Brewed moka coffee is the dark coffee made in a stovetop pot, ready to drink or cool for tiramisù.
Photograph · Caffè della moka
The same coffee can fill a small cup or soak into savoiardi.
The Tiramisù World Cup’s original-category rules specify unsweetened coffee prepared with a moka and supplied cooled. Andrea Ciccolella’s published recipe likewise cools the coffee before dipping the biscuits. This is a documented recipe choice, rather than a rule for every tiramisù.
illy describes moka brewing as water passing through ground coffee under pressure. Its guide calls for a medium grind, water below the safety valve, and a filled but untamped filter. Brew over low heat and remove the pot before, or at the first hint of, gurgling. Follow your pot’s own instructions.
For this tiramisù version, prepare the coffee without sugar and let it cool before briefly dipping the savoiardi. Brewed coffee is the liquid ingredient; beans, coffee cream and coffee liqueur are different products.
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