Coffee according to Italians

 In All Posts, Coffee Heritage
Preface: if you are a nazi grammar this is not the right place for you. We are Italians and perfectly conscious of our grammar limits. We do our best to share our knowledge and we do it for free. If you want to help us fix our errors and typos we are more than happy to accept! If want to show your grammar skills to a foreigner than we are not interested. Please remember that you are not forced to read this article and you are not paying for a service. Thank you 🙂

Talking about Coffee & Italy is basically like talking about mozzarella & pizza.

You can’t imagine a better pair than this. That’s because Italians invented and mastered the art of grinding & extracting coffee beans since 1900.

With the recent arrival of big international coffee brands such as Starbucks, a great amount of new coffees flooded the market  generating confusion with consumers regarding the real coffee recipes

Let’s go trough the most famous coffees:


Espresso

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Enter in any coffee shop all over Italy, ask for a coffee and that’s what you will get

Name: Espresso means express/quick, is linked to the quick preparation times

Serving time according to Italians: all day long, specially after any meal

Cup Size: 40ml

Liquid content: 25/30ml

Color: Hazelnut

Composition: 100% coffee

Main Feature: Thick cream

Suggested Blends: 70% robusta – 30% arabic

Variations: Double Espresso/Macchiato/Schiumato/Ristretto/Lungo/Corretto

Classic mistakes: DO NOT FILL UP THE CUP! Not even for the double espresso

Serious Mistakes: don’t burn it, don’t let it stand too long

History: Born in the 1884 in Torino (It) after the invention of the first coffee machine from Angelo Moriondo. It will spreads all over the world more than 70 years later with the adoption of new technologies more similar to the actual ones.


Cappuccino

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That’s the most appreciated coffee when it comes to breakfast

Name: Named after the Capuchin friars. Its color is similar to the color of their Capuchin robe

Serving time according to Italians: breakfast, tea time. Never during lunch or dinner. Ask for a cappuccino to sip with your meal if you want the waiter to look at you in a strange way

Cup Size: 125ml

Liquid content: 125ml froth included

Color: White & Hazelnut

Composition: 25ml coffee – 100ml milk

Main Feature: Thick froth, it usually leaves white moustaches

Suggested Blends: It goes well with most of the coffees depending on personal taste

Variations: No variations

Classic Mistakes: 1 Over heat the milk and you won’t be able to digest it, under heat it and it won’t transform in sugar. 2 Too much coffee .

Serious Mistakes: 1 Changing the size of the cup without respecting the ratio. 2 Too much milk, not enough froth

History: Many different stories, not an official one. The only known fact is that is born around 1900


Americano

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Really few people drink Americano in Italy

Name: Americano means American (Named after the US troops)

Serving time according to Italians: all day long

Cup Size:125ml

Liquid content:125ml

Color: Black/Hazelnut

Composition: 100% coffee

Main Feature: Nice cream on top

Suggested Blends: It really depends on the preferences. I personally prefer to use a double shot when is 100% Arabic

Variations: Single/Double

Classic mistakes: First coffee than water, even if this is the original recipe it will completely cancel the cream

Serious Mistakes: don’t burn it, don’t let it stand too long

History: When the Us army landed in Anzio (Rome) to fight against the Nazis they couldn’t drink the Espresso because it was too strong. They start to add hot water to make it look similar to the filter coffee. From that point Italians started to call it Americano


Marocchino

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A good and sweet alternative to Espresso

Name: Named after a type of expensive leather because of the color

Serving time according to Italians: all day long, specially after any meal

Cup Size:40ml, glass

Liquid content: 40ml including froth

Color: Layers

Composition: Coffee, cocoa, milk froth

Main Feature: Nice cream on top

Suggested Blends: 70% robusta – 30% arabic

Variations: Nutella

Classic mistakes: don’t burn it

Serious Mistakes: Not that I know

History: Born in the northern of Italy after the famous Caffe Bicerin


Caffellatte

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Typical breakfast coffee, can be hot or cold depending on the season

Name: The name follows the ratio, Caffe (Coffee) & Latte (Milk)

Serving time according to Italians: Breakfast mostly, tea time. Never during lunch or dinner

Cup Size: Tumbler mostly or mug, but even bowl at home

Liquid content: depending on the glass

Color: Brown

Composition: Coffee & milk

Main Feature: Cold Caffellatte can be a valid alternative to Cappuccino for heating days

Suggested Blends: It goes well with most of the coffees depending on personal taste

Variations: If made at home with moka, it comes without froth and more coffee. If made at the bar there is less coffee and a little bit of froth

Classic Mistakes: 1 Over heat the milk and you won’t be able to digest it, under heat it and it won’t transform in sugar.

Serious Mistakes: Not that I know

History: No history for this coffee


Latte Macchiato

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Typical breakfast coffee, can be hot or cold depending on the season

Name: The name follow the ratio, Latte (Milk) Macchiato (“Stained” with coffee)

Serving time according to Italians: Breakfast mostly, tea time. Never during lunch or dinner

Cup Size: Tumbler mostly or mug, but even bowl at home

Liquid content: depending on glass

Color: White with brown layers or shades

Composition: Coffee & milk

Main Feature: Cold Latte Macchiato can be a valid alternative to Cappuccino for heating days

Suggested Blends: It goes well with most of the coffees depending on personal taste

Variations: Cold or Hot

Classic Mistakes: 1 Over heat the milk and you won’t be able to digest it, under heat it and it won’t transform in sugar.

Serious Mistakes: Not that I know

History: No history for this coffee


Other Coffees

Macchiato: Espresso with little bit of milk (cold or hot)

Schiumato: Espresso with froth

Corretto: Espresso with spirit (usually grappa, sambuca, Mistrà)

Caffè Freddo: Cold coffee with sugar

Granita al Caffè: Frozen coffee grated (usually served with whip cream)

Caffè Shakerato: Ice, sugar, espresso and shake it until you can

 

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Singer, songwriter, artist. I am none of those things so I ended up opening a restaurant...
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