Carajillo - Spanish coffee with a degree

The coffee culture of Spain has absorbed all the emotional power of its people and the ability to enjoy life and surprise with its incredible unpredictability. Spanish coffee has a bright, extraordinary taste. This heady, temperamental drink cannot be confused with anything else. You can enjoy it from morning to evening, which is what the locals themselves do, taking the best from life here and now.

Cooking recommendations

To get a completely authentic drink, truly appreciate the taste and not be disappointed due to the banal reason of improper preparation, you must adhere to the following rules:

• Instant powder is absolutely not suitable for creating real original Spanish coffee.
• Strong alcoholic drinks in the recipe should only be of high quality. Otherwise, the final taste will not be up to standard and will ruin the whole experience.
• Coffee beans should not be ground in advance; the beauty of the drink is in its freshness.
• You should remember which ingredients are already present in the recipe. Liqueur and condensed milk have a sweet taste, so you can make a mistake with the amount of sugar.
• The Spanish drink is really strong and black. You should not skimp on coffee when preparing it.

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.

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.

Fire in Spanish

This is the same classic recipe, but with a clear demonstration of the hot Spanish temperament:

• 2 tsp. with a pile of ground coffee;
• 100 ml water;
• 2 dessert l. liqueur (coffee);
• 2 dessert l. white rum;
• sugar (preferably cane);
• cream.

1. Let's prepare the coffee in a Turk, bringing it to the boiling stage three times at intervals of several seconds (until the foam goes down). Filter the finished drink and immediately add sugar to taste.
2. Next we need a heat-resistant glass or glass. Pour rum into it and carefully light this flammable liquid.
3. Then, very carefully, in a thin stream, or simply pouring along the wall, add the liquor, trying not to put out the fire. Slowly swirling the glass in your hand, mix two alcoholic drinks together.
4. Now let’s pour the coffee straight into the burning flame.
5. Top the extinguished volcano with a delicate top of whipped cream.
6. The drink must be served hot to deeply experience all its unpredictability.

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:

1. Brew classic espresso. Pour the coffee bean powder into the pot, add sugar and salt, stir until smooth. Heat the mixture over low heat until smoking appears. After removing the Turk from the heat, add fresh water to it, stir and return to the stove, increase the heating temperature. When the contents rise, remove the Turk and wait a minute for the foam and grounds to settle. Repeat the procedure three times to obtain a rich aroma and strong taste. A coffee maker will help speed up the process.
2. Strain. Pour the resulting broth through a strainer into a standard espresso cup.
3. Season with aromatic additive. Carefully pour the amount of grappa or liqueur specified in the recipe into the cup of prepared coffee and stir. The corretto drink is ready!

Ingredients for cooking

• Freshly ground fine coffee (7-9 grams);
• filtered water - no more than 100 ml;
• alcohol of choice - 20 ml (brandy, Cointreau, sambuca, cognac);
• sugar (1 - 3 spoons).

It is advisable to take 100% Arabica coffee beans, or a mix of Arabica and Robusta. You can use instant coffee; this method of preparation will be the most simplified.

The most commonly used alcohol additives are:

• aniseed vodka;
• Russian vodka;
• grappa (Italian alcoholic drink based on grapes 36% - 55% alcohol);
• sherry (Spanish sweet wine);
• brandy (grape);
• liqueurs (Cointreau, Sambuca, Baileys).

Carajillo

This famous drink is made everywhere in Spain. It is distinguished by its original taste and enchanting presentation. Different regions of the country have their own variations in preparation, but the mandatory components are always coffee and fortified drinks: rum, brandy, anisette, cherry or other liqueur.

Carajillo's invention is attributed to Spanish soldiers, who only in this way could drive away sleep and put themselves on combat readiness at any time of the day.

The drink perfectly relieves a hangover in the morning and will instantly put you on your feet. To get a quick effect at home, the preparation was simplified to simply mixing coffee with alcohol in a 1:1 ratio. A real carajillo for gourmets is made by effectively lighting the rum, from which it acquires the taste of caramel and loses its excessive intoxicating effect.

It is quite possible to prepare an original drink at home. To do this, some necessary conditions must be met:

• For a classic carajillo, take a mixture of equal amounts of Arabica and Robusta.
• The grains must be ground immediately before cooking.
• The coffee should be finely ground, but not the finest grind.
• As a basis, you can take espresso from a coffee maker or coffee machine, or brewed in a Turk and filtered (do not boil, but bring to a boil three times).
• To serve, you will need transparent heat-resistant dishes.
• You can't drive after carajillo.

