Where is moca: MOCA Grand Avenue • MOCA

Visit • MOCA

Welcome to The Museum of Contemporary Art. With two distinct venues—MOCA Grand Avenue and The Geffen Contemporary at MOCA—and Michael Heizer’s seminal artwork Double Negative (1969-70) in the Nevada desert, we engage audiences through an ambitious program of exhibitions, educational programs, and publishing.

Advance ticket reservations are now available! Tickets will be released every two weeks on Tuesday at noon.

All visitors, including members, need to get advance timed-entry tickets online. A very limited number of tickets may be available to be reserved on-site, subject to capacity. Phone reservations are available at the MOCA Box Office by calling 213-633-5351 between the hours of 11am-5pm Wednesday—Sunday. General admission to MOCA is free courtesy of Carolyn Clark Powers.


The Museum of Contemporary Art is committed to making the experience of art accessible. We welcome and serve all visitors in an inclusive and safe environment. To ensure all visitors have a safe and memorable experience, we ask staff and visitors to be considerate of others as we share this space. If you need assistance, see something odd, or just need to borrow a pencil, please let a Gallery Attendant (MOCA staff wearing all black) know how we can help.

We ask everyone to adhere to the following guidelines:

Please respect our staff and your fellow art lovers!

MOCA celebrates diversity among its visitors and staff, and strongly condemns violence, bullying, or hate speech based on race, gender, gender identity or expression, or sexual orientation. We are a proud member of the Safe Space Alliance.

Let’s stay safe together! Do not visit MOCA if you are feeling sick, have a fever, or have any symptoms of COVID-19. Face masks are optional. Please respect the individual choices of our staff and visitors.

Please enjoy our artwork with your eyes! However, please keep two feet of distance from all works of art. Even a slight touch can damage the surface so we ask that you leave touching the art to the professionals. If artwork is interactive, we’ll be sure to let you know. Help us protect the artwork for future generations of visitors!

Adult supervision of all children is required. Young children may not be carried on the shoulders, but strollers are welcome and available for check-out. Inquire with a friendly MOCA Gallery Attendant when you arrive; we’ll hold your ID while you borrow it.

Adult supervision of all children is required. Young children may not be carried on the shoulders, but strollers are welcome!

Food, drinks, backpacks (even if they are purses), and large bags are not allowed in the museum, and we cannot hold them for you. Due to COVID-19 prevention measures, MOCA staff will not handle or store these items. Kindly leave them behind prior to your visit. We appreciate you helping us keep the museum clean and safe for our visitors and staff.

Photos are welcome in the museum! Just please turn off your flash and put away your tripods, selfie sticks, stabilizers, gimbals, or any equipment that extends the reach of your camera. We only ask that you do not photograph any security equipment, emergency exits, or staff members without consent.

We love pencils! All guests are permitted to take notes and make sketches in the galleries using pencils. Please keep ink, charcoal, markers, oils, and other liquid media at home or safely stowed away.

Service animals, as defined in the Americans with Disabilities Act, are welcome at MOCA. Please note that pets and emotional support animals are not permitted.

Wheelchairs are available for check-out at the reception or lobby desk. Just inquire with a friendly MOCA Gallery Attendant when you arrive; we’ll hold your ID while you borrow it. Wheelchairs will be wiped down with sanitizing supplies between uses.

Shirts and shoes please. We ask that all guests wear complete attire as they enjoy the museum. The Museum of Contemporary Art reserves the right to refuse admission, control occupancy, or eject/remove any person for any reason without refund, including violating the code of conduct or exhibiting unsafe, inappropriate, or disruptive behavior, or behavior likely to cause damage.


In order to protect the safety of visitors, staff, and artwork, MOCA is currently operating with capacity restrictions at both venues. Group reservations are subject to ticket availability.

All Grand Avenue ticket reservations can be made here. General admission to MOCA Grand Avenue is free courtesy of Carolyn Clark Powers.

