Coffee from Italy

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September 24, 2021
COFFEE FROM ITALY

Coffee has a long history in Italy. Since the 1500s, coffee has developed its own culture in Italy. One of the first cities in Europe to import coffee in the 16th century was Venice. And since then, coffee has grown strong roots in Italian culture. 

Coffee marks the daily rituals in Italian culture, most usually being made of a cappuccino with breakfast, a caffè macchiato – or two – as an afternoon pick-me-up, and espresso after dinner.

Coffee drinks that originated in Italy have a timeless feel of art - built on tradition and simplicity. Therefore, they are very proud of their heritage, which is the most important reason why international coffee chains don't have much success here. On the other hand, the typical traditional bars that are family-run are genuinely appreciated by locals. 

A cup of coffee in Italy is an experience. Therefore, it is essential to know some facts about the usual rituals of the culture. 

  • The term of a coffee shop or a café where coffee is served is called a "bar" in Italy. Most are no-name businesses that go down from generation to generation with just a "BAR" sign out front.
  • Most bars require that you pay first, then go to the counter to order- keep your receipt!
  • There are two ways to pay in bars: al tavolo price - at a table, and al banco price - at the counter. Locals spend a max of five minutes in a bar, enjoy their coffee standing at the counter, and then go on about their day. This way is a bit cheaper than being served at the table. 
  • There are no sizes for coffee here. Each drink has a certain amount of coffee, so for example, you won't find a large-sized macchiato.
  • Coffee is traditionally served with an accompanying glass of water. 
  • Each of Italy's 20 regions holds pride in its own unique coffee culture. Espresso may be ubiquitous, but there are many regional twists to the caffè. In the northern Le Marche, enjoy a caffè anisette for an anise-flavored espresso; in southern Sicily, try caffè d'un parrinu, an Arabic-inspired coffee flavored with cloves, cinnamon, and cocoa.

Several coffee drinks originated in Italy and have become iconic throughout the years:

Espresso  

Espresso is both the name of a coffee beverage and brewing coffee that originated in Italy. It is now prepared worldwide with the espresso machine - invented in Turin in 1884 by Angelo Moriondo - by forcing a small amount of hot water under high pressure through finely-ground coffee beans. The coffee used for espresso is blended from several roasts, and as a result of pressurized brewing, the flavors of the beverage are very concentrated, with a thick and almost syrupy texture. Consequently, espresso has more caffeine than other coffee beverages, so it is traditionally served as a shot. On top of every well-made espresso is a frothy foam with a creamy consistency, known as crema. Besides the standardized shot, espresso can also be served as doppio, ristretto, and lungo. Furthermore, it can be mixed with milk or cream, so it is a base for many other coffee drinks such as caffè latte, caffè Americano, cappuccino, or caffè macchiato.

Cappuccino

This is the second most iconic Italian coffee drink, after the caffè. It's made with 1/3 espresso, 1/3 steamed milk, and 1/3 foam. In fact, the name "cappuccino" comes from the ale brown color of the robes of ancient Capuchin Monks. The cappuccino comes with some serious rules- it is a breakfast coffee and is never drunk by Italians after 11 am. Cappuccino is an Italian coffee made with espresso and steam-foamed milk. It is believed that it developed from kapuziner—a coffee-based beverage that was enjoyed in Austrian coffee houses in the 18th century. The first mention of the word cappuccino in Italy dates back to the 1930s, but at the time, the drink was topped with whipped cream, and later it gained its current form with the invention of the espresso machine.

Traditional Italian cappuccino is always served in small cups, which are occasionally pre-heated. It is prepared by pulling a single or a double shot of espresso, which is then topped with a light and frothy steamed milk. The recommended ratio in Italy is to have more foam than liquid. Due to its popularity, outside of Italy, cappuccino can significantly differ from their original Italian version, and they can be enjoyed throughout the day, while the Italians would rarely drink them in the afternoon.

Caffè Ristretto (Or Caffè Stretto)

It's similar to a caffè normale as it's a single shot of espresso, but it contains less water, thus giving it a more concentrated flavor. Ristretto, which means restricted in Italian, is half of a single shot of espresso. It differs from a standard espresso in the amount of water used for its preparation and in flavor, which is less bitter than regular espresso. When prepared in an espresso machine, the regular amount of finely ground coffee is extracted with half the amount of water used for classic espresso. The result is a more concentrated beverage with a different balance of compounds than in standard espresso.

Caffè Lungo

Lungo means "long" but, a very important fact is that this is not a caffè Americano. Instead, it's the perfect bridge between a caffè normale and a traditional filtered coffee. There is more water than a caffè, but it's the same water that's run through the espresso grounds and not hot water that is added in at the end like in the Americano.

Crema de cafe 

This possibly makes the most sense of anything in Italy. I imagine the scientific formula for this masterpiece: Italy is hot + Italians love coffee,/Italians love gelato = pretty much gelato coffee. The name means coffee cream, and it couldn't be more correctly described, aside from calling it a slightly melted coffee ice cream, but that doesn't sound as nice. They take espresso, (sugar), and (cream), and a machine churns it, making it cool, smooth, and above all, delicious.

Macchiato

Original Italian macchiato is a coffee variety that is made by pulling a shot of espresso and topping it with only one or two teaspoons of steamed milk. The milk is only added to enhance the flavor of coffee and should never be overpowering. The word translates as spotted or stained—referring to the small amount of milk that is meant only to stain the espresso. Unlike cappuccino which is mostly enjoyed in the morning, caffè macchiato was invented as an alternative to regular espresso, and Italians mainly enjoy it as an afternoon drink.