Café Cubano (Cuban Coffee) | Cafecito Cuban Style Coffee | Moka Pot Coffee Routine

[@acer48ace]

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.

[@dinaho3980]

How lucky to inherit a moka pot that’s been so well loved! Enjoy :)

[@Aditya-wg3lp]

This comment reminds me of how beautiful people and life can be and how these little things bring us together.

[@CautiousDavid]

This is a beautiful comment, thank you for sharing.

[@TheBiffsterLife]

What a great legacy

[@bendmymind486]

& now you almost made me cry, lol 😌

[@gabry2558]

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!

[@potatopanda4079]

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.

[@JuanHernandez-ze3si]

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.

[@CIAVE]

Pilon Gourmet is the best, less bitter than Cafe' Bustelo. More money but well worth it! The cheaper stuff is fine for ventinitas.

[@rockmom62]

I agree it was to weak, and it had no creme on the top. Looked gross

[@error.418]

"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.

[@davidd.6448]

@@error.418 that's interesting. So what type of coffee does your average italian espresso consist of? Is it half-half arabica/robusta?

[@alessioputignano3507]

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.

[@theone-eyedcat2641]

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.

[@eonasjohn]

Nice.

[@johnlanthier9047]

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.

[@sonicpark1]

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!

[@haydeefm7414]

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!!!

[@MulberryStreet]

Thanks for the tip!

[@stevewarrick4402]

@@MulberryStreet BTW....never put the burner on high. Lower temperature insures a better bolder flavour.

[@iftikharhusain6286]

Good, respect to Cuban people from Pakistan

[@beatricebello]

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. ❤️

[@سباتيسادي]

ماشاء الله تبارك الرحمن الله يحفظكم ويحفظ والدك وامك وكل اهلك وكل العائلة

[@pepepena1937]

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.

[@Landen-Torres]

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!

[@americanrelics]

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! 💪🏼

[@patrickbarrios4634]

You just need a dark roast espresso roast, but it shouldn't be tamped. Moka pots aren't meant to have pressure quite that high and tamped grounds can cause too much pressure. Specifically so when you use an espresso ground like you should for a Cubano.

[@americanrelics]

@@patrickbarrios4634 I don’t tamp it hard, I gently tamp it, just enough to create a little bit of compression. I’ve tried no tamp, light, and hard (but nowhere remotely close to 30lbs) tamping, and I’ve found that a light tamp gives me the best results. The coffee percolates a little thicker and darker and tastes way richer.

[@minimo1965]

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.

[@error.418]

Any time you put your own sweat into something it tastes better. Cafés are for convenience.

[@theresaquidi]

What do you do for work?

[@gothops154]

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.

[@ElGeeSpot]

LMAO SAMEEE! 🤣 I went to Calle 8 and ate in a Cuban restaurant and omg the coffee was sooo good!!

[@missallsunday2058]

This is a very thorough AND AESTHETICALLY pleasing tutorial video, the shot, the music, the overall nuance ..Ahh I could watch it ALL day! Thank you very much xo

[@BeautyByAsumbal]

I love adding condensed milk in place of the sugar/coffee mix,it gives a delicious taste which highlights the coffee even more

[@bebetigre1252]

my sin.

[@Ruby-mk5qp]

Vietnamese coffee uses condensed milk too. It makes coffee taste differently but is still good.

[@laurabarroso4065]

We cuban call that "cortadito"...delicious 😋😋😋😋

[@mv20297]

Yes, and it gives the coffee the taste of tres leches

[@WesTheMarketer]

Bought my first Moka Pot today, and KZbin put this video in my feed. I’ll be trying this tomorrow. Looks fantastic

[@thomasjackson3833]

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.

[@MulberryStreet]

😊

[@danielledenton2633]

I just made this for the first time! I’m so proud!

[@canalmax2228]

Cafe' Cubano...with Moka Bialetti Italiana.....ahhhh bravo!😎👋❤❤❤

[@davidgean13]

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

[@szymonbalcer]

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!

[@Daniel-dj7fh]

what if I use hot water and the coffee still tastes bitter and acidic?

[@szymonbalcer]

@@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! :)

[@Daniel-dj7fh]

@@szymonbalcer I've watched the videos enough times. but I never get the creama esc flow :((((

[@LMvdB02]

@@szymonbalcer Too fine grind gives acidic coffee. Too coarse results in earthy coffee with very little taste

[@szymonbalcer]

@@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 :)

[@roninsixx3541]

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.

[@can_you_help_me_find_her9456]

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.

