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!
I have used a Tupperware full of tap water to stop the brew process. That’s slightly less fussy than hovering it over heat. Worked pretty well.