A real mocca has the typical foam. To get it is almost art.
You have to pay attention to some points when preparing it:
Put 70g of cold water in a narrow container and add 7g of coffee powder. You can add some sugar to taste. Boil the mixture until the crema reaches the edge of the pot, then take it from the heat source. Before pouring over your Greek mocca, scoop the crema into a cup – this way it won’t get lost when pouring later.