Don't let it run too long

The biggest mistake is letting the coffee spurt until the top chamber is full. Once the stream turns blond (a light, golden color), stop the brew immediately—either remove the pot from heat or run it under cold water. That's when bitter compounds come out.

Don't use pre-ground espresso

If it's labeled for espresso machines, it's likely too fine for moka pots. You'll get bitter, over-extracted coffee. Stick with medium-fine grind.

Don't use dark roast exclusively

Dark roasts can amplify the moka pot's tendency toward bitterness. If you like dark roasts, try a lighter hand on the heat and stop the brew even earlier. RAMI Coffee's medium roast is a safer bet for beginners.