Macchiato

Espresso-based63mg per serving (single shot)

"Stained" in Italian. A shot of espresso marked with just a spoonful of milk foam. Bold, concentrated, and unapologetically coffee-forward. Not to be confused with the caramel macchiato, which is essentially a flavored latte.

Ingredients

Espresso, milk foam

Variations

Latte MacchiatoLong MacchiatoCaramel MacchiatoEspresso Macchiato Freddo

History of the Macchiato

The macchiato -- meaning "stained" or "marked" in Italian -- was created so that baristas could distinguish between a plain espresso and one with a small addition of milk. In Italian coffee bars, a busy barista would place a tiny spoonful of foam on top to "mark" the cup for the server. The drink has existed in Italy for decades, though its identity has been confused internationally by chain coffee shops that use the name for much larger, sweeter beverages.

How It Is Made

A traditional espresso macchiato is simply a shot of espresso with a small dollop of steamed milk foam placed on top -- roughly a teaspoon. The milk should not be poured but spooned, creating a visible mark on the crema. The total volume is barely more than a straight espresso, about 35-45ml. This is fundamentally different from the "caramel macchiato" popularized by chains, which is essentially a flavored latte.

Flavor Profile

The macchiato is an espresso-dominant drink with the slightest softening from the milk foam. The dollop of foam tempers the initial bitterness of the first sip without significantly changing the overall espresso character. It is intense, concentrated, and barely sweetened -- closer to a straight espresso than to any milk drink. The foam creates a brief creamy note before the full espresso flavor comes through.

Variations and Customization

Latte macchiato: steamed milk "stained" with espresso (inverted ratio)
Long macchiato: double shot with a dash of foam
Caramel macchiato: chain-style, essentially a vanilla caramel latte
Espresso macchiato freddo: iced version with cold foam

Best Coffee to Use

Since the macchiato is essentially an espresso with a garnish, bean quality and freshness are paramount. Choose the same beans you would for a straight espresso -- medium to dark roast with rich body and complex flavor. The tiny amount of milk reveals rather than masks the coffee character, so flaws will be noticeable.

Did you know?

The "caramel macchiato" at most chain coffee shops has almost nothing in common with a real macchiato -- it contains roughly ten times more milk and is essentially a flavored latte served upside down.

Related Drinks

Frequently Asked Questions

What is a Macchiato?▼

What is the difference between a Macchiato and a cappuccino?▼

The key difference is in the milk ratio and preparation. A Macchiato and a cappuccino use the same espresso base but differ in how much milk is added and how it is textured. The result is a noticeably different taste, body, and drinking experience despite sharing the same coffee foundation.

How do you order a Macchiato at a cafe?▼

Ask for a Macchiato by name. Most specialty cafes and chains serve it. You can customize with milk alternatives (oat, almond, soy), extra shots for more caffeine, or decaf. If you prefer it sweetened, ask for a pump of vanilla or caramel syrup.

Can you make a Macchiato at home?▼

Yes, but you need an espresso machine or a stovetop moka pot for the base. Pull a shot of espresso, then add steamed milk (a French press can froth milk if you lack a steam wand). A quality grinder matters more than an expensive machine.

Researched and compiled by CoffeeTrove. Last updated March 2026.