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I was taught to use boiling water, keep it on a super low flame and watch it like a hawk... I turn the flame off when it starts bubbling into the pot, all to hopefully avoid 'burnt coffee'...
deleted-
Ditto
Some hobs make it hard work though - if it takes too long to push the water through, and the coffee ends up literally boiling, or too fast, and you end up with insipid nothing.
I don't fill up to the line either, and, although I've (in the mists of time) been told not to tamp the grounds, I do a little bit.
NotThamesWater
Anyone use their moka the Hoffman espresso method? Boiling water in it from start. Only let about half it come through, pour cold water into base part to stop it brewing.
Also use the 3 cup one
It makes an intensely rich and strong coffee that you top up with water to your tasting rather than have all the water for through the coffee and I guess overdoing it.
Stopped using my moka for a long time, but use it everyday in work now this way for a better Americano than I'd get in most of the local spots