Italian Moka Pot Espresso with Foam (Stovetop)

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This shows my technique for making stovetop espresso with a moka pot. The ‘crema’ (foam on top) is created by whipping sugar with some coffee before pouring the finished coffee into the cup….


Bassam Mansour says:

Way to go….

badjujuwan says:

The music alone earns this video 100 thumbs up!

Chloe Ember's World says:

Makes for nice texture even if not real crema. Unfortunately it didn’t work
for me, but I probably need to adjust my proportions and use white sugar
instead of brown. I will keep trying till I get it right. Thanks for

trinakria1282 says:

Disregard my earlier comment. I took a closer look at the video and
realized my color and consistency were off. Mine was darker and thinner. So
I tried it again, reducing the amount of coffee, and it worked. I would say
the ratio of sugar:coffee is more like 3:1 or 4:1, rather than 2:1. It
seems rather important that the mixture be thick, because it won’t work

Paul Fusari says:

@BonesTheCat Milk froth is also good 🙂 – this foam is thicker (and sweeter)

yellowfin81 says:

Some Italian friends showed me how to do this sometime ago but I forgot how
to do it – very grateful for this vid thanks.

BonesTheCat says:

What’s stopping you from dropping some shots of the coffee and heating milk
and using a battery whisk for froth?

minaximaheta says:


Stefan Sigfinnsson says:

Why not just use the Brikka and forget to use sugar in the coffee because
sugar really ruins the good coffee flavor.

BonesTheCat says:

@YoPaulie21 I just got – 2 days ago – a stove top with a steam wand on it.
Want me to let ya know when I upload a vid of it?. It’s cool. lol

Octet Fan says:

That’s a good trick – especially if you like a sweeter cup, but if you want
real crema, try adding more coffee and then tamping it down with the top
part of the pot, and of course use fresh ground coffee. I’ve gotten great
crema with my French press and fresh beans that were ground the same day. I
love the song that goes with the video. Very cool.

Darkfalz79 says:

Buy a real espresso machine. Looks much better, tastes much better.

userss00 says:


Perry Ham says:

hope you were joking with the crema part. coz it ain’t 😀

theNewfieFile says:

Excellent video! Great song too.

Paul Fusari says:

@perryham yes, of course – that’s why ‘crema’ is in quotes. This is just
sugar foam. You need a real espresso machine with more pressure to make

kenneth wallace says:

that looked delicious! Im buying a stoptop pot to make my espresso instead
of a high end machine

Paul Fusari says:

@PainDealer86 Try using a little less coffee and mix it vigourously. The
sugar should be just damp to start. Also try to use the first bit of coffee
that comes out as it’s a bit thicker.

Psych says:

People should know that moka pots were traditionally used before the
espresso machines. You should also note that moka pots and espresso
machines create different flavours. I personally prefer the moka pot as it
is the proper way to make espresso.

faakid says:

That’s not true. I’ve gotten great crema with the Moka Pot.

Nicolas Chaput says:

That’s a hell of a lot of sugar for a small cup of coffee

Paul Fusari says:

@mark2500 Not sure, you may be right – i find it’s a different taste when
the foam works out thick vs just adding sugar to the finished up. Thanks
for watching 🙂

faakid says:

The crema should be there without the sugar.

elbossanovero1 says:

@kwantran Use a fine grind like espresso grind. I use that grind when I use
moka pot and gives the coffee a kind of crema if I can say.

PainDealer86 says:

Is that ordinary sugar you’re using cos I just can’t make this happen. All
I get is a sludge of sugar and coffee with nothing creamy in it 🙁

trinakria1282 says:

I’ve tried it a couple times now and it hasn’t worked. I think the
sugar:coffee ratio is correct based on the coloring and consistency. So I’m
wondering whether the type of espresso makes a difference. Because I cannot
buy my preferred brand, I buy a locally available brand called Café
Bustelo. It’s 100% arabica. It came in an airtight package and therefore
isn’t freshly ground. I store it in a can in the refrigerator. Any advice
would be appreciated. Thanks.

FirstLadyC0203 says:

It’s just like cuban coffe (cafe’ cubano) yumm

mark2500 says:

Thanks for the video. Maybe I’m just imagining things but after I tried
this method, I found that whipping up the sugar like this somewhat gave the
mixture a better taste than by simply pouring it from a container and
mixing it. I don’t know….Maybe the sugar spreads throughout the cup
better when whipped than when simply mixed in. Anyway, great video.

prafty says:

@Darkfalz79 debatable, most commercial ‘home’ espresso machines make pretty
average coffee. stove-top’s may not be economical with coffee used and
slow, but i find their brew to be a step above the entry level affordable
espresso machines

icecubefosho says:

Great crena! And the song choice was excellent!

Ray Jones says:


Darkfalz79 says:

@prafty That’s because people don’t know how to use theirs. A Moka will do
better with off the shelf pre-ground stuff because that is just no good for
the higher pressure espresso extraction – it’ll just come out too fast and
over-extracted. Because in a Moka there’s only 3-4 bars of pressure,
there’s little risk of over extraction. However, if you get the grind (with
fresh roasted beans) dose and tamp right, the coffee is much better, full
stop. A Moka pot can make a nice long black though.

Brownrevolution says:

And that is what you call a “Cubano”, or a Cuban

Jyothis Sathyapalan says:

I also learned how to make it, thanks

matycee says:

impressive comittment to your home brew…gotta try the ‘crema’. thanks

Robert Smith says:

thanks for sharing this makes the best coffee!

Beyoncefan0225 says:

@KingFunksAlot with this budget search on amazon for a Gaggia Classic, they
are very good,italian made, much better than the mass prduced delonghi


what is 3 parts os espresso?

CaMpiOniDeLmOoOndO says:

An important thing to remember people is that this must be done with the
very FIRST drops of coffee that come up from the machine. If you wait for
all the coffee to come up and use a few drops from there it won’t work out.
You have to use the first drops because that is the most potent coffee. I
have had a box of kimbo coffee opened for a few weeks now and it works fine
with thayt. Good luck!

hallnoats4ever says:

@YoPaulie21 looks like just a strong cup of coffee

Jake McLewee says:

Hi, what size is your Moka pot? Thanks

lalu225 says:

we call this “rubbing ness” 🙂 you just put to teaspoons of sugar and one
teaspoon of instant coffee into a cup, add a teaspoon of hot water, mix
vigorously until it changes color to light brown, then add the rest of hot

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