Café Cubano (Cuban Coffee) | Cafecito Cuban Style Coffee | Moka Pot Coffee Routine
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- เผยแพร่เมื่อ 26 มี.ค. 2021
- I wanted to show you guys how I make Cuban coffee. Enjoying a cafecito with a guava and cheese pastelitos from a Cuban bakery is one of the things I miss most about living in Miami. Drinking a cafecito was also an essential coffee routine. Luckily, I did learn to make a café Cubano while I was there so I wanted to show you guys how I make one in a Moka Pot.
Special thanks to Hexnub (bit.ly/40dlBZi) for sending over the moka pot stand to try. This is not a sponsored video and they did not pay me to make this video. But I told they if I enjoyed their product I would feature it in a video.
No Music Version: • [No Music] Café Cubano...
As always, please enjoy :^)
- Mulberry Street
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Equipment (affiliate links) :
Bialetti Moka Pot:
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Baratza Virtuoso (Newer version of what I have):
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Canon m50 (main camera)
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Canon t7i (I occasionally borrow this from someone)
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Sigma 30mm f1.4 efm (main lense)
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Canon 50mm f.18
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Viltrox efm adaptor (adapting 50mm to m50)
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Movo VXR10 microphone
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Geekoto horizontal tripod
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Manfrotto Pixi tripod
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ESDDI Softbox
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FTC: Some of the links and other products that appear on this video are from companies from which I will earn an affiliate commission or referral bonus at no additional cost to you. Thank you for the support!
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I recently inherited a moka pot from my 101 year old cuban neighbor who passed away not too long ago. He's always looked out for me since I was 4 years old and my family has taken care of him in his advanced age. I've been looking into how to use a moka pot and saw this video. I cried; this was a beautiful and educational video. Thank you. Viva Cuba Libre.
How lucky to inherit a moka pot that’s been so well loved! Enjoy :)
This comment reminds me of how beautiful people and life can be and how these little things bring us together.
This is a beautiful comment, thank you for sharing.
What a great legacy
& now you almost made me cry, lol
😌
I'm Italian, my grandma also likes to 'whip' moka coffee with sugar to make that cream and she showed me that if you whip it with a wooden spoon the result will be more even and creamier because since the spoon won't scratch you can be rougher with it, hope this helps!
In the South of Italy this coffè style is knowed as" Caffè Lucano". As usal on sunday or generally weekend lunch the head of family kindly ask to the youngest son to make it for all the lunch guests.
Yes, in Napoli they do about the same but the coffee is stronger (more coffee in the filter and darker coffee) and the mixture with sugar, the cremina, is less liquid.
Nice.
As a Cuban native living in Miami since 1962, that coffee is too light for Cuban Coffee. You did all the steps perfectly except for the type of coffee you used. No Cuban will ever use any other coffee than the dark espresso, Cafe Bustelo or, sometimes, La LLave. It has to be really dark, strong, and full of body. Love how detailed you are, great job.
This is exactly what I was about to say, Cafe Bustelo all the way. Although I personally prefer when an actual espresso machine is used. I'm also from Miami and love a good Colada with friends in the afternoon.
Pilon Gourmet is the best, less bitter than Cafe' Bustelo. More money but well worth it! The cheaper stuff is fine for ventinitas.
I agree it was to weak, and it had no creme on the top. Looked gross
"Strong" can mean a lot of things. It can mean high in caffeine. It can mean highly bitter. It can mean really dense (lots of body). It can mean highly roasted. There are two main types of coffee sold: arabica and robusta. Robusta is easier to grow, so it's favored for high volume commodity coffee, that is: cheap coffee. It is not grown with care for flavor, so to mask that issue it is often roasted quite dark. Dark roast is like well done steak: you taste the cooking reaction, you lose the flavor of the original product, be it the coffee bean or the beef (some people like this, that's cool, some people prefer tasting the original product more, that's cool). Robusta also naturally has more caffeine than arabica on average (this varies a ton since it's an agricultural product). Robusta is naturally more bitter than arabica. So the story here is that, with the USA being a total asshole to Cuba with so many embargos etc., Cuba mostly only had access to cheap coffee. So Cubans built up a culture around these "strong" attributes, really mostly making do with what they had access to. And since this cheap coffee really doesn't taste great, they masked that issue with creatively caramelized sugar. This is Cuban resilience, and ingenuity. Enjoying it doesn't mean you're cheap, you're celebrating a heritage of strength and thriving in compromised circumstances. That said, don't let that mean this is the only style of coffee you'll try or enjoy. Saying "no Cuban will ever use any other coffee" is kinda sad. Cubans are far more creative and resourceful than that. Light roast arabicas taste absolutely astounding with their own sweetness, no sugar required (and can hit several of those definitions of "strong"). Dark roast robustas with the caramelized sugar is delicious. All the coffees in between are amazing. Gatekeeping is not a good look. Just enjoy coffee, and enjoy this video's story and production.
