How To Make Perfect Cuban Coffee Using A Moka Pot
Traditional cuban coffee make using a moka pot
Servings: 6
Calories: 15kcal
Equipment
- 1 Moka Pot
- 1 Creamer Cup
Ingredients
- 2 tablespoon sugar
- 1 cup water
- 3-4 tablespoon cuban coffee
Instructions
- Unscrew the top part of the espresso maker with the handle from the bottom part of the espresso maker and remove the funnel that nests inside the base of the espresso maker.
- Fill base with water to the level of the safety valve. Replace the funnel into the base and fill it with ground coffee; do not press coffee down.
- Tighten the top to the base. Make sure the top is completely screwed on to the base before putting on the stovetop.
- Set your stove top to medium high to begin brewing
- Add your sugar to your creamer cup and carefully watch your moka pot as it brews.
- Once the moka pot begins brewing coffee, you'll remove the moka pot off the stove for a moment and add about 1 teaspoon of the dark coffee to the creamer cup.
- Place the moka pot back on the stove so it can continue brewing.
- While the coffee continues brewing, use a spoon to mix vigorously your coffee and sugar.
- Continue mixing until you've creamed the sugar and a light brown paste develops.
- By the time you've creamed your sugar, the coffee should be about finished brewing.
- Pour the espresso into the creamer cup and stir gently. You'll see the espumita develop.
- Carefully pour your prepared coffee to your espresso cups and enjoy
Notes
Once the coffee has been brewed, it can not be stored. The brewed coffee will develop a bitter aftertaste. What I like to do is put any left over coffee into ice molds and make coffee ice to enjoy in my iced coffee.
If you don't have access to Cuban coffee then opt for ground dark roast beans
Nutrition
Serving: 2ounces | Calories: 15kcal | Carbohydrates: 4g | Fat: 0.01g | Sodium: 2mg | Potassium: 0.1mg | Sugar: 4g | Calcium: 1mg | Iron: 0.002mg