Master The Classics: Carajillo

The Carajillo hails from Spain and it is a coffee drink typically served with breakfast in working class neighborhoods: A shot of espresso over ice alongside Brandy, Aguardiente, Anisette or Rum. It's origins are also tied to Cuba in the times when it was a Spanish province. The troops stationed there would make this drink to give them courage. Coraje is the Spanish term for Courage, hence Carajillo. In this video we take the Mexican approach to this drink and add Licor 43 and use a base of Mezcal as our spirit. In Mexico the Sombremessa or "The Over The Table" is that portion of the meal where empty plates and glasses litter the table and it's time for the night cap followed by lively conversation. Enter the Carajillo. This drink is reemerging into the drinking culture of Mexico both at traditional bars and super high end ones. For me, this delicious drink is the best way to start or end any day! Cheers!
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Breville The Barista Express Espresso Machine: amzn.to/2VKKGgA
Barfly Copper Measuring Cup: amzn.to/2BA24Yk
Barfly Teardrop Spoon: amzn.to/2VwYAiv
RCR Old Fashioned Glass: amzn.to/2HSVsco
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Here's The Specs:
1.5oz (45ml) Licor 43
.5oz (15ml) Mezcal (or Brandy)
Double Shot Espresso

[@felixsanchez9955]

Im Mexican and can say you got the idea and ritual of sobremesa and carajillo 1000% right. Way to go!

[@Answerisequal42]

There is also a flamed variant which is very popular in Northern Spain. Put in the spirit (does not have to be necessarily quarantatres) heat it up with the steam nozzle if the espresso machine. Throw in some sugar cubes and flame them till they melt and caramelize and after that pour in the fresh espresso and enjoy.

[@potdog1000]

tried this properly for the first time & am rather impressed

[@kelo2895]

espresso and Licor del 43, that's it.. you don't need anything else.

[@ericktellez7632]

yeah but it can be improved with another spirit, specially with whiskey, cognac/brandy, Ron or Tequila Reposado. trust me.

[@PandaRob91]

Tequila Reposado is my go to addition

[@nickwatchessports]

Just thought I'd toss some advice from a coffee snob in here because you're super detail oriented and I am too. Tamp harder! 10-15 PSI. Otherwise you don't get enough extraction or flavor from your espresso. Roaster recommendations vary on extraction time for espresso but it usually hovers around 23-30 seconds for a double. Great tasting, well extracted espresso can be gamechanging for a cocktail like this.

[@TheEducatedBarfly]

Thanks for that!

[@arielgonzalez72]

I thought the same ...

[@platinumskies30]

This sounds fantastic! I have a fan request: could you do a series on cocktails using aged balsamic as an ingredient? I recently had an "Improving Whiskey Cocktail" at a local place that was absolutely fantastic. One unusual ingredient was aged balsamic.

[@TheEducatedBarfly]

Jesudian B I’ve been thinking about doing a cocktail with it for sure

[@EnhancedNightmare]

In mexico they served it very cold and mixed, the barman seemed to use the shaker and it had a nice foamy layer. I suspected maybe some eggwhite but I could not see exactly what he did there. It was super fine drink.

[@juanpablopalomeracueto4051]

Ifk why in the U.S is not a popular drink, buy here in Mexico is very popular as a digestive, it is a short drink, and calls for a shot of espresso and a shot of liquor 43 (usually 1.5 oz,depends of the bar), shaken to get a nice foam, garnished with coffee beans, or you can make it without shaking just build, or the last way divorced, espresso cup, ice, and lquot 43

[@gerardoreinking6912]

Great cocktail. try it shaken, it makes a nice foam which looks great and is really enjoyable. The best carajillo I have tried however uses 2oz of espresso coffee with a nice acidity and 1oz of licor 43. The acidity of a good speciality coffee makes all the difference

[@andrewyarosh1809]

Gerardo Reinking Disagree. Shaking is used to incorporate air into drinks with fruit juice, cream or egg whites. None of those are included here. Shaking will also break up the crema, which is part of the specific presentation here. All together “too much shaking going on” behind bars (particularly ordinary ones, or bars where poorly trained bartenders want to show off). I’ve been offered shaken Manhattans, shaken Negronis and Boulevardiers. Silly....

[@LuisLopez-zy2cp]

Andrew Yarosh have you tried the shaken carajillo?

[@jacobdarling1524]

I feel like you could also make this with cold brew coffee and it would be fantastic

[@craigpatchett3508]

It is!

