so most things I read say the common problem with a moka pot is a bitter, over-extracted brew, so I'm confused as to why I'm getting the opposite.
Here are the beans I'm using- http://www.coffeehunter.com/green_coffees/archive/costa_rica/finca_de_alejo_castro, so the decription implies some acidic/fermented tones, but my brew seems to be coming out quite unpleasant.
My moka pot is a Bialetti 1-cup.
Beans freshly ground with hand grinder (fine grind, comparison with google image results for 'moka pot grind' seem pretty close).
Hot water in the chamber (up to bottom of valve).
Getting a pretty fast flow, and no oily bubbles at the beginning of the process. Probably 5-10 seconds between start and end of the flow.
Very sour coffee.
I've tried adjusting my grind, and even when the grind is fine enough to produce quite a bit of sediment, there's no noticeable change in flavour.