Espresso Macchiato
A traditional, concentrated shot of espresso elegantly "marked" with a tiny dollop of textured milk foam.
The Extraction
Extract a standard double espresso directly into a small demitasse cup.
Texturing the Milk
Steam a small amount of milk to a cappuccino-like texture, creating a stiff but glossy microfoam.
The Mark
Using a bar spoon, scoop just one or two teaspoons of the dense milk foam and gently place it on top of the espresso crema. You are not pouring liquid milk into the shot; you are merely "marking" the surface with foam.
Service
Serve immediately. The beverage is fundamentally an espresso, slightly softened by the tactile contrast of the foam.
In Italian, macchiato means “marked” or “stained.” The traditional Espresso Macchiato is exactly that: a shot of espresso marked with a delicate spot of milk foam. It is crucial to distinguish this classic Italian preparation from the large, highly sweetened, caramel-draped milk beverages that co-opted the name in modern commercial chains.
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A true macchiato boasts the highest ratio of coffee to milk of any classic milk beverage. The purpose of the milk foam is not to dilute the espresso or drastically alter its flavor, but rather to provide a subtle visual contrast and a momentary textural softness on the lips before the intense, robust coffee hits the palate. It is the ideal afternoon beverage for those who desire the punch of a straight espresso with a fleeting touch of dairy sweetness.