I agree with um bi, the heat has to be low enough so it doesn't splatter out like a volcano out of the top tube as his did in this video, it should ooze out. Also it's better to boil the water first then pour into the moka pot then put the pot on the flame, this way the water comes up through the chamber without sitting there for 10 minutes (on low medium heat), it usually takes mine about 3 minutes to come out. Unfortunately I have an electric stove top, so I put my heat setting on 3 out of 9 with 9 being the highest, so it's probably a low medium heat, anything lower like a 2 will take about 20 minutes even after boiling the water. Coffee wise, I use a wide assortment so I don't get bored! I also grind my own at a medium fine grind, fine would be for espresso but that's too fine for a Moka, Moka grind is about like salt, whereas espresso is more on the powder side like the pre-ground Bustelo is, and Turkish coffee is finer than espresso more like powdered sugar.
It's not better to boil the water first. You want the moka to create the correct pressure. Don't use hot water in a moka this causing the water to rise to quick
Disagree on starting with pre boiled water. I've used cold this whole time with all my moca pots and never had them be under extract or over extract. If you're in a rush, then crank up the heat.
@@sO_RoNerY Yeah, I watched a lot of UA-cam videos, and read a lot of how to's on the internet and almost all of them say to pre boil the water. I've done it both ways, and quite frankly I don't taste anything different, at least from what my taste buds can tell; I do it so I'm not waiting for the coffee to start to make for 10 to 15 minutes! Since I wrote that first post 3 years ago my Moka pot broke, the handle came off, so I got a new one just last month, I decided to try the Bialetti Brikka since it was on sale; I'm am very surprised by how good this unit makes coffee, it tastes very much like espresso I would get at an Italian restaurant or at a coffee bar. The other weird thing is with the original type of Moka pot I had I screwed up making it more times than not, but with the Brikka it comes out perfect with very little variation?! I really like that Brikka model.
@@frozerekmeyata4091 99% of the UA-cam videos about how to make moka pot coffee are wrong because the creators didn't grow up on cultures that use the moka pot daily. They overcomplicate it. The very best How-To video is by Annalisa J, so just search for "Annalisa J moka pot." She's Italian.
As an Italian I also use cafe Bustelo. It's very good. I going to try mixing the sugar as you did with the first coffee that comes up. It looks very good. Thank you! PS I like your Cuban flag espresso cups!! So cute!!
I'm Italian, and I personally have coffee just like this one! The only difference is that I put the sugar directly into the coffee cup and prepare it into the cup!
Ciao Marco, il metodo è italiano al cento per cento infatti il signore ha sbagliato l'esecuzione visto che alla fine non c'era molta "crema". Per una tazzina bastano due cucchiaini di zucchero, poi appena inizia ad uscire levalo dal fuoco e mettine un po' dentro il bicchiere con lo zucchero, ne devi mettere un po' alla volta e agitare lo zucchero con un colpo di mano in orizzontale finché non sarà quasi del tutto passato da bianco a nero ma rimanendo alla vista sempre integro e non sciolto, ti consiglio per le prime volte dopo aver fatto ciò di aggiungere un mezzo cucchiaino al composto, poi gira tutto molto velocemente e quando avrà una consistenza collosa, sempre con il cucchiaino levala e mettila nella tazzina. Prendi il caffè che nel frattempo avrai rimesso sul fuoco e versalo nella tazzina normalmente, gira il caffè per fare sciogliere la "crema" e almeno alla vista sembrerà come quello al bar, infatti il senso di tutta sta roba è solo estetico anche perché per farlo bene almeno due cucchiaini di zucchero ci vogliono e de gustibus ma a me non piace molto hahahahhaha. Prova se ti va e fammi sapere.:)
..should wipe the bottom's top ring before screwing the top part bottom to the bottom's top part, to avoid coffee being trapped in the joint section...
When you make true Espresso with an expensive Espresso machine you get a light brown froth on top called crema. The process of whipping a little coffee with the sugar imitates this crema.
