Different Types of Italian Caffè (and why I'm addicted to each one)

Okay, there's a reason I haven't posted about Italian coffee until now. Two months into my program, and although I've mostly assimilated to the culture around here I don't think I'll ever understand Italy's absolute obsession with coffee. And not just any regular Starbucks-brand mind you. NO. Coffee done the correct way, for taste buds instead of the caffeine-high.

Caffè Espresso: Coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief. The Caffè Espresso is the base for almost every single coffee combination you can think of in Italy.

Caffè Americano (Nero Lungo):

Don't be fooled by the name, this coffee is nothing like American coffee. Why? Because it's just an espresso with warm water poured into it to make it look like American coffee. It, in all reality, just destroys a good espresso and is far too bitter on the tongue to taste like American coffee.

Caffè Doppio:

TWO SHOTS OF ESPRESSO. Someone either had a rough night or they're about to have a rough day.

Caffè Macchiato:

My personal favorite, an espresso with all the flavor and a little bit of steamed milk on top! Throw in half a packet of brown sugar and you're good to go for the morning.

Caffè Mocha:

I have not personally seen many italians drink this, but it seems like a great idea. Essentially just coffee and chocolate with a little steamed milk on top. What could possibly sound better?

Caffè Latte/ Cappuccino:

Surprisingly enough, the easiest way to tell a tourist and an Italian (besides their accent, looks, and general demeanor) apart is the time of day thy drink a Cappuccino. Cappuccino coffee is never to be consumed after 11 am in Italy, and is generally observed by most italians as the cardinal rule of coffee. Why? Because 11 am is the start of lunchtime, and having too much milk in your system after lunch or dinner is not good for your digestion (or so they tell me).

BONUS ROUND: Italian Caffè with a fun twist!

Caffè D'Orzo: Often shortened to simply orzo, is a type of hot drink, originating in Italy. Orzo is a caffeine-free roasted grain beverage made from ground barley, it can easily be made in typical espresso machines and coffeemakers.

Caffè Freddo:

A straight espresso kept in a freezer and served as icy slush, or can be cooled with ice chunks (not popular in Bologna, but I've seen it elsewhere).

Caffè Corretto: An Italian beverage, consists of a shot of espresso with a small amount of liquor! Italians usually use grappa (grape-based brandy), and sometimes sambuca (anise-flavoured liqueur) or cream based liqueur (my personal favorite!).