Moka is definitely a very robust brew. If you find you’re getting bitterness, try tweaking your extraction with a larger grind size, higher temp (thus faster brew time), or both.

This. I switched to stainless. No aluminum or rancid oil, both of which I think negatively affect flavor. I even pour my La Croix into a glass because I don’t like the taste of the can. Maybe I’m just sensitive but I love a clean moka pot. I have at least one moka everyday.

Never thought of air fryer fresh roast… 😀

Totally agree. My wife talked me into the pressure gauge and I have no idea how anyone can pull a great shot without it. And most of the fun is experimenting with different pressure profiles. And it’s pretty easy to preheat as @neanderthal said. I put my brew head on top of my open kettle so the steam heats it while the water starts to boil. The brew head itself is very thick and retains heat well. I saw a video that shows you do get a drop in temp over a pull which is usually 30-60 seconds for me. But also I’m at high altitude so while I have a different set of temperature issues to deal with I don’t know that I’m experiencing as dramatic a drop off.

I love my Flair Pro. I like being able to dial in my pressure profile (basically extraction flow) by hand depending on the beans or just my mood. Other wise I’m a stainless moka pot guy.