Three of the Best Italian Espresso Drinks | ITALY Magazine Three of the Best Italian Espresso Drinks Carla Passino | Thursday, April 30, 2009 - 09:52 Looking for an alternative to the classic espresso? Here are three of the best drinks to try in an Italian bar—and the recipes to make them at home. A sun-flooded pergola, slender wrought-iron chairs, waiters with their laden trays dancing among the crowd like slim ballerinas. And, steaming on dainty tables, a stream of candid demitasses filled with pitch black espresso. Little is more exquisitely Italian than a cup of coffee. Italy is, after all, the birthplace of espresso—the machine to make it was invented in the country in 1901. For years, the drink was purely a preserve of Italy and Italian restaurants. Towards the end of the twentieth century, however, it took the world by storm, causing a number of espresso bars and chains to crop up around the globe. Foreign espresso bars pushed new flavours and new coffee making styles.

Throughout this taste revolution, Italy remained in the sidelines, a bastion of espresso conservatism—so much so that this year’s winner of the World Barista Championship, which awards global espresso-making excellence, hails from the United Kingdom. The Italian representative didn’t even make it to the final round of the competition. So is Italy losing its magic touch with coffee? Not really. Ask any Italian, and they’ll tell you that no espresso in the world matches those served in Italy. And they are not all driven by chauvinism. The truth is, Italian taste is different. ‘International’ espresso is often the basis for original, very milky drinks, occasionally enriched with syrups. By contrast, Italian espresso—a blend of coffees from different origins of the Arabica and, often, Robusta varieties—is either served neat or as the basis for altogether more sober drinks than its international counterpart. Foreign baristas are often appreciated for their creativity, Italian ones for their skills in serving a traditional cup—so much so that the recipes for the two most important espresso drinks, espresso itself and cappuccino, are specified to the finest detail and certified.

As a result, Italian espresso drinks are the liquid equivalent of Italian cuisine—dependable, straightforward, and delicious in their simplicity. Shame that, beyond the world renown cappuccino, they can be hard to order at an Italian bar (unless you already know what they are and how they are called) because Italians do not believe in plastering their cafés’ walls, or their table menus, with coffee drink descriptions. But fear not—here is the lowdown on the very best Italian espresso drinks, so you too can order them like a local, together with the recipes to make them at home. If you like real, proper Italian food, you are very likely to enjoy them. Corretto This is the drink of choice for cold days and hardy men. It is a classic Italian espresso which is ‘corrected’ with a spirit shot. Patrons usually tell the barista what they want in their corretto, but the ever popular grappa is the barista’s default. A corretto’s base espresso should be prepared by a qualified barista following the certified Italian recipe, which goes into such detail as to specify the temperature of the water and pressure settings to be used in the espresso machine.

Failing that, though, you can try and replicate it at home as follows. Use 7g of freshly ground Italian espresso blend and let your coffee percolate for 25 seconds—that’s crucial to extract all the pleasant flavours from the coffee and none of the bad ones. You should end up with 25ml of coffee at 67C, which you should serve in a 50ml or 100ml white ceramic cup. Once the espresso is ready, add to it a shot of good quality grappa (you can also use brandy or sambuca). Don’t be tempted to use a lower quality one with the excuse that ‘it’s just going into coffee’ because you’ll taste the difference. Alternatively, you can make the coffee with an Italian Moka (using freshly drawn water and one tablespoon of freshly ground coffee per cup) and ‘correct’ it with your spirits of choice. Strictly speaking, this is not an espresso corretto (the Moka does not make an espresso coffee, only a very strong one) but it is delicious nonetheless. Perfect after lunch or supper. Marocchino The name could at first appear a misnomer.

Marocchino means Moroccan in Italian, and this espresso drink certainly doesn’t come from the North-African country. Delve deeper, though, and you discover that marocchino is actually named after a type of Moroccan leather that was once popular in Italian hat-making. That’s because the perfect marocchino echoes the soft brown tone of that special leather. So what gives a marocchino its unusual hue? A blend of espresso, frothed milk and cocoa powder. The espresso is made (preferably following the certified method, see above) and poured in a demitasse-size glass with a metal handle. Then cocoa is sprinkled on it (although some baristas sprinkle cocoa on the empty glass and pour espresso over it). After that, frothed milk is added to fill the cup, and topped with some more cocoa. The marocchino was originally invented in Turin and, to this day, it is more popular in Northern Italy than in the South. Caffé latte Caffé latte is the mother of all the lattes in the world.

But unlike the British and American versions, which call for 1/3 coffee and 2/3 milk and foam, the Italian one requires 25ml espresso and enough milk to fill a 160ml glass (or, depending on the area, a 250ml cup). The milk is rigorously hot but not frothy, and is poured on the cup on top of the coffee. Caffé latte, which is essentially a foam-less cappuccino, is the Italian breakfast drink par excellence and, when made at home (with Moka-brewed coffee rather than proper espresso) is often even more intensely coffee-flavoured than the one served at the bar. And while the bar version is commonly served in a glass with a metal handle, the homemade one usually finds its way in a ceramic cup (not a mug). Caffé latte should not be confused with latte macchiato, which is a glassful of hot, frothed milk over which an espresso is poured, or with a macchiato, which is an espresso with a drop of hot milk (macchiato caldo) or cold milk (macchiato freddo).

Find out how to make a true Italian cappuccino Everyone knows what cappuccino is, but do you know how to make it? The classic recipe calls for 1/3 espresso, 1/3 steamed milk and 1/3 foam. However, Italy has recently certified a cappuccino recipe that goes into more detail—here it is. A true Italian cappuccino is made with 25ml espresso and 125ml frothed milk. A hundred millilitres of cold (3-5C) fresh milk with at least 3.2% protein and 3.5% fat content must be frothed to 125ml, reaching a temperature of 55C. It then needs to be poured over 25ml certified Italian espresso in a white 160ml cup.

The end result should be “white with a brown border, and should have an intense aroma with hints of flowers and fruit under the stronger scents of milk, toast (cereals and caramel), chocolate (cocoa and vanilla) and dried fruit.” Other interesting coffee drinks served in Italian bars Doppio—that’s simply a double espresso Ristretto—an espresso with less water than usual Lungo—an espresso with more water than usual Caffé con panna—an espresso topped by whipped cream Freddo—iced coffee made with espresso Americano—an espresso with added hot water cappucino photo by Espresso Drink Recipes - Espresso & Coffee Buying Guide Espresso & Coffee Buying Guide Everything you need to know about buying Espresso and Coffee Beans Menu Welcome To the Complete Guide To Gourmet Espresso Drink Recipes! Including a Detailed List of Recipes for Gourmet Espresso Drinks! Espresso is the Foundation of a Variety of Specialty Coffee Beverages An espresso drink is a specialty coffee drink that includes one or more shots of espresso that are “pulled” on an espresso machine (espresso maker) that uses pressurized extraction in order to force very hot water under very high pressure through a compressed (e.g., compacted, tamped ) bed of roasted, ground coffee.

What few people realize is that any coffee bean can be used to make an espresso shot and therefore used in an espresso-based drink recipe. Espresso is typically just a very dark roast, but can also be a medium or regular dark roast. What is important at the end of the day is ensuring you have the right grind for your equipment. Espresso serves as the foundation for a wide variety of specialty coffee drinks, which are commonly known as espresso drinks and are popular in coffee houses around the world. Some special “espresso blends” make use of single origins that are known to have a bold, dark flavor such as the Sumatra coffee bean, blended with a robusta that is typically seen as a lower quality bean but is known to produce a better crema and contain more caffeine. The Most Popular Espresso Drinks The most well-known and popular espresso drinks include the Cappuccino , Latte ( Caffe Latte ), and Mocha (Caffe Mocha), although there are many more, and everyone seems to have their own personal favorite which they like prepared in their own special way (e.g., half-caf, non-fat, extra shot mocha, no whip).

