Why Coffee Cups Matter: Rethinking Large vs Small in Specialty Cafés

 When we order coffee in cafés, it’s common to see certain drinks on the menu offered in “large” and “small” sizes (and let’s not bring up that brand that contradicts itself). But in reality, most espresso-based drinks already come with a naturally fixed serving size by design. Those so-called size options are often nothing more than a blunt, convenience-driven modification for consumption scenarios. I’ve long felt that cafés perhaps shouldn’t think in terms of “large” or “small” at all, but rather in terms of purpose-specific coffee cups. Today, I want to talk about where this idea comes from.

This isn’t the first time I’ve thought seriously about this topic. Early last year, when a certain brand launched an 8-ounce cortado, it sparked plenty of discussion within the industry. In the world of specialty coffee, the idea of using a purpose-designed cup for each drink reflects a deep respect for coffee culture and the consumer experience. It shifts thinking away from the purely practical logic of “big vs. small” and toward a coordinated design that balances ritual, function, and flavor. That alone makes it something worth serious consideration—and practice—within the industry.

We all know that every classic coffee drink carries an implicit functional logic in its cup design. As the specialty coffee world becomes more refined, we’re seeing more niche, highly specific products emerge to meet the needs of segmented markets. Take the cortado as a simple example. Traditionally, a cortado is served in a cup of around 130 milliliters. This volume precisely matches an espresso-to-milk ratio of roughly 1:1 to 1:2, ensuring that each sip delivers both the richness of espresso and the smoothness of milk. The drink isn’t diluted by excess volume, nor does it lose heat too quickly due to overly thick cup walls. To achieve this balance, a dedicated cortado cup is essential—it best represents the drink as intended. After all, the cup itself is one of the factors that influences flavor and presentation.

If you serve a cortado in a large cup, the extra milk or water disrupts that precise ratio. What you end up with—like an 8-ounce “cortado”—is essentially a latte, and the original design intent of the drink becomes completely blurred. A purpose-specific cup also acts as a kind of “silent language.” When I order a cortado in cafés abroad, one of my main reasons is to evaluate the shop’s level of professionalism through how the drink is presented: the cup, the integration of espresso and milk, and the resulting flavor. When the right cup is used, it often signals to me that the café truly knows what it’s doing—grounded in coffee tradition and attentive to the overall quality of the experience.

At the same time, serving coffee in dedicated cup designs guides customers toward the most appropriate way to enjoy each drink. Coffee is a multisensory experience, engaging sight (presentation), touch (how the cup feels in the hand and its temperature), smell (how aromas are concentrated), and taste (how temperature and texture evolve). The thickness of the rim affects how the liquid meets the lips; the shape of the cup influences aroma release and the stability of milk foam. Material matters too—ceramic retains heat better, while glass highlights visual layers. That’s why many cafés choose glass cups for cortados: to let customers see the beautiful interaction between milk and coffee. In fact, cortado in Spanish literally means “cut,” referring to this very interplay.

Some might argue that using purpose-specific cups for every drink would require owning an overwhelming number of different cups. For small cafés, storing and managing a dozen or more specialized cups can indeed be a significant cost and logistical burden. But this can be approached selectively or in stages. Start with the core classics—espresso, cappuccino, cortado—drinks where cup volume truly matters. Many independent cafés already think deeply about this. You can feel the care they put into matching drink volumes with the right cups. These choices go far beyond whether a cup simply looks good; they reflect careful consideration. This is a sign of specialty coffee culture maturing and becoming more refined.

One drink, one cup—much like using the proper glass for a specific wine. It’s an extension of flavor and a vessel of culture. It represents not just serving a coffee beverage, but presenting a complete coffee work. When I drink a cortado, what I taste isn’t only the precise balance of espresso and milk, but also the sense of ritual and intention behind it. And isn’t that exactly where the true appeal of professional coffee lies?

Why −86°C Ice Cup Dirty Coffee Is the Hottest Specialty Coffee Trend Right Now

 The first time I tried a Dirty coffee served in an ultra-low-temperature ice cup was back in 2023, at UNCLE SHU Coffee in Binjiang, Hangzhou. It was my first real encounter with that striking “hot-meets-cold” contrast, and the experience left a strong impression.

Dirty coffee is something most coffee lovers in China are already familiar with. It’s fairly common in cafés across Asia, yet you’ll rarely find it in Europe or the U.S. At its core, a Dirty is simple: ice-cold milk topped with hot espresso. This collision of temperatures creates a dramatic, almost theatrical drinking experience that many people love.

