My First Coffee with Brikka
I love espresso. I looove espresso!
And this
is my dream espresso machine...it's just too expensive for me to buy. I don't want to compromise by owning a cheap espresso machine.
So, I have been drinking morning coffee with moka pot, also known as "macchinetta". The coffee brewed with this traditional Italian stove-top "espresso" maker, often referred as "poor man's espresso" is not actually espresso. The obvious downside of moka coffee to the real espresso is lack of "crema" - the delicate creamy foam on the surface of the coffee.
So, when I heard about the macchinetta that produces crema, I soon come to want to try. So, I bought Brikka from Bialetti. I like the round-bottomed design with a cute handle.
Wonder how Brikka makes crema? Actually, it's a simple and neat trick at the nodule of the upper chamber from where the coffee comes out. As shown in the picture below, Brikka has a metallic valve on the nodule that keeps the coffee from coming out until the pressure of the coffee from the bottom chamber becomes string enough to push up the valve.
Once the valve opens, the coffee comes out with a strong pressure going through the narrow exit of the nodule. This makes the similar effect of the espresso machine, and thus foams the crema. Click here to see the video I took.
The picture at the top of this page is actually the coffee brewed by Brikka. How does it taste? It's by far superior than moka pot, or cheap espresso machine when you carefully follow the instruction that comes with Brikka. The crema is very smooth, and the coffee has the characteristic of espresso.
The instruction includes the careful measurement of water, strength of the stove flame, and shaking down the new Brikka for the first use. The crema is such a delicate matter, and you also have to be careful when you pour the coffee into the cup. All these things may sound too much work, but actually it's not bad at all after you get use to it. Washing Brikka may be more pain than the all in one espresso maker, but I cannot complain when given this good production of coffee, and brewing a good coffee in a traditional way is always fun.
Posted by DAIGO on Mon, May 15, 2006, 02:57 Permalink
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Comments on this post:
Brikka Lovers: Daigo: How does one sign up for the "Member log on"? I assume this is different than subscribing to the RSS feed. WeeDram
Posted by a non-member on Wed, May 17, 2006, 07:08
Espresso-Like or Brikka?: Excellent initiative, Daigo. As a fellow BL, it's easy for me to understand your enthusiasm. Thing is, it might be a good idea to be a bit more explicit as to the fact that Brikka coffee isn't espresso. For instance in your comment about the "good caffeine" which powers this site (along with SNC). My reason for saying this is that an espresso lover (EL) who tries out the Brikka might have the wrong set of expectations. More on that in a separate post, actually...
Posted by Alexandre on Mon, May 22, 2006, 12:01
You are right!: Yes, you are absolutely right inspite of the fact that Bialetti categorizes Brikka as Espresso Maker. I cerntainly understand machinetta (moka espresso) including Brikka coffee is not espresso. I do like both Brikka coffee and espresso coffee, and, to me, it's not that one is better than another. So, I take your suggestion and I will make it as "Brikka coffee", not "espress" or "Brikka espresso".
Posted by DAIGO on Mon, May 22, 2006, 12:29
Water level: Hi, I just bought a 2-cup Brikka coffee-maker and just wanted to double-check what they mean by "fill to the notch". There doesn't seem to be a mark inside the water container, so I assume they mean the rounded shape that goes all around the container. Is that right? Thanks! Louise
Posted by a non-member on Mon, May 22, 2006, 15:50
I think it has one...: I need to go to check the cup actually to make sure, but I thought it had a notch...once thing I remember is that the water level is well below the safety valve when the water is poured into the lower part of Brikka.
Posted by DAIGO on Mon, May 22, 2006, 23:51
Plastic Cup for Water Level: Experimented a bit with water level. The plastic cup does have a line showing how much water you should put. You can go just a bit over and things are still fine. But, as Daigo said, the water level should be well below the safety valve. The Brikka has so much pressure that if you put too much water, you'll make a big mess on your stove.
