Italy doesn’t have just one coffee: it has (at least) two. The South and the North roast and blend in different ways, and the cup tells the story. Here are the real differences.
The south (Naples and surroundings)
- Dark roast, sometimes very dark.
- Blends often with a good share of robusta.
- Taste: chocolate, full body, dense crema, low acidity, round bitterness.
- Symbol brands: Kimbo, Borbone, Passalacqua.
The north (Turin, Trieste)
- On average, a lighter roast.
- More arabica, up to 100% (Illy).
- Taste: cleaner and more aromatic, with more noticeable acidity and fruity/floral notes, lighter body.
- Symbol brands: Lavazza (Turin), Illy (Trieste).
In the cup
| South (Neapolitan) | North | |
|---|---|---|
| Roast | Dark | Medium/light |
| Blend | With robusta | More arabica (up to 100%) |
| Taste | Chocolate, body | Clean, aromatic |
| Acidity | Low | More present |
Not “better,” just different
The South seeks intensity, body, and crema; the North seeks elegance and aroma. Two legitimate ideas of espresso. For the brands: the best Italian coffee brands.
Frequently asked questions
Why is southern Italian coffee darker? A tradition of dark roasting and the use of robusta for body and crema.
Are Illy and Lavazza from the North? Yes: Illy is from Trieste, Lavazza from Turin.
Which has more acidity? Generally, northern coffee, being lighter and more arabica-based.