@@error.418 that's interesting. So what type of coffee does your average italian espresso consist of? Is it half-half arabica/robusta?
I just visited Miami and now I am here trying to learn how to make cafe cubano 😂 the Cuban food outside of Miami doesn’t come close to what you get in Miami. It’s unreal how good it all is. You’re in a restaurant with chickens just running around having the best meal of your life.
LMAO SAMEEE! 🤣 I went to Calle 8 and ate in a Cuban restaurant and omg the coffee was sooo good!!
As a self-proclaimed professional cafecito maker, I can tell you that you definitely need to tamp it. Not as hard as you would on a steam-operated espresso maker, but the grounds definitely need to be compressed to give it thickness when it percolates. Hence the reason why it came out slightly watery. Keep perfecting that recipe! 💪🏼
Great video, thx for sharing I gotta get that funnel and the pre’boil added to my technique!
Three things to consider:
1- pack the funnel with more coffee for thicker taster brew and get more foam
2- Take the coffee maker off the burner as soon as the brewing starts, and pour out those few drops over your sugar in the receptacle then put it back on the burner to complete the brew process, while you grind and make a stiffer (less drippier) golden sugar paste
Lastly 3- when you pour the brew into the receptacle, space the coffee maker so your pour stream is at least 3” from the receptacle and place your stir spoon (convexly) interrupting the stream before it hits the foam paste in the receptive.
Add those steps to your technique and notice how much richer tastier and foamier your next brew will be, QUE DISFRUTES!
I love adding condensed milk in place of the sugar/coffee mix,it gives a delicious taste which highlights the coffee even more
my sin.
Vietnamese coffee uses condensed milk too. It makes coffee taste differently but is still good.
We cuban call that "cortadito"...delicious 😋😋😋😋
Yes, and it gives the coffee the taste of tres leches
In Italy we do this coffee too, my dad used to make it when I was a teenager, it was the Sunday coffee🤩 you have to mix a lot more time with your spoon to obtain a very dense coffee cream, so you can see the cream on the top of coffee, when you mix it with coffee inside your cup. ❤️
I am from right the suburbs right outside Miami, spent all my teen years going to town, found my own little coffee spot near the airport when I was working there after high school.
Since then I have grown up and moved away, Florida isn’t where I wanted to spend my life, but I still make coffee the way my Cuban coworkers taught me to this day.
😊
As a Cuban to me nothing smells like home like the sent of café cubano and toasting pan cubano. I love my culture it’s so rich.And passionate.
Wait till you see how beautiful our island is.💯🥂🍾
Visité tu isla hace dos semanas. Lo encontré más hermoso de lo que esperaba. La gente es amigable, la cultura del cigarrillo, el café y la música es increíble. Cuando llegué, traje café helado y cigarrillos.
THANK YOU FOR SHOWING ME THIS. I lived in Miami and have not been able to replicate the cuban coffee experience with my Moka. I cannot wait to try this!
Awww, you made me nostalgic. I am Cuban and moved from Miami to a new job in Houston two years ago. I miss my Cuban bakeries, restaurants, etc. No Cuban food here. Next time just don't take too much coffee to begin in. Just a few drops will do. Scrape the sugar like you did against the cup with the back of the spoon and go adding a little bit of coffee at a time. You'll have the best "espumita" ever!!!
Thanks for the tip!
@@MulberryStreet BTW....never put the burner on high. Lower temperature insures a better bolder flavour.
Bought my first Moka Pot today, and TH-cam put this video in my feed. I’ll be trying this tomorrow. Looks fantastic
I had a cafe cubano for the first time today. Loved it so much I want to learn to make it
Every day I make colada at work using this type of greca coffee pot, when the first drops of coffee came out, I pour just a little less than you put on your video and I mix for about 5 minutes until a really thick paste forms into the pot. then I pour the rest of the coffee into the pot slowly and stir slowly to create the big foamy and creamy Cuban colada. Best than any Cuban place in south Florida.
Any time you put your own sweat into something it tastes better. Cafés are for convenience.
What do you do for work?
