Piccolo coffee has taken Aussie coffee shops by storm, and it's high time you learn to make one at home. This little ripper packs a real wallop without the overwhelming milk of standard lattes. Whether you're a coffee shop owner or a complete beginner, this guide will walk you through making a piccolo coffee like a pro.
Key Takeaways
-
A popular drink in Australia, the piccolo coffee or piccolo latte is a small but mighty coffee beverage with a strong coffee flavour and smooth milk texture.
-
Essential equipment includes an espresso machine, milk frother, and demitasse glass.
-
Mastering the technique involves proper extraction of the espresso shot and achieving the right milk consistency.
What is a Piccolo Coffee?
A piccolo coffee, or piccolo latte, is a cracking little drink that packs a flavour punch. It's essentially a small latte, but don't let its size fool you – this beverage is all about balance and intensity.
The word "piccolo" is Italian for "small", which is spot on for this drink. It's typically served in a demitasse glass or a small latte glass, usually around 90-120ml. The magic lies in the perfect ratio of a single shot of espresso (or a ristretto shot if you're feeling fancy) to steamed milk.
Typically, a piccolo latte has a ratio of about 1:2 espresso to steamed milk. This means that for every 30ml (1 ounce) espresso, you would use about 60ml (2 ounces) of steamed milk.
The Piccolo coffee originated right here in Sydney back in the early 2000s. It was born from baristas' need to taste their espresso throughout the day without consuming too much milk. Soon enough, coffee enthusiasts caught on, and the piccolo latte became popular across Australia and beyond.
Making piccolo coffees at home is a great way to hone your coffee-making skills. It's perfect for those who find a full-sized latte too milky but still want more than a straight espresso.
Plus, it's a fantastic canvas for practising your latte art on a smaller scale.
How Piccolo Latte Differs from Other Espresso Drinks
Now, you might be wondering how a piccolo stacks up against other milk drinks. The main difference between a piccolo latte and other espresso-based beverages like flat whites, cappuccinos, or standard lattes is the size and milk-to-espresso ratio.
A piccolo uses less milk than a full-sized latte, giving you a stronger coffee taste. It's got a little foam on top, similar to a flat white, but in a much smaller serving. Think of it as a delicious alternative between a macchiato and a cafe latte.
Unlike a cortado or macchiato, which has very little milk, a piccolo has enough steamed milk to create a creamy texture while letting the espresso flavour shine through. It's not as milky as typical lattes, making it perfect for those who find a standard latte too watered down.
Essential Equipment for Making Piccolo Coffee
To make a top-notch piccolo latte at home, you'll need a few key pieces of kit:
-
Espresso machine: This is your best mate for extracting that perfect shot of espresso.
-
Grinder (if using beans): Fresh is best, so grind your beans just before brewing.
-
Milk frother or steam wand: Essential for getting that silky, stretched milk.
-
Small latte glass or demitasse cup: Remember, we're going for small here!
-
Tamper: For compressing your ground coffee.
-
Scales: For precision in your coffee-to-milk ratio.
If you're not ready to invest in an espresso machine, you can use a French press or Moka pot. The results might not be identical, but it'll still be a decent cup.
Ingredients Needed to Make a Piccolo Latte Coffee
The critical ingredients for a piccolo latte are:
-
Freshly ground coffee beans
-
Milk (dairy or non-dairy)
Look for a medium to dark roast with chocolatey or nutty notes that will shine through the milk. Single-origin beans can offer unique flavours, but a good-quality blend works a treat, too.
Full cream milk is the traditional choice, but don't be afraid to experiment. Skim milk, soy, or oat milk can all work well. Remember that different kinds of milk steam differ, so you might need to adjust your technique.
Step-by-Step Guide to Making Piccolo Coffee
Let's talk about each step of how to make piccolo drinks.
Step 1: Prepare Your Espresso Machine
Ensure your espresso machine is clean and ready to use. Fill the water reservoir and turn it on to heat up. This is the same way you'd start for any espresso-based drink.
Step 2: Grind Your Coffee Beans
Use a grinder to grind your coffee beans to a fine consistency. The coffee grind size is crucial for a proper espresso shot.
