From the pot to the cup
Drinks from the moka pot
The coffee from the pot is only the beginning: sweet foam, milk at breakfast, ice in summer.
Cremina
Put a teaspoon or two of sugar in a small jug or a cup. When the first, darkest coffee appears in the pot, pour a spoonful onto the sugar and beat it hard with a teaspoon for a minute or two, until it turns into a pale, thick cream. Stir it into the rest of the coffee, or put a spoonful on top of each cup.
Caffellatte
The home breakfast: a big cup of hot milk with moka coffee poured in, as much or as little as you like. Bread or biscuits for dipping are traditional.
Something like a cappuccino
Heat milk until it steams but does not boil, about 60–65 °C. Froth it in a lidded jar shaken hard, or with a whisk, then pour it over a small coffee and spoon the foam on top. It will not be a bar cappuccino, but it is a very good morning.
Shakerato
Brew a small pot and stir sugar into the hot coffee to taste. Fill a jar or a shaker with ice, pour in the coffee, close it and shake hard for half a minute. Strain it into a chilled glass; it should have a fine pale foam on top.
Affogato
A scoop of good vanilla ice cream in a small glass or bowl, and a small cup of hot coffee poured over it at the table. Dessert in thirty seconds.
Corretto
A small coffee with a teaspoon or two of grappa or another spirit stirred in, after a long dinner. Or, the way some families do it, the spirit swirled round the empty warm cup and drunk on its own.