I don’t get this “gentle” with a mocha pot thing. Surely the water has to reach a specific temperature in order to rise up and through the ground coffee?
The speed it reached the temperature is immaterial? The water hits the ground coffee at the same temp whether it wad heated slowly or quickly. I always put my hob on full whack and get non burnt coffee
The coffee goes bad if you leave it on the heat after all the bubbles start coming up, and the coffee starts bubbling boiling and spluttering in the hob. The trick IMO is to leave the lid up whilst the water heats up, then at the moment when the last of the water comes through, and air starts to come through instead, put the lid down and remove the pot from the heat