The Italian Coffee Experience: A Dive into Its Culture and Rituals

Embracing Moments, Savoring Flavors.

Many of my newsletters have been written or at least conceived while sitting in a coffee bar, where the pulse of Italian life beats strongest. There’s an energy to it, the clatter of cups, the low hum of conversation. But coffee in Italy isn’t just about the lively bar scene. It’s also about the quiet ritual at home—filling the base of a Moka pot, spooning in the coffee, and waiting for the first gentle bubble as the rich aroma fills the room. Each setting has its own charm, its own rhythm.

Today, I’m taking on the subject of coffee in Italy—no small task in a country where coffee is more than just a drink. It’s an unshakable ritual, woven into daily life.

A Brief History

Coffee first arrived in Italy in the late 16th century, likely brought by Venetian traders. At first, it was met with suspicion—even controversy—but by the 17th century, it had gained widespread popularity. The country’s first coffee house, Caffè Florian, opened in Venice in 1720 and remains an iconic institution to this day.

Caffé Florian in Venice

But what truly cemented Italy’s coffee legacy was the invention of the espresso machine in the early 20th century. From that moment on, there was no turning back.

Come with me—let’s have coffee together. First, I’ll take you to a typical Italian bar, and later, we’ll retreat to the comfort of home for a slow, aromatic brew.

Italy has over 150,000 coffee bars, generating 20 billion euros in annual turnover.

And just to clear up any confusion: in Italy, The Bar doesn’t just mean a place for cocktails. Yes, they serve alcohol and food, but above all, it’s a coffee bar. Now that we’ve got that straight, let’s dive in.

The Italian Bar: The Heartbeat of the Neighbourhood

My favorite spot in Colle Val d’Elsa is Bar Garibaldi, nestled in the main piazza. Step inside, and the morning rhythm unfolds—the espresso machine hisses as milk is steamed, ceramic cups clink onto the counter, and lively chatter fills the air. Unlike in many other countries, Italians often drink their coffee standing at the counter, sipping quickly before heading off to work or daily errands. Here, you don’t need to say espresso—just caffè will do. Most people finish their coffee in just one or two sips, all while catching up on the latest news, politics, or last night’s soccer match.

Bar Garibaldi

Notice how the barista greets regulars by name? And he also knows how every patron takes is or her coffee. Most bars have just a few tables, designed for quick stops rather than long stays. Yet, in this small space, conversations flow effortlessly, making the bar a true social hub.

Over time, Starbucks and other global chains have borrowed from Italy’s coffee traditions, giving them a twist—much like Americans did with pizza by adding pineapple or bacon. But here, in these bars, we’re going back to the roots, experiencing the originals that inspired all those trendy creations.

Just remember: if you order a latte, you’ll likely get a glass of milk! And forget Tall, Grande, or Venti—a cappuccino here comes in one size. If you want more, you simply order another.

While espresso and cappuccino may be the most popular choices, Italians can turn even ordering coffee into an adventure. Simplicity doesn’t exist in Italy—just try asking for directions, and you’ll see what I mean. But in the end, they always make it interesting. So, here’s a list of coffees for every taste and occasion you might order at a bar.

Espresso (Caffè) – A single shot of strong, black coffee.

Doppio – A double espresso.

Ristretto – A more concentrated espresso with less water.

Lungo – A "long" espresso with more water for a milder taste.

Americano – Espresso with added hot water, similar to drip coffee.

Cappuccino – Espresso with equal parts steamed milk and milk foam.

Caffè Latte – More steamed milk than a cappuccino, with little foam.

Latte Macchiato – A glass of hot milk with a small amount of espresso "stained" into it.

Caffè Macchiato – Espresso "stained" with a small amount of milk.

Marocchino – Espresso with cocoa powder and frothed milk, often served in a small glass.

Caffè Freddo – Chilled, sweetened espresso.

Caffè Shakerato – Espresso shaken with ice and sugar until frothy.

Crema di Caffè – A semi-frozen coffee cream, often served from a machine.

Affogato – A scoop of gelato "drowned" in a shot of hot espresso.

Caffè Ginseng – A sweet and slightly spiced coffee made with ginseng extract.

Caffè d’Orzo – A caffeine-free barley coffee alternative.

Caffè al Vetro – Espresso served in a glass instead of a ceramic cup.

Caffè Corretto – Espresso "corrected" with a shot of liquor (grappa, sambuca, or brandy).

I usually start my morning with a cappuccino topped with a sprinkle of cacao and switch to a ristretto in the afternoon. As much as I love coffee, I try to keep it to two cups a day. Ristretto is essentially just a few concentrated drops of espresso, intense and aromatic, allowing me to enjoy the fresh coffee flavor without the longer sip of a regular espresso. Many bars will serve a small glass of water alongside your espresso, meant to cleanse your palate beforehand so you can fully appreciate the rich flavors without any lingering tastes from food or other drinks.

Espresso or simply “Caffè” and Ristretto on the right.

Caffé affogato

But for me, it’s not just about the coffee—it’s the atmosphere that truly draws me in. There’s something undeniably charming about sitting on a terrace in a medieval village, casually eavesdropping on conversations that unfold like mini theatrical performances. And then, of course, there’s the effortless elegance of the locals—impeccably dressed, even if they’re just running a quick errand in the piazza. It never fails to impress me.

