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1) Espresso (mainly in bars and restaurants)
The “caffè espresso” is prepared with an espresso machine
as result of an high-pressure brewing process: the coffee is brewed by forcing very hot, but not boiling water. A professional espresso machine is very expensive and you will find it only in bars. Anyway, in the last time there are always more “home espresso machines” on the market, but the results are significantly inferior than an espresso made with a professional machines.
2) Moka (at home with moka pot)
All Italians have at home the traditional aluminum coffee maker (moka pot), which consists of three parts: the
water container, the filter and the top piece of the pot. Heating produces steam and, by using pressure, the water is being pressed through the filter into the top piece of the pot.
In Italy, normally you use the word “caffè”
for the coffee brewed at home with moka machine, and you say “espresso” when you want to mean the coffee you get in a bar. But Italian people use mostly the word “caffè” whether at home or at
bar/restaurant. Thus, when they say “caffè”, if they are at home they mean a moka coffee, if they are in a bar they mean the traditional espresso. Moreover in a bar you can get at least a dozen of different kind
of caffè like caffè (the traditional espresso), caffè corretto, caffè freddo, caffè macchiato, caffè con panna, caffè ristretto, caffè lungo, latte macchiato, cappuccino, caffè decaffeinato (and in Napoli some more caffè typical of famous Neapolitan and Southern Italian bars).
And if that’s not confusing enough, there is a third, ancient, tradition of preparing caffè:
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