This is exactly what I was trying to find for the past hour. I was gifted a moka pot like on a christmas in 2022. Used it once and didn't know what i was doing wrong. Stored it on a shelf and kept toffies inside it. Took it out once again today and I am gonna try this technique. Pretty impressed just by look of the coffee you made there.
Use milk to make it less bitter, try different coffees, vary the amount of water you put in the lower part, always preboil the water you use, dont set the heat too high, immediately take the moka pot off the stove when it is done, and maybe turn off the stove when half of the coffee has come out as the residual heat should be enough. Basically experiment until you like it
first time i saw this trick was 30 years ago in ravenna from an italian friend .. she waited with a small spoon to collect the first drops of espresso from the moka and then she made the cremina like you did .. im greek and i was impressed since this was the first time a saw this technich but also a moka pot .. nice video .. brings back such beautiful memories ... forza italia
As a lifelong fan of Cuban coffee, i like your twist of adding the cremina at the end. It sometimes happens that i would have preferred my cafecito a bit less sweet, it this method provides a desirable contol. Bravo! ☕️
This was a favorite in my household growing up too - delicious. It takes a bit of practice to get the right amount of sugar and coffee for the nice thick 'crema'. I like the idea of adding the sugar to the coffee instead of the other way around. Ok, gonna make one now! Thanks Matteo, I really like your videos.
Hi Paul, yes same for me. It reminds me of family this trick. It is also so satisfying when you get the crema on top. Thank you so much for your comment.
Instead of mixing with a teaspoon, try using a small whisk. Hold it vertically between both palms and spin it quickly back and forth (like you’re trying to start a fire with a stick).
Just tried it, and even if I'm not normally using sugar in my coffee I *am* a sugar boy by heart so this was a really nice tool to have for some occasions. Thanks Matteo!
Just found this channel and looks like GOLD. Liked and subscribed. I love watching others around the world show their recipes. I’ve been trying to get better with my Moka Pot techniques.
I’ve watched so many videos about cremina and this was the first one to explain why you need to use the very first drops of coffee. I’ve tried many times and I couldn’t get the foam fluffy enough but maybe with this tutorial I’ll finally do it 😊
Matteo, fantastic video. I love learning new things every day. Even though I don’t have sugar you are 100% correct in impressing friends and family with this technique. You’re a Legend.
My father taught me to do the cremina a long time ago. He worked for a while in Iran with a Italian firm in the early 80s so I now guess he learned it from them. We always had coffe from a moka pot and I remember whisking ferociously to get the most cream possible. We also did it with Nescafé soluble coffe. Good memories.
Very good job. Great video. Really clear and to the point. Great version of the Cuban coffee I have enjoyed in Miami before. I don’t normally drink sweetened coffee, but I may try this sometime.
Thank you Matteo. I just received my new shiny 6 cup red Bialetti moka express, and have been brewing 3 servings (and threw them away) to work it in. My old moka express was almost falling to pieces, I did not treat it well... I find the exact grind for moka already makes a great crema if you don't rush the boiling process and use a small round paper filter. I do take my coffee with sugar and will for sure try your cremina! You have a new subscriber
Thanks for the comment and sharing your experience. Paper filter gives an extra resistance to the coffee pack and increase extraction. Good move if you want to make the creamina
THANK YOU. I've been wondering for so long why Italian espresso is such a pretty light brown and mine ends up dark brown and more watery looking. Thank you for this 🙏
This is still not espresso tho. He is just explaining how to make it look like espresso. Espresso has this layer after making it properly (not because of sugar).
I've learned this technique from my father, as a desperate measure to when you only have instant coffee available... Would make the "cremina" by mixing sugar and instant coffee with just a few drops of water, whip it and then add remaining water. Didn't taste like an espresso, but better than plain instant coffee.
That reminded me of an episode some years ago in the Azores. After a dinner party we were discussing coffee and the Azoreans all described that method but none of the people from the continent would know it... Then one of the Azoreans said it "well, in the 80's we almost had nothing to do, not even TV so we stirred coffee to have entertainment, you guys had better stuff to do. That's why". And we all laughed a bit
I just learned that I developed this method by instinct the first time I got a moka pot, but I use a milk frother to do the hard part, the "crema" that comes out is good for a few seconds, but after 45 or so it gets a different texture, kind of like badly whipped egg whites, so you gotta drink it fast, or re-whipp it every so often to prevent the bad texture
Cuban here. In my family we have always added the "cremina" (azuquita) directly into the cups after serving them and I honestly didn't even know that folks would add it before serving it. It might be a thing Cuban restaurants in the US do, more than an actual Cuban thing.
