I’m Cuban I make coffee the same way with the same bialetti coffee maker. One tip So your arm doesn’t hurt anymore, try spinning the spoon to make the espumita clock wise. Also if you live in Miami try a brand called tu cafe. It is sold retail but if you buy a box of twelve which is 50.00 it’s worth it the best Cuban coffee in Miami. That was a secret.
A lot of people are commenting on the amount of sugar in the coffee, I'm just going to put some things into perspective for you. Let's use Starbucks as a baseline. One serving of their caramel syrup has 22g of sugar in it. She estimated 4 teaspoons but they were rather large so let's round up to 6 tsps. 6 tsps = 28.3g of sugar. Just from looking, I could probably get around 4 servings with the amount of espresso she made. That makes each Cuban coffee have a little over 7g of sugar in it. One caramel latte from SB has more than 4x the amount of sugar. Not to mention the additional sugar some may add and the milk. This is why there is an obesity problem in the U.S. We are so disconnected from the stuff we consume. If we had to watch someone make a bottle of mountain dew before we drank it, we'd shit ourselves at the amount of sugar in each bottle. Not at all trying to be up on a soapbox or anything. I understand it's unrealistic to ask everyone to research ever little thing that goes into our body, but we only have one of them, that's why it is important to take care of it, but know some things are fine in moderation. 7g of sugar per coffee is a lot better than I drink quite often.
THANK YOU!! I truly could not have said it any better myself. It also depends on your diet, personally I do not drink soda and I rarely eat sugar so to me this is a treat and I have zero health issues, even if I were to drink this everyday (which I don’t) it wouldn’t be a big deal. 🤦🏻♀️ With that said, my family does drink this everyday, multiple times a day and they are all healthy as well.
James Joseph I follow the amount of sugar in everything I consume. I don’t like sugary things and don’t drink any of the items you used for comparison. Nor do I drink soda or eat desserts. I know how much sugar is in milk and soy or almond milk. Having said that, this recipe has too much sugar for me.
*"She estimated 4 teaspoons but they were rather large so let's round up to 6 tsps."* Except those weren't teaspoons measures. That was a regular eating spoon, which is closer to a tablespoon.
The little screw is a pressure release valve, a safety feature. Excellent video. If you start the brew process by putting hot water in the base, you end up with a better result. The grounds are heated as much. You want to avoid “cooking” the fresh coffee. I love my Moka Pot.
Totally agree as I do the same with my Moka Pot. I boil my jug until the water is very hot but not boiled. I then fill the water chamber in the Moka Pot up to the pressure relief valve then insert the the coffee basket with freshly ground coffee beans. I always use freshly ground coffee beans. Do so if you can. I always fill the coffee basket to the top but never tamper the freshly ground coffee beans down. The water needs to pass through the coffee freely to extract as much of the flavor as possible. Using a tea towel, I screw the top chamber onto the bottom chamber and place over my gas stove. Another big tip I learned many years ago - this tip stops you from getting the 'dirty taste' aka watered down coffee with no flavour. As the coffee starts to pour into the top chamber, it will start off slowly. Once the coffee starts to pour quickly, immediately remove the Moka Pot from the stove and let it continue to pour under it's own pressure without heat. What this does is it collects all the best parts of the coffee and leaves a lot of the ashtray water back in the water chamber with any coffee grounds that may have made it into the water chamber. Love to all coffee lovers around the world from Perth, Australia. There are many ways to make a up of coffee and I enjoy learning new ways to make them.
Stove-top espresso maker! I love my Bialetti Moka pot and I always tell my boyfriend that it's the best gift he's ever given me since I use it so often. I'm excited to try your prep method!
Here's some tips i learnt from someone who loves coffee more than me. 1. This is a Italian Moka. 2. You should always use hot water to reduce heating time and to prevent overheating the coffee grounds. (use tea towel or oven gloves to prevents burns). 3. Do not pack the coffee grounds into the basket to hard or hard at all because the Moka pot only generates 1 bar of steam pressure and compressing can cause the pot to not use all of the water in the reservoir. (however you do want to fill the basket as much as possible with grounds) 4. when its almost done brewing and its starts to fizz and foam you should immediately rinse the bottom half of the Moka pot under cold water to stop it brewing, You don't want that last bit it makes it taste sour and it also drags coffee grounds up and no one wants that in there mouth.
