📝 About This Recipe
The Piccolo Latte, or 'little milk' in Italian, is the connoisseur’s choice for a morning ritual, offering a punchy ristretto base softened by a silky veil of microfoam. Originating from the bustling specialty coffee scenes of Sydney and Melbourne, this drink is designed to showcase the complex flavor profile of high-quality beans without drowning them in milk. It is the perfect marriage of intense, syrupy espresso and the natural sweetness of perfectly aerated dairy.
🥗 Ingredients
The Coffee Base
- 18-20 grams Freshly Roasted Coffee Beans (Medium-dark roast with chocolatey or nutty notes works best)
- 2 ounces Filtered Water (Heated to 200°F (93°C) within the espresso machine)
The Milk Element
- 3-4 ounces Full-Cream Whole Milk (Cold, straight from the refrigerator for better texturing)
The Finishing Touches
- 1 pinch Demerara Sugar (Optional; for those who prefer a touch of sweetness)
- 1 dusting Cocoa Powder (Optional; for a traditional aesthetic touch)
👨🍳 Instructions
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1
Preheat your 3-ounce (90ml) glass demitasse or Piccolo glass by filling it with hot water; a warm vessel preserves the delicate temperature of the drink.
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2
Zero your scale and weigh out exactly 18-20 grams of fresh coffee beans to ensure a precise brew ratio.
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3
Grind the beans to a fine, powdery consistency—resembling table salt—directly into your clean, dry portafilter.
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4
Distribute the grounds evenly using a WDT tool or your finger, then tamp with firm, level pressure (about 30 lbs) to create a flat puck.
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5
Purge your espresso group head for 2 seconds to remove any old grounds and stabilize the temperature.
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6
Discard the warming water from your glass and lock the portafilter into the machine.
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7
Start the extraction immediately; aim to pull a 'Ristretto' shot, which is about 15-20ml of liquid in 20-25 seconds for a more concentrated flavor.
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8
While the coffee extracts, pour cold milk into a small stainless steel steaming pitcher, filling it just below the spout indentation.
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9
Submerge the steam wand tip just below the surface of the milk and turn it on; listen for a 'paper tearing' sound for only 2-3 seconds to create minimal aeration.
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10
Lower the wand slightly and tilt the pitcher to create a vortex, heating the milk to 140°F (60°C) until the pitcher is almost too hot to touch.
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11
Tap the pitcher on the counter and swirl it vigorously to integrate the bubbles into a shiny, 'wet paint' microfoam texture.
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12
Hold the Piccolo glass at an angle and pour the milk slowly into the center of the espresso from a slight height to pierce the crema.
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13
As the glass fills, bring the pitcher closer to the surface and level the glass to create a small, elegant heart or rosetta pattern on top.
💡 Chef's Tips
Always use filtered water to prevent scale buildup and ensure the cleanest coffee flavor. If your espresso tastes sour, grind finer; if it tastes bitter or burnt, coarsen the grind slightly. Never boil the milk; overheating destroys the natural lactase sugars and ruins the creamy texture. For a dairy-free version, use Oatly Barista Edition as it mimics the fat content of dairy most accurately. Clean your steam wand immediately after use to prevent dried milk proteins from clogging the tips.
🍽️ Serving Suggestions
Serve alongside a small glass of sparkling mineral water to cleanse the palate between sips. Pairs beautifully with a buttery, flaky almond croissant or a piece of dark chocolate. Enjoy as a 'mid-morning pick-me-up' when a full latte feels too heavy. Present on a small wooden board with a tiny stainless steel spoon for a professional cafe aesthetic.