The History and Development of Italian Coffee Culture: Why Ordering an Iced Americano in Italy Might Get You a Strange Look

Have you ever come across this question online: "Is it really illegal to order an iced Americano in Italy?"

The answer is obviously no. What it really means is: why is it that in Italy, where coffee is everywhere, you can hardly find the ubiquitously popular iced Americano, and even iced coffee is rarely seen? Why is the same drink that is a daily "lifesaver" in many countries the most disdained beverage in Italy?

Early Italian Coffee Culture

Italy has a long history of coffee consumption. Since 1580, coffee beans native to Africa and the Middle East entered Italy through the port of Venice. At first it was a drink enjoyed only by the upper class. Because it was a "Muslim drink" originating from the Middle East and Turkey, many Christian Italians referred to it as "the devil's beverage."

It wasn't until the early 17th century that Archbishop Clement VIII fell in love with this black drink and performed a baptism for coffee, officially designating it a Christian beverage and bestowing on it the name "God's drink." Subsequently, in 1645, Rome opened Europe's first coffeehouse, which was also Italy's earliest shop dedicated to selling coffee. From then on, coffee spread quickly throughout Italy.

Italian Contributions to Coffee: Beyond Flavor to Equipment Innovation

In the early days, people used old-fashioned Turkish pots to brew coffee and then filtered it. With the arrival of the Industrial Revolution, it seemed everything was chasing a faster pace, and Italians were no exception. In 1884, Angelo Moriondo successfully registered a patent in Turin, Italy, for a steam-powered machine for making coffee. Because the device relied entirely on steam, however, the temperature was hard to control and often left the coffee burnt and bitter, so it was subsequently modified multiple times by different people.

(Angelo Moriondo's Espresso Machine)

In the early 19th century, the Milanese manufacturer Luigi Bezzera improved on this patent and introduced the prototype of the world's first steam-pressure coffee machine. It not only featured a detachable handle and separate assembly heads but could also extract a cup of coffee in a short time using high pressure.

(Luigi Bezzera's Espresso Machine)

With the arrival and use of the new machines, more and more Italians fell in love with the quickly extracted coffee they produced. The term "espresso" was first included in the Italian dictionary around 1920, explained as concentrated coffee made using pressure machines or filters.

For those tasting this "fast coffee" for the first time, it didn't taste good. But upon learning that it was obtained quickly through steam pressure, Italians seemed energized, constantly thinking about how to upgrade and transform the steam-powered coffee machine to make better-tasting coffee.

In 1938, for example, the Milanese engineer Achille Gaggia managed to add a lever to the coffee machine that could forcefully raise the water pressure from 1.5 bar to 9 bar. This not only gave the coffee a layer of dark brown "crema" but also quantified the solution volume, making the coffee quality more consistent.

Thanks to the refinement and popularization of these machines, coffee-making methods underwent tremendous change. Speed and convenience became new service benchmarks in every coffeehouse, and that small cup of espresso began to evolve into the fundamental core of today's modern coffee system.

About Italians' Strong Taste Preferences

By the time espresso reached its final form, coffee culture had kept pace. Compared with many other countries, Italian coffeehouses have an atmosphere of high efficiency and fast pace, which perfectly matches the small volume of a shot: people come and go, enjoy it quickly, exchange a brief word with an acquaintance, and leave. Using a short break to order an espresso at a coffeehouse is one of Italians' most deeply rooted habits.

Walking into a coffeehouse, they tell the barista directly, "a single espresso." These are mostly dominated by the bitterness of dark roast, generally with Robusta added to make the crema richer. Some people stir in a little brown sugar before tasting, then drink it all in one go, which is very satisfying. A cup of espresso in Italy typically costs only 1 euro, about 7 RMB, making it a very popular beverage.

It should be noted that in the eyes of most Italians, only espresso is "real" coffee, because compared with lighter roasts and single-origin specialty coffees, they are more accustomed to rich, full-bodied, heavy, even bitter flavors. It is said that in the Italian belief, coffee is "digestive" and has nothing to do with refreshment. As a result, after every meal, without a cup of espresso, they feel as though something is missing.

It's not hard to see that the reason Italians are so devoted to espresso is their loyalty to their cultural roots. As FrontStreet Coffee noted above, Italy invented the espresso machine, which not only made coffee preparation faster but permanently changed the global coffee industry. For Italians, then, espresso is an important part of national identity, the thing that makes Italy stand out in the world.

So, Will You Get Hit if You Order an Iced Americano in an Italian Coffeehouse?

Although most traditional Italians still adhere to their drinking habits, as the Italian coffee system has spread worldwide, many countries and regions have developed their own coffee-drinking styles. Out of respect for others' dietary habits, when foreigners want an iced Americano, some local Italian baristas will try to meet the needs of foreign tourists.

Of course, it's not ruled out that plenty of "stubborn traditionalists" only serve espresso. When you ask them for an iced Americano, you'll likely get a "disapproving look" and then be served such a combination. (FrontStreet Coffee is only joking; any resemblance is purely coincidental.)

(espresso + ice cubes + water)

Finally, returning to our title, FrontStreet Coffee also recalls a prank video that circulated on the internet years ago: when Italians ordered espresso but had it secretly diluted with water, then had it served and their reactions filmed.

"Here is your coffee."

"No... what on earth is this?"

"Get out of here! Beep..."

FrontStreet Coffee Recommendation

Italian espresso lives on a low-acid, full-bodied, crema-heavy profile, and FrontStreet Coffee's Classic Blend Americano delivers exactly that. It is a traditional Italian-style recipe built from Indonesian Mandheling, Brazilian Red Bourbon, and washed Vietnamese beans: the Asian component supplies low acidity, a full body, and herbal, woody tones, while the American beans add balance, a smooth mouthfeel, and a creamy quality. Extraction brings butter, nuts, spice, and dark chocolate - its wild character and abundant crema are what the Classic Blend is known for, in an Americano or a latte alike.

If you want to keep the cost down, look to FrontStreet Coffee's Black Cocoa Basic Blend. This recipe combines Yunnan small-bean coffee with Brazilian Cerrado, so an Americano carries nut, chocolate, and cream aromas along with the ripe acidity of plum. The overall cup is soft and the price friendly, making it a solid household staple - and because it is so adaptable, it is also a good first choice for opening a coffee shop.