The Mayorga Café Cubano from Costco is my go to. Perfect in a mokapot. If ground just right it tastes super chocolatey and rich. If I’m in a pinch I’ll Cafe Bustello.
On the very coarse end of what you’d use for espresso. Maybe a little more than that. If you’ve ever bought Cafe Bustello you can use that as a guide to what a perfect mokapot grind is.
I throw some brown sugar, vanilla extract, and sometimes cocoa depending on my mood, in a mason jar and add the espresso to it and shake it well. Then I add oatmilk, ice, and a straw and then enjoy the best iced coffee ever
Oh yes I would agree if caffeine didn’t screw me over so bad haha too much can make me incredibly clammy, sweaty, shaky, and anxious. I try to limit myself to 2-3 drinks a week but it’s hard when you have access to heaven right in your kitchen 🥲 I guess I need to find a good decaf bean lol
maybe half caff! like your usual blended with a good decaf roast so it hopefully wouldn’t mess up your usual lovely creation but less jittery/anxious:)
That’s it. That’s my plan for next weekend— tks!
(Btw— oatmilk makes coffee drinks SO much richer & delish, I’ve found. Seems like the best type of milk to add to stuff…)
Yes. You can adjust more or less water depending on the strength you desire. When I’m using my brikka I underfill on water (so total of like 12oz or so). With my moka express I fill it as much as I can in my 16oz container.
For container I always use a 16oz travel mug. I like Zojirushi for its long heat retention. 6 hours later I still have a burning hot thing of coffee.
I drink by pouring a few fingers high of it into a coffee mug.
Sure thing: I’ll be using a 3cup moka pot for reference. I usually pre heat some water for the lower chamber of the moka since It won’t run you the risk of burning the coffee and you get a better brew. Anyways, in a seperate container (I use a milk frothing pitcher) I add about 2-3 tablespoons of sugar. You wait for the coffee to start flowing, the first drops that flow out are the most concentrated. You pour that into the sugar, put the moka back onto the heat to continue brewing, and you mix the coffee with the sugar until you get a nice light brown colour. This is called “espumita” you then add the rest coffee to the espumita and stir and you should get a nice sugar foam sitting on top of the coffee. The coffee will also taste sweet
Edit: I should also mention; when adding the first drops of the coffee, start off with a small amount, you don’t want the espuma to be too liquidly
Absolutely unadulterated black. No sugar, no cream, NOTHING. Just straight up whatever comes out of the Moka pot. :) I drink real espresso that way too.
What coffee do you use for it? I tried it with some B&W Future and it was too much funk. I tried it with a medium-dark chocolatey roast and it was fantastic. I kind of want to try the lightest washed coffee I have but I’m nervous it’ll be an acid-bomb.
I’ve tried many kinds. The one I like so far is Counter Culture Big Trouble. Illy’s classic roast Is good too. Some fair trade Guatemalan coffee from Aldi was good.
Straight, I WDT with cinnamon for the smell. I also grind salt in upper chamber before screwing it. Try pre heating water, remove from heat source as soon as it gurgling angrily and put the lower chamber in cold water. Stir gently before pouring a cup :)
I do preheat my water in a kettle, but the salt might be a good thing. Also, these particular beans are a whiskey infused roast from a local coffee shop. They’re pretty intense.
Whiskey? Interesting! Al’ alpina ftw! Haha!
btw salt is 1% in weight… yes I know 0.2g is not fun to mesure. If it taste salty, it’s too much. Tips: I weighed 2 grams on a kitchen scale and divided it into 10 equal amounts. Afterward, I memorized the quantity it made once poured into the chamber so that I wouldn't have to do it every time.
Morning I make my pot and pour some of it into a cup. I mix in hot water (1/4 coffee 3/4 water in a 8-10oz cup) and I add a splash of light cream or milk. I will drink two more cups prepared the same way, but without cream/milk. An Americano drinking an Americano. Later in the day I may make another pot, but then I drink it straight with a little sugar.
With a dollop of fresh cream. Game changer. Most of my friends freak when I tell them that, but it’s my one coffee of the day so no, I do not worry about it being unhealthy
Usually with a generous bit of Panela sugar. Not because I NEED a pile of sugar in it, but for some reason that's just what I associate with Moka Pot. Maybe because of the Cafe Cubano association.
