WHAT IS ESPRESSO COFFEE?

The name espresso is Italian in origin. It was first coined around 1900, and loosely translated means a cup of coffee brewed expressly for you. Properly brewed, an espresso will feature a layer of rich dark golden cream, called crema on the surface. This crema is one indicator of a quality espresso. Making a great espresso is truly an art as well as a science.

Drinking an espresso coffee can also be an art. In an Italian café, you might witness patrons breathing in the aroma as they hold the cup and saucer, then drinking the entire beverage in 3 or 4 quick gulps. Adding sugar to the espresso is accepted. But a truly great espresso is a joy to drink without any additives, so you can taste and appreciate more.

What are the secrets of a great coffee? The machine; well serviced and clean, fresh ground coffee beans, fresh milk for cappuccino and lattes. For cappuccinos the milk should be cold- that helps get the milk nice and frothy when it's heated up for the foam topping.

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.

Coffee isn’t meant to be sipped slowly for hours. Italian coffee comes in tiny quantities, and it doesn’t usually come in to-go cups, you stand, drink and go.

ESPRESSO - Some of us can't start the day without it. It is almost as if we take ownership of our coffee. Everyone has his/her own way of drinking it, has a favorite or even particular method of drinking it - "not too much milk," "tepid please," "with brown sugar" and "al vetro (inside a small glass) are some of the requests you hear in a bar every day.

You’ve probably heard that Italians don’t drink cappuccino after 11am. This comes from 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.

There are so many different types of Italian coffee, and by now we know them all, right? Latte, mocha, Frappuccino… You won’t find a single drink by those names here in Italy.

Please throw out all that Starbucks-infused words you think will help you order coffee in Italy. It won’t. You have to start over with your Italian coffee vocabulary. Here we go.

In Rome, breakfast usually consists of “cappuccino e cornetto” (cappuccino and a croissant). “Cornetto semplice” is a croissant with no fillings. You may also pair the cappucino with whipped cream filled sweet bun called “maritozzo con panna.”

Espresso: known as Caffe in Italy, served in a 3 oz or demitasse cup. Strong in taste with a rich bronze froth known as a crema on top.

Doppio: Simply a double espresso.

Ristretto: More concentrated than a regular espresso that is made with less water.
Lungo: Espresso made with more water.

Macchiato: Espresso that is “marked” with a dollop of steamed milk on top.

Corretto: Espresso that is “corrected” with grappa, cognac or sambuca.

Caffè Hag: Decaffeinated. Hag (pronounced with a silent H) is a brand name that has become a generic term for a decaffeinated coffee. It is not unusual to ask for a "cappuccino hag" for example.

Cappuccino: Espresso with foamed milk, containing equal parts espresso, steamed and foamed milk.

Cappuccino scuro: Cappuccino prepared with less milk and is a darker color.

Cappuccino chiaro: Cappuccino prepared with more milk (but less than a caffe latte) and is lighter in color.

Caffe’ latte: Espresso made with more milk than a cappuccino but only a small amount of foam. In Italy it is usually a breakfast drink.

Latte macchiato: Steamed milk that is “marked” (sometimes ornately) with a shot of espresso coffee.

Caffè Americano: Sort of partway between the American-style coffee which 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 instead of the tiny espresso cups.

Granita: a kind of coffee slushy but better.

Marocchino: shot of espresso, a sprinkle of cacao powder, and a layer of foamed milk -- a little cup of heaven.


Here are some suggested places in Rome :

Caffe' Greco via Condotti - since 1760

La Tazza d’oro opposite the Pantheon - best granita

La Caffettiera Piazza di Pietra with delicious mini croissants