Caffè Sospeso

Caffè sospeso (literally "suspended coffee") or Caffè Pagato, is a Napolitan tradition. It dates back over a century and embodies the spirit of generosity and community that Naples is known for. The idea is simple: when someone orders a coffee, they pay for an extra one in advance. Later, someone who cannot afford a coffee can ask if there is a “caffè sospeso” available and receive it for free.

The tradition became especially popular during difficult economic times, and though it started in Naples, it has spread to other parts of Italy and even internationally. It’s a wonderful example of how something as simple as a cup of coffee can create solidarity and kindness among strangers. In Montreal, at Café San Gennaro in Little Italy, you can pay for a coffee for someone specific or for anyone in need. They post it on a wall, and as you walk in, you can check the Post-it notes to see if someone has paid for a coffee for you.

Now, coffee at home? That’s a whole different story. Let’s explore that side of the experience.

Home Brewing

Two things Italians do first thing in the morning: they open all the windows to air the house, and they make their coffee. And so, the day begins. The aroma of coffee brewing on the stovetop and the fresh air from outside greet you with a cheerful “Buongiorno Italia.” Italians rarely use drip coffee makers; instead, they favor the Bialetti Moka pot, which produces a rich, espresso-like coffee. Breakfast is typically light, with a preference for sweet over salty items or a simple slice of toast with jam. Cappuccino or caffè latte is fine in the morning, but after that, it’s avoided, as milk-heavy drinks are believed to interfere with digestion. If you see someone drinking tea at home or at a bar, it’s likely because they’re not feeling well or have stomach issues. In Italy, coffee is never just a drink; it’s a moment, a habit, a part of daily life.

Bialetti: The Icon Behind the Moka Pot

The Moka pot brought rich, espresso-like coffee into Italian homes, offering a new way to enjoy daily caffè without leaving the house. The first model consisted of two chambers invented in Naples. called “la caffettiera napoletana”. And in 1933, Alfonso Bialetti, an Italian engineer from Piedmont, invented the Moka pot. Inspired by the way laundry was washed using a pressure system—where hot water and soap rose through the clothes—Bialetti designed a coffee maker that worked on the same principle, using steam pressure to brew concentrated coffee at home.

I’ve heard the Bialetti Moka pot is one thing Jerry Seinfeld can't live without.

From right to left: 6, 4, 3, and 2 cups moka

Bialetti’s son, Renato, introduced a stroke of marketing genius: the mustachioed little man ("L’omino con i baffi"), a cartoon figure that became the brand’s iconic face.

Bialetti icon logo

It’s impressive how this little machine has remained largely unchanged since its invention. Its octagonal aluminum body ensures even heat distribution. The design is simple yet brilliant, consisting of three main parts: a bottom chamber for water, a funnel for ground coffee, and an upper chamber where the brewed coffee collects. As the water heats up, steam pressure forces it through the coffee grounds, producing a rich, aromatic brew.

The three main parts

My Brew

There are many ways to make a good Moka coffee, but here's mine—simple and straightforward with precious instruction from my father.

I start by filling the bottom chamber with water up to the safety valve, making sure not to cover it. Some suggest hot water, I prefer water from the tap. If I want a creamier coffee, I use slightly less water. I then place the filter basket into the bottom chamber and fill it with medium-fine ground coffee. I usually go to a specialized coffee shop where they grind it specifically for Moka, buying small amounts to keep it fresh.

I fill the basket just enough to create a small mound, which I call “Vesuvio.” Then, I lightly level the grounds with my fingers before tightly screwing the top and bottom parts of the Moka pot together.

I place the pot on the stove over low heat, leaving the lid open so I can watch the brewing process. As the water heats up, steam pressure pushes it through the coffee grounds and into the top chamber.

The best part is the gurgling sound as the coffee starts flowing. I close the lid as the aroma fills the house, and once the upper chamber is about 80% full, I remove the pot from the heat and gently stir the coffee for an even flavor.

I have a few favorite cups I like to use, depending on whether I add frothed milk or drink it black. I like the old-style tick ceramic so it keeps the coffee warm longer. I don’t add sugar—I prefer to savor its pure taste. I often go for seconds, which sets me up for a great day ahead.

In the last 20 years, espresso and cappuccinos have revolutionized the world of coffee. Capsule machines and specialty coffee have become trendy. And then there’s an array of bar-style espresso machines designed for home use, bringing great satisfaction to coffee lovers.

My son Mark is an aficionado of espresso. He recently acquired a lever machine, which can result in a richer, more nuanced espresso compared to the automatic machine. Here is his famously designed cappuccino.

The bar and the Moka pot remain at the heart of Italian tradition. Italians have a deep love for their rituals, and coffee is no exception—it’s a cherished part of daily life, one they rarely stray from.

So, what about you? Are you a coffee lover? Do you have a preference? Let me know where you stand—I’m always curious to hear how others enjoy their coffee rituals!

Arrivederci until next Saturday—always observing, always sharing, always sipping, always a tale from an Italian coffee bar and beyond.