[@miguelangeldelarosa4748]

Que buena receta, he probado café solo con tequila o solo con licor 43, me parece muy buena combinación, gracias.

[@TomRyanMKE]

This has become my new favorite coffee cocktail.

[@wildewilde5775]

I've been in the bush for the past few days and it's awesome to binge watch the episodes that I missed.. Love the history in your videos, just go's to show you history is everywhere even when you're having a great time with friends drinking these amazing cocktails we learn about here.

[@TheEducatedBarfly]

Thanks for watching!

[@sneezysneezufulus1797]

I literally learned about and started using a Moka Pot because you featured it on this channel, people need to settle they asses down a bit with this word of the law bullshit.

[@fabianfabianfabianpg]

Haven’t try it with mezcal… now I need to run to the liquor store! Nice video

[@ianholmes6078]

Amazing! I bought a bottle of Licior 43 to make Brandy punch; this will help me use up the bottle much faster.

[@dianenilsen]

lemon pie tini! the best thing ever! google it

[@danielquintalgutierrez5301]

love the: "meh, i like the bialetti, but for the assholes here i have the espresso machine"

[@netanelizhakov7592]

I like to keep in the fridge cold brew concentrate that I make (1 part coffee grind to 8 or 7.5 part if you want it a bit stronger water by weight for 24 hours). Work as good as an espresso!!

[@RobertColianni]

Cuarenta y tres is outrageously good and regularly ignored.

[@Barthijzz]

Imo it's sweet af and for young women to be introduced with a little stronger than wine. For me, it's absolutely disgusting. Also has to do with the texture, but mostly the brand and their marketing disgusts me. Acting all traditional.

[@bionicghost2772]

Its also mexican, not spanish, but go off I guess

[@ricardo82carvalho]

@@bionicghost2772 Licor 43 is also Mexican? I'm confused because I always known it being originally from Spain

[@yetsumari]

At an All inclusive resort in Cancun, they made the carajillo different at every bar on the resort. One made it 1:1:1 coffee, milk, and 43, another double shot espresso, evaporated milk and 43 (this one was crushable), only one of them didnt use some kind of cream. used just espresso and 43. I’m here to make my own version, definitely doing Mezcal. Maybe I can finally have a “house” espresso martini using these ingredients…

[@marianaarreola2189]

I am so annoyed at how many people dont read that this is the MEXICAN version, not the spanish one. We use mainly 43 and serve it cold. The mezcal is new to me, but it seems like a really good idea

[@TheEducatedBarfly]

That makes two of us LOL. This was actually a version from a friend of mine and it’s fantastic with Mezcal

[@marianaarreola2189]

@@TheEducatedBarfly I failed as a mexican and do not have mezcal at the moment, but will definitely try it!

[@rafaelnadal5892]

I make all my espresso based cocktails with a moca espresso pot and chances are in any spanish household they used that and not espresso! I support you 100%, Moca espresso pot is goated.

[@18481nivek]

Being a huge fan of coffee I gotta try this on my next vacation! also, just an observation. Your shot is pulling too fast because you are not tampering hard enough and dial you're grind size to roughly 18g of beans in and 36 to 45 g espresso out in around 28 to 30 seconds and you will have a much better pulling shot and most likely a better tasting drink. thank you for showing the recipe!

[@dosantosbojan]

Great drink!! Thanks.

[@Noemirey7]

Thank you for the history. ☕️🥂

[@craigpatchett3508]

Works great over ice with cold brew. Need to try with Mr. Black for a Coraje!

[@WickedKingLycoan]

I Love The Way You Work! Brilliante!

[@monoyamono]

You should look into the cremaet. It's along the lines of a carajillo, from the Valencian region of Spain (specifically Castellón). The alcohol is burned with lemon peel, cinnamon, sugar, and coffee beans, before adding the coffee.

[@mr-vet]

I’d like to try that with a good rum instead of tepee mezcal.

[@cadencedoherty9981]

Could something like brandy and Benedictine possibly substitute the licor 43? It's not available in my area

[@garlicgirl3149]

Good question

[@dillabetes]

Beginning at 1:57 is my favorite 10 seconds in any of your videos. Can’t figure out why.

