Coffee in Italy isn’t just a drink—it’s part of daily life, woven into every routine from breakfast to late-night chats. Yet for visitors, navigating an Italian bar can be surprisingly tricky. Forget tall paper cups and caramel-flavored concoctions; here, coffee is simple, quick, and deeply rooted in tradition. Knowing a few basics will help you order confidently and enjoy the experience like a local.
Coffee Throughout the Day
Espresso
When you ask for “un caffè,” you’ll always be served an espresso. It’s small, strong, and comes in a tiny cup. Despite its intense taste, it has less caffeine than many expect because of its short extraction time. Variations include ristretto (short and concentrated), lungo (longer and slightly weaker), doppio (double), or decaffeinato (decaf).
Macchiato
This is an espresso “stained” with a splash of milk. You can request it hot or cold, with or without foam. Occasionally, you’ll hear someone order a macchiatone, which is just a slightly larger version.
Ginseng
A newer addition to Italian bars, this sweet blend of espresso and ginseng extract is creamy, aromatic, and increasingly popular, especially in northern Italy.
Morning Favorites
Orzo
A roasted barley drink served like coffee but naturally caffeine-free. It’s often the choice for children or those avoiding caffeine.
Caffè latte and Latte macchiato
Both are milk-heavy drinks. A caffè latte is mostly hot milk with a shot of espresso, served in a tall glass. A latte macchiato is the opposite: milk with just a “mark” of coffee. Be careful—if you order just “latte,” you’ll be given plain hot milk.
Cappuccino
Perhaps the most famous Italian coffee abroad, cappuccino is a balanced mix of espresso, steamed milk, and foam. Traditionally, Italians drink it only in the morning, but no one will stop you from enjoying it at any time of day.
Caffè americano
The closest equivalent to American-style black coffee. It’s usually an espresso served with hot water on the side, allowing you to dilute it to taste.
After Lunch and Beyond
Caffè corretto
For an extra kick, Italians sometimes “correct” their espresso with a splash of liquor—grappa, whiskey, or Sambuca are common choices.
Shakerato
Perfect for summer, this is a chilled espresso shaken with ice (and often sugar) until frothy, then poured into a cocktail glass. Sometimes a dash of liqueur is added for flavor.
Marocchino
An indulgent treat usually served in a glass: espresso with cocoa powder and a little foamed milk. Depending on the region, you might find slight variations, but it’s always rich and satisfying.
The Beloved Moka
No overview of Italian coffee would be complete without the moka pot, the stovetop brewer found in nearly every home. Invented in the 1930s, it produces a strong, aromatic coffee that many Italians swear by. The scent of moka coffee is part of waking up in Italy, and being offered one in someone’s home is a sign of genuine hospitality.
Coffee Culture Tips
In Italy, coffee is rarely taken “to go.” Most people order at the counter, drink it standing in a few quick sips, and then carry on with their day. If you sit down, expect to pay a bit more for table service. And while traditions suggest cappuccino is for mornings and espresso for later in the day, the truth is you should drink what you like—Italians may raise an eyebrow, but no one will stop you.
Coffee here isn’t complicated, but it does follow its own rhythm. Learn the basics, step up to the bar, and you’ll soon feel right at home in Italy’s caffeine-fueled culture.
