What is a piccolo Coffee?

A piccolo latte is a type of coffee beverage that originated in Australia. It is a small version of a latte, typically served in a small glass or ceramic cup. The word "piccolo" means "small" in Italian, which describes the size of the drink.

 

To make a piccolo latte, a shot of espresso is combined with a small amount of steamed milk. The ratio of espresso to milk is usually 1:2 or 1:3, resulting in a stronger coffee flavor than a traditional latte. The milk used in a piccolo latte is typically microfoamed, which means it has a velvety texture with small bubbles.

 

Due to its smaller size and stronger coffee-to-milk ratio, a piccolo latte is often favored by those who prefer a bolder coffee taste without the larger volume of a regular latte. It is also appreciated for its presentation, as the layers of espresso and milk create an aesthetically pleasing drink.

 

 

The origin of the Piccolo latte

 

The history of piccolos is intriguing, as it reveals their unexpected origins and the passionate debate surrounding their creation. Despite the Italian name, piccolo lattes actually emerged in Australia. Melbourne and Sydney have long been engaged in a fierce rivalry, each claiming to be the birthplace of the beloved piccolo coffee drink.

 

According to both cities, baristas played a crucial role in the development of the piccolo. Constantly sampling their coffee roasts throughout the day, they found the piccolo-size portion more suitable for tasting than consuming full-sized lattes. This preference eventually led to the inclusion of piccolo coffees on local coffee shop menus in both Melbourne and Sydney, around a decade ago.

 

Since then, the piccolo has gained immense popularity across Australia, transcending its local origins. It has successfully travelled beyond the country's borders, making its way onto menus in coffee shops around the globe, including bustling cities like New York and London.

 

What’s the Difference Between a Piccolo and a Cortado?

 

The piccolo and cortado are both small espresso-based drinks, but they differ in terms of milk quantity and cup size. A piccolo is served in a four-ounce glass and contains about two-thirds of milk to a single shot of espresso. On the other hand, a cortado is made with two shots of espresso and an equal amount of milk. The name "cortado" comes from the Spanish word for "chopped," indicating that the drink is essentially cut in half with equal parts espresso and milk. If you prefer a balanced and milder beverage, the piccolo is a good choice, while the cortado offers a stronger espresso flavour.

 

How Do You Make A Piccolo Latte?

 

To make a piccolo latte at home, you will need the following ingredients and steps:

 

1. Prepare a Ristretto shot: A Ristretto shot is a concentrated espresso shot made with a finer grind and less water than a regular espresso. If you have an espresso machine, grind fresh coffee beans finely and extract a shorter shot than usual. The ideal amount is around 15-20 ml of liquid.

 

2. Steam the milk: Take a small amount of milk, preferably whole milk, and pour it into a milk steaming pitcher. Position the steam wand of your espresso machine just below the surface of the milk, then activate the steam to create a foamy texture. Heat the milk to around 55-65°C (135-165°F), ensuring it is not too hot. Alternatively, if you don't have an espresso machine, you can use the NanoFoamer to achieve rich, smooth microfoam milk at home.

 

3. Combine the Ristretto shot and milk: Pour the prepared Ristretto shot into a small glass or cup. Slowly pour the steamed milk into the glass, allowing it to mix with the espresso shot. The traditional ratio for a piccolo latte is typically one part espresso to two parts milk, but you can adjust the proportions to suit your taste.

 

4. Serve and enjoy: The piccolo latte is typically served in a small glass or cup, similar to a shot glass. It's meant to be enjoyed as a small, concentrated beverage. Sip and savor the rich flavors of the espresso and velvety milk.

 

Remember, making a piccolo latte coffee requires some skill with an espresso machine and steam wand. If you don't have access to these tools, you can try improvising with a stovetop Moka pot or a French press to make a strong coffee base, then heat and foam the milk separately using a stovetop jug like the FlowTip Jug and a NanoFoamer.

 

Piccolo Latte vs Other Coffee Drinks: Quick Comparison

Understanding how the piccolo stacks up against other popular espresso drinks helps you appreciate its unique place in the coffee world.