Many people enjoy their espresso drinks with a snack, and the most traditional foods to accompany espresso and espresso-based drinks are biscotti and brioche , perhaps a croissant, or an Italian desert such as gelato, sorbetto, or affogato. Check out recipes for these tasty foods in our Espresso Cuisine section. Espresso Drink Recipes – Below are detailed instructions on how to prepare the following Espresso Drinks: ESPRESSO DRINK RECIPES – A COMPLETE LIST AMERICANO To make an Americano, or Caffe Americano, pull a single shot of espresso and then add about 6 ounces of hot water—the strength should be similar to drip filter coffee . Caffe Americano is the Italian way of serving espresso “American style.” Add milk and/or sugar if desired. BLACK AND WHITE To make a Black and White, pour one-half of an ounce of milk or vanilla schnapps into a shot glass and then pour one-half ounce of coffee liquor atop the drink. BLACK EYE To make a Black Eye pull two shots of espresso and add them to a cup of brewed coffee . Also see Red Eye; Dead Eye.

BLACK RUSSIAN To prepare a Black Russian fill a glass with crushed ice and then add 1.5 ounces of coffee liqueur and 1.5 ounces of vodka. BONE DRY CAPPUCCINO A cappuccino with no steamed milk —instead it is filled with foam only. See Cappuccino . BREVE (Espresso Breve) To make an Espresso Breve, pull one shot of espresso and add a small amount of heated or steamed light cream or half & half. Breve is the Italian word for “short.” CAFFE AMERICANO (Caffé Americano) To make a Caffe Americano, pull a single shot of espresso and then add about 6 ounces of hot water—the strength should be similar to drip filter coffee . Caffe Americano is the Italian way of serving espresso “American style.” Add milk and/or sugar if desired. CAFE AU LAIT (Café Au Lait) This delicious French coffee drink is prepared using strongly brewed coffee ( French Press is best) or espresso served in a large, bowl-shaped cup (a white porcelain cup or bowl is best) along with heated milk or steamed milk but not foam .

The hot milk is traditionally served in a separate pitcher, and then when everything is ready and proper, mix equal amounts of the two ingredients to taste . The open-mouthed cup or bowl-shaped cup enhances the beverage , and is also great for warming you hands on those chilly winter days. Another benefit of a large porcelain cup is that it is great for dipping your brioche or croissant, if you are a dipper. See the Espresso Coffee Guide’s tasty brioche recipe to make your own for the perfect Cafe Au Lait experience. Cafe Au Lait means “ coffee with milk.” The French Cafe Au Lait is analogous to the Italian Caffe Latte . CAFE BONBON (Café Bonbon) To make this French drink, pull one shot of espresso into a small glass, then pour in an equal amount of condensed milk. The two liquids should stay separated until stirred. The French term Cafe Bonbon means “Candy Coffee.” CAFECITO (Un Cafecito) – See Cafe Cubano. Also see Cuban Coffee – Coffees of Cuba . CAFE CUBANO Also known as Cuban Coffee and Un Cafecito, Cafe Cubano is typically twice as strong as American coffee .

Cafe Cubano is very popular in Cuba and among the United States Cuban American community (e.g., in Miami). Commonly served in thimble-sized paper cups, Cuban coffee is often served at the end of a meal in tiny cups called tacitas, which are even smaller than demitasse cups. The traditional method of making a Cafe Cubano is using a pot on the stove though Cubans in the United States often use stovetop espresso makers. When you order Cafe Cubano drinks for a group it is known as a colada. To prepare a Cafe Cubano pour ice-cold water into the espresso maker (e.g., pot on stove) and fill it with the espresso beans . Screw the espresso pot together and place it on the stove burner. Place approximately two teaspoons of sugar into your cup and then when the coffee begins percolating pour a bit into your cup to moisten the sugar into a paste. When the coffee has finished brewing , slowly pour some into the cup and gently mix it with the sugary paste—this should create a foam. Now add the rest of the coffee.

CAFE CON LECHE (Café Con Leche) To make this Spanish drink brew up a some dark roasted gourmet coffee and then mix in some sugar and serve it with heated milk. Warm buttered bread is also traditionally served. CAFE DECAFFEINE A Cafe Decaffeine is simply decaffeinated brewed coffee . Also see Decaffeinated Coffee . CAFFE CREME (Caffè Creme) To prepare a Caffe Creme, pull one shot of espresso and add one ounce of heavy cream. A Caffe Creme is also called a Cafe Creme (Café Crème) and Espresso Creme. CAFFE LATTE (Caffé Latte) To make this Italian drink, pull two shots of espresso in a heavy, bowl-shaped cup, tall ceramic mug, or clear cup. Next add about three times as much steamed milk . As you pour the steamed milk into the cup use a spoon to hold back the foam until the cup is more than ¾-full. Now top it off with a small cap of foam.

Rather than pouring the milk onto the espresso, gourmet coffee lovers often prefer to pour the espresso and steamed milk from either side of the glass simultaneously The term caffe latte comes from the Italian “caffe e latte,” which means “coffee and milk—this drink is analogous to the French Cafe Au Lait. Lattes are often flavored with sweet Italian syrups like hazelnut, almond, and other nut flavors. For detailed directions on how to make a Latte, see the Barista Guide To Perfect Lattes and Cappuccinos . CAFE MOCHA (Café Mocha) Pull two shots of espresso and pour them into a tall glass. Now mix in one ounce of chocolate syrup or chocolate powder, and then add steamed milk until it is almost full. Top it off with whipped cream and then garnish it with some chocolate flakes. The term Mocha is also spelled Moka, and originally referred to a particular variety of coffee which itself was named after a Yemen port near a traditional and renown coffee-growing region .

CAFE NOISETTE (Café Noisette) To prepare a Cafe Noisette (pronounced Nwah-Zhet), pull a shot of espresso and then add just a small amount of milk. Noisette means hazelnut and refers to the drink’s color. Espresso Drink Recipes continued: CAPPUCCINO To make this Italian beverage pull one or two shots of espresso into a Cappuccino . Now add about twice as much steamed milk as there is espresso, and then top it off with foam . Many purists prefer 1/3 espresso , 1/3 steamed milk, and 1/3 foam, while others prefer 1/3 espresso and 2/3 foam. Still others say it should be 50% espresso, with the other half having equal amounts of milk and foam. For heaven’s sake—you be the judge! Optional garnishes include a sprinkle of ground chocolate, cinnamon, nutmeg, powdered cocoa, or vanilla powder. A request for a “dry cappuccino” means add more foam than usual, while “wet cappuccino” means add more milk. “Bone dry” means no milk (fill it with foam).

The foam of a cappuccino should be wet and velvety, mixing naturally with the pour, and not simply sitting atop the drink like a large, bubbled meringue. For detailed directions see the Barista Guide To Perfect Lattes and Cappuccinos . COCONUT LATTE To make a Coconut Latte, pull two shots of espresso and combine them with one ounce each of coconut syrup (or canned coconut cream) and chocolate syrup. Almost fill the cup with steamed milk , then finish it off with a bit of foam . Now sprinkle some grated chocolate on top along with some grated toasted coconut. CON LECHE To make this Spanish drink brew up a some dark roasted premium coffee and then mix in some sugar and serve it with heated milk. Warm buttered bread is also traditionally served. CON PANNA (Espresso Con Panna) To make an Espresso Con Panna, pull either one or two shots of espresso and top it off with a dollop of whipped cream. Espresso Con Panna is Italian for “Espresso with cream.” CUBAN COFFEE – See Cafe Cubano. Also see Cuban Coffee – Coffees of Cuba .