Liam Manning to make the espumada, or foam. He did not do a great job of explaining that. Perfect is the consistency of mayo to peanut butter. When the coffee sounds different or not perking it’s done. No more in bottom. Then it’s done. Pour in w paste to stir gently creating the espumada. That’s the nice sugary foam on top of the cup. I always take w milk. I cheat, I’m decadent so I use cream or half n half. Heat it in separate container w coffee to put in the cup first, then cover w coffee. Now you have a Cortadito. Essentially a latte. But better. Fortunately, a gringo from Minnesota had the answer... 😂
I don't think it works very well that way. This is why the moka pots are available in different sizes. A '6 cup' moka pot will make 1 American coffee mug of very strong coffee.
@@gabepenn7386 A demitasse is referring to the little coffee cups used to drink espresso from. The larger stainless steel pitcher he mixed the sugar in is called a "creamer", and you can get them with lids like the one in the video.
I don't have a cafetera, but I used the espresso maker on my Krups coffee maker - it makes regular coffee too and has a steamer for cappuccino. You were right about how to mix the sugar; but, after one more attempt I had enough for 2 servings and it was delicious.
I would suggest using boiling water so the coffee doesn't get bitter or burned taste. I prefer organic coffee, normally Mayorga or from Cajamarca! Costco has both
Are there many Cuban coffee shops in the states? I ask because it would do well , along with authentic food. People like anything authentic. Give me some flavor.
Agree, you could see that the Moka pot was spluttering & not flowing. The heat was far to high and he should never have packed down the coffee either. Also, he left the Moka pot on the heat for far to long which would have resulted in a terrible bitter taste. He pretty much did everything wrong!
Un caffè fatto con la MOKA bialetti (invenzione italiana) poi sbattere lo zucchero con le prime gocce di caffè (come faceva mia nonna a Roma)... come fa a chiamarsi caffè cubano? Qualcun può spiegarlo?
So you use an italian Moka and their Methods and call it cuban? We do it the exact same way here in italy but nobody would ever consider this "cuban style".
Good anything is in the details such as: pure water, heat the water before putting it into the Moka, never pack the coffee , mound it. Lower heat. Mix the sugar in the cup with a small amount of very hot water.
I've watched three clips on the coffee pot in a row. Cold , hot ,hot and now cold water in the bottom of the pot before heat. Thanks for the confusion.
@@marky1193 thanks Marco. I have a Moka pot. Do you use a special brand of coffee...in the u.k. I have found illy and lavazzzana...any recommendations? Thank you.
...don't forget that the spout should be pointing to the magnetic north, the heat should come from liquified gas lighted by a wooden match with a red head, (not brown), the coffee cup HAS to be Italian made and the water (cold but previously heated by an electric stove) must come from a melted iceberg, (Artic only) if not... is junk... :-)
Why would you ruin the coffee by adding all that sugar. If coffee is prepared correctly it has it's own sweetness. The only reason I can think you would add all that sugar is to mask the horrible bitter taste you get from rubbish coffee, ie, coffee bought off the shelf in supermarkets that is allready stale.
Perhaps try it for yourself and see? I agree normally coffee doesn't need sugar, but when I make Turkish (or Greek/Armenian) I use sugar because that's what the style of coffee calls for.
@@mariai9549 no fine grind, such as powder, more like medium, such as salt. I put a cold water a tad over the valve. I'have found a little el.stowe 9mm diameter exactly like the bottom side of my cheap 5 € moka machine, and voila' in 5 minutes I will have my big cup of caffelatte every morning.
correct, that's italian espresso not cuban...the real cuban coffee is not bitter, its called a colada, and this is how you make it... ua-cam.com/video/bjv3j2PfSlg/v-deo.html
zero, null, the first condition for having good coffee is good pressure, so you have to heat the water in the espresso machine without the coffee, once the water becomes boiling. Second condition, you add the coffee you come to grind and pack it to the maximum with a tampon and finally put on the fire, the coffee coming out will foam, it's good coffee...
The exact recipe depends on the coffee, grind size, and the moka pot. It's necessary to develop a 'recipe' for each coffee. Once you get it perfected, it's the best way to drink coffee.
Yes, CUBAN! Not to take away from the equipment's Italian roots, but what is represented here is a traditional and specifically Cuban preparation. How do you like it when an Italian person talks about his cultural hallmarks and the Greeks interject that you stole it from THEM? Rude, right?? Don't appreciate it? Let's all be cultivated here and appreciate that we all contribute a part in an ongoing evolving great conversation of cultural enrichment through legacy and exchange.
