The Italian Espresso and Coffee Rituals

Learn how to order, drink, and enjoy coffee in Italy like a true local.

From Espresso to Iced Creations – Discover How Italians Really Drink Coffee

In Italy, coffee is more than just a beverage—it’s a rhythm of the day, a moment of connection, and a centuries-old cultural ritual. 

From the invention of the espresso machine in Torino to the rules around cappuccino and the joy of a well-shaken caffè shakerato on a summer afternoon. 

Italian coffee traditions are full of charm, nuance, and a touch of mystery for outsiders.

This guide takes you on a flavorful journey through the world of Italian coffee. 

You’ll learn not only what to drink and when, but how to order like a local, what caffè sospeso really means, and why milk after lunch is practically a crime. 

Whether you're sipping an early morning cappuccino or indulging in a creamy espresso freddo, there’s a story behind every cup.

Ready to explore? Let’s begin.

 

Table of Contents:

🇮🇹 The Origin of the Espresso Machine
🇮🇹 Different Types of Coffee and How They're Enjoyed
🇮🇹 A List of Italian Coffee Styles
🇮🇹 How to Order Coffee in Italy
🇮🇹 Caffè Sospeso – A Coffee for Someone in Need
🇮🇹 The Cappuccino Rule in Italy
🇮🇹 When to Drink What in Italy
🇮🇹 Hot Italian Coffee Drinks
🇮🇹 Cold Italian Coffees and Iced Creations

 

The origin of the espresso machine 

The Italian espresso, which most Italians drink at least once a day and is known around the world, was born in the city of Torino.

We’re not talking about coffee varieties or special blends, but about the machine that gave life to the beloved Italian espresso – known in Italy simply as caffè.

In 1884, Angelo Moriondo from Torino, who came from a family of entrepreneurs primarily involved in liqueur and chocolate production, created the espresso machine.

His father, Giacomo, together with his brother and cousin, founded the chocolate factory "Moriondo & Gariglio" in Torino in 1850, and they became the official chocolate suppliers to the House of Savoy.

As a curiosity, it's worth mentioning that the chocolate factory later moved to Rome following the relocation of the House of Savoy when Rome became the capital in 1871.

Angelo Moriondo was also involved in the hospitality business, as he owned the Grand Hotel Ligure, which at the time was located on Piazza Carlo Felice.

He also ran the American Bar in the Galleria Nazionale on Via Roma, and it was precisely the demand in the bar that led him to design a machine to produce coffee more quickly – especially during peak hours.

The Moriondo espresso machine was first presented at an exhibition in 1884 in Torino.

In this espresso coffee machine, the water was boiled before passing through a coil system to reach the coffee container. 

The water was therefore put under pressure, allowing the hot Italian drink to be prepared much faster.

With this ingenious machine, it became possible to make as many as 10 cups of coffee every 2 minutes – up to 300 cups in an hour. Hence the name “espresso”!

The coffee was also more concentrated, which preserved the aromas and scents better, making the drink even more flavorful.

Later, in the early 1900s, a Milanese named Desiderio Pavoni bought all the patents and began mass production of these machines, founding the Pavoni company.

Their spread was rapid, and the success was immense.

Over the years, many espresso machines have been created – increasingly beautiful and sophisticated – to meet the ever-growing demand for this now indispensable drink for Italians (and not only).

The mechanism behind all these machines remains the same as in the very first one, created in Torino in the latter half of the 19th century from Angelo Moriondo’s idea.

In short, there is a little piece of Torino in every cup of espresso enjoyed each day in Italy and around the world.

Different types of coffee and how they're enjoyed

If you’ve ever visited a bar in Italy, you may have noticed you’re served a small glass of water alongside your coffee.

Despite what many might think, this water is meant to be sipped before your coffee. The idea is to cleanse your palate so you’re fully ready to savor the rich aroma and flavor of the coffee.

Although Italians often pop into a bar, quickly drink an espresso, and leave just as fast, that doesn’t mean the coffee isn’t appreciated.

If you take a closer look at how Italians enjoy their coffee throughout the day, you’ll gain a deeper understanding of this daily ritual.