CUBANO (Espresso Cubano) To make an Espresso Cubano, pull two shots of espresso “short,” which means that the extraction time should be less than the usual 18-22 seconds. Then add raw sugar to taste . Also see Cuban Coffee – Coffees of Cuba . DEAD EYE To make a Dead Eye pull three shots of espresso and add them to a cup of brewed coffee . Also see Red Eye; Black Eye. DEPTH CHARGE To make a Depth Charge pull one shot of espresso and add it to a cup of brewed coffee . A Depth Charge is also called a Shot-In-The-Dark; Pile Driver; Red Eye; or Eye Opener. DOPPIO ESPRESSO To make an Doppio Espresso, pull two espresso shots (about 3 ounces total) using an espresso machine . A doppio is best served in a slightly oversized demitasse or in a Cappuccino cup. Doppio is Italian for “double.” Also see Pulling a Perfect Espresso Shot to make sure you are using the proper espresso grind size and follow the Technical Specifications for a proper espresso . A Doppio Espresso is also called Espresso Doppio; Double Shot; Double Espresso.

DOUBLE ESPRESSO (Double Shot) To make a Double Espresso, pull two espresso shots (about 3 ounces total) using an espresso machine . A double espresso is best served in a slightly oversized demitasse or in a Cappuccino cup. Also see Pulling a Perfect Espresso Shot to make sure you are using the proper espresso grind size and follow the Technical Specifications for a proper espresso . A Double Espresso is also called Doppio Espresso; Espresso Doppio. DRY CAPPUCCINO A standard cappuccino except with more foam than usual. See Cappuccino . ESPRESSO CREME To prepare an Espresso Creme, pull one shot of espresso and add one ounce of heavy cream. Also called Caffe Creme. ESPRESSO CUBANO To make an Espresso Cubano, pull two shots of espresso “short,” which means that the extraction time should be less than the usual 18-22 seconds. Then add raw sugar to taste . Also see Cuban Coffee – Coffees of Cuba . ESPRESSO GRANITA To make a traditional Espresso Granita pull two shots of espresso and add sugar to taste .

Then put the beverage in the freezer, and when it is mostly frozen take it out and crush it up. The sugar will prevent the drink from freezing solid (thus the granularity). Serve the Espresso Granita in a cup with a spoon. Optional: Top it off with whipped cream. Also called Granita Espresso. Also see Granita Latte. ESPRESSO SHOT–See Pulling a Perfect Espresso Shot . ESPRESSO BREVE To make an Espresso Breve, pull one shot of espresso and add a small amount of heated or steamed light cream or half & half. Breve is the Italian word for “short.” ESPRESSO CON PANNA To make an Espresso Con Panna, pull either one or two shots of espresso and top it off with a dollop of whipped cream. In Italian, “Espresso Con Panna” means “Espresso with cream.” For more tips see Pulling a Perfect Espresso Shot . ESPRESSO DOPPIO To make an Espresso Doppio, pull two espresso shots (about 3 ounces total) using an espresso machine . A doppio is best served in a slightly oversized demitasse or in a Cappuccino cup.

Doppio is Italian for “double.” Also see Pulling a Perfect Espresso Shot to make sure you are using the proper espresso grind size and follow the Technical Specifications for a proper espresso . An Espresso Doppio is also called Doppio Espresso; Double Shot. ESPRESSO GRANITA To make a traditional Espresso Granita pull two shots of espresso and add sugar to taste . Then put the beverage in the freezer, and when it is mostly frozen take it out and crush it up. The sugar will prevent the drink from freezing solid (thus the granularity). Serve the Espresso Granita in a cup with a spoon. Optional: Top it off with whipped cream. Also see Granita Latte. ESPRESSO LUNGO To make an Espresso Lungo pour one shot of espresso “lungo” or “long.” To do this the normal 1.5 ounces of water are dispensed through the espresso grounds using a longer (lungo) extraction time than usual, usually between 25-40 seconds as compared to the normal 18 to 22 seconds. An Espresso Lungo is also called Long Shot.

ESPRESSO MACCHIATO To make an Espresso Macchiato pull a single shot of espresso “macchiato” (marked with) about 1½ tablespoons (a dollop) of foam . Some people instead prefer just a dash of steamed milk or cream. An Espresso Macchiato should be served in a demitasse. ESPRESSO RISTRETTO To make an Espresso Ristretto, or “Short Shot,” (ristretto means restricted), pull one shot of espresso , but only put about half as much water as usual into the espresso machine (instead of 1-1/2 ounces of water, just use 3/4-ounce). The water should dispense through the espresso grounds in about 18-20 seconds compared to the normal 22 seconds, and the grind size used should be even finer than usual. The slower extraction can also be accomplished by pressing or tamping the coffee down with extra pressure in the portafilter. Sweeter and more flavorful than a full shot, the Espresso Ristretto renders a thicker, stouter drink, emphasizing the intense espresso taste .

The restricted extraction is meant to extract only the best qualities of the coffee and none of the bitter elements, with about the same amount of caffeine , creating a richer beverage that is more intense. It should be noted that preparing a high quality ristretto is a bit tricky because there is a fine balance between making a perfect ristretto and simply stalling an espresso machine . In Europe a ristretto is the preferred shot. Also called Short-Pull Espresso. Gourmet Espresso Drink Recipes continued: ESPRESSO ROMANO To make an Espresso Romano, pull a single shot of espresso and top it with fresh peel (twist or slice) of lemon—this is usually served on the side. Many say this espresso presentation is an Italian invention, but Italians deny it. Some gourmet coffee aficionados say the lemon interferes with the delicate flavor balance of the Espresso—you be the judge! EYE OPENER To make an Eye Opener pull one shot of espresso and add it to a cup of brewed coffee . Also called Shot-In-The-Dark; Pile Driver; Depth Charge; Red Eye. GRANITA ESPRESSO To make a Granita Espresso, pull two shots of espresso and add sugar to taste .

Then put the beverage in the freezer, and when it is mostly frozen take it out and crush it up. The sugar will prevent the drink from freezing solid and provide granularity. Serve the Granita Espresso in a cup with a spoon. Optional: Top it off with whipped cream. Also see Granita Latte. GRANITA LATTE To make this American version of the Granita Espresso, pull one shot of espresso and combine it with milk and sugar, then put it in the freezer. When it is almost frozen take it out and crush it up. Optional: Top it off with whipped cream. This drink is also made by special dispensing machines. ICED CAPPUCCINO To make an Iced Cappuccino, pull one shot of espresso and pour it over ice, then add three ounces of cold milk. Now spoon a nice layer of foam atop the espresso. Sweeten if desired. IRISH COFFEE To make a classic Irish Coffee, first pre-heat the glass using hot water. Then pour about one ounce of Irish whiskey into the glass and fill it almost full with brewed coffee that has been lightly sweetened. Next pour some thick, whole cream onto the back of a spoon that is resting just on the surface of the coffee beverage .

