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Caffè Macchiato

Serves 4 to 6 Beverage vegetarian, Beverages

Caffè Macchiato

Caffè Macchiato hails from the bustling espresso bars of Italy, where it punctuates the rhythm of a day. It's the kind of coffee you enjoy mid-morning or after lunch, providing a swift, rich pick-me-up. At home, it's made with the same casual precision as in any Italian bar, where the focus is on quality ingredients rather than elaborate rituals.

The essence of a Caffè Macchiato is its balance—robust espresso lightly softened by a touch of steamed milk. The contrast between the intense, aromatic coffee and the creamy milk creates a harmonious encounter in each sip. It's a brief moment of indulgence that speaks to the Italian love of simplicity done well.

Ingredients

  • 18 gfinely ground espresso coffee
  • 30 mlwater
  • 1 tbspsteamed milk

Method

  1. Start by preparing your espresso machine or moka pot. Ensure it is clean and ready for use, as this will affect the flavor of your Caffè Macchiato. Fill the water reservoir with 30 ml of fresh, cold water. This precise amount is essential to extract the right intensity from the coffee.
  2. Measure 18 g of finely ground espresso coffee and place it into the filter basket. Level the coffee grounds gently with your finger, ensuring an even surface without compacting them too much. This allows for an even extraction, which is crucial for achieving a rich crema.
  3. As the espresso brews, focus on steaming the milk. Pour a small amount of milk into a steaming pitcher, about 1/4 cup, to ensure you have enough to create the desired texture. Steam the milk until it reaches a temperature of about 65°C (150°F), creating a velvety microfoam. The milk should be smooth and glossy, with no large bubbles.
  4. Once the espresso has finished brewing, it should have a thick, golden crema on top, indicating a successful extraction. Pour the espresso into a small espresso cup, preserving the crema as much as possible.
  5. Using a spoon, gently add 1 tablespoon of the steamed milk to the center of the espresso. The milk should sit on top of the espresso, creating a 'stained' effect, which is the hallmark of a Caffè Macchiato. The contrast between the dark espresso and the light milk should be visually appealing.
  6. Serve the Caffè Macchiato immediately. The coffee should be hot, with the aroma of freshly brewed espresso and the subtle sweetness of the steamed milk. Enjoy it as is, or accompany it with a small biscotti for a traditional Italian experience.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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