Beverages

Double Macchiato

Experience the bold intensity of a double espresso tempered by a delicate cloud of velvety milk foam. This classic Italian 'stained' coffee offers a sophisticated balance of robust flavor and creamy texture.

Prep

Cook

Serves

Calories

15kcal

Qty	Ingredient
18 grams 18 g	Freshly ground espresso beans
2 oz 60 ml	Filtered water
2 tbsp 30 ml	Cold whole milk

2 Method

Step 1. Finely grind high-quality espresso beans and tamp them firmly and evenly into your double portafilter.

Step 2. Extract a double shot of espresso (approximately 60ml) directly into a pre-warmed demitasse or small glass.

Step 3. Pour the cold milk into a small steaming pitcher and use your espresso machine's steam wand to create a thick, dense micro-foam consistency.

Step 4. Using a small spoon, scoop a generous dollop of the stiff milk foam and place it directly onto the center of the espresso crema.

Step 5. Serve immediately to enjoy the distinct layers of bold coffee and cool, velvety foam.

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Always use whole milk for the richest and most stable foam structure.
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Ensure your cup is pre-warmed to prevent the espresso from cooling too quickly during the 'marking' process.
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The term 'macchiato' means 'stained'—the goal is to mark the coffee with foam, not to fill the cup with milk.
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Tap the bottom of the milk pitcher on the counter and swirl it gently to remove any large air bubbles for a silky finish.