As far as the type of:
- the better-suited roast;
- proper grind-size goes;
...do you treat a moka pot's coffee (bean/roast/grind) the same way as a full espresso machine? I use a Bialetti Brikka - which makes a great shot, & even approximates a "crema" (though I know it isn't actually the same "crema" as with an espresso machine) and I always thought this moka pot is like having an espresso machine on your stovetop. So naturally, I would buy stronger Coffea Arabica varieties, roasted dark, but would only grind them to a medium/fine to suit the basket filter. But as far as bean & roast, I would match what most espresso machines use. Am I wrong to match this moka pot's bean preference to that of an espresso machine? Are they better utilized using completely different bean cocktails?
Any help would be most appreciated.