What Is an Espresso Macchiato? All You Need to Know About the Barista’s Favorite

So, what is an espresso macchiato?

If you ask a barista, they’ll say, it’s a small, elegant and delicious way to enjoy coffee and steamed milk.

But there’s so much more to it than that. And in this article, you’ll learn everything you need to know about this refined beverage. I’ll also clear up a few things about espresso preparation and give you my delicious espresso macchiato recipe.

As always on Coffeeness, this article isn’t about Keurig or Nespresso but about real coffee beans.

Before we go any further, let’s first get on the same page.

Technically, an espresso macchiato is a single or double espresso garnished with a little fine milk foam. Sounds pretty simple, right? Well, yes and no. But keep reading to learn how to properly prepare this espresso drink, because there are some important things to keep in mind.

What Is a “Real” Espresso?

Even today, there still seems to be some confusion in the coffee shop world about what a “real” espresso is.

It all starts with the uncertainty surrounding the correct shot volume for an espresso. When I order an espresso, I expect a ristretto shot with a volume just under 0.8 ounces (25 milliliters).

I’m often out of luck, though. It isn’t unusual to get a single shot with a volume of up to 100 3.3 ounces (100 milliliters).

To be fair, I’ve worked behind the bar as a professional barista, so I’m intimately familiar with the disappointed face of a customer who just got what they ordered – an espresso. Of course, I’m not saying it’s the customer’s fault.

After all, for those who don’t work with coffee all day, it can be difficult to know what an authentic espresso should look like. Less than an ounce of liquid in a demitasse can seem like almost nothing – especially when you’re used to getting something different elsewhere.

Bear in mind, though, when you’re learning how to make espresso, a ristretto shot has a volume of 0.6-0.8 ounces (20-25 milliliters) and a doppio espresso should clock in at 1.3-1.5 ounces (40-45 milliliters).

Plus, the crema sits on top of the espresso shot and can vary in density, color and thickness, depending on the espresso beans and the quality of the extraction. Because the crema holds many complex aromatics, the old adage, “if the crema looks good, then the espresso is good,” just doesn’t hold true.

But have a little heart for the ugly duckling and don’t judge a book by its cover!

What Is an Espresso Macchiato?

Now I don’t want to talk too much trash, but if it weren’t for the Starbucks Caramel Macchiato abomination, then I wouldn’t need to explain macchiatos at all. Still, if I can help clear up some of the confusion, then all the better.

Many of you already know that the traditional latte macchiato is a beloved part of Italian coffee culture, literally translating to “stained milk.”

The barista pours hot milk and foam into a glass, then “stains” the milk by drizzling rich espresso on top, resulting in a drink that always looks impressive. That’s why a traditional macchiato is usually served in a tall glass.

So what’s stained in an espresso macchiato?

Actually, it’s the other way around. First, the espresso goes into the cup, then it’s stained by a small amount of foamed milk. So while a latte macchiato has dark espresso stains on the milk, an espresso macchiato has white foam stains on the espresso.

If you’re in Italy, you’ll need to order a caffè macchiato if you want to drink an espresso macchiato. In North America, you’ll have to be a little more careful.

Depending on where you get your daily fix, you’ll need to make sure the barista understands that you want an espresso macchiato and not just a macchiato. Otherwise, you run the risk of ending up with a huge drink with caramel sauce, whipped cream and barely any coffee flavor.

What Are the Espresso Macchiato Ingredients?

It’s really very straightforward. You’ll only need two things for an espresso macchiato coffee:

For those who’d rather not drink espresso with milk, you can, of course, use a non-dairy substitute of your choosing. My vegan friends tell me oat milk makes an especially delicious version. The same goes for almond milk.

Just please don’t use non-fat milk – you’ll sacrifice so much richness and texture. Besides, we’re only talking about a couple of sips, so you’ll never even notice those extra espresso macchiato calories.

Ideally, you should prepare the espresso using an espresso machine. Still, a well-calibrated super-automatic espresso machine is also an option. In a pinch, you can even use coffee from a moka pot.

But keep in mind that stovetop coffee makers don’t produce real espresso, so you won’t end up with a real espresso macchiato. You’ll also need a separate milk frother.

How to Steam Milk for an Espresso Macchiato

Because this coffee drink is so small, you only need around an ounce of milk. The problem is you’re not going to get very good results if you try to steam such a small quantity of milk using an espresso machine.

So, to achieve the correct consistency, you’ll need to start with at least 6.7 ounces (200 milliliters) of cold milk in your pitcher. That means you’ll have to prepare an extremely large number of espresso macchiatos – which, of course, creates new difficulties when making espresso.

Or you can always just find someone who likes to drink hot milk. Because two things are for certain:

If you’re using a super-automatic espresso machine, you’ll run into a similar problem.

The first couple of ounces that come out of the automatic milk foam system are often subpar in terms of quality. So you’ll need to produce at least 3.3 ounces (100 milliliters) to avoid thin, untextured milk foam.

No matter how you produce the milk foam, its temperature shouldn’t exceed 150 degrees Fahrenheit (65.5 degrees Celsius), and the texture should be fine and silky. You’re not creating a pillow that can support the weight of a cookie but rather a smooth, supple foam.

How to Make an Espresso Macchiato

There’s no reason why you shouldn’t be able to make a superb Espresso Macchiato at home. Here’s how to do it:

Of course, you can also add a shot of hot milk to the foam if you like. For me, it’s still an espresso macchiato as long as there isn’t more milk and foam than espresso in the cup. Otherwise, at some point, it becomes something else – a cortado, Gibraltar or whatever the latest hipster drink might be.

Note that the milk foam is lighter, with greater volume than the espresso. So only put in half the weight of milk foam, but double the volume of the drink.

How to Make a Doppio Espresso Macchiato

For a double espresso macchiato, the process is the same, but the amounts are doubled.

You’ll use a double ristretto shot of espresso and twice as much milk foam on top. Chances are you’ll also need to use slightly larger cups.

Choosing the Right Espresso Macchiato Cup

As you can see from the photos, I use double-walled espresso glasses. In fact, you can now buy my Coffeeness glasses from our shop.

I find them practical because of their 2-ounce (60-milliliter) capacity. Plus, there’s a lot of space to work with, even though I only use about half of it for my espresso macchiato.

Then, of course, they’re also great for photos and offer a perfect view of my espresso’s structure. What’s more, the double-walled construction keeps coffee at the ideal temperature for longer. Then again, if you’re a fan of porcelain, check out my guide to the best espresso cups.

Conclusion on the Espresso Macchiato: How Does It Taste?

There’s a lot to say about the taste of an espresso macchiato, but it’s difficult to generalize.

Obviously, espresso is the main element and plays a key role in the flavor profile of the finished beverage. And the milk fat is a very good vehicle, enhancing and altering many of the espresso’s complex notes.

An espresso macchiato is certainly a very good choice if you’re dabbling with becoming a purist but still find a straight espresso flavor too intense. Aside from its rich, complex taste, what’s also great about an espresso macchiato is that it contains almost no calories. You’re welcome!