AROUND THE WORLD IN COFFEE: ITALY
Italy does not grow coffee, yet few countries have shaped how the world drinks it more profoundly. From espresso bars to coffee etiquette, Italian coffee culture has influenced brewing methods, café design, and daily routines across the globe. For this edition of our Around the World in Coffee series, we’re exploring how Italy transformed coffee from a commodity into a cultural ritual.
Coffee arrived in Italy in the late 16th century, primarily through Venetian trade routes connecting Europe with the Ottoman Empire and North Africa. Venice became one of the first European cities to import coffee regularly, and by the 17th century, coffeehouses were operating throughout the city.
Early on, coffee was viewed with skepticism in parts of Europe. One commonly repeated story (often shared as folklore rather than fact) claims that some religious leaders initially referred to coffee as the “devil’s drink.” According to legend, Pope Clement VIII tasted coffee and approved it, helping accelerate its acceptance. While this story persists in coffee history discussions, historians note that it should be treated as anecdotal rather than verifiable.
What is well documented is that by the 18th century, coffeehouses had become established gathering places throughout Italy, serving as centers for conversation, commerce, and daily life.
Italy’s most enduring contribution to coffee is espresso. In the early 20th century, Italian inventors developed machines designed to brew coffee quickly using pressure, making it possible to serve customers efficiently. These machines evolved over time, eventually leading to the modern espresso equipment used today.
Espresso is defined by its brewing method, forcing hot water through finely ground coffee under pressure, not by a specific bean or country of origin. In Italy, espresso became the standard way to drink coffee: short, concentrated, and consumed quickly. The focus was never on novelty, but on consistency, balance, and technique. This approach shaped how cafés operate not only in Italy, but around the world.
Italian coffee culture is built around routine. Coffee is typically enjoyed standing at a bar, often multiple times a day. Espresso is the default order, while milk based drinks like cappuccino are traditionally consumed only in the morning. These customs are sometimes misunderstood as rigid rules, but they reflect how Italians view coffee, as a daily habit rather than a destination experience. Speed, familiarity, and quality matter more than customization. This emphasis on repetition and precision influenced global café standards, from barista training to drink sizing and preparation methods.
Italian coffee culture is often surrounded by romanticized ideas, from secret roast profiles to strict “rules” enforced by locals. While some of these stories add charm, most Italian cafés prioritize practicality over perfectionism. There is no single “authentic” Italian roast or espresso recipe. Practices vary by region, café, and era. The unifying factor is not tradition for tradition’s sake, but a shared expectation of reliability and balance in the cup.
While coffee’s agricultural roots lie elsewhere, Italy’s influence lives on in how coffee is roasted, brewed, and served worldwide. Espresso based drinks, café layouts, and bar focused service models all trace back to Italian coffee culture.
Italy reminds us that coffee’s story isn’t just about where it’s grown, it’s also about how it’s prepared, shared, and woven into everyday life.
As part of our Around the World in Coffee series, Italy represents a chapter focused on craft, routine, and cultural influence, a contrast to origin stories Ethiopia, and a reminder that coffee’s journey doesn’t end at the farm.
