Ratio & Matter
- 18–20 g espresso coffee beans (or 1 espresso capsule / 1 shot ground espresso)
- 20–30 ml milk (whole milk works best for foam)
- Optional: small pinch of sugar
Apparatus
- Espresso machine (preferred) OR Moka pot / AeroPress
- Coffee grinder (if using whole beans)
- Small milk pitcher or heat-safe cup
- Spoon
- Espresso cup (60–90 ml size)
- Milk frother, French press, or whisk
Make a classic macchiato at home using espresso and milk foam. This quick guide shows ingredients, equipment, and easy steps for one serving.
The Process
Brew the Espresso: Grind the coffee to a fine espresso texture. Brew 1 shot (≈30 ml) of espresso directly into a small cup. Fresh espresso gives the best aroma and flavor, so prepare it just before adding milk.
Heat the Milk: Pour 20–30 ml milk into a small pitcher. Heat until steaming but not boiling, about 60–65°C. You can microwave for 20–30 seconds or warm it slowly on the stovetop.
Froth the Milk: Create thick foam using a milk frother, French press, or by shaking warm milk in a jar. Tap the container gently to remove large bubbles. The foam should feel smooth and creamy.
Assemble the Macchiato: Spoon 1–2 teaspoons of milk foam onto the espresso. Add only a tiny splash of warm milk if desired. The espresso flavor should remain stronger than the milk taste.