Piccolo
A ristretto topped with about 70 ml of steamed milk in a small glass: a strong, small latte.
Australia and New Zealand · Espresso machine · Hot · Strong
- Coffee
- 18 g
- Milk
- 70 ml
- Ratio
- 1 : 1.25
- Temperature
- 92–94 °C
- Time
- 5 min
- Caffeine
- About 100 mg
1 : 1.25, with about 70 ml milk.
Dark roast, fine grind- Microfoam 10 ml
- Steamed milk 60 ml
- Ristretto 25 ml
Ingredients
- 18 gGround coffeefine, a step finer than for espresso
- 70 mlMilksteamed; steam at least 100 ml in the jug
Method
Grind a step finer than for espresso. Dose 18 g into a double basket, level it, and tamp.
Pull a ristretto, about 22 g in 20 to 25 seconds, into a small glass of about 100 ml.
Shot0:22Stretch the milk for 2 to 3 seconds and steam it to 55 to 60 °C, for a latte-like texture.
Pour the milk into the centre until the glass is full, with about 5 mm of foam on top.
Tips
- Steam at least 100 ml in the jug so the wand can work, and pour only about 70 ml.
- Many Sydney cafés use a single ristretto from a single basket, which gives a milder cup.
About this drink
The piccolo latte comes from Sydney cafés, and it is said to have started as a small latte that baristas made to taste their espresso through milk. It is a ristretto topped with steamed milk and a thin layer of foam in a glass of about 100 ml. It is stronger than a latte and a little milkier than a cortado.
