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adsman: Thanks. I found a good link on the moka:
Moka Brewing
Moka Pot stovetop brewers produce a dense concentrated cup that's something between espresso and Turkish coffee. Coffee is placed into a filter between the lower chamber (that you fill with water) and the upper chamber that will contain the finished beverage after brewing. Since the water is forced through the cake of coffee by pressure, the process bears more resemblance to espresso extraction that infusion (gravity-based) brewing.
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There is a store near by where I can get lavazza coffee beans and their espresso grind so I can also vouch for the quality of this coffee.
-Zeno
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This is my preferred method, and I'm actually using that exact brand at the moment two. Using almost 50% hot milk ensures a really smooth, strong coffee.
In the UK I think these stove top machines often get called espresso makers even though they aren't quite.
Otherwise, I think filter coffee is standard in the US, but surprisingly not so in the UK where cafetieres are mostly used.
If you're one of those people do yourself a favour and get a filter and some papers - much quicker to make a single cup, and much less harsh than the coarse taste of cefetiere coffee.
How many scoops do people put in their Mokas?