While Australia is pretty well-known for its coffee, yet, the piccolo coffee remains a misunderstood drink for many. The piccolo delivers strong flavour in a compact size, but how does it differ from the more common lattes, flat whites, and macchiatos?
In today’s guide, we’ll explain what a piccolo coffee is, how to make one, and how it compares to other popular cafe drinks.
What is a piccolo coffee?
Sometimes also referred to as a piccolo latte, a piccolo is a small, espresso-based coffee that’s served in a small glass. What size is a piccolo coffee? Typically around 100mL. With the word piccolo meaning “small” in Italian, it’s no wonder the drink got this name. A piccolo is made up of:
- A single shot of espresso
- A small amount of steamed milk
- A thin layer of microfoam on top of the steamed milk.
A piccolo is made for those that love the taste of espresso with a little bit of milk, with the espresso shot being the star of the show in this drink. It’s a popular choice for those that want something that tastes a little stronger than a latte, but without the pure intensity of a straight espresso shot.
Piccolo coffee vs macchiato
Some people may get a little confused about the difference between a piccolo and a macchiato coffee. While both of these coffees are small, there are a few key differences between a piccolo coffee and a macchiato.
A macchiato is essentially an espresso shot with a small dollop of milk foam. This small amount of milk is added to slightly soften the sharpness of the espresso. In contrast, a piccolo contains significantly more milk, and has a smoother, creamier texture.
What is the difference between a latte and a piccolo?
While both drinks combine espresso and milk, their proportions are quite different. A latte is served in a large cup (typically around 250mL), contains a shot of espresso, but consists mostly of steamed milk. This gives the drink a milder coffee flavour. In contrast, a piccolo is served in a smaller glass (typically around 100mL), and while it has the same espresso base, it has much less milk, giving the drink a stronger coffee taste.
Is piccolo the same as flat white?
No, a piccolo is not the same as a flat white. A flat white is more milk-forward. This drink comprises an espresso shot in a 170mL cup, topped off with a very fine microfoam and textured milk. A piccolo is roughly half the size of a flat white, but it still contains an espresso shot. This means the drink has a much higher coffee-to-milk ratio, and therefore a more intense espresso flavour.
Is a piccolo stronger than a latte?
The flavour of a piccolo is stronger than a latte as the ratio of espresso to milk is higher. As there is less milk added to a piccolo coffee, the flavour of the espresso remains much more pronounced. A latte is served in a much larger cup than a piccolo coffee, and is filled mostly with steamed milk. The higher milk content of a latte softens the espresso flavour, resulting in a milder coffee.
How to make a piccolo coffee
You don’t need to be a professional barista to learn how to make a piccolo coffee at home (although an espresso machine helps a lot!).
What you’ll need:
- An espresso machine or stovetop espresso maker
- Fresh coffee beans
- Milk
- A small, heatproof glass or cup
Steps for making a piccolo coffee
- Step 1: Pull a ristretto shot. This will mean you’ll need to grind fresh coffee beans then extract a short espresso shot. A ristretto shot is created from about 15-20 seconds of extraction, and has a sweeter and more-intense flavour profile than longer shots.
- Step 2: Steam the milk until it reaches around 60–65°C. The aim here is to create a silky microfoam, rather than a thick froth.
- Step 3: Gently pour the milk over the espresso. This should allow the milk and crema to integrate together, smoothly.
- Step 4: Serve the piccolo coffee straight away. A piccolo is best served fresh.
When might you want to order a piccolo coffee?
A piccolo coffee is ideal if you find espresso a little too intense and want a drink with a small amount of milk content. It’s also great for those after a smaller drink, or those who want something stronger than a latte. If you want to be able to taste the nuances of specialty beans, a piccolo can be a great drink of choice.
Why choose EOT for online barista training?
Express Online Training has partnered with Streamline Training to offer the Introduction to Barista Training short course.This course is a great introduction to a barista career, or for those interested in learning more about how to make coffee at home. The barista training course covers a number of topics, including:
- Varieties of Coffee Beans
- Processing Methods
- Roast Levels
- The Perfect Grind
- Extraction Techniques
- Taste and Troubleshooting
- Milk Types and Their Differences
- Steaming to Perfection
- Latte Art Basics
- Alternative Brewing Methods
- Cold Brew and Iced Coffee
As a fully-online course, the Introduction to Barista Training can be easily stopped and resumed at any time, letting you complete the course at times that best work for you. As the class is fully online, there’s no classroom to attend. We provide fully-qualified and locally-based support, 7 days a week, including until late on weekdays. Once you finish your course, you’ll be issued a same day certificate which you can show to potential employers.
You don’t need speakers or headphones to study this online Introduction to Barista Training course, and it’s relevant for work in all states.
The piccolo coffee is a great choice for those after a quick caffeine hit, but who don’t want the pure intensity of an espresso shot. By combining a single espresso shot with a small amount of steamed milk, the piccolo lets the coffee flavour come through, while still having a smooth, creamy finish.
Understanding the differences between drinks like the piccolo, latte, macchiato, and flat white can help you order with confidence and better appreciate the craft behind great coffee. It’s also important knowledge for anyone interested in becoming a barista or working in a cafe.
If you’re interested in learning more about coffee preparation, milk texturing, and extraction techniques, formal training can be a great next step. Knowledge and practice is all that’s needed to develop the skills for making cafe-quality coffee at home or in an employment setting.
