Upon entering any Italian bar customers are expected to walk directly to the bar and order their coffee with the bartender, who, at times may be busy and acknowledge the request with a simple nod of the head.
This is not considered rude, it is the bartenders’ way to keep in mind several orders at the same time, without the need to stop to write them down.
Since the single black espresso is the default coffee served in any bar, Italians never, ever, call it espresso; if that is what they want, they simply ask for ‘un caffè’ (a coffee).
Moreover, as opposed to what happens in many other countries, the variations on the theme considered acceptable by Italians are very few. First of all ‘cappuccino’ (a ‘caffè’ with the same amount of frothy hot milk), ‘caffè latte’ (same as cappuccino but with no milk foam), ‘latte macchiato’ (hot milk served in a tumbler glass with a dash of coffee) are only ordered during the morning, never after lunchtime.
The only variation containing milk that can be ordered throughout the day is the ‘caffè macchiato’, a ‘caffè’ with a dash of hot, or cold, milk. So even if a taste is already at its best all on its own, adding another flavor gets you the most perfect mix.
Just think of the encounter between the Loacker wafer and a steaming cup of coffee or a fluffy cappuccino: the rapture of delight is reached when the Loacker dives into the black nectar.
The aroma of the wafer is softened in the bold taste of the roasted coffee, forming a union that does not distinct flavor identities but opens up new horizons of an unexpected taste. Loacker wafers and coffee are undoubtedly a winning combination.
They are the most authentic and representative ambassadors of a traditional Italian coffee break.