Italians are disgusted by American coffee. We may have introduced the modern world to the stuff, but they perfected it. And they've been spoiled; they're used to paying 1 to 2 euros for the deepest, richest espresso you'll ever drink.
When Italians visit the States, inevitably, some well-meaning American will tell them they can get their caffeine fix at Starbucks, which only makes it worse. One of our American friends here tells her local amici to think of Starbucks' menu as "coffee-flavored beverages"-- then they won't mind paying $6 for a cup of only passable dark water with two flavorings in a cup the size of a soda.
Tourists in Italy immediately identify themselves as American if they order cappucino after noon. No milk in coffee except for breakfast! If you absolutely can't take the late-afternoon espresso dark with a spoon of sugar as they do, the only acceptable exception is a macchiato...But I digress.
Needless to say, It's stressful to make coffee for Italians. Luckily, one of our Italian friends took pity on us after one dinner party. He was disturbed to find my Bialetti shiny as new--a year after I bought it.
So, some rules for a proper Moka: Never wash the pot with soap and water. If you do, you'll lose all the greasy coffee residue that lines the pot and keeps the aluminum taste out of the brew. Simply rinse with hot water. Use three heaping teaspoons of grounds--no more. Poke the grounds three times with a toothpick. Then put the pot on to boil. Turn it off as soon as you hear bubbling. Don't wait until the pot is full or the moka will be burned.
