Piccolo coffee | What Is a Piccolo Latte & How Do I Make It?

Piccolo coffee | What Is a Piccolo Latte & How Do I Make It?

Piccolo coffee | What Is a Piccolo Latte & How Do I Make It?

The piccolo latte is a mystical beverage. This tiny milk drink can be difficult to discover and is often misunderstood. But it can be a fantastic addition to coffee store menus, using its own espresso and easy milk. For clients, it is a tasty alternative to the timeless coffee alternatives.

We are going to delve into the world of this piccolo latte. Join us and learn what it is, where to find it, and how to create it.


Piccolo coffee | What Is a Piccolo Latte & How Do I Make It?

Piccolo translates into'little' out of Italian, but this beverage isn't merely a little latte.

The piccolo latte, or piccolo, because it's often referred to on java menus, is a little milk drink that is typically served at a 3--4 oz/85--114 tsp glass. Saša Šestić, proprietor of Ona Coffee, and World Barista Champion 2015, describes it as"only piece of espresso and 2 pieces of steamed milk with a coating of glossy foam in addition to". More specifically, he defines the exact dimensions as"a shot of espresso, around 20--30 ml, together with 40--60 ml of milk".

The only espresso shot is topped with steamed, extended milk, so letting it blend with the java, and contains a small quantity of foam beneath the beverage. This usually means that the flavour of this espresso can come through without being overbearing. Ceiran Trigg, Director of Ancestors Coffee at Norwich, UK, indicates that the piccolo is a"choice to try to get a well-balanced espresso/milk-based beverage".


Have you ever noticed a piccolo on a menu in the neighborhood coffee shop? They might not feature as broadly as the traditional cappuccinos and lattes.

Ceiran clarifies a possible cause of the piccolo's lack of popularity in the united kingdom is"because of customers' confusion about just what the beverage is". He believes that"lots of coffee shops are serving cortados rather than piccolos and vice versa".

The significance of piccolos, cortados, along with other milk beverages could be mistaken, which means consumers are far less comfortable with exactly what to expect when they dictate. Ceiran follows up with"I believe people take relaxation with adhering to the most frequent beverages like lattes, cappuccinos, and level whites", since these beverages are well known and generally persistent.

Frederik Schiøtz of Authentic Intent Coffee, Copenhagen says that piccolos are seldom found on menus in Denmark. "Serve a piccolo into a Dane, and they would likely call it a cortado," he says, explaining the cortado is a much popular beverage in bigger cities in Denmark.

Regardless of the confusion, you will nonetheless find a piccolo in certain areas. Stevie Hutton, whoever owns the UK-based coffee store 44 Poets, has travelled widely across countries in Asia and states it's"typically the only area I visit piccolo latte on the menu everywhere". Stevie supposes that speech could play a role, together with Asia"still after the constructs of cappuccino, latte, piccolo etc.. No level whites and other civilization beverages as a general guideline".

The issue isn't the beverage -- it is only that so few men and women understand what it is and the way to create it. The longer the piccolo is tasted and appreciated, the longer it will get a place in coffee shops.


The piccolo is often mistaken with lattes, cortados, macchiatos, and much more. But every beverage provides distinctive tastes and textures.

The piccolo may have"latte" in its own title, but do not let this confuse you. A latte is considerably larger: even though it fluctuates based on the coffee shops, a normal latte is approximately 8 oz/230 ml when compared with 3--4 oz/85--114 ml piccolo.

The berry consistency is comparable. Both beverages have steamed, stretched milk that blends smoothly with all the espresso. Regardless of this, Saša clarifies the piccolo has been"more espresso powered compared to normal lattes; it is punchier, with much more flavour".


Though recipes to the cappuccino may fluctuate, it is reasonable to say that it is rather different from a piccolo.

To begin with, a cappuccino is a bigger beverage, usually served at a 5--6 oz/142--170 ml glass. The milk for a cappuccino is going to be boiled using more atmosphere to generate a dryer and frothier texture, which is then poured on top of the espresso. The aerated milk does not mix with the espresso at precisely the exact same manner as the piccolo, making more different layers rather.

