One of the guys from Zappi’s Bike Cafe (A fantastic coffee stop, I’d urge you to go) visited us the other day and asked politely for a Piccolo, I don’t mind admitting i had no idea what it was, so he explained. I have to again admit i made myself one afterwards, i may have to head over and try there’s soon but I’ve been looking into it as this as it’s a new drink to me.
This description seems to fit the drink pretty well,
Traditionally, a Piccolo Latte is a ristretto shot (15 – 20 ml) topped with warm, silky milk served in a
100 ml glass demitasse (small latte glass) … basically, a baby latte, as the Italian pronunciation suggests. There have been other names for this drink, such as the Spanish version Cataldo, or a Mezzo-Mezzo. I like the Aussie version: the low tide latte.
Its worth mentioning what a ristretto is too,
Basically an even shorter espresso shot.
The normal volume of a double espresso is 2 fl oz or 50ml. A ristretto will be 1-1.5 fl oz or 25-37.5ml. To achieve this, grinding your coffee finer and leaving both tamp and shot time intact is considered the proper method. Just cutting a normal espresso shot short (e.g earlier than the rule-of-thumb 25 seconds) will not make it a ristretto.
This produces a shot with a fuller body and more intense flavour than a normal espresso in my experience.
With this in mind it’s very much an industry created drink, at least in my eyes and it’s a great way to diagnose how the coffee is mixing with milk and not becoming overly bloated from too much milk or wasting ingredients when you don’t finish your normal latte/flat white and to be honest it’s usually only barista’s who will order it. The general view from customers is that it’s a mini latte but i think its far more than that as the flavour of the ristretto when mixed with milk comes off differently and brings out different characteristics.
I’d urge you to try it and be the judge’s, for this reason we have it on our menu at present for only £1.50 (updated on the 8th of April)
Come and try something new