How to Make a Macchiato (Espresso Macchiato & Latte Macchiato)

“Macchiato” means “stained” in Italian — and that single word describes two very different drinks depending on what gets stained.

In the original Italian tradition, an espresso macchiato is espresso stained with milk. In the more modern interpretation, a latte macchiato is milk stained with espresso. They look different, taste different, and are assembled differently. Both are easy to make at home once you understand the logic.

This guide covers both. For the broader definitional context — the etymology of “macchiato,” the three drinks that share the name (including the Starbucks caramel macchiato), and how the macchiato fits into the wider espresso drink family — see our what is a macchiato guide.

Espresso Macchiato

What It Is

An espresso macchiato is a single or double shot of espresso with just a small amount of steamed milk or foam added — enough to visually “mark” the espresso and slightly soften its intensity.

• Cup size: 2–3 oz demitasse
• Espresso: 1–2 shots
• Milk: 1 teaspoon to 1 tablespoon of steamed milk or foam
• Taste: Almost entirely espresso, with a slight creaminess on top

If you love espresso but find it slightly too sharp or bitter, the macchiato’s tiny milk addition rounds the edges without fundamentally changing the drink.

How to Make an Espresso Macchiato

Ingredients:

• 1–2 shots of espresso (single or double)
• ~1 tablespoon of whole milk (or your preferred milk)

Equipment:

• Espresso machine with steam wand (or a way to make strong, concentrated coffee)
• Small demitasse cup (2–3 oz)
• Small milk frothing pitcher

Steps:

1. Warm your cup. Run a small amount of hot water through your espresso machine portafilter basket into the cup, then discard. A warm cup keeps your small drink from going cold immediately.

2. Pull your espresso shot. Extract 1–2 shots directly into the warmed demitasse cup. A single shot (1 oz) is traditional; a double makes a doppio macchiato.

3. Steam a small amount of milk. Pour about 2–3 tablespoons of cold milk into your frothing pitcher. You only need a tablespoon or so for the drink, but it’s very hard to steam tiny amounts — steam a bit more, use what you need.

   Steam to create a small amount of microfoam. Because you’re using so little, the steaming is brief. Target 130–150°F (55–65°C).

4. Add milk to espresso. Spoon or pour just 1–2 teaspoons of the steamed milk on top of the espresso. A small dollop of foam visible on the surface is the visual hallmark. Don’t stir — the two-tone effect is intentional.

Result: A small, intensely espresso-forward drink with a visible white mark on top.

Espresso Macchiato Ratios

The milk is truly minimal. If you’re adding more than a tablespoon, you’re making something closer to a piccolo latte or cortado.

Latte Macchiato

What It Is

A latte macchiato reverses the build order. Instead of espresso in the cup first, you start with hot, frothy milk — then pour espresso through it. The espresso sinks partway through the foam, creating three distinct visible layers:

1. Bottom: Steamed milk
2. Middle: Espresso layer (partially suspended)
3. Top: Foam

• Cup size: 8–12 oz tall glass (usually a clear glass to show the layers)
• Espresso: 1–2 shots
• Milk: 6–8 oz steamed with a substantial foam top
• Taste: Milder than espresso macchiato, closer to a latte but with distinct layers

How to Make a Latte Macchiato

Ingredients:

• 1–2 shots of espresso
• 6–8 oz whole milk (or oat milk — it layers well)

Equipment:

• Espresso machine with steam wand
• Tall, clear glass (8–12 oz)
• Milk frothing pitcher
• Spoon (for the pour-over technique)

Steps:

1. Steam the milk first. Pour 6–8 oz of cold milk into your pitcher. Steam with more aeration than you’d use for a latte — you want a thick, frothy top layer, roughly 1–2 cm of foam sitting above the liquid. Target 140–150°F (60–65°C).

2. Pour milk into the glass. Transfer the steamed milk into your tall clear glass. The thick foam will sit on top.

3. Pull your espresso shot. While the milk is settling, pull 1–2 shots of espresso.

4. Pour espresso through the foam. Hold a spoon upside-down at the surface of the foam, then slowly pour the espresso over the back of the spoon. This slows the espresso and allows it to penetrate the foam layer and suspend in the middle of the drink rather than sinking straight to the bottom.

5. Observe the layers. A well-made latte macchiato will have a visible dark espresso band in the middle, with white milk below and foam above.

The spoon technique matters. Without it, the espresso shoots through the foam and mixes with the milk, destroying the layering. Practice the pour — a slow, steady stream over the spoon back is the key.

Latte Macchiato vs Latte: The Key Differences

For a full guide to making lattes, see our how to make a latte guide.

