Italian Coffee Guide: Espresso, Macchiato, and More.

„Un caffè“ sounds simple—but there's a bit of science behind the Italian coffee menu. This guide explains the most important specialties so you can get exactly what you want.

„Un caffè“ = espresso

If you order a caffè, you'll get a Espresso – Short, strong, served in a small cup. It’s the basis for almost all other variations.

The Most Important Variants

• Ristretto – even shorter and more intense than an espresso.
• Long coffee – „diluted“ with more water.
• Caffè macchiato – Espresso with a drop of milk (caldo warm / freddo (cold).
• Cappuccino – Espresso with frothed milk; a Breakfast drink.
• Caffellatte & latte macchiato – more milk, also in the morning.
• Marocchino – Espresso, cocoa, and milk foam in a glass.
• Caffè corretto – Espresso with a splash of grappa or sambuca.
• Decaffeinated coffee (deca) – decaffeinated.

In the summer: iced coffee

On hot days, you order iced coffee (sweetened cold espresso) or caffè shakerato (shaken with ice in a shaker). Popular in the South: Caffè Leccese with ice cream and almond milk.

Regional specialties

• Turin: the bicerin – Espresso, hot chocolate, and cream in layers.
• Naples: often served already sweetened – say „amaro“, if you want it without sugar.
• Salento (Apulia): the Caffè Leccese with almond milk.

At Home: The Moka

The classic choice for home is the Moka, the octagonal stovetop espresso maker. It doesn't make bar-style espresso with crema, but it does make a strong, typically Italian coffee—affordable and durable.

In a Nutshell

„Un caffè“ is always an espresso; everything else is based on that. The following shows how to order at a bar: Bar Etiquette, and why there's no cappuccino after dinner—the Cappuccino Rules – more in the Italian everyday culture.