[@MrPh30]

i tried Mokapot with Turkish coffee in once, espresso was mild in comparison. I see what you mean ,and remember it was stronger.

[@lorenzothomas3125]

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.

[@xp_studios7804]

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!

[@shawndiaz7528]

Cafe Bustelo and no tamping 😤

[@xp_studios7804]

@@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

[@Javier-nm2kx]

Bustelo supremo, light tamp

[@alezcano23]

Bustelo supremo is the best

[@LIL-MAN-THE-OG]

@@alezcano23 yes.. But LLAVO ain't no joke tho

[@onyxdragon6980]

I love that Moka Pot! It looks like it's seen some things in its day... what great character.

[@MulberryStreet]

Went through the dishwasher on accident 😩

[@seapeajones]

@@MulberryStreet LOL yes i did that to my moka too & thought it looked familiar!

[@Simulacrum1310]

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.

[@tootsbell1482]

I can’t think of a better way to wast my morning other than watching this video.

[@EspenFrafalne]

The Moka Express pot is awesome! @ $28 for the 3 cup version, i cant believe so few people have this in their homes..! Maybe you get better results with a $1000 espresso maker, but the Moka pot really does the trick for me..!

[@MulberryStreet]

Profile pic checks out lol

[@EspenFrafalne]

@@MulberryStreet Yeah, i just got the Moka pot about a month ago, so it is a big thing for me right now :P

[@andrewrayuga6774]

I just got a 12 cup on Amazon for $22. I can't wait to try it out.

[@zeminoid]

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.

[@mondoponce20]

@@MulberryStreet What size Moka Pot is that? 3cup?

[@firstnamelastname4179]

Favorite part of the video was the 3d printed funnel for a moka pot. What a great idea

[@Wonderland8730]

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.

[@DL101ca]

We make Frappe, it tastes similar but made cold.

[@jnleduc]

How do you make the frappe? I had it in Greece many years ago and have never been able to replicate it.

[@Wonderland8730]

@@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.

[@Wonderland8730]

@@DL101ca and hot is super but in general this coffee hot or cold is heavy for some people it messes with the nervous system! 🤓

[@eli92]

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.💯🥂🍾

[@brt3068]

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.

[@rainer1980]

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.

[@DL101ca]

You don't need raw milk,just use heavy cream. It will have the flavor you seek.

[@Claudio-ti5fy]

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.

[@altairadelais3673]

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!

[@MulberryStreet]

Interesting!

[@Maria-cd5bz]

Azucar morena!

[@JoeyGarcia]

I've never tried it with brown sugar. Seems weird. Yeah, maybe for cafe con leche. I'll give it a shot next time.

[@altairadelais3673]

@@JoeyGarcia I recommend sugar in the raw if you'd like to try

[@AndrossUT]

Turbinado or grate off piloncillo.

[@nick0340]

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 !!!

[@AnnalisaJ]

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.

[@Gwalothel]

You don‘t need to but it seems the coffee gets even nicer.

[@YeahItsThatBad]

Is your video still available?

[@Ashrafchowdhury103]

I do the same, except use micro oven to heat up the filtered water before pouring into the Moka. Excellent video.

[@AALTERR]

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.

[@TheWhiteDragon3]

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.

[@definitelynotchadfish]

Dude, literally where I learned about cafecito. And now I love it

[@robinafrica3456]

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!!🗣😋

[@ladywarrior2365]

Thank you I finally know how to properly use this coffee pot

[@gwgrote5]

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.

[@Billsoundmaster]

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.

[@dangata3416]

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.

[@ultor__]

They're Italian. Invented by Mister Bialetti

[@자시엘]

@@ultor__ doesn’t matter

[@DL101ca]

​@@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...

[@brockadcock2735]

I had a cafe cubano for the first time today. Loved it so much I want to learn to make it

[@mrdrissou_]

Nice immersion of a rich life guy who has time to make a coffee ☕

[@chrissapp9243]

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

[@majhoolmaroof2065]

Thank you for the amazing video and coffee to the last drop.. Hollywood quality, and amazing background music!

[@gioenlacocina]

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!

[@MulberryStreet]

Thanks!

[@lissyperez4299]

Lol, he needs to try making real Cuban coffee with the colador..the "sock"..😄

[@Nity6987]

I’m Cuban and just got back from a trip to Miami visiting family (I live in PA) and man do I miss it! I miss the food, the coladas, the guayana and cheese pastelitos!!! Ugh 😑 I’m here currently browsing Amazon and gonna get an expresó machine like they have in the Cuban restaurants !

[@DL101ca]

Please stop spreading the dumb and calling it "eXpresso", it's called espresso.