[@TheEducatedBarfly]

Haha, thanks for watching :)

[@margefoyle6796]

ASMR. 😆

[@JoseRodriguez-bo1br]

I have make it both ways, shaken or just pour it on the glass, (with brandy of course) and both ways taste amazing, but now definitely trying it with Mezcal this time, because daaamn

[@SharpUchi]

What do you think about using baileys instead of mezcal?

[@Tusc9969]

You're right, Landis. Made it with my Moka and tastes BETTER than with my overpriced espresso machine.

[@dakotamcmillin9703]

Did I say 2? I could probably drink 3 of these in the morning 😂 👌🏻

[@redbull9679]

Ive never heard of the Mezcal and Licor 43. I thot it was just licor 43. I will give this a try!!

[@happyscrappy370]

40K babyyyy!!! Congrats boys.

[@drewm-r7249]

Wow now I feel bad bc I definitely commented something like “that’s not espresso that’s just strong coffee!” I’ve never had a Carajillo, but it sounds great!

[@TheEducatedBarfly]

Drew M-R LOL it’s all good! You were right! But the espresso martini was still tops!

[@drewm-r7249]

The Educated Barfly I’ll have to give that one a try too then!

[@Adamrc98]

When I’m ordering a carajillo I want aged Spanish rum and espresso, that’s it.

[@arielgonzalez72]

Never tried with mezcal ....... mexican Flavor!!

[@thetalkingbookchannel]

Could Mr Black be used in place of espresso?

[@TyPTew]

This is beautiful

[@Realnews-lk6vv]

I made for a Spaniard st work I’m a bartender in 42 street New York City

[@JWomack]

You cheeky bastard! I had this for the first time last year on holiday in Tulum, MX and was hooked. Perfect for brunch, beach, midday, nightcap, whenever! The loose translation I'm told is "go f**k yourself", but who knows. Either way it's delicious. ¡CARAJILLO!

[@kid.dynamite4918]

Love it brotha

[@johannesandersson9477]

I like your style

[@andrewyarosh1809]

Despite the constant drumbeat, Bialetti is not an espresso maker. It is an Italian percolator, which, when used with Espresso roast beans results in a watery “espresso” tasting brew. A Bialetti brew produces no crema, which is very much the point of the Carajillo. A cheaper alternative to an espresso machine is theAeroPress, which does produce crema.

[@MARCOZR1]

Video starts @1:50 great background story btw

[@jayrodny8419]

I do it with Puerto Rican’s rum and brown sugar hot with cinnamon

[@jayrodny8419]

I like with Hennessy too

[@jayrodny8419]

Listen it might be the end of the world as we know it have a drink 🥃 live this day as if it’s your last

[@pablocespedes9585]

Cah rah hee yoh Carajillo In Spanish slang: young man! Lad!

[@cpcpremodels2667]

El programa el frasco me ttrajo aki

[@AciremaEno]

🙌🏼

[@ellisfield159]

Italian sunset or an Alabama Slammer episode ideas I've been drinking a bit of amaretto recently

[@nicholasalti3479]

as a bartender in alabama please let the alabama slammer die

[@CaptainNinjaKid]

A third of this video was him talking about a previous video

[@jayrodny8419]

It’s ok no way is wrong this is your way just chill

[@txstate117]

Why you no light on fire?? 🥺

[@alebsilva1]

Google "carajo". We have a very similar word in Portuguese, and it's not really "courage" its translation.

[@TheEducatedBarfly]

I know that carajo means F^%CK. Same in Spanish LOL. Coraje means Courage in Spanish LOL

[@alebsilva1]

@@TheEducatedBarfly hahahhahahahaha. I didn't know you speak Spanish. Keep doing your great job teaching these great drinks. Cheers from a Brazilian fan!

[@joseduran6057]

ummm...'Coraje' is actually 'raging anger'

[@nacholopez7348]

@@joseduran6057 Where does coraje mean that?

[@thomassartwelle2836]

I like how u improvise and be "improper" sometimes

[@Garci05crew]

Carajillo directo

[@Coffee--N--Cigar]

Thanks for the nice video! Been doing espresso with breville for a while. I don't think that was a good pull of espresso, probably that tasted sour just because of the esspresso shot. You have to master the espresso pull first..

[@Backgroundatmospheres]

I'm the only one that noticed that the espresso was way under extracted? People complain about moka pot not producing a espresso but not about his lack of tampig and way too fast extraction time?

[@Ghorda9]

i noticed too, i wouldn't blame the tamp pressure because you're not suppose to tamp hard to begin with, just the uneven density, grind size, maybe low temperature and perhaps a pressurised basket even going by the looks of it.