Definitely the "right" way of making moka coffee, but if you want the authentic Cuban home experience, you gotta use espresso ground Café La Llave and tamp it down lmao, looks really good tho!
Cafe Bustelo and no tamping 😤
@@shawndiaz7528 yeah I think bustelo is more popular, I was putting my preference of coffee and forgot that I was talking about how it's generally done, and I have been tamping it less while still doing it a little
Bustelo supremo, light tamp
Bustelo supremo is the best
@@alezcano23 yes.. But LLAVO ain't no joke tho
The Moka Express pot is awesome! @ $28 for the 3 cup version, i cant believe so few people have this in their homes..! Pour over is nice with my morning cigarette, but the rest of the day i usually prefer espresso, latte, and cappuccino with milk chocolate. Maybe you get better results with a $1000 espresso maker, but the Moka pot really does the trick for me..!
Profile pic checks out lol
@@MulberryStreet Yeah, i just got the Moka pot about a month ago, so it is a big thing for me right now :P
I just got a 12 cup on Amazon for $22. I can't wait to try it out.
In my country, Dominican Republic, we all use moka pots, we call them greca and everyone hates the electric coffee pot because the flavor profile is not as good.
@@MulberryStreet What size Moka Pot is that? 3cup?
This has Alvin Zhou's feeling all over! I love watching such video. Love from India :')
Keep it going!
More savoury dishes please! So soothing to watch before I go to sleep ☺️
Not sure about other households, but my family always tended to use brown sugar (Though this may just be with our Cafe con leche). I think it gives the coffee an even earthy taste. Love the video!
Interesting!
Azucar morena!
I've never tried it with brown sugar. Seems weird. Yeah, maybe for cafe con leche. I'll give it a shot next time.
@@JoeyGarcia I recommend sugar in the raw if you'd like to try
Turbinado or grate off piloncillo.
Congratulations !!! This is a beautifully made, understated video that gives its information is a clear, understated way. The music is relaxing and does not interfere with the video presentation. The music is beautiful and understated. Well done !!!
Just a small tip: try to not touch grounded coffee and instead putting a little more in the moka with the funnel-thing you got, try to make a truncated cone shape without pressing. And if you have no hurry, try going with extremely low heat.
By the way you make moka espresso better than 80% of my friends and family. All Italians.
I love the video! And don’t worry I am Cuban and I make cafecito for a long time and sometimes the espumita don’t work for me so 🙌🏻 I just love the way you share your video! Thank you!
Thanks!
Lol, he needs to try making real Cuban coffee with the colador..the "sock"..😄
i just got off a long day at work and sat down to watch this, this was so peaceful to watch and i can not wait to try it myself
I do the same, except use micro oven to heat up the filtered water before pouring into the Moka. Excellent video.
This answers a question I always had as a kid, I saw this tool always sitting in my house. I never really cared much to ask about it. Now that I've grown and gotten into coffee, I can't wait to start making Cafecito for me and my family using the moka pot. Great video my guy.
Just tried it. My son’s girlfriend came back from Cuba with a gift of Cuban coffee. I am a devout drinker of strong coffee so I tried some and it was far to strong. So I decided to make it for it’s intended use and make Cuban coffee. I followed your recipe to a tee. Wow!!! So good. The coffee smelled like tobacco. Sweet and creamy. Not what I was expecting. It was so good.
A cousin just got me one and I used your way! It was amazing!!
I just made this for the first time! I’m so proud!
Yum!!
Making me miss South Florida!
I use Bustelo any sugar in the raw.
I sometimes add a little cinnamon to the sugar, Mexican twist.
1. Definitely tamp the coffee. Not as hard as you’d do with an espresso machine but a light press with your fingers will build a bit of pressure
2. Use lower heat for the brew. If your stove has temperatures somewhere between 120°c-140°c
3. Use a bit more coffee for the whisking and whisk a bit longer. It should resemble light whipped cream
4. Cuban coffee is usually always a dark roast
Hope this helps ;)
I can’t think of a better way to wast my morning other than watching this video.
Thank you for uploading this video. My first partner was originally from Cuba and his mother made the BEST coffee. This does look similar, but I think somewhere along the process, she added hot milk with sugar.
great video! I love the nice music in the background and your photography and music is great. I’ve tried to make a couple of these and I’m still trying to finesse the whipping of the sugar
It takes practice! And I obviously still mess up time to time 😂
You are forgiven for the missing crema. This is a fantastic looking cafecito! You have a new Cubanita subscriber born and raised in Miami. =D It makes me tear up to see people enjoying and sharing bits of my culture. Thank you for sharing.
