If your Moka is making bitter coffee you are setting the temperature too high. It's easy to experiment with this. Setting the heat to 4 on a Panasonic induction cooktop gets me a non bitter brew everytime. 5 is okay if I'm in a rush. 6 is always terrible. This is with a Bialetti stainless steel pot.
As mentioned elsewhere where in this discussion the Moka does not make coffee through boiling but rather via vapor pressure.
Also consider your grind size. If it's bitter, try a slightly coarser grind. I see a lot of people using espresso grind for their Moka, but personally I find going somewhere around halfway between espresso and pour over (erring on the side of pour over) to give a much nicer flavour.
Another tip I picked up from can't-remember-where: Heat the water before installing the coffee. A kettle is best but I've preheated the bottom half on the stove as well. Brewing starts right away, without baking the grounds for minutes in advance while the rest of the operation gets up to temp.
Best done with extreme caution, as near boiling water will do your fingers in if it goes over. I set the bottom on a grippy surface, wind the top on, and only have to get a grip on the base for the final cinch.
> Best done with extreme caution, as near boiling water will do your fingers in if it goes over. I set the bottom on a grippy surface, wind the top on, and only have to get a grip on the base for the final cinch.
Pro-tip: get yourself an ove-glove or equivalent knock-off and never burn your hand again:
> Best done with extreme caution, as near boiling water will do your fingers in if it goes over. I set the bottom on a grippy surface, wind the top on, and only have to get a grip on the base for the final cinch.
Yeah, that's probably the most troublesome part of my daily moka experience too.
I use a paper towel and grip it at the valve to minimise contact.
As mentioned elsewhere where in this discussion the Moka does not make coffee through boiling but rather via vapor pressure.