An espresso macchiato is small in size but big on flavour. This Italian coffee consists of a strong espresso that’s ‘stained’ with a dollop of milk foam. The result? An intense coffee experience with a soft, creamy finishing touch. Perfect as a quick pick-me-up in the middle of the day or as a stylish coffee moment for your guests. With this simple recipe, you can make a macchiato in just a few minutes.
What is an espresso macchiato?
The name “macchiato” literally means “stained” or “marked” in Italian. In an espresso macchiato, it’s the espresso that’s ‘marked’ with a little bit of milk foam. This adds a subtle softness to the intense flavour of the coffee, without the milk taking over. Unlike a latte macchiato, where the milk plays the leading role, here the espresso is the star of the show. Ideal for those who love strong coffee with a touch of creaminess.
What ingredients do you need for an espresso macchiato?
For a classic espresso macchiato, you need very little, but the quality of your ingredients makes the difference between an ordinary and an exceptional cup of coffee.
- 1 shot (30 ml) fresh espresso: make it from freshly ground beans for the best flavour
- 1–2 teaspoons milk foam: whole milk gives a richer, creamier texture, but plant-based options like oat or almond milk work too
- Optional: a pinch of cocoa powder or cinnamon to finish
What you’ll need
You don’t need a full barista setup to make an espresso macchiato, but a few good tools make it easier and tastier:
- Espresso machine or percolator: for a strong, concentrated coffee
- Milk frother: electric or manual, as long as it makes fine, creamy foam
- Small coffee cup: an espresso cup or demitasse glass gives the right presentation
With these basics, you’re ready to make a macchiato in just a few minutes that looks like it came straight from an Italian coffee bar.
Step-by-step: how to make an espresso macchiato with milk foam
Step 1: Make a strong espresso
Use freshly ground beans and pull a shot of about 30 ml. Serve in a pre-warmed cup so the coffee stays hot longer.
Step 2: Froth the milk
Heat a small amount of milk (about 30–50 ml) and froth it to a fine, creamy texture. Whole milk gives richer foam, but you can also use oat or almond milk.
Step 3: Add the milk foam
Use a spoon to scoop 1 to 2 teaspoons of foam on top of the espresso. Do this gently so the foam sits nicely on the coffee and doesn’t mix right away.
Step 4: Serve immediately
An espresso macchiato tastes best fresh. Optionally, garnish with a pinch of cocoa powder or cinnamon and enjoy the perfect contrast between the strong coffee and the soft foam.
Variations on the classic espresso macchiato
Plant-based macchiato
Replace the whole milk with oat, almond, or soy milk. Each gives its own flavour and foam texture.
With a hint of vanilla or cinnamon
Add a drop of vanilla extract to the milk or sprinkle cinnamon on the foam for a warm, spicy twist.
Iced macchiato
Make an espresso, let it cool, and serve it over ice cubes with a small cloud of cold milk foam for a summery version.
