An expert guide to making an Italian macchiato

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The Italian macchiato is a simple but well-loved drink, and creating an authentic macchiato is all about simplicity and using high-quality ingredients. The Italian macchiato mixes authentic, high-quality espresso with a small amount of creamy milk foam, to create a “marked” espresso beverage.

Read our expert guide to what is needed for making an Italian macchiato and how to create the perfect beverage.

What makes the Italian macchiato unique?

The Italian macchiato is special because of its clarity. Unlike many other variations of the macchiato, which often use a lot of milk, the Italian macchiato shows restraint and only includes a small amount of milk. It comes from the Italian word "macchiare," which means "to stain" or "to mark."

Visually, a macchiato is presented as an espresso with a small amount of white milk foam on top. This beverage is perfect for those who still want to cherish the rich and strong flavours of an Italian espresso but enjoy a smoother texture and slightly less intensity. The small amount of milk foam helps to bring out the espresso's flavours without discarding its strong, rich taste. This creates a nice balance where the espresso stays the focus of the drink.

Although the Italian macchiato includes a dash of milk, it is actually traditionally enjoyed in the afternoon, unlike milkier beverages such as the cappucino and latte.

Read our guide to Italian morning coffee here.

The history and origins of the Italian macchiato

The macchiato did not originally emerge as a distinct beverage but rather as a subtle variation of the traditional espresso. In Italy, wherecoffee culture is deeply ingrained, coffee enthusiasts sought a way to soften the intense flavour of espresso without altering its essence and aroma. The solution was both clever and understated: simply “mark” the espresso—hence the term macchiato—with a small amount of steamed milk. This minimal addition provides a touch of creaminess, allowing those who appreciate a smoother texture to enjoy their espresso while preserving its full-bodied character and distinct flavours.

“Historic fault lines separating regional beverage preferences and practices across Europe appear to be breaking down with the widespread adoption of Italian-style espresso-based beverages such as cappuccino, caffè latte and latte macchiato”-

It is also worth noting that the Italian macchiato has inspired similar beverages beyond Italy's borders. In Portugal, for example, a similar drink called café pingado —which translates to "coffee with a dash of milk"—mirrors the popular approach of balancing the bold flavour of espresso with a subtle touch of milk. This highlights the widespread appeal and appreciation for this refined coffee style among coffee enthusiasts worldwide.

Read our guide to how Italians drink coffee to find out more.

Key differences between the Italian macchiato and other variants

While the essence of an espresso remains consistent across the globe, the Italian macchiato differs subtly from its counterparts found elsewhere. In Italy, the term macchiato refers specifically to espresso macchiato, a single or double shot of espresso "stained" with a small amount of milk foam. This approach preserves the espresso's bold and intense flavour, with the milk serving merely as a delicate accent.

When venturing beyond Italy, however, you may come across the latte macchiato. In this variation, steamed milk takes centre stage, with a shot of espresso poured over the top, creating a layered effect in which the espresso rests above the milk.

What is needed for making an authentic Italian macchiato?

To craft an authentic Italian macchiato at home, a few essential tools and high-quality ingredients are required. First and foremost, sourcing freshly roasted coffee beans is crucial. The quality of the beans significantly influences the overall flavour profile of your macchiato, making this the foundation for a truly satisfying drink. A medium-dark roast is ideal, as it strikes a balance between boldness and smoothness. Find out more about choosing authentic Italian coffee beans here.

The next essential item is a reliable espresso machine, or a moka pot. A moka pot is an excellent option for enjoying an authentic Italian coffee, while an espresso machine provides greater precision and control over the brewing process, ensuring a more consistent extraction of the coffee’s rich flavours. Additionally, a milk frother is recommended. This can either be a standalone appliance or, more conveniently, a steam wand attached to your espresso machine. The frother is key to achieving the smooth, creamy milk foam that defines the texture and character of a perfect Italian macchiato.

Lastly, while not essential, investing in your own coffee grinder and grinding your own coffee beans is recommended, as opposed to buying pre-ground coffee beans. Freshly ground coffee beans have a lively flavour and depth that pre-ground coffee can’t match. By choosing a high-quality coffee bean grinder, you can make the most of your beans, giving you a more aromatic and tastier cup.

