I was making a moka-pot espresso (yes, not a real espresso by definition,) but instead of lightly filling the coffee tray, I tamped it gently with a spoon..A minute or so later, coffee drooled out of the spout then started splashing out small drops..making a small mess before I decided to close the lid.

Because the water struggled to reach the spout, the pressure became extremely high in the chamber, which I presume to be at best slightly hazardous.

However, the resultant coffee was a rich (single) espresso with a consistency between that of honey and maple syrup.

It was lovely and I was wondering if anyone has had experience or could shed some more light on what I had made and how to produce it under less stressful situations. The coffee had left a very obvious and thick stain in the cup as a result of its thick consistency.

Best Regards,

Barista