Let’s explore how coffee is typically enjoyed in Italy:

Morning

Most Italians start the day with either a cappuccino or a simple espresso, accompanied by something small to eat—like a biscuit, a cornetto (Italy’s version of a croissant), or a slice of fette biscottate—a type of twice-baked bread that’s somewhere between toast and a cookie.

There’s a certain slowness to this morning moment. It’s a gentle way to ease into the day.

Many will also have an espresso at a bar near their workplace or stop somewhere along the way. This cup is usually consumed quickly—unless they decide to enjoy their full breakfast at the bar.

 

Mid-Morning

If you spend a few hours in an Italian bar—as I’ve often done while writing—you’ll notice a pattern. Someone might stop by around 8:30, then return again around 10 or 10:30.

This is the mid-morning pause, and during this time, a caffè macchiato is often the drink of choice.

Macchiato means “stained” or “marked,” referring to the small splash of milk that softens the espresso.

 

Lunch

Coffee is essential after lunch!

If you’re in a bar around lunchtime, you might see the place transform into a full-on lunch spot—especially in larger towns and cities. This typically happens from around 12:00 or 12:30 until 13:30.

While some people settle in for a full meal, others—already finished with lunch—stand at the bar with a post-lunch espresso or macchiato, chatting with colleagues, the bar staff, or other regulars.

Espresso or caffè macchiato is the standard choice after lunch.

Afternoon

Just like the mid-morning break, coffee makes another appearance in the afternoon. 

People often reach for a regular espresso, a macchiato, or sometimes a ristretto—a shorter, more intense version of espresso that gives you an extra boost toward the end of the day.

 

Evening

As you may already know, in Italy, coffee is enjoyed after dessert. (And after coffee comes the amaro—the digestif liqueurs.)

In the evening, the most common choices are espresso, caffè lungo, or caffè macchiato.

Picture a waiter taking the after-dinner coffee order from a table of eight friends—chances are you’ll hear eight different coffee requests. 

And every one of them will be a variation of what Italians simply call caffè.

A list of Italian coffee types:

Caffè = espresso, also referred to as caffè espresso or caffè normale
Caffè ristretto = a more concentrated espresso, with less water
Caffè macchiato = espresso “marked” with a small spot of milk
Caffè lungo = espresso with a bit more hot water, a “longer” shot
Caffè americano = espresso diluted with hot water, similar to drip coffee
Cappuccino = espresso with steamed milk and a cap of milk foam
Latte macchiato = steamed milk “stained” with a dash of espresso, similar to a caffè latte
Caffè corretto = espresso with a splash of grappa, sambuca, or brandy
Crema al caffè = a dessert-like coffee drink – espresso whipped with cream and sugar, served cold

How to order coffee in Italy

The simplest way is to walk up to the counter and say: Un caffè, per favore.

That will get you an espresso.

The barista might check to make sure you know what you're asking for and say: Normale?

If that’s exactly what you want, just reply: Sì, grazie.

If you want something else, go ahead and say so—and as long as you end your sentence with per favore, you’re in good shape.

Counter or table?

In most Italian bars or cafés, the typical way to order coffee is to go straight to the counter, drink your coffee standing up, pay, and leave.

This is the most common—and cheapest—way to enjoy coffee in Italy.

If you choose to sit at a table, you’ll often get table service.

Just keep in mind: this usually costs more, especially in touristy areas.

 

How much does coffee cost?

 

It depends where you are. The normal price for an espresso is from 1-1,5 euros at the counter. 

Yet, I have got espresso in Catania for at little as 0,7 to 0,80 euros
 

Where do I pay?

In some cafés, you pay first at the register (la cassa), get a receipt, and then show it to the bartender (il barista) when you place your order.

This means one person handles the money, and someone else is in charge of the sacred art of making coffee.

Feeling confused?

Don’t worry—if you go about it “the wrong way,” it’s completely normal for the barista to shout over to the cashier, and everything will sort itself out:

Nessun problema – No problem.
Tutto a posto – All good.

