Café Cubano (Cuban Coffee) | Cafecito Cuban Style Coffee | Moka Pot Coffee Routine

I recently inherited a moka pot from my 101 year old cuban neighbor who passed away not too long ago. He's always looked out for me since I was 4 years old and my family has taken care of him in his advanced age. I've been looking into how to use a moka pot and saw this video. I cried; this was a beautiful and educational video. Thank you. Viva Cuba Libre.

I'm Italian, my grandma also likes to 'whip' moka coffee with sugar to make that cream and she showed me that if you whip it with a wooden spoon the result will be more even and creamier because since the spoon won't scratch you can be rougher with it, hope this helps!

In the South of Italy this coffè style is knowed as" Caffè Lucano". As usal on sunday or generally weekend lunch the head of family kindly ask to the youngest son to make it for all the lunch guests.

As a Cuban native living in Miami since 1962, that coffee is too light for Cuban Coffee. You did all the steps perfectly except for the type of coffee you used. No Cuban will ever use any other coffee than the dark espresso, Cafe Bustelo or, sometimes, La LLave. It has to be really dark, strong, and full of body. Love how detailed you are, great job.

I just visited Miami and now I am here trying to learn how to make cafe cubano 😂 the Cuban food outside of Miami doesn’t come close to what you get in Miami. It’s unreal how good it all is. You’re in a restaurant with chickens just running around having the best meal of your life.

In Italy we do this coffee too, my dad used to make it when I was a teenager, it was the Sunday coffee🤩 you have to mix a lot more time with your spoon to obtain a very dense coffee cream, so you can see the cream on the top of coffee, when you mix it with coffee inside your cup. ❤️

Great video, thx for sharing I gotta get that funnel and the pre’boil added to my technique! Three things to consider: 1- pack the funnel with more coffee for thicker taster brew and get more foam 2- Take the coffee maker off the burner as soon as the brewing starts, and pour out those few drops over your sugar in the receptacle then put it back on the burner to complete the brew process, while you grind and make a stiffer (less drippier) golden sugar paste Lastly 3- when you pour the brew into the receptacle, space the coffee maker so your pour stream is at least 3” from the receptacle and place your stir spoon (convexly) interrupting the stream before it hits the foam paste in the receptive. Add those steps to your technique and notice how much richer tastier and foamier your next brew will be, QUE DISFRUTES!

I am from right the suburbs right outside Miami, spent all my teen years going to town, found my own little coffee spot near the airport when I was working there after high school. Since then I have grown up and moved away, Florida isn’t where I wanted to spend my life, but I still make coffee the way my Cuban coworkers taught me to this day.

As a self-proclaimed professional cafecito maker, I can tell you that you definitely need to tamp it. Not as hard as you would on a steam-operated espresso maker, but the grounds definitely need to be compressed to give it thickness when it percolates. Hence the reason why it came out slightly watery. Keep perfecting that recipe! 💪🏼

I love adding condensed milk in place of the sugar/coffee mix,it gives a delicious taste which highlights the coffee even more

Awww, you made me nostalgic. I am Cuban and moved from Miami to a new job in Houston two years ago. I miss my Cuban bakeries, restaurants, etc. No Cuban food here. Next time just don't take too much coffee to begin in. Just a few drops will do. Scrape the sugar like you did against the cup with the back of the spoon and go adding a little bit of coffee at a time. You'll have the best "espumita" ever!!!

As a Cuban to me nothing smells like home like the sent of café cubano and toasting pan cubano. I love my culture it’s so rich.And passionate. Wait till you see how beautiful our island is.💯🥂🍾

Every day I make colada at work using this type of greca coffee pot, when the first drops of coffee came out, I pour just a little less than you put on your video and I mix for about 5 minutes until a really thick paste forms into the pot. then I pour the rest of the coffee into the pot slowly and stir slowly to create the big foamy and creamy Cuban colada. Best than any Cuban place in south Florida.

THANK YOU FOR SHOWING ME THIS. I lived in Miami and have not been able to replicate the cuban coffee experience with my Moka. I cannot wait to try this!

Bought my first Moka Pot today, and YouTube put this video in my feed. I’ll be trying this tomorrow. Looks fantastic

The Moka Express pot is awesome! @ $28 for the 3 cup version, i cant believe so few people have this in their homes..! Pour over is nice with my morning cigarette, but the rest of the day i usually prefer espresso, latte, and cappuccino with milk chocolate. Maybe you get better results with a $1000 espresso maker, but the Moka pot really does the trick for me..!

Just tried it. My son’s girlfriend came back from Cuba with a gift of Cuban coffee. I am a devout drinker of strong coffee so I tried some and it was far to strong. So I decided to make it for it’s intended use and make Cuban coffee. I followed your recipe to a tee. Wow!!! So good. The coffee smelled like tobacco. Sweet and creamy. Not what I was expecting. It was so good.

Not sure about other households, but my family always tended to use brown sugar (Though this may just be with our Cafe con leche). I think it gives the coffee an even earthy taste. Love the video!

I had a cafe cubano for the first time today. Loved it so much I want to learn to make it

Definitely the "right" way of making moka coffee, but if you want the authentic Cuban home experience, you gotta use espresso ground Café La Llave and tamp it down lmao, looks really good tho!