The sugar in the coffee will help the cream float. An optional addition to an Irish Coffee is a big dollop of whipped cream on top. For a very detailed description see How To Make Irish Coffee . LATTE ( Caffe Latte ) To make this Italian drink, pull two shots of espresso in a heavy, bowl-shaped cup, tall ceramic mug, or clear cup. Next add about three times as much steamed milk . As you pour the steamed milk into the cup use a spoon to hold back the foam until the cup is more than ¾-full. Now top it off with a small cap of foam. Rather than pouring the milk onto the espresso , coffee connoisseurs often prefer to pour the espresso and steamed milk from either side of the glass simultaneously A latte is most properly called a caffe latte—the term caffe latte comes from the Italian “caffe e latte,” which means “coffee and milk. This drink is analogous to the French Cafe Au Lait. Lattes are often flavored with sweet Italian syrups including such nutty flavors as hazelnut or almond.

LATTE MACCHIATO To make a Latte Macchiato, fill a cup with steamed milk and then put in pour the espresso on top so the drink is macchiato (“marked”) with espresso. Pour the espresso in slowly so that it forms a dark swirl in the glass. Recipes for Gourmet Espresso Drinks continued: LONG SHOT To make a Long Shot pour one shot of espresso “lungo” or “long.” To do this the normal 1.5 ounces of water are dispensed through the compacted espresso grounds using a longer (lungo) extraction time than usual. A typical long shot may be extracted for anywhere from twenty-five to forty seconds. In contrast, a normal espresso not is usually only extracted for about twenty seconds. A Long Shot is also know as an Espresso Lungo. MACADAMIA MOCHA To make a Macadamia Mocha, pull two shots of espresso and add one ounce each of macadamia nut syrup and chocolate fudge syrup. Finish filling up the cup with steamed milk . Now sprinkle some toasted coconut atop the drink along with a dash of grated chocolate.

MACCHIATO (Espresso Macchiato) To make an Espresso Macchiato pull a single shot of espresso “macchiato” (marked with) about 1½ tablespoons (a dollop) of foam . Rather than foam, some people instead prefer just a dash of steamed milk or cream. An Espresso Macchiato is traditionally served in a demitasse. Also see Latte Macchiato . MOCHA Pull two shots of espresso and pour them into a tall glass. Now mix in one ounce of chocolate syrup or chocolate powder, and then add steamed milk until it is almost full. Top it off with whipped cream and then garnish it with some chocolate flakes. The term Mocha is also spelled Moka, and originally referred to a particular variety of coffee which itself was named after a Yemen port near a traditional and renown coffee-growingcktt region. MOCHACCINO To make a Mochaccino, pull a single shot of espresso and mix in one ounce of chocolate syrup or chocolate powder. Then fill the cup almost full with steamed milk , and finally top it off with some foam . MOCHA LATTE To make a Mocha Latte, pull two shots of espresso and pour them into a tall cup.

Now stir in one ounce of chocolate syrup or chocolate powder, then top it off with steamed milk and foam . The end result should be about one-fourth espresso, one-fourth chocolate, and half milk and foam . A Mocha Latte is similar to a Caffe Mocha but more milk, and similar to a Caffe Latte but more chocolate! PILE DRIVER (Pile-Driver) To make a Pile Driver pull one shot of espresso and add it to a cup of brewed coffee . A Pile Driver is also called a Shot-In-The-Dark; Red Eye; Depth Charge; or Eye Opener. Also see Black Eye; Dead Eye. RED EYE (Red-Eye) To make a Red Eye pull one shot of espresso and add it to a cup of brewed coffee . A Red Eye is also a called Shot-In-The-Dark or Pile Driver. RISTRETTO—See Espresso Ristretto . ROMANO (Espresso Romano) To make an Espresso Romano, pull a single shot of espresso and then top it off with fresh peel (a slice or twist) of lemon—this is usually served on the side. Many say this espresso presentation is an Italian invention, but Italians deny it.

Some specialty coffee aficionados say the lemon interferes with the delicate flavor balance of the Espresso—you will have to be the judge! SHORT-PULL ESPRESSO (Short Pull Espresso) To make a Short-Pull Espresso, also called a Short Shot or Espresso Ristretto , pull one shot of espresso , but only put about half as much water as usual into the espresso machine (instead of 1-1/2 ounces of water, just use 3/4-ounce). The water should dispense through the espresso grounds in about 18-20 seconds compared to the normal 22 seconds, and the grind size used should be even finer than usual. The slower extraction can also be accomplished by pressing or tamping the coffee down with extra pressure in the portafilter. Sweeter and more flavorful than a full shot, the Short-Pull Espresso renders a thicker, stouter drink, emphasizing the intense espresso taste . The restricted extraction is meant to extract only the best qualities of the coffee and none of the bitter elements—with about the same amount of caffeine . In Europe this is the preferred shot.

SHOT-IN-THE-DARK (Shot In the Dark) To make a Shot-In-the-Dark, pull one shot of espresso and then add it to a cup of brewed coffee . A Shot-In-the-Dark is also called a Red Eye; Pile Driver; Depth Charge; and Eye Opener. Also see Black Eye; Dead Eye. SHOT OF ESPRESSO To prepare a shot of espresso you need to pull one shot of espresso—about 1½ ounces—using an espresso machine . The espresso shot is best served in a pre-warmed demitasse. Also see Pulling a Perfect Espresso Shot . SOLO ESPRESSO To prepare a solo shot of espresso you need to pull one shot of espresso—about 1½ ounces—using an espresso machine . The espresso shot is best served in a pre-warmed demitasse. See Pulling a Perfect Espresso Shot . SPICY VIENNESE ESPRESSO To make a spicy Viennese Espresso, pull two shots of espresso . The espresso is then mixed with 4 ground cloves, one-half teaspoon cinnamon, and one-half teaspoon allspice. Finally top it all off with a nice dollop of whipped cream.

SPLIT SHOT ESPRESSO To make a Split Shot Espresso, pull one shot of espresso using half decaffeinated gourmet coffee grounds and half regular (caffeinated) gourmet coffee grounds. TOFFEE LATTE Pull two shots of espresso and combine them with one ounce each of praline syrup, chocolate syrup, and caramel syrup. Fill the rest of the cup with steamed milk and a small amount of foam . Top it off with a sprinkle of grated chocolate and a dash of toffee shavings. TRADITIONAL GRANITA ESPRESSO To make a traditional Granita Espresso, pull two shots of espresso and then add some sugar to taste . Next put the beverage in the freezer, and when it is mostly frozen take it out and crush it up. The sugar will prevent the drink from freezing solid, and the word “granita” refers to the granularity of the sugar. Serve the Granita Espresso in a cup along with a spoon. Optional: Finally top it off with whipped cream. Also see Granita Latte. VIENNESE COFFEE Also: Coffee brewed from coffee beans that were given a Viennese Roast .

VIENNESE ESPRESSO To make a spicy Viennese Espresso, pull two shots of espresso and mix it with 4 ground cloves, ½-teaspoon cinnamon, and ½-teaspoon allspice. Finally top it off with whipped cream and enjoy! WET CAPPUCCINO A standard cappuccino except with extra steamed milk . See Cappuccino . Check out our Espresso Cuisine section for great food recipes. Also see: Latte | The Coffee Wiki | Fandom powered by Wikia Share Ad blocker interference detected! Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected. The Latte is a Coffee drink, originating from the Italian Peninsula. The term as used in English is a shortened form of the Italian caffè latte or caffellatte which means "milk coffee". Latte art It is made half espresso , and half steamed milk, topped off with milk foam.

