Caffè

Caffè is Italian for "coffee" and also for an establishment which in Canada and the US may be called a café, coffe-house, coffee bar, or espresso bar. A cup of coffe is called un caffè ("a coffee"). Of course, in the US we do not usually use "a coffee" to refer to a cup of coffee, but some Canadians do. In Italy, a café is most commonly called bar. Note that it is caffè and not caffé. (In Neapolitan it is cafè.)

When capital letters are used, Italians may write CAFFE' instead of CAFFÈ (to avoid using an ascender over the "E"). Similarly, when sending an email, you'll typically see caffe'. Do not expect all Italians to write correct Italian, of course; and do not expect all Italian Web sites about espresso to be correct all the time.

Some Italian words and phrases

Barista is Italian for "barman," "barmaid," or the gender-neutral (and more politically correct) "bartender." Since most Italian bars rely principally on the sale of espresso in its many variants, a barista is typically more skilled in operating an espresso machine than in making mixed drinks. Notable exceptions are found in establishments catering to an international clientele. In Canadian and US English, a "barista" is the operator of an espresso machine.

Crema (literally "cream") is the name given to the brownish coffee "foam" that floats on top of the dark liquid. This noun has moved, unchanged in meaning, to Canadian and US English.

When caffè means brewed coffee, the specific details concerning the nature of the beverage vary. Let us forget about what caffè might mean on a train, where one is more inclined to drink just about anything resembling coffee. At home, caffè usually means coffe made with a stovetop coffee machine, although pump-driven household espresso machines are becoming more common in Italy. In a bar, the word caffè always refers to an espresso, the manner of preparation of which can me modified as specified below.

Corretto ("corrected") is the adjective used to denote an espresso to which an alcohol distillate is added (e.g.: grappa, Sambuca, brandy). Do not ask for un caffè corretto. Be specific about what you want. If you ask for un caffè con grappa, you'll usually get an espresso and an open bottle of grappa so that you may determine the degree of "correction" to your taste.

Liscio ("plain") is the adjective used to denote an espresso that is not "corrected." Typically, you don't ask for un caffè liscio. In certain rural areas, especially in cold weather, when you ask for un caffè, the barista may reply with the question: "Liscio?"

Normale ("regular") is the adjective, redundant when ordering an espresso, indicating that the cup of coffee is to be brewed in the manner which is standard for the establishment. What is standard may vary. A regular espresso in Naples is quite small in comparison to what is served in Northern Italy. Note that the blends used vary according to regional taste.

Ristretto ("reduced") is the adjective used to denote a cup of coffee obtained using an extraction time that is shorter than normal. Used as a noun, un ristretto simply means un caffè ristretto.

Lungo ("long") is the adjective used to denote a cup of coffee obtained using an extraction time that is longer than normal. Used as a noun, un lungo simply means un caffè lungo.

Macchiato ("stained") is the adjective used to denote an espresso to which a small amount of milk is added. Used as a noun, un macchiato simply means un caffè macchiato. Use cold milk for a macchiato freddo and use warm milk for a macchiato caldo.

Cappuccino (also cappuccio in some parts of Northern Italy) denotes an espresso to which frothy milk is added. Always served in a larger cup, the ratios of coffee, liquid milk and milk froth vary somewhat according to taste.

Caffellatte (also written caffelatte), literally "coffee-milk," a contraction of caffè e latte (coffe and milk) is simply an espresso served in a large cup to which the customer can add warm milk according to taste. Note that the word is caffellatte (or caffelatte), not caffèlatte, and certainly not the phrase caffè latte. In many parts of Northen Italy, the phrase latte e caffè is used instead. Others may use caffè e latte. Typically, hotels serve caffellatte for breakfast. The coffee and the warm milk are served in separate pitchers. The coffee made in the morning for this purpose serves another important purpose for the hotel bar: that of bringing every critical component of the espresso machine to the proper operating temperature. A large commercial espresso machine requires the making of many cups of coffee before a quality espresso can be brewed.

Latte is Italian for "milk." That's it. If you ask for latte, you'll get milk. In Canada and the US, "latte" (and some times the barbarism "latté") is used to mean some sort of caffelatte.

Bicerin is a mixture of coffee, milk and chocolate, served hot. This drink originated in Turin around the middle of the nineteenth century. Proper etiquette requires that this beverage not be served past noon.

Two Spanish words

Café cubano is Spanish for an interesting variant of (usually) cappuccino: coffee and milk are placed together in the pitcher for frothing. Of course, Café cubano is very popular in Miami.