Recipes· 1 min read
Espresso Macchiato
A shot of espresso 'stained' with a dollop of foam — the smallest, most intense milk coffee there is.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
Macchiato means "stained" or "marked" in Italian. An espresso macchiato is just that: a shot of espresso marked with a small dollop of foamed milk. It's the smallest milk coffee on the menu — bolder than a cortado, with just enough milk to soften the espresso's sharpest edges.
Ingredients
- 1 shot (or double) of espresso
- A small amount of whole milk, foamed
- Optional: a drop of caramel or a dusting of cocoa
Step-by-step
- Pull a fresh shot of espresso into a pre-warmed demitasse cup.
- Foam a very small amount of cold whole milk, aerating enough to create a spoonable foam.
- Spoon a single dollop of foam — about a tablespoon — onto the center of the espresso's crema.
- Serve immediately. The drink should be mostly espresso with a small white "stain" of foam.
Tips for the best cup
- A true macchiato is mostly espresso; the milk is a garnish, not a base.
- Don't confuse this with a caramel macchiato latte — they share a name but not a recipe.
- Use a single shot for the most traditional, intense version.
Key takeaways
- An espresso macchiato is espresso "stained" with a dollop of foam.
- The milk is a small accent, not a major ingredient.
- Serve in a tiny cup and drink it in a few sips.
#macchiato#espresso#italian coffee#hot drinks#small drinks
