Corretto coffee recipe

Coretto - what is it?

The drink, behind the scenes, is considered a ticket to the society of gourmets who have a delicate taste and feel the whole flavor bouquet of bean coffee. This is an Italian coffee drink based on espresso and liqueur, which can be used as sambuca, Cointreau liqueur or fruit-flavored brandy. Not only is this drink distinguished by its rich taste, but also its easy preparation even at home.

Coretto has a beneficial effect on the body, for example, it speeds up metabolism and warms up during the cold season. Despite the fact that the birthplace of the drink is Italy, different countries create their own interpretation of Coretto.

For people suffering from high blood pressure, it is recommended to avoid such drinks.

This is how the Spanish version appeared - with the addition of rum or brandy. The proportions of alcohol and coffee depend on the taste of the client, and some countries also have their own preferences in the composition of coffee drinks.

In Catalonia they like more alcohol, in Castile or Leon the percentage of coffee is always higher. Sometimes, to obtain a richer taste and aroma, brandy and sugar are added, and the mixture is set on fire before cooking. This preparation method is most often used by coffee shops in Germany. This version of the drink is usually drunk in the morning, but Italians prefer to drink it after dinner.

Cooking rules

To prepare a classic espresso, you need to choose the correct grinding beans and clearly calculate the proportions

In addition, the container in which the drink will be served also deserves attention.

Coffee grinding

Espresso beans must be ground to a strictly defined degree. The final result directly depends on this. If the fractions turn out to be excessively large, then they simply will not have time to impart aroma and taste to the water. Accordingly, the coffee will be watery. Grains that are too small will result in intense extraction. The result is a rough, bitter drink.

The ideal degree of grinding can be easily determined by touch. Just take a pinch in your hands and rub the fractions between your fingers:

• if the grains are similar to sugar, then the grains are crushed too coarsely;
• Fractions similar to flour are also not suitable. They are very small;
• Powder resembling “Extra” salt is an ideal option.

How many grams of coffee do you need per cup?

Espresso coffee should be used in strictly defined quantities. For one cup of 35-40 ml you need 7 g. If a double portion is prepared, the amount of grains increases to 14-15 g.

When using Arabica coffee, 10 grams of coffee are consumed per espresso. This variety is not very strong. Therefore, the number of beans should be large.

Espresso cups

A standard espresso shot is only 40 ml. Accordingly, small-sized dishes are chosen for it. To ensure that the drink retains its original taste and aroma, cools slowly and looks attractive, it is poured into white thick-walled cups made of ceramic.

Other materials are not suitable for coffee. In them it will cool too quickly. Porcelain, in principle, can be used at home, but only if the drink is drunk immediately after preparation.

How to cook it yourself

The invigorating effect of corretto depends on the quality of the coffee beans and compliance with the espresso preparation technology. The richness of taste and aroma is determined by the additive that traditionally served as grappa - Italian vodka made from grapes with a strength of 36-55°. Modern recipes for corretto allow it to be seasoned with sambuca, fruit brandy, Cointreau, other liqueurs and vodka.

The proportions of coffee and alcohol content vary depending on the preparation method. The share of the latter in the classic recipe reaches half the volume.

The preparation procedure is simple:

Features of cooking lungo: recipes

To cook lungo correctly, you must follow the following recommendations:

1. Of the existing coffee varieties, it is best to take Arabica beans, which have a particularly mild taste:
   Kenyan;
2. Tanzanian;
3. Indian variety Plantation A.
4. Sometimes Arabica is blended with Robusta in a ratio of 80% to 20%. In this case, the lightest roasted beans are best suited for preparing the drink. It is not recommended to use medium or dark, as the sour taste will overwhelm all others.
5. If we talk about the quality of grinding, then the preparation technology implies the use of medium. Finely ground coffee will give a burnt taste with a strong bitterness. With coarse grinding, the taste qualities of the drink will practically not be revealed, and it will be very sour.
6. It takes 50-60 seconds to prepare coffee (depending on the type of coffee machine).
7. If the machine does not have a special “lungo” option, you need to use the “espresso” button, setting on the timer an alternative preparation time for this type of coffee.
8. When using a coffee maker that operates on “tablets,” you just need to select the appropriate capsule and run the machine for 1 minute.
9. The volatile substances contained in coffee beans, which give the special taste of lungo, quickly evaporate due to prolonged extraction. Therefore, you should grind them immediately before preparing the drink, and not in advance (which is acceptable when brewing other types of coffee).
10. The pressure in the espresso chamber of the coffee machine must be at least 9 bar, in the pump - 15 bar or more.
11. The temperature of the finished drink when poured into a cup ranges from +86-90 °C;
12. Only use bottled or filtered liquid. Under no circumstances should you brew a drink with tap water.