When does it usually start fizzing for you when you take it off the heat ? Is that when the coffee has poured halfway into the top part or at what specific point? Mine always has a slight brunt flavor and I’m not sure why, I can’t tell if I’m not taking it off the heat soon. I usually just take it off and put it back on back and forth a couple times because if I take it off the coffee will completely stop pouring in.
@@liqbal3134 for me, I take it off once the coffee being poured out starts sputtering and loses it's color. Can't really explain it in great detail, but I learned my brew method from james hoffman ua-cam.com/video/rpyBYuu-wJI/v-deo.html
@@liqbal3134 You should not remove the pot once you've started the brew it should be left to finish on full heat until the coffee coming out the top is starting to foam and bubble (i like to watch the coffee coming out so i tend to leave the lid up to see, but be careful as it can spit) then quickly and carefully rinse the bottom half of the pot under cold water to stop the brewing process (be sure not to get water in or on the top half). You will have some water left in the bottom (the boiler tank) that's normal, and using boiling water to fill the boiler helps because the pot has less time on the hob and less time for the ground coffee beans to burn waiting for the water to heat up. also if you are still not getting the flavour you desirer perhaps try a light roast coffee i prefer a light roast myself, A lot of people say that its not meant for a light roast but if you try it and its tasty then go for it. (i use a Ceramic Glass induction Cook-top style cooker not sure how different types like gas or others may affect the process) hope this helps :)
Thanks for the video. Will definitely try this. I recommend pouring hot water into the coffee maker in the beginning. The more the duration for which the ground coffee stays in contact with the water during the brewing process, it is more likely to bring in more contaminants in your coffee due to molecular changes.
Well done....the first few drops are the best to mix the whipped sugar crema....I add about 1/2 cup to the whipped sugar, stir very slowly to incorporate and then pour it back into the espresso maker, stir gently, pour and serve! Superb! Viva Cuba!
Glad I saw this video that shows how to blend the sugar. Although I never use sugar in my coffee anymore. Unless in NY, buying cafe con Leche outside. I'll definitely do this just with healthier sugar - date sugar, monkfruit, sweetener, coconut sugar, maple syrup etc.
Brewed like a true Cubano 👏👏👏 this is exactly how I do mine I use bustelo but I might try switching to pilon for a bit just for that creaminess. Did not know that shaking your hand while pouring helps with the froth. Thanks for this video!
Whats interesting to me is that Latino culture (among others) is keeping the moka pot alive - I used to work for a VERY French luggage manufacturer and my French coworkers loved their coffee. I brought in a hot plate and a cafetera and started whipping up some cafe, my French coworkers would look at me very surprised and say “you’re making coffee like that?! My grandmother used to do it that way. Now we just use the machines.” It was like I was using a relic, but their cafe never came out better than mine 😉
Thank You for showing how to use the stovetop maker. I am KNOWN for making THE BESt CAFECITO and usually have a line but I always have used an espresso maker. I will be using this little kettle soon. Thanks
One of the best coffee you will ever taste is, Viennese coffee with Essence of Fig. You will love it, I've told many coffee drinkers to try it. Everyone of them never go back to their old coffee now.
Thank you! I was so confused on how to use it. There was no instructions. Even if there were, I still didn’t understand. I needed a visual. I’m going to save so much money with this.
@@hxhdfjifzirstc894 it doesn’t supply sufficient pressure to be considered espresso, it requires at least 6 bar to my understanding or 6 times atmospheric pressure at sea level, so it’s not espresso just strong coffee I mean you can read into it or explain your moka pot mod that makes it have that pressure but other than that it is not espresso
I recently bought a greca myself and I love it! I'm puerto rican so this is a pretty common way to make the coffee for us too but that sugar trick is golden. I'll definitely be trying this one :)
The reason your pot doesnt pour out smoothly is because you tamped the funnel down. I had the problem too because I also wanted as much coffee as possible. Good video 😁
You should consider a career in cinematography! All of the videos are aesthetically pleasing! (I'm sure you've heard this a million times before.). You definitely have the eye for details and simplicity.
