Crema 101 - Moka Pot Demo

Instructions:
1. The Italians pack the moka pot portafilter to overflowing with ground espresso. Creating a little mountain you will only pack once.
2. Place moka pot over medium flame and watch intently for first few drops of precious espresso to arise (these strongest drops of espresso concentrate are what is necessary to caramelize sugar, creating the CREMA).
3. Remove moka pot from flame and pour drops into a vessel (spouted, if possible) and pulverize with at least 4 teaspoons sugar for several minutes. *Don’t rush this caramelizing process: the white sugar will turn to sweet beige cream, almost resembling caramel frosting. The Italians call this the SCUMA (SKEW-muh) which later produces the crema.
4. Then return moka pot to flame and finish the brew and add to scuma. Crema will rise to the top!
5. Optional: for a real treat, add a lemon rind to the mix and rub on the rim of your mug.
NOTE: The Italian grandmothers would tell you If you don’t have crema you’re not doing it right! 😂 After dinner all the ladies goto the kitchen, stand around the stove, taking turns caramelizing the sugar and chatting. Once finished, pour espresso mixture into demitasse mugs the bring back to table. Serve with biscotti. You will find a moka pot on almost every stovetop in Italy!
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