Pipilotti Rist: Big Heartedness, Be My Neighbor at The Geffen Contemporary at MOCA is a specially-ticketed exhibition that requires paid admission. For nonprofit and academic groups, a special group ticket rate of $8 per person is available for Thursdays and Fridays only, subject to availability. These group requests can be made here.

We are not offering guided tours at this time at either location. Upon arrival, we ask groups to stagger their entry into the museum and not congregate in galleries or other indoor spaces. For groups of more than 5 people, we kindly ask that you divide your group into smaller subgroups as you move through the galleries.


We are happy to schedule American Sign Language (ASL) interpreters for special tours, lectures, and other talk-focused public programs with two weeks’ notice. Request an interpreter by emailing [email protected]

Annual Closures

Closed Independence Day, Thanksgiving Day, Christmas Day, and New Year’s Day.

MOCA Grand Avenue • MOCA

Photo by Elon Schoenholz, courtesy of The Museum of Contemporary Art, Los Angeles

Architect Arata Isozaki designed MOCA Grand Avenue in 1986 with classical architecture and Los Angeles popular culture in mind. Today this location hosts the museum’s main galleries, Lemonade Café, the flagship location of the MOCA Store, and staff offices.



General admission: Free

General admission to MOCA is free courtesy of Carolyn Clark Powers.

Special Exhibitions: 

General: $18

Seniors and students: $10

Members: Free

Children under 12: Free

Getting Here

250 South Grand Avenue

Los Angeles, CA 90012

MOCA encourages the use of public transportation; please use the Metro Trip Planner to plan your visit.

Parking Options

  1. California Plaza

    351 S. Olive St., Los Angeles, CA 90013

    Parking rates at Cal Plaza are $4.40 for every 10 minutes, $44 maximum (until 5am).

    $15 flat rate for weekdays from 5pm to 5am and all day on weekends and holidays.

    Visitors can enter California Plaza from Olive Street or Lower Grand, between Kosciuszko Way and 4th Street, near the Omni Hotel. Entrances are marked 1 CAL and 2 CAL; either entrance can be used.
  2. Metered Street Parking is available on Grand Ave. Please note that MOCA is unable to validate parking for any downtown lot.


General Information: 213/626-6222 or email [email protected]

​Lemonade at MOCA

Located adjacent to the entrance of MOCA Grand Avenue, Lemonade at MOCA is the fast-casual restaurant serving seasonal food and refreshments.

Monday: Closed

Tuesday: 10am–5pm

Wednesday: 10am–5pm

Thursday: 10am–5pm

Friday: 10am–5pm

Saturday: 10am–6pm

Sunday: 10am–6pm

Know Before You Go

View the full guide of information to know before arriving to MOCA Grand Avenue here.

Now and Upcoming


Visual AIDS,

Being & Belonging
With videos from Camila Arce, Davina “Dee” Conner and Karin Hayes, Jaewon Kim, Clifford Prince King, Santiago Lemus and Camilo Acosta Huntertexas

How to brew coffee in a geyser coffee maker?

A geyser coffee maker (aka «moka») is an extremely convenient and simple device for making delicious coffee, but, unfortunately, in our country, few people are aware of all the intricacies of its use, which is why it remains underestimated.

We, with the support of our Italian friends, will try to correct this omission by answering as many questions as we can. In this article, we will tell you in detail what exactly the word «moka» is called, how to choose it, care for it, and exactly how to use it to make an incredible drink that we all love so much.

What is moka? A drop of history

And so, moka , moka-pot , or geyser coffee maker is a coffee pot that has become widely known all over the world. It is most popular in Europe, especially in its homeland, in Italy, where moka is present in almost every home. The construction itself and the unique design were developed by Luigi de Ponti and put into wide production by Alfonso Bialetti in 1933 year. This coffee maker was named «Moka Express».

Due to the economic crisis of the 1930s, many Italians lost the opportunity to frequent coffee shops. It was then that the advertising slogan was created: «Espresso at home, like in a bar», which helped draw people’s attention to the new coffee maker and ensured sales growth. The simplicity and reliability of the design, the original design and ease of use allowed the moka to remain almost unchanged in its original form to this day.

