Creamy "Cafecito" on Moka Pot (Cuban -Style Frothy Coffee)
This recipe is a true cultural mash-up: an Italian stovetop espresso maker, Cuban coffee technique, a Vietnamese-loved roast (Café Du Monde), and a dash of Puerto Rican nostalgia.
Equipment
- 1 Moka Pot Read blog post for details
Ingredients
- 10 oz water until right below the Moka Pot's valve
- 2 tbsp Café du Monde Coffee more if preferred stronger
- 1 tbsp Coffee Mate Powder Original flavor
- 2 tsp Brown Sugar
Instructions
Prepare the Moka Pot
- Fill the bottom chamber with water just until the safety valve.
- Add 2 tablespoons of ground coffee to the filter basket—level it gently without packing.
- Screw on the top firmly.
- Place the moka pot over high heat.
- Listen for the bubbling sound—this means the coffee is extracting.
- When the bubbling becomes a gentle hiss and the top chamber is nearly full, remove from heat.
For the foam base
- In one of the stainless-steel cups, mix 1 tablespoon powdered creamer and 1–2 teaspoons sugar.
- Pour in just a splash of the freshly brewed coffee (about 1–2 teaspoons).
- Froth with a handheld frother until thick and foamy on top.
Assemble the coffee
- Pour the remaining coffee from the moka pot into the cup, letting it mix with the foam.
- Leave the foam on top for a layered look.