Hi. Thank you for sharing this. Usually I see in Cuban coffee style people adding the while thing into coffee before serving. Your info is very useful to understand even move about traditions. :)
Just tried it today and I was very impressed ! A couple of weeks ago, I bought 1 kilo of darker roasted Vietnamese beans (95% Arabica and 5% Robusta) on a very big discount. Normally I prefer lighter roasts, but this big bag of coffee stayed on the shelf for months and nobody bought it. I felt pity for it because I did not want it to go to waste. And I was pretty low on budget too, so I eventually decided to buy it, thinking of ways to have fun. I made a Moka pot americano out of it like I normally do with lighter roasts. No sugar added. (of course, for darker roast, I added more coffee and less water to aim at lower extraction). However, the result was very woody, very harsh, very bitter. So what to do? I still had all the rest of coffee beans to brew with and I did not want to spend the next several months suffering harsh bitter coffee every morning. After hesitating for a while because I did not like adding sugar to my coffee, I finally decided to join the devil. I tried your cremina technique. And it worked wonders! The improvement was enormous. Instead of harsh, woody bitterness, it was full of caramel, dark chocolate, and herbal notes. Sipping slowly, it tasted like a very delicious espresso candy drink. The texture is rich, viscous and syrupy and the look is very similar to espresso too. As someone without an espresso machine, I just really, really enjoy it. When brewing at home, my philosophy is to make the best out of cheap stuff by using diverse methods to minimalize waste. I tried to be least picky as possible about coffee beans and tried my best to make it most delicious. I made pour over with specialty coffee beans bought on discount too when the opportunity arise. Now with your technique, I can consume the rest nine hundred something grams of cheap dark roast coffee beans every day with pure joy for the next several months. Will try to add less crema on top to reduce the risk of diabetes 😂 Thanks you so much for the clip!
Hi. Thanks so much to share your experience. Well yeah, this method definitely helps you with low quality coffee and I really appreciate the fact you got to don't make it waste. No worries about cremina, it won't give you diabetes. There are plenty of products in the market that contains ten times more sugar than your coffee.
Bravo Matteo !! So cool to see you giving your insights on UA-cam and other socials! My italian side of the family never talked about this trick, hahahaha howwww! I'll try it today for sure! All good luck with the channel !
Hi Enri! Thanks so much for you comment. Maybe they weren't using Moka Pot so much. Let me know how did you find it and if you need any help, just reach out. Good luck to you too with your channel!
This is a well known and tested method where I'm from - Napoli, ehi, badabim, badaboom. But, there's a faster way, which I used every morning: you can use an electric milk frother, to make the cremina - and then, for those who like it, you can make them cappuccinos with thick foam that looks and behaves as shaving cream. And for fun, I add a little cocoa in the cremina; because, I believe chocolate and coffee are two beans in constant search of each other
Ahh it’s just like the dalgona coffee trend at the start of the pandemic but it’s made with moka pot coffee vs instant! I don’t drink coffee with sugar but it looks like a nice easy touch for ppl that do.
@@matteofromtheswamps i live in algeria where most of the "coffee culture" here is from italy, we have adopted a lot of italy's culture on coffee but i have never seen the concept of cremina.
I hope this will help you to achieve it. important is the first part, if you wit 5 seconds more you lose the thickness of the coffee and it will be hard to get. Let me know if you have any problem and we solve it!
There is always the Turkish method: boil the coffee and when bubbles start to appear, collect the foam and put it in cups. Then add the coffee over the foam and you have something close to the espresso.
No Turkish is different, yes is strong, but it's a boiled full immersion method. I like Turkish coffee and had plenty of them during my visits in Turkey. Also got some crazy future reading from the grinds :)
The "cremina" you're talking about is called "espuma" this is how u make cubanos, but it's uses strong roasted coffee. Also they split the espuma between the cups too so it's not really that different
A long time ago my friends and I used to make a creamy coffee with suger and ..... instant coffe and lots of whipping just as Matteo does. Same colour and well - a better instant coffee.