In recent years, however, a new trend has taken things to the extreme—using ice cups chilled to −86°C to make Dirty coffee. Compared with a traditional Dirty, which usually uses milk and a cup chilled to around 4°C, a −86°C ice cup paired with espresso at roughly 65–70°C creates a temperature difference of more than 150°C. This extreme contrast delivers a sharper, more intense sensory experience and a longer-lasting cold sensation that ordinary Dirty coffees simply can’t achieve.

One unique result of this method is the formation of a thin layer of “milk frost.” When cold milk is poured into an ultra-frozen cup, a delicate layer of frozen milk instantly forms along the inner wall of the cup. Visually, you’ll often see white vapor rising from the glass, which adds a strong sense of drama. In terms of texture, it introduces an extra layer of enjoyment—you can even scoop up this milk frost with a spoon after finishing the coffee.

The −86°C cup also functions as a powerful “cold reservoir.” Even in the peak of summer, it can keep a Dirty coffee cold for a remarkably long time, significantly slowing down the warming of both the milk and the espresso. Every sip stays refreshingly cold. From a presentation standpoint, this method is also a win. Many customers are quite obsessed with the layered look of a Dirty coffee, and the extremely cold cup helps preserve that separation. The cold cup walls lock in the espresso’s crema and slow the mixing of coffee and milk, allowing the layers to remain visible for much longer.

There’s also a clear marketing angle to all of this. Cafés often highlight the number “−86°C” very prominently. It sounds extreme, memorable, and instantly sparks curiosity. Seeing such a number alone is enough to make people want to try it. Many customers even film the entire process—from baristas wearing gloves and using tongs to retrieve the cup, to explanations of how to drink it quickly. This ritualized presentation not only enhances the sense of occasion, but also strongly encourages social sharing.

That said, I couldn’t help but wonder: why −86°C specifically? What would happen at other temperatures?

After looking into it, the differences become clearer. A standard frozen cup is usually kept at around −18°C, the typical temperature of a home freezer. This is already a common and effective method for Dirty coffee—it increases the temperature contrast, extends the cold sensation, and helps maintain layering. A chilled cup, stored in a refrigerator at about 4°C, can also be used. In this case, the cup temperature matches that of the cold milk, creating clear layers and a noticeable hot-cold contrast, but the cooling effect is short-lived. After about five minutes, the drink begins to approach room temperature. Finally, there’s the room-temperature cup option. While not ideal, it’s still workable—especially at home when you’re just making a casual daily cup. The layering can still look decent, but the hot-cold contrast is much weaker, and the milk warms up very quickly. If you don’t drink it fast, the flavors blend too much and the experience suffers.

Interestingly, many professional baristas point out that −86°C isn’t a strict or precise requirement. Rather, it represents the lowest stable temperature that commercial deep freezers can reliably reach. In real-world café operations, frequent opening and closing of the freezer means the cup temperature often fluctuates between −60°C and −86°C. As long as the cup is cold enough to create milk frost and provide extreme cooling, the core experience remains intact.

For those who haven’t tried this style of Dirty yet, there’s one concern worth addressing: it won’t freeze or damage your mouth. Once the hot espresso and cold milk are poured in, the liquid temperature is actually well above 0°C. What you’re really experiencing isn’t danger—it’s contrast, precision, and a carefully crafted sensory spectacle.

Silky, Rich, and Small: Learn the Art of the Piccolo Latte

 When people mention a latte, most imagine a large, comforting cup filled with warm, milky coffee. But the Piccolo Latte takes the opposite approach—packing concentrated espresso flavor and creamy milk into just 100 ml. It has become a “one sip and you’re hooked” favorite among coffee lovers.

1. What Is a Piccolo Latte? A Small Cup With a Big Story

The name comes from Italian: “Piccolo” means small, and “Latte” means milk. “Piccolo” also translates to short flute in English, which is how it earned its charming Chinese name, “short flute latte.”

A Piccolo Latte is basically a “mini, concentrated version of a latte.”
The classic recipe uses 15–20 ml of espresso mixed with four times the amount of milk. Today, it's commonly served in a 100 ml glass. Despite its small volume, the flavor is more concentrated. Compared to the usual 300–400 ml latte (espresso-to-milk ratio of 1:6 to 1:8), the Piccolo has a much higher coffee concentration, delivering a richer taste that balances the intensity of espresso with the softness of steamed milk.

2. Make It at Home! Complete Piccolo Latte Tutorial (With Ratios & Parameters)

A Piccolo Latte is easy to make—the key is maintaining the 1:4 espresso-to-milk ratio. Even beginners can get it right on the first try.

