We offer this in the cafe and we do it this way because, as it says on the outside- it’s a moka and not an espresso:
pre-heat your water in the bottom half only
when large bubbles start to form, take it off the stove and screw in the top part ( yes, you need to be careful)
place back on the stove and as soon as the “mocca” begins to bubble out, remove it from stove and let it finish without additional heat. Why? Because aluminium does heat up fast and there is the danger of letting the oils in the coffee burn. ( Assuming your coffee hasn’t been roasted into oblivion and therefore has oil still in it.)
Never tamper the coffee and use a grind somewhere between a filter and an espresso.
We also use the Aeropress but it creates a completely different kind of coffee.
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