|Though everyday usage of these pots does not require much in the way of theoretical understanding, a number of physics papers have been written between 2002 and 2009 providing models for the process, utilizing the and to provide insights into how the pot works, dispelling the popular myth that a Moka pot needs to boil water to brew the combined with the expanding gas is sufficient , The boiler marked A in the diagram is filled with water almost up to the safety release valve some models have an etched water level sign and the -shaped metal filter B is inserted||Maintenance [ ] Moka pots require periodic replacement of the rubber seal and the filters, and a check that the safety release valve is not blocked|
|from the original on 7 July 2011||Moka pots are sometimes referred to as stove-top espresso makers and produce coffee with an extraction ratio slightly higher than that of a conventional|
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|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|
|The Curious Barista's Guide to Coffee||Chicago: University of Chicago Press|
from the original on 4 September 2011.