Piccolo

Australia — Sydney cafés, 2000s

A single ristretto topped with warm, silky milk in a 90–100ml glass — it's essentially a miniature latte. Australian baristas invented it so they could taste-test coffee throughout the day without drinking six full lattes. The small size means you taste the espresso through the milk, rather than the milk dominating.

How to make it

1. 1

   Pull a single ristretto into a small 90–100ml glass (a machiato glass works).

2. 2

   Steam a small amount of milk to about 55–60°C with fine microfoam.

3. 3

   Pour the milk into the ristretto, filling the glass. There's barely room for error.

4. 4

   Top with a tiny latte art pattern if your pour is steady enough at this scale.