I drink coffee, from a stovetop moka pot. I do not add anything to it. No milk, no sugar, no water. Just the output of the moka pot is drunk, by me (not sure, if that is the norm).
I have read in some places, including other questions in this SE, that to reduce acidity, one must allow water to be in contact with coffee, for a longer duration.
I have tried to reduce the flame, as soon as the coffee starts pouring into the top part of the moka pot, to increase the time of brewing. However, this only seems to marginally decrease the acidity.
The coffee also doesn't seem strong enough. Is there any way to increase strength, and decrease the acidity?
A better way of doing what I tried is also appreciated.
PS: I am looking for ways to archive result by changing brewing methods, and not means.