@@alexdashevsky2180 that's italian espresso not cuban...the real cuban coffee is not bitter, its called a colada, and this is how you make it... ua-cam.com/video/bjv3j2PfSlg/v-deo.html
por qué hablas en espanglish? si es un vidio en ingles hazlo en ingles, ¿qué es eso de decir cafetera en vez de coffee maker ? y luego también has dicho "chorrito"? ¿tacita? :D, bueno te diré cómo sacer esa espumita sin tener que poner tantísimo azucar... en un café arediendo casi hirviendo echa rápidamente azúcar al gusto (es una burrada de azucar si a alguien no le va mucho el azúcar) y el café automaticamente hará espuma y tendras esa espumita tan rica...
- First of all, Cafetera/Moka Pot doesn't make "true" espresso since it doesn't create enough pressure. - Using tap water for coffee is a big no-no. Filtered water is the way to go. - Bustelo is a cheap, lower-quality coffee. Why use such coffee instead of freshly roasted whole beans and grind it right before brewing? - Cafetera should be filled with hot water. The cold water takes additional time to heat up, thus causing the coffee ground to heat up unwantedly. - The moka pot should be put on medium heat. The video shows the coffee splattering out of the column. That's the sign of applying too much heat. - A good cup of coffee/espresso does not need so much sugar or at all. Coffee has its own sweetness if brewed right. However, adding a little bit should be fine. But more than two teaspoonful of sugar for a little cup of espresso is definitely not a good idea.
Onat Mansur You should've taken Fidel to run your country so your people can become miserable and he and his family can continue to get richer. Just look at what happened to Cuba and Venezuela!
I love Bustelo! So glad to see others enjoying it - especially in a machinetta! Great video!
Gavina is cuban coffee, bustelo is BS
I agree with um bi, the heat has to be low enough so it doesn't splatter out like a volcano out of the top tube as his did in this video, it should ooze out. Also it's better to boil the water first then pour into the moka pot then put the pot on the flame, this way the water comes up through the chamber without sitting there for 10 minutes (on low medium heat), it usually takes mine about 3 minutes to come out. Unfortunately I have an electric stove top, so I put my heat setting on 3 out of 9 with 9 being the highest, so it's probably a low medium heat, anything lower like a 2 will take about 20 minutes even after boiling the water. Coffee wise, I use a wide assortment so I don't get bored! I also grind my own at a medium fine grind, fine would be for espresso but that's too fine for a Moka, Moka grind is about like salt, whereas espresso is more on the powder side like the pre-ground Bustelo is, and Turkish coffee is finer than espresso more like powdered sugar.
It's not better to boil the water first. You want the moka to create the correct pressure. Don't use hot water in a moka this causing the water to rise to quick
Disagree on starting with pre boiled water. I've used cold this whole time with all my moca pots and never had them be under extract or over extract. If you're in a rush, then crank up the heat.
@@sO_RoNerY Yeah, I watched a lot of UA-cam videos, and read a lot of how to's on the internet and almost all of them say to pre boil the water. I've done it both ways, and quite frankly I don't taste anything different, at least from what my taste buds can tell; I do it so I'm not waiting for the coffee to start to make for 10 to 15 minutes!
Since I wrote that first post 3 years ago my Moka pot broke, the handle came off, so I got a new one just last month, I decided to try the Bialetti Brikka since it was on sale; I'm am very surprised by how good this unit makes coffee, it tastes very much like espresso I would get at an Italian restaurant or at a coffee bar. The other weird thing is with the original type of Moka pot I had I screwed up making it more times than not, but with the Brikka it comes out perfect with very little variation?! I really like that Brikka model.
@@frozerekmeyata4091 99% of the UA-cam videos about how to make moka pot coffee are wrong because the creators didn't grow up on cultures that use the moka pot daily. They overcomplicate it.
The very best How-To video is by Annalisa J, so just search for "Annalisa J moka pot." She's Italian.
Love this... gotta do it..good presentation
Really awesome tutorial, thank you!
