The Coffee made with Moka Pot that looks like an Espresso!

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.

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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

[gaureshbhogale]

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.

[billkabb]

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

[Haramyst]

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! ☕️

[foxycinquantuno]

I just got a Moka pot for Christmas this morning and Cremina is exactly what I want. Thanks, Matteo. :)

[YoPaulie]

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.

[CrazyLinguiniLegs]

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).

[spazb]

And this is where I started my Moka pot journey. 😊

[maxwellrosacasillas]

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

[TheMcMagnus]

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!

[minervaaguiar]

Being a cuban myself, thats exactly how we do it at home. Have never stored cremina, I will try that. Thank you!

[esterelina]

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 😊

[axelromanpereira]

Cuban here. In my family we have always added the "cremina" (azuquita) directly into the cups after serving them and I honestly didn't even know that folks would add it before serving it. It might be a thing Cuban restaurants in the US do, more than an actual Cuban thing.

[jjrqdgx]

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.

[ricardozamora]

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

[undeadtrile]

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! :)

[abbiepancakeeater]

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 🙏

[TheThammachatt]

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!

[JedrzejCCH]

My favourite YouTuber is back!😃 All the best in the new year!

[ahmetlekesiz]

I loved your accent man, you just made my day! Thanks.

[antonioencarnacao]

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.