Thank you! 😇
@@MulberryStreet the trick is you have to slowly add coffee to the sugar paste while whipping to preserve the espuma. Slowly add coffee until all the sugar crystals dissolve but the espuma stays foamy, then you can add the rest of the coffee and the foam will rise like crema.
@@MulberryStreet Asere next time you need to make it right! we forgive you! XD
this didnt originate in miami...
@@beyond305 that's right. It originated in Cuba, where my family and heritage also come from. Miami is a place ethere a lot of Cubans live. Maybe you weren't aware of that.
I work in a coffee shop and suddenly I forgot how to make Cuban coffee, I know it's not great science but I forgot, so thanks for refreshing my mind.
Extremely pleasant and very well done video, I enjoy a lot. I would like to share my experience, I hope could be helpful. Don’t press coffe, moka is the opposite of espresso machine have to look like a little mountain. If you hit the water will be faster but you change the taste, water should be room temperature and the fire lower as possible. If you can find, old tradition in Italy wants a little iron cup to cover the moka holes so you can leave the top open. We use to call it caffè cream and it’s old like the moka machine. Not for complain, just waiting the next video.
I can't help but chuckle as I watch this video because it keeps reminding me of the comedian Gabriel Iglesias' bit about Cubano Cafecito.
Dude, literally where I learned about cafecito. And now I love it
I bought a moka pot awhile ago and I swear it's stronger than espresso. I've had plenty of espresso but a small cup of moka pot coffee tastes like rocket fuel in comparison. If I drink one small cup I literally don't have any more coffee the rest of the day.
Really good if you want to conserve the amount of coffee you drink, the opposite of a drip machine in that way.
i tried Mokapot with Turkish coffee in once, espresso was mild in comparison. I see what you mean ,and remember it was stronger.
Yes, the very first time I enjoyed a cup with my Cuban sister-in-law I was on 10 speed for 2 days!!🤣🤣 They gave my own pot and it’s been a love affair ever since! Thanks for this lovely video.
Hey! love the video. Out of curiosity, what number on the grinder scale did you use? I also have a baratza grinder and have had trouble dialing it in for my moka pot. Thanks!
Hey! Im not to sure any more but I've recalibrated by grinder so it grinds different from the factory setting. I'm pretty sure the number is slightly different for every grinder anyway. Important thing is I'd try to grinding a couple settings (maybe 4) coarser than what I would use for espresso
I love that Moka Pot! It looks like it's seen some things in its day... what great character.
Went through the dishwasher on accident 😩
@@MulberryStreet LOL yes i did that to my moka too & thought it looked familiar!
Wonderful video, thank you! Please tell me the vacuum canister you are using for the beans, it looks very well made.
Thank you again!
You’ve got a new subscriber. Love the format of the videos. Have you tried making an authentic New Orleans chicory style “cafe au lait”? Maybe a theme for another video? New Orleans born and bred, but also a New Yorker, so huge foodie here. ⚜️Great work.
Thank you! Never tried making it, but I remember it being delicious when I had it at Cafe du Monde. Love your city!
@@MulberryStreet Glad you like NOLA. It definitely is a unique city. However, there are much places than Cafe du Monde, that place is the epitome of tourist trap. Definitely not what it used to be. They’re a crooked ass company that steals leases from other competition on the streets nearby.
@@midnyteblues - I kind of envy you a little bit right now having lived in two of the most interesting cities in the world!
I’ve been making coffee this way with my Moka pot for years!! I found a glass top Moka pot that I prefer and if you use raw sugar it comes out better to me…….enjoy!!🗣😋
Good, respect to Cuban people from Pakistan
Favorite part of the video was the 3d printed funnel for a moka pot. What a great idea
In my country (Bulgaria) we call the Moka Pot a Cuban Coffee Pot. I'm not 100% sure but I believe it is because both countries used to be in the so-called Eastern Block during the Cold War and we must have imported our Coffee Pots from Cuba.
They're Italian. Invented by Mister Bialetti
@@ultor__ doesn’t matter
@@ultor__Combloc countries had no relations with Italy or any other "Western" countries so you couldn't get Italian goods unless it was contraband and risk getting jailed or worse...
