The Coffee made with Moka Pot that looks like an Espresso!
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- Опубликовано: 29 июл 2024
- This crema is so satisfying! I loved to do this trick when I was a kid. You can achieve a coffee made with Moka Pot that looks like an espresso.
How to make Moka Pot: • The Ultimate MOKA POT ...
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Index
0:00 Intro - What's Cremina?
0:33 What do you need?
2:13 The Principle of Cremina
2:51 The Action!
5:10 The Result
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
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
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
And this is where I started my Moka pot journey. 😊
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
This was really traditional in my family too. Great video from a must-follow channel! 👏
Thanks Alessandro!!
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
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!
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
Thanks for sharing your cremina trick. I am trying first thing tomorrow morning 👍
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
My favourite RUclipsr 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 👀
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.
Woah, amazing! I'll try it!
Being a cuban myself, thats exactly how we do it at home. Have never stored cremina, I will try that. Thank you!
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! :)
So very nice - love cremina - thanks for this video
Thanks for you comment!
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.
Im loving the Cremina!
Smart way... thanks for sharing!
I loved your accent man, you just made my day! Thanks.
hahaha thanks! Hope you having a good time.
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
Lots of good tips here
Bravo Matteo !! So cool to see you giving your insights on RUclips 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!
Thank you! It's a pleasure to watch your videos.
Thanks so much for your kind words. I really appreciate your kind words.
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!
Love this so much❤
😊
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´s for the verry fine trick.
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.
Clever technique, thank you,
l will try it soon.
Thanks for your feedback
I'm really interested in this!!!
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
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'll test this out
Love it. I did it the second try. ☕😊
Amazing! Happy that you liked 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!✨
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.
Thanks, Matteo! Grazie!
🙏 Thank you so much for the support!
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 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
You are real caffe art 😘🙏🌷
Thank you for your kind words 🙂
Appreciate your videos Matteo
Thank you so much! 🙏
excellent tutorial... I thank you sir~
Thank you very much for the nice comment :)
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.
Thankyou!!
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 😂
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.
I have tried it a couple times but the first drops of coffe are so watery. Can you help me?
you are the best
Thanks mate
Thank you :)
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 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
Whenever he speaks, i get the 'its me, Mario!' vibe.
hahaha well, we are both Italian
wow great
Grazie.Great idea.
Happy you like it
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
Matteo - Salve da New York. When I whip the sugar and coffee I cannot get the emulsion to be as thick as yours is in the video. Am I adding too much coffee? Not enough sugar? Not whipping enough? Also, when I add the sugar to the coffee, it doesn't float like yours does. Any advice? Mille grazie.
Hi, getting the right ratio between coffee and sugar needs practice. That can happen if the coffee is not enough concentrated. If you see the coffee comes out light, try to grind the coffee finer, if you can't try, to use a paper filter to create more pressure and resistance and maybe you will get more concentrated coffee. important is to use the first drop of coffee coming out
Enjoy all your moka videos. Tq.
Thanks for your support. I like to make them.
yum!!!
can it be done without sugar?
Magic. Love and peace. Tim
Hm gotta try this
awesome
It looks delicious I love sugar in my coffee.
Wow Matteo I cannot wait until morning to try this Cremina! You used white sugar. Have you ever used sugar cane crystal instead?
5:38 thank you!
Where did you get those black espresso cups? They are beautiful. If you have a link, that would be great. Or a name. Thanks.
They are made from Club House and the line is called MANIKO. I don't have a link, I got it as present. They are great for espresso. They also make bigger ones for Cappuccino.
Do you have a link for all your gadgets? That moka stand is beautiful. 😮
I should make the list and put in the description box, you are not the first one to tell me about that. Thanks for the interest.
Hi Matteo, thanks for all your tips. Could you make Cremina with any kind of sugar or does it only work with white sugar?
Hi! Thanks for the comment. I have tried with white and brown sugar. Never tried with others.
I tried with brown sugar but it didn’t work. Does the sugar have to be very fine?
@@Ozbiliz yeah it need to be. I made it sometimes with soft brown sugar
it was a hell of whipping@
Mine just keeps coming out watery from the beginning and I’m following all your steps. I’m not sure what I’m doing wrong or if there is a special kind of coffee?