Great video. Tried your recipe worked perfectly I have been making coffee with the same moka pot for almost twenty years. I used a " Small "Coil Whisk" for beating the Sugar. Possibility Easier and Quicker
I know this is an old post but I need some info. My wife bought me a moka pot and I tried it out last night. I have a supply of Café Cubano whole bean organic I bought at Costco a few months ago when it was on sale. I heated some water, ground the beans (number 8 on my Kitchen Aid burr grinder, 1-8) assembled the whole thing and put on electric stovetop-the kind with the exposed coils. It took a while for anything to flow out, but when it did, it was watery thin and after that it started to splash instead of ooz. It was strong but very bitter. Does this technique usually brew bitter? The moka pot looked just like one made in Italy but no national source was printed on it. Were the beans too old, or the pot not good or was I the problem? I do recall using the base of a glass to even out the surface of the beans on top. I may have pressed, but very lightly to get an even density without channels.
As an Italian person there is nothing better than a cup of espresso in the morning. Especially with that delicious froth on top!! Sadly I cannot because of the sugar.. But Gemary your videos are always on point.. Thanks!
Great video, just an FYI to anyone doing this packing it with a spoon is fine. But don’t tamp it like you would a proper espresso machine, because aluminum shrapnel is not great for a morning routine.
That’s soo cool!! For the life of me, I can’t get the espuma to turn out right. I could be putting too much coffee in at once because it’s just a runny mess that doesn’t froth up. Tastes sweet, but doesn’t look right.
So much fun to watch, and I discovered that I did know how to make Cuban coffee, as a teen in Italy, I just did not know it was called a Cuban :) xox Thank you!
Shouldn't the water stay under the valve? In case pressure can't be released the normal way, the valve opens up to make sure your maker doesn't explode. If the valve is underwater, it will spray a cloud of hot water instead of "just" hot steam. I think :)
Great video. Love cafe ala Cubana. However, I suggest you try using boiled water to begin with. It will cut the time for the espresso extraction and will minimize the volatile oils damaged when you heat the beans too long.
How do you keep it hot throughout the day or do you reheat it ? :) great video went on holiday to cuba last year and miss it so much - the coffee was amazing !
Fascinating - that coffee/sugar blend looked delicious, I bet I could eat a bowlful of that. Have you ever experimented with brewing your coffee sweeter? Maybe not of interest, but there is just so much that can change the flavor of coffee just in the brew (without making it weaker!) Up here at 7500ft water boils @198F. I like to use 30g med-to-fine fresh coffee, filling the filter but not compacting it, and cold water in the base up to the valve. 8-10 mins on med-low, I get the gurgle and rinse the base in cold water, stir & pour. Usually tastes great black, but depends on the coffee type, roast & freshness as well. Some naturals & Africans have verrrry fruity notes, makes for an awesome chocolate bar w/ berries kinda cup. Anyway, love the Mokapot, will give this recipe a try sometime!
I love my stove top makers! Incidentally the whole measuring cup of coffee... that’s my cup of coffee... I drink the whole thing... although I make sort of an Irish expresso
I've been wondering how to get the froth! I have a french press, which I love but sometimes a few coffee grounds get in to the drink. This seems like a lovely regimen to adopt. Maybe I'll try a percolator soon!
Soon as I heard the music I knew I was going to like this video. GRACIAS! I don't have a stovetop Espresso maker. I have a French Press and a standard Drip coffee maker. Do you think I can make Cuban coffee with either of those? If you have a video about your Espresso maker please let me know. I would welcome seeing that so I can learn about it. Keep up the great work ☕
This might sound like a super dumb question - but what is the difference between whipping the sugar in a little bit of coffee, then adding it to the rest of the coffee, and just adding a few teaspoons of sugar to the finished coffee? All that hard work you did whipping the sugar just gets dissolved into the rest of the coffee anyway, doesn't it?
I love your videos. So beautifully done and edited. Thanks for sharing these great tips for making coffee. Mixing a little of the coffee with the sugar first is something I definitely will have to try.
Will never understand why people call this thing an espressomaker because it is not. It is a "moka pot" and that is what stands on the side of the pot. You can never make espresso without creating a certain pressure (9 bar) which such some little mechanical pot is never able to create. No crema = No espresso.
That "screw type of thing" is called a "valve". It helps the pressure to escape in case you ground your beans too fine to enable the pressure escape through the funnel. So, basically, without the valve that moka pot (it's a moka, not an espresso) would become a cluster bomb.
Thanks for the video, don't worry about these sugar haters ;) I just wanted to ask is it possible to make less cups in this maker, I just bought it and there is a time when I drink coffee alone, what amount of coffee should I put for just one cup of espresso. Does the less amount of water affects this coffee maker?
