A while ago I posted a video of making stovetop espresso. With all my earlier stovetops the end product had been muddy and burnt but with the little Bialetti that Kam from Fiori gave me I have had much more success.
I have been in the habit of lifting the Bialetti from the flame almost as soon as the coffee starts to flow up the spout - I know that the result of this is a little less coffee, but I find that first fraction of the brew to be sweeter and substantially more mellow than if I maintain the heat and allow all of the water to boil through.
There is also substantially less sediment - to the point where the coffee is almost completely clear. I don't know just why this is - if I leave it a litle longer it certainly has a lot more sediment and I wonder if that last rush of water and steam is at a higher pressure and thus carries a little more sediment through with it.
I know that from a flavour persective some people prefer the full measure and body of the more muddy brew, but I have come to prefer the early lift and the clean taste - here below is my video again so that you can see the result of the method I am using. I'd love to hear any views on why it is that the first fraction has almost no sediment.