What Are Espresso Cups Called? | Demitasse, Sizes & Buying

The small cups used for espresso are called demitasse cups, a French term meaning “half cup” that describes their 2–3 ounce size.

Whether you’re shopping for home brewing gear or just wondering what to call that tiny cup at your local café, the answer comes down to two names. Demitasse is the traditional, precise term used across coffee-industry writing and specialty retail, while espresso cup is the more common label you’ll see on US store shelves. Both refer to the same small vessel designed around the 60–90 mL (2–3 oz) serving size of a standard espresso shot, and the distinction matters most when you’re comparing products or following brewing guides.

Understanding the sizing and naming conventions helps you avoid the practical mistakes that come with grabbing the wrong cup—like serving a shot in something too large, which makes the espresso look underwhelming and lets it cool faster than intended.

Demitasse Means Half Cup, But Which Half?

Demitasse is French for “half cup,” a name that dates back to when the cup was introduced as a smaller alternative to the larger breakfast coffee cups common in Europe. In modern usage, the term describes any small cup purpose-built for espresso service, and Wikipedia’s coffee cup entries treat demitasse as the standard technical name for this vessel class.

The design is functional, not just traditional. Demitasse cups typically feature thick walls, a narrower base, and a wider rim. That shape traps heat and preserves the crema—the golden foam that forms on top of a properly pulled shot—long enough to drink. Porcelain or ceramic are the standard materials, and white is the traditional choice because it lets you inspect the crema’s color and texture.

While demitasse is the precise term, US retail pages lean on espresso cup in product names and descriptions. Specialty-coffee writers and higher-end sellers still prefer demitasse, so knowing both names keeps you from missing a product you’re looking for.

What Size Is An Espresso Cup?

Espresso cups hold 2–3 fluid ounces (about 60–90 mL). Nescafé’s coffee cup guide lists a 60 mL espresso cup as the smallest in its lineup, and the Italian Espresso National Institute’s guidance, cited by reputable coffee sources, describes a white china cup holding 50–100 mL served on a saucer.

That range—roughly 50–100 mL depending on the standard you consult—reflects the difference between a single and double shot. A single espresso produces about 30 mL of liquid, while a double produces around 60 mL, which is why you’ll see both 2 oz and 3 oz cups sold as espresso cups. The saucer isn’t just decoration; it completes the traditional Italian serving setup and gives you somewhere to rest a demitasse spoon if you take sugar.

The line between a demitasse and a Turkish coffee cup is a documented source of confusion. Nescafé’s guide explicitly separates them, and the distinction matters: Turkish coffee is brewed unfiltered and served with the grounds settled at the bottom, so its cup is designed with that in mind. A demitasse holds the same volume but serves a different purpose, and swapping them works in a pinch but isn’t ideal for either drink.

Is Demitasse The Only Term Coffee Experts Use?

Italian coffee culture has its own word: tazzina. In Italian, tazzina is the everyday term for the espresso cup, and it appears in coffee-culture explanations alongside demitasse. You’re far more likely to encounter demitasse in US retail and specialty writing, while tazzina shows up mostly in discussions of Italian coffee traditions or on imported product labels.

Beyond the name, demitasse cups pull double duty for other short drinks. They’re the standard vessel for macchiatos—espresso with a dollop of milk foam—and work well for ristrettos, the shorter, more concentrated shot that uses less water. Single and double shot volumes both fit comfortably within the 60–90 mL range, so you don’t need separate cups unless you prefer a specific aesthetic.

How To Choose The Right Espresso Cup

Choose a cup in the 60–90 mL range to get the traditional presentation. Bigger cups make a standard shot look underfilled and speed up heat loss, both of which undercut the experience. White porcelain or ceramic is the safest bet if you want the classic look and the ability to check crema quality at a glance. Add a saucer if you want the standard Italian-style setup most cafés use.

If you’re comparing materials, thick walls and a wide rim do the practical work: they keep the coffee hot longer and support the crema as you drink. Thinner cups cool faster and can feel fragile for a vessel meant to be sipped quickly. If you’re ready to upgrade or want to see what’s available, our roundup of artisan espresso cups worth buying covers handmade and designer options that go beyond standard white porcelain.