[No Music] Café Cubano (Cuban Coffee) | Cafecito Cuban Style Coffee | Food ASMR

[@lian2454]

When I am in sad moments or anxiety you are one pf the little who calm my pain down, you are not only helping me with food only 🤍

[@MulberryStreet]

Glad they help!

[@danmellow5309]

I love your videos, but i must correct you with this one... I have tons of experience making Cuban coffee in the same moka pot on the same stove 5 days of the week for the past decade. During this time, I perfected every single step of this process. Number one, the bean I use is Cafe Bustelo. It is a robusto bean. I have experimented with every type of bean and came to the conclusion that the bitter "bite" of the robusto Cafe Bustelo is best when paired with the super sweet coffee foam. next, TAMP THE COFFEE!!! I see countless people saying to not tamp; you will never get the first drips to be as good as possible if you don't tamp. Don't tamp too hard tho, or your machine will blow up. I believe your espumita looked watery for this reason, no tamping. Finally, the temperature more precisely will be 350F for me. Yes I live in Miami haha.

[@amarnathk873]

Beautiful

[@ddehorta]

So i liked the video good quality. For non native cofecionistas the “azuquita” you should beat it fast, faster the better. And make sure you don’t put in too much of that little bit of coffee (that first comes out, otherwise you wont get that espumita. Try to stick with Cuban Coffee brands. Most the brands from Miami Florida are Cuban Coffee that was brought from Cuba After the Revolution. I personally use Bustelo but Café Caribe or Pilon are also notable brands.

[@james1467]

What type of bean are using? Thanks

[@MulberryStreet]

From a local coffee shop. Recommend buying from your local coffee shops as well for freshest beans

[@kamirampone]

You can put cold water in the moca