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!
If your mocha pot is coming out weaker than pour over, something is very wrong.
Mocha pot grinds should be closer to espresso grinds than pour over grinds, have you adjusted your grinder? What grinder are you using?
Do you fill the basket all the way? You don’t need to tamp but the basket should be filled to the top.
What are the tasting notes, is it astringent?
Not filling the basket is a huge culprit in my experience. If your not adjusting for acidity in a Moak pot, needs more coffee