Best Grind for Brikka 2-cup
I am still in trials with new Brikka. What is the best grind? I have always used an espresso grind with my moka pots, but directions say to use close to a drip grind.
Would really appreciate input!
Posted by madeuce on Sat, Nov 11, 2006, 15:09 Permalink
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Re: Best Grind for Brikka 2-cup: madeuce, I am interested in your comment and like you, have been experimenting with different grinds using a dark roast espresso blend. I have found that I get the best crema when I set my grinder (cuisinart) on the 3rd step from fine (it has 18 steps from fine to coarse with medium being a 9~10, I don't know if these gradations are standardized?) however I don't get a strong shot. I noticed that the coffee is stronger if the grind is coarser (5th step or so), which I felt was counter-intuitive... keep me posted, vincent
vincent
Posted by a non-member on Tue, Nov 14, 2006, 01:40
Re; Best grind: I have a Gaggia MDF grinder, and use the 6 setting for really
fresh beans (1 is the finest). I use the 5 setting once the
beans are past their best, to extract as much as the Brikka
will permit. Forgive me if I'm wrong, but I wonder if you're confusing a
strong flavour for a bitter flavour. In my experience, a
coarse grind will taste much more bitter, a finer grind will
give a great crema and what I would call a "smoother" taste,
much less bitter. Joe
Posted by a non-member on Thu, Nov 16, 2006, 12:08
Best Grind:
Thanks Vincent and Joe,
I have a Bodum Antiqua Matt Chrome grinder (not to the home professional level) but I have been using 1/2 mark above the espresso mark and have gotten thick almost velvety strong coffee with moderate crema. I am still tweaking the amount of water. I used the recommended amount with the little plastic cup and it spewed all over my stove. I am using about half that amount. What was confusing to me was the Brikka directions which made really bitter coffee with the larger grinds.
For my Santos Electric Vacuum I used a White Bodum Antiqua (I have had about five years) which even on it's finest grind is not as fine as the Chrome grinder (purchased this year). The Santos makes the smoothest strong coffee I have ever made at home.
I really like the Brikka - it is so fast.
I used to use Torrefazione fresh beans when there was a shop here but it is not closed and now I can only get it from Cooking.com and they have slow shipping so now I use Illy Espresso Beans or Vivace when my friend from Seattle overnights is to me.
What are your favorites?
Thanks, ma deuce.
ma deucePosted by a non-member on Sat, Nov 18, 2006, 17:46
Grind: My grind is pretty fine, but I'm no that experienced so I don't know how to describe it. I wrote earlier here about my grinder, which is a manual Turkish grinder. I tightened up the set screw all the way, then backed off about 1/4 turn. I got lucky, I guess; this setting and the standard amount of water makes great coffee; nice body, a goodly amount of crema.
I do read about people who use a coarser grind and it is very puzzling to me. I'd try it, but I don't want to change the setting on my grinder.
My favourite bean is Espresso Adoration from Java Joe. I am going to try some Congo tomorrow morning. It has been my daily "regular" coffee lately, and I want to see what it's like in the Brikka. This morning at Joe's I had a cup of Galapagos Organic. Now that was wonderful!
Posted by WeeDram on Sat, Nov 18, 2006, 21:21
Beans: I use "equalexchange" dark roast fair trade beans from my
local independent food shop, although I have to admit that
Illy is the best I have tried. For a different cup, I found
Indian Monsoon Malabar a pleasant change. Joe
Posted by a non-member on Sun, Nov 19, 2006, 17:10
which illy grind to buy?: So glad to find this site! I just received a 4cup Brikka as a present, and, having no grinder yet, was anxious to get some ground beans at the store and give it a go.
I've always liked Illy espresso and thought I'd try that first, but the choices on grind are confusing, since the Brikka does say not to use the usual fine espresso grind (why IS that?!)....do I buy 'medium' or 'fine' ground Illy, or do I get whole beans and use the industrial grinder in the store...and then which setting on that? The one next up from "espresso"?
I read the other posts with interest, but it seem like Greek since I have no grinder to experiment with!
Help!
zcoffee
Posted by a non-member on Wed, Jan 24, 2007, 22:02
Illy grind: A couple of us have used Illy espresso grind for several
years, both the dark roast and medium roast, without any
problems. This grind works well, and gives an awesome
coffee. I have to say that this is with the 2 cup brikka,
however. Joe
Posted by a non-member on Fri, Jan 26, 2007, 06:19
Illy grind 2: Concerning why the instructions tell you not to use fine
espresson grind, I think that it is because for very fine
grinds the pressure may not be enough to force the water
through the coffee. I have experienced this problem with
a standard 1 cup bialetti moka express using fine espresso
grind coffee, where small amounts of coffee spluttered
through after a very long time (it was scorched); I
plunged the whole thing in cold water, and fortunately
no damage occurred. Again though, the Brikka is supreme in
managing fine ground (i.e. off the shelf Illy Espresso) as
far as stove top makers are concerned. Joe
Posted by a non-member on Fri, Jan 26, 2007, 10:20
illy fine grind, burnt taste: I just got my 2-cup Brikka from Italy and tried the illy fine grind-- and the coffee came out tasting burnt. I tried this several times, and same result. I disassembled the Brikka and I saw coffee grinds in the bottom water reservoir. Maybe the coffee sifts down to the water reservoir while its on the stove and it burns?
I tried a drip coffee grind and no coffee grinds were found in the water reservoir but the coffee didn't come out tasting good.
Has anyone tried the illy medium grind with any success? I wish I could grind my own beans but I only have a blade grinder and I don't think it's good enough to create a sufficient uniform grind for the Brikka.
Thanks.
nate
Posted by a non-member on Mon, Jan 29, 2007, 00:49
preground: I am surprised nobody has mentioned lavazza or segafreddo. I am awaiting my first Brikka (should arrive in 3 weeks). I have used a Mokka for several years with lavazza or segafreddo grinds and always been very happy. I can easily find them at local coffee shops. How do those work in the Brikka? Frank
Posted by a non-member on Wed, Jul 11, 2007, 15:29
Segafredo & Chefini: Segafredo works pretty nice with the Brikka. Mainly the Segafredo Espresso Casa and the Segafredo Emozioni. But I must say that the absolute best ground for the Brikka (2 and 4-cup) is still Chefini Gran Crema Intenso. This blend is actually developed, roasted and ground for the Brikka. Perfect Crema and fantastic aroma every single time. It can't get better than that. Ciao Angelo Angelo
Posted by a non-member on Wed, Jul 11, 2007, 22:00
lavazza club: I tried Lavazza Club with my Brikka. Very little crema, but the taste and aroma is wonderful (it remains for a lot of time and you experience it in many parts of your tongue and palate), far better than Illy (I refer to Illy moka grind, I haven't tried the fine grind for espresso yet).
salvo menza
Posted by a non-member on Tue, Jul 31, 2007, 05:52
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