Moka pots are sometimes referred to as stove-top espresso makers and produce coffee with an extraction ratio like (but somewhat higher than) that of a conventional espresso machine. The resultant brew has increased extraction of caffeine and flavours from the grounds versus filter coffee, resulting in a stronger brew than that obtained by drip brewing. Italians only drink espresso? You got to be joking! Despite the near ubiquity of coffee bars approximately 2/3 of the coffee Italians consume is drunk at home. Almost nobody owns a countertop espresso machine. Instead, the most common kitchen appliance is a moka pot. Moka pots are so popular for home use that many Italian stoves come equipped with a smaller burner and grate specifically for the purpose. Thats why we want you to drink like the pros and start using your Moka pots to brew REAL coffee. How to use the Moka Pot The boiler (marked A in the diagram) is filled with water a little below the safety release valve. The funnel-shaped metal filter (B) is inserted. Ground coffee is added to the filter. Then the upper part (C), is tightly screwed onto the base. The pot is placed on the stove top and the water is brought to its boiling point. The steam eventually reaches a high enough pressure to gradually force the surrounding boiling water up the funnel through the coffee powder and into the upper chamber (C), where the coffee is collected.When the coffee is completely brewed, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. This strombolian phase" allows a mixture of superheated steam and water to pass through the coffee, which leads to undesirable results, and therefore brewing is stopped as soon as this stage is reached.