Why does nobody talk about the 1:16 grind ratio for moka pots

I kept getting bitter muddy cups from my Bialetti and almost gave up on it, until a barista at the shop on 5th in Eugene mentioned she weighs her beans at 1:16 and pulls it off the heat the second it starts gurgling. I tried it with a cheap kitchen scale and the difference was real, the cup came out clean and sweet instead of burnt. Three weeks in and I'm not going back to eyeballing scoops. Anyone else weigh beans for moka, or is that just me being extra?

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