Italian Coffee Specialities

Who does not know them? They are one of the most popular coffee specialties in the world.
After the first major coffee transport reached the Venetian port in 1624, the famous ‘Café Florian’ opened its doors in 1647.
The rest is history.
So here is an overview of the most common Italian coffee specialties.
With Caffè, the Italian means espresso.

 

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Ristretto

  • Espresso with very little water (15-20 ml instead of the usual 25 ml)

Caffè (Espresso)

  • Very strong coffee without milk.
  • The water is pressed under high pressure (9 bar) through very finely ground coffee powder.
  • In southern Italy it is often served already sweetened.

Caffè doppio

  • double espresso

Caffè lungo

  • Espresso with double the amount of water used.
  • Is in Italy actually only for breakfast or mornings drunk.

Cappuccino

  • An espresso in a 120 ml cup, filled with hot milk and milk foam, often sprinkled with cocoa powder.
  • Is drunk exclusively in the morning.

Caffè macchiato

  • Espresso with a little milk foam.

Latte macchiato

  • Literally: “stained milk”, foamed warm milk with espresso.

Caffè latte

  • Italian version of milk coffee, half hot milk and espresso each.

 

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Caffè con cremina di zucchero

  • For 3 cups add the 6 tsp of granulated sugar in a small bowl.
  • Prepare the mocha as usual and bring it to the stove.
  • Pour the first creamiest drops of coffee to the sugar and whip with a teaspoon until a sufficiently thick cream is obtained. 
  • Add a teaspoon full of cream in each cup and then pour over the coffee.

 

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Cappuccino con panna

  • Cappuccino with whipped cream instead of foamed milk.

 

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Caffè americano

  • An espresso in a large cup, filled with hot water.

 

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Chiocolaccino

  • Cappuccino sprinkled with grated chocolate.

Barbagliata

  • Originated in the 19th century.
  • Boil 20 g cocoa with 20 g sugar and 200 ml water
  • Add 200 ml of coffee and 200 ml of milk.
  • Can be served with whipped cream.
  • Is drunk warm or cold in Milan

 

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Bicerin

  • A mixture of espresso, chocolate and cream, a specialty from Turin.

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Marocchino

  • First, add a piece of dark chocolate to an espresso and sprinkle with cocoa powder and black pepper in a glass.
  • Then fill up the glass with a little bit of hot milk foam.
  • Finally, sprinkle the Marocchino coffee with a prize cocoa.

 

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Mischio

  • Mix of coffee and cocoa with whipped cream.

 

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Caffè shakerato

  • Espresso with ice cubes in the cocktailmixer crushed and foamed, possibly with amaretto, vanilla flavour or grappa.

 

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Caffè corretto

  • Espresso with high alcohol, mostly grappa.

Caffè grappa

  • Espresso with a separately served glass of grappa.

 

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Caffè in ghiaccio

  • Espresso served in a drinking glass with 5-6 ice cubes.
  • The coffee is first sweetened in the coffee cup and then poured over the ice.
  • This allows the coffee to be cooled quickly without too much watering down.
  • A specialty from southern Italy.

Espresso Romano

  • Espresso served with a slice of lemon.
  • The lemon is rubbed on the edge of the cup.
  • The acid of the lemon is said to increase the aromas of the coffee.

 

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Affogato al caffè

  • In English ‘drowned in the coffee’ is a dessert from Italian cuisine.
  • Outside Italy, is also mistakenly referred to as Espresso Affogato (“drowned espresso”).
  • A scoop of vanilla ice-cream is placed in a small cup or a small glass and poured over with hot espresso.
  • Affogato is eaten with a small spoon.
  • There are also variations with hazelnut ice cream, cocoa powder, cream or liquid chocolate.

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