title_body: Cold Espresso with moka pot
upvoted_answer: The moka pot is by design unsuitable for a cold brew. In a moka pot, the water in the lower compartment is brought to a boil and the resulting steam pushes the hot water through the grounds in the middle basket into the upper part of the pot. So no steam, no pressure, no "espresso". 
  
  A cold brew works by playing with another factor of the main parameters of chemical coffee extraction (concentration/surface area, temperature, duration), namely the significantly extended extraction time. But changing the parameters will also alter the ratio of the compounds in your final brew, also known as flavour profile. Cold extractions are famous for their lighter, more floral nuances - which in an espresso roast will be overpowered by the darker roast, hence lighter roasts are typically preferred for cold brews. Also, the grind for espresso/moka is a lot finer than for cold brew.
  
  The conclusion:  
  
  
  If you want to try cold brew, find a suitable roast, grind it accordingly and follow a "recipe", at least in the beginning, until  you gain some experience. You can also search this site for Q/As tagged "cold-brew".
  If the moka taste in a cold version is what you are after, you could simply prepare a serving, store it in a suitable container (think mini jam jar or similar) until the next morning. Decide whether the flavour, which will change somewhat overnight, is to your liking. And our taste buds react differently to hot or cold food.- But apparently you ran that experiment already.
  If both versions are not really "your thing", you can save at least a bit of time by preparing the moka pot before you go to bed. Then, see if you can alter your morning routine so that you are using the n minutes it takes for the moka to sputter for some other task.