Cafetera

7:00AM, driving in with the windows down. Every single day. Sweet aroma of Cuban cafecito--it is the best colada (espresso) you will ever have and the only kind you will ever need. Playlist on point: Monsters of Folk, Ozomatli, Gregory Alan Isakov, Future Birds. Even a little Dylan.

Every day is the greatest day in South Florida, and every morning will be like a dream with one of these babies:


This is a cafetera, which is Spanish for "coffee maker," but it is definitely not just any coffee maker. It is very similar to an Italian "Macchinetta," and in English is referred to as a moka pot. You can find one at almost any grocery store down here and they come in 3 different sizes. I found mine at Publix. The smallest one makes 2 servings of cafecito. The medium one makes 4, and the large one I am not sure, but I need one because the medium is just not enough for me or with guests. Some say that a new cafetera needs to be broken in and that it may make quite a mess on your stove if you are not attuned to using one. I am pretty on-point at making a "blow your mind" cafecito and if you would love to give it a go, I will gladly take on the position of breaking them in for you and sending one along--I would be more than happy to do so.

I do not recommend following the instructions that come with the cafetera. This is a nice informative step-by-step guide to using your new (or borken-in) moka pot. In brief...

1. You must use Cuban espresso.
2. Fill bottom vessel up with water just below the inside lip.
3. Turn temperature to boil and wait patiently.
4. You will begin to here sputtering noises coming from inside. Turn off heat once cafetera reaches a full roar (you will know). Once it stops roaring, remove cafetera from burner.
5. Serve with espumita to make true Cuban colada, or:
   add one tsp. of sugar to each serving, or equal amounts chocolate almond milk.
6. Die and go to heaven.