A Word About Italian Coffee

As in most mornings around the world, the day begins with Coffee so let’s start there…properly-done espresso, from good-quality beans, does not have that burned, bitter taste that you get from Starbucks.  At the best Italian bars, making an espresso is down to a science. For one thing, because Italians invented coffee culture. No, they weren’t the first to harvest—or brew—the beans. But they were the first in Europe to open a coffee house (Venice, 1629), to invent the espresso machine (Turin, 1884) and to come up with the macchinetta (the stovetop percolator first produced by Bialetti, still the leading creator of the moka, in 1933).

Finally, Italian coffee is really, really good. At least when it’s done the traditional way and done right. Here’s how it’s supposed to be: using dark beans that have little oil to them, compared to other kinds. Then roasting the beans just right. Grinding them only right before the coffee is brewed. And then brewing it for a specific amount of time to mathematical precision with an espresso machine. The result: a perfectly brewed cup that is rich and full-bodied that never tastes burned or overly bitter. That’s a proper coffee in Italy (or anywhere, for that matter).

What we would call cafes, Italians call bars. Italians will usually have coffee four or five times a day—but they’ll pop into a bar and drink it standing up at the counter. It’s a 30-second process, but if you want to linger for a while, many have tables with Italian Newspapers.   Rule of thumb in Italy: If you walk into a bar and someone asks you if you want to sit like they’re going to serve you, then know you’ll be charged a higher price. If no one asks you if you want to sit, and there are empty tables with people casually sitting here and there with their papers, then you’re probably fine to pay for your coffee, get it at the counter, and bring it to sit down.

At traditional bars, you pay in advance: 1st go to the cash register, say what you want (including any extras, like a cornetto), and pay there with Cash only. Larger more touristy bars, you will need to take your receipt to the counter and hand it to the barista, who will whip it up for you on the spot.  Note that a caffè is usually around €1.

Below are the ways to order coffee in Italy:

Caffè: This literally means “coffee.” But in Tuscany it means an espresso: a single shot of coffee, no water or milk added.

Caffè Americano: It’s rare to find American-style filter coffee here.  Instead, the closest most cafés can get, and what they call an “Americano,” is an espresso with hot water added.

Caffè lungo: A “long” coffee, i.e. a coffee with more water. It’s different than an Americano, because the difference actually happens at the espresso machine: While the espresso is being pulled, the process is slowed down, so there’s twice as much water involved.

Caffè macchiato: A “spotted” coffee—meaning spotted with a splash of milk.  The barista might ask, “Latte caldo o freddo?”, asking whether you want the milk hot or cold.

Cappuccino: Caffe made with milk that has been frothed up

Latte macchiato: “Spotted” milk—in this case, milk “spotted” with coffee.

Caffè corretto: This is a fun one! It’s a “corrected” coffee, meaning with alcohol.