How to make Italian coffee (at home)

Most weekdays, I make a point of popping out of the office in order to grab a coffee at a local cafe. Many of my co-workers go to one in particular on the via Moscova and I've joined them frequently enough that the proprietor now recognizes me when we exchange friendly greetings. If I head out in the morning, I'll usually grab either a marocchino (espresso with foamy milk and a dash of cocoa) or a cappuccino. If it's afternoon, a marocchino or espresso hits the spot. Never, EVER, order a cappuccino after 10 a.m. Major social faux pas.

But on weekend days, it's all I can do to drag myself out of bed to let the dog out. Getting dressed nicely enough for a cafe is pretty much beyond my capabilities so I've had to learn how to achieve my caffeine fix at home. The Bialetti Mokapot is an acceptable substitute for a cafe espresso and allows you to produce coffee right on the stove top. Bialetti also makes a stove top cappuccino maker (which Mark got me for Christmas) but it's a little trickier to work with so that posting will have to wait for another day.

1. Here is your stove top Mokapot. You must first dismantle it (by unscrewing it in the middle) and add water to the bottom part up to the little vent that sticks out.

2. You had to take out the filter to put the water in. Now, you scoop coffee (I prefer Illy's Mokapot) into the filter so that it fills up. Do not pack the filter. Put the filter back into the base and screw back on the top.

3. Place the Mokapot on a medium stove setting. You need to stay close by to that you can hear it gurgle when the coffee is ready. Don't peek in the top! The water in the bottom will start to steam. Eventually, enough pressure will build that the water will be forced up through the filter and into the top part of the Mokapot. Pay attention because you don't want the coffee to boil.

4. The top chamber is full and ready for drinking.

5. Add sugar, if you like. You might have to wait for a few minutes for the coffee to cool enough to drink - it's not a perfect science.

6. Ta-day! A moka with cheerios, my Sunday morning speciality!

7. Cleaning your Mokapot: Bialetti (and tradition) dictate that you should not use soap on or scrub your Mokapot. The film that is left inside the pot is desirable in order to prevent any slight aluminum taste to enter the coffee. Rinse well and clean gently with cloth.