| from the original on 4 October 2017 | Chicago: University of Chicago Press |
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| Running the pot through the dishwasher generally results in corrosion and oxidation of the protective oxidized layer of aluminum, leaving freshly exposed aluminum to react with the air, creating a dirty, reactive, and blackened surface | Finely-ground coffee is added to the filter as shown below |
Counterintuitively, adding more water to the lower chamber will not allow more coffee to be extracted at the same temperature; in fact, adding water reduces the volume of air whose expansion forces the water of the boiler up in the funnel, so that in typical operating conditions the volume of coffee is proportional to the volume of air in the lower chamber.
11| It incorporates a weighted valve as a on top of the nozzle that allows pressure to build up inside the water tank in a manner similar to a | Its popularity led to non-Italian South European manufacturers making copies or new designs inspired in the original Italian design |
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| Greenbaum, Hilary 1 September 2011 | As pressure builds up more quickly in this method since there is much less leakage of vapour compared to the standard moka pot, it reaches the level required for water to rise through the ground coffee in a shorter time |
Italians generally do not preheat the water used, though established baristas such as and recommend using preheated water in the base.