In Italy a Caffè Moka is quite different from, say, calling for a Mocha coffee in America. To sound alike is not to taste alike, coffee-style. For making moka, the chocolate syrup is nowhere in sight.
Small, two-chambered moka pots sit on many Italian stovetops, easy to use and producing a full-bodied coffee, rich in aroma. Many have an hourglass shape, but you can find moka pots in a variety of styles, all based on the same operating principle. Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee.
It’s really that simple, but it does take some practice, a careful eye and the right grind, never too fine. Use a low flame, and be sure not to overheat to coffee.
Moka pots were invented in 1930s Italy. The name refers to the city of Mocha, Yemen, for many centuries a center of coffee excellence.
Every moka pot consists of a cylinder (bottom chamber), a filter funnel, a collector (top chamber) with a second removable filter, held in place by a rubber gasket. The seal and removable filter should be changed periodically.