How To Make A Macchiato: A Step-by-Step Barista Guide
Last updated on July 24th, 2024 at 01:25 pm
Have you ever found yourself craving a macchiato like the ones at your favorite coffee shop? But you thought it might be too tricky to make at home?
Well, you’re not the only one. It’s a common hunch that whipping up such a sophisticated coffee treat is best left to the baristas.
However, what if you could craft a perfect macchiato in your own kitchen, impressing friends and kick-starting your mornings with a barista-level brew?
In this guide, you’ll discover the simple steps to create your macchiato, showing you that great coffee doesn’t always require a trip to the cafĂ©. Ready to give it a shot? Let’s get started!
Coffee bucket list alert! Explore the ’31 Coffee Varieties Every Enthusiast Dreams of’ now!
What Is A Macchiato?
A macchiato is a classic coffee drink with a robust espresso flavor highlighted by a dash of frothy milk.
The word “macchiato” itself means “stained” or “spotted” in Italian, referring to the method of preparing the coffee by staining the espresso with just a spoonful of milk foam.

This coffee is perfect for those who enjoy espresso’s deep, concentrated taste but with a slight softening touch from the milk.
Unlike a latte or a cappuccino, which contains more milk, the macchiato offers a stronger, more direct coffee experience.

Macchiato Recipe (Step-By-Step)
Equipment
- Espresso Machine: Essential for brewing concentrated coffee.
- Steam Wand or Milk Frother: Used to froth the milk.
- Coffee Grinder: To grind the coffee beans, unless you use pre-ground coffee.
- Espresso Cup or Small Coffee Cup: To serve the macchiato.
Ingredients
- Espresso coffee beans:Â High-quality beans will improve the flavor of your macchiato.
- Cold milk:Â Typically, whole milk is used for the best foam, but any milk will work.
Instructions
- Grind the coffee beans: You want a fine, consistent espresso grind. For a double shot, you'll need about 18-20 grams.
- Brew the espresso: Using your espresso machine, brew a single (about 1 ounce) or double shot (about 2 ounces) of espresso directly into your cup.
- Froth the milk: While the espresso brews, froth a small amount of milk using the steam wand or milk frother. The goal is to create a creamy foam without making it too airy or voluminous.
- Assemble the macchiato: Spoon a dollop of the frothed milk directly on top of the hot espresso. The key is to just "stain" the espresso, rather than mixing in a large amount of milk.
- Serve immediately: Enjoy your macchiato while it's fresh and hot for the best flavor experience.
Video
Notes
A Brief History of The Macchiato
The macchiato first appeared in Italy during the 1980s and is named for its “stained” appearance.
That’s because of adding a small spot of milk to espresso. Initially created to differentiate plain espresso from those with a dash of milk.

The macchiato has evolved into several forms, from a traditional dollop of foam to elaborate versions like the caramel macchiato, which includes steamed milk and caramel syrup.
Today, the drink is divided into two main types:
- The plain macchiato is served in a tall glass with layered foam.
- The espresso macchiato has a stronger espresso base and is served in a small cup with minimal milk.
These variations highlight the macchiato’s adaptability to different tastes and its enduring popularity in global coffee culture.
Espresso Brewing 101 (Fundamental Steps)
Getting the perfect espresso shot involves precision and an understanding of key brewing techniques. Here’s how you can perfect each fundamental step.
1 – Water Quality
Water quality is crucial in espresso making, as it makes up about 90% of the drink.
I suggest you use filtered or bottled water free from impurities to ensure the best taste.

Also, avoid hard water, which can leave mineral deposits in your machine and affect taste, and very soft water, which might result in a bland espresso.
You want water with balanced mineral content and pH for optimal flavor extraction.
2 – The Art of Tamping
Proper tamping of the coffee grounds is important for even extraction. With a tamper, you want to evenly press about 30 pounds of pressure onto the grounds in your portafilter.

Incorrect tamping can lead to under-extracted (weak) or over-extracted (bitter) espresso. The goal is a level surface that lets hot water flow evenly through the coffee.
3 – Pulling The Perfect Espresso Shot
When pulling an espresso shot, timing is crucial—you want about 25 to 30 seconds.
If the espresso brews too quickly or slowly, adjust the grind or tamping pressure. A perfect shot features a rich, golden crema, indicating a well-extracted espresso.

Fine-tuning your machine settings and grind might be necessary. But it’s key to getting a rich and aromatic espresso at home.
Popular Variations of Macchiato
The classic macchiato has evolved into several delightful variations that cater to diverse tastes and preferences.
Caramel Macchiato, Iced Macchiato
The Caramel Macchiato stands out with its layers of vanilla syrup, steamed milk, foamy topping, and a rich caramel drizzle.

It offers a sweet twist on the traditional version and can be enjoyed hot or as an Iced Macchiato—perfect for cooling down on a hot day while still savoring the strong espresso flavor.
Regional Differences (Café Pingado and Café Cortado)
In Portugal, CafĂ© Pingado, or “coffee with a drop,” adds slightly more milk than its Italian counterpart, offering a creamier touch.
Spain’s Café Cortado balances espresso with a roughly equal amount of warm milk, softening the espresso’s acidity and providing a smooth, rich coffee experience.

These variations of the macchiato show how versatile espresso can be, appealing to coffee lovers worldwide with adjustments that resonate with regional preferences.
Favorite Coffee Brands for Macchiato
When making the perfect macchiato at home, I’ve come across several coffee brands that truly stand out for their quality and consistency.
Here are three favorites that have never failed to impress. Each bringing a unique flair to my macchiato moments:
1 – Herkimer Coffee Espresso Blend
This blend is a staple in my espresso repertoire. It comes from Central and South America and Africa and offers a complex, full-bodied flavor profile.

With dominant notes of chocolate and a hint of citrus, it beautifully complements the macchiato’s minimalistic milk touch.
2 – Lavazza Super Crema
I often turn to Lavazza Super Crema for a touch of Italian tradition. This blend strikes a perfect balance with its creamy texture and subtle hints of hazelnut and brown sugar.

It’s especially great for those mornings when I crave a robust, classic macchiato that transports me to a sidewalk cafĂ© in Rome.
3 – Verve Coffee Roasters Swara AB Single Origin Espresso
Verve’s Kenyan single-origin is my go-to when I’m in the mood for something lighter and more distinctive.

The light roast brings out vibrant notes of tropical fruit and honey, making each sip of macchiato a fresh and invigorating experience.
These brands have enriched my macchiato brewing at home. Each offers a distinct taste that works for different moods and preferences. Whether you like your macchiato bold and traditional or light and fruity, these options will elevate your coffee experience.
Last Thoughts
So we spoke about the robust simplicity of a traditional macchiato, the creamy richness of a caramel macchiato, and the refreshing iced version. There’s much to explore and enjoy.
I’ve found that the key to great espresso lies in choosing the water quality used and in the precision of tamping and timing the shot.
Whether you’re a seasoned barista or a home brew enthusiast, embracing these techniques and exploring the variations of espresso can transform your coffee experience. If you have any questions, leave them below.
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