The mocha coffeepot is composed of three parts: the boiler in which the water is brought to boil, the metal filter basket that holds the finely ground coffee and the top that holds the brewed coffee which is ready to serve. The water passes through the coffee due to the pressure of steam. It remains in contact with the coffee for about one minute and extracts approximately 22 per cent of the substances contained in the coffee.

The result is brewed coffee with a decisive flavour, medium body and intense aroma. Usually, six grams of “medium” or "dark" roasted coffee is used for a cup with a capacity of 40-50 ml.

A few hints for a special coffee

1. Use fresh, soft water. Brackish water, or water that is too rich in limescale will affect the flavour. Do not use boiled water.
2. The container should be generously filled with ground coffee and never pressed. Rest the coffee and remove any lumps. Alter the proportions of coffee and water according to requirements.
3. Do not speed up the preparation time. In fact, cold water should be used, which gradually heats over brisk heat. Wait a few minutes.
4. Place the coffeepot on low heat and keep the lid open. It is a good idea to place a splashguard over the lip of the mocha.
5. Remove the coffeepot from the heat when the coffee is ready. The coffee should never boil because this would give it an unpleasant taste. Move the coffeepot off the heat a few seconds before it finishes bubbling through.
6. Drink coffee very hot, as soon as it's made. This is the best time to enjoy its full flavour and aroma. Left-over coffee should be kept in the fridge, to preserve its flavour and aroma.
7. Clean the coffeepot carefully after you use it. Do not rinse with soap or detergents. Use boiling water only. Clean the filter thoroughly. New mochas, or those which have been unused for a long time, should be allowed to boil with a little coffee before use.