It won’t taste like the coffee that comes out of a professional machine but it does have its own taste that I fondly associate with growing up in an Italian family. The closest you’re going to get, provided you like sugar with your coffee, is if you follow these instructions:

Put the water and espresso coffee in your moka and put it on the stove. Turn the heat on to low so the coffee comes out slowly. Leave the lid up so you can see when the coffee comes out. Have a coffee cup/glass with about 5-6 tablespoons of sugar ready. Leave the spoon in the cup.

When the coffee starts to come out of the moka, pour enough to cover the sugar but not enough to drown it. Beat the sugar until it starts to lighten in colour. It should go from the dark brown colour to almost a light brown and it should be thick but still able to flow off the spoon.

When you use it in your freshly made espresso, you should get some nice crema just like when you use a professional machine. You can save the sugar coffee by put some cling film over the cup and then beating it again when you’re about to reuse it. You could put in a drop of coffee to loosen it up too as it can get quite crusty when it dries. I hope you try it. People always love using this in their espresso because it makes it really special. Let me know if you try it out and if you like it.