I don't know if you read comments, but holy shit. You have a really pleasant voice. Easy on the ears, yet very strong.
Great video! Thank you.
Thanks for this video! Delicious! What did you call the paste? Or were you referring to the first couple drops of espresso? Chorito??
Yes...that is what we call it. (:
Two Rs, it’s chorrito, and literally means little stream. So, he uses the chorrito, or first few drops of coffee to make his paste.
John DiMuccio, Jr. it’s also referred to as Espuma or Espumita
As an Italian I also use cafe Bustelo. It's very good. I going to try mixing the sugar as you did with the first coffee that comes up. It looks very good. Thank you! PS I like your Cuban flag espresso cups!! So cute!!
I'm Italian, and I personally have coffee just like this one! The only difference is that I put the sugar directly into the coffee cup and prepare it into the cup!
Ciao Marco, il metodo è italiano al cento per cento infatti il signore ha sbagliato l'esecuzione visto che alla fine non c'era molta "crema".
Per una tazzina bastano due cucchiaini di zucchero, poi appena inizia ad uscire levalo dal fuoco e mettine un po' dentro il bicchiere con lo zucchero, ne devi mettere un po' alla volta e agitare lo zucchero con un colpo di mano in orizzontale finché non sarà quasi del tutto passato da bianco a nero ma rimanendo alla vista sempre integro e non sciolto, ti consiglio per le prime volte dopo aver fatto ciò di aggiungere un mezzo cucchiaino al composto, poi gira tutto molto velocemente e quando avrà una consistenza collosa, sempre con il cucchiaino levala e mettila nella tazzina.
Prendi il caffè che nel frattempo avrai rimesso sul fuoco e versalo nella tazzina normalmente, gira il caffè per fare sciogliere la "crema" e almeno alla vista sembrerà come quello al bar, infatti il senso di tutta sta roba è solo estetico anche perché per farlo bene almeno due cucchiaini di zucchero ci vogliono e de gustibus ma a me non piace molto hahahahhaha. Prova se ti va e fammi sapere.:)
correct, thats italian espresso...cuban coffee is called a COLADA, this is the real cuban coffee; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
What’s type of mokapot did u used ?. Is it for 3 cups ?
no two shots
I liked it
..should wipe the bottom's top ring before screwing the top part bottom to the bottom's top part, to avoid coffee being trapped in the joint section...
Asere, me levanté a colar café, y su ritual. Muchísimas gracias 👍🌴🇨🇺
colar es ; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
Great video!!
The music is from the Tropico game series. :)
What is this song?
So it's just moka pot coffee with sugar?. Does making the paste make it taste any different to just adding sugar to a finished cup of coffee?
no
Same taste, but the end product will have a nice creamy look without using any cream.
When you make true Espresso with an expensive Espresso machine you get a light brown froth on top called crema. The process of whipping a little coffee with the sugar imitates this crema.
Man, I miss working at MIA and goin over to taxi stand by the airport every morning to get a colada and tostada. YUM!
very good! cuban coffe IS a colada, espresso is italian, many don't know that.
Viva Cuba, gracias.
Why wouldnt you put the pot on the smallest burner?
cause hes an idiot...this is cuban coffee; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
Nothing .... nothing like the smell of good coffee?? ....... & coconut creme! Nice sharing!
Anybody a Link to the music?Cant find it^^
Why do you do this with the sugar??
Would an unprocessed sugar be better??
I like mine sweet with milk as Caffe latte.
Liam Manning to make the espumada, or foam. He did not do a great job of explaining that. Perfect is the consistency of mayo to peanut butter. When the coffee sounds different or not perking it’s done. No more in bottom. Then it’s done. Pour in w paste to stir gently creating the espumada. That’s the nice sugary foam on top of the cup. I always take w milk. I cheat, I’m decadent so I use cream or half n half. Heat it in separate container w coffee to put in the cup first, then cover w coffee. Now you have a Cortadito. Essentially a latte. But better. Fortunately, a gringo from Minnesota had the answer... 😂
I like the coffee without sugar
Is more better without sugar, sugar is not good mostly for men
Fantástico
Gracias por compartir......❤❤
I had an English babysitter show me this years ago. Never realised it was Cuban.
its not its italian...this is cuban; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
I have a Grosche 6 cup moka pot and a can of Bustelos. Good stuff. I only use turbinado cane sugar.
great! thats the authentic cuban sugar, this is the authentic way to make cuban coffee, that guy is clueless.. ua-cam.com/video/bjv3j2PfSlg/v-deo.html
?can you fill the coffee holder 1/2 way?
