So after our introductory post, we need to get down to the serious business of Italian coffee – the espresso.
Rule number one – if you want an espresso in Italy, you need to order a ‘caffé’.
This is the real term in Italy for an espresso, clear and simple.
The espresso should always always have the ‘crema’ on the top, which is the creamy brown part of the coffee.
This should actually be a general rule for the overall texture of the coffee, which needs to have a rich taste and not be a wishy washy liquid.
An Italian espresso should always be served hot, in the words of the Italians “bollente” or boiling.
The natives are, however, flexible about sugar.
The purists will say that true coffee should be drunk without it, but even most Italians find their coffee more palatable with a teaspoon (or two).
Just make sure you stir it properly otherwise it ends up in the bottom of the cup and it’s not a nice way to finish your coffee.
Now a word on how to drink it.
If you’re having a quick coffee, you’ll see Italians stand up at the bar, often chatting with the barista or their colleagues.
It’s a very social and dynamic ten minute break for the locals.
After lunch or dinner it’s perfectly acceptable and even civilised to drink your coffee at the table sitting down, but expect to pay more for it (about 1.
50 euros).
Otherwise in Italy a coffee should be 90 cents and anyone who makes you pay more is ripping you off.
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