Watching this right after finishing my morning cubano. Lol. I can’t use sugar because, team T2D. (Type 2 Diabetes). Instead, I use erythritol, (brand name Swerve) which, to me, is the best sugar sub out there. Reacts and tastes more like sugar than anything else, bar none, and is a natural sugar alcohol, not a chemical. No spikes.
This seems like a great way to start your day, honestly. A cup of sweet moka espresso. But honestly whipping the sugar is a bit tedious, if only there's a way to mix it easier.
I’m Cuban I make coffee the same way with the same bialetti coffee maker. One tip
So your arm doesn’t hurt anymore, try spinning the spoon to make the espumita clock wise. Also if you live in Miami try a brand called tu cafe. It is sold retail but if you buy a box of twelve which is 50.00 it’s worth it the best Cuban coffee in Miami. That was a secret.
A lot of people are commenting on the amount of sugar in the coffee, I'm just going to put some things into perspective for you. Let's use Starbucks as a baseline. One serving of their caramel syrup has 22g of sugar in it. She estimated 4 teaspoons but they were rather large so let's round up to 6 tsps. 6 tsps = 28.3g of sugar. Just from looking, I could probably get around 4 servings with the amount of espresso she made. That makes each Cuban coffee have a little over 7g of sugar in it. One caramel latte from SB has more than 4x the amount of sugar. Not to mention the additional sugar some may add and the milk. This is why there is an obesity problem in the U.S. We are so disconnected from the stuff we consume. If we had to watch someone make a bottle of mountain dew before we drank it, we'd shit ourselves at the amount of sugar in each bottle. Not at all trying to be up on a soapbox or anything. I understand it's unrealistic to ask everyone to research ever little thing that goes into our body, but we only have one of them, that's why it is important to take care of it, but know some things are fine in moderation. 7g of sugar per coffee is a lot better than I drink quite often.
THANK YOU!! I truly could not have said it any better myself. It also depends on your diet, personally I do not drink soda and I rarely eat sugar so to me this is a treat and I have zero health issues, even if I were to drink this everyday (which I don’t) it wouldn’t be a big deal. 🤦🏻♀️ With that said, my family does drink this everyday, multiple times a day and they are all healthy as well.
I am waiting to see the maker
James Joseph I follow the amount of sugar in everything I consume. I don’t like sugary things and don’t drink any of the items you used for comparison. Nor do I drink soda or eat desserts. I know how much sugar is in milk and soy or almond milk. Having said that, this recipe has too much sugar for me.
*"She estimated 4 teaspoons but they were rather large so let's round up to 6 tsps."*
Except those weren't teaspoons measures. That was a regular eating spoon, which is closer to a tablespoon.
Taste it without sugar and tell me if it's too much...
The little screw is a pressure release valve, a safety feature. Excellent video. If you start the brew process by putting hot water in the base, you end up with a better result. The grounds are heated as much. You want to avoid “cooking” the fresh coffee. I love my Moka Pot.
Totally agree as I do the same with my Moka Pot.
I boil my jug until the water is very hot but not boiled.
I then fill the water chamber in the Moka Pot up to the pressure relief valve then insert the the coffee basket with freshly ground coffee beans.
I always use freshly ground coffee beans. Do so if you can.
I always fill the coffee basket to the top but never tamper the freshly ground coffee beans down. The water needs to pass through the coffee freely to extract as much of the flavor as possible.
Using a tea towel, I screw the top chamber onto the bottom chamber and place over my gas stove.
Another big tip I learned many years ago - this tip stops you from getting the 'dirty taste' aka watered down coffee with no flavour.
As the coffee starts to pour into the top chamber, it will start off slowly. Once the coffee starts to pour quickly, immediately remove the Moka Pot from the stove and let it continue to pour under it's own pressure without heat.
What this does is it collects all the best parts of the coffee and leaves a lot of the ashtray water back in the water chamber with any coffee grounds that may have made it into the water chamber.
Love to all coffee lovers around the world from Perth, Australia.
There are many ways to make a up of coffee and I enjoy learning new ways to make them.
@@WhereRweNow Great response and good tips. Enjoy your coffee!
Uncle Chop Chop best technique right there.
Pack the coffee down more, use the wrong grind, and you have a kitchen pipe bomb.
ardvarq
What do u mean? My mokka pot was leaking today is that what you’re referring to? Which grind is best?
