Caffè Corretto

Korrigierter Kaffee?

Ganz richtig – korrigierter Espresso bedeutet der Name der Kaffeespezialität, wenn man ihn ins Deutsche übersetzt. Die 'Verbesserung' des Klassikers erfolgt durch die Beigabe von Alkohol – in Italien wird meist Grappa verwendet. Im internationalen Raum ist das Getränk als Espresso Corretto bekannt.

Zubereitung

Die Herstellung des Espresso Corretto ist kinderleicht: einfach wie gewohnt einen Espresso aufbrühen. Dann die gewünschte Spirituose hinzufügen – fertig! Neben Grappa werden auch Brandy, Whisky, Weinbrand, Cognac, Amaretto, Sambuca oder Liköre verwendet. In der Regel wird der Alkohol vor dem Servieren in den Espresso gegeben. Manchmal werden aber auch beide Getränke voneinander getrennt serviert. Dann kann jeder das gewünschte Mischverhältnis selbst bestimmen. Eine andere Variante: zuerst den Espresso trinken und anschließend den Grappa in die leere, noch heiße Tasse füllen – so erhält er eine leichte Kaffeenote.

Wissenswertes

Wenn Sie in Italien einen Corretto ordern möchten, bestellen Sie ihn am besten gleich unter Nennung der favorisierten Spirituose – zum Beispiel einen 'caffè corretto con grappa' oder einen 'caffè corretto con brandy'.

Aufgrund seines Alkoholgehalts ist der Corretto eher etwas für nach dem Mittagessen – von Hartgesottenen wird er manchmal allerdings schon zum Frühstück getrunken.

Die Kaffeevariante erfreut sich nicht nur in Italien großer Beliebtheit. In Spanien zum Beispiel ist das beschwipste Heißgetränk unter dem Namen Café Carachillo bekannt und wird gern mit Veterano, Anis- oder 43er-Likör getrunken.

(sehr fein – fein – mittel – grob – sehr grob)

*Die exakten Mengen sind abhängig vom verwendeten Gerät und den persönlichen Vorlieben des Kaffeetrinkers. Ersatzweise kann auch Kaffee aus dem Herdkocher (auch Bialetti, Moka, Caffettiera. ) verwendet werden.

Kaffee coretto

C an’t imagine a morning (or afternoon, or evening) without your coffee fix? Join the club. Unfortunately for caffeine addicts abroad, simply memorizing the word for coffee in the local language will only get you so far. Sure, you’re likely to get a caffeinated beverage, and that’s certainly better than nothing, but what if you’d like something more specific? Read on for our best tips on how to drink like a local (if you’re into that) and order what you really want to drink, or its closest approximation in seven European countries.

Italy is widely known as a coffee-lover’s paradise and with good reason. It may all be espresso, but it’s all good. That said, even in java heaven, there are a few rules to follow. Rule number one? Head to the nearest bar. Once you’re there, get your fix standing up or expect to pay more for a seat at a table. And don’t dally. Unlike in other parts of Europe, in Italy, locals don’t hover over coffees for long. Typically, coffee is served warm, but not scalding, so you can sip it at a steady pace. Like your coffee practically boiling? Order a caffé bollente.

Something else to consider? Milk is a morning-only-habit for most Italians, so ordering a cappuccino after lunch or dinner is a major faux pas. And whatever the time of day you order it, a cappuccino will probably have substantially less milk than you’re used to—for a milkier concoction, order a latte macchiato (as opposed to a latte, which is just milk). Fancy coffee drinks with added spice or flavoring are frowned upon with three notable exceptions—caffé all nocciola, a frothy espresso with hazelnut cream from Naples, a marrocchino, a cappuccino with cocoa powder from Milan, and a coretto, an espresso with booze in it (usually grappa).

Finally, for outsiders, paying is probably the trickiest part. You’ll either head to the cash register to order, pay up, get your receipt, and flash it at the person manning the coffee machines upon request. Or do the whole thing in reverse and pay on the way out. Unfortunately, the only way to know for sure which procedure is the go-to in any given bar is to watch locals in action.

Greece: Specify the sweetness

No matter what your order is, in Greece it’s common for the barista to mix in the sweetener for you, so you’re best off making your preferences clear when you order by including your preference for sweetness level. Sketo is plain, glyko is sweet, and metrio is somewhere in the middle. And remember, in Greece, if something’s labeled sweet, it’s rot-your-teeth sweet.

This is especially true when it comes to the country’s most popular drink, a frappe. While frappes are made with (horror of horrors) instant coffee, when temperatures climb, they’re surprisingly refreshing, and if you order them with milk (me gala) and medium sweet (metrio), they’re as good or better than most bottled iced coffee drinks. Espresso drinks with and without milk are also on offer almost everywhere in hot and cold versions—as is old-school filter coffee, which (for whatever reason) is sometimes referred to as French coffee.

Also, if you want to make friends, don’t call the grounds-in coffee Turkish coffee. Since the two countries’ falling out over Cyprus, locals are especially loathe to recognize the origins of the traditionally prepared brew.

Austria: Order something specific

In Austria, where coffee culture is king (and several centuries old to boot), you’ll shock your elegantly attired server if you dare order just “coffee.” Want something like a latte or a cappuccino? Try a mélange.

It’s important to note that while cappuccino and mokka are available on most menus, they may not be quite what you’re expecting. Austria’s version of the cappuccino replaces milk foam with whipped cream, and the mokka is simply a strong black coffee. Beyond the seemingly endless combinations of milk and coffee, there are also concoctions involving whipped cream, ice cream, all sorts of alcohol, and even egg yolks.