For 1 serving we take:

• 1 tsp. with a pile of ground coffee;
• 4 tbsp. l. water;
• 2 tbsp. l. Roma;
• 1 tsp. Sahara.

How to cook:

1. Pour coffee into the Turk and fill it with cold water.
2. Slowly bring to a boil, immediately set aside and wait a few seconds, then repeat the procedure twice again. Our coffee will not need long boiling.
3. Pour rum into a strong, heat-resistant glass, add sugar and stir.
4. Steam the resulting mixture or place the glass in hot water for a few seconds.
5. Carefully ignite the heated alcohol.
6. Let's take our prepared coffee and carefully pour it directly into the fire.

Carajillo is served piping hot in a small glass cup. It should also be drunk hot, otherwise most of the incredible taste sensations will be lost. The drink goes well with dark chocolate or candied orange, and they are used for a more sophisticated serving.

How to drink correctly

Not only espresso, but also cappuccino, latte, shocachino and other invigorating and tonic drinks prepared in Turk go well with alcohol.

Gourmets claim that the best time to consume them is the first half of the day. But in moderation, you can pamper yourself in the evening.

Whipped cream placed on top of the drink creates an obstacle to its consumption. Therefore, it was invented to use a straw. It is very comfortable. If after finishing the meal there is cream left at the bottom of the glass, you can eat it with a spoon. It is not recommended to mix the layers of the drink, as this negatively affects its taste.

Remember that you can brew delicious rum-based coffee using any type of bean

But it is important that they are ground finely. Also, do not forget to select quality ingredients to prepare this wonderful invigorating drink.

In European drinking establishments, coffee with rum is one of the most popular orders. This can be easily explained by the fact that coffee and rum have opposite effects on the body: alcohol relaxes, and caffeine tones. When mixed correctly, the result is an excellent drink. There are several recipes.

Rum and coffee are called differently in different cultures. For sailors it is “Bear”, for the Germans it is “Pharisee”, for the French it is “cafe arroz”, and in Cuba and Jamaica tourists are presented with it as “Caribbean coffee”. At the same time, the cooking technology remains almost unchanged.

Ingredients:

• brewed black coffee – 0.5 liters;
• golden rum – 4 tablespoons;
• sugar – 2/3 cup.

Basque with prunes

This unusual recipe was borrowed from the mysterious Basque country, from a people living at the junction of Spain and France. Basque cuisine does not use an abundance of spices. Pure, without impurities, combination of the bitterness of coffee with the astringency of natural dried prunes, flavored with the unique taste of Spanish sherry brandy (Brandy de Jerez), creates an amazing kaleidoscope of taste impressions. Traditionally, this drink is served in an elegant Irish glass.

Let's take products for 2 servings:

• 1 cup of ready-made strong black coffee;
• 4-6 pcs. prunes;
• 1 tbsp. l. Sahara;
• 0.5 tbsp. cream;
• 0.5 tbsp. sherry brandy.

1. Let's make coffee with prunes from freshly ground beans. Let's cook it in a Turk, according to tradition, alternating moments of boiling with a little settling.
2. Mix the hot drink with alcohol and sugar.
3. Divide the prunes into cups so that everyone gets them equally.
4. Lightly pour the aromatic coffee mixture on top and add heavy cream.

Option with condensed milk

This option will surely appeal to those with a sweet tooth, but you need to keep in mind that the drink contains a lot of calories. Required components:

• ground robusta beans;
• condensed milk;
• mineral water.

The recipe for coffee with rum with the addition of condensed milk is very simple. You need to use a Turk for cooking. Fill the container with all ingredients except milk. You need to remove it from the heat when the foam rises.

To prevent the product from becoming cloying, you should not add sugar to the turk. It will be sweetened with condensed milk. After you brew classic espresso, pour it into cups by adding this ingredient.

Stir it well until the thick sweetness is completely dissolved. Enjoy the pleasant taste.

Bon Bon

This drink has a tonic effect, so it can be compared to energy cocktails. There are several variations of its recipes and names. Bon-bon or “bombón” means “candy”, “biberó” means “bottle with a nipple”, “goloso” means “sweet tooth”. All names are associated with childhood. It really has a very delicate taste.

