Love coffee but are tired of the same old cup of joe? Why not try something a bit more exciting and whip up a delicious macchiato with your espresso machine? In this blog post, we’ll show you step-by-step how to make a perfect macchiato in your own home.
Intro to Macchiato
Macchiato is an Italian word that means “marked” since the espresso is marked with foam. Even though a macchiato only has two ingredients: espresso and froth, it is one of the most difficult espresso beverages to master since the espresso and froth must be flawless.
A caffè macchiato, also known as an espresso macchiato, is a shot of espresso with frothed milk on top. The word “macchiato” means “stained” in Italian, referring to how the milk froth on top of the black espresso stains it.
Use one, two, or three espresso shots to make a single, double, or triple macchiato. Mark each with elegant foam to complete this coffeehouse classic.
Here’s how to make the perfect macchiato.
Grind Your Coffee Beans
To make a perfect macchiato, you must start with the right coffee beans. The best espresso comes from freshly ground coffee beans—preferably ground with a burr grinder, which produces more consistent grounds than other grinders.
Once your beans are ground, use an espresso machine to make a double espresso, which should measure approximately 2 ounces. For an extra flavorful cup of coffee, you may choose to heat the milk on the stovetop before adding it to the espresso.
Preparation for the Perfect Shots
Once your coffee beans are ground, you’re ready to pull a shot of espresso. Depending on the type of espresso machine you have, the process may be slightly different; however, the basics are the same. Place your ground coffee in the filter basket and press it down so it’s evenly distributed.
Then, place the filter basket in the portafilter and lock it into the machine. After this, you can turn on the machine and press the button to start pulling a single shot of espresso.
If the machine does not have a built-in timer, press the button to draw the shot(s) and wait or time the shot. The ideal shot time is between 18 and 23 seconds. A superb shot is distinguished by a golden-colored froth that separates on top of the shot – the crema. Use shots between 19-21 seconds for the best-tasting macchiato. However, shot preferences range from 16-26 seconds.
Once it has finished, pour it into a mug or cup and set aside. The next step is to steam your milk before pouring it over your cooled espresso coffee.
Modifying Shot Length
Pulling a shot for any longer or shorter period will result in flavorless (too short) or bitter shots (too long). The sweeter, less intense shot will be on the shorter side of the allowable shot range.
If a shot pulls too fast, use finer grinds and tamp more firmly. Use coarser grinds and tamp lighter if a shot draws too long. Remember that temperature, humidity, and usage all impact the machine’s pressure, so pulling shots might vary daily or hour to hour.
After you’ve mastered pulling shots, continue these procedures until you’ve pulled the required amount of shots: one for a single, two for a double, or three for a triple macchiato. Work swiftly to ensure that the shots taste their finest.
Begin the Macchiato by Steaming and Frothing the Milk
Most coffee shops use 2% milk in their macchiatos, although any milk will do. The thicker the milk, the simpler it is to make great foam or froth, which is essential for making the perfect macchiato. A skinny macchiato is made with skim milk, and a breve is made with half-and-half.
Pour a tiny amount of milk (less than 8 ounces) into a stainless steel steaming pitcher fitted with a food thermometer, and set the steaming wand tip on the milk’s surface. To begin heating the milk, turn the dial counterclockwise.
To make froth, raise the heating wand tip slightly over the surface of the milk. The secret to creating the proper froth, which should have the consistency of shaving foam, is a gentle hissing sound.
Once the milk has reached 150-160 degrees, turn off the steamer. This will allow the milk to rise to 170°F or fall to 140°F, all of which are acceptable temperatures. After steaming milk, quickly wipe the steaming wand with a clean, moist towel.
Make sure the milk does not burn. When the milk reaches a temperature of 180 degrees, it is considered burned and should not be consumed. While drawing the shots, let the milk and foam separate.
Modifying Foam Thickness
You can use a milk frother, French press, or even a whisk to get the job done. Make sure to take your time and be careful when doing this so that you don’t create large, uneven bubbles.
Once you have formed small, even bubbles in the milk, you can combine it with the espresso coffee you have previously cooled down. Now you are ready to prepare your macchiato!
If the froth bubbles are too large, either froth a new batch of milk and insert the steaming wand slightly further into the pitcher or use milk with a higher fat content.
Similarly, if the froth bubbles are too small and the consistency isn’t thick enough, either froth a new batch of milk and raise the steaming to want slightly further above the surface of the milk or use milk with a lower fat content.
Finishing Touches
Pour the necessary number of shots (one, two, or three) into a small mug or cup, use a spoon to carefully spoon the foam on top of the espresso, and lightly fold the froth until smooth. Sprinkle cinnamon, vanilla, or cocoa powder over the froth if desired, or drizzle with flavored syrup. Serve the macchiato right away.
When working with espresso and frothed milk, don’t burn yourself. Remember that pulling shots and foaming milk takes skill, but with a little time and work, you can make your macchiatos.
Is it preferable to drink macchiatos hot or cold?
Some individuals prefer cold milk while making Macchiato; however, steamed and frothed hot milk is commonly used. When the Macchiato is cold, it is referred to as Macchiato Caldo, and when it is hot, it is referred to as Macchiato Freddo.
what milk should you use for a macchiato?
Whole milk is the finest milk to use for a macchiato. Because it has the most milk fat, whole milk froths the best. You may also use 2% milk here, especially if you have a portable milk frother. Here’s the key: ensure the milk is as fresh as possible! Milk that is nearing its expiry date does not froth as nicely.
Editorial Staff
The editorial staff at Crazy Coffee Crave is a team of coffee enthusiasts & Baristas who enjoy the one thing we all think about as soon as we get up in the morning. Trusted by thousands of readers worldwide.
