If there’s one thing I love about espresso, it’s that it keeps revealing new possibilities. Take caffè corretto, for example. Coffee with a shot of liquor isn’t exactly unique. But when it comes to packing a full dose of Italy into an espresso cup, no other coffee recipe comes close.
What ingredients do you need, how is the drink prepared and what happens if we use sambuca, amaretto, brandy or other spirits instead of grappa? I’ll answer all these questions in my guide to the uniquely Italian caffè corretto. One thing I won’t answer is what happens if you drink one too many – you already know the answer to that!
Table of Contents
What is a Caffè Corretto?
Caffè coretto is espresso with grappa. The recipe comes from Italy and is usually drunk there after a long, leisurely lunch. Corretto translates roughly as “corrected” or “improved.” Still, you’ll have to decide for yourself whether a coffee with a shot of grappa is better than the plain version. To give it a try, you need nothing fancier than an affordable home espresso machine such as the DeLonghi Stilosa.
Incidentally, if you’re in a European country other than Italy, you may have to order an espresso corretto in order to specify exactly what you want. For example, Germans say espresso corretto, but in Italy you have to order caffè corretto. That’s because espresso is considered the only real coffee in the Bel Paese.
Caffè Corretto Recipe: Here’s How to Do It Correctly
When making caffè corretto, the key is finding the right ratio of coffee to high-proof liquor, much like the latte macchiato recipe with its layers of milk. Ultimately, the grappa should not alter or mask the flavor of the espresso.
For this reason, Italians recommend using grappa made from a blend of grape varieties. It has a milder flavor, allowing the coffee to take center stage. There are two ways to drink caffè Coretto:
Grappa is poured directly into the espresso
After drinking, the espresso cup is “rinsed out” with grappa.
Simple Ingredients & Affordable: Here’s How to Make Corretto
Unlike many other specialty coffees and variations, you only need two things to make a caffè Coretto:
2 milliliters grappa
25 milliliters espresso
If you’re mixing grappa directly with espresso, pour the grappa into the espresso cup first. Then add the espresso. If desired, add a spoonful of sugar.
If you go with the “rinse” version, you first knock back the coffee, then rinse the cup before drinking that as well. In other variations, the alcohol is divided: half goes directly into the coffee, and the other half is used for the rinse.
You should be able to find a bottle of decent-quality Italian grappa for around $20-$40 at any liquor store that carries good spirits. There’s no specific rule for which one to choose.
The grappa should allow plenty of room for the espresso roast to shine, but still play its part. The darker the coffee, the stronger the grappa can be.
Choosing the Right Coffee Beans for the Shot
Whenever specialty coffees are mixed with high-proof spirits, the espresso blend can certainly include a decent amount of Robusta. This provides enough body for the espresso to hold its own against the alcohol.
Pure Arabica blends – especially those with a lighter roast profile – should be served as a corretto with particularly high-quality, smooth grappa. You’ll find a great selection of coffees to try in m y guide to the best espresso beans.
Coffee With Alcohol: Caffè Corretto Variations
You can enhance espresso (or coffee) with just about any spirit: rum, whiskey, liqueur, brandy – feel free to experiment. After all, the Italian corretto isn’t the only option. Many countries have their own recipes with unique flavors.
Espresso with Sambuca: A Different Take on Corretto
In Italy, caffè corretto is also enjoyed with sambuca. This Italian liqueur is made from green anise and star anise. The bitterness of the espresso pairs very well with the sweet, spicy flavor of anise.
Carajillo: Spanish Corretto With Brandy
Spaniards drink café carajillo with brandy, which is stronger than grappa. That’s why some prefer their carajillo as a quemado.
In this variation, the barista briefly heats brandy with a piece of lemon peel and a few coffee beans under the steam wand of the espresso machine. Then he lights the mixture on fire and caramelizes a teaspoon of sugar in it. Finally, he pours in the espresso. In the summer, Spaniards often serve the carajillo with ice cubes.
In addition to the carajillo, Spain also has an interesting specialty called the barraquito. It’s made with a liqueur called Licor 43, which gives the drink a special flavor.
Irish Coffee & Café Royal: Filter Coffee as the Base
Actually, Irish coffee and Café Royal don’t have much in common with corretto, since filtered coffee serves as the base for those drinks. Nevertheless, they follow the same basic concept.
When making Irish coffee, sugar is caramelized over a flame, whiskey is poured over it and the mixture is then combined with coffee and whipped cream.
Café Royal is a French coffee drink. Here, too, a sugar cube is flambéed. Instead of whiskey, however, you use cognac. Then you add the coffee.
Schümli-Pflümli: The Swiss Know How to Spice Up Beans
According to our Alpine friends, caffè corretto is a mixture of coffee crema (Schümli) and plum schnapps (Pflümli). You’ll either love it or hate it, but if you’re ever in Switzerland you just have to give it a try.
Bottom line: Espresso With a shot? Maybe Just One More…
After lunch, many Italians like to order espresso, affogato al caffè or ristretto, and drink a grappa to aid digestion. So it makes perfect sense that they’ve combined these two drinks into a specialty coffee. The grappa makes the espresso taste more intense and gives it a full-bodied, woody, almond and fruity flavor.
You don’t have to limit yourself to Italian coffee specialties, though. My Turkish coffee recipe packs quite a punch, too. You can also use spirits in your own coffee recipes – check out my guide to alcoholic coffee drinks for inspiration. If you prefer something milder and non-alcoholic, order an americano coffee. Espresso provides plenty of room for flavor experimentation and serves as the base for cappuccino, marocchino and espresso macchiato.
It’s over to you, folks. How do you spice up your espresso or coffee drinks with alcohol? Please leave a comment!
FAQs
A caffè corretto is an Italian espresso with a dash of grappa or sambuca.
To make a caffè corretto, simply pull a shot of espresso over a small amount of grappa.
Italians put all kinds of alcohol in their coffee, including grappa, sambuca and various local liqueurs.
