What Is a Macchiato and How Is It Made

If you’ve ever ordered a ‘macchiato’ and ended up with a milky, foamy drink the size of a small meal, you’re not alone. The word ‘macchiato’ means ‘marked’ or ‘stained’ in Italian—but in coffee, it refers to a very specific, minimal preparation. So what exactly is a true macchiato, and why does it look and taste so different from other espresso-based drinks?

A traditional macchiato is made with a single or double shot of espresso, with nothing added except for two large spoonfuls—about 2 teaspoons—of dense, velvety milk foam. No steamed milk, no whipped cream, just espresso and foam. That’s the whole drink. It’s stronger than a cappuccino and less diluted, designed to let the espresso shine through a delicate mark of foam.

What 'Macchiato' Actually Means

The term ‘macchiato’ comes from the Italian word meaning ‘a little’ or ‘marked’. Originally, it referred to a visual cue: a small amount of milk added to espresso, just enough to ‘mark’ or change its colour from deep brown to a slightly lighter shade. Over time, this simple marking became its own drink. In Italian culture, the word also conveys elegance and simplicity—a reflection of the drink’s minimalist style.

How a Macchiato Is Made

To make a macchiato the traditional way, start with a shot or two of espresso. Then, take milk and steam it just enough to create microfoam—not to heat it for pouring or frothing as you would for a latte or cappuccino. Instead, the goal is to produce a soft, smooth, dense foam. Once you have about two tablespoons (roughly two teaspoons per shot) of this fine foam, spoon it gently onto the surface of the espresso. Do not stir. The result is a dark espresso base with a visible, light-coloured dot or ‘mark’ of foam on top. That’s your macchiato.

Why the Foam Matters—and What to Watch For

Because macchiatos use only foam and no steamed milk, their flavour is more intense and less creamy than a cappuccino. The crema of the espresso contrasts with the soft milk foam, creating a balanced but bold drink. However, the process of foaming milk introduces air, which can make the foam’s surface slightly coarse or bubbly. To improve texture, many baristas skim off the top layer of larger bubbles, serving just the finest, silkiest part of the foam. Also, because milk foam is delicate and begins to break down and lose texture when exposed to air, a macchiato is best enjoyed immediately after preparation.

Macchiato vs Cappuccino: What’s the Difference?

Don’t confuse a macchiato with a cappuccino. A standard cappuccino includes 1/3 espresso, 1/3 steamed milk, and 1/3 milk foam. That’s a total of around 150–180ml of liquid, often served in a larger cup. A macchiato, in contrast, is just espresso plus 2 spoons of foam—often served in a demitasse or small glass. The milk foam in a macchiato is purely for marking and slight texture, not for creating a milky drink. The lack of steamed milk also means the coffee flavour remains much stronger and more pronounced.

Frequently Asked Questions

What is the difference between a macchiato and a cappuccino?

A macchiato is an espresso marked with just two spoonfuls of milk foam, resulting in a strong, bold drink with minimal milk. A cappuccino consists of equal parts espresso, steamed milk, and milk foam—around 150–180ml total—with a balanced flavour and creamy texture. A macchiato is smaller, milk-less beyond the foam, and has a more intense espresso taste.

How much milk foam goes into a macchiato?

A traditional macchiato uses about two large spoonfuls of milk foam, roughly equivalent to two teaspoons per shot of espresso. This amounts to a small dollop that lightly covers the espresso surface, creating a visible ‘mark’ without adding significant liquid or creaminess.

Do you stir a macchiato?

No, you typically do not stir a macchiato. The milk foam sits on top of the espresso as a visual and textural contrast. Stirring would mix the foam into the espresso, defeating the purpose of the ‘mark’ and altering the intended drinking experience.

Why is my macchiato foam so bubbly?

Milk foam can become bubbly due to excess air during the foaming process. To achieve smoother foam, steam milk gently and avoid over-aeration. Many baristas remove the top layer of larger bubbles, serving only the finest part of the foam for a silkier texture.

How quickly should you drink a macchiato?

A macchiato should be consumed soon after preparation because the milk foam is delicate and begins to degrade when exposed to air. Over time, it loses its smooth texture and visual appeal, so it’s best enjoyed fresh and quickly.

Recommended FrontStreet Beans for Macchiato

For a classic macchiato, choose a bright, medium-roasted single origin like FrontStreet Coffee’s Ethiopia Yirgacheffe. It offers citrus, floral, and stone fruit notes that shine through the espresso’s intensity. Alternatively, try FrontStreet’s Colombia Huila for a balanced profile of caramel, almond, and mild citrus. For deeper richness without overpowering the foam, their Indonesia Sumatra Mandheling provides earthy and spicy undertones. These beans highlight the macchiato’s pure espresso-and-foam structure. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.