Espresso Macchiato with a Spoon of Foam
A double espresso in a demitasse, marked with a spoonful of stiff, sweet milk foam in the centre of the crema.
Always check the labels of the products you use.
Method
- 1
Make the foam. Aerate the milk generously, keeping the wand tip high until it roughly doubles, then heat it to 60-65 °C. Tap the jug and leave it for 30 s so the foam rises and firms up.
- 2
Pull the shot. Meanwhile, pull a double espresso, 18 g in and about 40 ml out, into the warm demitasse.
- 3
Mark the crema. Spoon 1-2 tbsp of the stiff foam onto the centre of the espresso, leaving a ring of brown crema around it. Just a spot of milk is the whole idea.
Storage
Serve immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- espresso machine with steam wand
- burr grinder
- digital scale
- tamper
- timer
- small milk jug (350 ml)
- teaspoon
- preheated demitasse cup (about 90 ml)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 13 kcal |
| Protein | 0.5 g |
| Carbohydrate | 1.4 g |
| of which sugars | 0.8 g |
| of which free sugars | 0 g |
| Fat | 0.6 g |
| of which saturates | 0.3 g |
| Fibre | 0 g |
| Salt | 0.03 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
