Specialty coffee in Trieste

In Trieste the word espresso will not get you far: here you order a nero, a black one, and if you want milk you ask for a capo or a goccia, a single drop of foam. Say cappuccino and you will get a small macchiato, because the local cappuccino is called caffelatte, and adding in b means the whole thing should come in a glass, not a cup. This vocabulary is not folklore for tourists but a leftover from the Habsburgs, under whom the city lived until the end of the First World War. Triestines are reckoned to get through some ten kilograms of coffee a head each year, twice as much as the rest of Italy, so there are plenty of people to use the language.