Italian Coffee Culture
Italy is known for its rich coffee culture and Italians take their coffee very seriously. For us Italians, coffee is not just a drink but an integral part of our local culture, an essential part of the Italian way of life, a ritual that is savored and enjoyed. The “rite of traditional Italian espresso coffee” was entered on the UNESCO’s list of Intangible Cultural Heritage of Humanity in 2022. What makes Italian coffee culture so unique? Let’s dive in and discover the secrets behind this cherished tradition.
The average Italian consumes about four cups of espresso a day and to survive against what seems like endless competition, a coffee bar must respect the “five M’s”: “miscela” (coffee bean blend), “macinino” (coffee bean grinder), “macchina” (espresso machine), “manutenzione” (machine maintenance), and “mano” (the skill of the barista).
500 years of coffee in Italy
The history of traditional Italian coffee dates back to the 16th century, its roots intertwined with the emergence of coffee houses in the Middle East during the Ottoman Empire. Coffee in Italy was introduced by Venetian botanist and physician, Prospero Alpini, who had encountered it during his expeditions to Egypt. The coffeehouses in Italy quickly became popular, acting as hubs for intellectuals and artists.
In 1884, the first steam-driven machine for making coffee was patented by Angelo Moriondo, revolutionizing the way coffee was prepared and consumed. In 1901, Italy’s coffee culture was revolutionized when Milanese inventor Luigi Bezzera introduced the first “espresso” machine (a design later refined by Desiderio Pavoni) that forced pressurized steam through coffee grinds to produce individual servings of coffee. This process turned out a thicker, more concentrated beverage than traditional “Turkish-style” coffee and took just seconds to make, kicking off the ritual of the “pausa caffè” (coffee break) that still exists today.
There are a few things that make Italian coffee so special:
- Italians only use the highest-quality beans roasted longer than most other countries. This results in a darker roast that has a more robust flavor.
- Robusta coffee, specifically known for its bold flavor and high caffeine content, significantly shapes Italy’s unique coffee culture. This coffee variety, often balanced with the more acidic Arabica, forms the backbone of Italy’s iconic espresso blends.
- The coffee is freshly ground and brewed using a traditional espresso machine which results in a rich and flavourful coffee.
The brewing methods used in Italy are what make the coffee so unique. Italians have perfected the art of not only making espresso but also creating other variations of coffee.
Popular Ways Italians Drink Coffee
For Italians, the only true coffee is espresso (not expresso), so you don’t need to specify that you want an espresso when you order at a coffee bar. Simply asking for “un caffè, per favore” will get you a steaming toy-sized shot.
There are a number of coffee variations that you will hear (and that you can order yourself) and here is just a sampling:
Caffè ristretto: Ristretto is a type of espresso that is made by using less water than usual. It is a strong and intense coffee variety that is enjoyed by coffee lovers who prefer a bold flavor.
Caffè lungo: Lungo is a type of espresso that is made by using more water than usual. It is a milder coffee variety that is enjoyed by coffee lovers who prefer a less intense flavor.
Caffè doppio: a double shot of espresso.
Caffè corretto: espresso served with a splash of spirits like grappa or sambuca; generally served after a meal.
Caffè liscio: Liscio is a type of coffee that is served black, without any milk or sugar. It is a popular Italian coffee variety that is enjoyed by coffee purists who prefer the taste of coffee without any additives. Italian coffee is usually enjoyed with milk, sugar, cream, or foam. However, some coffee varieties, such as lungo and liscio, are enjoyed black, without any additives.
Caffè macchiato: A shot of espresso “stained” with milk, a simple yet elegant choice for a mid-morning break.
Caffè Americano: In Italy, a caffè Americano is an espresso diluted with hot water. Did you know that an American style coffee has more caffeine in it than a shot of espresso?
Cappuccino: Cappuccino is another popular Italian coffee variety that is made by combining espresso with hot milk and foam. It is usually served in a larger cup and is enjoyed as a breakfast drink or a mid-morning snack.