Types of device and principle of operation

How does this Italian miracle work? The classic moka coffee maker uses the same principle of operation as an ordinary kettle placed on the stove. The classic design is easy to handle and can suit everyone. Also today, there are many different designs and improvements to moki. For example, the Bialetti Mukka Express model is equipped with a built-in cappuccinatore, and the Bialetti Brikka is equipped with a pressure booster valve for making stronger coffee with crema.

Traditionally, a geyser coffee maker is made of aluminium. Now on the market you can find variations of stainless steel and partially plastic, glass or ceramic. Modern coffee makers can also be electric, equipped with a sound indicator, a timer and other additional features that allow you to have more control over the process of preparing a drink.

This traditionally designed coffee maker resembles an octagonal hourglass. Moka consists of three main parts, and its operation is based on simple principles of physics. The lower chamber of the device is designed for water, the middle or filter basket is for ground coffee and the upper one is for the finished drink.

Inside the upper tank there is a metal tube through which the drink passes, and on the side wall of the base of the moka there is a valve that protects against overpressure and serves as an emergency release of steam. These parts are fastened together with a thread. The work of a geyser coffee maker is based on the use of steam pressure to prepare a drink. The water in the lower chamber begins to heat up and steam is formed. This process pressurizes the lower chamber, forcing hot water up the tube through the coffee filter basket. The prepared drink is collected in the upper compartment of the coffee maker.

How to choose a geyser coffee maker

Having figured out what a moka is, we smoothly move on to how to determine the one that is right for you.

There are several main factors to consider when choosing a coffee maker.

Volume . The principle of operation of a geyser coffee maker involves the preparation of a specific volume of drink, no more and no less. If the load is insufficient, the design may not function properly, spoiling the taste of the final product. According to the standard, the volume of the coffee maker is measured in the number of small cups of 40 ml.

View . The basic principle of separating coffee makers is classic and electric. The latter differ only in the possibility of automatic control of the cooking process.

Material . Mocks were originally made from aluminium. Now the details of the coffee maker can be ceramic, aluminum, steel — the first ones look more aesthetic, but cool down faster, the second ones can give the drink an undesirable aftertaste when the cooking time is exceeded, while the third ones do not heat up so evenly, but they can be washed in a dishwasher.

This is a mandatory set of parameters to be taken into account during device selection. But best of all, choose the classic Neapolitan moka, the famous Moka Express, invented in 1933 by Mr. Bialetti.

You can pick up a geyser coffee maker in our online store by clicking on the link here.

Features of brewing coffee in moka

So, moka is selected, and we are ready to proceed to the most important thing — the preparation of the drink itself. Moke coffee is similar to espresso, because it is also prepared under pressure, but it is much lower — 1-2 bar versus 9bar in the espresso machine. Thanks to a fairly loose filter, the drink comes out full-bodied and fragrant, but at the same time there is absolutely no sediment in it. In order to make coffee in a moka, you need to follow a simple sequence of steps.

1. Disassemble the device by separating all three parts.

2. Fill the lower tank with water. There are many tips: cold, room temperature, from the tap, only mineral …. In fact, the only thing that really matters is that it doesn’t have a lot of lime and dissolved salts in it: these two elements, in fact, affect the moka and change the taste of the coffee. The amount of water used is very important: THE WATER LEVEL SHOULD NOT EXCEED THE TANK VALVE, MAXIMUM AT THE MIDDLE OF THE VALVE . This is a fundamental rule: in fact, there is an air space between the filter that contains the coffee and the surface of the water so that the moka can function properly.

3. You can choose your coffee according to your taste: there are blends of different qualities. The only thing you should always remember is to buy coffee that is suitable for moka (this is indicated on the packaging), because it is coarser. Coffee for espresso machines is finer and not suitable for mokas. If you take coffee beans and grind just before cooking in the device, the aroma will become more saturated (you can choose coffee for a geyser coffee maker by clicking on the link here). Now for the $1 million question: how much coffee should you use? This is one of the most important parameters. Filter coffee NEVER PRESS because otherwise the water will not penetrate properly to extract all the coffee components. Put in a few teaspoons until the filter is full and loosen it slightly on the surface. With another heaping teaspoon of ground coffee, the task is done: don’t think that a lot of coffee in the filter will lead to a good result. This is completely wrong reasoning. At the end, do not forget to remove excess raw materials from the rim to prevent them from falling into the last bowl.

