Depends on how you like it.. "de gustibus!", we say in Italian (although it's actually Latin). Italians tend to like it stronger than Americans. The "strenght factor" simply depends on how much coffee powder you put in the basket of the moka, and how much you press it in it. The more, the stronger. Of course, don't exgerate! It shouldn't be too much above the top of the basket, nor too pressed, or it will take ages to come out! The only way to know when you're doing it right is trying. Then again, de gustibus! Some add some milk, some sugar, some cinnamon, some drink it as it is. I do, for example