I've seen the moka on the Croatian side as well, where they call it a "kafeterija." Here's one neat trick some of the moka users there have: put about 1 teaspoo

I've seen the moka on the Croatian side as well, where they call it a "kafeterija." Here's one neat trick some of the moka users there have: put about 1 teaspoon of sugar in your cup, then as soon as the water starts to percolate (about 1cm of coffee in the top compartment) take it off the heat and pour about 1cm over the sugar. Put back on heat to finish percolating. Meanwhile use the back of a teaspoon to grind the sugar into the coffee, really press into it like a mortar and pestle. You need the consistency to be about the viscosity of honey. Then fill your cup and stir. You end up with a delicious, rich, sweet white foam at the top.