Method

1. Pull a single espresso shot (18 g in, ~30 mL out) into a demitasse cup.
2. Steam a small amount of milk, focusing on building a thick, tight foam rather than heating volume.
3. Tap and swirl the jug to settle the foam.
4. Spoon roughly one tablespoon of foam onto the centre of the crema.
5. Serve at once — the macchiato is meant to be sipped through the foam, the espresso barely dressed.