Consumers can flavor the daring espresso flavour when drinking the two a cappuccino and a piccolo, in various ways. The dry milk at a cappuccino serves to slightly take the border off the espresso, which the customer reaches in the base of the cup. The piccolo nevertheless has a punch, on account of the proportion of espresso to milk, however, the distinction is that the stretched milk combinations using the espresso, creating a different yet daring flavour.

Flat White

The apartment white has quickly become a coffee store favorite. Cappuccinos and lattes could be produced with a double or single shot, but horizontal whites will usually have a dual shot, in comparison to piccolo's only shooter.

This dual shot is topped with steamed milk with a little coating of microfoam on leading in a 5--6 oz/142--170 chopped glass. The milk consistency at a flat white is very similar to that of a piccolo, leading to a well-blended beverage.

Despite its slightly smaller dimensions and comparable milk consistency, the double shot of espresso at a level white generates a much bolder espresso flavour in comparison to piccolo.


Even the macchiato and piccolo are equally tiny beverages which are normally served using just one shot of espresso. It is the steamed milk which makes all of the difference.

The macchiato is'marked' with comparable milk into the cappuccino, that is steamed with more atmosphere, such as a sterile and frothy texture. Only a couple tsp of milk have been added to accompany the espresso and also take the edge off it. This is not the same experience to the mixed espresso and milk with a piccolo.

Piccolo coffee | What Is a Piccolo Latte & How Do I Make It?


The cortado functions as a significant mark for specifying the piccolo. They are generally confused as the exact same thing: a little milk drink served at a similar-sized glass with steamed, extended milk, and a small foam in addition to

Grant Gamble, Events Manager for its Toronto Coffee Festival (Allegra Group), states,"After spending some time in Australia I found a piccolo is one shot of espresso at a 3--4 ounces [85--114 tsp ] cup using latte-texture milk, whereas the cortado is a dual shot"

What exactly does this mean to the flavor of a cortado? The single-shot piccolo is much more delicate, less extreme, and sweeter. The cortado includes a more daring espresso flavour and can be less candy because of less milk from the cup.

"There is a massive strength gap," Ceiran states, pointing out that this may cause problems if customers are not aware of the difference. "If you are anticipating a specific strength [in the piccolo] then it is doubled up suddenly, it is not a nice experience. The espresso can be misinterpreted because of bad extraction"

Ceiran also makes the point that if you are a cortado drinker and you are served as a piccolo, it tastes"feeble and not extreme enough". It is essential that the gap between both of these beverages is known, so customers know exactly what to expect.


Above all how are you likely to produce your piccolo? The precise recipe is, as alwaysdown to personal taste -- but here are a few pointers to assist.

To earn a piccolo, extract a shot of espressobetween 20--30 ml. Steam your milk into about 60°C/140°F, letting sufficient air into it to make a few microfoam, but making sure it is stretched and slick. Pour between 40--60 ml of milk on the espresso in a small angle with a little bit of elevation, allowing the milk to combine nicely with the espresso. To complete, let a small space for a little coating of foam in addition to

Saša personally advocates opting for a java with"chocolate, hazelnut or caramel notes". He counsels from fruity coffees, because"with such a tiny quantity of milk, they have a tendency to be sour".

Do not be afraid to experiment a bit to find the type of flavour you desire. Saša claims that timeless piccolo recipe of a single shot of espresso topped with milk will produce a daring and heavy flavour. But if you would like a little more balance in the cup, then he proposes"running a complete chance of coffee, to find that fine and balanced java... 20--22g on every side... extract one-quarter of the, then pour in the milk". This ought to keep the extreme espresso but lead to a sweeter cup.

In case you haven't attempted a piccolo earlier, now could be a fantastic time to test. Got a espresso machine in your home? You are all set. Otherwise, talk to a barista, ask them to try out the proposed piccolo recipe, and take it from there. The longer the piccolo is talked about and appreciated in its own right, the further people may see it in java shop menus.

There are many different espresso and milk drinks to attempt, using their very own delicious flavours. Nevertheless the smooth yet punchy piccolo latte warrants just a little limelight.

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