The drink is equally capable of giving strength before a hard day or pleasantly pleasing you during leisure hours. It looks elegant and attractive. The layers of different thicknesses in a transparent glass do not mix with each other, which makes them even more attractive and intriguing. For the bottom layer, you can use either sweet or unsweetened condensed milk. Considering the relative “childishness” of the drink, a version with instant or decaffeinated coffee is also allowed.

Preparation:

1. From 150 ml of water and 1 tsp. brew the drink with ground coffee and filter it.
2. Carefully pour 2 tbsp into a glass container (glass or cup). l. condensed milk so that the walls remain clean. To do this, you can insert a teaspoon, regular or long, into a glass, and pour milk along it to the very bottom. Then carefully remove it. If the walls of the dishes still get dirty, you can wipe them with a napkin.
3. Just as carefully, pour in the coffee over the inserted spoon, trying not to destroy the integrity of the condensed milk. If everything is done correctly, then two layers of different colors will be clearly identified.

The above recipe is adapted for the benefit of coffee lovers. It is usually served with a spoon and topped with chocolate or nut cakes. But the original version of Bon-bon coffee is more like a high-calorie thick dessert:

For 1 serving take 0.5 tbsp. condensed milk and 0.5 tbsp. hot filtered coffee. Just as carefully as in the previous recipe, the two layers are poured into the glass one by one so that the boundary between them is clearly visible.

There is one secret that adds a certain “zest” to the drink. This is the third layer, which is especially popular in the summer heat. It is prepared in a blender: grind pieces of ice with a pinch of ground coffee. The result is a fragrant ice foam, which is evenly spread on top of the glass immediately before serving.

Bon-bon variations:

• Belmonte (belmonte) is the same bon-bon with a drop of brandy in the composition.
• Leche y leche (milk and milk) - to smooth out the coffee bitterness, according to the recipe, pour ¼ condensed milk into a glass, 2/4 coffee, and ¼ frothed milk.

Cuba libre

Literally translated as “free Cuba”. The name appeared in 1900, when a US Army soldier, Captain Russell, was drinking his favorite cocktail consisting of rum, lime juice and cola in one of the bars in Havana. By chance he learned that the drink had no name. Russell suggested calling it "Cuba libre" in honor of the island's independence from Spain. Now this cocktail refreshes millions of people every day.

Compound:

• Bacardi golden rum – 50 ml;
• cola – 150 ml;
• ice cubes – 200 g;
• lime – 40 g.

Preparation: Fill a tall glass with ice cubes and squeeze the juice of a quarter of a lime into it. Add rum and cola and stir with a cocktail spoon. Garnish with a few lime slices.

Cafe con hielo

This recipe, originally from the province of Valenciana, is especially popular on hot summer days. Therefore, its second name “café del tiempo” is seasonal. Coffee and ice are served in separate glasses; all that remains is to add sugar to taste and pour it into the ice. Such instant preparation will not allow the drink to lose its smell, taste, or pleasant chill. Lemon is also added to it.

There are many varieties of coffee drinks prepared in the Spanish style, for example, coffee con leche. Each of them can become a real discovery, and true gourmets will undoubtedly add them to their coffee shop. Have a nice time with a cup of aromatic coffee in Spanish!

photo: depositphotos.com/EcoPimStudio, vd-photo, kung_mangkorn

Who invented this coffee

The author of this drink is still unknown. According to one version, it was invented by Spanish soldiers who fought in Cuba. They added rum to their coffee to give themselves courage and courage. In Spanish, the word for “courage” is “coraje,” which is why the drink was given its name. Soldiers could drink it at any time of the day, for example, to drive away sleep during night duty.

Another version gives the laurels of inventing the cocktail to the Barcelona muleteers, who ran into the tavern and told the bartender: “Una copa i un cafè, que ara guillo,” which translates as “A glass and coffee, and I’m leaving.” The last phrase served as the basis for the name of the drink.

Features of taste

Several components influence the taste of the drink:

1. Espresso. It is best prepared from an equal mixture of Arabica and Robusta. Then the drink will be aromatic with a slight sourness and without the characteristic taste of bitterness.
2. Type of alcohol. So, if you add rum to Carajillo, it will give the drink a special bitterness and fruity aroma. Sherry liqueur will fill your coffee with the aroma and taste of cherry. Aniseed vodka will give a bright vodka taste. Brandy will give this cocktail a caramel flavor.
3. Presence of sugar and milk component. It is better if the sugar is unrefined (for example, cane), it has a more pronounced taste and aroma. Sometimes gourmets add a little condensed milk to this drink for a creamy taste.