Learn how to differentiate a picccolo latte
If you consider yourself a fan of trying different things every time you visit a coffee shop, and even more so if it is a milk-based drink, then you came to the right place. On this occasion we wanted to introduce you to piccolo latte, an unusual preparation and at the same time, exquisite. If included in the menu of any cafeteria, it could be quite beneficial.
But what does piccolo latte so special? The answer is very simple, since its qualities include an espresso with a good dose of energy and, at the same time, that characteristic smoothness that milk provides.
This drink becomes the favorite alternative for those who choose to look for something new and leave aside the typical coffee-based preparations, which we frequently find in most cafes. So, if you feel identified with this, we invite you to continue reading and discover all the details regarding this delicious option.
Piccolo latte What exactly is it?
Well, let's go for the first thing. What does your name mean translated into Spanish? It turns out that the word 'piccolo' means small. And in reality it is not a latte small.
We can find it on some cafeteria menus such as piccolo latte or simply piccolo. This is an incredible milk-based drink, served in a 85-114 ml (3-4 ounce) glass. Some experts consider this preparation to be one part espresso and two parts textured milk, as well as a layer of silky foam on top. The owner of ONA Coffee and winner of World Barista Championship (2015), Saša Šestic, ensures that exact measurements are a espresso shot (20-30ml) along with about 40-60ml of milk.
The rest of the preparation consists of covering the espresso shot, with textured milk and aerated, so that it mixes perfectly with the coffee. Finally, a small amount of foam is placed. Thanks to this, the taste of the coffee will be as subtle as possible. For the director of Ancestors Coffee, in Norwich, United Kingdom, Ceiran Trigg, consider the piccolo latte, like a well-balanced coffee and milk-based drink.
Why is it not so common?
It is very possible that you have not seen the piccolo latte, on the menu of the cafeteria near your house. This is a less popular drink unlike cappuccino or latte.
However, the director of Ancestors Coffee, assures that the reason may be because customers tend to confuse the drink with what it really is. For example, many come to think that in the cafeteria they went to they are being served a cut instead of a piccolo. This happens frequently, because the definitions of those milk-based preparations tend to be mixed and the customer only receives what he thinks he ordered.
On the other hand, Frederik Schiøtz of True Intent Coffee, states that the piccolo latte It is more common in cafes in Denmark. However, the specialist comments that a Dane does not know how to differentiate between a piccolo and a picado, this is because the latter preparation is much more common in the most important cities in Denmark.
But as surprising as it may seem, the piccolo latte is much more common on the menus of cafes in Asia. The reason is that they usually follow Italian coffee recipes such as cappuccino, lattes and piccolo, to name a few. In fact, you will not find flat white, nor drinks from other cultures.
The drink is not the real problem, it's just that few people know what a drink really is. piccolo latte and how to prepare it.
Howor we differentiate piccolo of other similar drinks?
As we have pointed out on every occasion, piccolo tends to be frequently confused with other milk-based drinks, including latte, cappuccino and even macchiato.
A complex issue, but not difficult to solve. So, below, we will give you some information that will help you differentiate the piccolo latte of the rest.
Cappuccino
There are probably a lot of recipes for cappuccinos, but they are all completely different from the piccolo latte. One of the big differences is the size. Cappuccino is served in a 142-170 ml glass. Regarding the milk, it is textured by injecting air to achieve that dry and foamy appearance; finally, the espresso is poured.
It should be noted that this type of textured milk is not mixed with espresso, unlike piccolo, which is why we see some layers.
In both preparations, the customer will be able to taste the defined flavor of espresso, but in different ways. The dry milk in the cappuccino is responsible for slightly reducing the intensity of the espresso, which the consumer detects at the end of the cup. While the more aerated milk does not mix with the coffee, as happens in the piccolo, so different layers appear.
Latte
Yes, we know, the piccolo His last name is the word “latte”, which is one of the things that causes us great confusion. But a latte It turns out to be quite large (this depending on the cafeteria) because its size is 230 ml, while the piccolo It is between 85-114 ml.
Both drinks share something in common and it is the consistency of milk. It turns out that both piccolo like him latte, feature textured, aerated milk, which makes it blend subtly with the coffee. Although surprisingly, in the piccolo we have the joy of perceiving a greater presence of the espresso unlike the typical lattes, which turn out to be stronger and with more flavor.
Flat white
In recent times, the flat white, has become the most requested in most coffee shops. Specialists detail that both cappuccinos Like lattes, they can be made with one or double shot of espresso. But in the case of flat white, usually include a shot double compared to a simple one, which is what the piccolo.
This preparation consists of a shot double covered by textured milk, and a light layer of microfoam, on top. In most cafes, they usually serve it in a 142-170 ml glass. Surely you are wondering, how does the confusion arise with the piccolo? Well, the consistency of the milk is similar in both, resulting in a well-mixed drink.
Macchiato
On this occasion, the doubt focuses on the size, since both the macchiato and the piccolo latte are relatively small drinks. Well, they contain a shot of espresso. While the texture of milk is completely different.
The macchiato lives up to its name, and is smeared with milk in the same way as cappuccino, since it is textured with more air to achieve that dry, foamy consistency. The recipe consists of putting a few teaspoons of milk to keep the espresso, and thus lower the intensity. This being a completely different preparation from that of the piccolo latte.
How to prepare a piccolo latte at home?
If you have reached this point, it is because you would like to recreate the piccolo latte from the comfort of your kitchen and the good news is that we are here to help you. Although we owe you the original recipe, it is very likely that you want to give it a personal touch and that is completely valid.
With the points clarified, it's time to get to work. Well, the first thing we should do when preparing the piccolo latte, is to extract a shot of espresso between 20 and 30 ml. Then proceed to texturize the milk at a temperature of about 60° C or 140°F, allowing enough air to penetrate to create a little microfoam. Remember that it should be airy and silky.
Proceed to pour between 40 and 60 ml of milk over the espresso, try to do it at a shallow angle, with some height. With this we would allow the milk to mix well with the espresso. Finally, try to leave some room for a thin layer of foam on top.
What coffee could we use?
The coffee expert, Saša Šestic, advises that we use grains with chocolate, hazelnut or caramel notes. As well as avoid those that are fruity because they tend to be acidic due to the little milk. In Incapto Coffee, we had grains with these characteristics, such as coffee from Costa Rica Cartago Aquiares.
As you will see, recreate a piccolo latte, it is not a complicated task at all, we just have to use the correct ingredients and measurements. Don't think twice and experiment with new coffee recipes and surprise your family and friends. If you have not yet had the privilege of trying this delicious drink, well, the time has come to do so.
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