Posted by Alexandre on Tue, May 23, 2006, 09:25
Water Level: Thanks for your answers! I was looking for a notch inside the coffee pot, but mine has none. I was worried about the level being quite lower than the valve, you've reassured me! Louise
Posted by a non-member on Sat, May 27, 2006, 10:15
Bigger Brikka:
I've recently bought a 2 cup Brikka and given my liking for the coffee it makes, I drink all of it and my wife gets none!
I've heard that Bialetti make a bigger version but that the coffee it makes isn't as good with much less crema. Also it appears to have a plastic see through lid?
Does the larger Brikka really make worse coffee than it's little brother and is it possible to get one without the plastic lid? It sounds a bit of a naff and gimicky idea to me.
Thanks, David
DavidPosted by a non-member on Wed, Jul 26, 2006, 10:59
: I have both Brikkas. My larger one is equal to the smaller one. I don't think everyone has this experience, but my four cup makes just as much "crema" as the two cup. Your experience might be different, but I'm quite happy with both of mine. Gatewood
Posted by Gatewood on Wed, Jul 26, 2006, 22:07
My reason for owning a Brikka: is exactly the same as DIAGO. I've had a Brikka for about 4 years now, still not willing to part with 300 quid for a small machine. Instead I invested in a Gaggia MDF grinder. As a combo (grinder + Brikka), I think I can get a pretty good cup out of it.One thing I have recently started doing is rather than using an espresso cup, I use a shallow, smallish but wide coffee cup. The 2 cup Brikka always spews a tiny amount of coffee out before sealing itself ready for the main event. This tiny amount of coffee I pour into the cup with sugar, making a coffe/sugar paste. I whisk this with a teaspoon, trying to get as much sugar dissolved as possible. Once the Brikka has done its thing, I pour the coffee into the cup. No further stirring is required, and the crema lasts for the time it takes to drink. FixOnFixed
Posted by a non-member on Fri, Jul 28, 2006, 11:47
Previous post:
Sorry, I'll use carriage returns next time.FixOnFixed
Posted by a non-member on Fri, Jul 28, 2006, 11:48
: No worry, I fixed your post :)
Posted by DAIGO on Sat, Jul 29, 2006, 01:27
Brikka Leakage Problem:
Both gaskets were replaced with authentic Brikka parts, the water levels are kept just at the correct mark, the amount of coffee is less than the maximum and not packed, and the Brikka is tighened securely but continues to leak even though it has been used a dozen times. I cleaned what appears to be a very simple valve in the top chamber and experimented with a various amounts of heat from my gas stove. The coffee ground containing basket is clean and has all holes empty.
Is there anything else I can do for a great coffee maker?
TonyPosted by a non-member on Sat, Sep 02, 2006, 11:29
no cream any more+ replacements to Europe?:
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Posted by a non-member on Thu, Nov 30, 2006, 12:21
Parts: Alicia: Bailetti is an Italian company. Their direct shopping site is http://www.bialettishop.com/PartsMainPage.htm, but that may be for North American customers. You could also check http://eshop.bialetti.it/it/news/news.asp and click on the e-shop icon in the lower right.
Posted by WeeDram on Mon, Dec 04, 2006, 19:30
Spares:
When the crema from my Brikka reduced drastically, I thoroughlyFrom the UK, check out this link for spares: http://www.gallacoffee.co.uk/acatalog/Bialetti_Spares.html They may ship outside the UK, but I'm not 100% sure. Joe
cleaned the filter plate and this solved the problem. It
worked like new.