Origins of the Latte Coffee and milk has been part of the European kitchen since the 17th century (there is no mention of milk in coffee pre 1600 in Turkey or in the Arab world). 'Caffèlatte', 'Milchkaffee' and 'Café au lait' are domestic terms of traditional ways of drinking coffee, usually as part of breakfast in the home. Public Cafés in Europe and the US it seems have no mention of the terms until the 20th century, although 'Kapuziner' is mentioned in Austrian coffee houses in Vienna and Trieste in the 2nd half of the 1700s as 'coffee with cream, spices and sugar' (being the origin of the Italian 'cappuccino'). Latte Consumption throughout the World In Italy, caffelatte is almost always prepared at home, for breakfast only. A cup of latte made with matcha,called green tea latte. The coffee is brewed with a stovetop Moka Pot and poured into a cup containing heated milk.

(Unlike the international latte drink, the milk in the Italian original is not foamed.) In some establishments, lattes are served in a glass on a saucer with a napkin to hold the (sometimes hot) glass. In Asia and North America, lattes have been combined with Asian teas. Coffee and tea shops now offer hot or iced latte versions of chai, matcha, and Royal milk tea. In South Africa a red latte is made with rooibos tea. Learn How to Make Authentic Italian Coffee Reply Abigail October 17, 2011 at 5:35 am Great post! I was always wondering how to make my espresso creamy on top, and now I know :) Emnme January 29, 2016 at 7:13 am Right!!!! This is they answer we’ve been looking for “creama”!!! Carrie Pacini February 3, 2016 at 7:11 pm I know it’s the key to a great coffee. Marla October 23, 2011 at 10:57 pm Right?! I was clueless too.

Carrie Pacini October 24, 2011 at 9:25 am Abigail – it is super simple and makes for a great espresso. Reply Christine November 9, 2011 at 4:45 pm Love this! My husband loves espresso and drinks full coffee cups of it! I even bought him some espresso cups for Christmas.. we will def be trying this out. thank you! Reply Carrie Pacini November 9, 2011 at 6:17 pm @Christine he will love it. My family and friends in Italy still use this method at home. It makes a spectacular espresso- hope you both enjoy it! Reply Nanci November 10, 2013 at 11:23 am I just returned from 3 weeks of fantastic cappucinos and lattes in Italy. Thank you for these recipes! Carrie Pacini November 10, 2013 at 11:32 am Your Welcome Nanci! I hope you enjoy them as much as we do :) milena December 16, 2013 at 4:52 am Nice post :).

I’m italian and I use this way to prepare my coffee everyday! xD I think this is the best way ;) Carrie Pacini December 18, 2013 at 5:22 pm Thanks Milena, I agree you can’t get a better cup of coffee then this :) Reply Robert January 2, 2014 at 4:28 pm Hi. I got a little confused after step 4 you have a note saying pour 2 teaspoonfuls in then in 5 you say add 3 teaspoons full. Are these seperate ie add 5 or is it same step. Many thanx looks great. Reply Carrie Pacini January 2, 2014 at 4:39 pm Hi Robert, sorry for the confusion! I meant to put 2 to 3 teaspoons of the espresso into the sugar so you can make the creama that you see in the pictures. I will update it :) Reply Serene January 8, 2014 at 4:47 am This is great! I actually fell in love with this sort of coffee while in Spain and purchased my own espresso maker as soon as I got back.

Question– what if I only want to make, say, 2 cups? Should I just 2/3 everything? 1 cup? 1/3? Reply Carrie Pacini January 8, 2014 at 8:17 am Hi Serene, In general if you just want to make 2 cups of espresso I would still make the entire espresso in the Moka Pot and then only use 2 teaspoons of sugar to make the creama. If you are adding milk to make the different styles of coffee I have it listed for 1 serving. For 2 you would double that part of the recipe up. To make a caffe latte for 2 people you would need 1 cup of hot milk that is split between 2 servings. I hope I answered your question! If not just reply here and let me know what I missed. Reply charis fitchett April 13, 2014 at 10:33 pm I have an induction stove so I don’t this moka pot will work. Is it magnetic? What can I use instead.

Reply Carrie Pacini April 19, 2014 at 3:05 pm It’s my understanding that it is not good to put a Moka Pot on and induction stove. But check with the manufacture of your particular brand. Reply Godnil October 21, 2014 at 6:24 am I think moka pots can be used on induction stove too. Got italian G.A.T moka pot and it is possible to use it on it, and I also use it on induction stove. Not just me but also other guys here at the dorm use their pots on induction stove so it is probably OK. But as Carrie mentioned check manual for your moka pot. Carrie Pacini October 29, 2014 at 6:58 pm Thanks for your insight :) Jennifer C Velez December 15, 2014 at 12:49 pm Hello Carrie, I ran across this wanting to learn how to make authentic Italian espresso and it was tremendously helpful. For the sugar, I use coconut palm crystals and the milk (I LOVE caffe lattes) I use unsweetened almond milk.

I put a pinch of cinnamon and a pinch of cocoa powder in the milk and whisk it and it is the best latte I have ever had. Thank you so much!!!!!!!!!!!! Carrie Pacini December 21, 2014 at 9:55 am You are welcome! Reply Anna Marie Janssens January 22, 2015 at 7:45 am I spent two months in Sicily Sept and Oct 2014 and had the best cappuccino. I’m trying to recreate here. love your instructions! How long do I percolate expresso? Where can I buy cappuccino cups. Anna Marie Reply Carrie Pacini January 22, 2015 at 8:01 am Hi Anna Marie, 2 months in Sicily sounds dreamy right now! Once it starts to percolate to the top you are good to go. Probably just a minute once it starts. In regards to cappuccino cups you can find them just about anywhere unless you are looking for a specific type. Sur la Table, Bed Bath and Beyond, Possibly Target.

Reply Kimberly July 23, 2015 at 11:38 am I was wonder why all of the water from the bottom never gets to the top? I’m I doing something wrong? In a 3 shot kettle I get about a tablespoon of done espresso. Thanks Reply Carrie Pacini July 24, 2015 at 10:18 am Hi Kimberly, Make sure you have the heat up high so it will percolate all of the water to the top. Reply Ashley Cowles August 5, 2015 at 12:34 pm I studied abroad in Italy for 4 months and fell in love with the coffee! Now that I’m home, a cup of coffee from my Keurig just isn’t the same. I can’t wait to try this! Reply Carrie Pacini August 19, 2015 at 11:29 am I know! It really isn’t the same. I hope this helps you as you settle in at home ;) Reply Hitesh January 5, 2016 at 12:14 pm Thanks for the great guide!

Would you suggest a substitute for sugar for folks who do not take sugar? Thanks! Reply Carrie Pacini January 5, 2016 at 6:33 pm Hi Hitesh, I don’t have a sugar substitute for the Creama and have zero experience with using sugar substitutes. My thoughts would be to research and find one that is close to the texture of sugar BUT again I have no idea how the sweetness would translate. Reply Carol F. September 11, 2016 at 2:51 pm I’ve been making espresso in my little Moka Express for about forty years, and I never knew how to make the creama. Thank you! Carrie Pacini December 28, 2016 at 11:14 am Your Welcome! Learn More About the Types of Coffee Served in Italy By Michael San Filippo Updated September 02, 2016. Espresso, caffè normale, cappuccino; sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions.

Whether it's a caffè corretto thrown back like a shot, acappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood. The Perfect Tazza Want to start a heated discussion in Italy? Ask a group of friends how to make a perfect cup of stove top espresso! There are fully automatic espresso makers, pump-driven espresso machines, lever piston espresso machines, and, of course, the classic aluminum espresso coffee maker (also called a moka pot or The Moka Express), which was invented in the 1930s. Italian coffee tifosi in search of the perfect cup will also debate various factors such as bean type, blade vs. burr grinders , tamp pressure, water temperature and humidity. Caffeine junkies not only have their favorite local torrefazione (coffee house), but even prefer certain baristi because of their ability to deliver a perfect caffè espresso. 'S' Marks the Pot (of Coffee) No one expects a first-time visitor to Italy to trill their r's like a native Italian speaker.

