I also use the Bialetti Brikka Moka pot, and personally, it makes espresso darn near what I would get from a commercial espresso maker. So why spend $5,000 or more when a simple $50 or so moka pot can get you 98-99% of the way there? And it I wanted to get all the way there I would much rather have something like the Cafelat Robot manual espresso maker because there are no electrical heating elements to go bad, and no pump to go bad, those things are still around from the late 50's and still being used.
Always use a low to medium-low heat, and take it off the heat when it starts to make that gurgling or spitting sound when most of the water has been processed. If you have a glass top that will retain the heat for a long time, I can usually turn off the heat when the coffee is about 1/2 way done. I also set a bowl of water near me so when the coffee pot is full and just as the spitting sound begins, I place the pot into the bowl of water to stop further spitting. You can run it under running water too, but I prefer the bowl. Another strange thing is that if you fill the water to about 1/8th of an inch from the valve, instead of up to the bottom of the valve where a line should also be, it seems to make better coffee, try it and see what you think.
Since you have your Moka pot remember to never put it in the dishwasher, also don't use dishwashing soap on it, doing those things will strip the anodizing off the pot. I use the Bar Keepers Friend on mine, you can find that at any grocery store, after cleaning it with Bar Keepers Friend, rinse it out real well then boil water through it like you would if you were making coffee, you should only have to clean it with that stuff once a month. Always rinse it well with hot water after every use, you can run clear water through it like you would to make espresso but don't put the coffee in, and turn up the heat more than you would to make coffee to get it to really boil through, as soon as that hot water starts to come through the top tube I turn the heat off. Wipe it out after every use.
I don't know what size you got, but there are now filters on the market, called Moka pot filters, there are small round filters very similar to AeroPress filters. You remove the O ring place the filter there, and then put the O ring back on. What this does is raise the PSI by about 1/2 to a pound more which can help create a bit more crema. When you clean your pot, simply lightly spray water on the filter to take the coffee grounds off, you do not need to remove the filter to do that, leave in place. If you treat that filter carefully it should last between 8 to 15 rounds of coffee. I also found that using 2 works better than 1, 1 would rip free of the O ring within the first use, 3 would not allow me to screw down the top to the base securely enough against the O ring and steam and water would escape out the sides. I use AeroPress filters, I never tried the Moka Pot filters so not sure if those are thicker than the Aeropress ones, if so then all you need to do is use 1. I've been doing the filter trick for about the last years, I was doing it before anyone thought of it.
Once you do the higher heat boil to clean, that filter could get torn up, just remove it before you run the boiling water through it. Do not grasp the plastic handle or top lid flipper thing to help with unscrewing the unit, those handles will break. Also cook the pot so that the handles are away from the heat, in other words, cook on the edge of the burner so the handles are away from the heat, failure to do so could melt the handles.
Always remember to follow the directions, if you get confused YouTube has all sorts of videos on how to use one.
If you have any questions obviously just ask, but I can't think of anything else.