Y’all who think that’s a lot of sugar have never been to Starbucks lmao
I dont put any sugar in my coffee, this IS a lot of sugar to some
Those who go to Starbucks never had a good coffee 🤷♂️
I hate Starbucks, the company supports genocide.
I've never seen a Starbucks.
@@muadddib to me it's diabetic central
Stove-top espresso maker! I love my Bialetti Moka pot and I always tell my boyfriend that it's the best gift he's ever given me since I use it so often. I'm excited to try your prep method!
+Rachel Escanlar Yessss I love mine too ☺️❤️
Here's some tips i learnt from someone who loves coffee more than me.
1. This is a Italian Moka.
2. You should always use hot water to reduce heating time and to prevent overheating the coffee grounds. (use tea towel or oven gloves to prevents burns).
3. Do not pack the coffee grounds into the basket to hard or hard at all because the Moka pot only
generates 1 bar of steam pressure and compressing can cause the pot to not use all of the water in the reservoir.
(however you do want to fill the basket as much as possible with grounds)
4. when its almost done brewing and its starts to fizz and foam you should immediately
rinse the bottom half of the Moka pot under cold water to stop it brewing,
You don't want that last bit it makes it taste sour and it also drags coffee grounds up and no one wants that in there mouth.
When does it usually start fizzing for you when you take it off the heat ? Is that when the coffee has poured halfway into the top part or at what specific point? Mine always has a slight brunt flavor and I’m not sure why, I can’t tell if I’m not taking it off the heat soon. I usually just take it off and put it back on back and forth a couple times because if I take it off the coffee will completely stop pouring in.
@@liqbal3134 for me, I take it off once the coffee being poured out starts sputtering and loses it's color. Can't really explain it in great detail, but I learned my brew method from james hoffman
ua-cam.com/video/rpyBYuu-wJI/v-deo.html
@@liqbal3134 You should not remove the pot once you've started the brew it should be left to finish on full heat until the coffee coming out the top is starting to foam and bubble (i like to watch the coffee coming out so i tend to leave the lid up to see, but be careful as it can spit) then quickly and carefully rinse the bottom half of the pot under cold water to stop the brewing process (be sure not to get water in or on the top half). You will have some water left in the bottom (the boiler tank) that's normal, and using boiling water to fill the boiler helps because the pot has less time on the hob and less time for the ground coffee beans to burn waiting for the water to heat up. also if you are still not getting the flavour you desirer perhaps try a light roast coffee i prefer a light roast myself, A lot of people say that its not meant for a light roast but if you try it and its tasty then go for it. (i use a Ceramic Glass induction Cook-top style cooker not sure how different types like gas or others may affect the process) hope this helps :)
@@rafaelreyes5240 yes that dude really knows his coffee and would also recommend watching his content.
also if you can afford, get a mill and grind your coffee instead of packing preground in a huge bowl, it loses a lot of aroma.
Thanks for the video. Will definitely try this. I recommend pouring hot water into the coffee maker in the beginning. The more the duration for which the ground coffee stays in contact with the water during the brewing process, it is more likely to bring in more contaminants in your coffee due to molecular changes.
Well done....the first few drops are the best to mix the whipped sugar crema....I add about 1/2 cup to the whipped sugar, stir very slowly to incorporate and then pour it back into the espresso maker, stir gently, pour and serve! Superb! Viva Cuba!
Glad I saw this video that shows how to blend the sugar. Although I never use sugar in my coffee anymore. Unless in NY, buying cafe con Leche outside. I'll definitely do this just with healthier sugar - date sugar, monkfruit, sweetener, coconut sugar, maple syrup etc.
I am Neapolitan and this is how we do the coffee every morning with the espresso machine...never knew that how they do in Cuba as well!!
Susie Caianiello hello
Yes, every Cuban has one of these in their home. They also always whip the sugar with a little coffee to create the "crema".
Me too!!!!
Susì, chella nunn'è 'na macchinetta espress, è 'na moka!
Yea, but it's just how us Cubans make our coffee
Perfectly demonstrated! We Cubans make it, this way! Yummy! Thanks for sharing this.
Brewed like a true Cubano 👏👏👏 this is exactly how I do mine I use bustelo but I might try switching to pilon for a bit just for that creaminess. Did not know that shaking your hand while pouring helps with the froth. Thanks for this video!