[@Nity6987]

@@DL101ca “the dumb”? If you’re going to come for my spelling, at least be grammatically correct in what you type. Adios ✌🏼

[@itzelselene98]

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.

[@andreaorofalo]

Looks like a regular moka pot coffee. The video was great!

[@wienerschnitsel]

Great filming, great sound. A pleasure to watch!

[@impulsesystems]

Beautiful music and really nice photography. Oh no, tanto azúcar! I'm a gringo, I drink espresso and this was a surprising turn for me!

[@Theatomicnoodle]

Spectacular video! You have a very calming film making style.

[@ericbond5276]

Now I need another cafecito before I zzzz.

[@sugadropandsnacks]

Just got my Moka Pot. I can't wait to try this.

[@anarchist_parable]

I used fancy beans for everything else except Cubano. There's a deep nostalgia to Bustelo or Pilon 😂

[@mrs.grubbs.in.the.world.]

A cousin just got me one and I used your way! It was amazing!!

[@bixrblogz3752]

Beautiful video and easy to understand

[@TheHiredGun187]

That one thing I REALLY miss about living in Lil Havana in Miami. The coffee/Cuban coffee was top grade.

[@guerslandeetienne4876]

This is so peaceful 🥰

[@JustinSeara]

The 3D printed funnel is a nice touch. Attention to detail

[@46metube]

I like that you have a 'no music' version. I began feeling melancholic and nostalgic for something that never happened. Or perhaps it did?

[@mina0012]

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.

[@MulberryStreet]

Thank you! 😇

[@AndrossUT]

@@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.

[@aegis062]

@@MulberryStreet Asere next time you need to make it right! we forgive you! XD

[@beyond305]

this didnt originate in miami...

[@mina0012]

@@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.

[@mistahvega]

Just how I learned to make it

[@sp6990]

This is the way!

[@TelescopeCoffee]

Definitely need to try this!

[@jasonwinter8716]

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?

[@MulberryStreet]

no regular coffee is fine! try to get one that is a finer grind size for better extraction.

[@ChristopherT1]

Beautifully done friend!! Thank you! ❤

[@anotheruser8105]

Nothing beats Mr. coffee

[@selenasmith7943]

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.

[@Eliasw86]

Starbucks quality? This looks way better!!

[@OhrMag]

C'mon, Starbucks? Really?

[@selenasmith7943]

@OhrMag look I have to drive 30min to a real Cafe... there's nothing but dunkin, wawa and yes Starbucks!

[@OhrMag]

@@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 🤗

[@guyeshel9316]

That was magic

[@zeus72385]

I suggest using 100% stainless steel moka pot. I bought a Giannina, made in Italy. By far the best moka pot I have ever owned. Never rusts, super durable, easy to clean, allows for two different ounces/ml servings, and produces a better flavor coffee. You will pay more for it, but it will be the last moka pot you ever own. Also when I add the coffee grounds to the porta filter I fill it loosely all the way and then use a flat knife to even out the grounds nice and flat to the rim. But never compact the grounds, keep them loose. Then place the filter in the boiler. It prevents the grounds from getting on the threads and makes for a more complete seal when screwing on the top coffee reservoir.

[@sleepyzzz5259]

You have to mix longer to get the right froth. That's why Cuban coffee can get expensive if it's made by hand. But by hand is really the only way to go.

[@jakubmachacek7806]

Hi, nice vid. I am curious, what is the brand/product of coffee storage for the beans that you used? Thx

[@aymanzaman4you]

This is art!

[@aaronying4989]

Thank you for sharing that was so beautiful and calming!!

[@tonystarace]

Wonderful video, thank you! Please tell me the vacuum canister you are using for the beans, it looks very well made. Thank you again!

[@HermanaHillary]

I’m from Miami and i can certify that you have master Cuban Coffee that Colada looks good 😊

[@MulberryStreet]

Thanks!

[@jcaesar19871]

Exactly how my mom makes her coffee. lol She will put sugar in a measuring cup, then pour a bit of the coffee in it to mix, then pour the rest afterwards. Only difference is she will have them in tea cups.

[@arturoescorcia]

Beautiful vid, Im jealous of your Baratza grinder and your vacuum container. Couple things, never scrub or put the moka in the dish washer, it will lose its shine. Most cubans as you probably can read in the comments below prefer to use Bustelo or La Llave coffee, both are dark roast. I personally buy Bustelo beans and grind them myself for this particular brew.

[@Quidproquo07093]

Mi Papito liked to use El Pico, but Mamita preferred Bustelo.😁 So we always had both en la casa.

