Make the caramel sauce: In a medium, heavy-bottomed saucepan, combine the sugar and water. Place over a medium heat and swirl the pan gently (do not stir) until the sugar dissolves. You will see the liquid turn clear and begin to bubble. Continue cooking until it turns a deep amber colour, like a polished conker. The smell will shift from sweet and neutral to a rich, toasty, almost nutty aroma. Watch carefully; it can go from perfect to burnt in seconds.

Finish the caramel: Remove the pan from the heat immediately. Carefully add the butter cubes and whisk until melted and smooth. The mixture will hiss and bubble up vigorously, releasing a glorious buttery scent. Slowly pour in the double cream while whisking constantly. The sauce will thicken and become glossy, with a colour like dark honey. Stir in the vanilla and a pinch of sea salt. Set aside to cool slightly.

Prepare your coffee: Brew your coffee using your preferred method. A moka pot produces a rich, concentrated brew that mimics espresso beautifully. The deep, roasted fragrance of the coffee should fill your kitchen, a perfect counterpoint to the sweet caramel. Keep it hot.

Steam the milk: Gently heat the milk in a small saucepan over a low heat, or use a milk frother if you have one. Do not let it boil. You are looking for small, fine bubbles to form at the edges and a gentle steam to rise. The milk should feel velvety and smooth, not scorched. If you have a thermometer, aim for 60-65°C.

Assemble your macchiato: Drizzle 2 tablespoons of your homemade caramel sauce into the bottom of your favourite mug. Watch it pool and coat the ceramic, a rich, golden promise. Pour the hot milk over the caramel. The milk will swirl and mix slightly with the caramel, creating beautiful ribbons of colour.

Add the coffee and finish: Slowly pour the hot coffee over the back of a spoon held just above the milk. This technique helps the coffee to float on top, creating the distinct layered effect of a macchiato. You will see the dark coffee sit atop the creamy white milk, a striking contrast. Drizzle a little more caramel sauce over the top in a crosshatch pattern. Serve immediately and breathe in the complex, comforting aroma.