Step 3: Pull the Espresso Shot
Place the ground coffee into the portafilter and tamp it down evenly. Insert the portafilter into the espresso machine and pull a single shot of espresso. One shot is typically enough for a piccolo, but for a stronger coffee, use a ristretto shot, which uses less water and extracts a more concentrated flavour.
Step 4: Make Steamed Milk
Using a steam wand or milk frother, steam your milk to achieve a frothy texture with little foam. The goal is to create a smooth and velvety milk consistency. Unlike cappuccinos, where you'd introduce more air, piccolo lattes require less aeration for a silkier texture.
Step 5: Pour the Milk
Pour the steamed milk over the espresso shot in a demitasse glass, creating a small layer of foam on top. Aim to pour the milk slowly and steadily to blend well with the espresso. This creates a perfectly blended milk and coffee beverage, with the espresso flavour still shining.
Barista Tips for Perfecting Your Technique
Follow these considerations to enhance your piccolo coffee:
-
Nail the espresso: A well-extracted shot is crucial. It should pour like warm honey and have a nice crema on top.
-
Milk consistency is key: Aim for silky, velvety milk with a small amount of froth. You're after microfoam, not big bubbles or dry milk foam.
-
Temperature matters: Don't overheat your milk. Too hot, and you'll lose the sweetness.
-
Practice latte art: The small surface of a piccolo is perfect for honing your latte art skills. Start with a simple heart and work your way up.
-
Experiment with ratios: Try different amounts of milk until you find your perfect balance.
Common Mistakes to Avoid When Making Piccolo Latte
Making piccolo lattes might seem straightforward, but there are a few common pitfalls that can trip up even experienced home baristas.
Here are the top mistakes to watch out for:
-
Using Too Much Milk: Remember, a piccolo is meant to be small. Don't drown your espresso!
-
Overheating the Milk: This can lead to a burnt taste and destroy the natural sweetness of the milk.
-
Creating Too Much Foam: You want just a tiny layer of microfoam, not a cappuccino-style frothy texture.
-
Using Stale Beans: Fresh is best! Use fresh beans within 2-4 weeks of roasting for optimal flavour.
-
Neglecting to Preheat Your Cup: A cold cup can quickly cool your piccolo. Give it a quick rinse with hot water before use.
Piccolo Coffee Variations and Customisations
While the classic piccolo drink is perfect on its own, there's always room for a bit of creativity:
-
Piccolo Mocha: Add a dash of chocolate syrup for a sweet twist.
-
Flavoured Piccolo: A small vanilla or caramel syrup pump can add an exciting dimension.
-
Iced Piccolo: Perfect for those scorching Aussie summer days.
-
Double Shot Piccolo: For when you need an extra caffeine hit.
-
Non-Dairy Options: Use almond, soy, or oat milk to suit dietary preferences.
Summary
Making a Piccolo latte at home is a great way to elevate your coffee game. It's all about balancing that strong espresso flavour with just the right amount of creamy steam milk.
Remember, practice makes perfect, so don't get discouraged if your first few attempts aren't cafe-quality. Keep at it; before you know it, you'll impress your friends with your barista skills.
Frequently Asked Questions
How is a Piccolo coffee made?
A piccolo coffee is made by pouring steamed milk over a single or double shot of espresso in a small demitasse glass, typically 90-120ml in size.
How to make a piccolo step by step?
Follow the steps below to make a piccolo latte:
-
Extract a single shot of espresso into a small glass.
-
Steam your milk until it's silky and smooth.
-
Pour the steamed milk over the espresso, aiming for a ratio of about 1:2 espresso to milk.
-
Finish with a small layer of microfoam on top.
What is the difference between a latte and a piccolo coffee?
The main difference is size and milk-to-espresso ratio. A piccolo uses less milk and is served in a smaller glass, resulting in a stronger coffee flavour than a standard latte.
How many shots of coffee are in a Piccolo?
A traditional piccolo latte contains one espresso shot. However, some variations might use a ristretto shot or even a double shot for extra strength.