The moka pot, also known as a stovetop espresso maker, is a coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee. It was first patented by inventor Luigi De Ponti for Alfonso Bialetti in 1933. Bialetti Industrie continues to produce the same model under the name “Moka Espresso”. The moka pot is most commonly used in Europe and in Latin America.
The Moka pots is used over a source of heat, such as a gas stove flame or an electric range. The body is made from aluminum or stainless steel, though other alloys are sometimes used.
The Moka pot has various variants such as the “Brikka” an improved version of the Moka pot manufactured by Bialetti. Other improved versions of the stovetop espresso maker include: Bellman’s stainless steel CX-25 moka pot, the Argentinian Volturno moka pot, and 9barista.
Is Coffee from Moka Pot Considered Espresso?
The espresso definition states that a shot is prepared by pushing pressurized hot water through a coffee puck. From this perspective the Moka pot qualifies as an espresso maker. Espresso purists argue that the pressure is very low in a traditional Moka pot, and the drink doesn’t get enough of the emulsified oils. Because of this, a Moka pot coffee doesn’t have crema, or it has very little of it, and it doesn’t have the same flavor profile as an espresso pulled from a pump operated espresso machine.
High Pressure Stovetop Espresso Makers
There are high pressure stovetop espresso makers on the market, being capable of pushing the water around 9 bar. Compared to the traditional Moka pot at 1-2 bar pressure, these devices can brew real espresso. Some of these devices can even regulate the temperature during brewing. Examples of stove top espresso makers that can deliver 9 bar are Bacchi and 9Barista.