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.