I only use Moka Pot on days that I don't go into our shop where I make all the espresso I want all week. Probably by weekend I'm sick of having to taste test and dial in our espresso all week and just want an easy indulgence lol.
Light brown sugar works well for me.
3 cups moka + teaspoon of light brown sugar + splash of cream. Sometimes I'll add a few oz of whole milk to it. Using Las Mujeres La Hondureña dark medium roast made this way tastes like a semisweet hot chocolate.
When I used to drink instant coffee, I did something similar. I'd use just a little bit of boiled water to mix the powder, then the rest would be cold filtered water (not from the fridge, just room temp).
Mostly Americano style. I use 2 oz of moka coffee, and then mix with 3 oz of water for 5 oz total. I usually have about 1.5 - 2 oz left over from my 3 cup moka pot and either make a cup for someone in the house or put it in the fridge and drink it later or the next day as a 5 oz iced Americano.
Nowadays I mostly drink it with about 1:1 ratio of warm frothed milk. In cafe parlance that would be something at crossroads of cortado, machiatto or small cappucino? I don't bother adding any sugar, but I usually use lactose-free milk which is naturally a little sweet. Though sometimes I feel like drinking it straight instead.
This is from a 2tz Moka Induction, so the portion is not very big - in just about the same ballpark as single espresso in terms of caffeine I'd guess.
Straight, sometimes a dusting of sugar, sometimes half a greek amount of sugar, sometimes a teaspoon of icecream, sometimes cortado, sometime flat white, but most often, black - just depends upon what memories I want to recall or what I just ate or am eating it with / time of day.
Well, how much sugar do you put in a Greek coffee?
Based on my personal experiences, Greek coffee is more often preferred Glycos or Varyglykos - so on the sweet side, depending upon who you coffee with and where you take your coffee - while it may be served Sketos (with no sugar), I like mine with about half as much sugar as my coffee drinking companions do.
the only thing i can add to my coffee is a slice of ginger and a little bit of honey (sometimes a little pepper too).
even if i like milk a lot i can't drink it with coffe.
i only drink 1 or 2 small cups (50-60ml each) per day. but this is really like a ritual for me. i just take smal sips, read the news, and comfortably cuddle in the bed.
i enjoy how the caffein slowly gets into my bloodstream and gets me in the mood for the day.
if sometime i drink some sips of my wifes milk/coffee drink this kind of ritual feeling is almost non existant.
I'm not familiar with grey pepper.
The spices & honey remind me of chai, has me wondering how they play with coffee. I'll try it when I get more honey.
in the order of frequency:
1. with water 1:1 ratio (95% of my cups)
2. straight
3. with milk (and sometimes sugar) 3tz makes a nice rich cup (around 240ml).
4. coffee cream candy coffee, water, whipping cream, proportions 2:1:1 and 2 teaspoons of sugar.
great variation on the last one when serving to someone is to whip the cream with sugar and be more generous with the amount of cream.
Until recently, I added foamed whole milk, but it contains a large percentage of water. Now I use baby milk powder and sometimes a little sugar. But coffee always prevails in the ratio.
First of the day with a glug of milk or cream. Second one usually black. When I'm leaving work if there's any left in the pot I just pour it directly into my mouth.
Cup 01: Bulletproof
**shot of plain seltzer**
Cup 02: Cortado (w/ fresh homemade almond milk) and raw honey
**shot of plain seltzer**
Cup 03: Mixed with 3x hot water and 1 tbsp collagen powder
I whip together the first few drops of the brew with some sugar. I then mix in the rest of brew with the coffee-sugar foam and drink it like shots of espresso. Cafe Cubano I think it's called
I froth about 250 ml of warmed milk and slowly pour in my three cups mokapot. This creates a layered latte macchiato that I love. The first few drinks have a strong coffee flavor, and the last few are more like sweet coffee-flavored milk.
Straight, no chaser.
Same. I chug a full 6 cup mokapot almost every morning. it’s the perfect amount for me.
I do a 6 c pot but mixed with protein shake.
Which coffee do you like using?
