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