Old school Moka pots have been retired. We now use the Class from Bialetti.
Start with the correct grind from a good, fresh espresso blend. We use Counter Culture's "Toscano" Blend.
The right dosage. In the reservoir there holds only enough water for a 1.5 ounce shot.
I like to boil a touch of water and "season" the grinds, to prime them for better extraction.
Lowest heat possible. Slow, even pressure. Patience.
Rich, oily shot. No bitterness. Essence of the beans. Taste exactly like the aroma. Delicious. No crema though for that extra treat. Need a commercial machine.