Classical

To prepare a standard lungo, you will need:

• pour 8-10 g of ground beans into the coffee maker container;
• compact the powder well;
• pour 100-120 ml of water into the liquid compartment;
• turn on the timer for 1 minute;
• Steam a cup with a volume of about 180 ml and place it under the flowing stream.

Australian

The differences from the classic recipe are significant:

• Light light roasted beans are used;
• fine grinding is welcome;
• cooking time is reduced to 30 seconds;
• The finished drink is passed through a paper filter for a drip coffee maker pre-moistened with hot water, on which the foam and oils settle.

These “tricks” were proposed by Australian specialist Mat Perger at one of the barista competitions. The resulting Australian lungo is denser and more aromatic compared to those prepared using classical technology.

Cold chocolate

Although this option deviates from the rules, it is indispensable during the hot season. In the summer, you also need to cheer yourself up in the morning, but not everyone likes drinking a cup of hot coffee for this. Therefore, the finished lungo is poured not into a cup, but into a glass, where 2-3 ice cubes are first placed. If desired, you can add sugar to it.

How do Italians drink corretto?

The traditions of drinking this drink differ in different regions of Italy:

• residents of the northern part of the country drink it for breakfast;
• Southerners prefer to savor corretto after a hearty dinner;
• in some regions it is customary for the volume of the coffee component to significantly exceed the alcoholic component;
• in others, more attention is paid to the hop component.

When ordering Caffe corretto (cafe corretto), specify what kind of strong drink and in what quantity it will be flavored. Traditionally, coffee is flavored in equal proportions with a dose of grappa or brandy, but it can also be flavored with any alcohol of your choice.

An invigorating, aromatic “duet” will give a head start to the usual drink, refresh you after a hard day at work, and help you digest a large meal. Italians order and drink it at the bar. Doing it at a table will cost twice as much. At a coffee shop at an airport or train station, you may be asked to pay for your order immediately. Traditionally, corretto is drunk in one gulp, washed down with cold water. Enjoyment and energy boost are guaranteed!

Cooking features

Marocino coffee is most popular in Italy and Switzerland. Italians, following tradition, make it with cocoa, but sometimes they put a piece of real chocolate at the bottom of the cup, calling the resulting cocktail “real marocino.” Sometimes Nutella chocolate-nut spread is added. In Switzerland, they prefer to make a cocktail with chocolate syrup or chocolate. There is no single correct recipe for Marocino coffee, which gives the barista a lot of room for imagination. However, there are still several rules for preparing the above cocktail. When planning to cook it at home, you should learn about these features, only then the result will not disappoint you.

• Traditionally, Marocino coffee is made from medium to deep roast Arabica beans. If you use lightly roasted beans, the taste of the drink will not be expressive enough.
• Marocino is based on espresso. It can be brewed with a classic espresso blend that is 10 to 20 percent Robusta rather than 100 percent Arabica. But then, moving away from tradition, you will have to add a little sugar to coffee, since robusta has a bitterness that will be emphasized by cocoa or chocolate.
• Few coffee lovers will agree that nectar brewed from natural, freshly ground coffee can be replaced with a drink made from instant powder. However, the milk and cocoa that make up Marocino mask the shortcomings of other components so well that in this case, replacing natural coffee with instant coffee will be almost unnoticeable. The main thing is to choose a quality product, otherwise the taste of the finished cocktail will be far from what it should be.
• If you don't have an espresso machine, you can make a cocktail using regular black coffee. If you brewed it in a Turk, do not forget to strain.
• Most often, Marocino coffee is decorated with milk foam, which is why some people call it a mini-cappuccino. To whip milk into foam in the absence of a cappuccino maker, you need to heat it up, not bringing it to a boil. Full-fat milk froths faster than skim milk. Milk is usually whipped with a mixer, but this can also be done in a tightly sealed jar.

A serving of marocino is usually 60–70 ml. It is served in a glass cup with a metal handle, but at home you can break away from tradition and offer the drink to guests in regular coffee cups.

Calorie content of the drink

The calories here are determined not by the coffee itself, but by its additives - liqueur, sugar and milk. Therefore, it is not recommended to consume Coretto in large quantities.

