optionally, sprinkle a bit of cocoa powder or add a simple latte art touch for presentation.
Pro Tip: Serve immediately after brewing to preserve the perfect aroma and crema.
The macchiato is proof that less can be more — a tiny mark of milk that transforms a shot of espresso into something extraordinary.
It’s the ideal drink for those who crave the strength of espresso with just a whisper of creaminess.
