How to make a piccolo
A piccolo is a tiny latte: a ristretto shot, which is a short, strong espresso, topped with silky milk in a small glass of about 100ml. It is strong and sweet, and a favourite of baristas.
The quick recipe
For one small glass (about 100ml):
- Espresso: a single ristretto, 9g in and about 14g out
- Shot time: 25 to 30 seconds
- Milk: about 75ml of cold milk, steamed to 60 to 65°C
- Foam: thin, about 5mm
The piccolo calculator works out the amounts for your strength.
What is a ristretto?
A ristretto uses the same coffee as a normal shot but stops earlier, at about one and a half times the dose instead of double. It tastes sweeter, thicker and more intense.
Step by step
- Pull a ristretto. 9g in, stop at about 14g out. See how to pull an espresso shot.
- Steam a small amount of milk. Stretch it only briefly, like a flat white. A small jug helps. Our milk steaming guide shows you how.
- Pour gently into the glass until it is nearly full.
How strong should it be?
| Strength | Recipe |
|---|---|
| Mild | Single shot, 74ml full cream |
| Balanced | Single shot, 74ml full cream |
| Strong | Double shot, 62ml full cream |
Strong uses a double ristretto, for those who like it punchy.