When thinking of Italy and coffee, it is almost inevitable to think of the classic Moka coffee. Actually, we all know how to use it. It can not be that hard. Why then a manual on the Moka? This manual goes beyond the technical procedure of the Moka. It seems that in the Italian popular culture there are certain non-explicit-rules about the procedure of the coffee making. And the common manuals do not include these non-explicit-rules. What Moka should one buy? What to expect from it? How much water is needed? What kind of re we should use? Not to mention the type of coffee. Or how to serve. Or whom to serve first.