Italian coffee specialties

Experience the diversity of Italian coffee enjoyment – ​​from strong espresso to creamy cappuccino. Each variation tells a story of Italian joie de vivre.

Espresso – the classic

For the perfect Caffè Espresso is prepared using approximately 7g of coffee with 25ml of water.
The result: hazelnut-colored crema, intense aroma and a full-bodied taste.
In Italy, espresso is simply called un caffè – it is drunk in a few sips, usually after meals or in between, served in a thick-walled espresso cup.

Espresso Lungo

An "extended" espresso with double the amount of water and a longer brewing time with the same amount of coffee – ideal after a meal.

Espresso Ristretto

The strongest option: Only 15 ml of water for the same amount of coffee.
A concentrated, intense flavor – perfect for a quick morning pick-me-up.

Espresso Doppio

Double the dose of espresso and double the amount of water – served in a cappuccino cup. For those who want more.

Espresso Corretto

An espresso “corrected” with a shot of grappa, brandy or liqueur (approx. 10 ml).
Ideal for cold winter days – strong, warm and aromatic.

Espresso Macchiato

An espresso, “spotted” with a shot of milk or a small dollop of milk foam.
Gentle yet intense – popular at any time of day.

Espresso Marocchino

An espresso with cocoa powder, cream and more cocoa powder – served in a glass.
At the Marocchino Bicerin Additionally, melted chocolate is poured onto the bottom of the glass.
A sweet moment of indulgence!

cappuccino

One third espresso, one third hot milk and one third milk foam – classically served in a ceramic cup (approx. 200 ml).
Often refined with a little cocoa.
Italian variants:

• Cappuccino senza schiuma – without milk foam
• Cappuccino chiaro – "Lighter" cappuccino with less espresso and more boiled milk
• Dark cappuccino – "Dark" cappuccino with more espresso and less milk

Italy's most popular breakfast coffee – named after the brown hood (cappuccino) the Capuchin monks. Their brown robes are reminiscent in color of the popular drink, which translates to "little capuchin".

Latte Macchiato

Unlike milk coffee or café au lait, which are prepared with strong filter coffee instead of espresso, latte macchiato is served in three layers in a glass:

1. hot milk (bottom layer)
2. Espresso (middle layer)
3. Milk foam (top layer)

Because full-fat milk has a higher density than espresso, the coffee floats on top of the milk.

As with cappuccino, the rule is: drink neither before nor after meals, but in the morning as a breakfast drink or as a break drink.

Caffè Latte

A double espresso with plenty of hot milk in a large cup – with little or no milk foam.
A classic breakfast coffee, mild and creamy.

Caffè Moca

One third espresso, one third hot milk, one third cocoa – served in a tall glass.
Alternatively, use 1-2 tablespoons of chocolate syrup and more milk for an extra creamy version.

Americano

An espresso that is diluted with the same amount of hot water (Note: pour the water into the cup first). and not run twice as much water through the machine!).
It is reminiscent of filter coffee, but retains a typically Italian taste.

Caffè Freddo

A heavily sweetened espresso, diluted with water and well chilled – perfect for hot summer days.

Caffè Sospeso – coffee with heart

A beautiful Neapolitan tradition:
You order one espresso, but pay for two.
Someone who can't afford one asks for one. “Sospeso” (“revoked”) and receives it for free.
In Italy, coffee also becomes a symbol of solidarity.

Conclusion

Whether strong, sweet or creamy – Italian coffee is more than just a drink.
It represents enjoyment, community, and joie de vivre.
Explore the variety and discover your personal favorite!