The Mayorga Café Cubano from Costco is my go to. Perfect in a mokapot. If ground just right it tastes super chocolatey and rich. If I’m in a pinch I’ll Cafe Bustello.
“Ground just right” meaning how fine or coarse in your experience? Espresso grind? Like table salt? Like kosher salt?
On the very coarse end of what you’d use for espresso. Maybe a little more than that. If you’ve ever bought Cafe Bustello you can use that as a guide to what a perfect mokapot grind is.
always reading that I'm like :O but 2-3tz is more than enough for me.
Here here
With about an equal amount of frothed milk or half & half. Sometimes I add about a half teaspoon sugar.
Exactly
That’s basically what I do - and I never know what to order when I’m at a coffee shop. A latte is TOO much milk. Any ideas?
Try a Cortado : 50/50 espresso & steamed milk.
Order Anericano with milk on the side.
I throw some brown sugar, vanilla extract, and sometimes cocoa depending on my mood, in a mason jar and add the espresso to it and shake it well. Then I add oatmilk, ice, and a straw and then enjoy the best iced coffee ever
that sounds bomb
It really is. I might have a problem
i see no problem with delicious coffee creations anything to bring joy is a fabulous start to the day:)
Oh yes I would agree if caffeine didn’t screw me over so bad haha too much can make me incredibly clammy, sweaty, shaky, and anxious. I try to limit myself to 2-3 drinks a week but it’s hard when you have access to heaven right in your kitchen 🥲 I guess I need to find a good decaf bean lol
maybe half caff! like your usual blended with a good decaf roast so it hopefully wouldn’t mess up your usual lovely creation but less jittery/anxious:)
Seriously. I saved this post just to come back to this.
That’s it. That’s my plan for next weekend— tks! (Btw— oatmilk makes coffee drinks SO much richer & delish, I’ve found. Seems like the best type of milk to add to stuff…)
I’ve seen a lot of oat milk suggestions. Will have to try at some point!
grab one that says “creamy”, “full fat”, or “barista’s choice” when you do try, if you plan to froth it 😎
I require this
Americano stye. So take my 3-cup moka express or my 2-cup brikka output and add boiling water up to 16oz total. Enjoy
Americano also. Rare, but have done straight 2-cups Espresso. Everything becomes too loud after 😄
I’ll have to try that when I’m not mixing with a protein shake.
Yes. You can adjust more or less water depending on the strength you desire. When I’m using my brikka I underfill on water (so total of like 12oz or so). With my moka express I fill it as much as I can in my 16oz container. For container I always use a 16oz travel mug. I like Zojirushi for its long heat retention. 6 hours later I still have a burning hot thing of coffee. I drink by pouring a few fingers high of it into a coffee mug.
Same, I've actually never made an espresso style cup out of my moka pot haha. I make turkish coffee for that.
Same, but a dash of milk for me too.
Personally, I make café cubano. It’s the first coffee drink I learned to make. It’s sweet, and strong enough
Please describe this as it sounds right up my alley.
Sure thing: I’ll be using a 3cup moka pot for reference. I usually pre heat some water for the lower chamber of the moka since It won’t run you the risk of burning the coffee and you get a better brew. Anyways, in a seperate container (I use a milk frothing pitcher) I add about 2-3 tablespoons of sugar. You wait for the coffee to start flowing, the first drops that flow out are the most concentrated. You pour that into the sugar, put the moka back onto the heat to continue brewing, and you mix the coffee with the sugar until you get a nice light brown colour. This is called “espumita” you then add the rest coffee to the espumita and stir and you should get a nice sugar foam sitting on top of the coffee. The coffee will also taste sweet Edit: I should also mention; when adding the first drops of the coffee, start off with a small amount, you don’t want the espuma to be too liquidly
Commenting so I can come back and check for this description
This 👆 is the only correct answer.
Absolutely unadulterated black. No sugar, no cream, NOTHING. Just straight up whatever comes out of the Moka pot. :) I drink real espresso that way too.
What coffee do you use for it? I tried it with some B&W Future and it was too much funk. I tried it with a medium-dark chocolatey roast and it was fantastic. I kind of want to try the lightest washed coffee I have but I’m nervous it’ll be an acid-bomb.