Let's look at the calories depending on the additives in the drink:

Alcohol:

1. Coretto / grappa - 25.75 kcal.
2. Coretto/brandy - 256.15 kcal.
3. Coretto/sambuca - 26.25 kcal.

Sugar:

1. Coretto / grappa - 45.10 kcal.
2. Coretto/brandy – 45.50 kcal.
3. Coretto/sambuca - 45.60 kcal.

Are there analogues of corretto in other countries?

The main components of the recipe complement each other so well that not only the inhabitants of the Apennine Peninsula thought of combining them. There are similar “energy drinks” outside Italy.

The most famous of them:

Spain. Carajillo, flavored with brandy or rum, is popular among the Spaniards. Variations are known with the addition of sherry and aniseed vodka. Sometimes, to enhance the aroma, the mixture of alcohol and sugar is set on fire before adding.

Ireland. An Irish classic - a coffee cocktail with whiskey and liquid cream. No less popular is the option with the addition of the famous Baileys Irish Cream liqueur.

Sweden and Norway.

Kaffekask is a traditional way of drinking coffee among Swedes. It involves adding vodka to the classic drink, which is why it is called Russian. Norwegians prepare a similar Karsk cocktail with an interesting presentation. A coin is placed in a cup and espresso is poured until it is out of sight. Then add vodka until the coin is visible again.

Coffee with Baileys liqueur

Along with the almond-flavored coffee cocktail, another popular drink is Baileys coffee, the recipe (classic) of which contains 100 ml of strong black coffee, 50 ml of Baileys cream liqueur, consisting of natural cream and Irish whiskey, whipped cream and grated chocolate. taste. During the preparation process, first brew strong coffee in a coffee maker or Turkish coffee maker. It is poured into a tall glass (Irish glass) to 2/3 of its height. Heat the liqueur and pour it into the glass.

Add whipped cream on top and decorate with chocolate. You can make this cocktail with cinnamon. This drink has a special taste, adored by many, especially ladies.

Beneficial features

Adding liqueur to a flavorful invigorating drink increases its nutritional value. Drinking this will help the body warm up and replenish energy. It contains calcium, vitamins and phospholipids. In order not to cause harm to the body, you should drink drinks in moderation, on a full stomach.

You should not drink a cocktail in the morning or afternoon; many people work, drive, and such coffee contains alcohol. Evening is the right time to relax and fully experience the beauty of a cocktail. The Amaretto coffee drink is often used as a base for preparing all kinds of cocktails, and those who like cocktails with alcohol less strong than vodka will definitely like it.

Cost of one serving

The cost of a cup of the drink depends on its filling and the price of the liquor added to the drink and the quality of the coffee. Coffee shops set an average price of 200 rubles and above.

You can choose your own alcohol from the menu so as not to pay for expensive liquor.

Undoubtedly, Coretto coffee is a real piece of Italy in every corner of the world. The aroma and rich taste will delight the coffee lover, enveloping him in a warming wave of a coffee drink with a hint of alcohol. Even in a coffee shop or restaurant, you can try to create your own version of Coretto by choosing your own alcohol.

Composition and preparation of espresso coffee

Espresso means “con” when translated from the drink’s native language. Another option for changeover is “quick”, “quick”. Not surprising, because making yourself a cup of morning espresso is as easy as shelling pears, because... the composition is very small. To prepare, you only need water and ground coffee.

Homemade espresso coffee recipe:

1. Espresso in a coffee machine.

Espresso is most often prepared in a coffee machine. This requires medium roast beans. It is recommended to grind them right before cooking. Neither fine nor coarse grinding is suitable for preparing this coffee drink. It is better to choose something in between these two concepts. A holder is also required to form small solid tablets from the coffee. You can start cooking immediately after installing the holder in the machine. The process takes 15-25 seconds.

1. Espresso coffee in Turk.

How to make espresso coffee at home in Turkey? To brew espresso, pour about ten grams of ground coffee beans into a Turk and pour in about thirty milliliters of hot water. The mixture is heated. When noticeable foam appears, remove the Turka from the heat and add a pinch of table salt to the drink.

Later, when the foam has settled, you should reheat the coffee to the same state. After completing the operation again, the espresso can be served.

1. Espresso in a coffee maker.

Espresso can be prepared using a coffee maker. Two teaspoons of coarse grains need to be poured into the machine. In the end, all that remains is to wait for the aromatic drink to be prepared.