😂😂😂 If you don’t take sugar this video is basically useless… Perfect. I subscribed just from that line. I have electric Moka Pot. I have made three batches of coffee trying to master the espuma for the Cafecito. I have been doing it this way. I was failing and you showed I succeeded I just didn’t know it was useless with no sugar 😂😂 Have a wonderful life and thank you for the video that taught me something and made me laugh.
I didnt know it was common in Italy to make coffee this way. Im from an italian family in southern Brazil and my nonna used to make coffee exactly this way but without the moka for me and my cousins when we were little. And boy do I never get the right amount of sugar for the right consistency of the crema.
Well, this trick comes from Italy, my nonna used to do it for me too. When Italians started to emigrate from the country they brought this method with them in Central and South America. And yes, I agree with you, hard to get the right amount of sugar, or sometimes you pour too much coffee in it. But that is the fun part as well.
I trust this man because of his accent
And that is a good point 😂
So he also makes good pizza 😂
Being a cuban myself, thats exactly how we do it at home. Have never stored cremina, I will try that. Thank you!
This is exactly what I was trying to find for the past hour. I was gifted a moka pot like on a christmas in 2022. Used it once and didn't know what i was doing wrong. Stored it on a shelf and kept toffies inside it. Took it out once again today and I am gonna try this technique. Pretty impressed just by look of the coffee you made there.
Use milk to make it less bitter, try different coffees, vary the amount of water you put in the lower part, always preboil the water you use, dont set the heat too high, immediately take the moka pot off the stove when it is done, and maybe turn off the stove when half of the coffee has come out as the residual heat should be enough. Basically experiment until you like it
first time i saw this trick was 30 years ago in ravenna from an italian friend .. she waited with a small spoon to collect the first drops of espresso from the moka and then she made the cremina like you did .. im greek and i was impressed since this was the first time a saw this technich but also a moka pot .. nice video .. brings back such beautiful memories ... forza italia
it's a very old grandmother trick that I wanted bring back to life! it brings back good memories to me too
Thanks, Matteo! Grazie!
🙏 Thank you so much for the support!
As a lifelong fan of Cuban coffee, i like your twist of adding the cremina at the end. It sometimes happens that i would have preferred my cafecito a bit less sweet, it this method provides a desirable contol. Bravo! ☕️
Exactly that is the purpose. adjust the sweetness as you like
I just got a Moka pot for Christmas this morning and Cremina is exactly what I want. Thanks, Matteo. :)
This was a favorite in my household growing up too - delicious. It takes a bit of practice to get the right amount of sugar and coffee for the nice thick 'crema'. I like the idea of adding the sugar to the coffee instead of the other way around. Ok, gonna make one now! Thanks Matteo, I really like your videos.
Hi Paul, yes same for me. It reminds me of family this trick. It is also so satisfying when you get the crema on top. Thank you so much for your comment.
That last part of the video was very beautiful, this is what is all about, enjoy the little things of live, like drink coffee with the people we love
That way of making the coffee is brilliant. Thank you
Wow, you just blew my mind with this video. I can hardly wait to try this in the morning. Thank you.
Instead of mixing with a teaspoon, try using a small whisk. Hold it vertically between both palms and spin it quickly back and forth (like you’re trying to start a fire with a stick).
Pro tip! Thanks
y luego ponga una bandera de haber conquisto un nuevo mundo
Just tried it, and even if I'm not normally using sugar in my coffee I *am* a sugar boy by heart so this was a really nice tool to have for some occasions. Thanks Matteo!
Thanks! It worked well in some occasion especially if you have friends over that drink coffee with sugar
I absolutely LOVE your posts and you’ve taught me so much. Thank you from the bottom of my coffee heart.
Hi! Thanks so much for the comment. I really appreciate your feedback. :) I wish you the best in life
Just found this channel and looks like GOLD. Liked and subscribed. I love watching others around the world show their recipes. I’ve been trying to get better with my Moka Pot techniques.
1000 times thank you. it makes me so happy.
I’ve watched so many videos about cremina and this was the first one to explain why you need to use the very first drops of coffee. I’ve tried many times and I couldn’t get the foam fluffy enough but maybe with this tutorial I’ll finally do it 😊
Yes, that is the most important thing. just the first concentrated drop
And this is where I started my Moka pot journey. 😊
My favourite UA-camr is back!😃 All the best in the new year!