Whats interesting to me is that Latino culture (among others) is keeping the moka pot alive - I used to work for a VERY French luggage manufacturer and my French coworkers loved their coffee. I brought in a hot plate and a cafetera and started whipping up some cafe, my French coworkers would look at me very surprised and say “you’re making coffee like that?! My grandmother used to do it that way. Now we just use the machines.” It was like I was using a relic, but their cafe never came out better than mine 😉
Thank You for showing how to use the stovetop maker. I am KNOWN for making THE BESt CAFECITO and usually have a line but I always have used an espresso maker. I will be using this little kettle soon. Thanks
I use to hate coffee until I moved to Miami and tried cafecito 😍. Love love love Cuban coffee 💕
One of the best coffee you will ever taste is, Viennese coffee with Essence of Fig.
You will love it, I've told many coffee drinkers to try it.
Everyone of them never go back to their old coffee now.
Thank you! I was so confused on how to use it. There was no instructions. Even if there were, I still didn’t understand. I needed a visual. I’m going to save so much money with this.
No one commented this but a moka pot isn’t an espresso maker, it makes strong coffee but not espresso :/
well obviously, but it’s as close as you’re going to get without a real machine
Yeah it bothered me too but I’m assuming they just said espresso bc it was easier to refer to that way
Mine literally says on it "Espresso Maker"
You just don't know how to make espresso with a moka pot.
@@hxhdfjifzirstc894 it doesn’t supply sufficient pressure to be considered espresso, it requires at least 6 bar to my understanding or 6 times atmospheric pressure at sea level, so it’s not espresso just strong coffee I mean you can read into it or explain your moka pot mod that makes it have that pressure but other than that it is not espresso
I recently bought a greca myself and I love it! I'm puerto rican so this is a pretty common way to make the coffee for us too but that sugar trick is golden. I'll definitely be trying this one :)
Valerie Camilo Creating "la espumita" for coffee brewed the traditional way, is a very old Cuban technique that also makes the coffee taste better.
Hi! My sicilian grandfather used to make me do this all the time when i was at his house
The first time I had Cafe Cubano I fell in love with it and ive been wanting to learn how to make it now I know how thank you ^^
Can't you use a mixer instead of the spoon ? Just asking !
Love your video
The reason your pot doesnt pour out smoothly is because you tamped the funnel down. I had the problem too because I also wanted as much coffee as possible. Good video 😁
You should consider a career in cinematography! All of the videos are aesthetically pleasing! (I'm sure you've heard this a million times before.). You definitely have the eye for details and simplicity.
Awe thank you so much! so sweet ☺️❤️
I'm sure she has talent. But don't be confused. It's all about the café.
I made this receipt and it is absolutely delicious. New Cafe Cubano fan.
Great video. Tried your recipe worked perfectly I have been making coffee with the same moka pot for almost twenty years. I used a " Small "Coil Whisk" for beating the Sugar. Possibility Easier and Quicker
i loved it when you said "espumita" 😂👌🏼 me encantaría un video tuyo en español ☺️✨
+Andee RM lol thank you ☺️
Same xd
Este video es bien echo! Me encante El Cafe Cubano! 😋☕
ok this cinematography is so nice that it made me crave coffee so badly
+Lucy Marie Lol thanks love 💕💕
Word!
The sugar coffee mix is sooooo goood. & it makes it so foamy
I know this is an old post but I need some info. My wife bought me a moka pot and I tried it out last night. I have a supply of Café Cubano whole bean organic I bought at Costco a few months ago when it was on sale. I heated some water, ground the beans (number 8 on my Kitchen Aid burr grinder, 1-8) assembled the whole thing and put on electric stovetop-the kind with the exposed coils. It took a while for anything to flow out, but when it did, it was watery thin and after that it started to splash instead of ooz. It was strong but very bitter. Does this technique usually brew bitter? The moka pot looked just like one made in Italy but no national source was printed on it.
Were the beans too old, or the pot not good or was I the problem?
I do recall using the base of a glass to even out the surface of the beans on top. I may have pressed, but very lightly to get an even density without channels.
living for the entire video's aesthetic. SO GOOD
Thank you so much dear 💕
always start with hot water and never pack the coffee in a moka pot when your coffee is that fine, just use coarser coffee.
I also make my coffee in a greca like that every morning and I love La LLave coffee!
+Nayara Trinidad ☺️❤️
As an Italian person there is nothing better than a cup of espresso in the morning. Especially with that delicious froth on top!! Sadly I cannot because of the sugar.. But Gemary your videos are always on point.. Thanks!
