Coffee Galore
In Italy, coffee is serious business.
The art of preparing, serving and savouring the delicious pick-me-up is one of the most solid foundations of an Italian’s day. It’s a comforting and reinvigorating ritual that is repeated at different moments throughout the day. A morning cappuccino, followed by a macchiato with biscotti after lunch, a quick espresso in the afternoon, and an affogato or granita after dinner on a warm summer’s day. In Italy, coffee is a gift to be enjoyed from morning to night.
Tradition and Expertise
Italy introduced coffee to the rest of Europe. It’s also the birthplace of the first ever steam espresso machine and the celebrissime Bialetti moka pot coffee maker. There are four key elements to making a great coffee: the blend, the grind, the machine and the barista. When the four are masterfully united, you know you’re about to taste magic … After all, coffee has become an indispensable way of keeping our engines ticking over through the day!
Caffè 101
It’s said there is a variation of coffee for every personality. It’s a versatile beverage that can be adapted depending on what you’re in the mood for—a caffè romano with a slice of lemon, a caffè corretto with a shot of liquor, or a caffè padovano with mint cream… every region of Italy (and the world!) has its own variations that you probably haven’t encountered. But if you’re going to pass Caffè 101, we had better start with the basics!
The basis of all variations is the espresso or ristretto. From there, we have the lungo or long espresso, this is made by lengthening the pull of the espresso, diluting it. Add hot water after pulling, and you get an americano, which is the closest Italian coffee to our North American filter coffee. What about milk? Add a touch of frothy milk to an espresso and you’ve got a macchiato; the one-part coffee, one-part hot milk, and one-part foam combination results in a perfect cappuccino; and half coffee, half hot milk with a touch of foam (optional) creates a latte.
Five Tips for Five Star Italian Coffee
Whether you’re planning a trip to Italy or simply want to master Italian coffee at home, here are five tips to help you get the most out of your coffee and order like an Italian.
1. No cappuccino after 11 a.m.
In Italy, cappuccino is usually reserved for morning coffee breaks. If you order one after 11 a.m., you might notice your barista frowning… It’s because in Italy, the frothy cappuccino is a key component of breakfast, rather than something that should be enjoyed throughout the rest of the day. And it matters what you put on the top, too: Italians will use cocoa, but cinnamon is a no-no!
2. Caffè, period.
If you order a caffè in Italy or in an authentic Italian café here, you will be served an espresso. In the Italian tradition, caffè and espresso are synonyms. If you want a long drink or a milky coffee, you need to ask for it.
3. Some coffee with your milk?
Lattes are very trendy on this side of the Atlantic, and they exist in Italy, too. However, if you’re ordering one over the pond, you’ll need to adjust your vocabulary. In Italian, latte means milk—just milk, nothing else. You need to order a caffè latte; otherwise you’ll end up with a glass of cold milk!
4. No laptops, no ventis, no takeout
It’s no secret that Italy is a dolce vita paradise. Yet when it comes to coffee, people don’t hang around! Coffee is usually drunk quickly, standing at the bar. No laptops, no ventis, no takeout cups … coffee is a quick pick-me-up before carrying on with your day. In case you still need persuading to act like a local, it’s worth nothing that in Italy you’ll often pay a higher price for enjoying your coffee al tavolo (at a table) than al banco (at the bar).
5. Don’t panic!
If you’re worried about the amount of caffeine in espresso due to its concentrated form, don’t be! Although espresso does contain more caffeine per volume than filter coffee, it’s a smaller serving. That way you can stretch out your caffeine intake throughout the day and enjoy several coffees.
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