title_body: Is it safe to say that same type of coffee used with an espresso machine is ideal for a moka pot?
upvoted_answer: First, let's clear the misconception. The posted photo in the question is a moka pot. This is a common misconception all around the globe and also discussed in Coffee SE a few times. Please see the following post to clear this out:
  
  
  Does a percolator make &quot;better&quot; coffee?
  
  
  A better answer, also including the differences in between an espresso and a moka (the cup made with a moka pot) is explained here:
  
  
  What&#39;s the difference between a percolator and a moka pot?
  
  
  Then, please check this answer regarding the crema and the pressure issues:
  
  
  Generating crema with a moka pot?
  
  
  
  
  Enormous Editing after farankoshan's change in the question is below.
  
  If we decide to compare the moka pot (instead of a percolator) with espresso, then my answer is as follows. I keep the first version for history.
  
  
  
  First, the grind size is very different. It is advised that ideal grind size for espresso is around 300 µ where for a moka pot it is around 800 µ.
  
  It is also known that espresso brews are the most acidic cups and moka pots are produce generally bitter cups. A reference to espresso brews is below, unfortunately, this study does not include moka pots.
  
  
  Could preparation method make coffee more acidic?
  
  
  According to this knowledge, you may decide your beans and roast as you please.
  
  For the roast, it is known that acidity reduces when roast degree increases. That's why many espresso brews are prepared with darker roasts. You may search for your taste.
  
  For the bean origin (or the blend) you may again search for the specific acidity and bitterness. JayCo's previous study below is a good starting point again.
  
  
  What coffees are the least acidic?