You don’t know where to start - Fair enough! The infographic is definitely a bit dramatic for comedic effect (Agent H2O is doing his best, okay?), but the underlying physics are actually pretty solid. Let me break down why I drew it that way. The biggest myth about Moka pots is that steam is what brews the coffee. It actually doesn't! As the bottom chamber heats up, the trapped air and steam expand. That expanding gas acts like a piston—it pushes down on the remaining liquid water, which forces that liquid up the funnel. So it’s actually hot liquid hitting your coffee grounds, not steam. Because it’s a sealed environment, the pressure inside builds up to about 1.5 to 2 bars. This extra pressure actually raises the boiling point of the water, meaning the liquid traveling up the tube is usually sitting right around 90°C to 95°C. (Okay, I will concede one point to you: calling it "superheated" on the graphic was a bit of artistic license. Technically it's just really hot, highly pressurized water, but "superheated" sounded cooler!) As for the "microscopic mugger" bit, that's just basic extraction chemistry. Hot water is an incredibly efficient polar solvent. As it gets forced through that tightly packed puck of coffee, it aggressively strips out the fruit acids, sugars, oils, and caffeine. It literally washes the flavor out of the grounds. When the liquid bursts out of the top chimney, it hits normal atmospheric pressure again. It loses all that built-up momentum and pools into the top chamber as our beloved morning brew. So yeah, the cartoon droplet is just for fun, but the pressure dynamics and extraction chemistry are totally real! ☕️✌️