How to Make a Traditional Macchiato Coffee

If you’ve ever ordered a macchiato and received a dessert-like drink with whipped cream and caramel drizzle, you’re not alone. But the original Italian macchiato—‘stained’ or ‘spotted’ coffee—is far simpler. It’s just a shot of espresso marked with a small amount of milk. So how do you make the real thing, and where do all those extra ingredients come from? This guide breaks it down.

To make a traditional macchiato, you need 100ml of espresso, 300ml of steamed milk, 15ml of caramel syrup, and 15ml of caramel paste. The drink is assembled in a 500ml cup with the espresso poured first, then milk and foam, topped with a drizzle and latte art-style caramel design.

What Is a Macchiato?

A macchiato is an espresso ‘stained’ with a small amount of steamed milk or foam. In Italy, it’s typically just a single or double shot of espresso with just enough milk to change its color slightly—no whipped cream, no caramel drizzle, and definitely no huge cups. The name means ‘marked’ or ‘spotted,’ referring to the tiny bit of milk added to the dark espresso.

Traditional Macchiato Recipe Breakdown

The version described in the original Chinese article is closer to a caramel macchiato or a stylized Italian-style drink with extra components. Here’s the exact formula it provides:

• Espresso (Italian coffee): 100ml
• Milk: 300ml (steamed, with milk foam)
• Caramel paste : 15ml
• Caramel syrup : 15ml
• Served in: 500ml cup with spoon and sugar

The steps are specific: steam the milk to create fine, velvety microfoam; pour the espresso into the cup; add milk and foam until full; drizzle caramel syrup in the center; and use the caramel paste to pipe a lattice design on top of the foam. The foam should be smooth—any large bubbles can be skimmed off the surface before pouring.

How to Steam Milk and Foam for Macchiato

Properly textured milk is essential. For this drink, you’ll need:

• About 300ml of fresh milk
• A steam wand or milk frother capable of creating fine, stable foam
• Aim for a smooth, velvety microfoam suitable for pouring or spooning

The instructions specify that the milk foam must be “”—fine, soft, and dense. After frothing, any overly large or bubbly foam on the surface should be removed to ensure a smooth mouthfeel. Pour the foam and milk into the espresso, filling the cup completely. Then, add the flavor elements: drizzle 15ml of caramel syrup into the center, and use a piping bottle with caramel paste to create a decorative net or lattice pattern on the foam.

Why Drink It Quickly?

The article also highlights that milk foam is sensitive to air exposure. Once the foam is made, its texture starts to degrade as it sits, becoming less velvety. For best results—and to experience the intended texture—the macchiato should be consumed immediately after preparation.

Frequently Asked Questions

What’s the difference between a macchiato and a cappuccino?

A traditional macchiato is simply an espresso with a small amount of steamed milk or foam—usually just a few teaspoons—added to ‘stain’ the dark espresso. A cappuccino, by contrast, consists of one-third espresso, one-third steamed milk, and one-third milk foam, making it a larger, more balanced drink. The macchiato is much smaller and stronger in coffee flavor.

Do you put caramel in a real macchiato?

No, a traditional Italian macchiato does not contain caramel syrup or paste. Those are additions found in commercial or flavored versions, such as the popular ‘caramel macchiato’ served in many coffee chains. The classic version is just espresso and a touch of milk.

How much milk is in a proper macchiato?

A true macchiato uses only a small amount of milk—typically just enough to slightly alter the color of the espresso. That might be around 10–30ml of steamed milk or foam. The 300ml of milk in the article’s recipe creates a much larger, sweeter drink closer to a flavored latte or caramel macchiato.

What kind of foam is used on a macchiato?

The foam on a macchiato should be fine, velvety microfoam, often referred to as ‘milk foam’ or ‘steamed milk foam.’ It’s smoother and denser than dry foam used for cappuccinos. In the recipe, the foam must be free of large bubbles, which can be skimmed off the top before pouring into the espresso.

Can you make a macchiato with any espresso?

Yes, you can use any standard espresso or ristretto as the base for a macchiato. The key is the coffee-first approach with just a small addition of milk. The recipe in the article uses 100ml of Italian espresso, which is slightly larger than a single shot but still appropriate for this style of drink.

Recommended FrontStreet Beans for Milk-Based Coffee

For a classic macchiato or milk-based drink like the caramel-flavored version described, FrontStreet Coffee’s Classic Blend offers balanced notes of chocolate, caramel, and nuts—ideal for highlighting sweet milk flavors. The Brazil Queen Manor SOE brings out nutty sweetness with hints of milk chocolate and toast, making it a smooth partner for steamed milk. Alternatively, the PWN Golden Mandheling SOE adds deeper notes of spice and caramel that pair beautifully with textured foam. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.