whistling noise

I started using Illy red espresso grind coffee with my 4 cup brikka last week. Today when I made coffee it came out very slowly and after a few seconds the safety valve started to make noise (whisling). This valve also had to be tightened when I first got the pot, since it was leaking from start to finish.

Any idea?

 

Thanks




Posted by GuillaumeLandry on Sun, Feb 15, 2009, 15:18 Permalink

Article category: Brikka Maintenance
Article keyword: whistling

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whistling noise: Its possible the grind may be too fine, or too much coffee is used.  I tried grinder finer coffee and mine starts to leak steam from the safety valve.

Posted by Wayne on Sat, Feb 28, 2009, 08:22

Whistling and steam escape:

Commercial espresso gind is too fine for the Brikka pot resulting in the problems you have.  Illy makes a special moka grind recommended for the Brikka.

Hope this helps.

Aaron 

nghy - Aaron
Posted by a non-member on Sun, Mar 29, 2009, 21:27

crema: Recently I decided to try French roast whole beans instead of the 5-bean espresso blend or the Italian espresso roast (also whole beans) I have been using for quite awhile.  Coincidence or not, I was not been able to get the usual rich layer of crema that I have been getting all along with my 2-cup Brikka. I next bought a can of Illy dark roast grind for espresso machines and some "espresso roast" from Whole Foods that I groud there at the store---and neither of those produced a satisfyingly cup either. It was nothing moe than strong coffee with no dimension or crema.    
I began to think maybe my Brikka I've had for 2 years was in need of replacement or something--a gasket or etc.   But from reading the comments above, I'm going to order the beans I had been using and see if that solves the problem. 

One note, I found when first using the Brikka that I had to practice (ie use it awhile) before I got a reliably good result....finding the right level of heat on my gas stove etc.  I did also that too much water had a diminishing effect, and also that you have to brew with the lid open or else the steam does away with the crema.

From reading the other posts here, I'm thinking that perhaps it IS the type of coffee beans (maybe lacking in robusto?)  and perhaps also  the grind (normally I grind my own at home in a primitive little ordinary grinder that doesn't produce the uniform fineness often referred to in praise of the expensive grinders needed for a machine.  But with the Brikka I was getting good results with those beans and the less uniform grind. Maybe the present of coarser pieces mixed with the finer powder allows it to brew at the right tempo.   

In any case, if anyone has other advice or perspectives to offer, please do post them as I really do enjoy the moring ritual of making my Brikka stove-top espresso to start the day.   

(However, in the afternoon or on a late Sunday morning, when lucky enough to have a companion who shares the taste and the mood, I prefer to go to a good espresso bar and enjoy a real double espresso and a Grappa--goes well with deep conversation and people watching! 
Kay
Posted by a non-member on Sat, Dec 26, 2009, 09:59





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