How to Order Coffee in Italy (A Practical Guide)

The beans are excellent, the machines are seasoned with thousands of previous brews, and even the most basic bar turns out an espresso worth crossing the room for. Strong but never bitter; that is the standard.

The catch? Italian coffee culture comes with its own rules, rituals and vocabulary, and most visitors hit a wall the moment they step up to the counter.

I have spent a lot of time keeping Italian bars in business across many trips to the country, and with a little help from my Italian friends, I have got the hang of it. This guide covers everything you need to know to order coffee in Italy with confidence: the key phrases, the steps and the main types of coffee on the menu.

How to Order Coffee in Italy: Step by Step

Step 1: Find a bar

In Italy, a bar (un bar) is not what you might expect. Although Italian bars sell sandwiches, pastries and alcohol, coffee is their main trade. You will find them on virtually every corner in any Italian city, town or village, so locating one is the easy part.

Once you have found one you like the look of, step inside.

Step 2: Decide what you want

Before you reach the bar, know your order. The default coffee — un caffè — is an espresso. In touristy areas, there can be an assumption you want something weaker; if you want to make it crystal clear, ask for a caffè normale.

Not a fan of strong coffee? The closest to a drip coffee in Italy is a caffè Americano or caffè lungo, an espresso topped up with hot water.

There is no size selection here. Volume is determined by the type of coffee, not your preference

Step 3: Work out the ordering system

This is where visitors often come unstuck.

Some bars require you to pay first at the till (la cassa). Order there, pay and take your receipt to the barista. In others, you order at the bar and pay afterwards.

If you are unsure, hang back for a minute and watch a local. Then do the same.

Step 4: Order at the counter

Don’t stand patiently waiting to be noticed: you may wait a while. But although it may not give the appearance of it, there is some order.

When there is a gap at the front of the counter, move into it, place your receipt down if you have one, make eye contact with the barista and order. A cheerful buongiorno (or buona sera after lunch) goes a long way.

Your coffee is on its way when the saucer and spoon appear in front of you.

Step 5: Drink up

Italians do not linger over espresso. The done thing is to drink it quickly at the counter and move on. Most locals are in and out in two minutes.

You can sit down (al tavolo) in many bars, but expect to pay more — sometimes significantly more — for the privilege. Takeaway coffee is not part of Italian bar culture, so do not plan on walking out with a cup.

Popular Types of Coffee in Italy

Black coffees

Caffè — The standard Italian coffee: a short, strong single espresso served in a small ceramic cup. The presence of crema — the pale foam produced by the coffee’s natural oils — is a reliable sign of quality.

Caffè lungo — Despite the name, this is not a ‘long’ coffee in the way you might expect. It has around double the water of a regular espresso, making it slightly less concentrated, though still a far cry from filter coffee.

Caffè Americano — An espresso in a larger cup, topped up with hot water. In some bars, the hot water arrives in a small jug so you control the dilution yourself. In my experience, results vary wildly.

Caffè ristretto — Also known as caffe corto. A ristretto uses the same amount of coffee as a standard espresso but less water, making it even more concentrated and intense. Short of chewing on a coffee bean, this is as close to pure coffee as you will get. Handle with care.

Caffè doppio — A double espresso. The Italian equivalent of hitting turbo.

Milk-based coffees

Cappuccino — Italy’s most famous coffee export. Equal parts espresso, steamed milk and milk foam, and considerably smaller than the bucket-sized versions you get at home, which is why it has more flavour. I never order cappuccino at home, but I will have one in Italy.

One important rule: in Italy, cappuccino is a breakfast drink. Ordering one after 11 am — and especially after a meal — is a cultural no-no.

Italians view milky drinks as heavy and unsuitable after food. The barista will still make it for you, but brace yourself for a look.

Caffè latte — One part espresso to two parts hot milk, with just a little foam on top. Less popular in Italy than elsewhere. Whatever you do, don’t ask for a latte. This translates as milk and you are likely to be handed a glass of the white stuff.

Caffè macchiato — My go-to. There are two varieties: caffe macchiato (an espresso stained with a small amount of milk foam) and latte macchiato (warm milk stained with a shot of espresso). Since macchiato is an adjective in Italian, be specific.

