Coffee nerd tip: if you want more bitterness, you're probably better off using less coffee for the same amount of water ("weakening" it a bit).

If you tamp it, there's a greater chance that the water breaks an easier path through the coffee and doesn't flow evenly through all of it, which tastes worse.

Moka is not supposed to be tamped, as it will build up pressure and trigger the pressure relief valve.

> But your point is accurate: everyone has a slightly different way. I'd argue irrespective of the exact variation, the Moka Pot outperforms most other mechanisms for making coffee (other than cafe espresso machine).

I'd expect it depends on your coffee preference. I haven't ventured into the home espresso side yet, but regularly use pretty much everything else: SCA-approved drip machine, AeroPress, cold brew, french press and pourover. Of those, my favourite results have been pourovers with light roasts (bean-dependent, of course) - isn't a Moka Pot going to give you notably different flavour profiles?

I find that the Moka Pot makes insufferably bitter coffee, regardless of the recipe. I have two and I tried everything to make it work, but the result is revolting.

This happened to be when I started out because the grounds I used were too fine. Try a more coarsely ground coffee; it will allow the water to pass through faster and will be less bitter.