What’s the generic name for coffee made in a Bialetti-style pot?

What’s the generic name for coffee made in a Bialetti-style pot?

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  1. Most people know the roughly hourglass-shaped pot as a “Moka” pot (with the Bialetti manufactured pot being the most commonly seen, nice quality Moka pot available) and refer to what it brews as simply coffee or, as you have suggested, stove-top espresso. I have seen it referred to as Italian home-style coffee, but I most often hear hosts ask if their guests would like “a cup from the Moka pot” in my circles.
    The term “Moka” here is not related to the way Americans refer to “mocha” as the addition of chocolate to the coffee drink. It may be related to the port city and major coffee market of Mokha, in Yemen, and be harkening back to the somewhat hourglass-shaped ibrik vessel that is commonly used in that region of the world to brew coffee.
    “Real” (modern) espresso is pushed through extremely fine grounds in a rigid steel portafilter at pressures from 6 to 15 bars. The Moka pot just exceeds atmospheric pressure through more coarsely ground coffee and a much less sophisticated filter cup. Since the coffee is extracted by being “expressed” under some pressure (say 1.25 to 2 bars, depending upon the fineness of the grounds and how you fill the filter cup) it can be loosely considered “espresso.”
    Regardless of whether it fits the modern definition of “espresso,” it is a popular way to produce a rich cup of coffee intended to be served at home–usually after a meal or sometimes with milk for breakfast.

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  2. Here in Italy, we call this particular type of coffee: “Caffè della Moka”, because the stovetop machine invented by Alfonso Bialetti in 1933 is actually called “Moka” in Italy.
    I guess you could eventually translate that to Moka coffee, or maybe stovetop coffee, but it should contain the “Moka” word somewhere!
    Also, keeping the italian words might give it more flair, we invented this in italy after all, and Pizza remains the same in many languages, for example.
    It’s just too bad the original moka isn’t made in Italy anymore, since Bialetti moved most of its production to Romania 🙁
    But seriously, who doesn’t love Moka? 🙂
    S.

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  3. Italians just call it ‘coffee’ (it’s generally the default in a home, and never drunk elsewhere, so it is clear from context). Although it is not exactly espresso, ‘stove top espresso’ will generally be understood in the U.S.

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  4. I’ve seen it described as espresso and I’ve also seen it described as coffee. On the espresso-coffee continuum, it lies somewhere between.
    A bialetti-style moka pot uses more pressure than a drip-style machine but less than, say a 15-bar espresso machine. This results in a more concentrated product and more extracted oils from the grounds than coffee.

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