Making Cuban Coffee in a Mokka I use cold, filtered water in the bottom tank.

The coffee should be loaded in ne xt with it filled but not packed. Bring it to a boil on the stove and when it starts coming out it'll be quite dar k. Use that dark coffee to whip whip sugar into a thick paste. 2 Tablespoons per serving of coffee is a good starting point and adjust from there. After you whi p like crazy then stir the rest of the coffee in and it should have a nice foam on the top.

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