The piccolo latte has become a beloved favourite in specialty coffee shops around Australia and beyond. This small but mighty coffee drink delivers a concentrated espresso flavour balanced with just enough steamed milk to create a smooth, velvety beverage. Whether you are a coffee lover seeking your next favourite drink or a barista looking to expand your menu, the piccolo offers a unique experience that sits perfectly between a strong espresso and a milky latte.
What is a Piccolo Latte?
The piccolo latte’s origins are unknown, but it is believed to have risen to fame in either Sydney or Melbourne. It is said baristas invented the piccolo latte as a way to continually taste their coffee roasts throughout the day without consuming too much dairy or caffeine. Piccolo is Italian for small, making it quite literally a small latte.
Whereas many other coffees are made with espresso, a piccolo latte coffee is made with ristretto. A ristretto shot uses the same amount of coffee as a single shot of espresso but only half of the water. This concentrated shot delivers a richer, stronger flavour than a standard espresso shot. A piccolo latte combines this one part of coffee with twice as much milk.
The piccolo is traditionally served in a 90ml demitasse glass to restrict its volume and give it its flavour, but any small glass will do.
Ingredients and Equipment
To make a piccolo latte at home, you’ll need the right ingredients and equipment. For a strong coffee, use medium to dark roast beans. Single origin coffee beans or Arabica and Robusta blends both work well for this coffee drink. Whole milk is preferred, but you can substitute it with oat milk, soy milk, or almond milk to suit your preferences.
As for your equipment, you’ll need an espresso machine capable of pulling a ristretto shot, a milk steamer or steam wand. If you don’t have an espresso machine, you can use a Moka pot or AeroPress to make a concentrated coffee, though the flavour won’t be that of a true ristretto. The 90ml demitasse cup is traditional, but ultimately optional.
Step-by-Step Guide to Making a Piccolo Latte
Grind your coffee beans finely using an espresso grinder or the finest setting on your grinder until they feel like table salt. If they feel powdery you’ve gone too far.
To extract a ristretto shot of approximately 15-20ml dose 18-20g of ground coffee into your portafilter, tamp it evenly, lock the portafilter into the group head, and start your extraction. Stop the shot after 15-20 seconds or when you’ve collected 15-20ml of liquid – this is roughly half the extraction time and volume of a regular espresso.
If you are using a manual espresso machine, stop the extraction after about 15 seconds. If your coffee machine does not allow for manual stopping, use an even finer grind and pull for the normal time.
Pour the ristretto directly into your glass. Golden crema indicates perfectly extracted espresso.
Steam approximately 80ml of milk to around 55-65 degrees Celsius.
You want to create a silky microfoam rather than the thick, dry foam used for cappuccinos by positioning the steam wand just below the milk’s surface and introducing air for only 2-3 seconds by keeping the tip near the surface. Then submerge the wand deeper to create a whirlpool motion.
Swirl the milk around in the pitcher for a consistent texture, then pour it directly into your glass. Pour steadily and smoothly from a height of around 5–7cm, then lower the picture closer to the glass as you fill it to allow the milk to blend with the concentrated espresso while maintaining a thin layer of microfoam on top.
Piccolo Latte vs Cortado
While both the piccolo and cortado are small, espresso-based drinks, they have distinct differences that set them apart. Their smaller size is the main thing they have in common, so if you don’t know the correct milk to coffee ratio then it’s easy to understand why people confuse them.
Cortados are usually served in a larger glass and use a 1:1 ratio of espresso to milk. They also use a double shot of espresso, giving them much more coffee than a piccolo latte.
The milk in a cortado is steamed but not textured or frothed. Instead, it should have a silky, velvety steamed milk heated with very little microfoam. The piccolo has a similar milk texture but with more microfoam on top.
Learn to Make a Piccolo Coffee Yourself!
The piccolo is proof that great things come in small packages, and this coffee beverage deserves a place on your menu alongside other specialty coffee favourites at any café or coffee shop.
If you’re keen to master the piccolo latte and other specialty coffee drinks, then consider enrolling in a barista training course. You don’t need to be a barista to learn how to make coffee, you can just want to make the perfect cup at home, at work, or for your friends. So to make a great cup every time and learn how to make other specialty coffee drinks, enrol today!
FAQs
What is the Difference Between a Piccolo Coffee Drink and a Flat White?
A flat white uses a double shot of espresso and is served in a larger cup, around 150-180ml. The extra espresso creates a bolder flavour and the larger surface area allows for more intricate latte art.
What is the Difference Between a Piccolo Coffee Beverage and a Macchiato?
A macchiato is basically an espresso shot with a small splash of milk or foam on top. With less milk, the macchiato offers a more intense and bold coffee than a piccolo latte.
How Long Does a Piccolo Latte Take to Make?
A piccolo latte takes approximately 2-3 minutes to prepare once you have your espresso machine heated and ready. The ristretto extraction takes 15-20 seconds, milk steaming takes about 30-45 seconds, and pouring takes another 10-15 seconds.