Caffè sospeso – a coffee for someone in need

Caffè sospeso literally means “suspended coffee,” or a coffee put on hold.

Imagine walking into a typical Italian bar, ordering a coffee, and saying:
“E un caffè sospeso, per favore.”

The barista nods and makes a note of it. Later in the day, someone in need might come by and ask:

“C’è un caffè sospeso?” – Is there a coffee on hold?

If there is, they’ll be served that coffee, no questions asked.

 

The story behind caffè sospeso

This beautiful tradition began in Naples over a hundred years ago.  

If someone was having a good day—maybe they got paid, won a card game, or simply felt generous—they could pay for an extra coffee for someone else who might need it.

It’s said that during hard times, especially during the war, caffè sospeso became an unspoken rule in Naples. And even today, the tradition lives on—not only in Naples, but in other Italian cities as well.

In Italy, there are now similar concepts for food and other essentials—like pane sospeso (suspended bread) or pizza sospesa.

Why is caffè sospeso so meaningful?

Italians have a special relationship with coffee. As we’ve already explored, coffee isn’t just a drink—it’s a daily ritual, a right, a simple pleasure that brings people together.

Caffè sospeso is a way to share that joy.

It’s not charity in the traditional sense. It’s about community, about solidarity. For Neapolitans, it’s part of the city’s soul—a quiet, generous act with no expectation of anything in return.

So next time you’re in Italy, why not give it a try?

Think about it—someone might get a warm, energizing espresso with a little sugar, all thanks to you.

 

The cappuccino rule in Italy

In Italy, cappuccino is strictly a breakfast drink—and that’s that. It’s an unspoken rule, part of the cultural DNA.

Cappuccino belongs to the morning hours, usually paired with a cornetto or a few biscuits, maybe a bit later in the morning—but always well before lunch, and never after a meal.

Why don’t Italians drink cappuccino after lunch or dinner?

For Italians, food and drink are all about balance and digestion.

After a flavorful, warm meal, no one wants to fill their stomach with milk. Milk is considered heavy, and it’s believed to interfere with digestion.

It also simply doesn’t pair with food.

Just imagine—pesto and cappuccino? It goes against everything Italians are taught from childhood.

After a meal, it’s time for an espresso (caffè), or maybe a caffè macchiato (espresso “stained” with a splash of hot milk).

It gives you a boost without weighing you down.

What happens if you order cappuccino after dinner?

If you ask for a cappuccino after dinner, you’ll probably get it—but don’t be surprised if the waiter raises an eyebrow. They might even double-check with a curious:

Davvero? – Really?

This actually happened when I was sitting in a cozy pizzeria in Torino with a group of people from outside Italy. 

One woman in the group clearly adored Italian cappuccino and, to everyone’s surprise, ordered one after the meal.

The young woman serving us—about our age—looked genuinely puzzled.

"Un capp-u-ccino?" she asked, drawing out each syllable as if to make sure she’d heard correctly.

My friend didn’t care. She was on vacation, after all.

But I did! I was doing my best to blend in… and stuck to espresso like a true local.

When to drink what in Italy

In the morning: Cappuccino, latte macchiato, or another milk-based coffee.
After lunch or dinner: Espresso or caffè macchiato.
Other times: Both hot and cold coffee drinks can be enjoyed in the afternoon or as a dessert treat.

 

Hot Italian coffee drinks

Caffè corretto

In Italy, espresso is the go-to, but sometimes you need a little something extra—enter caffè corretto.

This is an espresso “corrected” with a splash of alcohol—typically grappa, sambuca, brandy, or a liqueur like Galliano or Amaretto.

It’s a drink for slower moments, usually in the afternoon or after a meal.

I actually tasted this for the first time in Torino, thanks to my Italian friend Massimo. 

It was a Friday afternoon; we were out. 

I usually don’t drink coffee that late, but when I caught the scent from his moka pot and saw him reach for the elegant liqueur bottle on the shelf, I couldn’t say no.

He said he would’ve preferred it with ice cream—but we didn’t have any. So it was a strong espresso warmed and sweetened by Galliano Amaretto, bought at the wine monopoly.