[@ajv0290]

This was the nastiest carajillo recipe I've ever had.....is this guy even a bartender?

[@miked3168]

Use a Nespresso machine for making it quick, since it does make the crema... not everyone can afford or want that kind of machine all the time

[@TheEducatedBarfly]

Nespresso or Kuerig machines will work too. But unless you really drink a lot of coffee or espresso, or make a lot of coffee cocktails the Moka Espresso maker is the cheapest option to give you pretty good results :)

[@ant0n5599]

Thought I’d leave a note, but carajillo doesn’t originate form coroje, or whatever it was you said, the origin word is carajo which is like the Cuban word for fuck... just an fyi

[@angelaguerrero3808]

Actually carajo is the vigilant spot on top of the tallest post on a ship so when we say vete al carajo you ar sending someone to an awful place to be in

[@Samathinsath.parami]

😲....SOOOOOooooooooooouuuuuuu...🤔 4:29 did you get the courage???🙃 no..?? that's what I thought..🤨

[@BenJamin-ou7kd]

Don't listen to the coffee snobs dude, just mix and go,

[@mattmugiwara]

Hey, I'm sorry to be the first bad comment in the video, but I feel like I have to say this. I'm spanish, I've been a bartender for some time in spain, and this is something that's probably really tasty, but it isn't a traditional carajillo. First of all, you don't serve this over ice nor layered. A carajillo is a drink for when it's cold, to warm up. It has to be warm, and that's non replaceable. Secondly, you already mentioned it but it is really necessary to have this done with brandy, cocgnac or rum, with rum being the poorest option. 43 is WAY too sweet to put 1.5oz; mezcal seems like a compliment in booziness but it's still not the same flavor profile. This honestly looks like a modern version or deconstruction of a carajillo, trying to emulate somehow the original recipe. When you do a traditional carajillo, you first have to put the brandy or cognac in a separate little jar (metallic works best but I've seen ceramic jars work nice as well), put a few coffee grains in there (personal flavoring versions come here, you can also put cinnamon or clove in there) and heat it up with the steamer up until the point it's almost boiling. After that, you have to set fire to it and burn it for a while, using a spoon to "mix" it so that all the brandy burns a little (just take some from the bottom in the spoon and drop it on top repeatedly, while it's all burning). This is done to caramelize some of the sugar in the brandy, sweetening the drink and lowering the alcohol content while roasting the coffee beans; this gives a very characteristic flavor. Meanwhile, you make the coffee (you were right in using a doble expresso instead of a single) in a double rocks glass and if the person who's gonna drink it wants a sweeter carajillo, they can add the sugar and stir it at that moment. When the brandy has burned enough (this comes to experience and personal taste), you just poor the flaming mixture over the coffee and serve it like that. I hope this helps!!

[@LibertyDino]

Thank you, wanted to complain about it myself.

[@jayrodny8419]

Matt Mugiwara 😝

[@jayrodny8419]

Matt Mugiwara your name is not spanish and I’m half Spaniard carajillo is hot coffee with whiskey sugar and the spirit you like ..,Spain uses whisky ,brandy or gin I’ve served many times to Spaniards they love mine :)

[@jayrodny8419]

Matt Mugiwara and people ask for ice because it might be summer

[@jayrodny8419]

Lol

[@francescomarchionni3666]

Moka is a very strong coffee? I think you mispelled "watered down" 😂 (Btw: love you and the channel

[@dgfarr1]

Francesco Marchionni I think you misspelled mocha.

[@francescomarchionni3666]

@@dgfarr1 If it was a joke, I didn't get it, but: I was spelling Moka, not mocha. Mocha (coffee) is a mocaccino, Moka (pot) is a coffee maker that you use to make coffee... in Italy it's simply "Moka" Of course I used it in a metonyny where I used Moka for "Moka's coffee" or "a coffee made with Moka". You'r welcome.

[@CarlosSempereChen]

Francesco Marchionni By American standards, coffee out of a moka is strong. Mokas aren’t very common here; watery drip coffee is the norm.

