Coffee in Italy

Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam.

thumb|upright=1.2|A cup of espresso served in Ventimiglia, Italy thumb|An espresso being pulled from an E-61|E61-style [[espresso machine with a bottomless (naked) portafilter, 2014]] Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema".

thumb|200px|Gwilym Davies, World Barista Championship winner 2009 A barista ( , ; ) is a person, usually a coffeehouse employee, who prepares and serves espresso-based coffee drinks and other beverages.

espresso coffee drink with a small amount of milk, usually foamed

coffee beverage

stove-top coffee maker

Affogato (), or more fully '''''' (), is an Italian dessert comprising a scoop of gelato, either (plain milk-flavored) or vanilla, topped with espresso. Some variations add a shot of amaretto, , Kahlúa, or other liqueur.

Italian company

'''''' () is a traditional hot drink native to Turin, Italy, made with espresso, ganache (a type of thick hot chocolate), and frothed milk, served layered in a small glass.

type of coffeemaker that makes espresso

thumb|Ristretto thumb|A double ristretto with the first half of the shot in the glass at the bottom of the image, and the second half in the glass on the right Ristretto (), known in full in Italian as caffè ristretto, is a "short shot" ( from a double basket) of a highly concentrated espresso. It is made with the same amount of ground coffee, but extracted (also in from 20 to 30 seconds) using half as much water. A normal short shot might look like a ristretto, but in reality, would only be a weaker, more diluted, shot. The opposite of a ristretto (Italian for 'shortened, narrow') is a lungo

thumb|Lungo Lungo (), known in full in Italian as '''''', is a coffee made by using an espresso machine to make an Italian-style coffee—short black (a single espresso shot) with more water (generally twice as much), resulting in a larger coffee, a lungo.

drink made with espresso coffee and a liquor

version of Pending Meal (Italy)

thumb|upright=1.2|The Saeco AuLika professional machine thumb|upright=1.2|The Saeco Conica Coffee grinder - Coffeemill

Typical hot coffee

coffee drink

thumb|Extracting a doppio Doppio espresso () is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. This results in of drink, double the amount of a single shot espresso. Doppio is Italian multiplier, meaning 'double'. It is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters.

flip-over coffeemaker that relies on gravity

thumb|A marocchino Marocchino is a coffee drink created in Alessandria, Italy.

Bialetti is an Italian brand of coffee machines, cookware, and small kitchen appliances founded by Alfonso Bialetti. Its most well-known product is the moka pot line of stovetop coffeemakers.

thumb|Gaggia , 1948 thumb|Gaggia 2 group machine, , on the bar at a café in Eritrea, 2008 thumb|upright|Gaggia Baby mod.86 Series I, c.1986 thumb|upright|Gaggia Classic, 10/2010

Bombardino is a drink popular in Italy during the winter, especially in ski resorts. It is made by mixing 1/2 Advocaat or eggnog and 1/2 Brandy.

thumb|Shakerato in a martini glass, in Florence, Italy

thumb|right|Rancilio Offices, Parabiago, thumb|right|Rancilio Classe 9 2-group commercial semi-automatic espresso machine, 2015 Rancilio is an Italian manufacturer best known for its espresso equipment, founded in 1927 by Roberto Rancilio in Parabiago, Italy, near Milan.

Barbajada, also italianized as barbagliata, is a Milanese sweet frothy drink, popular in the 19th century and the early decades of the 20th century, but still occasionally served today. It is made with whipped chocolate, milk and coffee in equal parts, along with any amount of sugar, and possibly topped with cream. It is served warm in winter, usually to accompany desserts such as the panettone or other Milanese delicacies. In the past there was also a cold version served in summer.

thumb|240px|E-61|Faema E61 thumb|240px|A Faema professional espresso machine