
In order to satisfy your coffee craving, we offer you a range of coffee beverages served exactly the same way as espresso bars across Italy serve theirs.
Espresso
One word describing a short, velvety coffee drink; strong, full-bodied, bursting with coffee aroma and so, so Italian. Italians say: Poco ma buono – a little but good. The shorter the espresso, the better.
Macchiato
Ask for Espresso Macchiato to get an Espresso stained with just two teaspoons of milk foam.
Double Macchiato
A double espresso stained with four teaspoons of milk foam.
Macchiatone
An Espresso "stained" with a little milk and milk foam.
Double Macchiatone
A double espresso "stained" with a little milk and milk foam.
Cappuccino
Italy's national breakfast coffee. This is the "genuine article" when you want Espresso with milk. The coffee is divided into three: 1/3 Espresso, 1/3 milk and 1/3 milk foam. The name is derived from the Capuchin (Italian – "Cappuccini") monks whose brown robes have an unusually-shaped hood, called "cappuccio". The drink is so-called because it comes with a "hood" of foamy milk.
Double Cappuccino
Order a Double Cappuccino if you want your Cappuccino large. It is prepared from a double shot of Espresso, with milk and milk foam.
Cappuccio
A large, robust version of café latte; a long Espresso with milk and milk foam.
Café Latte
A shot of espresso with lots of hot milk and milk foam (with a weaker flavor than Cappuccino).
Latte Macchiato
"Macchiato" in Italian means "stained". Latte Macchiato is a glass of milk and milk foam, "stained" with just a little Espresso.
Filter Coffee
Brewed coffee prepared and filtered in a special carafe, to separate the grounds from the resulting subtle, aromatic coffee. For best results, wait at least 30 seconds before pressing down the filter.
Caffé con Panna
Espresso served with fresh whipped cream floating on top.
Pannone
A long espresso decorated with a line of sweet cream.
In addition to these hot beverages you will find a number of great coffee and fruity summer drinks at our branches.
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