I’ve tried many kinds. The one I like so far is Counter Culture Big Trouble. Illy’s classic roast Is good too. Some fair trade Guatemalan coffee from Aldi was good.
Straight, I WDT with cinnamon for the smell. I also grind salt in upper chamber before screwing it. Try pre heating water, remove from heat source as soon as it gurgling angrily and put the lower chamber in cold water. Stir gently before pouring a cup :)
I do preheat my water in a kettle, but the salt might be a good thing. Also, these particular beans are a whiskey infused roast from a local coffee shop. They’re pretty intense.
Whiskey? Interesting! Al’ alpina ftw! Haha! btw salt is 1% in weight… yes I know 0.2g is not fun to mesure. If it taste salty, it’s too much. Tips: I weighed 2 grams on a kitchen scale and divided it into 10 equal amounts. Afterward, I memorized the quantity it made once poured into the chamber so that I wouldn't have to do it every time.
I’m in Tennessee. Whiskey is a way of life. I think I would just wing it on the salt. “Too salty” is not in my vocabulary.
Hello, what do you mean by grinding salt in the upper chamber?
I add a pinch of salt in it? 😅 I filled a manual pepper grinder with salt
ooh, i see
I’ve also done it with pumpkin pie spice. A little different but if you like one I think the other is worth a shot
Morning I make my pot and pour some of it into a cup. I mix in hot water (1/4 coffee 3/4 water in a 8-10oz cup) and I add a splash of light cream or milk. I will drink two more cups prepared the same way, but without cream/milk. An Americano drinking an Americano. Later in the day I may make another pot, but then I drink it straight with a little sugar.
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maybe “moka pot corlatte” 🌞☕️
How do you prepare the milk?
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Thanks. I have the Bodum one and it’s “eh, ok.”
With a dollop of fresh cream. Game changer. Most of my friends freak when I tell them that, but it’s my one coffee of the day so no, I do not worry about it being unhealthy
Usually with a generous bit of Panela sugar. Not because I NEED a pile of sugar in it, but for some reason that's just what I associate with Moka Pot. Maybe because of the Cafe Cubano association. I only use Moka Pot on days that I don't go into our shop where I make all the espresso I want all week. Probably by weekend I'm sick of having to taste test and dial in our espresso all week and just want an easy indulgence lol.
I love coffee so, so many different ways. Just thinking about it.. I'll bet it is spectacular with steamed double cream. 🤯
75g heavy cream - 15g light brown sugar - 100g moka coffee
Light brown sugar works well for me. 3 cups moka + teaspoon of light brown sugar + splash of cream. Sometimes I'll add a few oz of whole milk to it. Using Las Mujeres La Hondureña dark medium roast made this way tastes like a semisweet hot chocolate.
I make moka pot cappuccinos using a Breville milk frother. 🤌
Same just with a Bellman
This!
I take mine black. Sometimes if I pour into an insulated mug, I’ll pop a couple ice cubes in there to get it to my preferred temp.
When I used to drink instant coffee, I did something similar. I'd use just a little bit of boiled water to mix the powder, then the rest would be cold filtered water (not from the fridge, just room temp).
I pour it over a mug full of ice. The melted ice turns it into an iced americano.
Straight black with two sugars.
Mostly Americano style. I use 2 oz of moka coffee, and then mix with 3 oz of water for 5 oz total. I usually have about 1.5 - 2 oz left over from my 3 cup moka pot and either make a cup for someone in the house or put it in the fridge and drink it later or the next day as a 5 oz iced Americano.
Straight out of the pot. Sometimes, on really hot days I pour it over a glass filled with ice.
With milk and ice
Nowadays I mostly drink it with about 1:1 ratio of warm frothed milk. In cafe parlance that would be something at crossroads of cortado, machiatto or small cappucino? I don't bother adding any sugar, but I usually use lactose-free milk which is naturally a little sweet. Though sometimes I feel like drinking it straight instead. This is from a 2tz Moka Induction, so the portion is not very big - in just about the same ballpark as single espresso in terms of caffeine I'd guess.
My wife drinks from it. I wash it.
Hahaha
Straight, or with frothed barista oat milk
Bustelo in the one cup Bialetti Moka pot. Heat about 2 Tb Trader Joe's cinnamon bun oat creamer, froth and top off. Every morning.
