How to make piccolo latte
What is piccolo late?
Piccolo latte is a Sydney originated drink which is made by using grounded coffee beans. The water of temperatures ranging between 195-205 degrees is added using a coffee machine, thus creating an espresso. Then steamed milk, which is texturized, forming froth is added to it.
What are the other names of piccolo late?
There are different names of this drink; the Spaniards refer to it as Cataldo Melbournians refer to it as low tide latte.
Steps of preparing piccolo latte
Preliminarily harmonize ingredients, which include Espresso and fresh milk. The quantity of espresso must be half the quantity of fresh milk.
Procedure 1
For piccolo latte, you shall start by getting freshly roasted coffee, which for best result, their current date prior to roasting must not exceed three weeks but within four days to three weeks. This owes to the fact that the longer the coffee beans stay after roasting, the longer they loose their original flavor, and when used, the resultant product will have no flavor.
Procedure 2
Make an espresso using the fine coffee beans selected. Ground the seeds and collect them in a glass, ensure the coffee beans clump together during this process, which shall ascertain that you are the right path. Use the coffee machine to water the grounded coffee with temperatures of 200 degrees. Ensure the quality of water used is high to get rid of sediments, which will alter the resultant piccolo latte.
Procedure 3
Soon after steaming the milk, mix the two as the high temperatures perfect mixing. Pour the steamed milk into the glass containing the espresso keenly and slowly as well as letting the jug rest inside the glass and not too deep or above as this shall prevent the froth from slipping of the jug, Doing this shall make the froth settle on top of the espresso.
This drink is best served when hot this ensures that the real flavor is not lost.