But if you don't want to be labeled maleducato when ordering a coffee in Italy it's espresso, not expresso. Both will quicken your heart rate, but an expresso is a fast train and an espressois a small cup of very strong coffee. And caffè (with two f's) is both the beverage and the locale that serves it. What kind of coffee should you order in a caffè? The possibilities can be as daunting as a Starbucks menu . Below is a list of the most popular caffeine-laden drinks. Keep in mind, too, Italians generally don't drink coffee with any meal except breakfast. Coffee is often ordered after a meal and — che vergogna! — only the unwitting tourist will order a cappuccino in a restaurant after lunch or dinner.

When ordering an after-dinner coffee, do not ask for an espresso, ask for "un caffè, per favore." Italian Vocabulary List: Coffee caffè (espresso)—a small cup of very strong coffee, i.e., espresso caffè Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup caffè corretto—coffee "corrected" with a shot of grappa, cognac, or other spirit caffè doppio—double espresso caffè latte—hot milk mixed with coffee and served in a glass for breakfast caffè macchiato—espresso "stained" with a drop of steamed milk: small version of a cappuccino caffè marocchino—espresso with a dash of hot milk and cacao powder caffè schiumato—similar to a macchiato, but with milk foam instead caffè stretto—espresso with less water; rocket fuel!

cappuccino—espresso infused with steamed milk and drunk in the morning, but never after lunch or dinner granita di caffè con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream shakerato—espresso with sugar shaken to a froth over ice and topped with foam Coffee And Espresso Drinks Explained (PHOTOS) | The Huffington Post Coffee And Espresso Drinks Explained (PHOTOS) 09/17/2013 06:29 am ET | Updated May 15, 2015 410 Flickr: dailyfood When it comes to getting caffeinated, these days we've got options. Gone are the days of picking only between a cup of decaf or regular. Now we're faced with an array of coffee beans that come from all over the globe , a handful of specialized ways to brew a regular cup of coffee , and enough options of espresso drinks to make your head spin. Coffee has gotten an upgrade. And while we're not complaining, the truth is that getting a cup of joe has gotten a little more complicated.

This new coffee culture only means good things for us caffeine fiends, but it also means that we need to stay on top of what's what. To help you figure out how to order a cup in this coffee-saturated world, read on. We've broken down the best espresso drinks, so that you can always get just the shot of caffeine you're looking for. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr . 10 Cappuccino Flickr: erickgonzalez50 One of the most popular espresso drinks, a cappuccino done right should be equal parts espresso, steamed milk and foamed milk (about 60 ml each). 9 Mocha Flickr: Vancouver Bites! With 60 ml of espresso, 60 ml of chocolate and 30 ml of steamed milk, a mocha is a the right choice if you want something sweet. 8 Latte Flickr: Ambernectar 13 The latte gets its name because it's full of milk. It is generally just a 60 ml shot of espresso with 300 ml steamed milk -- and only 2ml foamed milk.

7 Cafe Au Lait Flickr: maxehlers If you prefer brewed coffee over espresso, cafe au lait is for you. It's just a pampered cup of coffee -- calling for warm, steamed milk in place of cold milk. 6 Americano Flickr: r͢ǫbcee̶ If you like the taste of espresso, but don't like how quickly it goes you'd be happy with an Americano. It's a shot of espresso (30 ml) with twice the amount of water (60 ml). 5 Cafe Noisette Flickr: cyclonebill The noisette is one step between the machiatto and the latte. It's a big shot of espresso with half of that amount in hot milk. 4 Macchiato Flickr: s2art With a macchiato you get a shot of espresso (or sometimes two) with just a dot of foamed milk. 3 Doppio Flickr: Brian Legate Doppio means double in Italian, and that's exactly what you get with espresso. Rather than the expected 30 ml shot of espresso, a doppio gets you a 60 ml shot.

2 Espresso Flickr: scottfeldstein A small shot of caffeine -- but more than enough to get the job done -- usually about 30 ml. 1 Ristretto Flickr: INeedCoffee.com A ristretto is the coffee choice for those who like to get straight to the point. It's a very concentrated espresso shot -- only 22 ml. Italian Coffee 101: A Guide & Vocabulary List – Italy Travel Guide in Featured Articles tagged coffee / Featured Articles / Food & Drink / food-guide / italian food by Jessica Italy made me a coffee drinker. It’s true. >> To skip past the intro and get straight to the meat of this article, you can use these links to reach Italian Coffee 101 , the Italian coffee vocabulary list , and even a list of drinks non-coffee drinkers can enjoy . All the way through high school and college, I couldn’t stand the stuff. And after college, when I discovered a “mocha” at the coffee shop near my office, I only kinda liked it. It was better than black coffee, but only just. And after awhile, it turned out that all coffee – even the decaf stuff – gave me ulcer pains.

So I stopped drinking coffee of any kind in 1995. (And stop doing math to try to figure out how old I am, ‘kay?) Fast forward to early 2008 when I arrived in Milan for what would be a five-week stay in Italy. I was desperate to become a regular at the corner bar by my apartment. I wanted the experience of walking in, smiling at familiar faces, and saying, “The usual, please” – and then having them smile back and know exactly what I wanted. So even though I feared my stomach would rebel instantly and send me into fits of pain that would last for 24+ hours, I started having my daily marocchino at the corner bar. And guess what? Nothing happened. Well, not nothing. I did get my coveted “regular” status, and about the middle of my stay in Milan I didn’t even have to say anything but hello to the folks behind the counter before they’d start making my beloved marocchino. But my stomach never rebelled – the ulcer pains never returned. And even after returning to the U.S. and switching to a daily 16 oz.

latte (when in Rome , and all that), my stomach seemed to adjust. So, you see, Italy made me a coffee drinker. And all of this is a long introduction to a subject that, prior to 2008, held virtually no interest for me but is now near and dear to my heart – Italian coffee. While I’m completely comfortable with the gigantic quantities of coffee I drink in the U.S., I’m a chameleon and switch over easily to the tiny cups of divine Italian coffee I get in Italy. If you’re a die-hard coffee lover, you’ll be taken care of in Italy – but you’ll need to get used to the new names of coffee drinks that you’ll be presented with. The words you think you know as Italian don’t work in Italian coffee shops. Here, then, is my Italian Coffee 101. >> I must pay special homage here to my friend Sara, the writer of Ms. Adventures in Italy, whose post about “ How to Order an Italian Coffee in Italy ” is informative and pretty (she takes lovely pictures of those Italian coffees!). First, you’ll need to internalize a few things: Where do you get your coffee? In a bar. Not a cafe.

Not a coffee shop. What we call coffee shops or cafes in the U.S. are called bars in Italy . Coffee isn’t meant to be sipped slowly for hours. Italian coffee comes in tiny quantities, and it doesn’t come in to-go cups. You stop at the bar en route to work or school for a quick shot of coffee, and you usually don’t even sit down for it. Stopping for a coffee at other points in the day is normal and accepted, and because the quantity is still small, you’re not really at risk of being up all night from a 2pm shot. You’ve probably heard that Italians don’t drink cappuccino after 11am; but what this comes from is the Italian belief that drinking milk after a meal screws up digestion. So Italians just won’t order a cappuccino after a meal, no matter what time of day it is. In Italy, a cappuccino is the meal. DOWNLOAD OUR TRAVEL GUIDES DOWNLOAD NOW I said it above, but it bears repeating – throw out all that Starbucks-infused Italian-esque mumbo jumbo you think will help you order coffee in Italy. It won’t. You’ve got to start over with your Italian coffee lingo.

