Instruction: Analyze the user's review text and determine the overall sentiment expressed, then choose the corresponding sentiment option from the provided list (A: very positive, B: positive, C: neutral, D: negative, E: very negative) based on the identified sentiment.

Input:
First, the review part. This makes excellent coffee, somewhere between espresso and filter drip in flavor. Done right, it uses pressure (though less than an espresso machine) to extract those yummy coffee flavors. I had one of these back in the 1980s, and was never happy with it. When my son came back from Italy and gave me one of these, I figured I would try again, given 30 years of additional coffee experience. I am glad I did. It is fantastic!

So, here are my notes on how to make the best coffee with this little device.
[ UPDATE: After several more months of daily use, I am still enamored of this little coffee maker. See below for a scientific paper about how the Moka Express works! ]

Buying coffee
1. Experiment. Every variety and blend and roast and grind of coffee is a bit different.
2. Buy your coffee either whole bean or freshly ground from a local roaster. Trust me, it is worth it!
3. Grind the beans just a bit coarser than espresso grind. On commercial grinders, this is often marked "filter" or has a picture of a cone filter. If you grind it too fine, it will clog the holes in the filter plate. If you grind it too coarse, you will get a watery, tasteless brew.
4. A word about water: if you are on a city water system from a surface water supply (reservoir), your water will be chlorinated (and likely fluoridated). Do not use this to make coffee, unless you like drinking coffee made from swimming pools and toothpaste tubes. Buy spring water or artesian well water, or ask a friend in the country for a gallon or two of their water. As I said above, trust me, it is worth it. Don't waste good coffee by using bad water!

Making coffee
1. Fill the lower part of the coffee maker with 2 ounces of water to the bottom of the pressure relief valve. If you have a larger Bialetti, adjust quantities as necessary. (This step is important. Trust me. If you forget the water in your caffeine-deprived state, you will sit staring at the coffee maker on your stove for a long time, wondering why it isn't working, and why it smells like toasted coffee and is starting to smoke. If you are lucky--I was--you will realize what an idiot you are before the rubber gasket melts.)
2. Insert the funnel basket.
3. Add coffee. How much? That will depend on the particular beans. I have one variety where a single level tablespoon in my "one cup" (2 oz) Bialetti is enough and another where two level tablespoons makes it taste better. So, experiment. The Bialetti instructions say to fill the funnel basket, which is probably closer to three tablespoons!
[ Update: I have settled in on 2 tablespoons for most coffee. It is a good, strong brew, without any bitterness or burnt flavor if you make it is way. ]
4. Now, compress the coffee with an espresso tamper. The Bialetti instructions say not to tamp, but then again, they are using much more ground coffee. It is probably safe to say that you shouldn't tamp if you fill the funnel with coffee, and should tamp if you use less. You can buy a tamper here in Amazon for about $6.
5. Screw the top on firmly.
6. Place on a small burner. If you have a simmer burner on a gas stove, that works perfectly. You want to heat the bottom of the coffee maker, without heating up the handle or outside too much. If you don't have a really small burner, then you will need to put the coffee maker on the edge of the burner with the handle out of the heat.
I leave the top open, so I can see when the coffee is ready. I also put a small amount of water into a kettle and start heating that on another burner, since I usually make an Americano.
7. After a few minutes (depending on your burner), you will see a luscious, dark brown liquor filling the top compartment. It should come out really slowly, and take at least 20-30 seconds to fill. If it comes out faster, you either need more coffee next time, a finer grind, fresher coffee, or tamp more firmly. You can also turn the heat down a bit as soon as it starts.
8. Near the end of the "pull", the color will lighten as all the coffee goodness has been extracted from the ground coffee. That is your signal to take the coffee maker off the heat. At the very end, you will get bubbly steam coming out. If you leave the coffee maker on the heat, eventually that steam will stop, however in the process, the overly hot steam will have extracted all sorts of bitter yucky stuff out of the ground coffee. Your taste may vary.

[ UPDATE: I just found a paper where some researchers instrumented a Moka Express to measure temperature and pressure throughout the coffee maker, and found exactly this! Water began flowing at a temperature as low as 60C, and didn't exceed 95C until just before that bubbly steam (they called it the "Strombolian" phase). 95C is the temperature that extracts Nast bitterness from ground coffee, so take your coffee maker off the heat before it gets to this point and you will have amazing tasting coffee! Search for "Experimental investigation of Steam Pressure Coffee Extraction in a Stove-top Coffee Maker" by Navarini et al. if you want to read the whole paper. ]

Drinking Coffee
1. Close the lid, and pour the coffee into a warm cup.
2. Straight up, moka is similar to a double shot of espresso, with very little crema (none unless you are really lucky and time taking it off the heat just right) and not quite as strong.
3. Or, add an equal part of hot water to get a cup of excellent Caf Americano.
4. Or pour it over a glass full of ice, add cream and sugar, and it makes fantastic iced coffee.

Cleaning
1. If you use your Bialetti every day, you can wait and clean it right before use the next day. That will let it cool, and makes it easier to tap the "puck" of coffee grounds into the compost bin. Or, let it cool and clean it right away. Your choice.
2. Do not ever put your Bialetti Moka Express in the dishwasher. It will strip the protective coating off the aluminum and you will end up with a dull grey coating of aluminum oxide and your coffee will taste terrible. If this happens, make a bunch of coffee in it, and throw it out, rub the outside gently to polish it with a paper towel and a couple of drops of vegetable oil. You can do this while you watch TV, as it will take a while to get the shine back
3. Do not use scouring powder or an abrasive pad to clean it. See #2 above.
4. Use a sponge or a gentle nylon pad (I use Doby) and hot water.
5. The idea is to wash off the bitter coffee oils, so they don't accumulate, oxidize, and go rancid, while leaving an invisible, molecule-thin coating to keep the aluminum from oxidizing, which will make your coffee taste metallic.
6. Dry well with a soft towel.
7. Check the rubber gasket regularly to make sure it is not burnt, torn, or worn.
8. Relax. It is actually very easy to maintain if you are just gentle.

Options:
A: very positive
B: positive
C: neutral
D: negative
E: very negative
Answer: A: very positive