Macchiato
Macchiato
A Macchiato in simple terms is either a single shot or doppio maybe even a Ristretto that’s stained or spotted with a feathered touch of milk foam.
The macchiato is one of our easier recipes to undertake and is a great way to familiarise yourself with your espresso machines milk steamer. Essentially we’re going to make a brew thats 95% espresso and 5% milk foam with the intent to moderate the coffee flavour with an angelic touch of sweetness.
Let’s get going! Together we will construct a true titan among milk based espresso beverages and enjoy your fave coffee without overwhelming the crema or compromising on taste.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Although technically speaking you can use any cup, it’s best to keep it authentic and pour your brew into a nicely decorated porcelain cup and saucer. However it will look just as appealing in any 4-6 ounce double walled glass coffee cup.
The Macchiato pour is self automated in most cases and it is important to consider the following, whether you’re going to use a single shot or doppio, it’s just dash of foam that sits on the crema. The total volume shouldn’t exceed 50ml.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the double espresso basket instead of the single espresso basket and unseal your deliciously fresh coffee bag of La Bella Figura, and slowly place 24g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Now begin the preparation for the steamy textured milk
Purge your steam wand by releasing some steam.
Pour cold milk of your choice into the milk jug, up to the bottom of the spout.
Place the steam wand about a ½ inch/1.5cm into the milk.
Open the steam valve and lower the jug to introduce air to the surface of the milk. You want to make as much creamy foam as possible.
Aim for a temperature of around 60-65°C. For non-dairy, try not to go over 55°C, as the milk can start to separate or curdle.
Look for a velvety, silky-smooth texture.
Step 2
Position your double walled cup directly underneath the spout of your locked portafilter. Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the double espresso button or turn the dial to a double-shot depending on your espresso machine.
Once your espresso machine has finished extraction, remove your espresso cup.
Take a teaspoon and scoop some micro foam from the milk jug onto the crema at least twice.
