What kind of Coffee Do Italian's Drink?

The Art of the Brew: A Guide to Coffee Styles in Italy

If you’ve ever stood at a crowded marble counter in Rome or Milan, you’ll know that coffee in Italy isn’t just a morning caffeine fix—it’s a choreographed ritual. At Carluccio’s, we believe the secret to a great caffè lies in understanding the tradition behind the cup.

From the specific roast to the regional nuances, here is everything you need to know about how Italians truly drink their coffee.

The Style: Short, Sharp, and Social

In Italy, "coffee" is synonymous with Espresso. You won’t find "venti" sizes here; instead, the focus is on quality and speed.

• Caffè (Espresso): The default. A single shot, usually downed in two gulps while standing at the bar.

• Macchiato: An espresso "marked" with a tiny dollop of foamed milk.

• Cappuccino: Strictly a morning affair. Ordering one after 11:00 am is considered a culinary faux pas, as Italians believe hot milk interferes with digestion after a meal.

• Caffè Corretto: For those looking for a little extra spirit, this is an espresso "corrected" with a splash of grappa or sambuca.

The Beans: The Perfect Balance

While the speciality coffee world often obsesses over 100% Arabica, the Italian tradition is built on The Blend. Most Italian coffee is a sophisticated mix of Arabica (for sweetness and acidity) and Robusta (for body, caffeine, and that thick, velvety crema). The inclusion of high-quality Robusta is what gives Italian coffee its punchy, chocolatey profile and its iconic thick foam.

Bring the Bar Home: The Carluccio’s Collection

To help you recreate the authentic Italian experience in your own kitchen, our online deli features three signature blends inspired by Italy's greatest coffee cities. Our Milano blend reflects the North’s preference for elegance, offering a smooth, 100% Arabica finish with delicate floral notes. If you fancy the classic, balanced taste of the capital, our Roma variety delivers a medium roast that is versatile and smooth, perfect for any time of day. For those who crave the intensity of the South, our Napoli blend is a bold, dark roast with a higher Robusta content, providing that famous Neapolitan kick and a rich, lasting crema.

Regional Flavours: From North to South

Italy’s coffee map is as diverse as its pasta shapes. In the North, particularly in cities like Trieste (the coffee capital) and Turin, you will find more sophisticated, lighter roasts. Turin is even home to the Bicerin, a layered masterpiece of espresso, drinking chocolate, and cream.

As you travel south towards Naples, the preference shifts dramatically. Here, the coffee is legendary for being strong, dark, and syrupy. It is often served in piping hot cups to ensure the temperature matches the intensity of the flavour. This is also where the "Caffè Sospeso" (suspended coffee) tradition began—paying for an extra coffee for a stranger in need.

How to Drink it Like a Local

• Drink it at the bar: It’s cheaper and more authentic than sitting at a table.

• Water first: Most bars serve a small glass of sparkling water with your coffee. Drink this before your espresso to cleanse your palate.

• Keep it quick: An espresso is designed to be enjoyed immediately while the crema is still intact.

"To an Italian, coffee is a moment of pause, a brief social contract, and a point of national pride."