Caffè macchiato, at its core, is nothing more than a shot of espresso “stained” with a small dash of milk. But don’t let that simplicity fool you—behind its minimalism lies a drink with a long history, subtle flavor nuances, and a place of pride in Italian coffee culture.
In this article, we’ll break down what a caffè macchiato truly is, where it comes from, how it’s made, and how it differs from its creamier cousin, the latte macchiato.
What is caffè macchiato?
At its most literal, caffè macchiato means “stained coffee” in Italian. The name describes the drink itself: a shot of rich, concentrated espresso marked with just a spoonful of foamed or steamed milk. Unlike milk-heavy drinks such as cappuccinos or lattes, the caffè macchiato keeps the espresso at the center of attention, with milk playing only a supporting role.
Origin
The drink traces its roots back to Italy, where it was created as a way to soften espresso without overwhelming it. Baristas would add a small “mark” of milk for customers who wanted something slightly less intense than a straight espresso, but far from the creamy indulgence of a cappuccino. Over time, this “stained” espresso became a staple order in Italian cafés, and from there spread internationally.
What does it taste like?
A caffè macchiato has a bold, sharp base flavor that comes from the espresso, with the milk mellowing out just enough of the bitterness to make each sip smoother. The milk adds a faint sweetness and creaminess, but not so much that it masks the espresso’s natural flavors. Compared to other milk-based drinks, the caffè macchiato feels stronger, drier, and more focused—making it the perfect choice for someone who enjoys the intensity of espresso but appreciates a softer edge.
How to make caffè macchiato
Making a caffè macchiato at home isn’t complicated, but the beauty of this drink lies in the details. Since the milk only lightly “marks” the espresso, every element—from bean choice to steaming technique—matters more than in milk-heavy drinks. Below is a guide that breaks down the process step by step, with variations depending on the tools you have at hand.
Step 1: Choose the Right Coffee Beans
The base of a caffè macchiato is a strong, well-pulled espresso shot. Medium-to-dark roast beans are usually preferred, as they balance richness with a touch of natural sweetness that pairs well with the milk. If you’re aiming for a more traditional Italian flavor, blends with a bit of robusta are common, giving the espresso extra crema and bitterness. On the other hand, if you enjoy a smoother, fruitier profile, try a single-origin arabica bean.
Step 2: Brew the Espresso
A caffè macchiato is always built on espresso—not drip coffee, not French press. If you have an espresso machine, pull a single or double shot, making sure to keep an eye on your grind size and extraction time. A shot that runs too quickly will taste sour and watery; too slow, and it becomes overly bitter. For those without an espresso machine, a stovetop moka pot is a reasonable substitute, though the flavor will be slightly less intense.
Step 3: Prepare the Milk
This is where the “macchiato” gets its identity. The milk isn’t meant to dominate, but it has to be prepared with care. You have two common approaches:
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Foamed milk: Steam or froth a very small amount—just one or two spoonfuls. The foam should be tight, creamy, and not overly airy. This creates a light cap that rests neatly on the espresso shot.
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Steamed milk: Instead of froth, you can add just a dash of warm milk without foam. This gives a slightly silkier mouthfeel and tones down the espresso without adding too much texture.
If you don’t own a steam wand, you can heat a small amount of milk on the stove and whisk vigorously until it creates light foam, or use a handheld frother. Even shaking hot milk in a jar can do the trick in a pinch.
Step 4: Combine Espresso and Milk
Once your espresso is ready, add your prepared milk carefully. For a classic caffè macchiato, gently spoon a dollop of foam right onto the crema of the espresso. For the steamed version, pour a splash of warm milk directly into the cup. The key is moderation—you’re not aiming to dilute, only to “stain.”
Step 5: Serve Immediately
A caffè macchiato should be enjoyed fresh, while the espresso is still hot and aromatic, and the milk foam holds its shape. Use a small demitasse cup, which concentrates the aromas and gives you the proper Italian feel.
Variations You Might Encounter
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Espresso Macchiato (traditional): A short, strong drink with just a dot of foam.
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Latte Macchiato (reverse): More milk-forward, where steamed milk is “stained” with a shot of espresso.
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Iced Macchiato: In warmer climates, baristas sometimes serve an espresso shot over ice with a touch of cold foam for contrast.
The preparation may seem simple, but the macchiato’s charm is in its balance—espresso staying bold and unmuted, with milk providing only a small grace note.
Caffè macchiato vs. latte macchiato
At first glance, the two drinks might sound similar—after all, both share the word macchiato, meaning “stained” or “marked” in Italian. But the order of preparation and the role milk plays in each makes them entirely different experiences.
The foundation of each drink
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Caffè Macchiato: The espresso comes first. It’s a short, concentrated shot that is lightly “stained” with a small spoonful of milk foam or a dash of steamed milk. The coffee remains the star, with the milk acting as a subtle accent.
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Latte Macchiato: The milk comes first. A tall glass of steamed milk is prepared, and then the espresso is gently poured over the top, “marking” the foam with coffee. In this version, the milk is the base and the espresso is the highlight, creating a layered visual effect and a gentler, milkier flavor.
Flavor profiles
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Caffè Macchiato: Bold, punchy, and unapologetically coffee-forward. The sip begins with the intensity of espresso, rounded off slightly by the touch of milk. It’s perfect for those who enjoy the raw strength of espresso but want to smooth the edge just a little.
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Latte Macchiato: Creamy, smooth, and mellow. Because the milk makes up the majority of the drink, the espresso blends into a sweeter, softer profile. This is often preferred by people who like the ritual of espresso but with a much gentler delivery.
Serving styles
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Caffè Macchiato: Typically served in a small demitasse cup, about the same size as a straight espresso shot. It’s a quick, intense drink often consumed in one or two sips.
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Latte Macchiato: Served in a tall glass, often transparent, to showcase its distinct layers of milk, espresso, and foam. It’s designed to be sipped slowly, making it more of a leisurely beverage than a quick pick-me-up.
When to choose which
If you’re in need of a sharp hit of caffeine with minimal fuss, the caffè macchiato is your drink. It respects the strength of espresso while giving just a hint of creaminess. If, on the other hand, you’re after something more comforting and milk-forward—perhaps as a mid-morning or afternoon drink—the latte macchiato is the way to go.
While both drinks are rooted in the same Italian tradition, they cater to entirely different moods and palates. In one, espresso dominates with a whisper of milk. In the other, milk leads the way with espresso weaving through as a finishing note.
Marked in coffee, marked in memory
The caffè macchiato is more than just a quick espresso with foam on top—it’s a small but thoughtful reminder of how coffee culture values balance. In a single sip, it shows how a minor addition can completely reshape the drinking experience without overwhelming it.
Compared with its milkier cousin, the latte macchiato, this little cup remains bold and direct, perfect for those who want the essence of espresso softened only at the edges. Whether you drink it standing at a bar in Italy or recreate it in your kitchen, the caffè macchiato keeps its place as one of the simplest yet most expressive coffee drinks you can make.