I don't think it works very well that way. This is why the moka pots are available in different sizes. A '6 cup' moka pot will make 1 American coffee mug of very strong coffee.
No.... Make the coffee and then pour the extra into a sealed container and freeze. Use later.
Gracias
Is there a name for that little sugar cup? I haven't seen one of those before.
demitasse
@@gabepenn7386 A demitasse is referring to the little coffee cups used to drink espresso from. The larger stainless steel pitcher he mixed the sugar in is called a "creamer", and you can get them with lids like the one in the video.
اشكرك لك على الفيديو الرائع من البداية حتي النهايه اتمنى لك يوم سعيد سنة جديدة سعيدة
Nice !!!
I don't have a cafetera, but I used the espresso maker on my Krups coffee maker - it makes regular coffee too and has a steamer for cappuccino. You were right about how to mix the sugar; but, after one more attempt I had enough for 2 servings and it was delicious.
Nice spanish, nice café!!!
Sweet !
I like to boil the water before hand, then put the coffee and top on so the coffee doesn't get burnt.
Exactly! I do the same... otherwise the coffee would burn while so many minutes exposed to the fire.
ua-cam.com/video/bjv3j2PfSlg/v-deo.html
Thank you
I would suggest using boiling water so the coffee doesn't get bitter or burned taste. I prefer organic coffee, normally Mayorga or from Cajamarca! Costco has both
How many gram of coffee and ml water?
Iwan Y The video tells you. No need to measure or weigh. Watch it again.
Nice
nice music
God I wish I had a stove like that
Are there many Cuban coffee shops in the states? I ask because it would do well , along with authentic food. People like anything authentic. Give me some flavor.
I had a Cuban expresso in acoffee shop in the Miami International Airport... it was awesome...
Vee Wain There are hundreds in South Florida, and anywhere else there are lots of Cubans.
there are thousands
這種摩卡壺是几人份的？
看來是三人份的。
Lol
This is cafe Napolitano, Italian🇮🇹
correcto!! this is cuban coffee; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
its amazing ,i have got one
Yummy nummy Nomolishis Drooling goodness
the moka must be put on the smallest fire, at minimum heat. Trust me, I'm italian.
Yes!
And cooking time from 4 to 8 minutes.
Agree, you could see that the Moka pot was spluttering & not flowing. The heat was far to high and he should never have packed down the coffee either. Also, he left the Moka pot on the heat for far to long which would have resulted in a terrible bitter taste. He pretty much did everything wrong!
Trust me, who cares? I'm Chinese, tea is mucho betta!
@@joetke OMEGALUL
ياحلاوووووووووووه
Un caffè fatto con la MOKA bialetti (invenzione italiana) poi sbattere lo zucchero con le prime gocce di caffè (come faceva mia nonna a Roma)... come fa a chiamarsi caffè cubano? Qualcun può spiegarlo?
ua-cam.com/video/bjv3j2PfSlg/v-deo.html
GeographyNow!!
So you use an italian Moka and their Methods and call it cuban? We do it the exact same way here in italy but nobody would ever consider this "cuban style".
they don't have their own culture they just borrow from others but it's cool
I live for 6 month in Miami, all the cuban restaurants and coffee shops make it that way, its delicious. Called coffee colada..
Michael Moeller like every italian household in italy. Not the italian-american.
Michael Moeller we call it "la cremetta" or "caffe con la cremina".
Yeah I guess so, I live in Australia now and live the bialetti perculator, think I have 4. :-)
use hot water when starting, I prefer the stainless steel coffee makers over aluminum
Good point. Mine is a stainless steel Bialetti. Aluminum is toxic to the brain.
Do you compact the grinds in the basket or leave it fluffy? it seems 50/50 (compress/don't compress) at the moment with the videos I've seen.