[@paullacerda4459]

The reason you put hot water in the moka pot before is to lessen the time it sits over the flame so that the dry coffee in the pot doesn't start to burn and reduces the chance of really bitter coffee.

[@lynettevalentin9411]

I’m Puerto Rican and I have Cuban family and I know how to make cafecito Cubano… the sugar needed to be a lil more thick and the coffee you take the first lil bit of coffee that comes out and that’s what you use for the sugar and then you close the lid and let it finish.. the sugar you use it how ever sweet you want it I like it strong so you add that bit of coffee to the sugar and start stirring once is a cream color you add the coffee stir it and then serve and you should have the foam..

[@lissyperez4299]

yea..more sugar and need to beat it more.

[@Senor100]

Great video. Thank you

[@viaceslavkiptilov1203]

Cinematic Masterpiece and the coffee too ;)

[@linkfreak1176]

When you wash your moka pot, don’t use soap or the dishwasher. It’ll ruin the finish. It would wipe clean with a paper towel or sponge. :)

[@21350ctw]

Aw fuck i ruined mine

[@ericbond5276]

@@21350ctw Buy a new one. Less than $15. Live and learn and I'm still learning in my 60s.

[@fernandoherranz4095]

If it's stainless steel, it's fine in the dishwasher. I run it through once a week. I do not use the heated dry feature though. This will likely ruin the rubber gasket inside. As for the aluminum version, I think it imparts a mildly unpleasant taste, but it could be all in my head. Aluminum is a reactive metal and I have noticed a lot of aluminum moka pots have that funky finish that never really gets clean no matter what you do to it. Also, try a cafe con leche with condensed or evaporated milk- very rich tasting!

[@jcas78]

A Masterpiece, A very relaxing video.

[@RGS61]

A little battery powered electric whisk makes fast work of whipping the sugar and initial coffee to produce an intensely flavored and thick/creamy "crema" (even though it isn't really a crema, in the espresso sense) ..

[@tubular167]

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

[@crazyg2982]

moka Bialetti made in Italy, best choice possible!!!

[@francovlla]

Beautiful video! Love the vibe of it

[@snapintoaslimjimohyeah]

There’s a much better way to evenly (and fully) load the coffee chamber for a richer, close-to-espresso brew. First, Fill the chamber to the brim, then tap it on the counter top to compress it. Next, fill to the brim again and tap on counter again. Finally, Level off any excess coffee grounds. Now place the chamber in the pot and brew away. This will create a fully loaded and perfectly compact “puck” of coffee in the chamber for the water to evenly percolate through. If you did it properly you’ll notice when you clean it out that the the puck is smooth, flat and solid, with no cracks/fissures.

[@autumn1677]

You’re not supposed to tamp moka pots!

[@snapintoaslimjimohyeah]

@@autumn1677 … my rich, full bodied, evenly brewed cup of primo bean coffee day in and day out begs to differ. All about getting a consistent load of grinds n the chamber that water passes through in an evenly distributed manner. The proof of that is not just in the taste, but can be seen in the slightly compact puck of used grinds in the chamber post-brew. There should be no cracks or fissures if the water evenly passed through the grinds.

[@autumn1677]

@@snapintoaslimjimohyeah Whatever works for you!

[@melodyseverything6999]

@@autumn1677 - I think you can lightly tamp in the coffee unlike with expresso machines where they want you pack the coffee receptacle tightly. I agree with @Sebastian, his method does make for a richer coffee. I tried it where I just leveled off the coffee and the resulting coffee tasted watery and weak. So, now I'm back to lightly tamping the coffee. I don't think that will damage the moka pot or make it dangerous that way.

[@autumn1677]

@@melodyseverything6999 I'll try it!

[@BrokeAgain]

Thats a very clean mokapot

[@chaddaniels2193]

Very well done and thank you!

[@axellis8333]

that is a well loved mocha pot... lots of battle scars

[@90milessouthmiami88]

Whit brown sugar brother to take to the next level grasias por el video "FELIZ NAVIDADA TODOS"

[@SynthRockViking]

It's hard to time right when you're also in the proscess of filming, so I believe you, that theres usually crema 👍

[@RONNIELA400]

In Colombia now in a hotel and was lost!!🤣 Thank u!!!

[@paris7248]

????!!!!!!

[@Splatterpunk_OldNewYork]

The fact that you are using a 3d printed funnel for your mocha pot says it all: Dedication to the craft.

[@MulberryStreet]

[@geraldsampson6350]

How does one acquire such a funnel?