A single espresso marked with a dash of hot milk foam, served in an espresso cup or small glass. It has the highest coffee-to-milk ratio of the classic espresso-and-milk drinks – a good choice when you want espresso, but a touch gentler.
ServedHot
In EnglishStained (marked) coffee
TastesBold, Rich, Smooth
About Caffè Macchiato
A caffè macchiato is an espresso with just a spot of steamed milk or foam on top – macchiato means “stained” or “marked” in Italian. The milk softens the edges and adds a hint of sweetness, but the drink stays small, strong and clearly espresso. It is served in an espresso cup or a small glass, and you can usually see a white dot of foam sitting in the crema.
In Italy it is an all-day drink, ordered at the bar by people who want something between a plain caffè and a cappuccino – and, unlike the cappuccino, it is perfectly acceptable after lunch. Many bars also offer a macchiato freddo, marked with a drop of cold milk instead of hot foam.
Outside Italy the word can cause confusion. A “latte macchiato” is a completely different, tall and milky drink, and some coffee chains use “macchiato” for large sweetened milk drinks. In Australia a “mac” comes in short (single) and long (double) versions.
what’s inside
In the cup
Dot of milk foam20%
Crema10%
Espresso70%
Ingredients
Espresso1 shot (≈ 25–30 ml)
Whole milk, steamed and foamed1–2 teaspoons (5–10 g)
Sugar (optional)to taste
make it at home
How to make it
You needEspresso machine with steam wand, small milk jug, espresso cup or glass
RatioAbout 3–5 : 1 espresso to milk (25 ml espresso + 5–10 g milk/foam)
01
Pull a single espresso into a warmed espresso cup or small glass.
02
Steam a small amount of milk (it is easier to steam a bit more than you need) to about 60–65 °C with a little foam.
03
Let the milk rest a few seconds so the foam rises.
04
Spoon or pour 1–2 teaspoons of foam onto the centre of the crema to “mark” it.
05
Serve straight away, with sugar on the side.
the story
Origin & history
The macchiato grew out of everyday Italian bar culture rather than a single inventor, and no reliable date for its first appearance is known. The name simply describes it: an espresso macchiato – “stained” or “marked” – with milk.
A popular explanation, repeated by Lavazza among others, is that baristas used the word to tell waiters which espressos had been marked with a splash of milk, so the cups would not be mixed up on the way to the table.
As espresso culture travelled, the name took on new meanings. Australia developed its own short, long and “topped up” macs, Portugal has the similar café pingado, and large coffee chains later used “macchiato” for tall layered milk drinks. In Italian bars, though, a caffè macchiato is still a small espresso with a spot of milk.
same idea, different cup
Variations
Macchiato freddomarked with a drop of cold milk instead of hot foam (Italy)
Doppio macchiato / long macchiatodouble shot with a dash of milk (Italy, Australia)
Melbourne macchiatodouble shot, glass half-filled with water and a dash of textured milk (Australia)
Long mac topped updouble shot in a glass filled up with textured milk (Perth, Australia)
Café pingadoespresso with a drop of milk (Portugal)
Latte macchiatothe reverse: a glass of steamed milk “marked” with espresso (Italy)
like a local
Good to know
Want a small, strong drink? Say “caffè macchiato” – “latte macchiato” gets you a tall glass of milk with coffee.
In Italy it is fine to order a macchiato after lunch, when a cappuccino would raise eyebrows.
Ask for “macchiato freddo” if you prefer a splash of cold milk that cools the coffee slightly.
In Australia, ask for a short mac (single) or long mac (double shot).
