You Need To Try These 13 Italian Coffees At Least Once

Espresso, simply known as "caffè" in Italy because it's the most common type of coffee ordered, is the foundational ingredient in a majority of Italian coffee varieties.

When making espresso at home, use 1 ½ tbsp of coffee per 5 ½ fl oz water. The result will be about an ounce worth of coffee that can be enjoyed with a bit of sugar.

If you enjoy a bit of milk with your coffee, a cappuccino’s more balanced flavor profile accompanied by soft, foamed milk might just be for you.

To make cappuccino at home, brew espresso in your preferred method, then add equal parts steamed milk and frothed milk to your cup. Top it with cinnamon or cocoa powder.

Caffè lungo, which means "long shot," is like an espresso but bigger. Instead of making espresso in a 1:2 ratio of coffee beans to hot water, use a 1:3 or 1:4 ratio.

A caffè lungo will ensure you get a more developed flavor profile with the greater dilution of the coffee beans, magnifying the inherent notes of the roast.

An Italian caffè latte has a 2:1 ratio of milk to coffee, with steamed milk instead of frothed milk, which results in a creamier, less concentrated flavor.

On the other hand, lattes we know in the U.S. have a 1:2 ratio of coffee to milk, with the milk being both steamed and frothed for a fluffier consistency.

A streamlined and elegant take on the iced coffee that you can often find served in a cocktail glass in Italy is the shakerato, a wonderful summer treat.

To make one at home, add a shot of espresso, ice, and a bit of sugar to taste to a cocktail shaker and shake it up until it gets frothy. Pour it into a cup or a martini glass.