What is a Piccolo Coffee? Is a Piccolo Latte just a mini version of a latte?

"I'd like a piccolo coffee."

"Sure, no problem~" "Hey boss, isn't this coffee a bit too small??"

To most people, whether in terms of drink structure or flavor profile, a piccolo coffee seems like a miniature version of a latte. More precisely, it should be about half the size of a regular hot latte. So why would coffee shops keep piccolo coffee on their menu when it's so small and tastes similar to a latte?

Where Does Piccolo Coffee Come From?

FrontStreet Coffee's research reveals that "piccolo" in Piccolo Latte is an Italian word meaning: piccolo. In other European language systems, it carries the word's original meaning: small, young. The term "piccolo" hasn't existed for very long, first appearing in publications in the mid-19th century. As a beverage, piccolo coffee appears relatively recent compared to other Italian coffees.

The most widespread origin story of piccolo coffee is that about a decade ago, baristas (roasters) in Sydney developed this milk coffee method while testing coffee beans and extraction parameters, partly to save materials.

The testing process typically involves two stages: espresso and milk coffee. The former is to appreciate the bean's inherent aroma, while the latter tests whether the flavor is masked when combined with milk. Here, baristas would use a split portafilter to divide the espresso in half—tasting one shot directly, while making the other into a small latte with a small amount of steamed milk.

Actually, this claim isn't without basis. In Australia, the popularity of piccolo is no less than that of flat white—it's practically in the top 3 bestsellers at almost every specialty coffee shop. However, once you leave Oceania, it becomes harder to find this exquisite milk coffee, replaced instead by larger cups of cappuccino, flat white, and latte.

Additionally, the signature characteristics of piccolo coffee align well with Australia's coffee culture. It combines the intensity of espresso with the subtle milk aroma of latte; it not only satisfies quick caffeine intake but also preserves the unique rich crema of espresso. When you order a piccolo coffee, you can drink the entire cup without pausing your work, making it perfectly match Australians' pursuit of coffee that is both fast and refined.

The Challenge of Making Miniature Cup Piccolo Coffee

Traditional piccolo coffee uses about 3 ounces (90ml) glass cups, combining single-shot espresso (15-20ml) with 60ml of steamed milk with thin microfoam (less than 0.5cm). Besides the miniature cup size, piccolo coffee doesn't differ significantly from regular latte in structure. However, because the serving container is half the size, the difficulty coefficient of making it is undoubtedly much higher than for a latte.

Since it's called a "small latte," the standard latte art is essential. However, the smaller cup means less space for the barista to create patterns. Following the reduction of the entire coffee, the barista must froth only 60ml of milk into smooth, dense microfoam, blend it evenly with the coffee, and maintain the exquisite appearance of regular hot milk coffee. This is why piccolo coffees we typically see in cafés almost always feature simple patterns like tulips, small leaves, or hearts.

What Are the Selling Points of Piccolo Coffee?

In earlier years of cafés, it was almost impossible to find piccolo coffee on Chinese menus. Some baristas didn't even know what this obscure Australian milk coffee was.

In recent years, with market growth and expansion, baristas have learned about the stories and characteristics of different Italian-style coffee drinks in the morning, learning from each other. Over time, the concept of this miniature latte has gradually been promoted. However, in terms of fame, compared to household names like latte and flat white, piccolo coffee remains relatively unknown.

But today, the market has become increasingly diversified. To give piccolo a more distinct characteristic on the menu and help it stand out among milk coffees, some specialty coffee shops have started replacing traditional blended espresso with SOE (Single Origin Espresso), or changing from single espresso to Ristretto base. The containers have also evolved from transparent glass cups to various exquisitely designed small cups of different materials.

Beyond individual offerings, piccolo coffee has also successfully entered the more popular coffee category: "Coffee Combo" thanks to its small and exquisite definition.

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