Macchiatone: A little more than a caffè macchiato, but less than a cappuccino”, born in Veneto between the 80s and 90s. It is probably one of the least known, at least in much of Italy. It can be defined as a short cappuccino or a Caffè Macchiato with a lot of milk, an espresso served in a cappuccino cup with the addition of a large quantity of milk cream that contains the same amount of coffee as a macchiato, but with much more frothed milk, although less of a cappuccino.
Latte Macchiato: A latte macchiato is essentially the mirror image of a caffè macchiato: a glass of milk with a dash of coffee.
Caffè latte: like a “latte macchiato” with less milk and more espresso.
Cold coffees
- Caffè Shakerato: A chilled and shaken espresso served in a cocktail glass is the ultimate summer refresher.
- Caffè Freddo: An espresso served iced or cold, typically served in a glass. If you order a ‘caffè freddo alla vaniglia’, you can add vanilla syrup or vanilla liquor to the mix.
- Granita di Caffè: An espresso-flavored icy slush, typically with added sugar, almost like a coffee snow cone.
The Art of Drinking Coffee in Italy Like a Local
Espresso isn’t just a drink; it’s an experience. Typically enjoyed standing at the bar, it’s a quick moment of indulgence and connection, a brief pause in a busy day. For Italians, espresso punctuates the day. It’s the morning wake-up call, the mid-afternoon pick-me-up, and the perfect ending to a meal.
Tips on drinking coffee in Italy
- One of the biggest misconceptions about Italian espresso is that it’s packed with more caffeine than American coffee. While espresso has a strong, concentrated flavor, a standard shot typically contains about 60-80 mg of caffeine. In contrast, an average cup of American drip coffee can hold anywhere from 95-200 mg of caffeine, depending on the brewing method and serving size.
- The idea of the “bottomless cup” does not exist in Italy.
- It may surprise you that coffee should NOT be served piping hot. Such a high temperature gives a burnt taste to the coffee, that no barista wants to serve. True Italian coffee is served warm, but not hot – meaning your best option is to drink up fast before the cold sets in.
- In many cafes you’ll be expected to first pay at the till, then bring your receipt to the person behind the bar and order from them. Watch to see what others are doing, or if the cafe’s quiet, ask a staff member (with hand gestures if necessary) where you should go.
- Milk coffees like a cappuccino or caffè latte are strictly breakfast drinks to go along with your cornetto or brioche. It’s a firmly held belief amongst most Italians that drinking a cappuccino after you’ve had an actual meal will ruin your ability to properly digest it.
- Cash is expected when ordering coffee in Italy. Some bars accept credit cards for larger transactions, but it’s unlikely that they’ll accept it for a couple of Euro worth of coffee. Much better to have small bills/coins on hand to pay for it!
- Stand at the bar: drinking coffee at the bar isn’t just practical, it’s cultural. It’s where you engage with locals and feel the pulse of daily life.
- In Italy coffee is considered a basic human need that everyone should have access to, so there is a tradition called the caffè sospeso in Naples.
- Don’t specify the size of your coffee. You’re not ordering a small, medium, or large caffè: you’re ordering a caffè, and it will come in a designated caffè cup. The size of your coffee in Italy is generally dictated by the kind of coffee you order, not the amount you would like.
- While in the past takeaway coffee was almost unheard of, these days it’s a well-established concept, and bars in even small towns and villages will more likely than not stock takeaway cups.
- Keep in mind that in many cases, the anglicised versions of Italian drink names are simply adjectives in Italian and don’t mean much by themselves. Caffè latte is milk coffee; remove the caffè and you are just asking for milk, which is what you’ll get.
Bar vs. table service: Most Italian coffee bars offer both “servizio al banco” (bar service) and “servizio al tavolo” (table service).
- Bar service: pay for your coffee drink in advance at the cash register (often located at the end of the bar or near the door) and take your receipt to the bar to show the barista when you order. Consume your espresso or other drink quickly to free up space at the bar, especially at busy times of the day.
