Espresso macchiato

Applies to: espresso macchiato — a single or double espresso marked with a small ~10–15 ml dollop of milk foam, served in a demitasse.

1. Pull the single or double espresso into the warm demitasse.
2. Single ~9 g in / ~18 g out; double 18 g in / ~36 g out; 25–30 s either way.
3. Steam a small amount of milk to a dense, dry foam, adding a touch more air than for latte art.
4. Final milk temperature 60–65°C; you only need enough foam for one small dollop.
5. Spoon a small ~10–15 ml dollop of foam onto the centre of the crema.
6. The foam should mark the shot as a distinct spot — not blanket the surface.
7. Serve immediately while the crema and foam mark are both intact.
8. Guest sees espresso crema with a small white foam mark on top — the classic look.