I usually brew my moka with medium roast coffee, sometimes a bit darker. Check the grind size, make sure is not too fine or too coarse.
love the video man!!! but i cant have sugar at all. anyone found another way of making crema? its some kind of a chemical reaction, there must be another way to make it happen.
Can you brew the same coffee in the can more than once or is it just one time use
Can, you can, but I don't advice to do that. you won't extract anything good. only bitter parts
well let's try that :D
Hi, Matteo. What is the name of this black espresso cup with white inside? Thank you for your answer, cheers.
The brand is called Club House and the model is Maniko
@@matteofromtheswamps Thank you 😊
I usually make a 65/70 ml moka in my Bialetti Moka Express 2-Cup, like a doppio sized espresso, and I always have too much moka left in the pot that I throw away. Is the IMS - E&B Lab - moka pot 1-Cup big enough to make a moka that is like 65/70 ml? Or is a 2-cup better for that? Also: What pot size (leaving out how many cups are needed/persons etc) is the sweet spot when purely looking at taste?
The 1 cup is not able to make the amount you desire. Also I think the 2 cups produce a better coffee than a 1 cup. What you can do is placing less water in the boiler. Sometimes that helps with extraction.
Unfortunately E&B does not have a 2-cup model. I ordered the 1-cup and the 3-cup, and an E&B competition filter for my good old Bialetti 2-cup, let's see what works best for me :)
@@hanstiland8437 The 2 cups filter on Bialetti works very well.
Would you say the old Bialetti 2-cup with E&B filter produces better moka than the E&B Lab 3-cup Moka Pot? Purely taste wise?
@@hanstiland8437 Well that depends on how you make the Moka. But the moka set up I use today is the Bialetti with E&B Lab filter
“No thank you Turkish, I’m sweet enough.” Actually though, this looks epic and I’m trying it tomorrow morning.
No this is not Turkish, It's Italian Moka Pot. We are all sweet enough :). This is a nice trick to make if you have family or friends that like the coffee with sugar.
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
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. :)
Can you put the cremina in the cup first and then add the coffee?
Yes you can and it works
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
I wonder if I can do this with orzo? My kids would love it!
I never thought of this. Now I want to try it! Let me know if you did it!
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
Matteo Lov you channel. May I ask where in the United States can I purchase the Mika pot you use. I believe it’s made by E&B labs.
Thanks so much for your kind words. To be honest I don't know. You can Dm E&B lab on IG and ask if there is a distributor in US. I currently try to find a Grosche Milano but it's so hard to find it in Italy
@@matteofromtheswamps I just checked Amazon and there’s many styles and prices
Take care my friend
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
maybe also could be done with liquid stevia ??? I am going to try.
looks like English lady likes big, Italian...coffee making talents
I couldn't get the nice crema top. Should I whip the cremina more?
important is to use the very first drop, otherwise it hard to get the cremina, also yes, try to whip it more. Important is also to get the right ratio of coffee and sugar. too liquid add more sugar, to thick add more coffee
@@matteofromtheswamps Thank you
Ive tried this twice so far, failed twice. lol.. It doesnt foam up, its like maybe i used too much coffee in that first little stir part, and the sugar didnt really mix well, but i was using a large granual sugar and it wouldnt fuse with the coffee very well. Im really good at finding ways to fail with a moka pot! LOL
Sorry to hear that. I use caster sugar for that, it melts easily, so try to change sugar. There is no fail in coffee, it's normal to make mistakes.
You can grind your sugar finer in a small mortar&pestle, or in one of those"whirlybird" electric coffee/spice grinders. Make enough for a few days at a time....
Thaank Youu 🤌
You are welcome!
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 will try that 1th thing wene I get my moka pot in mail think u
Cubano 😊
Man I tried this but with brown sugar and I think I added way too much espresso drops, didn’t get that creamy look. will keep trying
just use the very first drop and of course not too much otherwise you need to put more sugar.
I don't drink coffe with sugar, is there any sugarless method?
Not that I'm aware of. I mean, if you are looking to have a crema I suggest an espresso machine.