For the Moka pot, the proper way is to fill the basket to level, or just a bit below. At 50% the coffee is weak. If you prefer a weaker cup, I would prefer to dilute with hot water after the prep. Do not apply any pressure, or the Moka pot will choke. Coffee grounds swell when taking in water, and you don’t want to compress it. There is not enough pressure for a dense puck. The grind should be coarser than for espresso.
Start with hot water to the valve level in the container. This is faster than cold water, and will ensure the coffee grounds does not overheat. Watch the spout as coffee dribble out, and control the fire that it remains a steady flow. Never let it spurt. Take it off the fire when the coffee starts to gurgle, or just before…with experience you can judge this by observing the flow. And immediately cool the bottom under a tap or basin of water.
enjoy your coffee.