Fill the bottom chamber with water—but no higher than the bottom of the pressure release valve. It helps if you do this on a scale and weigh the water.
Grind the coffee. You should start a little finer than your usual drip coffee grind, then play around with it.
Fill your filter basket. You don't have to fill it all the way unless you want strong coffee. Ideally, divide the weight of the water by 16 and use that much coffee.
Screw on the top.
You don't have to screw it on really tight. It is more important to make sure the threads align.
Place the moka pot over medium-low heat. This should take about 5-10 minutes to brew. Stay close by!
First drops!
The first coffee to dribble down the chimney will be thick and concentrated. This is what you want.
It's OK to watch with the lid open. In fact, it's a good idea. Take it off the heat when it starts to sputter.
Now you can pour and enjoy! There's no shame in diluting with more hot water if the coffee is too strong.
We cover this in much more detail at the link below, and provide tips for troubleshooting your moka pot coffee.