- Table service: take a seat at an indoor or outdoor table and wait for the server to take your order. Linger over your espresso as long as you’d like and pay the server (or at the cash register) when you are ready to leave. Table service prices are higher than bar service; the surcharge can be very expensive at landmark cafés in tourist hotspots like Venice. Always check before you sit down!
Regional variants
As with everything in Italy, each region has its own way of doing things. Here are a few variations on Italian coffee you can find in some regions.
Marocchino (Milan, Lombardia):In Milan you can impress the locals by asking for a marocchino, a sort of upside-down cappuccino, served in a small glass which is first sprinkled with cocoa powder, then hit with a blob of frothed milk, then spiked with a shot of espresso.
Bicerin (Piedmont): a layered drink of hot espresso and drinking chocolate topped with heavy cream, dating back to the 18th century, from the Piedmont capital of Turin. Bicerin in Piemontese means ‘small glass’, which is what the drink is served in. Caffè al Bicerin, a historic coffee shop has been making them since 1763!
Espressino (Puglia): a drink that is equal parts of espresso and milk, with some cocoa powder or Nutella on the bottom of the cup and a dusting of cocoa on top of the drink. Not dissimilar to a marocchino.
Caffè padovano (Padua, Veneto): cream, milk and mint syrup are whipped together and poured over hot espresso in a cappuccino cup, then sprinkled with cocoa powder, in this Padua classic.
Caffè alla valdostana (Val d’Aosta): coffee, sugar, orange and lemon peel, cloves, cinnamon, grappa and Genepì, a local juniper-based liqueur, are mixed in a walnut or oak wood lidded ‘friendship bowl’ with multiple spouts; the bowl is passed around the table clockwise and everyone takes a sip.
The Most Famous Cafés in Italy
Most Italians are loyal to their neighborhood coffee bar, no matter how humble. That said, there are a number of historic coffee houses that are worth a visit:
- Tazza d’Oro and Sant’Eustachio – Rome: Rome has two landmark coffee houses that are located within a few minutes’ walk of the Pantheon: Tazza d’Oro and Sant’Eustachio.
- Caffé Gilli – Florence: This 300-year-old coffee house is set in the bustling Piazza della Repubblica.
- Caffè Florian – Venice: Believed to be the oldest coffee house in Europe, this lavish cafè is on St. Mark’s Square.
- Zucca in Galleria (Caffè Miani) – Milan: A Milan landmark, this coffee house near La Scala once served Verdi, Toscanini, and Puccini.
- Caffé Gambrinus – Naples: Just across the street from Piazza del Plebiscito and the heart of Neapolitan coffee culture.
Coffee Preparation in Italy
The preparation of coffee in Italy is an art form that has been passed down through generations. The two most popular methods of coffee preparation in Italy are the Moka Pot and Espresso Machines.
Moka Pot
The Moka Pot is a quintessential symbol of Italian coffee culture, found in almost every household across the country invented by Alfonso Bialetti in 1933. It is a stovetop coffee maker that uses steam pressure to brew coffee. The Moka Pot is a simple and affordable way to make coffee at home. Here is a video my husband and I made on how to make coffee using a Moka Pot:
- Fill the bottom chamber with water up to the safety valve.
- Insert the filter basket and fill it with finely ground coffee.
- Screw on the top chamber and place the Moka Pot on the stove over medium heat.
- The coffee will start to brew and will fill the top chamber.
- Once the coffee stops flowing, remove the Moka Pot from the heat and serve.
Conclusion
In conclusion, coffee is an essential part of Italian lifestyle. Coffee holds a special place in Italian society, serving as more than just a beverage but as a social ritual that fosters connection and strengthens social bonds. Italian coffee culture is characterised by its emphasis on quality, with an unwavering commitment to sourcing the finest beans and mastering the art of espresso preparation. Whether you are a coffee lover or not, a trip to Italy would not be complete without experiencing the unique coffee culture that is deeply ingrained in their way of life. Join us, and let’s make your coffee adventure unforgettable!
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