Jay! Happy new year to you too! I miss you. Also be careful when you say favourite. You can get fired 👀
Matteo, fantastic video. I love learning new things every day. Even though I don’t have sugar you are 100% correct in impressing friends and family with this technique. You’re a Legend.
Thanks for the comment. I love learning new things everyday too.
I don’t have sugar in my coffee neither but it’s fun to make for others
Amazing tip. I can’t wait to try it when my new pot arrives!
I loved your accent man, you just made my day! Thanks.
hahaha thanks! Hope you having a good time.
My father taught me to do the cremina a long time ago. He worked for a while in Iran with a Italian firm in the early 80s so I now guess he learned it from them. We always had coffe from a moka pot and I remember whisking ferociously to get the most cream possible. We also did it with Nescafé soluble coffe. Good memories.
Yes correct, you got it from them. It's something very traditional but now very rare to see people doing it.
People do the exact same thing in North Africa. Not only that the coffee had a nice, thick crema but tasted much better.
@@matteofromtheswamps I sometimes order a coffee con cremina at Caffè Napoli in Milan (Moscova). It's made with espresso, of course.
This was really traditional in my family too. Great video from a must-follow channel! 👏
Thanks Alessandro!!
This was also a treat in my family, in Latin America we call that a Café Cubano, and it's sooo good. Glad that you drink it too! :)
Looks great! I will try it on my video
Very good job. Great video. Really clear and to the point. Great version of the Cuban coffee I have enjoyed in Miami before. I don’t normally drink sweetened coffee, but I may try this sometime.
Your videos are truly insightful and fun to watch.
Thanks for taking the time to prepare them.
Happy new year
Thank you very much Andy! Happy new year to you too!
Thank you Matteo 🙌😊
Thanks to you :)
Thank you Matteo. I just received my new shiny 6 cup red Bialetti moka express, and have been brewing 3 servings (and threw them away) to work it in. My old moka express was almost falling to pieces, I did not treat it well... I find the exact grind for moka already makes a great crema if you don't rush the boiling process and use a small round paper filter. I do take my coffee with sugar and will for sure try your cremina! You have a new subscriber
Thanks for the comment and sharing your experience. Paper filter gives an extra resistance to the coffee pack and increase extraction. Good move if you want to make the creamina
THANK YOU. I've been wondering for so long why Italian espresso is such a pretty light brown and mine ends up dark brown and more watery looking. Thank you for this 🙏
This is still not espresso tho. He is just explaining how to make it look like espresso. Espresso has this layer after making it properly (not because of sugar).
Thank you ! Awesome way to put suggar into coffee. I’ll do that next time
Thank you for your comment. Glad you can find it interesting.
I love these videos. Thank you for taking out so much time and working so hard on these. :)
I am going to try this today. :)
Thanks for the support. I love making videos
Woah, amazing! I'll try it!
Lots of good tips here
Thank you! It's a pleasure to watch your videos.
Thanks so much for your kind words. I really appreciate your kind words.
I've learned this technique from my father, as a desperate measure to when you only have instant coffee available... Would make the "cremina" by mixing sugar and instant coffee with just a few drops of water, whip it and then add remaining water. Didn't taste like an espresso, but better than plain instant coffee.
That reminded me of an episode some years ago in the Azores.
After a dinner party we were discussing coffee and the Azoreans all described that method but none of the people from the continent would know it...
Then one of the Azoreans said it "well, in the 80's we almost had nothing to do, not even TV so we stirred coffee to have entertainment, you guys had better stuff to do. That's why".
And we all laughed a bit
I just learned that I developed this method by instinct the first time I got a moka pot, but I use a milk frother to do the hard part, the "crema" that comes out is good for a few seconds, but after 45 or so it gets a different texture, kind of like badly whipped egg whites, so you gotta drink it fast, or re-whipp it every so often to prevent the bad texture
Thank you Sir 🎉🎉
Im loving the Cremina!
learning how to make coffee at home is my 2023 top goals and I think I have found my teacher 🤌🏼 great video thank you so much I will def try it out!
Thank you very much for your comment. I really appreciate your kind words
I never thought about adding the mixture after pouring the coffee. Easier to customize the sugar level.