Your education starts below. Italian Coffee Vocabulary, including Types of Italian Coffee Drinks Americano ah|mehr|ee|KAH|noh A caffè Americano is sort of partway between the American-style coffee you’re probably used to and more traditional Italian coffee. It’s espresso that’s been watered down a bit and it’s served in a bigger cup than the tiny espresso cups. Consider this the gateway drug between American coffee and Italian coffee. caffè kahf|FEH While caffè is a general term for coffee, when you’re in a bar this is what you’d order if you just wanted a single shot of espresso. Italians don’t order “un espresso,” they order “un caffè.” cappuccino kahp|poo|CHEE|noh Probably Italy’s most famous coffee export, the cappuccino is supposed to be roughly 1/3 espresso, 1/3 steamed milk, and 1/3 foam. The history of where the cappuccino gets its name is actually really fun, but don’t worry – there’s no quiz at the bar to order one. And y’know what?

If you want to have a cappuccino after lunch, or after dinner, go ahead. The waiter won’t freak out if you order one because you’re not Italian; but if you really want to get into the local swing of things, stick with a straight caffè after a meal. corretto kohr|REHT|toh This coffee drink isn’t for the morning, but it’s a great after-dinner treat. Why? Because it’s a shot of espresso with a shot of liquor. Probably the most common alcoholic additions are grappa, Baileys, or Sambuca, but if the restaurant you’re in has a full bar you can probably have just about anything added that you’d like. (And as my friend René has pointed out, “corretto” means “correct” – insinuating that all other coffee drinks are, therefore, incorrect. But of course!) Dietor dee|eh|TOR I’ve never seen an Italian drink a straight shot of espresso (or any other coffee drink) without adding sweetener to it. Most often, that sweetener is sugar – but if you’re trying to stay away from sugar, you can ask if they’ve got Dietor on hand.

It’s a brand-name in Italy that’s a saccharin-based sweetener, kind of like Sweet’n’Low. doppio DOHP|pyoh That tiny caffè not enough to get you going in the morning? Then order a caffè doppio, a double espresso, for two shots in a slightly larger cup. espresso ehs|PRESS|soh As mentioned above (see caffè ), an espresso in Italy is called a caffè – so this isn’t a word you’ll use when you’re ordering coffee in Italy. freddo FREHD|doh The word “freddo” means cold, and this is usually an espresso that’s been either left out to cool down or actually put in the fridge to speed the process. It’s served cold or cool. granita grah|NEE|tah When the summer heat makes drinking a hot cup of caffè unbearable, the Italians make granita di caffè. Think of it like a coffee slushy. Only better.

(And a granita comes in more than just coffee flavors – as Karen’s post about Sicilian Granita proves.) Hag AHG This is another brand name that’s come to represent everything in its category. In this case, this is decaf coffee. The generic term, un deca, can also be tried if you get blank stares when you start out by ordering un Hag. Either word you use, you can get decaf versions of everything on this list – like a marocchino Hag or a doppio Hag. latte LAHT|teh Okay, people, this may be your drink of choice in the U.S. (it’s mine), but in Italy this just means “milk.” That’s all. If you order a latte in the corner bar, you’ll get glass of cold milk. There is a coffee drink in Italy that uses this word, but it’s kind of a stretch to call it a coffee drink. In Italy, a caffè latte is basically a tall glass of steamed milk with a small shot of espresso in it.

I’ve seen Italians order this, so it’s not totally crazy, you’ve just got to be sure to add the word “caffè” on there if you want something other than a big glass o’milk. lungo LOON|goh This word literally means “long,” and this drink is partway between a caffè Americano and a regular Italian caffè. In other words, it’s got more water in it than a caffè, but it’s water that’s been run through the same coffee grounds rather than just hot water added afterwards (the latter is in the case of a caffè Americano), resulting in a slightly weaker flavor than a regular shot of espresso. macchiato mah|KYAH|toh The word “macchiato” comes from the Italian word for “stained,” so this drink is essentially meant to be a shot of espresso “stained” with a drop or two of hot milk. I have friends for whom the amount of milk in a cappuccino is too much, but a straight caffè is too strong – this is their drink of choice.

marocchino mah|rohk|KEE|noh If you’ve been wondering what my Italian coffee drink of choice is, you’ve found it. And in truth, if you read the introduction to this post instead of just skipping to the vocabulary list you’d have noticed me waxing poetic about the marocchino already. At any rate, what is a marocchino? It’s a shot of espresso, a sprinkle of cacao powder, and a layer of foamed milk. And it’s a little cup of heaven. I have my friend Sara at Ms. Adventures in Italy to thank for finding the marocchino (it’s her favorite drink , too), and I haven’t looked back since. It’s worth noting that you won’t find marocchino on the menu everywhere. I got blank stares in Venice , and Sara says it’s called an espressino in some parts of the country. Be sure to check out Sara’s post for some lovely marocchino pictures. panna PAHN|nah This word means “cream,” and in the case of a coffee context it’s referring to the dollop of whipped cream you may or may not want on top of your caffè.

You can get panna with any of the coffee drinks listed. Just ask for whatever drink you want con panna. ristretto ree|STEHT|toh A caffè ristretto is essentially a single shot of espresso with less water than a traditional shot. So it’s the same amount of coffee with less water passing through it, making the flavor much more concentrated. This can also be called a caffè stretto. scuro SKOO|roh The word “scuro” means dark, and you may know it if you buy Italian espresso at home and it’s a dark roast. But in an Italian bar, “scuro” isn’t something you’re likely to use often. One instance when you might is if you like your cappuccino with a little less milk, though not as little as a macchiato – you could order a cappuccino scuro and it would be a bit darker in color than a normal cappuccino. shakerato shay|keh|RAH|toh I actually discovered the shakerato while in the U.S., but it was because I was reading the blogs of my Italy expat friends and feeling envious of their summertime coffee drinks.

Especially after Cherrye at My Bella Vita posted pictures of her caffè shakerato I knew I had to make my own. Luckily, it’s easy. It’s a shot of espresso mixed with milk, ice, and sugar in a cocktail shaker and served in a tall glass with the foam scooped from the shaker on top. Yum. zucchero TSOO|keh|roh This is the Italian word for “sugar,” and also the name of a popular Italian singer. Chances are, however, if you’re ordering coffee, you’re not talking about the singer. And If You Want the Coffee Experience Without the Coffee There are non-coffee drinks that every Italian bar will have on the menu. You can, therefore, have your corner bar experience without having to drink something you hate. caffè d’orzo KAH|feh DORE|tzoh This is supposed to be a coffee substitute for people who can’t drink coffee, but from what I’ve heard it doesn’t come close to the flavor of real coffee.

Perhaps it’s akin to comparing hamburgers with gardenburgers – they’re clearly not the same thing, so really shouldn’t be compared, but one is attempting to stand in for the other. Caffè d’orzo is made from barley, and you can order it in the same ways you’d order caffè – doppio, macchiato, marocchino, cappuccino, etc. cioccolata calda cho|koh|LAH|tah KAHL|dah This is an excellent cold weather treat, and although the words mean “hot chocolate” you shouldn’t think this is anything like the watery concoction you make at home. It’s closer to pudding. It’s kind of like drinkable pudding. And it’s so good I wrote a whole post about it. Cioccolata Calda, Italian Hot Chocolate tè TEH Not surprisingly, this word means “tea” in Italian. The Italians don’t love their tea the way the English do, but you can get tea in pretty much any Italian bar.