The scent of cocoa, marzipan, and coffee... it was divine. And just like that, the weekend had begun.

A relaxed afternoon caffè corretto recipe:

Brew a strong espresso (using a moka pot or machine), and add a splash of Galliano Amaretto (or your favorite liqueur) straight into the cup. Sip and enjoy.

Espresso caldo

Among Italy’s many specialty coffee drinks, espressino stands out as a creamy, indulgent little delight—especially popular in southern Italy.

It resembles both cappuccino and macchiato but has its own unique balance of espresso and milk foam. It’s often served in a small glass to showcase the beautiful layers of milk and coffee.

Caffè al Ginseng

This might surprise you—it’s not exactly traditional, but caffè al ginseng is a thing in Italy. I’m not even sure why, considering ginseng isn’t particularly Italian!

Still, you’ll find it in bars across the country. It is very popular in Torino

So, what is it?

It’s espresso blended with ginseng extract, known for its natural energy-boosting properties and mild, nutty flavor.

Italian bars typically use pre-made soluble ginseng powder blends that dissolve into the coffee. 

These mixes often contain milk and sugar, giving the drink a golden color, creamy texture, and gentle sweetness.

During my trip with a group of people, several participants fell in love with this coffee—but preferred it bitter, without sugar.

This is how they ordered it:
"Un caffè al ginseng amaro, per favore."

Cold italian coffee drinks & iced coffee

The iced coffee you know from American chains (iced latte, ice coffee, etc.)? 

Not really a thing in Italy.

Instead, they have a range of cold coffee drinks that are arguably much better—after all, this is the land of sun and style!

Caffè Leccese

In many regions, especially Puglia, it’s common to order caffè con ghiaccio e latte di mandorla—espresso poured over ice with almond milk.

My friends from Puglia call this caffè leccese—coffee from Lecce.

Caffè shakerato

When the sun is blazing and the heat is intense, many turn to caffè shakerato.

This drink is made by sweetening hot espresso with sugar, then shaking it vigorously with ice in a cocktail shaker until it's frothy and ice-cold.

It’s typically served in a chilled martini glass, giving it a surprisingly elegant vibe.

How to make a caffè shakerato:

Brew a double espresso and sweeten to taste (with sugar or simple syrup).

Pour it into a cocktail shaker filled with ice cubes.

Shake vigorously for 15–20 seconds until it’s frothy and cold.

Strain into a martini glass or tall glass—without the ice.

The result: a lightly foamed, cooling coffee drink with a silky texture.

Variations:

Caffè shakerato con liquore – with a splash of liqueur like Baileys, Amaretto, or Sambuca.
Caffè shakerato alla vaniglia – with vanilla syrup for a sweet and mellow twist.
Caffè shakerato con latte – with a touch of milk or cream for a creamier version.

When to Drink It:

This is a quintessential summer drink—perfect for when hot espresso feels too heavy. Usually enjoyed in the afternoon or after lunch, but also makes a stylish alternative to a cocktail.

How to Order It:

Simple and direct:
"Un caffè shakerato, per favore."

If you want it with liqueur, try:
"Un caffè shakerato con Baileys, grazie."

 

Caffè con ghiaccio e liquore

Another chilled option: espresso over ice, often with a splash of liqueur like Galliano, Baileys, or Amaretto.

Unlike shakerato, this drink isn’t shaken—it’s just poured and enjoyed.

Espressino Freddo or caffè del nonno – Italy’s creamy iced coffee

Another beloved iced treat is espressino freddo—a cold, creamy, airy coffee drink, similar to the more well-known crema di caffè.

 It’s made from chilled espresso, often mixed with milk or cream and whipped into a velvety, mousse-like texture.

 In Naples, this style is often called caffè del nonno—“grandpa’s coffee.

The name comes from a charming Neapolitan tradition where this cool coffee cream was served as a summer indulgence.

Though it originated in Naples, you’ll now find it all over Italy, sometimes under different names:

Cremino al caffè
Caffè napoletano
Caffè freddo cremoso
Crema fredda di caffè