Espresso macchiato: what it is and how to make one

An espresso macchiato is espresso with a little steamed milk, usually a spoonful of milk foam on top. It is one of the smallest and most coffee-forward of the classic milk drinks. Here is what a macchiato is, how it differs from a latte macchiato, a cortado and a cappuccino, and how to make one at home.

What is a macchiato?

„Macchiato” is Italian for „stained”, „spotted” or „marked”, so an espresso macchiato is espresso stained with milk. In Italy it is usually ordered as a caffè macchiato. A popular story says baristas marked espressos with a little foam so that waiters could tell them apart from plain ones, although there is no solid proof that this is how the name came about.

A classic espresso macchiato is a single espresso, traditionally about 25-30 ml, with a little foamed milk, usually one or two teaspoons. It is served in a small espresso cup. The milk can soften perceived bitterness and acidity slightly, but the coffee still leads. If you are new to espresso itself, start with What is espresso.

Espresso macchiato, latte macchiato and caramel macchiato

The word „macchiato” is used for several different drinks. They differ in the amount of milk, how they are made and how they taste.

• Espresso macchiato: espresso with a little warm milk, usually as foam. A small coffee with an intense taste.
• Latte macchiato: a tall glass of hot steamed milk with espresso poured in last. Poured the right way, it forms visible layers. We cover it in Latte macchiato vs caffe latte.
• Caramel macchiato: a sweet drink popularised by Starbucks. Their version contains milk, espresso, vanilla syrup and caramel sauce. In its proportions it is much closer to a latte macchiato than to a classic espresso macchiato.

If you simply order a „macchiato”, check the menu. In Italy a plain „macchiato” usually means a caffè macchiato, espresso with a little milk, and the same goes for many specialty cafés. Chains also serve latte macchiato and caramel macchiato, so it is best to use the full name of the drink.

Macchiato vs cortado, cappuccino and latte

The closest drink to an espresso macchiato is the cortado. The main difference is the amount of milk: a macchiato has just a little foam, while a cortado has roughly as much milk as espresso. A cappuccino has several times more milk. In a latte macchiato the balance flips: milk dominates and the espresso is the addition.

How to make an espresso macchiato on an espresso machine

1. Pull an espresso into a small, warmed cup. You can use a double, for example 18 g of coffee to 36-40 g of espresso in 25-30 seconds. Treat this as a starting point and adjust to your beans and taste.
2. Pour cold milk into a small pitcher, enough to keep the steam tip properly submerged. It is usually easier to steam a bit more milk than one macchiato needs. A small amount can be steamed well too, but it takes the right pitcher and good control of the steam. If your machine allows, turn the steam pressure down.
3. Steam the milk much as you would for a cappuccino. Add a little more air than for a latte, but avoid large bubbles. The foam should be dense, smooth and fine. Stop at about 55-65°C.
4. Spoon one or two teaspoons of foam onto the espresso, or pour a little foamed milk in a thin stream so that a white spot forms in the middle.

We cover milk technique in How to steam milk on an espresso machine. Use the rest of the freshly steamed milk straight away for a second drink, for example a cappuccino.

Macchiato without an espresso machine

Without an espresso machine you cannot make a classic espresso macchiato, but you can make a similar small coffee. Brew strong coffee in a moka pot, warm a little milk and froth it with a handheld frother, then spoon some foam onto the coffee.

Which coffee for an espresso macchiato?

There is very little milk in a macchiato, so the espresso stays front and centre. Choose a coffee you enjoy as espresso. Chocolatey, nutty coffees such as Brazil Santos Guaxupe or Brazil Mogiana can make a mellow macchiato with clear sweetness. For a bolder, more intense cup, try Strong Storm.

Lighter roasts can make a great macchiato too. A little foam can gently soften perceived acidity without covering the fruity and floral notes. Good extraction still matters: milk will not rescue a badly brewed shot. For more ideas, browse our coffee for espresso.