Posted by a non-member on Tue, Dec 05, 2006, 09:00
Need Help!: I've just got a Brikka a week ago dreaming to have a nice cup of espresso with a thick crema on top. But I have never got cream so far....(I've tried more than 10 times by now) What am I doint wrong??? I measure water level just how the instruction says, I grind beans(Starbucks Espresso) semi-fine by a hand grinder, put it on low-medium heat(gas) with a lid open.... Seems like it takes longer than 2 minutes for the gasket to burst. Before the burst, I see a table spoon of water in the top pot... I want crema!!! Could somebody help me with this beginner's question? Lee
Posted by a non-member on Sun, Dec 17, 2006, 11:06
: Are you sure that the grind is fine enough? I would buy
a tin of Illy pre-ground espresso and give that a try
first. Joe
Posted by a non-member on Mon, Dec 18, 2006, 06:17
How to froth milk for cappuccinos or lattes?:
I have recently purchased a Brikka pot and I am still trying to master it. I had no success with the couple of expensive machines I've owned, including a La Pavoni Euriccopola. I ended up selling it on Ebay. That is when I saw an ad for the Brikka and got one. I also bought a a thing called a Cappuccino Crazy, which froths milk. However, it does not do a good job. It just has a nozzle with one opening pointing down. On the few machines I have had, the metal nozzel would have three holes and the milk would double in size. That does not happen with what I have. Can you recommend something that would work good and along with my Brikka, I will be all set!
Thanks in advance for your help!
Mark FerrantePosted by a non-member on Fri, Jan 19, 2007, 16:51
Milk frother: I use something like this: http://www.espressozone.com/frieling-8717.html The one I have is all stainless, so I put cold milk in, pop
it on the gas hob to heat and then froth up. Faultless.
Joe Joe
Posted by a non-member on Mon, Jan 22, 2007, 11:14
no notch found inside my brikka too:
I haven't found any notch inside the boiler.
and the brikka pot is bigger than it's box containing it, the "mouth" of the pot was shown outside the box when it is arrived. I am wandering if it is normal phenomenon of brikka products.
alex
Posted by a non-member on Sun, Jan 28, 2007, 10:40
Brikka Pressure Valve: I was really beginning to enjoy the espresso my Brikka was producing, but this morning, the pressure valve fell off. What do I do now? Can it be fixed? I only had it a week.
Selena
Posted by a non-member on Sun, Mar 11, 2007, 17:59
:
Posted by Lynmaire on Sat, Mar 24, 2007, 15:23
help, please..: i just got my brikka and until now i'm knind of dissapointed to be honest.
i had a simple mokka pot before and was very happy with the taste of the coffee but i was missing the creama, so i thought brikka would be a good idea.
until now i was trying around with different temperatures...even i was withing the 3mins, i didnt put too much coffee (i think), the coffee is tasting bitter and is actually not black, but has more the color of a coffee with milk.
i'm using Lavazza espresso, as i was very pleased with it before.
any suggestions?...please...
Johannes
Posted by a non-member on Mon, Mar 26, 2007, 14:32
Answers to questions: I posted here. Thanks!
Posted by DAIGO on Tue, Mar 27, 2007, 12:54
Use gas stove for best results!..: I was using my Brikka on gas stove when I first bought it (new buyers, attention here), it got better and better after each use. I read somewhere that you should never wash it after uses, but just rinse it. The coffee stains on the top part enhances the taste. My mum washed it once, and it went back to start, again! :-)
I moved to my new apartment, just to find that horrible electric stove. My espresso never tasted the same again. It was bitter, no flavour, and stinking. It was boiling in 2 minutes!
So I bought a Campingaz mini gas stove. From the first run I got the same old flavour! Now it takes well over 6 minutes to get the espresso ready... with all creamy, tasty goodness.
For best results, I found out to mix two different grades of coffee. Ultra fine, and a bit coarser. Currently I am just using off the shelf Lavazzo red label. But soon I'll go back to my good old mix.
Good luck to you all...
Koray.
