To clarify - I think your proposed grammar is valid but the phrasing is uncommon. It’s not a phrase I would expect to hear. Though I would understand the gist of what you’re expressing.

Best sounding recommendation probably depends on context and ‘the thing’:

There’s a concept I don’t understand.

There is something in the box I don’t recognize.

There is a feature of the coffee machine I haven’t figured out yet.

There’s a Greek word in the original text that I don’t know.

What if I told you… every day is coffee day.

Looks like a decent ninja turtle!

Maybe nothing. The notion of ‘seasoning’ the pot, if that’s a thing at all, may be more relevant to the aluminum ones. Aside from the factory recommended initial 3 priming brews.

Just below valve. Tried several grinds, hot and cold starts. No significant effect.

BUT, as mentioned under other comment, watching Hoffman and Wired Gourmet’s vids helped a lot.

Apparently the default Mokka pot guidance just results in sub-par coffee. But probably good enough for casual drinkers.

I’m past the rubicon on coffee expectations though. It wasn’t cutting it for me.

Main thing seems to be stop brewing before you hit the famous sputtering gurgle. Either less water in or just stop the heat once you hit goal volume.

With optional fussiness around moving pot on/off heat to manage temperature and flow.

Fussy town. But that’s where I live.

Thanks, helpful. Hoffman mentions Wired Gourmet’s video (link 👇) which I also found helpful.

Initial experiment was a definite improvement.

Wired Gourmet: Moka Pot Voodoo: Real Espresso Flavor | youtube