The Starbucks Macchiato: A Different Animal

When Starbucks says “macchiato,” they typically mean a flavored latte macchiato — usually the Caramel Macchiato, which is vanilla syrup + milk + espresso shots poured on top + caramel drizzle. It’s a branded drink, not the Italian tradition.

If you order a “macchiato” at a specialty coffee shop, you’ll get an espresso macchiato — 2–3 oz, minimal milk, intensely espresso-forward. If you’re expecting something milky and sweet, clarify what you want before ordering.

Neither is wrong — just know which tradition you’re ordering from.

Macchiato vs Similar Drinks

See our macchiato vs latte comparison for a full breakdown of how these two drinks differ in ratio, texture, and flavor. For smaller milk drinks, see our cortado and flat white recipe guide or cortado vs macchiato for a direct side-by-side comparison. For a sweeter espresso drink with a similar layered appeal, see our caramel macchiato recipe.

Tips for Better Macchiatos at Home

For espresso macchiato:

• Dial your espresso in carefully — there’s nowhere for flaws to hide at this scale. See our espresso grind size guide for dialing in technique.
• Serve immediately. A 2 oz drink cools in about 90 seconds.
• Use a warm cup. Pre-warm with hot water — it makes a noticeable difference in a small drink.

For latte macchiato:

• Use a clear glass — the layering is a visual feature, not just a technique.
• Try oat milk for the milk base. Its natural sweetness and thick texture create beautiful layers.
• Don’t rush the espresso pour. A fast pour breaks the layers.
• The middle band of espresso will fade over a few minutes as the drink warms and mixes — drink it while the layers are visible if presentation matters to you.

For both:

• Fresh espresso makes a significant difference. Dial in your grind size and use freshly roasted beans.
• A clean grinder is non-negotiable at this scale. Stale retained grinds add a rancid edge that hides in a 12-oz latte but stands out in a 2-oz macchiato. See how to clean your coffee grinder — the short-shot format magnifies every stale fine.
• A clean machine matters just as much as a clean grinder for the macchiato format. A latte’s 8-12 oz of steamed milk dilutes off-flavors; the macchiato’s 2-3 oz of espresso with a teaspoon of milk has nothing to hide behind. Rancid coffee oils trapped on the shower screen, in the basket pinholes, or on a hardened group head gasket will read straight through every macchiato pull. The espresso machine cleaning routine — daily group flush, weekly backflush, monthly Cafiza soak on the basket and portafilter — is what protects the short-format drink from contamination. If your macchiatos have started tasting “off” while your lattes from the same beans taste fine, suspect the machine before the beans.
• Temperature matters. Both drinks are served immediately after assembly.
• Macchiatos are too small for full latte art patterns — the milk surface is a teaspoon spot, not a canvas. If pour patterns are the goal, latte art is much easier on cappuccinos and flat whites where the milk surface is wider.

Frequently Asked Questions

How is a macchiato made? An espresso macchiato is made by pulling 1–2 shots of espresso into a small demitasse cup, then adding a teaspoon of steamed milk or foam on top. The “stain” of milk visually marks the espresso surface and softens its edge without significantly changing the flavor. A latte macchiato reverses the order: pour steamed milk into a tall glass first, then pour espresso over the back of a spoon so it suspends in the middle, creating three visible layers.

Is a macchiato just espresso and milk? Yes — a traditional macchiato is espresso and a very small amount of steamed milk or foam, nothing else. An espresso macchiato uses 1–2 shots with about 1 teaspoon of milk or foam. A latte macchiato uses 1–2 shots with 6–8 oz of steamed milk. The Starbucks Caramel Macchiato adds vanilla syrup and caramel drizzle — that’s a branded variation, not the Italian original.

What is the difference between a latte and a macchiato? A traditional espresso macchiato is tiny (2–3 oz) and almost entirely espresso. A latte is 8–12 oz with mostly steamed milk. A latte macchiato is assembled differently: milk goes in the glass first, then espresso is poured on top to create layers, whereas a latte mixes everything together. The key differences are size (macchiato is smaller), milk amount (far less), and assembly order.

Is a macchiato suitable for lactose intolerance? Yes — easily made dairy-free. For an espresso macchiato, substitute the small amount of milk with oat milk, almond milk, or soy milk foam. For a latte macchiato, oat milk works best — it steams and layers well, has natural sweetness, and produces good foam.

Want a Sweeter Macchiato?

The classic espresso macchiato is intentionally minimal — but if you prefer something sweeter and more indulgent, our caramel macchiato recipe covers the Starbucks-style layered drink with vanilla syrup, espresso, and caramel drizzle. It uses the latte macchiato layering technique with added flavors.