Koray
Posted by a non-member on Wed, Aug 01, 2007, 17:02
too bad.. induction ?: I'm quite disappointed, this marvelous brikka is not induction compliant. Why has bialetti forgotten every induction users which love, usually, making good food (induction is expansive but so nice to cook). canelle
Posted by a non-member on Sun, Aug 26, 2007, 18:30
Use gas stove for best results!: Gas does work very well, mind you keep the flame low. My brother-in-law burnt the handle on his. Nonetheless, I find electric elements or ceramic elements do work just as well. The key is to keep it on about no. 5 or 6 never maximum. Also, your rubber gaskets will last much longer.
Posted by cafecortadito on Sun, Sep 09, 2007, 16:02
too bad.. induction: Unfortunately, Aluminium and Copper, or any other non-magnetic cookware will not work with induction elements. I suggest getting a Mauviel Cuprinox Style induction interface and place the Brikka on that. It allows you to use any type of cookware. Happy brewing.
Posted by cafecortadito on Mon, Oct 01, 2007, 02:31
Can\'t get the Brikka to work!!!: I recently bought a 2-cup Brikka. Every attempt I have made at brewing a cup of coffee with the Brikka has failed. First of all, when the coffee finally chooses to exit the valve it sputters and shoots out. It looks nothing like the peaceful flow of coffee and crema in the online videos. Also, their is little to no crema. On top of all this it is horridly burnt tasting.
Does anyone know what I might be doing wrong?
lostbrewer
Posted by a non-member on Sun, Nov 04, 2007, 16:40
Can't get the Brikka to work: A few random thoughts/tips: **do not tamp the basket, fill it level and loose. **If your grind is like icing sugar, it is too fine and will clog up the Brikka. I do use a fine grind on mine and never had a grind related problem.** Use low to medium heat. **Always give the little hat/valve a twist so it is free and loose as it sits on top of the spout. **Make sure the bottom boiler and the purge valve are not leaking. Of course they will make a bit of noise, but usually that will cease as the temperature rises. **Always thoughly rinse/semi-clean the Brikka with cool water to reduce the pressure, then hot water to clean.** Also, if you are at a high altitude say 5000 m. the Brikka does not function very well, it does need some atmospheric pressure .
Posted by cafecortadito on Sun, Nov 25, 2007, 01:16
Water Level inside the Brikka water tank ::
You will find three x with a line through them inside the water tank the line through the x is the water level . If you want to get a good crema stay five millimeters under the line . I've got the best crema using Antica Tostatura Triestina Caffe Espresso freshly ground Coffee from my local Delli . I need a new lid and handle for my Brikka any suggestions where I can get them in the U.K. ?
GiancarloPosted by a non-member on Wed, Jan 16, 2008, 15:30
Making Espresso with Brikka?:
Hi Daigo,
I make espresso using a bialetti ss moka pot. I have come to brew the best espresso possible by following strict steps, which I documented in my web site: http://www.squidoo.com/coffee-stovetops.
Can you get better espresso tatste with a Brikka?
Btw, if you'd like a make an entry for you and your Brikka in my espresso site, let me know.
Thank you
Cinetech
cinetech
Posted by a non-member on Tue, Jan 13, 2009, 12:16
Water running out the valve before time...:
Hey.
Just got my 2-cup Brikka today, and i have some questions, that perhaps someone can answer for me. Is it normal for some coffee to run out the valve before the big "whoosh"? It seems that the "pre-ejaculated" coffee is very thin, and my guess is that this should somehow be avoided. Also, i found out that you can dismantle the valve. Does it make any difference how close together you screw the top and bottom of it? It came not screwed tight together. As mentioned, any thoughts or advice would be appreciated.
Regards, Theis.
Posted by theis2305 on Thu, Jun 18, 2009, 09:44
re: Water running out the valve before time: A little coffee coming out is normal.
I don't know about dismantling the valve. Just make sure it can travel up/down. You don't want to have a moka explosion.
