1. Hot water into the base, up to the valve and not above it
2. Grind medium-fine, like table salt
3. Fill the funnel loosely; don't press the coffee
4. Level it off flat with the rim
5. Brush the rim clean so it seals
6. Screw it tight, holding the base, never the handle
7. Low to medium heat, the flame under the base
8. Lid open: watch for a slow, steady stream
9. Off the heat when it turns pale, before it gurgles
10. Cool the base in cold water for 10 seconds

Bialetti's own instructions say room-temperature water and to stop when it gurgles. We start with hot water: a physicist measured that from cold water, half the coffee comes through below 70 °C (King, 2008). The pot is our own drawing of a generic one of the Moka Express class.

Which machine should we do next?

Sources: Bialetti (Moka Express instructions); Bialetti New Zealand; Kicking Horse Coffee; Complete Home Barista; W. D. King, American Journal of Physics 76, 558 (2008).
Sounds: Freesound CC0 (ahriik, C-V, golovlev.sound, LamaMakesMusic, Nordliecht, oggers, tosha73).