How exactly does that Moka thing work?
Sorry, but no. That is a common misconception and completely wrong. They are totally different.Works like an old fashioned percolator. Fill bottom with water, add desired quantity of espresso ground coffee and perc.
A percolater boils the water, which then bubbles up through the capillary tube and spreads out over the basket and drips down. It then gets boiled and recycled until the coffee grounds are fully leeched out and maximum strength is achieved.
A moka pot boils the water in the lower chamber under pressure to make steam. This is why moka pots have a safety pressure relief valve on the lower chamber. The steam is forced up through the grounds under pressure then through a capillary tube into the upper chamber. One time through, no reboiling or recycling the brewed coffee.
Steam, forced through the grounds under pressure - that is the definition of "espresso" (express). Moka pots absolutely do make espresso.
Properly tamping (packing) the coffee basket to achieve the right resistance to achieve the right steam pressure is a bit of an art, but is as important as the proper fine espresso grind. You'll know if you packed it too tight if the pressure valve vents steam.
(And Starbucks is horrid. My personal opinion is they must achieve their signature flavor by simply overroasting the beans until they achieve a nice uniform state of being burned. Then it always tastes the same...burned. Oh, I'll drink it if there's nothing else...and try not to gag.)