BrikkaVA
Posted by a non-member on Fri, Jun 26, 2009, 17:02
: anonaymous
Posted by a non-member on Sat, Jul 25, 2009, 03:20
: anonaymous
Posted by a non-member on Sat, Jul 25, 2009, 03:37
La bella Brikka!:
I use a 4-cup Brikka and have always managed to get good crema (as mentioned before - this is not to be confused with the true espresso crema). I grind my beans using a small Krups burr grinder which is great for the small amounts I need for the Brikka. The finest grind is like icing sugar, and far too fine for my Brikka, so I use a setting a couple of notches coarser which produces a result not unlike the pre-ground Illy espresso blend. NB Every coffee is different and will require a different grind setting to eliminate any bitterness... Maybe this is why so many users have problems with their Brikka - the grind must be fine, but with a fine grind, many beans will give off far too much bitterness. Grinding these beans more coarsely will improve the flavour, but you will lose your crema. It must, therefore, be essential to get the right beans - the smoothest you can find! Fill the basket with your coffee and gently tap the sides to ensure it settles, but never tamp it... You need gaps between the grains for the steam to permeate while the Brikka is brewing. Never over-fill the lower chamber with water. I find that sticking to an amount just below the line is best. I use a low flame on my gas stove, and yes, it takes time to brew... up to five minutes, but then the deliciously dark, creamy coffee comes spurting out, followed almost immediately by the light, smooth Brikka crema. I thoroughly rinse my Brikka with water and wipe it gently with a soft sponge cloth after every use. Once a week, I unscrew the top pressure valve, remove the filters and gaskets and clean each part with a soft toothbrush and water - never detergent. Keep your filters clean: Hold them up to the light to ensure that none of the holes are blocked. If they are, simply use a pin or a toothbrush to push out the offending coffee grounds. This seems to do the trick, and my coffee just seems to keep improving. By the way, my favourite coffee right now is the Algerian Coffee Store's incredible Velluto Nero. I decided to try some after reading the user reviews and am so glad that I did. Each time I grind the glossy black beans and pack them in my Brikka I get a delicious cup of dark, chocolatey smooth coffee with lashings of crema. I wish you all the best with yours!
rockvocalsPosted by a non-member on Mon, Jul 27, 2009, 13:59
My first couple of brews: I bought my 2-cup Brikka used on eBay. It came with the pot, the manual, and the plastic water measure. After reading through the manual, I disassembled the Brikka and gave it a thorough cleaning (no soap). I was ready for my first brew!
Surprisingly, the manual makes no mention of how much coffee to use. I already have a Mukka Express and that machine likes 12-13 grams. The filter basket on the Brikka is much larger, though, so I thought I'd give 16 grams a try.
Well, I was using prehistoric beans ... storebought ... because I am momentarily out of home-roasted <sigh>. These were the beans I bought as fodder when I was dialing my grinder. I spooned the coffee into the basket -- still with room to spare -- and fired up the stovetop.
Just moments later the WHOOSH began, and there was cream on my coffee! It wasn't thick, it wasn't rich, but it survived the pour, survived the trip across the room, and survived the first couple of sips. I was very impressed. The coffee, however was way too strong. Too many beans in that brew.
The next day I went about it a little more scientifically: the plastic water measure holds 160ml (or 160g) ... and I already knew that nowhere near that volume comes back out. I decided to trust Bialetti -- they say it's a 2-cup pot -- so I measured out 14g of beans, enough for a double.
And this time, I measured the amount of brew I harvested: 50ml, perfect! So, 50ml with 14g of beans should be ideal ... and it was: smooth, chewy, satiny. Just delightful. The Brikka brews a completely different coffee than the Mukka Express with no milk in it. I'm quite pleased with my "new" Brikka.
Posted by tmaynard on Sat, Aug 01, 2009, 00:28
Re: Water running out the valve before time...: It doesn't matter how tightly the two parts of the valve are screwed together, as long as they are together. It is the weight of the valve assembly sitting on top of the hole in the stem that provides the pressure. In my 4-cup, I've measured the weight of the valve at 55.9 g, and the diameter of the hole at 2.4 mm.
