Well thanks for not getting offended when I posted a mardy post there. Work are trying to suck ALL the life out of me now instead of just most of it.
The point is I don't seem to get any variation in flavour regardless of how I treat the mocha pot - so how do you end up with scalded coffee to class it as different and requiring careful process?
If coffee is scalded then it tastes bitter. I thought this was widely known, I've experienced it certainly. As a summary, Wiki has this to say:
Almost all methods of preparing coffee require the beans to be ground and mixed with hot water for long enough to extract the flavor, but without boiling for more than an instant; boiling develops an unpleasant "cooked" flavor.
So the temperature of water is important. As it is with tea.
In the case of the Moka pot, the heat used also affects the speed of transit of the water through the coffee, which also affects the end product. I like to have the coffee just trickling down the spout, not spurting.