Thank you I finally know how to properly use this coffee pot
Hi, nice vid. I am curious, what is the brand/product of coffee storage for the beans that you used? Thx
The reason you should use hot water for a moka pot is because it speeds up the brew which results in a smoother cup of coffee. If you let the water heat up in the moka pot it will not only take longer but it will also result in a over extracted cup of coffee which we don't want! :)
PS lovely video!
what if I use hot water and the coffee still tastes bitter and acidic?
@@Daniel-dj7fh Bittereness usually derive from overextraction. Over extraction usually is associated with too long of a brew time or the coffee bean is too fine. On the other hand, acidity can be reduced by grinding your beans finer as courser grinds can result in more of an acidic note. However it could be just the case that the beans that you are using are light roast and are acidic in flavour. I recommend medium roast for Moka pots if you don't like acidity. Don't bother with dark as it can be overwhelming with bitter notes unless that's what you are going for.
Assuming you have the right coffee grind size, I recommend brewing at a low to medium heat just so you get the brew going and try to maintain a steady flow. The moment you hear sissing or squirting that's when you cool down the bottom chamber under cold running water at the sink. Its a crucial step as 5-10 second too long on the stove and you'll end up with burned coffee which is the most common mistake that people make with Moka Pots.
How to tell if coffee beans are too course or too fine?
Too course the flow rate will be rapid, too fine and the flow will often times get stuck and be too slow. You are aiming for a nice steady flow. I recommend watching James Hoffman videos about the Moka Pot but I hope I cleared some things up! :)
@@szymonbalcer I've watched the videos enough times. but I never get the creama esc flow :((((
@@szymonbalcer Too fine grind gives acidic coffee. Too coarse results in earthy coffee with very little taste
@@LMvdB02 I used to be a barista for four years and I experimented a lot so speaking from my own experience. Some brewing methods such as espresso produce more acidic taste but thats mainly due to the pressure and of course the bean itself. It will vary but generally speaking, too acidic equals to a grind that's too course and too bitter equals to coffee that is too fine and overly saturated/burnt producing a bitter taste. Look it up :)
Great job, looks perfect!
thankyou!
What a very nicely done video!!! From the aesthetics, to the step by step instructions!! I'm not that great using my Mokka, it has mostly brcome a decoration! But, tomorrow morning I will follow this to a tee!
BTW, IMHO, La Carreta Expresdo Coffee, lightly tamped on my expresso machine seems the best for me!
Thank you very much!
I agree about lightly tamping - it produces a much richer, stronger flavor. I tried not tamping the coffee but the resulting product seems watery and less flavorful to me.
Were you using a 3 cup Moka pot for the 16 grams of coffee? Just wondering as I have a 6 cup so wondering if I should just double the amount? Loved the video by the way!
Hey! Yes it is 3 cup. you can use more or less coffee depending on how strong you like it
Great video. The espumita is a Miami Cuban custom. The first thing a kid learns to put on a stove is a moka and make espumita. Cuban coffee is actually stronger than Italian espresso. In Italy I always order it forte so it could be like the Cuban.
Spectacular video! You have a very calming film making style.
Now I need another cafecito before I zzzz.
This way of brewing reminded me of ours Ness-cafe we make in Greece. The Greek We hit him with the hot water so much that it turned white and then it created a very thick cream on the surface of the cup. Thank you very much.
We make Frappe, it tastes similar but made cold.
How do you make the frappe? I had it in Greece many years ago and have never been able to replicate it.
@@jnleduc if we want hot coffee, put in a cup the corresponding amount of coffee and sugar and a teaspoon of water in a glass cup, then beat the mixture very much until it turns white and at the end add boiling water and if we like it, add milk that too. If we want a frappe, i.e. cold coffee, then we repeat this process in a frappe machine or beat the mixture with a special tool available in all stores, and add cold water and ice cubes. We drink it with a straw.
@@DL101ca and hot is super but in general this coffee hot or cold is heavy for some people it messes with the nervous system! 🤓
Looks like a regular moka pot coffee. The video was great!
what do i need to do differently for the foam, also how do you know to shut stove off
This been my favorite way to make coffee. Quick, no filters wasted as well as Starbucks quality if not BETTER!! I've turned my brother into a coffee drinker and cousin ask me before going to Starbucks.
Starbucks quality? This looks way better!!
C'mon, Starbucks? Really?
@OhrMag look I have to drive 30min to a real Cafe... there's nothing but dunkin, wawa and yes Starbucks!
