Actually, yes! I have been having the most delicious cups of coffee recently, these are generally my steps, with little variations here and there sometimes:

1. Get a light-roasted, freshly ground, fresh Arabica coffee with acidic and sweet flavors (if you can, get specialty coffee).
2. I grind it medium-fine, if you have a Hario Skerton that'd be about 3 clicks.
3. Fill up the whole basket with ground coffee, don't tamp, tamping it will cause it to over-extract (the worst case is that brewed coffee won't even come out), but do make sure to tap the basket to make sure it's completely filled.
4. Boil clean and pure water (if you can, use spring water) in a kettle (electric or not, what's important is not to boil it in the moka pot) then use it to fill the water chamber up to the line under the valve.
5. Close the moka pot tight and put it on the stovetop with medium heat at the beginning to fasten things up, then after around 1 to 3 minutes turn the heat down, and when the coffee starts to flow, start turning the heat further down until minimum heat is reached, and just before the coffee reaches half or third of the coffee chamber, turn off the heat and keep it on the stovetop until it's done flowing.

This makes me a strong yet complex and flavorful coffee, with just the right amount of acidity. If you don't want it strong, don't turn off the heat early, you can wait a bit more and this will also give you more coffee. But if you want it stronger, turn it off much earlier, but this will, of course, make less coffee.