Using the Sunflower Warm Sunshine Blend from Qianjie Coffee as an example, here’s the step-by-step process:

Ingredients

• Coffee Beans: Sunflower Warm Sunshine Blend
  (Honduras Sherry Barrel + Ethiopia Yirgacheffe Red Cherry Project, 6:4 ratio; flavor notes include vanilla, cream, fermented wine aroma, chocolate)

• Equipment: espresso machine, milk frother, scale, espresso glass (classic 100 ml; I used a 150 ml cup for this demo)

• Other: fresh whole milk (smoother texture; ideal for microfoam)

Core Parameters (adjusted for a 150 ml cup)

• Espresso: 18 g coffee → 30 g espresso → 27 seconds extraction
  (Watch the flow—steady and even is best; avoid over-extraction that leads to bitterness)

• Milk: 120 g fresh milk (1:4 ratio, same as the traditional Piccolo standard)

• Milk Temperature: 60–65°C, with silky, thin microfoam
  (Too much foam will overwhelm the coffee)

How to Make It

1. Grind & Tamp:
   Grind the beans to a medium-fine size (slightly finer than pour-over, close to table salt). Fill the portafilter and tamp evenly to avoid channeling.

2. Pull the Espresso:
   Extract 30 g of espresso. It should appear deep amber with a rich crema—this crema locks in aroma.

3. Steam the Milk:
   Heat milk to 60–65°C and create fine microfoam. Let it sit for 10 seconds so the milk and foam blend well.

4. Combine (Latte Art Optional):
   Pour espresso into the cup, then gently add milk from the center. You can attempt simple latte art, but the priority is even mixing.

   

3. What Does a Piccolo Latte Taste Like? Rich, Silky, and Layered

The magic of a Piccolo Latte lies in its balance: rich but not bitter, smooth but not diluted.

• Coffee-forward flavor:
  With the 1:4 ratio, the espresso’s character stays clear and vibrant. With the Sunflower blend, you get deep chocolate notes, vanilla sweetness, a creamy mouthfeel, and hints of fermented wine aroma.

• Smooth and silky texture:
  Milk softens the acidity and bitterness without overpowering. The microfoam is lighter than a cappuccino but fuller than a flat white—like a creamy milkshake with a lingering sweet finish.

• Perfect for any moment:
  Small in size, it satisfies caffeine cravings without heaviness. Great for breakfast, afternoon pick-me-ups, or tasting new coffee beans with a touch of milk.

Piccolo Latte vs. Flat White vs. Regular Latte — Don’t Mix Them Up!

Piccolo Latte:

• 100 ml

• Coffee:milk = 1:4

• Most intense coffee flavor, thinnest milk foam

Flat White:

• 150–200 ml

• Coffee:milk = 1:5–1:6

• Lighter taste, slightly thicker foam

Regular Latte:

• 300–400 ml

• Coffee:milk = 1:6–1:8

• Milk-dominant, mild coffee flavor

If you love bold coffee flavor but still want creamy milk—the Piccolo Latte is absolutely worth trying.

The Perfect Milk Temperature for a Hot Latte: Why 55–65°C Makes All the Difference

 Among all espresso-based drinks, if someone asks which one contains the most milk, most of us would instantly answer: the latte. And lattes come in two main forms—iced (or cold) lattes and hot lattes. Even though the recipe is technically the same, the methods differ to bring out the best flavor in each version, which leads to many detailed variations in preparation.

For iced lattes, the ratio between espresso and milk directly determines the overall strength of the drink. But when it comes to hot lattes, flavor isn’t only affected by ratios—milk temperature also plays a crucial role.

What Temperature Should the Milk Be for a Hot Latte?

The end point of steaming milk is mainly based on whether the temperature is high enough. Generally, in a specialty coffee shop, milk for a hot latte is steamed to around 55–65°C (or at least kept under 70°C). Many people may wonder: why this specific range?

Next, we’ll walk through two sets of experiments to understand the reasons behind it.

First, prepare four portions of milk and heat them separately to 45°C, 55°C, 65°C, and 75°C, then taste each one individually and take notes:

• 45°C: Very weak aroma, slight sweetness, but a bit of a raw dairy taste

• 55°C: Noticeable milk aroma, smooth mouthfeel, moderate temperature, sweetness stands out

• 65°C: Stronger aroma, quite hot to drink, still smooth, sweetness remains clear

• 75°C: Aroma is fine, but texture becomes less smooth, too hot on the palate, sweetness drops

  

From this comparison, we can see that when tasting warm milk alone, 55–65°C offers a much better flavor experience than either 45°C or 75°C. But the real question is: for a delicious latte, what is the ideal milk temperature?

