Instruction: Given the user's review, identify the user's sentiment from the listed options. Answer using one of the options.

Input:
Hi, I am just adding my 2 cents in with everyone else who has given fabulous praise of this stovetop "espresso" moka maker.

 Bialetti  6800  6 cup- Moka Express
 (stainless steel versions are available "Bialetti Musa, or Venus, or Kitty"  for those concerned with this aluminum version. A family member has the Musa, but I found it harder to open because of the smooth cylinder shape and the wide yet thin pouring lip.)

6 cups = 6 demitasse/espresso cups = 300 mL/10.0 fl Oz (Height 316mm Base 102mm or  height 8.5 "  base 4")
This entire pot makes enough for 1 mug of coffee.

3  cups = 3 demitasse/espresso cups = 200mL /6.5 Oz - (height 159mm  base 83mm  or  6 1/4" and 3 1/4")
This entire pot is enough for 1 small cup of coffee.

(recapping great advice)
Break in the pot with a few at least 4 "throw away" brews.
No Soap Washing of the pot after the first time wash when you get it out of the box, because it removes the coffee oils that seasons the metal and it causes metallic tasting coffee.
No Dishwasher, it ruins the finish of the pot.

However it is OK to wash it with soap or detergent  when its first time use and when the Moka stovetop pot has not been used in a long time- the oils may have gone rancid - so you should wash out and then recreate the coffee oils again with some brews.
The proper way to clean and maintain daily: only rinse it with warm water to keep the coffee grind oils that have seasoned the inside walls and filter of the moka express. It will look dingy, but we are not drinking the best simple coffee based on the looks of the inside of the pot. :)
I do wash the lower chamber/ bottom pot every so often since I only rinse the top. After the coffee is brewed the whole pot is hot so rather than finding a way to burn myself, I don't unscrew the bottom pot until I need to use it again the next day.
The lower chamber may have some discoloration and dark marks. It has not effected the quality of my coffee. My guess is that it may have happened when the pot was over heated too long without water.

Do not tamp/press down too hard on the grinds or if you use too fine of a grind the steaming water may not be able to work its way up and make the coffee (it will choke in the filter area).  The grinds will burn with the little water that does pass through, and you will get a bitter coffee.

*If you are trying to make Cuban style coffee (and there is a method described at ineedcoffee. com/ cafe-cubano-cuban-coffee).

Use a coffee grind that is meant for a stove top moka pot/espresso machine. But not too finely ground.
Stay away from over roasted (read: burnt) coffee grinds because this does not make for good coffee, moka, or espresso.
I have tried many types of coffees (imports and domestic, gound and grind it yourself coffee grinds, but after all my tests and samplings I use and love Cafe Bustelo, the bright yellow or brown package. I prefer the yellow package- can or brick. Cafe Bustelo has a great taste, good roast, and great overall quality. Best of all it is not as expensive as many others.

Don't over fill the bottom with water. Inside the bottom chamber there is a raised notch line or you can use the  pressure valve nut as the water level guide.
Once all the water has bubbled up remove from heat source and serve.
Don't let the coffee burn on top with no water on the bottom chamber. The bubbling sound is quick and does not last too long until you hear the steaming vapor sound (that all the water has risen to the top chamber. Turn off the stove burner and move the moka pot off the electric heating element. If on the gas stove just shut it off.
Don't neglect the moka express on the stove for more than 5 minutes or you may have burnt coffee and the botttom pot. It smells bad and tastes awful. (Yes, it happened to me).

When heating it up try Medium heat.
Keep the handle away from the heat to prevent burning your hand or melting the handle. (if on electric stove put the pot off -center on the edge burner and have the handle over the edge. If with flames or gas stove keep the flames low under the pot). When I am in a rush I use High heat and stay close by to remove from heat on time- all is well with my coffee end results.

* a great how to with photos is at ineedcoffee .com/ stovetop-espresso-brewing-tutorial/

When emptying the pot, I wait until the next day or hours later when it's cold and it opens easily. Do not use all your force on the plastic handle- it may eventually snap off. Twist off with lid closed focusing your hand-strength on the metal upper chamber. Once opened turn upside down holding the filter in your palm- the grinds should be intact and firm. I tap it once or twice lightly and rinse out the remaining. A small amount of this type of coffee grind does not clog my drain.

 If you find the grinds to be damp falling apart in your hand and more than a few drops of water in the lower chamber when you are cleaning out the pot- then you may have removed it from the heat source too soon. Or perhaps added too much water in the lower chamber. Or the coffee grinds are too thin choking the filter (or tamped/pressed in too much) and the water can't properly percolate to the top chamber. The water remained clogged in the filter and lower chamber.

Per Bialetti it is best to mix the coffee while in the upper chamber with a small spoon before serving- for a balanced blended taste.

Yes, I love the espresso shots and demitasse sips and all that, but there is something to be said about slowly drinking something hot or warm in the morning (beyond 2-3 sips) while my brain wakes up. My plans and goals of the day are crystallized and cued up while enjoying my mug of coffee. This is a morning ritual that I enjoy to get my day started. :)

Best wishes to you for enjoying a truly great coffee with the Moka express at any time of the day!

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