Coffee in Italy and Spain: real differences between espresso and caffè lungo

The same gesture, two opposite experiences

For us Italians, coffee is a precise moment of the day.
It's not improvised. It's not diluted. It's not transformed.

It's a short, intense, almost instinctive ritual.

In Spain, however, that gesture expands.
Coffee accompanies time, extends it, makes it social.

Two ways of experiencing the same moment.
But with completely different results in the cup.

Main difference: short espresso vs long coffee

Italian Espresso (professional standard)

• Quantity in cup: 20–25 ml

• Extraction time: 20–30 seconds

• Dose: 7–9 grams

• Pressure: 9 bar

• Result: concentrated, creamy, intense

👉 It's a precise extraction, non-negotiable.

Spanish coffee (average in bars)

• Quantity: 30–60 ml or more

• Extraction time: often longer

• Frequent use of water or milk

• Result: more diluted, less structured

👉 It's a more flexible, less rigorous coffee.

The taste: intensity vs smoothness

Italy: aromatic concentration

An authentic espresso offers:

• velvety, hazelnut-colored crema

• intense and immediate aroma

• full and enveloping body

• persistent aftertaste

Every sip is short but complete.

Spain: balance and lightness

Spanish coffee tends to be:

• longer

• less dense

• easier to drink slowly

• often accompanied by milk

👉 More accessible, but less profound.

Consumption culture: Italian bar vs Spanish cafeteria

Italy: the ritual at the counter

In our daily life:

• we drink standing up

• it lasts less than a minute

• it's part of the rhythm of the day

In Rome, this gesture has existed for generations.
Since 1958, espresso culture has been handed down with precision and respect.

Spain: shared time

In Spain:

• you sit down

• the coffee lasts longer

• it's a social moment

👉 Coffee becomes company, not just energy.

Preparation: Italian rigor vs Spanish adaptation

In Italy, every detail counts

To get a real espresso:

• very fine grinding

• controlled temperature (90–96°C)

• constant pressure

• stable extraction

A minimal error changes the result.

In Spain: greater flexibility

• less precise extractions

• variability between establishments

• greater use of milk

👉 The result is less standardized.

Blend: Arabica vs Robusta (the hidden secret)

Arabica

• elegant aromas

• fine acidity

• floral and fruity notes

Robusta

• more caffeine

• greater body

• denser crema

👉 Authentic Italian espresso comes from the balance between these two souls.

Clear table: Italy vs Spain

Common errors (especially outside Italy)

• Extracting too long → bitter and watery coffee

• Using coarse grind → loss of intensity

• Confusing "long" with "better"

• Covering coffee with too much milk

👉 Espresso should not be corrected. It should be respected.

Sensory experience: what really changes

Italian espresso

• immediate aromatic attack

• dense and persistent crema

• structured body

• long finish

👉 It's a short but intense experience.

Spanish coffee

• softer entry

• light structure

• less persistence

👉 It's a more diluted experience.

Two mornings, two rhythms

Rome, 8 AM:
the bar is lively, the counter moves fast.
An espresso, a glance, and off we go.

Madrid, 10 AM:
the cup remains on the table.
The conversation continues.

Two cultures.
Two speeds.
Two ways of experiencing time.

The return to essence: Bocca della Verità

In a landscape where coffee has transformed…

We choose purity.

In Caffè Italiano Bocca della Verità:

• we select coffee from all over the world

• we create exclusive blends

• we roast naturally, without additives

• we protect the true espresso culture

Because for us Italians, coffee is not just any drink.

It is identity.

Practical tips: how to recognize a true espresso

✔ Compact and uniform crema
✔ Reduced volume
✔ Intense aroma when freshly served
✔ No watery taste
✔ Long persistence

If it's long, it's not espresso.

Choosing how to experience coffee

Italy and Spain offer two authentic experiences.

One more intense.
One more relaxed.

But if you're looking for:

👉 character
👉 precision
👉 depth

Italian espresso remains a benchmark.