@@sergeant5848 i dont compress, still get a good strong cup
@@auggied6760 yes i use stainless bialetti too, best engineered units
@@williamwendling944 Thanks. Another up-vote for "leave it fluffy" :-)
don't get the difference between adding the sugar after.... maybe it is the heat.
it make a caramel color top or crema
Tropico 5 music 10/10
It is like the Turkish coffee and probably Armenian style. Concerning the handle it has the ability to be moved up from the heat try it
combien le prix
Le prix de quoi?
It’s free for you
To make an espresso you buy an Italian moka pot, probably a Bialetti. All the rest is just details.
Dude, this thing is not supposed to spurt like crazy, the best coffee is maked by not spurting with the moka, agree?
He called it Cuban espresso he's not living in Italy, damn, he not Italian.
Good anything is in the details such as: pure water, heat the water before putting it into the Moka, never pack the coffee , mound it. Lower heat. Mix the sugar in the cup with a small amount of very hot water.
لا اله الا الله
I've watched three clips on the coffee pot in a row. Cold , hot ,hot and now cold water in the bottom of the pot before heat. Thanks for the confusion.
I'm Italian and I put cold water
@@marky1193 thanks Marco. I have a Moka pot. Do you use a special brand of coffee...in the u.k. I have found illy and lavazzzana...any recommendations? Thank you.
...don't forget that the spout should be pointing to the magnetic north, the heat should come from liquified gas lighted by a wooden match with a red head, (not brown), the coffee cup HAS to be Italian made and the water (cold but previously heated by an electric stove) must come from a melted iceberg, (Artic only) if not... is junk... :-)
Infusion.
@@Yosemite-George-61 And say your Hail Mary's.
☕👍👍
Why would you ruin the coffee by adding all that sugar. If coffee is prepared correctly it has it's own sweetness. The only reason I can think you would add all that sugar is to mask the horrible bitter taste you get from rubbish coffee, ie, coffee bought off the shelf in supermarkets that is allready stale.
Perhaps try it for yourself and see? I agree normally coffee doesn't need sugar, but when I make Turkish (or Greek/Armenian) I use sugar because that's what the style of coffee calls for.
IMO, moka pot coffee tastes better with sugar and milk since the fine grind and heat make the coffee very strong and bitter.
@@mariai9549 no fine grind, such as powder, more like medium, such as salt. I put a cold water a tad over the valve. I'have found a little el.stowe 9mm diameter exactly like the bottom side of my cheap 5 € moka machine, and voila' in 5 minutes I will have my big cup of caffelatte every morning.
correct, that's italian espresso not cuban...the real cuban coffee is not bitter, its called a colada, and this is how you make it... ua-cam.com/video/bjv3j2PfSlg/v-deo.html
🇮🇹 Caffe espresso italiano Napoli tradizione con cremina no Cuba Italia
Maria iris Arcidacono just shut up and enjoy your coffee you sound salty
correcto! yo soy cubano
Yes, Romans taught Spaniards to drink coffee or maybe were the Arabs, but who cares? Enjoy your Cuban coffee and don't fight it.
ua-cam.com/video/bjv3j2PfSlg/v-deo.html
its not espresso, its mukka what do you cook!
en.wikipedia.org/wiki/Moka_pot
espresso need a extra valve on top
Que guarrada.
Paturo naman gumawa ng creamy late
Basically it's a Moka coffee with a whack of sugar.
auxilio se esta quemando el cafeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡
Se quemo el café 😂
zero, null, the first condition for having good coffee is good pressure, so you have to heat the water in the espresso machine without the coffee, once the water becomes boiling. Second condition, you add the coffee you come to grind and pack it to the maximum with a tampon and finally put on the fire, the coffee coming out will foam, it's good coffee...
nope
The exact recipe depends on the coffee, grind size, and the moka pot. It's necessary to develop a 'recipe' for each coffee. Once you get it perfected, it's the best way to drink coffee.
Dav Dressy.. NEVER pack the coffee. That is utter BS.
An italian invented that, not cuban
Javier Rodriguez he said at the beginning that it was an Italian coffee maker and was the preferred method to brew.
Yeah numb nuts he said an Italian made it
this is cuban coffee, not that; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
.
todo bien... pero... azúcar!
