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In Italy, ordering a Caffe Moka is quite different from, say, calling for a Mocha coffee in the UK.  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. Vapour 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 heat, and carefull not to overheat to coffee.

The flavour of Moka pot coffee depends greatly on bean variety, roast level, fineness of grind, and the level of heat used. Due to the higher than atmospheric pressure involved, the mixture of water and steam reaches temperatures well above 100 °C, causing an efficient extraction of caffeine and flavours from the grounds, and resulting in a brew comparable to espresso.


How to make great Moka coffee


Our Moka Pot recommendations


Bialetti Moka Express Espresso Maker, 3 Cup

Bialetti Elegance Venus Induction 6 Cup Stainless Steel Espresso Maker





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