Mastering the Caffè Macchiato

How to Make the Perfect Caffè Macchiato with Italian Technique

Understanding the Caffè Macchiato

In Italian, “macchiato” means “stained” or “marked” — in this case, a strong shot of espresso is “stained” with just a small amount of milk foam. The result is a concentrated coffee with a slightly smoother profile, ideal for espresso lovers who want a subtle twist.

Choosing the Right Coffee Beans

For the perfect Caffè Macchiato, opt for blends that deliver rich crema and bold character to balance the milk foam:

• Red Blend – 80% Arabica and 20% Robusta, with a full body and elegant cocoa notes. Ideal for a smooth yet intense macchiato.
• Black Blend – A robust mix of Alta Mogiana Arabica and premium Robusta, with toasted bread notes, subtle bitter cocoa, and spice. Perfect for those who prefer a stronger, more aromatic macchiato.
  

Step-by-Step Caffè Macchiato Preparation Guide

A) Brew the Espresso

• Use our Premium Coffee Beans with a fine grind size to ensure a rich extraction.
• Apply even pressure to create a level coffee bed in the portafilter.
• Pull a single or double shot (25–50 ml) into a preheated espresso cup.
  

B) Prepare the Milk Foam

• Whole milk is preferred for its ability to create creamy, stable foam; non-dairy alternatives can be used for different flavors.
• Use a steam wand to texture the milk, introducing minimal air to create microfoam. Aim for a smooth, silky texture without large bubbles.
  

C) Assemble the Macchiato

• Gently place 1–2 teaspoons of milk foam on top of the espresso shot — just enough to “stain” the coffee.
• Enjoy your macchiato at its freshest, while the crema and foam are intact.
  

Enhancing Your Caffè Macchiato Experience

• Use a preheated demitasse cup to keep the drink warm.
• Complement your macchiato with a biscotti or a small square of dark chocolate.
• In Italy, the macchiato is enjoyed any time of day — it’s the espresso lover’s quick indulgence.