The moka pot gets labeled as a dark-roast machine, but that's a tradition thing, not a rule. Traditional Italian recipes use darker roasts because they stand up to the intense extraction. But with a few tweaks, a light roast can shine in a moka pot.

The key is controlling the heat. Use cold water, fill to the valve, and take the pot off the heat as soon as coffee starts sputtering. That prevents the bitter, over-extracted tail end that often irritates throats.

Try a medium-light roast first. It gives you the mellow body of a dark roast with a hint of the light roast's complexity—a good middle ground if you're unsure.