What grind for a Bialetti?
Just bought a new stove-top coffee maker, a Bialetti "Musa".
Had a similar (cheaper) one until this morning when I left it on the flame and ruined it.
Reading the instructions for the Bialetti raised two questions:
1. What level of grind is ideal?
The instructions say "not too fine" and leave it at that. I'd always put an "espresso grind" on the beans I put into my no-name, but essentially identical, device.
2. Is what comes out of these devices "espresso"?
Clearly I'm a coffee lover, not an expert. Google is kind of unhelpful.
From my understanding, what comes out of your Bialetti will be espresso because it is still a steam-infused preparation. The espresso grind is fine, although you can adjust that for taste as you like. Coarser for a little weaker product, and finer for a stronger.
I was just getting ready to get my "no name Bialetti" out for an affogato de frozen custard spin tonight. So, I think what will come out of mine is, at least for tonight, an "ice cream sauce." :-)