Moka pots uses the physics of Liquid Water Vapour theory and Darcy's Law of Linear Filtration to brew moka coffee. When the moka pot is filled with water and heated on the stove, the water heats up and generates steam. This steam increases the pressure in the bottom chamber up to 2 bars and pushes the water up through the waiting coffee granules into the top chamber where it is ready to be poured. Moka coffee is not espresso and is a unique form of coffee brewing with its own individual flavour characteristics. Grind of Moka: Moka pots requires a very specific coffee grind. The optimum grind for moka pot coffee is medium to medium-fine ground coffee - coarser than espresso ground coffee - but finer than for a filter coffee maker. Art of Moka is ground specifically for moka pot brewing. Facts of Moka: Moka pots can be found in 90% of Italian households and over 300 million have been sold globally over the years as a symbol of Art Deco and Italian design, as well as brewing fantastic coffee. The iconic moka pot was invented by Alfonso in Crusinallo in Northern Italy in 1933 when Alfonso’s wife was doing the laundry and he observed that the “washing machine” was a bucket covered with a cap fitted with a tube. Soapy water in the bucket was brought to the boil in the bucket, building up pressure, before pushing the water up through the tube to disperse over the laundry. Store in a cool, dark dry place and, once opened, preferably consume within one month.
