Espresso Sidecar
The practice of serving espresso with a sidecar of water has its roots in European coffee culture, particularly in Italy, Austria, and Central Europe.
Origins
Espresso emerged in Italy in the early 20th century, designed to be intense, fast, and flavour-forward. As espresso became stronger and more concentrated than earlier coffee styles, cafés began serving a small glass of water alongside it.
The purpose was simple:
To cleanse the palate before drinking
To allow the drinker to taste the espresso more clearly
To refresh the mouth after food, wine, or cigarettes (common at the time)
This water accompaniment became known as a “sidecar”, borrowing the hospitality term for a small item served alongside a main offering.
Italian Tradition
In Italy, the sidecar is:
Usually still or lightly sparkling water
Drunk before the espresso, not after
Considered a courtesy, not a requirement
It signals respect for the coffee and confidence in its quality.
Austrian & Central European Influence
In places like Vienna, coffee service historically included water as standard. Coffee was treated as a slow, thoughtful ritual, and water helped reset the palate between sips.
This reinforced the idea of water as part of a refined coffee experience.
Modern Specialty Coffee
Today, the espresso sidecar is:
Optional rather than universal
Most common in high-end or traditional cafés
Often sparkling water, which enhances palate cleansing
Some modern cafés omit it to simplify service or avoid confusion, especially where customers drink the water after the espresso.
What the Sidecar Represents
A sidecar is not about hydration — it’s about taste, ritual, and confidence.
Serving one suggests:
The espresso is meant to be noticed
Flavour clarity matters
The café values tradition and intention
