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In Italy a Caffè Moka is quite different from, say, calling for a Mocha coffee in America. To sound alike is not to taste alike, coffee-style. For making moka, the chocolate syrup is nowhere in sight. Small, two-chambered moka pots sit on many Italian stovetops, easy to use and producing a full-bodied coffee, rich in aroma. Many have an hourglass shape, but you can find moka pots in a variety of styles, all based on the same operating principle. Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee. It’s really that simple, but it does take some practice, a careful eye and the right grind, never too fine. Use a low flame, and be sure not to overheat to coffee ref: illy The origin and history of coffee dates back to the 10th century, and possibly earlier with a number of reports and legends surrounding its first use. The native (undomesticated) origin of coffee is thought to have been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, South India (Coorg), Persia, Turkey, Horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to South East Asia and then to America.
The word "coffee" entered the English language in 1582 via the Dutch koffie borrowed from the Ottoman Turkish kahve, in turn borrowed from the Arabic qahwah The Arabic word qahwah originally referred to a type of wine, whose etymology is given by Arab lexicographers as deriving from the verb qahā ( "to lack hunger") in reference to the drink's reputation as an appetite suppressant. The word qahwah is sometimes alternatively traced to the Arabic quwwa ("power, energy"), or to Kaffa, a medieval kingdom in Ethiopia whence the plant was exported to Arabia. These etymologies for qahwah have all been disputed, however. The name qahwah is not used for the berry or plant (the products of the region), which are known in Arabic as bunn and in Oromo as būn. Semitic had a root qhh "dark color", which became a natural designation for the beverage. According to this analysis, the feminine form qahwah (also meaning "dark in color, dull(ing), dry, sour") was likely chosen to parallel the feminine khamr and originally meant "the dark one"
The name says all: an espresso is to be freshly prepared and enjoyed immediately. Expressly. For coffee purists, espresso is the quintessential coffee preparation – rich, aromatic and velvety all at once; a natural layer of crema on top belying a full-bodied, yet deftly balanced liquid below. When ideally realized, a small miracle of chemistry and physics: science and art gliding together on air. ref:illy
One of the ways for making great coffee is by using a Moka Pot Moka pots were invented in 1930s Italy. The name refers to the city of Mocha, Yemen, for many centuries a center of coffee excellence. Every moka pot consists of a cylinder (bottom chamber), a filter funnel, a collector (top chamber) with a second removable filter, held in place by a rubber gasket. The seal and removable filter should be changed periodically. ref:illy
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