Cuban here. In my family we have always added the "cremina" (azuquita) directly into the cups after serving them and I honestly didn't even know that folks would add it before serving it. It might be a thing Cuban restaurants in the US do, more than an actual Cuban thing.
Hi. Thank you for sharing this. Usually I see in Cuban coffee style people adding the while thing into coffee before serving. Your info is very useful to understand even move about traditions. :)
Smart way... thanks for sharing!
Looks like something to try thanks you
Hope you enjoy it 😊
Clever technique, thank you,
l will try it soon.
Thanks for your feedback
Thank´s for the verry fine trick.
So very nice - love cremina - thanks for this video
Thanks for you comment!
Whenever he speaks, i get the 'its me, Mario!' vibe.
hahaha well, we are both Italian
Just tried it today and I was very impressed !
A couple of weeks ago, I bought 1 kilo of darker roasted Vietnamese beans (95% Arabica and 5% Robusta) on a very big discount. Normally I prefer lighter roasts, but this big bag of coffee stayed on the shelf for months and nobody bought it. I felt pity for it because I did not want it to go to waste. And I was pretty low on budget too, so I eventually decided to buy it, thinking of ways to have fun.
I made a Moka pot americano out of it like I normally do with lighter roasts. No sugar added. (of course, for darker roast, I added more coffee and less water to aim at lower extraction). However, the result was very woody, very harsh, very bitter. So what to do? I still had all the rest of coffee beans to brew with and I did not want to spend the next several months suffering harsh bitter coffee every morning.
After hesitating for a while because I did not like adding sugar to my coffee, I finally decided to join the devil. I tried your cremina technique. And it worked wonders! The improvement was enormous. Instead of harsh, woody bitterness, it was full of caramel, dark chocolate, and herbal notes. Sipping slowly, it tasted like a very delicious espresso candy drink. The texture is rich, viscous and syrupy and the look is very similar to espresso too. As someone without an espresso machine, I just really, really enjoy it.
When brewing at home, my philosophy is to make the best out of cheap stuff by using diverse methods to minimalize waste. I tried to be least picky as possible about coffee beans and tried my best to make it most delicious. I made pour over with specialty coffee beans bought on discount too when the opportunity arise. Now with your technique, I can consume the rest nine hundred something grams of cheap dark roast coffee beans every day with pure joy for the next several months. Will try to add less crema on top to reduce the risk of diabetes 😂 Thanks you so much for the clip!
Hi. Thanks so much to share your experience. Well yeah, this method definitely helps you with low quality coffee and I really appreciate the fact you got to don't make it waste. No worries about cremina, it won't give you diabetes. There are plenty of products in the market that contains ten times more sugar than your coffee.
คนไทยปะครับผม
excellent tutorial... I thank you sir~
Thank you very much for the nice comment :)
I'm really interested in this!!!
Love it. I did it the second try. ☕😊
Amazing! Happy that you liked it
Thanks for sharing your cremina trick. I am trying first thing tomorrow morning 👍
I'll test this out
Love this so much❤
😊
Bravo Matteo !! So cool to see you giving your insights on UA-cam and other socials! My italian side of the family never talked about this trick, hahahaha howwww! I'll try it today for sure! All good luck with the channel !
Hi Enri! Thanks so much for you comment. Maybe they weren't using Moka Pot so much. Let me know how did you find it and if you need any help, just reach out. Good luck to you too with your channel!
This is a well known and tested method where I'm from - Napoli, ehi, badabim, badaboom. But, there's a faster way, which I used every morning: you can use an electric milk frother, to make the cremina - and then, for those who like it, you can make them cappuccinos with thick foam that looks and behaves as shaving cream. And for fun, I add a little cocoa in the cremina; because, I believe chocolate and coffee are two beans in constant search of each other
Ahh it’s just like the dalgona coffee trend at the start of the pandemic but it’s made with moka pot coffee vs instant! I don’t drink coffee with sugar but it looks like a nice easy touch for ppl that do.
You are a genius!
haha we should give all the credit to Italian grandmothers
@@matteofromtheswamps i live in algeria where most of the "coffee culture" here is from italy, we have adopted a lot of italy's culture on coffee but i have never seen the concept of cremina.
