If no meal in Italy is complete without wine, no day is complete without coffee. The cult of coffee is central to Italian life. From stovetop moka pots, to affordable coffees sipped at the neighbourhood bar, there are almost as many ways to order coffee as there is to make pasta!
As with anything in Italy, there is a right and a wrong way to do coffee. This short guide to Italian coffee culture will help you find the drink to satisfy any caffeine craving.
Caffè – a shot of espresso served in a small ceramic cup. Ordered first thing in the morning, taken during a 5-minute mid-morning break, after lunch, in the afternoon, after dinner, or any time. No need to call it an ‘espresso,’ it is simply “un caffè.”
Caffè macchiato- if you find a straight caffè too strong, you can asked for coffee ‘stained’ with milk. A shot of espresso with a small amount of milk foam on top.
Caffè americano – the Italian-take on American style drip-coffee (which is sometimes called acqua sporca or dirty water). An Americano is made by adding hot water to a shot of espresso, diluting the concentration.
Caffè lungo – sometimes confused with an Americano, a caffè lungo is a ‘long’ pull on the espresso machine. This allows more water to filter through the espresso, and results is a slightly diluted shot. Read the rest of this page »