Description
Steam pressure extracts coffee compounds at 1-2 bars.
Technical
Water heated in lower chamber creates steam pressure (1.5 bar max), forcing water through ground coffee in a filter basket. Unlike espresso machines, no pump generates pressure - only steam expansion. Yields 8-12% TDS (total dissolved solids).
Culinary Significance
Produces concentrated coffee with crema-like foam, stronger than drip but less intense than true espresso. Ideal for milk-based drinks or solo consumption.
Science
Primary Reaction
Steam pressure extraction of coffee solubles
Parameters
Temperature
96°C optimal
92°C to 120°C range
Time
6 minutes
4 minutes – 10 minutes
Equipment
Stovetop heat sourceMoka pot (aluminum/stainless steel)Grinder (burr recommended)