4. Place the upper part with the lid closed, connect tightly and put the moka on fire. This is where poetry begins: a faint flame on the smallest stove and waiting. The coffee extraction process is really interesting. The pressure in the boiler reaches 2 atmospheres (due to good tightness), the water is heated to a temperature of about 90 ° C and begins to rise along the filter, passes through the coffee, and goes along the column at the top of the mok: here is your coffee that starts to come out, filling cuisine with its aroma.

5. Wait for the volcanic phase: the water runs out and starts to spray from the dosing nozzle, a slight “snorting” sound is heard. It’s time to take the coffee maker off the heat. Remove the moka from the stove and run the base under a stream of cold water to stop the extraction completely. You can also open the lid and remove the coffee maker from the heat a little beforehand when the coffee streams become thinner and brighter.

6. When ready, be sure to stir the coffee in the upper part, because only in this way the part of the heaviest liquid and the lightest part are balanced.

7. Sugar or bitter? True coffee lovers drink it without sugar to enjoy its full-bodied, all-round taste. Sugar masks imperfections a little.

And voila, your coffee in the geyser coffee maker is ready, it remains only to enjoy its divine taste.

A bit about traditions, secrets and recipes

Appearing in Italy, moka quickly gained popularity and began its journey around the world, firmly taking its place in the kitchens of many countries, especially coffee powers such as Brazil or, for example, Cuba.

It was in Cuba, with the advent of moka, that a new phenomenon arose, called “espumita”, which in translation means “foam”, or rather, “foam”.

Moka is first placed on the stove as usual. But, as soon as the water boils, the first drops of coffee are collected in a separate container. It is very important not to miss the moment and remove the moka from the stove in time, as coffee often starts to erupt extremely quickly. After that, the moka is returned to the fire and cooking continues.

In the meantime, in the container where the first drops were collected, «espumita» is being prepared.

A full spoonful of cane sugar is added to it, after which the coffee-moistened sugar is whipped up like eggnog.

This produces a very sweet coffee foam. Therefore, espumita is sometimes called «azucar preparado» («cooked sugar») or «azucar battido» («whipped sugar»).

Many of those who like sweetened coffee put sugar in the top of the moka beforehand, and while the coffee was cooking, it had time to dissolve. However, using this method, you run the risk that the coffee maker will get very hot and the sugar will burn to the walls even before the coffee begins to erupt.

There is another technique often used by the locals called «cremino». Cremino is a preparation of 20-30 servings of coffee, to which a lot of sugar and a little ice are added (to get a better foam). Everything is stirred and spent the whole day in a large plastic jar.

Here are some more coffee recipes that can be made in moka. All measurements are for the smallest mocha, one cup of 40 ml.

1. For an almost real espresso, fill the filter with about 7-9g ground coffee and add up to 35 ml of water.

2. If you want to enjoy Macaccino, you should add 30 ml of milk and a little less chocolate syrup to the previous recipe. Everything is mixed, after which the resulting mixture is poured into a glass with ice. The glass is filled with cold milk to the end.

3. It is believed that real French people prefer coffee with milk for breakfast. First, ordinary coffee is prepared, after which sugar, vanilla, cinnamon are added to taste.

4. To treat yourself to a classic Latte, about 20 ml of sugar and chocolate syrup are added to a regular espresso. The resulting mixture is filled into a tall glass, after which approximately 70 ml of milk is added.

5. For lovers of the exotic, we can recommend the Morning in Nice coffee cocktail. To make it, take maple syrup and orange juice in a 2:1 ratio, as well as classic coffee with cream, then simply mix everything in one glass.

You can also experiment with the traditional recipe, achieving new flavors with the help of spices, honey and alcohol.

