Instructions on How to Make Cuban Coffee With a Moka Pot (Espresso Maker).

I was always asked to make Cuban coffee at the office (in a previous life) and then at home. So, I figured for a school project, which I did it for a (college speech class). My wife just asked me about this and I figured why not, and share the experience for those who do or may not know how to. Step by step and quick snippets of the steps. For this example we will be making 6 shots of espresso for our Cuban coffee.

*Moka Pot (Old Fashioned Espresso Maker) (9 shot (cup) maker to be used for this example) 

*Measuring Cup (Any type is ok, but the Pyrex glass is preferable since we are dealing with hot liquids) 

*Tablespoon

*Espresso ground coffee (pre-packaged (I prefer Bustelo)or self-ground is ok)(Using pre-packed for this example)

*Granulated sugar (any brand will do)

*Demitasse set ((or coffee cup(s) if no set is available)(Demitasse set NOT required but would make the presentation nicer :) ))

Preheat stovetop to #9 or high depending on model.

Take the Moka pot (espresso maker) and unscrew the top half, this will allow you to dismantle it, and in turn allow you to wash espresso maker, being careful not to bend to damage the filter Funnel/Basket. If by chance the filter plate and gasket fall out from the top half of the pot, no need to panic, just place the filter plate with the raised side out first then put the gasket back in and you’re all set.

Fill the base with water to just beneath the pressure relief valve then insert funnel/basket. This relief valve is there to allow the extra pressure to be released if it over heats.

Add 6 tablespoons of espresso coffee (I prefer Bustelo, but if you prefer you can grind your own flavor) and lightly pack it down lightly with your teaspoon. If you prefer the flavor of your coffee lighter add 5, or for richer flavor add 7. Make sure to wipe the lip of the bottom half of the maker. We want to make sure no coffee gets ground into the gasket when we screw on the top half. This would not allow a good seal and you would lose pressure.

Reassemble the espresso maker by screwing on the top half. We want to make sure we screw it on tightly so pressure is not lost when the water boils. For better leverage, screw on the top half using the body of the part, versus trying to use the handle. That piece being plastic and we do not want it to break off.

Once assembled, place the Moka pot on your preheated stove top. We want to leave the lid open, because this is where a key ingredient will be made.

For the sugar part of this recipe, we will add 5 tablespoons of sugar to your measuring cup. Normally you add 1 tablespoon less than what you use for coffee.

When the water boils and it makes it’s way up the center column, that initial push of thick coffee is what we need to make our foam for our Cuban coffee. Upon this coffee trickling out, close the lid, and pour 3 tablespoons of this initial coffee to our measuring cup containing the sugar. Usually it's half the sugar to the push amount. (5 tablespoons of sugar/3 tablespoons espresso in this case)

Place the Moka pot (espresso maker) back on the stove

Begin stirring the coffee/sugar mixture until you get a butterscotch (light caramel) color with a creamy consistency. If it is too thick, pour a tablespoon of espresso to the mix, if too loose add another tablespoon of sugar. And remember to be careful, the Moka pot is very hot and under pressure, so pouring it going to be done lightly.

Leaving the sugar mix aside, now we wait until the Moka pot start to slow down in making that percolating sound. When it’s down to about making sounds between every 10 and 15 seconds, turn off the stove top and remove from the Moka pot from the stove burner.

Pour the coffee into the measuring cup with one hand, while slowly stirring with the other hand, being careful with splashback since it is boiling hot. As you do, you will notice this golden caramel froth form on top. That is when you know your Cuban coffee is turning out JUST right.

When you have poured out all the coffee, put the Moka pot down on one of the other burners to allow it to cool so nobody gets hurt.

Now serve up the delicious concoction into your coffee cup if you are very brave and would like a big shot of caffeine, or just serve in a demitasse (mini coffee cups) for that foreign feel and enjoy!!! (If you feel it is still a bit bitter to your taste, add a little more sugar to your liking)