The Student Moka (a.k.a. the Double Moka)

Some call it the student moka, some the double moka, others simply “coffee squared”. The principle is as simple as it is brutal: you brew a moka pot using coffee instead of water. The result is coffee extracted twice — dense, heavily caffeinated, and born in the flats of Italian students facing all-nighters before exams.

What you need

• A moka pot (preferably not your best one: this recipe puts it through its paces)
• Ground coffee for moka, enough for two brews
• Water
• A stove

Method

1. Brew a first, regular moka

The classic way: water in the boiler up to the safety valve, coffee in the funnel without tamping, low heat. As soon as it comes through, take it off the stove.

2. Let it cool (a little)

Pour the fresh coffee into a cup and let it sit for a few minutes. Meanwhile, empty the funnel, rinse the pot and refill it with fresh ground coffee.

3. The trick: coffee instead of water

Fill the boiler with the coffee from the first brew, again up to the valve. If you’re short, top it up with a splash of water.

4. The second extraction

Back on the stove, still on low heat. The extraction will be a bit slower and noisier than usual — that’s normal. As soon as the pot gurgles, switch off and serve.

The result

A pitch-black, almost syrupy coffee, with close to double the caffeine of a regular moka. The bitterness is pronounced: those who take sugar tend to be generous with it.