What is the difference between Australian White and Piccolo? How to make a mini latte? What does Piccolo latte mean?

Piccolo, like Australia White, is an Italian milk coffee invented in Australia. But unlike Australia and White, which is so popular today, Piccolo can be said to be unattended. From the menu of the surrounding cafes, we can see that there are very few piccolo products, including Qianjie.

The channel for most people to know Piccolo coffee is in the introduction of some unpopular coffee on the Internet, no matter which unpopular coffee collection, basically without the existence of piccolo. Therefore, it is not too much for us to say that it is a "hot player" in unpopular coffee. Then the question comes: "they are also invented in Australia, why is Piccolo so unpopular?"

On this point, many friends on the Internet believe that the reason is that the starting point of the invention of piccolo is not for stores, so it is unpopular.

Unlike Australia and White, Piccolo Latte is not contested by any country because it is indeed a pure "Australian" milk coffee invented by Australia. At present, the most popular "piccolo birth theory" is to reduce the waste of materials when adjusting the machine. There may be some friends who don't quite understand this meaning. Let's give a brief explanation at the bottom of Qianjie. As we all know, cafes need to make an early adjustment before opening every day, and the object of adjustment is espresso, in order to keep the product stable so that coffee beans that are constantly changing all the time can extract the same delicacy. Debugging is mainly divided into two links, the first is espresso. Because espresso is the base of all espresso, its extraction rate and taste are the objects that need to be ensured most.

Then there is the latte, because latte is the most popular Italian product in most coffee shops. The main purpose of debugging is to ensure that the current concentrated taste is not masked by large amounts of milk (and to test whether the diluted concentrate will show negative performance), and if so, the extraction of espresso needs to be readjusted. In general, in order to prevent too many debugging times, baristas will not finish the coffee, but take a sip and pour it out, otherwise it is very easy to lead to excessive caffeine intake. But baristas in Australia think it would be wasteful to dump it this way. So they thought of using a shunt handle to split the extracted espresso into two parts. One is used to taste the taste of espresso itself, and when it is confirmed that the taste is right, the other cup is condensed into a small latte to taste. This can not only save material costs, but also save a lot of time.

Later, the small latte made in this way was taken out and sold separately by Australian baristas, who named it Piccolo Latte because the cup size and material were 1/2 of that of a regular latte. Piccolo means "piccolo, mini" in Italian, which can be translated as either a piccolo latte or a mini latte. But in most cases, people are more accustomed to calling it Piccolo.

Obviously, this is not the main reason why Piccolo is unpopular. And Piccolo is mainly popular at home, abroad (especially in Australia), Piccolo is very popular. Because Piccolo has a small cup and does not take up too much stomach, it is very much in line with the foreign "quick" coffee drinking culture; at the same time, its price is much cheaper than other milk coffees, and locals can enjoy a cup of strong milk coffee for less money. Therefore, such a cup of milk coffee, which is friendly to the stomach and wallet, has naturally become a "hot item" in foreign cafes. And this is the fundamental reason why Piccolo moved from behind the scenes to the front of the stage in the first place! Australian baristas use this way to share and taste with regular customers when debugging new beans, just like the hand-brewed coffee that is often made in front of the street. So over time, this mini latte entered the store menu.

Then why is piccolo not popular in China? In addition to the differences in food culture, the fundamental reason why piccolo can not be popular in China is mainly in production. The traditional piccolo is made from a single espresso, which, by current standards, is about 20ml espresso, followed by about four times the amount of steamed milk (thin milk bubbles), or about the size of a cup of 100ml.

As the single powder bowl has been eliminated by the times, nowadays everyone uses a double powder bowl to extract espresso. In the absence of a large number of passenger orders, if the merchant chooses the traditional piccolo production method, it will mean that there will be no way out for one of the diverted espresso. It is either dumped or consumed by the merchants themselves. Not only that, because the cup quantity of piccolo is small, the consumption of milk is not much, so the merchants need to increase a certain amount of milk to reach the standard when passing piccolo milk foam. And this will lead to more milk in the jar after the production is finished. In the same way as the extra concentration, they are either dumped or consumed by the merchants themselves.

The cost of these products can only be counted on the buyer, so this is why Piccolo has only half the quantity and material of a latte, but the price it sells is not much different from that of a latte. From this point alone, producing piccolo is not a good thing for both merchants and buyers. Then some merchants will be more special, since it will be wasteful to divide the concentrate into two parts, then it might as well be extracted into Risiteau and made with short-extracted espresso. In this way, we can also take into account the production of Australian white coffee at the same time, which is killing two birds with one stone.

But this approach also has the drawback, that is, it requires an extra bean grinder, which sets an extra extraction formula for Ristow's extraction. Obviously, this is also impossible and unnecessary for most coffee shops, so nowadays most Australian white coffee is made from traditional espresso. O Bai is fine, but piccolo is not good. Piccolo belongs to a small cup of milk coffee, if all espresso is used, then if the amount of the cup remains the same, it means that the amount of milk will be reduced and the coffee concentration will be very high. For most people, this coffee concentration is unacceptable. And if the milk goes up with the coffee, it's a latte / Australian white. Summing up the above two points, we can see why piccolo rarely appears alone on the menu of domestic cafes.

Although piccolo is difficult to appear alone, it can be "combined". In recent years, the popular "Coffee 101" Combo is a form of coffee produced by dividing espresso into different combinations. And the small latte made here is actually piccolo. Therefore, many people may not have deliberately ordered Piccolo, but in fact, they have already enjoyed Piccolo, a mini latte, without knowing it. (finally: Piccolo is not produced in Qianjie stores! And there is no combo! )

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