Moka pot

Not by today’s definition. In a moka pot the water in the sealed lower chamber is heated until the steam and air above it push it up through the coffee; a 2009 study in Applied Thermal Engineering measured exactly that steam-driven extraction.

Source: Experimental investigation of steam pressure coffee extraction in a stove-top coffee maker, Applied Thermal Engineering (2009)

Espresso as it is made now depends on a machine pushing water through the coffee at around 8–10 bar, the level Achille Gaggia’s lever machines reached after the Second World War. Smithsonian Magazine notes that the earlier steam machines, which managed about 2 bar, would not count as espresso by today’s standard either.

Source: The Long History of the Espresso Machine, Smithsonian Magazine (2012)

Alfonso Bialetti built the first Moka Express in 1933 in his aluminium workshop in Crusinallo, in Piedmont. Bialetti’s own account says the idea came from watching his wife use a lessiveuse, a laundry boiler whose central chimney carried boiling water up and over the clothes, that production stopped during the Second World War, and that the octagonal pot has changed only slightly since.

Source: An idea … with a mustache. Do you know who invented the Moka?, Bialetti