I have never watched a coffee video on UA-cam until just now and I'll never watch another one again. Well done!
Oye, disculpa, pero ¿tradicionalmente en Cuba este café se hace con espresso o con jarra Moka?
Great video, just an FYI to anyone doing this packing it with a spoon is fine. But don’t tamp it like you would a proper espresso machine, because aluminum shrapnel is not great for a morning routine.
That’s soo cool!! For the life of me, I can’t get the espuma to turn out right. I could be putting too much coffee in at once because it’s just a runny mess that doesn’t froth up. Tastes sweet, but doesn’t look right.
So much fun to watch, and I discovered that I did know how to make Cuban coffee, as a teen in Italy, I just did not know it was called a Cuban :) xox Thank you!
I don't even drink coffee but this video was fascinating to watch.
+Hectic Sophie Awe thanks lovely ❤️❤️
The ritual of making cafe. Lol us Mexicans like cafe con pan dulce. Mmmm
+Patricia Ortega ☺️❤️
Filipinos do that too but with pan de sal its so good ❤
I am CUBAN. I don't care at all about the amount of sugar. I just know that I adore my Cuban coffee. Ohh gosh! I love it!!! 🥰😁
Her aesthetic is so consistent :)
+Tsiko Mudau Awe Thanks lovely ☺️❤️
Shouldn't the water stay under the valve? In case pressure can't be released the normal way, the valve opens up to make sure your maker doesn't explode. If the valve is underwater, it will spray a cloud of hot water instead of "just" hot steam. I think :)
Theres a line or marker beneath the valve. Thats where the water line should be at.
I think it will be steam in both cases
Great video. Love cafe ala Cubana. However, I suggest you try using boiled water to begin with. It will cut the time for the espresso extraction and will minimize the volatile oils damaged when you heat the beans too long.
How do you keep it hot throughout the day or do you reheat it ? :) great video went on holiday to cuba last year and miss it so much - the coffee was amazing !
Fascinating - that coffee/sugar blend looked delicious, I bet I could eat a bowlful of that. Have you ever experimented with brewing your coffee sweeter? Maybe not of interest, but there is just so much that can change the flavor of coffee just in the brew (without making it weaker!) Up here at 7500ft water boils @198F. I like to use 30g med-to-fine fresh coffee, filling the filter but not compacting it, and cold water in the base up to the valve. 8-10 mins on med-low, I get the gurgle and rinse the base in cold water, stir & pour. Usually tastes great black, but depends on the coffee type, roast & freshness as well. Some naturals & Africans have verrrry fruity notes, makes for an awesome chocolate bar w/ berries kinda cup. Anyway, love the Mokapot, will give this recipe a try sometime!
I love my stove top makers! Incidentally the whole measuring cup of coffee... that’s my cup of coffee... I drink the whole thing... although I make sort of an Irish expresso
Beautifully captured!
I've been wondering how to get the froth! I have a french press, which I love but sometimes a few coffee grounds get in to the drink. This seems like a lovely regimen to adopt. Maybe I'll try a percolator soon!
Yuck I hate those French press grounds
Soon as I heard the music I knew I was going to like this video. GRACIAS!
I don't have a stovetop Espresso maker. I have a French Press and a standard Drip coffee maker. Do you think I can make Cuban coffee with either of those?
If you have a video about your Espresso maker please let me know. I would welcome seeing that so I can learn about it.
Keep up the great work ☕
This is great!, I will try this and also I think I will try it with a little bit of cinnamon
Soo aesthetically pleasing!! Also congrats on 30k Gemary, you deserve thousands more! Keep up the amazing work love x
@Gemary, that cafe con leche looks super delicioso! And yes, we Cubans love la espumita!!
This might sound like a super dumb question - but what is the difference between whipping the sugar in a little bit of coffee, then adding it to the rest of the coffee, and just adding a few teaspoons of sugar to the finished coffee? All that hard work you did whipping the sugar just gets dissolved into the rest of the coffee anyway, doesn't it?
I live on coffee ! 💛 my morning doesn't start without coffee 😀
+Vanilin Sacred sameeeee 😊❤️
I have aaaaaalwaysss wanted to learn how to make Cuban coffee,, and thanks to you, now I totally know😊 thank u
Hi @gemary, can we use a machine whisk to make the light brown paste / foam? I bet it will save a lot of time!
