So far it’s a bit on the weak side compared to same beans doing pour over.
I’ll try grinding a notch finer and longer slower brew. It may be partly a matter of seasoning the new pot too.
Any other tips from Bialetti vets?
I am happy to report, having bounced off of aluminum moka pots in the past due to metallic taste, this steel Bialetti one does not have that issue.
Perka-perka y’all!
“Breaking in” a stainless steel moka pot? What would that do?
Maybe nothing. The notion of ‘seasoning’ the pot, if that’s a thing at all, may be more relevant to the aluminum ones. Aside from the factory recommended initial 3 priming brews.