The Origin of Italian Coffee
The history of coffee in Italy dates back to the dawn of European colonialism hundreds of years ago. In the eighteenth century, the Austrian Empire’s conquest of the region brought significant advances in agricultural practices, including the introduction of coffee plants. Coffee, along with other imports from the Ottoman Empire, became common in southern and central Italy. Over the years, cultivation, shipping, and roasting techniques improved and the popularity of coffee spread significantly, especially after World War II.
Today, Italian coffee is considered to be some of the highest quality coffee in the world. In addition to the dedication that Italian farmers and exporters have for their craft, the country’s diverse climates and geographical conditions support different types of beans, many of which are suited to the particular style of Italian espresso extraction. Quality is paramount, and the Italian-roasted beans create the signature flavors that fans around the world love.
How Italians Drink Coffee
In Italy, coffee isn’t just a drink, but an institution. Italians start their day with a cappuccino or espresso and then move through the day according to their mood. Whether. it’s a quick espresso on the run or a leisurely afternoon caffè corretto, coffee is an integral part of the Italian lifestyle and social life. The drinks are often enjoyed with friends, family, or colleagues, providing an opportunity for conversation, relaxation, and sometimes even study.
The most common drink is espresso. It is served in a small cup and usually accompanied by a glass of water. Italians will sometimes sweeten their espresso using just a small piece of sugar or a spoonful of condensed milk. For a caffè corretto, Italians will add a “corrective” dose of an alcoholic beverage such as brandy, rum, or Grappa. A cappuccino, a type of foamed milk with espresso, is usually enjoyed in the morning and may be flavored with a dollop of cocoa.
In addition to their customary morning cup of coffee, Italians have their own unique way of dining. After lunch and dinner, tables are often crowded with tiny demitasse cups filled with black espresso, consumed for the purpose of digestion and mental stimulation. This practice is known as the Italian “caffè sospeso”—a tradition that goes back centuries in Italy.
Espresso Machines
The espresso machines found in Italian coffee bars are a reflection of the importance of coffee for the national culture. In Italy, coffee machines are considered works of art. The technology and engineering behind them has evolved over the years, allowing bars to pump out hundreds of shots quickly and efficiently. Many use complex valves and filters, pressure gauges, and custom-built boilers to extract the maximum flavor and deliver a perfect espresso every time.
The original espresso machine was invented in France in 1822, but it was not until the 1950s that they became popular in Italy. For many Italians, it was considered revolutionary technology, and it quickly caught on. By 1957, Italy was producing more than 500,000 espresso machines, and by the 1970s, the country was manufacturing hundreds of thousands more machines for export.
Third Wave Coffee
In recent years, Italy has seen a resurgence of specialty coffee, otherwise known as “third wave” coffee. The third wave emphasizes quality, sustainability, and traceability in the production and preparation of coffee. It has led to the emergence of many independent cafes and roasteries, which often focus on single origin beans. These shops have become popular destinations for coffee connoisseurs, who flock to them to sample the unique flavors and brewing methods.
This appreciation of specialty coffee is beginning to impact the age-old Italian tradition of espresso-making. While many of the classic Italian espresso machines remain, new devices designed for specialty coffee extraction have appeared. Third wave cafes often use sophisticated machines, filters, and extraction methods to bring out the fullest flavor of the beans and achieve the perfect espresso.
Instant Coffee
While an appreciation of specialty coffee is growing in Italy, many cafes and restaurants still serve instant coffee. Instant coffee has been popular in Italy since the 1960s when companies like Nestlè, Illy, and Lavazza developed their own unique blends. These companies have become household names in Italy and continue to be major players in the industry. They have made it easy for Italian consumers to enjoy coffee with just the addition of hot water and no fancy equipment.
The ease of preparation, combined with the country’s appreciation of convenience over quality, has resulted in a surge in popularity for instant coffee. It has become extremely popular in Italy, particularly in restaurants and coffee shops. For many Italians, instant coffee is the preferred choice for a quick, no-fuss way to enjoy a coffee fix.
Chicory Coffee
In the early days of Italian coffee culture, chicory was a popular ingredient. It is a plant native to southern Europe and North Africa that has a slightly sweet, nutty, and earthy flavor. Italians sometimes combine roast chicory with coffee as a way to cut down on the caffeine without losing the flavor and body. Today, it is still used in some parts of Italy, especially in the south of the country.
Roasted chicory is also used to make a type of coffee concentrate called decoction. This is a very sweet and flavorful coffee beverage made by slowly infusing the ground chicory in boiling water. Decoction is often used as a ‘coffee’ substitute when there is a lack of fresh roasted beans, and it is also seen as a healthier alternative to regular coffee.
Conclusion
Coffee is deeply embedded in the culture of Italy and its people. Italians have long appreciated the flavor and aroma of coffee and have developed their own distinctive coffee culture. From the classic espresso to modern specialty coffee, Italy has embraced coffee in all its forms. Whether it’s enjoyed in a traditional cafe or in the comfort of one’s home, coffee remains an integral part of the Italian lifestyle.