0.0559kg * 9.81m/s² / (π * (0.0024m / 2)²) = 121 kPa = 1.21 bars
A real espresso machine goes up to 15 bars.
To stop pre-ejaculation, I've removed the top half of the pressure valve, and tightened the (square shaped) cap of the stem. It seals to the rest of the stem with an O-ring, so it is possible to overtighten. Additionally, each time I set it on the stove, I firmly press down on the valve so that the rubber liner on the interior seals with the hole.
CaZe
Posted by a non-member on Sat, Aug 01, 2009, 00:36
What I use to heat my Brikka:
CaZe
Posted by a non-member on Sat, Aug 01, 2009, 01:45
Help! Where does the washer go?: I bought a 2-cup Brikka used. I've got some good results from it but have had some trouble doing so consistently. I thought it couldn't hurt to buy the replacement parts.
Well, what I discovered was that my Brikka was missing the plastic washer. Could someone please confirm that it goes ABOVE and INSIDE the filter plate? I've never seen anything like it in a moka pot before.
Talarico
Posted by a non-member on Fri, Sep 11, 2009, 17:35
P.S. Can someone link or summarize the manual: Several folks have emphasized that one should follow the manual carefully. Well, I don't have the manual & can't find one online. What am I missing, besides to use the fill line in the boiler & not to tamp & to use "medium" heat (though folks here say low or high...)?
Talarico
Posted by a non-member on Fri, Sep 11, 2009, 17:48
: Plastic washer isn't essential part of Brikka. It only help for measuring the right amount of water. So, with or without it, doesn't matter. The right amount of water should be right ro the X cross-mark inside the boiler.
Bostjan
Posted by a non-member on Mon, Sep 14, 2009, 02:31
: Bialetti's instructions:
http://www.bialettishop.com/BW/BrikkaHowItWorks.htm
Bostjan
Posted by a non-member on Mon, Sep 14, 2009, 06:41
: Correction: didn't know that washer means rubber seal. There are two of them in every Brikka. Larger one is for the upper part (the same as ordinary mokka pot), smaller one is for the funnel. If Brikka isn't functional anymore, you should replace both of them. There is no plastic in brikka, only Al and rubber. Maybe the part you are missing is valve?...
Bostjan
Posted by a non-member on Mon, Sep 14, 2009, 07:02
unscrewing the valve?: Someone mentioned that they unscrew the valve in order to clean the Brikka -- how do you actually unscrew the thing? Mine won't come off at all, and I'm afraid to break the darn thing.
anonaymous
Posted by a non-member on Sat, Nov 07, 2009, 10:14
My first time with the Brikka:
I just ran my 3 sacrificial brews through my 2-cup Brikka yesterday, achieving excellent crema every time, using Starbucks institutional coffee(in sealed bags). I threw out the first batch, but drank the last 2 batches. These tasted good! I had two batches this morning (I was afraid the sound would be too much; I was worried for nothing) which had good taste and crema.
My "secret":
Sacrificial (last night):
1. Followed directions to the letter.
2. Coffee and grind (Starbucks institutional) are obviously moot.
Drinking (this morning):
1. Followed directions to the letter.
2. Coffee: roasted last night in a Popper(Sumatra green beans), ground semi-fine (less than espresso-again, per directions) in a Camano Hand Grinder just prior to brewing.
3. 1st brew with cover up, per directions, 2nd brew with cover down. Good crema resulted both times.
4. Per directions, removed from heat and poured immediately after "whoosh", or crema is expelled. Discarded residual coffee.
5. Rinsed in cold water and dried with paper towel to prepare for 2nd brew. Final cleanup is the same.
6. I used a gas flame that, per directions, did not extend beyond the base of the pot.
I'm happy to discuss this with other newbies that may be having problems.
Posted by rule870 on Wed, Dec 23, 2009, 11:05
This site is powered by the people powered by the good caffeine of the Brikka coffee.
This site is not related to the Bialetti corporation, but we still cheer and love their products!