[@IQuitWoWForThis]

The coffee grinding moment was too boring! Protip: Entertain us with some robot moves next time 😁🤖

[@Ozdyy]

carajo I need khaby, caranjillo means that is just strong enough almost to much, it almost translates to a "sombitch" , courage is not coraje coraje is to be upset, the word for courage is valor, so if the story would be correct the drink would be ponte huevos or cojonudo, carajillo is a word used not what he just made up

[@nanatatrog9354]

Oh man, this is not carajillo. I am sure it tastes great but carajillo is a warm drink. If you speak spanish you can try this recipe here: kzbin.info/www/bejne/bKC8maiQgcyXiNk

[@marianaarreola2189]

If you read the description it says that this is a mexican take on the carajillo. We serve it cold and with liquor 43

[@clv9056]

Tamppy-poo hahaha

[@frankiemedina6481]

Carajillo is the same like ! Carajo! It means caramba. Or like wow, awesome...not coraje

[@TessTango]

For someone with OCD I had to laugh... but then all the liquid on the cutting board at the end was SO distracting!

[@esaw75]

Why are you posting so early?

[@AlejoStorni]

Because we enjoy our cocktails first thing in the morning

[@jaimegarcia9408]

I'm spanish and the authentic carajillo is with spanish brandy.

[@marianaarreola2189]

it says in the description that this is the mexican version, we use 43 liquor :)

[@ageary]

Has to be the worst tamper ever .......lol

[@jamesclark6142]

"tampy poo."?

[@thereturnoftheprodigalyams6763]

People got elitist about espresso..... color me not suprised.

[@Whysoserious___]

So you got an espresso machine this time but you can’t tamp it!? Carajo and coraje are two different words with a very different meaning.

[@garlicgirl3149]

OMG 😳 can people think of other people ( we all do not have access or can afford...items) and acknowledge you do things for a reason? Siiiigh....

[@jasabadell3364]

The Original Carajillo is with Brandy, not with Licor 43 and obviously not with Mezcal. Only Coffe and Brandy

[@nxpster91]

The expresso was badly tamped

[@abc_bm.0515]

That is not a carajillo, a carajillo is espresso+brandy no ice. A carajillo quemado is heated brandy and sugar, layered with coffee. And then there is the asiatico that has licor 43. If you go to spain and order a carajillo you will not get the drink in this video

[@marianaarreola2189]

because he said this is the mexican way. If you order one in mexico this is what you get

[@keithpp1]

Don't use a cheap domestic express machine. A waste of money. Please, not the way to tamp. Try shaking. Change mezxal fir tequilla.

[@alexandersnider734]

I meeeaaaaan, I really really hate to be that guy... but that's an espresso appliance, not an espresso machine, if we're being super pedantic and tightening our buttholes about it. But actual espresso machines with proper temperature and pressure stabilization are also like > 1k so don't blame you one tiny bit, that will still make espresso, just not like.... "espresso" espresso, you know? Alright sorry to be a huge shlong nozzle about it, just quarantine got my self-confidence in the pooper so gotta make snide comments on the internet to feel better about myself, you know how it is

[@TheEducatedBarfly]

😂

[@TheEducatedBarfly]

I’m not spending close to 10K on an espresso machine just to avoid comments like this

[@alexandersnider734]

@@TheEducatedBarfly yeah I hope not! Espresso is a god damn black hole of money and science I fell into and I can't get out please send help

[@Mr1111kuba]

Hey man^^ love your videos but i think adding some music whould give you 100k subscribers in a week. :3

[@oamoe]

I wouldn't be sure about that. I think that these videos are mostly about authenticity. If you would add music I guess it could work at the beginning, the end or while shaking/stirring/doing something while Leo isn't talking lol. But still, for me, I like the crisp and clear sounds and the style these guys bring us. The channel will grow for sure. Only thing I could imagine would be like a "The Educated Barfly" theme. Speaking of it, if you guys are reading this and want something like this I would be down to make one :)

[@Mr1111kuba]

Moses Germann Actualy I wos thinking about it like you’ve said while he isn’t moving or talking but personaly I think it whould more plesent to watch just an personal opinion

[@TheEducatedBarfly]

I've played with the idea of having a theme song and have even put it up to a vote and I'm really split on the idea. But hey if you wanted to make a theme song and send it to us I would find a use for it., try it out in a video or something. Just sayin' The only thing I don't want is generic 1930s style flapper music or like "vintage bar" style music...

[@oamoe]

@@TheEducatedBarfly Lets give it a try then!

[@TheEducatedBarfly]

Sweet let's do it! and thanks! hit me up at [e-mail]

[@scubaguy5455]

You know nothing about preparing espresso. I bet you even call it "expresso". Shame shame