I doubt it. The moka pot in general is finicky. Unless you put milk or something into the coffee I find it rather harsh and I don’t like milk in coffee.
This is 100 % a matter of technique, I can make a good cup of coffee with it. I just need to dial in grind and ratios right, but even then it’s hard to control the temperature. By the time I go to that sputering hissy phase it becomes harsh and very bitter.
In general it’s hard for me to find the sweet spot between battery acid and coal juice with a moka pot. Pourover is much more forgiving and consistent.