This makes strong coffee with any ground coffee not just espresso beans right?
Where did u get your coffee and sugar storage containers?😍
Hi! Very good color management! Tell me what LUT you use for your videos?!)))
this looks delicious! ...i love the process of making coffee ☕️
We bought a stove top brewer it's easier to control pouring the espresso into the sugar as u are to pour the first part of the brew to mix.
I love your videos. So beautifully done and edited. Thanks for sharing these great tips for making coffee. Mixing a little of the coffee with the sugar first is something I definitely will have to try.
Awe thank you so much dear, really glad you like them!! ❤️❤️
I have the same bialetti. But I wonder how much coffee you get out of it.
Do you add water?
ur content is just so aesthetically pleasing, keep doing u, gurl!!
+Kayla Wu Awe thank you so much! ❤️❤️
What’s the texture of the coffee? Is it espresso ground or something else?
What setting should the stove be on medium or high heat?
Where did you get those espresso cups? They're really nice
Amazon has them.
I love Cuban coffee, also Colombian and Puertorrican too
Lovely. Thank you! The first time I had Cubano coffee I was in heaven and now I know how to make it.
what cup size of moka pot would you recommend to purchase for 1 person?
Will never understand why people call this thing an espressomaker because it is not. It is a "moka pot" and that is what stands on the side of the pot. You can never make espresso without creating a certain pressure (9 bar) which such some little mechanical pot is never able to create. No crema = No espresso.
A wonderful video! You explain it perfectly. Great voice.
That "screw type of thing" is called a "valve". It helps the pressure to escape in case you ground your beans too fine to enable the pressure escape through the funnel. So, basically, without the valve that moka pot (it's a moka, not an espresso) would become a cluster bomb.
your videos give me all the vibes, all of them
Aww thank you!! ☺️
This is beautiful! You make everything an art!
+show&tell Awe thank you! ☺️❤️
Can you please share details of the coffee powder that you used?
Where are those sugar and coffee jars from? They're so pretty!
I love the jars with the wood lids! Do you recall where you go them?
Thanks for the video, don't worry about these sugar haters ;) I just wanted to ask is it possible to make less cups in this maker, I just bought it and there is a time when I drink coffee alone, what amount of coffee should I put for just one cup of espresso. Does the less amount of water affects this coffee maker?
It’s a pressure relief valve
Hola, encontré una cafetería en CDMX donde vendían café cubano, lo preparan con espuma y azúcar mascabado … recordé tu tutorial.
Very good. I make my café Cubano very similar but use cane sugar.
Aesthetically pleasing 😍😍
+Dani Frimpong Thank you 😊❤️
Watching this right after finishing my morning cubano. Lol. I can’t use sugar because, team T2D. (Type 2 Diabetes). Instead, I use erythritol, (brand name Swerve) which, to me, is the best sugar sub out there. Reacts and tastes more like sugar than anything else, bar none, and is a natural sugar alcohol, not a chemical. No spikes.
Where did you buy your glass jars that hold your coffee and sugar? This is my favorite video on how to make coffee! You got a new sub!
really can't wait to go to Cuba 🇨🇺
+lauri 😊❤️
This is like a movie. Great video 💙
+Μαρία Π. Lol awe thank you! ❤️
Gemary I don't get how you don't have millions of subscribers! You have some of the most creative and aesthetically pleasing videos on UA-cam 🌼
+Μαρία Π. Awe thanks love, I really appreciate it!! ☺️💕
This seems like a great way to start your day, honestly. A cup of sweet moka espresso.
But honestly whipping the sugar is a bit tedious, if only there's a way to mix it easier.
The sugar whipping is part of the process. The end result is the reward.
I do think for the Bialetti moka express pot, you need a coarse ground
Interesting, is this method use because of the lack of milk, or why?!
Excellent, I live in Italy now and love my Moka Pot
Thank you mine is a pezzetti brand is it on the stove still ??
I'm so proud of you girly! Keep killin it xoxo
+skeenit Awe thank you so much babe ❤️
I am half cuban, I should know this already! 😊 I am in love with your kitchen.
+Vanessa Roth lol Thanks love ❤️❤️
Such a great little video.
I think you have to use the first bit of coffee that comes out. I feel like I tried it with coffee that filled the Moka pot up and it did not work.
Does your coffee maker leak?
I’ve never had Cuban coffee. I will try your recipe. Thank you