Use only a coppa made for this preparation, with its matching lid and clear space around it. The drink remains alcoholic after flaming.
Make ahead Measure the sugar, grappa and citrus peels in advance. Heat the coffee and assemble the drink just before serving.
Caffè alla valdostana
Prep 5 min · Cook 5 min · Rest 5 min · Serves 4 · Difficulty Medium
Method
Use the scaled ingredient totals in original-size batches of no more than four portions, with a smaller final batch if needed. The original full batch uses coffee measured as 200 ml in each coppa and total grappa measured as 100 ml for each coppa, including the rim; divide the sugar and peels in the same proportion. For a smaller batch, keep the same vessel requirement. Repeat the remaining steps separately for each batch. Set purpose-built coppe dell’amicizia, holding at least 600 ml each, on stable heatproof trays with their fitted lids beside them. Check that their maker permits this use. Clear the space above and around them; keep children and guests back. Never put a wooden coppa on a burner.Use the scaled ingredient totals in original-size batches of no more than four portions, with a smaller final batch if needed. The original full batch uses coffee measured as 6¾ oz in each coppa and total grappa measured as 3½ oz for each coppa, including the rim; divide the sugar and peels in the same proportion. For a smaller batch, keep the same vessel requirement. Repeat the remaining steps separately for each batch. Set purpose-built coppe dell’amicizia, holding at least 20¼ oz each, on stable heatproof trays with their fitted lids beside them. Check that their maker permits this use. Clear the space above and around them; keep children and guests back. Never put a wooden coppa on a burner.
Measure the grappa into a small jug and put the bottle away. Heat the prepared long coffee until very hot. Pour it into the coppa and dissolve the coffee sugar in it with the lemon and orange peels.Measure the grappa into a small jug and put the bottle away. Heat the prepared long coffee until very hot. Pour it into the coppa and dissolve the coffee sugar in it with the lemon and orange peels.
Sprinkle the remaining sugar on the rim. Moisten it with a little of the measured grappa, about one-fifth of the total, then pour the remaining grappa into the coffee and mix before lighting. Keep the lid within reach.Sprinkle the remaining sugar on the rim. Moisten it with a little of the measured grappa, about one-fifth of the total, then pour the remaining grappa into the coffee and mix before lighting. Keep the lid within reach.
Only in a clear, well-ventilated space, stand back and use a long lighter to ignite the surface carefully. Let the flame briefly color the sugared rim, without leaning over or stirring above it. Cover with the fitted lid to extinguish it. Never add spirits to a burning cup or try repeated ignitions if it does not catch. If the vessel or space is unsuitable, leave the drink unlit.Only in a clear, well-ventilated space, stand back and use a long lighter to ignite the surface carefully. Let the flame briefly color the sugared rim, without leaning over or stirring above it. Cover with the fitted lid to extinguish it. Never add spirits to a burning cup or try repeated ignitions if it does not catch. If the vessel or space is unsuitable, leave the drink unlit.
Make sure the flame is completely out before moving the coppa. Let the drink cool to a comfortable drinking temperature, allowing about 5 minutes and longer if necessary. Pass it carefully around the table; it remains an alcoholic drink.Make sure the flame is completely out before moving the coppa. Let the drink cool to a comfortable drinking temperature, allowing about 5 minutes and longer if necessary. Pass it carefully around the table; it remains an alcoholic drink.
