I haven't used a moka pot for decades; IME, they made bitter coffee. Since they still work the same way, I don't imagine that's changed. It's possible that my

I haven't used a moka pot for decades; IME, they made bitter coffee. Since they still work the same way, I don't imagine that's changed. It's possible that my taste in coffee has changed over time, though; back then I didn't really like strong coffee, now I do. The article doesn't deal much with the character of the coffee produced, nor the effect of the huge difference in pressure between a moka pot and a (professional) Gaggia. My tame barrista makes a big deal about how important the correct pressure is. Also: I wonder whether the pressurised boiling chamber results in water that is hotter than 100C, yielding bitter coffee.