The Moka coffee pot is a version of the classic espresso coffee maker. It works on the principle of coffee being prepared by steam pressurized water. The model of the coffee maker was first patented by a man named Alfonso Bialetti in 1933, and his company produces the same model till date by the name of Moka Express. The Moka coffee pot is mainly famous in Europe where it is used extensively by people, but it has been displayed in the Science Museum of London and other industrial art museums across the world.

The Moka coffee pot mainly has two parts – the lower boiler part, and the upper part. The lower boiler pot is where the water is filled in. Then a funnel shaped metal filter is inserted in it. This filter is where finely ground coffee is put in. The upper part is then attached to the lower part by screwing it to the base. There is a second filter attached to the bottom of the upper part. When the heat source is on, the water in the boiler boils and the steam goes up through the filters, blending with the coffee to finally collect in the upper part of the coffee pot. There is a safety valve to take out the excess steam, and usually, there is a gurgling sound when the coffee is being made.

It’s best to read the instruction manual before one starts using this pot, because sometimes one really doesn’t get to know when exactly the coffee is ready. There are times when the gurgling sound starts coming after most of the upper container of the pot has already been filled. Also, leaving the coffee pot on the stove for a very long time can turn out to be dangerous.

Most of the times, the taste of the coffee depends on the kind of coffee beans, and the temperature, pressure etc under which it is being prepared. However, the Moka coffee comes out to be much better than the regular drip coffee. The blending happens well in the Moka coffee pot because of the unique steam mechanism, which helps in the better extraction of caffeine from the coffee, and so it brews very well. In terms of the foam emulsion, Moka coffee pots can give the same kind of effect as conventional espresso coffee makers. What really make the difference in this case are the grind selection and the bean variety. Countries like Italy, Spain and Portugal have a special fascination for the Moka coffee pot.

The maintenance of the Moka Coffee Pot is not very demanding. It only requires an occasional replacement of the rubber seal and the filters. And it’s good to check from time to time that the safety valve is working fine and is not blocked. Filters usually have the residue sticking to them after each time you make coffee. However, there are special soaps and detergents in the market that help you clean the Moka coffee pot easily.

Most companies and manufacturers of Moka pots use aluminium as the basic building material. This is done so that the coffee pot can be used over the open fire. However, there are some companies who manufacture Moka coffee pots using stainless steel too. Mukka Express, a cousin of the classic Moka Express being manufactured from Bialetti allows milk to be mixed with the coffee while the brewing and the preparation is on. The name Mukka is basically a pun version of the Italian cow named Mucca.

Other famous manufacturers of Moka coffee pots in Europe include Alessi and Bellman. Bodum also has an espresso maker which has functions similar to that of a Moka coffee pot.

- Ronit Baugh

Frappe Coffee comes in the category of cold beverages. It was accidentally discovered by an employee of the Dritsas Company called Dmitri Vakondios back in 1957 in the International Trade Fair happening in Thessaloniki. Yannis Dritsas was representing the Nestle Company in the Trade Fair. He was exhibiting a chocolate beverage which had been launched by the company especially for children. This chocolate beverage was prepared by mixing chocolate powder in cold milk and mixing it with a shaker. Dmitri Vakondois wanted to have his usual Coffee break. But he couldn’t find any hot water. So taking inspiration from Yannis Dritsas, he mixed the coffee powder with cold water in the shaker. And Lo Behold! Frappe Coffee was invented!

Frappe Coffee also called as Café Frappe is the national coffee of Greece and is one of the most popular drinks in the country. In French, the word ‘Frappe’ literally means chilled. However, in Greek, the word ‘Frappe’ means shaken. In Greece, Frappe Coffee is always served with a glass full of water. Frappe Coffee is most loved and enjoyed because of its rich, creamy and frothy top. It has a refreshing taste. The froth is a result of tiny air bubbles which are fused together by coffee particles. The best Frappe Coffee is that which has the tiniest of air bubbles and has a froth which is almost one and a half to two inches thick.

Frappe coffee can be made according to individual taste and liking but actually it has three degrees of sweetness levels. In the first level, which is also known as the sweet level, two teaspoons of coffee is added and four teaspoons of sugar is added. In the second level, which is also known as the medium level, two teaspoons of coffee is added and two teaspoons of sugar is added. In the third level, which is also known as the plain level, only two teaspoons of coffee are added with no sugar. A dash of vanilla ice cream instead of milk can make the beverage more refreshing and delicious.

Although there are many ways to make a Frappe Coffee, following is the most popular recipe which is used widely to make Frappe Coffee.

Ingredients to make Frappe Coffee:

• Coffee – 1 tea spoon
• Sugar – 2 tea spoons
• Vanilla Ice Cream – one scoop
• Water – 2/3rd cups full
• Milk – 1/3rd cup full
• Ice – According to individual liking

Method to make Frappe Coffee:

• Step 1: Boil 2/3rd cup of water and add coffee to it. Prepare a strong concoction of coffee.
• Step 2: Stir in the sugar while the coffee is still hot.
• Step 3: While the coffee is still hot, add the milk and then stir again.
• Step 4: Put ½ a cup of ice in the blender and pour in the coffee.
• Step 5: Switch the blender on and off rapidly for a few times so that the ice breaks up.
• Step 6: Add a scoop of vanilla ice cream and turn the blender on to a medium level.
• Step 7: Once the coffee and the ice have blended, you can add a little more ice if you want and blend again. If you desire a thicker Frappe, add more ice.
• Step 8: Blend the coffee and the ice together until it becomes a smooth mixture.
• Step 9: Pour the Frappe Coffee in a tall glass and serve immediately.

- Seema Khinnavar