Guns & Outdoors Forum

minnesotashooter wrote: ↑Fri Jul 14, 2023 12:24 pm Prime days had a deal on a Moka pot, just made my first cup of Cuban coffee with morning. Tastes awesome, but need to refine my skills a little more. Wambli, what’s your cafe con leche recipe with the Moka pot?

Wambli Ska wrote: ↑Fri Jul 14, 2023 2:07 pm

minnesotashooter wrote: ↑Fri Jul 14, 2023 12:24 pm Prime days had a deal on a Moka pot, just made my first cup of Cuban coffee with morning. Tastes awesome, but need to refine my skills a little more. Wambli, what’s your cafe con leche recipe with the Moka pot?

Super simple. Latinos in general are not partial to steamed milk. We actually scald our whole milk which imparts a flavor of its own. This means we heat our milk in a small sauce pot the microwave. The trick is you want to stop heating the milk RIGHT before it boils over. I use a big French style 16/oz porcelain cup because porcelain won’t burn your hand when it comes out of the microwave.

I fill the cup a little over half way with whole milk then put in the microwave for 2 minutes (this will vary by microwave) which gets it to that hot but pre-boil temp. When it comes out I put one teaspoon of raw sugar in the milk and stir until dissolved. A thin skin called “nata” often forms on the surface of the milk when you heat it this way. Some folks find that objectionable and just skim it off with their spoon before adding sugar. I don’t, I just stir it right back into the milk with the sugar just like my grandma did.

Sugar is adjusted to taste but Latin Café con Leche is typically a light and sweet drink. My daughter does three teaspoons of sugar, I do one rounded one. Then add the coffee from the mocha pot to the mug while stirring until you get the “color” you want, you’re gunning for a very light brown. The amount of coffee I pour into each cup varies with the coffee I’m running in the pot. Espresso coffees are usually harsher in taste so you use less, you want no bitterness in the drink, it should be smooth and silky tasting. Medium roast coffees ground to fine espresso grind actually work better for this drink and allow more coffee in your drink making the coffee taste stronger but adding no bitterness.

Hope that’s clear, tough to explain, easy to execute.

Diver43 wrote: ↑Fri Jul 14, 2023 4:51 pm

Wambli Ska wrote: ↑Fri Jul 14, 2023 2:07 pm

minnesotashooter wrote: ↑Fri Jul 14, 2023 12:24 pm Prime days had a deal on a Moka pot, just made my first cup of Cuban coffee with morning. Tastes awesome, but need to refine my skills a little more. Wambli, what’s your cafe con leche recipe with the Moka pot?

Super simple. Latinos in general are not partial to steamed milk. We actually scald our whole milk which imparts a flavor of its own. This means we heat our milk in a small sauce pot the microwave. The trick is you want to stop heating the milk RIGHT before it boils over. I use a big French style 16/oz porcelain cup because porcelain won’t burn your hand when it comes out of the microwave.

I fill the cup a little over half way with whole milk then put in the microwave for 2 minutes (this will vary by microwave) which gets it to that hot but pre-boil temp. When it comes out I put one teaspoon of raw sugar in the milk and stir until dissolved. A thin skin called “nata” often forms on the surface of the milk when you heat it this way. Some folks find that objectionable and just skim it off with their spoon before adding sugar. I don’t, I just stir it right back into the milk with the sugar just like my grandma did.

Sugar is adjusted to taste but Latin Café con Leche is typically a light and sweet drink. My daughter does three teaspoons of sugar, I do one rounded one. Then add the coffee from the mocha pot to the mug while stirring until you get the “color” you want, you’re gunning for a very light brown. The amount of coffee I pour into each cup varies with the coffee I’m running in the pot. Espresso coffees are usually harsher in taste so you use less, you want no bitterness in the drink, it should be smooth and silky tasting. Medium roast coffees ground to fine espresso grind actually work better for this drink and allow more coffee in your drink making the coffee taste stronger but adding no bitterness.

Hope that’s clear, tough to explain, easy to execute.

You don't use BUSTELLO?

shotgunshooter3 wrote: ↑Sat Jul 15, 2023 12:43 pm That's something interesting to note, and I will keep an eye out for some of those other brands. I say this as I sip an americano made with Bustelo brewed in a Moka Pot.

breamfisher wrote: ↑Tue Jul 18, 2023 5:31 pm Not espresso per se, but...

On Instagram, I came across a coffee company telling you how to use a Moka pot....
1. Don't use cold water, use boiling water to fill up your bottom chamber.
2. Don't use espresso grind, use a slightly coarser grind.
3. Don't tamp your grounds. Use a weird rake-like thing to spread out the grounds.
4. Brew with the lid open, and use the stovetop on a temp that juuuuust allows the pot to percolate.

He's Australian, so maybe that's how they do it, but... every single Puerto Rican, Dominican, and Cuban lady I've seen who's brewed coffee using a Moka pot does none of that. Cold water, espresso grind, a slight tamp, lid closed on medium heat. Maybe they're doing it wrong, but I'm not brave enough to tell them.

shotgunshooter3 wrote: ↑Sat Jul 15, 2023 12:43 pm That's something interesting to note, and I will keep an eye out for some of those other brands. I say this as I sip an americano made with Bustelo brewed in a Moka Pot.

breamfisher wrote: ↑Wed Jul 19, 2023 1:27 am Best Cuban coffee I ever had, the lady took the crema that first came off and mixed it with sugar. She put the crema in a Petar and used a pestle on the sugar to do the mixing.

breamfisher wrote: ↑Tue Jul 18, 2023 5:31 pm Not espresso per se, but...

On Instagram, I came across a coffee company telling you how to use a Moka pot....
1. Don't use cold water, use boiling water to fill up your bottom chamber.
2. Don't use espresso grind, use a slightly coarser grind.
3. Don't tamp your grounds. Use a weird rake-like thing to spread out the grounds.
4. Brew with the lid open, and use the stovetop on a temp that juuuuust allows the pot to percolate.

He's Australian, so maybe that's how they do it, but... every single Puerto Rican, Dominican, and Cuban lady I've seen who's brewed coffee using a Moka pot does none of that. Cold water, espresso grind, a slight tamp, lid closed on medium heat. Maybe they're doing it wrong, but I'm not brave enough to tell them.

shotgunshooter3 wrote: ↑Wed Jul 19, 2023 1:59 pm

breamfisher wrote: ↑Tue Jul 18, 2023 5:31 pm Not espresso per se, but...

On Instagram, I came across a coffee company telling you how to use a Moka pot....
1. Don't use cold water, use boiling water to fill up your bottom chamber.
2. Don't use espresso grind, use a slightly coarser grind.
3. Don't tamp your grounds. Use a weird rake-like thing to spread out the grounds.
4. Brew with the lid open, and use the stovetop on a temp that juuuuust allows the pot to percolate.

He's Australian, so maybe that's how they do it, but... every single Puerto Rican, Dominican, and Cuban lady I've seen who's brewed coffee using a Moka pot does none of that. Cold water, espresso grind, a slight tamp, lid closed on medium heat. Maybe they're doing it wrong, but I'm not brave enough to tell them.

You mean dumping in cold water, packing in espresso, closing it snugly, and tossing it on the stove until you hear the "angry volcano" sounds isn't correct? Whoops.

breamfisher wrote: ↑Wed Jul 19, 2023 1:31 am I am lucky, we have a supermarket that caters to Latinos near us. I can get Bustelo, Pilot, La Llave, Yaucono, and others.