Piccolo vs Latte

While both feature espresso and steamed milk, a latte is significantly larger at around 220ml compared to the piccolo's compact 90-114ml. The piccolo uses a ristretto shot with a 1:2 or 1:3 espresso-to-milk ratio, delivering a punchier, more espresso-forward flavor than the milder latte. Both drinks use similarly textured milk, smooth, stretched, and velvety, but the piccolo's smaller size means every sip carries more coffee intensity.

Piccolo vs Cappuccino

Cappuccinos are larger (140-170ml) and feature milk steamed with more air, creating a distinctly frothy texture poured over espresso in visible layers. The piccolo, by contrast, blends its stretched milk smoothly with the ristretto shot rather than sitting in layers. While both deliver bold coffee flavor, the cappuccino's foam creates a different mouthfeel and lighter overall experience compared to the piccolo's integrated, concentrated profile.

Piccolo vs Flat White

The flat white uses a double shot of espresso and more milk (around 160ml), while the piccolo always features a single ristretto shot. This makes the piccolo significantly smaller and more concentrated. Both drinks use silky microfoam with minimal aeration, but the flat white's larger volume and double shot create a different balance, still strong, but less intense per ounce than the piccolo's tightly packed flavor.

Piccolo vs Macchiato

A macchiato consists of espresso "stained" with just a few teaspoons of frothy milk foam, delivering the strongest coffee experience of these drinks. The piccolo contains significantly more milk (40-60ml) that's steamed to a smooth, velvety consistency rather than frothed. The macchiato is espresso-dominant with minimal milk interference, while the piccolo balances strong coffee with enough milk to soften the edge without diluting the flavor.

Common Mistakes When Making a Piccolo Latte

Even experienced home baristas can stumble when crafting this deceptively simple drink. Avoiding these pitfalls ensures your piccolo delivers its signature concentrated, balanced flavor every time.

Using the Wrong Espresso Base

The piccolo traditionally calls for a ristretto shot, a concentrated, sweeter extraction using less water than regular espresso. Using a standard espresso or, worse, a lungo shot dilutes the drink's characteristic intensity. The ristretto's concentrated sweetness (20-30ml) is what allows the piccolo to shine despite its higher milk ratio. Grind finer than usual and extract for a shorter time to achieve the proper ristretto base.

Overheating the Milk

The ideal milk temperature for a piccolo sits between 55-65°C (131-149°F), slightly lower than for larger drinks. Overheating the milk past 65°C destroys its natural sweetness and introduces a burnt flavor that overwhelms the delicate ristretto. Use a contactless thermometer or the Contactless Digital Thermometer to monitor temperature precisely, stopping just as you reach the sweet spot.

Poor Milk Texture

The piccolo requires silky, stretched microfoam, not the stiff, bubbly foam of a cappuccino. Over-aerating the milk creates large bubbles and a frothy texture that doesn't integrate smoothly with the espresso. Focus on creating tight, glossy microfoam by introducing air only during the initial seconds of steaming, then submerging the wand to heat and texture the milk without adding more air.

Pouring Too Fast or Unevenly

The piccolo's small glass demands controlled, gentle pouring. Pouring too quickly disrupts the drink's balance and can create an unappealing appearance. Pour the steamed milk at a slight angle with some height to encourage mixing with the ristretto, then lower and slow your pour to create a thin foam layer on top. This technique ensures proper integration while maintaining Piccolo's signature look.

Choosing Inappropriate Beans

Dark, over-roasted beans or light, underdeveloped roasts throw the piccolo off balance. The concentrated ristretto amplifies whatever characteristics your beans possess; bitterness becomes harsh, sourness becomes sharp. Select medium to medium-dark roasts with balanced sweetness and low acidity to complement the piccolo's milk ratio and extraction method.

 

A Good Choice

 

So, what's the big deal?  They may be small in size, but don't underestimate their impact! The piccolo latte offers a delightful blend of ristretto and milk, without leaving you feeling excessively full or bloated. This makes it perfect for coffee enthusiasts who enjoy multiple cups of their beloved caffeinated drink. Whether you crave a swift post-meal coffee boost or prefer to sip on various beverages throughout the day without feeling overly satisfied each time, the piccolo latte is an excellent choice.