Next, I used the same coffee beans and the same parameters to extract two shots of espresso, then prepared three batches of milk steamed to 50°C, 60°C, and 70°C. Each was textured into a moderately thick layer of microfoam and then poured into three separate hot lattes for tasting.

Choosing Beans and Milk for a Hot Latte

Since we’re evaluating the flavor of espresso combined with steamed milk, bean and milk selection is especially important.

For hot lattes, I recommend using medium to dark roast beans. These coffees release more oils during extraction, which helps with latte art and enhances the rich aroma that pairs perfectly with milk. Here, I used my classic espresso blend, which carries notes of chocolate, almond, caramel, and cookies.

As for milk, there are plenty of options on the market. Just pick one that won’t be overwhelmed by the coffee flavor and fits your personal preference.

Brewing parameters:

• Beans: Classic espresso blend

• Grind size: Galileo Q18

• Dose: 20g

• Extraction time: 30 seconds

• Yield: 40g

How Different Temperatures Affect Latte Flavor

50°C Latte

Warm and pleasant on entry, with noticeable espresso oils and decent sweetness. The mouthfeel is smooth, but the microfoam lacks refinement—it begins to collapse within minutes, causing the latte art pattern to blur. This happens because there wasn’t enough time for the larger bubbles to break down into a silky texture. Also, since it’s winter, the drink cools rapidly within ten minutes.

60°C Latte

Compared with the previous cup, this one is spot-on. The temperature feels warm without being too hot. At this range, lactose is activated most effectively, boosting sweetness and creating excellent balance with the espresso. There is enough time to texture the milk into fine microfoam, giving the latte both a smooth mouthfeel and high integration.

70°C Latte

This is, unsurprisingly, the hottest of the three. When tasting it, I could barely perceive any coffee aroma or sweetness. It tasted thin and even slightly astringent. Because the milk was overheated, much of the lactose and protein had already broken down, resulting in irreversible damage. The foam and liquid separate easily, reducing integration and making the coffee taste more bitter. Even after cooling to a drinkable temperature, the flavor remains thin and considerably less sweet.

Final Conclusion

Milk below 50°C doesn’t provide enough time to create stable microfoam, causing rapid collapse. Milk above 70°C damages lactose and proteins, reduces perceived sweetness, and creates a harsher, less integrated drink.

Therefore, if you want a latte with rich body, ideal drinking temperature, and silky microfoam, steaming the milk to around 55–65°C is the most reliable and delicious range.

Creative Ways to Drink Espresso: Sugar, Dairy, and Unique Flavor Combinations You Must Try

 Many people think of espresso simply as the base of popular drinks like lattes, Americanos, flat whites, or cappuccinos. Because espresso is so concentrated, a lot of people aren’t used to drinking it straight and prefer to dilute it with various add-ins.

But that doesn’t mean espresso isn’t meant to be enjoyed on its own! As I’ve shared many times, plenty of coffee lovers overseas prefer espresso specifically for its intensity—the bold flavor and the long-lasting finish after each sip. Yet even among those who drink espresso daily, many still can't handle it straight because not everyone enjoys such a strong bitterness. And that's exactly why so many creative espresso drinks exist.

Unlike well-known espresso-based drinks like lattes or Americanos, these variations aim to keep the espresso's concentration as intact as possible. By adding small amounts of flavoring ingredients, they help balance the bitterness without taking away the boldness. This lets you enjoy the full strength of espresso without the harsh, unpleasant edge.

Today I’ll share several fun ways to drink espresso. In all of the examples below, I’m using the same beans and the same recipe—my classic Italian blend, extracted with 20g in, 30 seconds, 40ml out, with flavors of chocolate, nuts, cream, and cookie notes.

1. Adding Sugar to Espresso

When it comes to balancing bitterness, the first thing most people think of is sugar. Sweetness can neutralize or even overpower bitterness, which is why many people sweeten their espresso to make it more approachable.

But did you know there are many types of sugar? Each has its own characteristics and can change the espresso’s flavor profile in different ways.

White sugar is the most common. After multiple rounds of refining, it becomes pure and clean but also very straightforward—just sweetness. If all you want is to reduce bitterness, 5g of white sugar will easily do the job.

If you want more complexity, try brown sugar instead. Because it’s less refined, it contains more flavorful compounds, giving the espresso a richer, more layered taste. With just 5g, the change is immediately noticeable—unique and delicious.

