![]() ![]() The steam wand is very hot, and if you don’t clean it immediately, the leftover milk will burn to the outside. Pro tip: After steaming milk, wipe the steam wand right away. If your espresso maker doesn’t have a steam wand, you can also use a separate milk frother. You want to keep steaming until the milk is around 160 degrees Fahrenheit and has a creamy texture similar to wet paint, which is what frothed milk is. Angle the pitcher so that the milk is constantly moving in a swirling motion. Add the steam wand to the pitcher quickly, so the milk doesn’t bubble too much on the surface. Slot the portafilter into the good espresso maker and pull a double shot of espresso in the pre-warmed espresso cup.ĭepending on your espresso maker, you may be able to froth milk simultaneously, or you may need to wait for the shot to finish and the machine to come to the correct steaming temperature.įirst, make sure the steam wand is dry to steam the milk. Step 2: Ready the espresso and steamed milk But if you prefer a single shot, follow the same procedure with half as much coffee. Pro tip: Most espresso macchiatos you will encounter at a coffee shop are made with a double shot, as in this recipe. The volume of the espresso is so tiny that it will cool too quickly if it is extracted into a cold cup.Īdd the milk to the milk frothing pitcher. Pour a little hot water into your demitasse cup so that it is also preheated. Tamp the grounds with approximately 30 pounds of pressure. Weigh the ground coffee and add it to the portafilter. ![]() To begin to make a macchiato, turn on the espresso maker and set the timer for 15 minutes. This will yield the heavy body, creamy mouthfeel, and chocolatey and nutty flavors expected from a classic espresso.
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