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White espresso cup on a saucer with dark coffee and crema beside a small grappa glass on a marble counter

Classic Caffè Corretto: Espresso with a Splash of Grappa

A 30 ml espresso finished with 10 ml of grappa, ready in 5 minutes with an optional half teaspoon of sugar.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 drink
Course: After-dinner drink
Cuisine: Italian
Calories: 33
Ingredients Method Notes

Ingredients
  

  • 8 g finely ground espresso coffee for one 30 ml shot
  • 10 ml grappa (2 tsp); young, clear, room temperature
  • 1/2 tsp granulated sugar (2 g); optional
  • 100 ml hot water for warming the cup

Method
 

  1. Fill a 60 to 90 ml ceramic espresso cup with hot water and let it sit for 1 minute while you grind. Pour it out and dry the cup, because a cold cup cools the espresso before the grappa goes in.
  2. Grind 8 g of coffee fine, dose it into the portafilter basket, and tamp it level with firm, even pressure.
  3. Pull the shot with 93 C / 200 F water at 9 bar for 25 to 30 seconds, until you have 30 ml of espresso with a thick, reddish-brown crema. Stir in the sugar now if you're using it.
  4. Measure 10 ml of grappa and pour it straight into the hot espresso. Give the cup one slow stir, then serve on a saucer with a teaspoon and drink within 3 minutes.

Notes

  • Grind the coffee just before pulling the shot for the best crema.
  • Keep grappa at 10 ml, or 2 tsp, for each 30 ml of espresso.
  • Warm the cup first so the espresso stays hot long enough to carry the aroma.
  • Serve right away and drink within 3 minutes.