Read our full guide to the Italian moka pot here.

Step-by-step guide to making an Italian macchiato

Below are some easy steps for making this classic drink. Firstly, warm up your espresso cup. A hot cup helps your macchiato stay warm longer. Next, grind your favourite coffee beans finely if you are using an espresso machine. Then, pack them evenly into the portafilter of your espresso machine. You want a shot that is rich, well-balanced, and full-bodied. This will be the perfect base for the light milk foam you will add later.

Step 1: Preparing the espresso

The key to a great Italian macchiato is a well-made shot of espresso. Start by grinding your coffee beans until they are fine, like table salt. This helps with good extraction when you brew. Always grind the beans right before you brew to keep them fresh and aromatic.

Then, measure and pack the ground coffee into the portafilter of your espresso machine. The amount of coffee, or "dose," can change based on your espresso machine and what you like. A good start is about 18-20 grams. Spread the coffee evenly in the portafilter and press it down firmly for a level surface.

Finally, lock the portafilter into your espresso machine and start brewing. Aim for a brew time of about 25-30 seconds. This will give you a shot of espresso that is rich, balanced, and has a nice crema, the thin, creamy top layer on a good espresso. Find out more about how to achieve the perfect crema for espresso here.

Step 2: Frothing the milk correctly

With your espresso ready, now it's time to froth the milk. This is the sweet and creamy part that makes the Italian macchiato special. For the best foam, use whole milk. It has higher milk fats, which create a smoother foam.

Pour a small amount of cold whole milk into a chilled stainless-steel pitcher. Fill it about one-third full. This leaves space for the milk to expand when you steam it. Next, purge your steam wand to get rid of any water. Then, carefully place the tip just below the milk's surface.

Start steaming the milk. Move the pitcher in a gentle swirling motion to create a whirl. As the milk heats up, it will get bigger. Slowly lower the pitcher but keep the steam wand tip under the milk. Stop steaming when the milk is around 140°F (60°C) and feels warm when you touch it.

“Aim for milk around the 60°C mark. Lactose is percieved as five times less sweet than regular sugar. Heating up milk increases lactose’s solubility and hence the sweetness you taste. Above 60, you start to denature the milk proteins and create lower-quality foam” -

Step 3: Marking the espresso

Once your milk is frothed, it’s time to "mark" the espresso, which gives the macchiato its name. Using a spoon, gently dollop a small amount of the frothed milk directly onto the centre of the espresso. The milk should rest on top of the crema, creating a beautiful contrast between the dark espresso and the light foam.

The key is to add just a touch of milk, enough to soften the strong espresso without overpowering its bold flavour. The result is a perfectly balanced Italian macchiato, where the espresso remains the star with the milk providing just a hint of creaminess.

Why choose Carluccio's coffee?

Carluccio's coffee beans are all roasted in Italy, ensuring a rich and authentic Italian coffee experience. Read our full guide to choosing Italian coffee beans here. From bold, dark roasts to smoother, medium blends, Carluccio's provides options to suit every palate. Shop our full range of Italian coffee and hot drinks here.

Our focus on the detail, from bean to brew, reflects our deep respect for both people and produce, promising a coffee that's not just consumed but truly savoured. At Carluccio's, we're committed to delivering a memorable experience that celebrates the freshness, quality, and taste that Italian coffee is renowned for.

Choose between our sweet and refined Milano blend, our rich and lively Napoli blend, or our intense, creamy and full-bodied Roma blend for notes of walnut, dark caramel and spice. For a gentle yet rich flavour, our Siena espresso provides aromatic hints of citrus and almond. Shop our full range of Italian coffee and hot drinks here.

Frequently asked questions

What is the ideal coffee to milk ratio for an authentic Italian macchiato?

An authentic Italian macchiato focuses on the espresso. The best coffee to milk ratio uses a single or double shot of espresso as the main ingredient. It is usually topped with just a small amount, often called a "spot of milk," to add sweetness and creaminess.

What is the difference between an Italian and American macchiato?

The main difference between an Italian macchiato and an American macchiato is the amount of milk compared to espresso. Italian macchiatos have a strong espresso taste with just a "spot of milk." In contrast, American macchiatos often have more milk, and they can sometimes look like a small latte macchiato.

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