Quick Answer: A traditional espresso macchiato is a 2 to 3oz shot of espresso “stained” with just about a teaspoon (5ml) of steamed milk foam — roughly 80 to 90% espresso by volume, per the same ratio breakdown used across specialty-coffee references. Pull the shot into a small demitasse, steam a small amount of milk just long enough to build foam, then spoon only the foam cap on top — you’re not pouring milk, you’re marking the shot with it. That’s a very different drink from a Starbucks Caramel Macchiato, which is built milk-first in a 16oz cup.
“Macchiato” is Italian for “stained” or “marked,” and the name is the whole recipe: a shot of espresso marked with a small amount of milk, not a milk drink with coffee added. Most people searching for macchiato actually mean the Starbucks Caramel Macchiato, which reverses the build order entirely — if that’s the version you’re comparing, see macchiato vs latte for how the traditional and Starbucks versions differ in ratio, caffeine, and calories.
What you need
| Item | Spec | Why it matters |
|---|---|---|
| Espresso shot | ~2-3oz double shot | The macchiato is almost entirely this shot — a weak or sour pull has nowhere to hide under one teaspoon of milk |
| Milk | ~1oz steamed, only the foam used | You need enough volume to build real foam, but only a teaspoon of it ends up in the cup |
| Cup | 2-3oz demitasse | Sized for the shot alone, not a milk drink — an oversized mug makes the ratio impossible to judge |
| Steam wand or frother | Short steam, foam-forward | You're building foam to spoon off, not a smooth microfoam texture to pour |
Step 1: Pull the shot into a demitasse
Pull a double shot of espresso — 2 to 3oz — directly into the small cup you’re serving in. Because the macchiato is roughly 80-90% espresso by volume, the shot is the drink; there’s no milk volume to mask a channeling pour or a stale grind. The Istituto Nazionale Espresso Italiano certifies a single certified espresso at 25ml ± 2.5ml, which is why a proper demitasse runs 2 to 3oz rather than a standard coffee mug — anything bigger makes a teaspoon of milk look lost and changes how the drink reads. Our best espresso machine guide covers machines that pull a consistent shot at home, and how to dial in espresso if the shot itself needs work first.
notNeutral LINO 3oz Demitasse
- 3oz size holds a double shot with headroom for crema, without drowning the teaspoon of milk you'll add.
- Rounded bowl shape preserves crema better than a straight-walled mug.
- Thicker porcelain walls than a standard coffee cup hold heat longer for the small pour.
Most home baristas find a proper demitasse set shows up within the week — try Amazon Prime free for 30 days for two-day shipping on it and the rest of your gear.
Step 2: Steam a small amount of milk for foam only
Steam roughly 1oz of milk — you need enough volume for the steam wand to build real foam, but almost none of the liquid milk underneath ends up in the cup. Hold the wand tip near the surface longer than you would for a latte to stretch in more air relative to the milk volume, since foam is the entire point here, not a smooth microfoam to pour. Let the milk settle for a few seconds after steaming so the foam separates cleanly from the liquid underneath — that separation is what lets you spoon just the foam in the next step. Our how to steam milk for a latte guide covers the stretch phase in more depth if the wand technique itself needs work.
Step 3: Spoon the foam, don’t pour the milk
Use a spoon to hold back the liquid milk and place just a dollop of foam — about a teaspoon — onto the center of the crema. This is the “stain” the drink is named for: a mark of milk on top of the shot, not milk mixed through it. Resist the urge to pour straight from the pitcher, since even a quick pour adds far more than a teaspoon and pushes the drink toward a mini latte instead of a macchiato. Serve immediately; the whole point of a macchiato is drinking the shot while it’s still hot, with the foam barely melting into the top.
No steam wand? A handheld frother works fine
Since a macchiato only needs a teaspoon of foam, this is one of the easiest drinks to fake without a steam wand. Froth a small amount of milk with a handheld or automatic frother until it’s foamy, let it rest for a few seconds so the foam rises and separates, then spoon the foam cap onto your shot the same way. Our best milk frother guide covers models that build foam quickly in small batches, and how to froth milk without a frother if you have neither a wand nor a dedicated frother.
Macchiato, by the numbers
- 80-90% — the share of a traditional macchiato that’s espresso by volume, versus a latte’s roughly 20-33%.
- ~5ml (1 tsp) — the amount of milk foam that actually goes in, per the traditional “stained” build.
- 25ml ± 2.5ml — the volume the Istituto Nazionale Espresso Italiano certifies for a single espresso, which is why a 2-3oz demitasse is the right cup size.
- 2 versions — macchiato caldo (hot foam) and macchiato freddo (cold milk), both using the same espresso base.
The bottom line
A real macchiato is a shot of espresso with a teaspoon of milk foam spooned on top — not poured, not stirred, not built milk-first. Pull a clean 2-3oz shot into a proper demitasse, steam a small amount of milk long enough to build real foam, then spoon just the foam cap on. That’s the entire drink, and it’s almost nothing like the Starbucks version most people picture when they hear the name. For the machine the shot starts from, see our best espresso machine guide, or macchiato vs latte if you’re deciding between the traditional drink and the Starbucks one.