Caffè marrochino — The closest Italian equivalent to a mocha. Created in Alessandria in Piedmont, it combines a shot of espresso with cocoa powder and milk froth, served in a glass. In parts of northern Italy, thick cocoa or Nutella also features.

Caffè con panna — A shot of espresso with a generous dollop of whipped cream on top. Also available in Italian patisseries (pasticcerie).

Caffè cioccolato – My new caffeinated crush in Italy. Caffè cioccolato is a shot of espresso mixed with cocoa, the taste of which should linger long after you have taken your last sip.

Cold, sweet & special

Caffè shakerato — A summer staple. Espresso and ice, vigorously shaken and served in a tall glass with a frothy top. The barista will ask whether you want it dolce (sweet) or amaro (bitter). You can also add whipped cream or a shot of liqueur.

Caffè freddo — Essentially iced coffee: espresso shaken with ice and sugar until it has a slight frothy head.

Caffè affogato — Part coffee, part dessert: a shot of freshly made espresso poured over a scoop of vanilla ice cream in a glass. Affogato translates as ‘drowned’. It is exactly what it sounds like, and is delicious.

Caffè corretto — The Italian answer to Irish coffee, minus the cream. A shot of espresso spiked with a small amount of alcohol, typically grappa, though sambuca or brandy also appear.

It usually arrives ready-made, though occasionally you will be given a shot glass on the side. If you are very lucky, a bottle of the relevant spirit appears on the counter. That tends to be reserved for regulars.

Caffè cioccolato — This is my new caffeinated crush in Italy. Caffè cioccolato is a shot of espresso mixed with cocoa, the taste of which should linger long after you have taken your last sip.

Caffè d’orzo — A caffeine-free coffee made from barley (orzo). You can order it in all the usual ways — espresso, cappuccino, macchiato. It is a little too bitter for my taste, but others love it.

Caffè al ginseng — Trendy, sweet and absolutely nothing like coffee. Made with ginseng root extract, it is roughly twice the volume of an espresso and has a nutty, sweet flavour.

It is reportedly an aphrodisiac. Whether that is true is between you and the ginseng.

Regional Coffees

If you want to go deeper, it is worth knowing a few regional coffee traditions. Espresso is everywhere, but there are local twists across the country.

Neapolitans take their espresso with hazelnut flavouring. Head to Padua and you might come across patavina, a 19th-century tradition combining espresso with cream, mint syrup and a dusting of cocoa. In Turin, bicerin is the speciality: layered coffee, chocolate and cream served in a glass.

Decaffeinated Coffee in Italy

Do you want to cut down on caffeine? If you want a decaf coffee, ask for any of the varieties above adding decaffeinato (day-caff-een-AH-toe). Except for ristretto; that rather defeats the purpose.

Essential Vocabulary

Useful words & phrases

• Buongiorno — good day
• Buonasera — good afternoon / evening
• Arrivederci — goodbye
• Ciao — informal hello / goodbye
• Grazie — thank you
• Grazie mille — thank you very much
• Un caffè per favore — a coffee, please
• Altro caffè, per favore — another coffee, please
• Vorrei… — I’d like…
• Posso avere…? — may I have…?
• Caldo / freddo — hot / cold

Common items

• La tazza — cup
• Il bicchiere — glass
• Il cucchiaino — small spoon
• Lo zucchero — sugar
• Una bottiglia d’acqua — a bottle of water

And that’s a wrap!

Italian coffee culture is its own world, but once you know the basics it is one of life’s great pleasures. Don’t be daunted by the pace or the process. Order an espresso, drink it at the counter and wonder why you ever put up with anything less.

Planning a trip? Browse my Italy archive, or start with my 3-day Florence itinerary, guide to what to see in Rome or these tips for first-time visitors to Venice.

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About Bridget

Bridget Coleman has been a passionate traveller for more than 30 years. She has visited 70+ countries, most as a solo traveller.

Articles on this site reflect her first-hand experiences.

To get in touch, email her at hello@theflashpacker.net or follow her on social media.

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