Tjaba Terje!
I absolutely agree with Terje about fresh roasts for the moka pot. A bit of acidity and fizz to balance out the bitterness of the hot moka pot brew is not a bad thing. Underextracting with a fresh roast used to be my recipe for a successful, strong but still slightly sweet moka pot brew.
I also used to like to roast rather dark, which of course takes out a bit of the acidity, don't know if Terje agrees with me there.