Un buche
ياو عليكم لڨالمة ااااااااا
This is very similar to how they make capuccino in India....they use instant coffee, sugar, and hot water and make a paste....then add milk
italian espresso no cuban...
Yes, CUBAN! Not to take away from the equipment's Italian roots, but what is represented here is a traditional and specifically Cuban preparation. How do you like it when an Italian person talks about his cultural hallmarks and the Greeks interject that you stole it from THEM? Rude, right?? Don't appreciate it? Let's all be cultivated here and appreciate that we all contribute a part in an ongoing evolving great conversation of cultural enrichment through legacy and exchange.
right! this is cuban; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
italian coffe, no cuban
correct, this is cuban coffee; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
This is Italian Expresso not a Cuban.
Thi is caffè...with moka..Expresso(espresso)is this ua-cam.com/video/5_X75hicjFo/v-deo.html
exactly, this is cuban its called COLADA'; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
@@gabepenn7386 Maybe in Cuba called Colado. It it’s Italian Expresso
@@alexdashevsky2180 that's italian espresso not cuban...the real cuban coffee is not bitter, its called a colada, and this is how you make it... ua-cam.com/video/bjv3j2PfSlg/v-deo.html
@@alexdashevsky2180 coladA but its not made like that... you make it like this... ua-cam.com/video/bjv3j2PfSlg/v-deo.html
где крема???? вот как должно быть ua-cam.com/video/odADtyTXQg0/v-deo.html
Cuban?😂😂😂😂😂😂😂man maybe you don't know but that way of making coffee I think is Italian.🇮🇹
D please go back and listen to what he said. He said right off the bat that it is Italian; the Cubans just prefer using
exactly, this is the cuban coffee, we call it COLADA; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
por qué hablas en espanglish? si es un vidio en ingles hazlo en ingles, ¿qué es eso de decir cafetera en vez de coffee maker ? y luego también has dicho "chorrito"? ¿tacita? :D, bueno te diré cómo sacer esa espumita sin tener que poner tantísimo azucar... en un café arediendo casi hirviendo echa rápidamente azúcar al gusto (es una burrada de azucar si a alguien no le va mucho el azúcar) y el café automaticamente hará espuma y tendras esa espumita tan rica...
por que es un idiota de miaimi que nunca vivio en cuba..esto es cafe cubano; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
so much sugar 🤭🤭
- First of all, Cafetera/Moka Pot doesn't make "true" espresso since it doesn't create enough pressure.
- Using tap water for coffee is a big no-no. Filtered water is the way to go.
- Bustelo is a cheap, lower-quality coffee. Why use such coffee instead of freshly roasted whole beans and grind it right before brewing?
- Cafetera should be filled with hot water. The cold water takes additional time to heat up, thus causing the coffee ground to heat up unwantedly.
- The moka pot should be put on medium heat. The video shows the coffee splattering out of the column. That's the sign of applying too much heat.
- A good cup of coffee/espresso does not need so much sugar or at all. Coffee has its own sweetness if brewed right. However, adding a little bit should be fine. But more than two teaspoonful of sugar for a little cup of espresso is definitely not a good idea.
Am, it's a Cuban / latino thing to put WAAAY TOO MUCH SUGAR on already sweet deserts/drinks.
Not Cuban it's Italian!
This is Cuban style, using Italian moka pot. The Cubans whip a little coffee with sugar instead of drinking straight coffee.
corewct! this s cuban coffee, called COLADA; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
@@hxhdfjifzirstc894 So do Italians.
no sugar in real coffee... just saying..
maybe you call it cuban espresso because you put it in a cup with the cuba flag hahahaha.
are you serious??
en.m.wikipedia.org/wiki/Cuban_espresso
he's full of it...this is the real cuban coffee, called COLADA'; ua-cam.com/video/bjv3j2PfSlg/v-deo.html
really nice video! Viva Fidel!
What does Fidel have to do with this?
Lmfao 😂
Onat Mansur You should've taken Fidel to run your country so your people can become miserable and he and his family can continue to get richer. Just look at what happened to Cuba and Venezuela!
what miami BS!!!
cuban coffee is not espresso