I have one of the Bialetti classic stovetop Italian aluminum coffee makers. (I know, it's not officially espresso, so I won't call it that, but anyway.) I'm confused about a couple of things I have heard regarding how to get the best results. The guy at Peet's said that I needed the fine espresso grind, but I had someone else tell me that that was only for the steam driven espresso makers, and that a coarser grind was better for the moka. AND, then there's the question of to pack or not to pack? Can anyone advise?