@@izemoblast This is very household technique. For example in Central and South America is more popular because the Italian emigration in the 50s
Thanks mate
Thank you :)
Matteo, Matteo… why are you doing this to me. I was laying down and relaxing and now you made me come up and make a Cremina 😂😂😂
Sorry 😂
I don't know what best here. The coffee tips or listening to Matteo
😂 it could have been worse
Brilliant! I can't wait to try this out when I get home. I like the Cuban method but I do find it a challenge to get the crema.
I hope this will help you to achieve it. important is the first part, if you wit 5 seconds more you lose the thickness of the coffee and it will be hard to get. Let me know if you have any problem and we solve it!
Thank you Matteo for this fantastic trick, I use a little milk frother too. Super crema wonderful 👌 ~ 😅I don't drink my "Espresso" (Moka) without it!✨
At least a liitle bit like an espresso 😄 All I drink is Moka "espresso", so I DO approve!
You are real caffe art 😘🙏🌷
Thank you for your kind words 🙂
Enjoy all your moka videos. Tq.
Thanks for your support. I like to make them.
so good
Cubano 😊
Thanks man, important is happy.
There is always the Turkish method: boil the coffee and when bubbles start to appear, collect the foam and put it in cups. Then add the coffee over the foam and you have something close to the espresso.
No Turkish is different, yes is strong, but it's a boiled full immersion method. I like Turkish coffee and had plenty of them during my visits in Turkey. Also got some crazy future reading from the grinds :)
it was a hell of whipping@
I stopped at ‘sugar’😝 Love, love, love this channel by the way👍
it's fine 😂. I needed to make a video also for people that use sugar
It looks delicious I love sugar in my coffee.
All the complicated technique, means nothing to all the Nonna make it simple yet beautiful
5:38 thank you!
Grazie.Great idea.
Happy you like it
Delicious
The "cremina" you're talking about is called "espuma" this is how u make cubanos, but it's uses strong roasted coffee. Also they split the espuma between the cups too so it's not really that different
Very good informative video . Thanks 🙏
Thank you very much for your comment and your feedback!
A long time ago my friends and I used to make a creamy coffee with suger and ..... instant coffe and lots of whipping just as Matteo does. Same colour and well - a better instant coffee.
This is a technique grandmothers used to do here in Italy. It bring me back in time everytime I make it.
Wow Matteo I cannot wait until morning to try this Cremina! You used white sugar. Have you ever used sugar cane crystal instead?
wow great
Thankyou!!
I am ok, thank you for the sugar. 😊❤
😂😂😂 If you don’t take sugar this video is basically useless… Perfect. I subscribed just from that line. I have electric Moka Pot. I have made three batches of coffee trying to master the espuma for the Cafecito. I have been doing it this way. I was failing and you showed I succeeded I just didn’t know it was useless with no sugar 😂😂 Have a wonderful life and thank you for the video that taught me something and made me laugh.
I didnt know it was common in Italy to make coffee this way. Im from an italian family in southern Brazil and my nonna used to make coffee exactly this way but without the moka for me and my cousins when we were little. And boy do I never get the right amount of sugar for the right consistency of the crema.
Well, this trick comes from Italy, my nonna used to do it for me too. When Italians started to emigrate from the country they brought this method with them in Central and South America.
And yes, I agree with you, hard to get the right amount of sugar, or sometimes you pour too much coffee in it. But that is the fun part as well.
you are the best
Hm gotta try this
Where did you get the little coffee cups in this video? Love your videos.
The cup is produced by a company called Club House and the model is called Maniko
Thanks so much for your support
Oh wow, i just bought a moka pot and i will be trying this!
It is so nice and satisfying. I'm sure you will enjoyit!
Nice technique !! i use Moka Brikka and get a similar effect of crema without the penalty of sugar (not healthy)
Yes, I have the Brikka too, of course this is a funny way to drink your coffee if you take sugar. :)
awesome
Can we do this with cream and sugar?
I have no idea, I have never tried.
What kind of sugar do you use? I use fine grind rock sugar.
I use classic white sugar
Grazie i mille
lol as an english speaker, every time i hear "dai!", it always sounds like "die!" and i laugh inside every time
hahaha, yeah it sounds the same, and sometimes it can mean the same thing XD.
I will try that 1th thing wene I get my moka pot in mail think u
Appreciate your videos Matteo
Thank you so much! 🙏
can it be done without sugar?