Caring for a geyser coffee maker

In order for the machine to please its owner with its operational functioning, it is necessary to provide it with periodic and rational care.

1. Always and completely clean all containers.

2. Wash the coffee maker only after it has completely cooled down.

3. Remember that you should change the inner liner every 2-3 months (depending on how often you use the coffee maker) because its density is essential for good coffee. Periodically clean the emergency valve of the lower tank from contamination.

4. Another very important thing, NEVER WASH YOUR MOCA WITH SOAP: hot water only. In fact, coffee has a fatty component that stays in the moka and coats the walls, protecting it. It also helps to avoid metallic taste.

5. Carefully follow the instructions when using the coffee maker.

6. If you have an electric coffee maker, periodically check the settings of the appliance, especially if it seems to be malfunctioning or malfunctioning.

The correct approach to operation guarantees high-quality operation of the device and extension of its service life. Metal parts can serve you for many years, but filters and rubber seals need to be replaced periodically for the proper functioning of the moka.

And most importantly, you can choose a geyser coffee maker in our online store, in the «Accessories» section or by clicking on the link here.

This is probably all we can tell you about moka and making coffee in it. The device is really useful in everyday life and allows you to get an exquisite invigorating drink. And as Erri De Luca said: «To fill a room, you just need to put a coffee maker on the stove.»

Have a good coffee everyone!

Coffee in a moka coffee maker — how to brew coffee in a geyser coffee maker

We have collected in one place our articles on different ways of brewing coffee. We hope you
find them useful and use them to get the most out of your freshly roasted coffee.




French Press





5 Required
If you have not come across a moka or, as it is otherwise called, a geyser coffee maker, you have missed a lot. Moka
able to scare away beginners with the seeming complexity of the design, but in fact it is a very simple device,
allowing you to prepare a stunning cup of coffee in a matter of minutes.

We wrote about the history of moka and how it works in January 2012 in the article “Its
Majesty Moka. In today’s article, I would like to share a step-by-step guide on how to brew coffee in
mockery, based both on my own experience and on information, tips and recommendations collected in the open spaces
English speaking internet.

Coffee from a geyser coffee maker is a rich drink with a dense body. Don’t expect moka to let you
make something like espresso. That’s what an espresso machine is for. Moka gives unique in its own way
organoleptic properties of the drink, something between a Turk and a French press.

The device consists of three main parts — the lower flask, strainer and upper manifold. Principle
Moka action is based on steam displacement of heated water from the bottom of the device, which rushes up the
a narrow column and passes through a strainer with coffee (almost the same as in an espresso machine) to the top
vessel, where the prepared drink accumulates.

Like a French press, cezve, and Chemex, moka requires little maintenance. After making coffee in a geyser coffee maker
just empty the strainer and rinse all parts under running water.

So, we will need:

  • Fresh coffee
  • Burr grinder
  • Pure drinking water
  • Moka

Step 1

Heat the water in the kettle without boiling. If cold water is poured into the base, the preparation time is greatly increased, and such coffee from a geyser coffee maker may begin to taste bitter, as well as acquire an undesirable metallic taste;

2 step

Unroll the moka and pour hot water into the base up to the safety valve, no higher. The valve is designed to relieve pressure if water cannot pass through the coffee strainer. This happens if, for example, coffee is ground too finely.

Warning: The base heats up quickly from boiling water and may cause burns. Do not touch it with your hands, use an oven mitt or a towel!

Step 3

The grind is visually slightly coarser than fine salt. Experiment to your liking;

step 4

Fill the filter to the brim with coffee and place on the moka;

5 step

Carefully screw the base to the top;

6 step

Put the moka on fire and close the lid;

7 step

After a couple of minutes, enough pressure builds up in the base of the moka to force the water to the top;

8 step

Open the cover. As soon as the coffee streams brighten and become thin — remove the moka from the stove and substitute the base under a stream of cold water to finally interrupt the extraction;

Step 9

Pour the coffee into a cup.

Добавить комментарий

Ваш адрес email не будет опубликован. Обязательные поля помечены *