Caffè Corretto – Italian Espresso with Grappa

Caffè Corretto is one of Italy’s simplest spirited coffee drinks: a fresh espresso sharpened with a small pour of grappa. The result is short, aromatic, warm, and distinctly dry, with the coffee’s roasted bitterness meeting the grape spirit’s heat and fruit-driven character.

An Italian Coffee Tradition

Caffè Corretto, literally “corrected coffee,” is an Italian way of serving espresso with a splash of spirits. Grappa is a traditional choice, although regional and personal variations may use other spirits. Rather than functioning like a large coffee cocktail, it stays compact and direct, preserving the character of the espresso.

What You’ll Need

Ingredients

• Espresso – provides the concentrated roasted coffee base and aromatic bitterness.
• Grappa – adds dry grape character, warmth, and alcoholic intensity.

If grappa is unavailable, a grape eau-de-vie or dry brandy can give a related fruit-spirit character, though the drink will no longer have the same distinctly Italian profile.

Equipment

• Espresso machine or another method capable of producing concentrated espresso
• Small heatproof espresso cup
• Bar spoon or teaspoon

Why This Two-Ingredient Serve Works

There is nowhere for either ingredient to hide. Fresh espresso supplies body, crema, bitterness, and aroma, while grappa adds a lean, fragrant spirit note without turning the drink sweet or heavy. The small serving size keeps the drink focused and makes it especially suited to slow sipping after a meal.

Substitutions & Variations

• Brandy: Use a dry brandy for a rounder, softer version.
• Sambuca: A common alternative that adds noticeable anise flavor and sweetness.
• Spirit on the side: Serve the grappa separately and let the drinker add it to taste.
• Sweeter version: Add a small amount of sugar only if you prefer sweetened espresso; it is not required for the base recipe.

Helpful Tips

• Use freshly brewed espresso. Stale coffee loses the aroma that makes such a simple drink work.
• Warm the cup first if your espresso equipment allows it, especially when serving in a cold kitchen.
• Add the grappa after brewing rather than running it through the espresso machine.
• Serve immediately. The drink is best while the espresso is hot and aromatic.
• For a dinner-party service, pre-warm the cups and measure the grappa before brewing the espresso shots.