In a traditional Austrian kaffehaus, whatever you order, it’ll be served on a silver tray with a chocolate and a glass of tap water. Why? The custom dates back to the days when water and coffee were rare and precious. It’s a way of showing the customers how much they’re valued. Another great thing about Austrian coffeehouses? Patrons are expected to linger—so get comfortable with that guidebook and sip slowly.

France: Don’t drink it with food

Our favorite French rule? Coffee stands alone—so forget about washing down that after-dinner sweet treat with coffee. As in Italy, there are strict rules about when to mix your caffeine with dairy products—never after noon. The one exception to this rule, café au lait, is typically a breakfast-only affair, served at home or with full petit déjeuner. Milk on the side isn’t common (although you can ask if you want), and neither is filtered coffee, called café américain outside touristy spots.

And despite the name, French press coffee isn’t widely available in France— in fact, most neighborhood establishments offer variations on espresso, and that’s about it. Skip the cappuccino even if it’s on the menu—the drink you’re looking for is called a café crème.

In France, as in Austria, it’s generally understood that coffee isn’t to be consumed in a hurry—that means a shortage of to-go cups at corner cafés—but if you’re really in a hurry, you can do as you would in Italy, and throw back an espresso shot at the bar.

Portugal: Warm your hands with your cup

As in so many European countries, in Portugal, a plain coffee, or um café, is a single espresso served black and it’s the cheapest thing on the menu. In the country responsible for smuggling Brazil its first coffee plant from French Guiana back in 1727, coffee drinkers can choose from a cup of joe made from the first or second extraction from the grounds, and espresso served with more or less water or milk. Locals are even known to request their cups be heated or cooled, usually a scalding hot cup in the winter, and a cool cup in the summer. Want to try it? Order um café em chávena escaldada/hot or fria/cold.

Another pro tip—if you want a long coffee, skip the café americano—in some places in Portugal, it’ll get you an instant coffee. Order um abatanado instead. Prefer your coffee white? Be aware that just like in France and Italy, milky coffee has a time limit and isn’t consumed much after midday.

Germany: Order exactly what you want

When you’re ordering coffee in Germany, just remember to keep everything simple and to the point. German is a very exact language—consider for example the difference between a milchkaffee—a coffee with hot milk versus a kaffee mit milch—a black coffee with a splash of milk.

Espresso drinks are widely available, but unlike elsewhere in Europe if you order einen kaffee in Germany, you’ll get a cup of drip coffee. Who knows? It might have something to do with the fact that Germans invented both the paper coffee filter and the electronic drip brewer.

Spain: Savor and socialize

In Spain espresso is the go-to order. Filter coffee, French press, and pour over aren’t widely known and are only available in specialty coffee shops in bigger cities like Barcelona and Madrid—don’t expect them in neighborhood bars frequented by locals.

As in France, coffee is a leisurely social affair in Spain—something to be sipped slowly while sharing the latest gossip with friends. So you won’t see many locals with a to-go cup. That said, café para llevar is increasingly common in bigger cities, even if it’s directed primarily at tourists.

The best part about drinking coffee in Spain? The accepting attitude of the baristas. Want to drink a milky café con leche late at night or order a boozy carajillo first thing in the morning? No one cares, at least not enough to give you a dirty look or raise an eyebrow.

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Sales are dependent on taste.

Whether it is a latte to go for a commuter in the morning or coffee and cake in the afternoon - with Kaffee Partner, every bakery puts themselves at the front of the local café competition. While our selection and quality pleases your guests, you are making a profit every time you press the button.

Gourmet quality.

Das könnte Ihnen so passen: Kaffee Partner hat für moderne, serviceorientierte Bäckereibetriebe das ideale Produkt- und Servicepaket geschnürt.

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With an extensive full service concept, we see ourselves as your competent companion for sustainable coffee enjoyment. So you can concentrate on your business, we take care of everything coffee-related.

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"Fresh" and "delicious" is possible for everyone. But which Kaffee Partner machine is best for your bakery? Here, you can see the high-performance and durable Kaffee Partner machines.

miniBona 2

So small but so much variety.

multiBona 3

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Coffee, just double the pleasure.

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A touch of revolution.

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One quick look at our service fleet is enough to know that we take reliability, availability and partnership very seriously: More than 120 of our permanent service engineers function as your comprehensive taste-backup for when disaster strikes. Personally, quickly and competently, they protect the long-term enjoyment of Kaffee Partner coffee in Germany, Austria and Switzerland.

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A simple coffee machine in a bakery is unthinkable these days - simply because of the variety of speciality coffees that must be prepared. Every customer has a specific preference and wants to avoid a long wait to get it. With our fully-automatic coffee machines, you can fulfil every wish and brew coffee to a high quality. We also deliver the appropriate filling products, so that you have to put in as little effort as possible. Cups, coffee accessories, coffee beans, tea, cocoa, baked goods and much more can be found in our range. Original accessories and a wide range of types of coffee make the drinks prepared by our gourmet coffee machines something quite extraordinary.

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When you rent one of our coffee machines, then you can look forward to coffee at a gourmet level. This will not only please you, but it will also be a joy for your customers. With our excellent customer service and the perfect fully-automatic coffee machine, for bakeries big and small, we ensure our happy customers are making tasty coffee. Bring your bakery to the next level and trust in Kaffee Partner to help you serve the best coffee.

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