Cuban Espresso (Café Cubano)

In Cuba, people use raw sugar to make a special version of espresso. As I’ve shared before, the method is unique:

1. Split the espresso into two portions.

2. Mix one portion with 10g of raw sugar and stir until it turns thick and creamy.

3. Pour the remaining espresso on top.

   

The result is a distinctive espresso with no bitterness, a caramel-like aroma, and a fuller, richer body.

2. Adding Dairy Products

Besides sugar, dairy is another common way to soften bitterness. Milk, cream, and condensed milk all pair beautifully with espresso, and many regional specialty drinks are based on these combinations.

Con Panna

Con Panna is simply espresso topped with whipped cream. The cream smooths out the bitterness and adds a velvety texture. As I always say, don’t stir it—just sip directly. Each sip has a different ratio of cream to coffee, creating a layered flavor experience.

Macchiato

A macchiato is espresso with just a splash of milk and a little foam on top. The small amount of milk slightly softens the bitterness without overpowering the espresso, making it smoother while preserving its structure.

Café Bombón

In Spain, there’s a famous condensed-milk espresso called Café Bombón, made with a 1:1 ratio of condensed milk to espresso.
So if your espresso is 40ml, you’d add 40ml of condensed milk.

This creates an extremely sweet, candy-like drink—hence the name. But honestly, that’s a lot of condensed milk. Even most sweet-toothed drinkers may find it overwhelming.

So I recommend adjusting the ratio. For example, I use 40ml espresso + 30ml condensed milk. This creates a rich, creamy drink with balanced sweetness.

3. Adding Other Flavorings

Aside from sugar and dairy, people add all kinds of other flavorings to espresso—such as lemon for acidity or salt for a savory touch.

Roman Espresso

Despite the name, this drink didn’t actually originate in Rome (according to most accounts). Roman Espresso uses lemon to cut the bitterness and sugar to balance the lemon’s acidity. The result is a bright, sweet-tart espresso.

You can either drop a lemon slice into the espresso or simply squeeze in some fresh juice. I prefer the latter:
Add 4ml lemon juice and 10g white sugar to 40ml of espresso, mix well, and you’ll have a refreshing Roman Espresso.

Note: This ratio works best for my medium-dark roast blend. If you're using a lighter or darker roast, adjust the lemon and sugar accordingly.

Salted Espresso

Yes, salt works too! A small pinch of salt can reduce bitterness and enhance smoothness. It’s surprisingly effective—but be careful:

A little salt helps.
Too much salt ruins the espresso instantly.

Long Black vs. Americano: The Subtle Difference Every Coffee Lover Should Know

 At first glance, a long black might look just like an Americano. Both are made with espresso and hot water — so aren’t they basically the same thing? Not quite. Once you dig a little deeper, you’ll discover that the difference lies in the details — and it makes a world of difference in flavor.

Where the Long Black Comes From

The long black originated in Australia and New Zealand. Traditionally, it’s made by pouring a shot of espresso or ristretto over about 100–120 ml of hot water. That might sound like a small variation, but it’s exactly what separates it from an Americano.

An Americano is made by adding hot water to espresso, while a long black does it the other way around — espresso onto hot water. This simple reversal helps preserve more of the espresso’s crema, giving the drink a richer body and deeper aroma. The long black also uses less water than the Americano, resulting in a more concentrated flavor and a more intense espresso character.

How It Tastes

Despite its strength, the long black isn’t meant to be “extra strong coffee.” Rather, it’s a more balanced way to enjoy espresso without diluting it too much. The added water opens up the flavors and highlights the unique notes of the beans and roast.

As the name suggests, it’s usually served black — no milk needed. The result is a clean, aromatic cup that showcases the essence of espresso. In Indonesia’s West Java, for example, a similar drink is simply called kopi hitam (black coffee).

For most people, describing the difference comes down to this: the long black tastes fuller, smells stronger, and has a more velvety crema on top compared to an Americano.

A Few Brewing Tips

Making a long black is simple, but precision matters. If the water is too hot, it can scorch the espresso and ruin the flavor. Ideally, the water should be around 70°C (158°F). This keeps the drink’s sweetness intact and helps maintain that beautiful golden crema on top. Too hot, and the foam will quickly disappear, leaving the coffee tasting harsh.

The Final Sip

The long black might look like an Americano, but its unique preparation gives it a character all its own. It’s perfect for coffee lovers who prefer their brew bold yet refined — or anyone curious to explore a slightly different take on black coffee.

It’s easy to make, so why not try it yourself? You might be surprised by how much difference that simple switch — pouring espresso onto water — really makes.