How to make a Macchiato at home

When a macchiato is perfectly made it can be a time stopping moment. Imagine a coffee that has the soft mouthfeel of toasted marshmallow mixed with lightly toasted hazelnut and a sweet maple syrup finish. The macchiato is maybe the most different coffee on the menu – it’s not black, it’s not white, it’s reasonably intense, but it is wonderfully smooth and creamy! Is it the perfect coffee? I’ll let you make that call. For me, it’s pretty close to perfection!

On a recent visit to La Marzocco Sydney HQ we made a video about how to brew a macchiato and double macchiato using their impressive La Marzocco Linea Mini espresso machine. So sit back, relax and enjoy. And below the video I’ve included detailed show notes and photos, so don’t worry about taking notes, everything you need to know is included below.

Show notes


For a single mac, this process makes two separate cups.

  • 22- 23g dose of coffee into the portafilter basket
  • Brewed coffee portion is 20g total yield, divided over two demitasse cups – enough for you and a friend.

Double Macchiato

For a double macchiato, extract both spouts into the same cup.

  • 22- 23g dose of coffee into the portafilter basket
  • Brewed coffee portion is 15-20g yield into one demitasse cup

The milk portion

In both instances single and double, aim to keep your milk texture like runny paint. If you do this the macchiato won’t dry out and will give the experience of sweet and creamy toasted hazelnut marshmallow!

  • Pour the single shot half full with your perfectly textured milk.
  • Pour the double mac to the brim of the cup with your perfectly textured milk

A tip: if you need to divide your milk or pour off some foamy milk before starting to pour your macchiato please do this as it will ensure the milk is a perfectly silky runny paint like texture.

It’s that simple!

A great thing about making macchiato’s is not worrying about fancy patterns on top, but to simply enjoy it’s wonderful flavours and silky mouthfeel. And the experience is so much richer if you savour it over a conversation with a friend. Hope you have the pleasure of making and enjoying a beautiful Macchiato soon.

Keep it special










  1. Hey Dom,

    I love this recipe and have the same machine and grinder as in this awesome video. I seem to have problems with the dose of 22-23g and my coffee tends to extract really quickly. How fine is the grind setting on the grinder here? Can you remember the basket size?
    Might be tricky to remember after such a while, but thought I’d ask. Thanks for the time you guys invest in the Home Brewer.

    1. G’day Steve, when using the breville machines I stick to using the standard large size double basket provided with the machine. It seems to comfortably want 22 – 23g of coffee. The grind size when using a breville smart grinder would be 9 or 10, but that’s also dependant on burr age and wear. If older and dull i would assume that 7-8 would be the norm.

      On the La Marzocco mini, we were using VST 22g baskets dosing 22-23. I cannot recall the grinder number for the mazzer mini. I am sorry about that.

  2. I’m new to all this and I have the Breville express barista machine. Isn’t 9/10 really coarse ? I thought the finer the grind the better the result?

    1. Coffee bean fracture mechanics or the process of grinding coffee works by two burrs coming together to crush and pulverise a roasted seed from a piece of fruit.
      This process first explodes the cell structure of the bean and incrementanlly starts to actually cut the coffee into what we know as our grind size.
      In the end some of the coffee is even ground too coarse, these is pulverisation, which is the goal for turkish and greek styles of brewing, however in the case for espresso and filter brewing this disparity which is evident in all grind samples from any grinder known to man are called fines in the case of the powdery grind and boulders in the case of the larger bits, the stuff we want is the ideal size grind right in the middle.

      When you say finer is better, in theory yes it is, that is because a finer grind will produce less boulders and a more consistent grind sample quality overall.

      In reality, a fine grind is all perspective and practicality, in the standard brewing ratio we like we find that about 9 on the breville smart grinder extracts our coffee to around 18.5% total extraction and results in the flavour we are very pleased with.

      If you can grind finer than our settings, there is no issue doing that as long as the coffee doesnt taste over extracted to you, i would be wary of running the total extraction time longer than 40 seconds and if you want to lower your dose there is also no issue, just double your dose to achieve a decent strength and flavour profile in the cup for your beverage weight.
      Meaning: if you want to lower the dose to 18g, i would use a beverage weight of about 36 to 40g maximum.

  3. Thanks so much 🙂 so detailed and very informative.

    I put my settings to 9 on the Breville, I dosed 22g of coffee but my output was only 40g and the pressure was just past the espresso zone and over extracted. What am I doing wrong ?

    1. The extraction pressure gauge on these machines is a very loose guide, more importantly, what time did the coffee extract in? 20 seconds? 50 seconds? And most importantly, did the coffee taste good to you?
      We use extraction time as a guide, we use it to gauge our own personal tastes, you may enjoy coffee X at 28 seconds but i may enjoy that same coffee at 35 seconds and yes they deliver vastly different cups. I personally dislike the gauges that have a red and green section on them in domestic machines, they lead people into thinking they are gospel, nothing is gospel in the world of coffee.

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