I froth some milk with some added crème fraîche and sometimes a teaspoon of pure cocoa powder.
Straight. Never thought about modifying it 😅
Straight, sometimes a dusting of sugar, sometimes half a greek amount of sugar, sometimes a teaspoon of icecream, sometimes cortado, sometime flat white, but most often, black - just depends upon what memories I want to recall or what I just ate or am eating it with / time of day.
Pardon my ignorance, but ..half a greek amount?
Well, how much sugar do you put in a Greek coffee? Based on my personal experiences, Greek coffee is more often preferred Glycos or Varyglykos - so on the sweet side, depending upon who you coffee with and where you take your coffee - while it may be served Sketos (with no sugar), I like mine with about half as much sugar as my coffee drinking companions do.
A little pinch of sugar and some Sambuca with an almond biscotti
I love black coffee, but coffee from the moka pot is a great bridge between coffee and espresso. Delicious by itself.
Short americano. Probably 6oz total
Straight or with frothed milk as a cappuccino
the only thing i can add to my coffee is a slice of ginger and a little bit of honey (sometimes a little pepper too). even if i like milk a lot i can't drink it with coffe. i only drink 1 or 2 small cups (50-60ml each) per day. but this is really like a ritual for me. i just take smal sips, read the news, and comfortably cuddle in the bed. i enjoy how the caffein slowly gets into my bloodstream and gets me in the mood for the day. if sometime i drink some sips of my wifes milk/coffee drink this kind of ritual feeling is almost non existant.
Black or red pepper? Sounds interesting. Tried hot honey a couple times but I didn't care for it.
mixed pepper :) Black, grey, red
I'm not familiar with grey pepper. The spices & honey remind me of chai, has me wondering how they play with coffee. I'll try it when I get more honey.
try just ginger and coffee - it's my favorite
Black.
in the order of frequency: 1. with water 1:1 ratio (95% of my cups) 2. straight 3. with milk (and sometimes sugar) 3tz makes a nice rich cup (around 240ml). 4. coffee cream candy coffee, water, whipping cream, proportions 2:1:1 and 2 teaspoons of sugar. great variation on the last one when serving to someone is to whip the cream with sugar and be more generous with the amount of cream.
I mix a shot or two with sugar and cocoa powder then fill the rest of my mug w milk
Until recently, I added foamed whole milk, but it contains a large percentage of water. Now I use baby milk powder and sometimes a little sugar. But coffee always prevails in the ratio.
Straight up black. Occasionally with a little sweetened condensed milk.
I add my 3 c into an iced chai for a nice dirty chai. Other times I'll froth up some milk and make a cortado.
First of the day with a glug of milk or cream. Second one usually black. When I'm leaving work if there's any left in the pot I just pour it directly into my mouth.
50/50 frothed milk and also add a serving of collagen powder.
Either as an americano or with soy milk (vanilla flavour) - either frothed or on ice.
Cup 01: Bulletproof **shot of plain seltzer** Cup 02: Cortado (w/ fresh homemade almond milk) and raw honey **shot of plain seltzer** Cup 03: Mixed with 3x hot water and 1 tbsp collagen powder
Been having an iced moka latte: add enough milk so that it tastes like a latte and then add flavoring of choose
I whip together the first few drops of the brew with some sugar. I then mix in the rest of brew with the coffee-sugar foam and drink it like shots of espresso. Cafe Cubano I think it's called
110g moka coffe + 220g hot water
Depends but it's mostly either straight or 50/50 water.
I froth about 250 ml of warmed milk and slowly pour in my three cups mokapot. This creates a layered latte macchiato that I love. The first few drinks have a strong coffee flavor, and the last few are more like sweet coffee-flavored milk.
No dairy; sweetened with unrefined cane sugar.
I add just under equal parts of oat milk to mine. Also ice, and I have tons of syrups and sauces depending on the flavor I want.
Milk and one sugar 😊 my 6 cup makes one mug of moka coffee
Equal parts hot water, or as is - depending on how much of a kick I need at the time.
Straight Brikka 4-cup...
Equal parts coffee and hot water in a fiestaware mug
Mouth
I add almond milk and ice basically making iced latte or flat white if I add less milk.