[Closed] Bialetti - how do you get it to make that creamy layer?

Never really managed it with mine

Warm spoon inverted, pour cream onto back of spoon which is just on surface of coffee

david - not what i mean dude

Don't think you can with a mocha pot, needs very finely ground beans an they'd clog it

I'm sitting in a room with my italian parents in law, and the advice is as follows: take a spoon of sugar, and dump it in the cup. Then throw in the first few drops of coffee produced by the bialetti, and stir them vigorously into the sugar. Once the bialetti is done with the rest of the coffee, pour it into the cup. You will end up with a creamy foam on top of the coffee. Supposedly. They are insistent that it should be the very first drops produced that should go into the sugar.

adding sugar isn't going to produce instant crema, and what if you don't like sugar in coffee?
i never managed to produce crema with a stovetop (or not any that didn't immediately dissipate).
problem solved with a gaggia and a grinder.

whoops I went all 80s then

my bialetti makes a nice crema - I don't do anything special, I suppose I brew it fairly slow

however - the crema is lost when you pour the coffee into the cup, so not much use really