The distinct stovetop moka pot, also called a macchinetta or cocotte, produces a strong, concentrated coffee without an actual espresso machine. Finely ground coffee is placed in a bottom chamber that gets pressurized by steaming water from the lower portion. When heated, pressure forces the water up through the grounds which extracts their coffee solids as it passes through.
Moka pot coffee is darker, thicker and possesses a higher level of viscosity compared to other brew methods. The result is an intense aromatic shot of coffee hovering between espresso and American brewed coffee.
