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. I like the Aussie version: the low tide latte. As for the consistency, wouldn't the cappuccino have a more foamy milk than the other two?

Cortado is a small latte with a full shot of espresso. I live in an Hispanic neighborhood and we use it interchangeably. It has a higher milk to espresso ratio (1:2 or 1:3) than either a macchiato or a cortado, but because it's made with a ristretto shot, it still has good coffee flavor.

When it comes to our coffee, we may know our favorite drink and simply stick to it. This little milk beverage can be hard to find and is commonly misunderstood. “Serve a piccolo to a Dane, and they’d probably call it a cortado,” he says, explaining that the cortado is a more popular drink in larger cities in Denmark. In fact, most will not contain any foam at all.Most traditional coffee shops will serve the Cortado in a glass or metal cup. Credit: serves as an important marker for defining the piccolo. Saša says that classic piccolo recipe of one shot of espresso topped with milk will create a bold and heavy flavour. To finish, allow a little room for a small layer of foam on top.Saša personally recommends opting for a coffee with “chocolate, hazelnut or caramel notes”. So, your preferred option can be subject to small variables such as the amount of milk you like in your espresso, if you like microfoam or not, and more.We mentioned how the unique way in which ingredients are added or layered can influence the taste and the texture of the beverage. The more the piccolo is talked about and enjoyed in its own right, the more we might see it in coffee shop menus.There are so many different milk and espresso drinks to try, with their own delicious flavours. Macchiato is an espresso topped with a bit of milk foam.They are more or less similar drinks but taste a little bit differently.Macchiato is an espresso with a bit of foam on top. Some even say it’s up to the customer A latte is significantly larger: although it varies according to the coffee shops, a standard latte is around 8 oz/230 ml compared to the 3–4 oz/85–114 ml piccolo.The milk consistency is similar. No flat whites and other culture drinks as a general rule”.The problem isn’t the drink – it’s simply that so few people know what it is and how to make it. Join us and find out what it is, where to find it, and how to make it. More specifically, he defines the measurements as “a shot of espresso, around 20–30 ml, with 40–60 ml of milk”.The single espresso shot is topped with steamed, stretched milk, allowing it to blend with the coffee, and has a small amount of foam atop the drink. Macchiatos are much stronger, and flat whites tend to be much more milky. Gibraltar/Cortado Next, Nichols says, is the Gibraltar (which is interchangeable with the cortado).

Cortado is more similar to a less-foamy cappuccino than an espresso macchiato. If you haven’t tried a piccolo before, now might be a good time to try. When he's not weighing out coffee beans for his next brew, you can find him writing about his passion: coffee.Coffee In My Veins is your go-to resource for everything about coffee. Ceiran Trigg, Director of in Norwich, UK, suggests that the piccolo is an “option to try for a well-balanced espresso/milk-based drink”.Barista preparing a piccolo latte at ONA coffee. Credit: Have you seen a piccolo on a menu at your local coffee shop? It’s the steamed milk that makes all the difference.