@@selenasmith7943 sorry, I'm from Europe and I have a different reference for coffee quality. But I do understand you. It doesn't matter, as long as we each enjoy in our coffee rituals 🤗
Oh yeah, cafe Cubano will get you hooked. One of the things I most miss about living in SoFlo. I like that little funnel you used to get the grounds into the Moka pot
Your moka pot looks like you've been using it for a very long time but I must that make it look more authentic and awesome! I hope I could try making a cafecito too. Thanks for this!
My two brothers and me at the time ages 11.. 13 and 15 used to go to the street food vendors in Miami FL and get the little white pleated cups for our Cubanos.
We would set up about 4 or 5 each and hammer them down
The vendors thought we were crazy....then we'd go swim at the beach all day.
I'm definitely getting one of those pots and giving this a try.
Great filming, great sound. A pleasure to watch!
From an Italian: Bialetti moka: there is no need to warm up the water before using it !! Bialetti is designed to use with room temp water. I made a whole video on how to properly use a Bialetti Moka because of so many people using it wrong. Instructions are also in the box.
Great video.i have always found that a very light tamp on the grounds makes a better cup having tried the no tamp way as well
Beautiful video! Love the vibe of it
Yummy! Love it 😋👍🏼
Just got my Moka Pot. I can't wait to try this.
Thank you for sharing that was so beautiful and calming!!
Nice immersion of a rich life guy who has time to make a coffee ☕
Hi! I am late to the party. This was a great video and made me even more excited about trying an authentic cafecito. I do have a question about your air-tight/vacuum bean container that you had in the video. Which one is it?
It's called Osaka but the company stopped making them
Thank you for the amazing video and coffee to the last drop.. Hollywood quality, and amazing background music!
The 3D printed funnel is a nice touch. Attention to detail
Just ordered one of these on Amazon, looking forward to playing with it. Will I create a disturbance in the force if I just use regular coffee in it?
no regular coffee is fine! try to get one that is a finer grind size for better extraction.
Such a beautiful cinema! What aspect ratio do you use to put the black bars on the top and bottom of the video?
thanks! 1920x960
I like that you have a 'no music' version. I began feeling melancholic and nostalgic for something that never happened. Or perhaps it did?
Cafe' Cubano...with Moka Bialetti Italiana.....ahhhh bravo!😎👋❤❤❤
Awesome video. Where did you get the black disposing funnel? Cannot find it at Amazon. Thanks.
My friend 3D printed it for me
could you please tell me where you got that black funnel from!? and do you know if it would fit a 6 cup moka pot?
A friend 3D printed it for me!
Just how I learned to make it
Thank you for the way of making coffee. carefree details Every step that says will ask permission to use. Thank you very much.
Beautiful video and easy to understand
What is that funnel you used to pour the grinds into the coffee maker?
Thank you.
A friend 3D printed it for me
Im going to try this out but i cant think but its just sugar that you added and moka pot espresso... so i dont really get why it would change when you put a lil bit of espresso + sugar in a cup and mix it before mixing it altogether... someone?
The fact that you are using a 3d printed funnel for your mocha pot says it all: Dedication to the craft.
How does one acquire such a funnel?
Never tried this but whats the diff between this and sweetn it after with 4 tbl spoons of sugar. ..
What kind of scale is that? I love the small form factor
thanks for the video! how do you get more cream? thank you!
You gotta fluff it longer than I did and not let your coffee sit while you try to set up your camera
Is this moka port induction cooker friendly? I browse thro their web shop, seems like only the round bottom one can be used on induction cooker, however, I prefer the traditional design a lot more than the round one :)
You can buy a induction plate that works great with the original Moka pot🙂
I just intuitively thought boiling water in a kettle before adding it to the moka pot would just help it brew faster, which I'd been doing all along, way before I ever saw this video. But, I never knew it helped make the coffee taste better. I didn't know about taking the first drops, and adding it to a cup to mix with sugar for stronger flavor. Thanks for posting. I look forward to trying those additional steps.
If you ever come across raw milk, it's especially good for this because it's more creamy, and has almost a slight natural vanilla ice cream note to it.
You don't need raw milk,just use heavy cream. It will have the flavor you seek.
What number was the grind setting on that you used?
What an incredible channel, good stories, nice music, awesome Coffee. thank you so much sir
I love this recipe and would definitely try it.
What setting number do you use on your baratza encore?
Does this bialetti moka work on the induction stove?? Usually only steel is OK 😅☺️
Yea it's made for induction stoves
Definitely need to try this!
There is something really charming with the worn out Moka Pot.
Beautifully done friend!! Thank you! ❤
Nice video. Where did you get the dosing funnel from ?
3D printed haha
Thought I was alone in drinking the entire colada!