Just as in many restaurants in the U.S., when you order tea you’ll usually get a carafe with hot water in it, a tea cup, and a tea bag. It’s not advisable to try to bring in your own tea bag, by the way. [display_feed= to read more about Italian foods? These articles should help:;items=10;desc=0] Great list! I haven’t even heard of some of these. FYI, if you are in the south, that marocchino is called a caffe bacio … like a coffee “kiss.” It is my favorite, as well! What A Macchiato Really Is | The Huffington Post What A Macchiato Really Is 04/19/2012 08:54 am ET | Updated Aug 31, 2012 Kitchen Daily Except for a select few of us, practically everyone drinks coffee in the morning. For many of us it's a crutch -- we just can't live without it. And it's a good reason why a certain chain coffee shop has stayed in business all these years, but we've got a bone to pick with them.

Not only has this coffee company created Italian-sounding names that were never Italian to begin with ( Frappuccino ) but it's also caused some confusion with authentic terms, namely the macchiato. Most people would know an espresso or a cappuccino when they saw one, but would you know a real macchiato? The Macchiato Defined The macchiato (mah-key-AH-toe) is a cornerstone of Italian coffee culture, along with the espresso and cappuccino, among other coffee drinks . It's basically an espresso (served in a demitasse cup) with a small amount of foamed milk on top -- the name macchiato means "marked." So really, you could look at it as a cross between an espresso and a cappuccino. Since Italians only drink cappuccino in the morning, a macchiato gives the afternoon drinker the option of having a little milk in their espresso for some extra flavor. It's also a good option for those who can't tolerate a strong espresso but find a cappuccino too weak and milky.

There is another type of macchiato called "latte macchiato," which is a cup of hot milk with a shot of espresso, but it does not have caramel-flavored syrup added, which is what the chain coffee shop would have you believe is a true macchiato. How To Order An authentic macchiato is one of those coffee drinks that's served at any reputable coffee bar or restaurant, so you won't necessarily see it written up on the menu. Go ahead and order one without hesitation. But if you decide to order one at the chain coffee shop, you'll probably have to specify an "espresso macchiato" unless you want to get that caramel concoction. In Italy, all you have to ask for is a "caffe macchiato" and everyone will know what you want -- but don't ask for a frappuccino unless you want to be embarrassed. What's your favorite kind of coffee? Let us know below. See the slideshow below for some great drink ideas using coffee.

Coffee Drinks Italian Coffee Culture | ITALY Magazine Italian Coffee Culture Barry Lillie | Monday, November 4, 2013 - 15:00 It would be fair to say that Italians are passionate about coffee. So much so, you would think they had discovered it. They didn’t. To make up for this, however, they have invented a coffee culture unequalled anywhere else in the world. When coffee was first shipped from the Middle East to Venice, it caused a furore and was almost banned from entering the port. Coffee houses were already established in Istanbul, but the fate of this stimulating drink was in the hands of Islamic preachers, who at first considered it on a par with alcohol. Eventually, it was accepted under Islamic law and trade began briskly in the 16th century. Coffee houses in Venice sprung up and very quickly the black liquid, which was until now solely consumed as a medicinal drink, achieved cult status, making it a luxury item, out of reach for most of Venetian society.

However, as coffee plantations became established within the European colonies in South America and Asia, availability increased, the price decreased and as it became more accessible to the poorer population, it ceased to be seen as purely medicinal. With over two hundred coffee houses along its canals, the reputation of this wonderful new drink soon spread to the neighbouring cities of Verona, Milan and Turin. Elegant new coffee houses were built and some of these original houses still remain to this day. Turin’s oldest surviving coffee house opened in 1763: Caffè Al Bicerin, situated on Piazza della Consolata, is home to the historic drink of Turin, the ‘Bicerin’, whose recipe remains a closely guarded secret. Once frequented by the aristocracy, including the likes of Puccini, Cavour and Dumas, the tiny space has only eight marble-topped tables meaning there is often a queue of people waiting outside to sample the delights within. Coffee consumption soon spread to Rome and the rest of the peninsula, with imports arriving at the ports in Naples, Bari and Sicily.

The spread nationwide escalated and it wasn’t long before every household in Italy became familiar with the drink, eventually evolving in a culture that is still relevant today. Perhaps one of the most iconic images that instantly quantifies the importance of coffee in Italian society is the ‘macchinetta’. The famous aluminum stove-top percolator, designed and produced by Bialetti in 1933 can be found in every Italian kitchen. This easy-to-use coffee maker is capable of producing a faultless espresso every time. So perfect is the design that it’s been emulated, but never bettered. However times change and now electric coffee machines stand on bar counters, forcing scalding water over ground coffee beans to create a rich, creamy shot of caffeine. Howard Schultz, the CEO at Starbucks, has said in the past that it was during a trip to Milan that he became inspired to create the now international coffee house model. In reality, the Italian coffee bar and the U.S. chain are poles apart. The partaking of il caffè is a way of life. Most Italians have no desire to sit reading the latest best-seller whilst sipping a caramel-flavoured latte.

In fact ask for a latte in Italy and you’ll get more than a confused look from the barista. In 2009, while staying in L’Aquila, a friend ordered a latte and was surprised to be given a glass of tepid milk. So what are the unwritten rules of Italian coffee culture? Ask most people and they’ll tell you, never order a cappuccino after 11.00 am. This is technically true; Italians view the milky drink only as a breakfast beverage; however, at holiday resorts, coffee bars can still be seen serving cappuccini (the plural) to tourists, well into the afternoon, but you’ll be hard pressed to find any restaurant that will serve any milk-based coffee after dinner. At most Italian bars, including motorway services, you will be expected to pay for your drink before it is prepared for you. Never ask for an espresso, simply request, ‘un caffè, per favore’ and after you hand your receipt to the barista, you’ll receive a short, strong black shot accompanied by a small glass of water for palate cleansing.

If you prefer your coffee to be white, then it’s quite acceptable to ask for a ‘caffè macchiato’, an espresso with a dash of steamed milk. If a shot of coffee isn’t enough to hit the spot, ask for a ‘caffè doppio’, which is quite literally a double espresso, but be aware this isn’t an Italian habit and if you really want something more substantial then ask for a ‘caffè lungo’, an espresso diluted with hot water making it a longer, but weaker tasting drink. If you see ‘caffè corretto’ on the menu, it’s best to check your watch for the time as it’s an espresso complete with a shot of liquor: my local bar serves it with a generous slug of grappa, so isn’t really recommended for breakfast or mid-morning consumption. Once you have become experienced in the politics of coffee purchasing and you’re travelling around Italy, why not try some of the regional recipes that are on offer. In Trentino ask for a ‘cappuccino Viennese’ and you’ll be served a delicious frothy coffee with chocolate and cinnamon.

In the Marche region, stop for a ‘caffè anisette’ for an aniseed-flavoured espresso, in Naples enjoy coffee flavoured with hazelnut cream and, while in Sicily, why not indulge in a ‘caffè d’u parrinu’, mentioned by Nicoletta Agnello Hornby in her novel "Con un filo d’olio", an Arabic-inspired coffee flavoured with cloves, cinnamon and cocoa powder . Finally, a Neapolitan tradition that is slowly dying out is the practice of ‘caffè sospeso’, meaning suspended coffee: it’s the practice of paying for two coffees but only consuming one, leaving the other for a stranger to enjoy for free. Because every Italian loves good coffee, and there is no better feeling than that of sharing a cup with a stranger. Topic:

Question: The 'latte' coffee drink means in original Italian?
Answer: Milk