Coffee and water recommendations
FYI ... I am a food scientist, specifically a new product developer.
By nature, I dislike volume measurements (eliminates any density variations). So here is my question. Has anyone nailed down the optimal weight of coffee and water to use in the Brikka (2cup version)? My first run used approx. 14g coffee and 85g water (to the line on the cup).
Thanks!
Posted by lungfungus on Tue, Mar 31, 2009, 11:28 Permalink
Article category: Brewing tips
Web pages that link to this article
Comments on this post:
Brikka Water/Coffee measurements:
Sounds like you may have left the pot on the heat too long. After the pot makes the charateristic gurggle, do not let the pot stay on the heat much longer. You can open the top and watch the coffee come out. If left on after the coffee and crema exit steam puffs will continue to eject over-brewed bitter dregs while the crema disapates.
Coffee grind is important. The Brikka works best with a slightly coarser grind than a true espresso machine requires. Pre-ground espresso may be too fine for the Brikka. For the best coffee flavor, coffee should be ground just before brewing. Conical burr grinders like the Solis or Baratza machines have precise adjustments and produce even sized particles for whatever grind is selected. Even sized particles provide consistant brewing results. There are many excellent expensive burr grinders on the market, but IMHO few match the perfomance at the price of these machines which are essentially the same. The Baratza offers refurbished machines with a factory warranty at a large discount over new machines at retail.
Lastly, your personal taste is the determinent of the amount, the grind and the particular coffee you adopt. All adivce given should be accepted as suggestions to be tested and judged by your taste buds. There is no "correct amount" of coffee and water. The amount of water used in in the Brikka is dictated by the measure. The amount of coffee is to your taste (within reason).
Aaron
nghy/AaronPosted by a non-member on Tue, Mar 31, 2009, 17:08
Coffee/Water recommendations:
I checked the amounts I use in my Brikka 2 cup. Weighed the amounts with an Ohaus triple beam balance.
85 mls or grams cold water. It's just to the mark on the plastic water measure.
12-13 grams coffee. It's what just fills the coffee filter.
Aaron
Posted by nghy on Wed, Apr 01, 2009, 01:57
Coffee and water recommendations: Aaron, thanks for the replies. I definitely agree with you, it's ultimately is a matter of preference. But I am willing to hear other opinions while I formulate my own.
Coincidentally, I just made a pot with 85g water and 12g coffee (which did not quite fill the filter). I pull the Brikka off the heat at the first hint of a "whoosh" and poured. Definitely more acceptable this time, much less bitter and lasting "crema". This was just using some off the shelf Lavazza Crema e Gusto. It is definitely a finer grind than previous batches ... expected the valve to release as I saw with other batches using the extremely varied grind out of my current blade grinder.
Next step a new grinder ... might even try a manual grinder.
Thanks again!
Posted by lungfungus on Thu, Apr 02, 2009, 11:08
Grinders:
A coffee grinder will improve the coffee experience more than a fany coffee maker. The best coffee grinders are conical burr types. High speed spinning blade grinders are better than nothing, but they are a poor second to the burr grinders. IMHO, the Baratza Maestro line provides top noch results bar none at very reasonable outlays compared to other grinders. New Baratza grinders can be purchased at many retail places with various discounts. However, at www.baratza.com/refub.php you will find refurbished units at super prices. The Maestro for $63, The Maestro Plus for $93 and The Virtuoso for $133 plus shipping etc. I have used my Maestro Plus for four years. It does an outstanding job in two ways. First it provides very even grinds for any method. Second, it provides a wide range of grind choices from fine to coarse for different coffee brewing methods. The basic Maestro should be fine for any home brewing method (moka, Brikka, drip, French press and cold brewing), anything other than true espresso and Turkish ( Greek) coffees. The Plus and Virtuoso models have extended range at the very fine grinds and so provide more settings for espresso and Turkish grinds. The models newer than mine are much improved with stronger motors, slower rotating burrs and internal parts to keep coffee debris from entering the motor case. The improvements have made great machines better.
Aaron
Posted by nghy on Fri, Apr 03, 2009, 04:41
Typo in the URL: www.baratza.com/refurb.php
Posted by nghy on Fri, Apr 03, 2009, 04:46
Coffee and water recommendations: Weighing the coffee sounds like a useful way of maintaining consistency, but don't worry about weighing the water - its density is constant, even over a wide temperature range (<1% difference between water in a fridge at 4 degrees C and in a very hot kitchen at 40 C). I'm in a hard water area, so using Volvic right now. I found I needed rather more than 3 seasoning runs before I really liked the taste (or maybe I just got better with practice?). Agree about taking the pot off the heat a soon as you hear the 'burst' (I also tend to avoid being 'greedy' by attempting to pout out the very last drop, which I think tastes more bitter). Can't comment on grinder quality, as still using a cheap blade grinder (but timing the grind to keep it reasonably consistent - in mine, a total of 9 seconds spread over a couple of bursts seems to work well). I found that getting hold of some freshly-roasted 'espresso blend' beans from a local supplier made a big difference (sites like Coffeegeek have lots of suggestions for roasters in different areas, and internet suppliers). As well as taste, the amount of crema seems to vary significantly with the blend.
RDW
Posted by a non-member on Sat, Apr 04, 2009, 14:40
coffee and water reco: I totally understand what you are saying about the density of water. But ... is that 85ml or 87ml in the measuring cup? I know 85g on the scale is 85g. Yes, most times I am that picky.
I tried tasting the intial burst vs the drizzle that comes out after pouring. The after drizzle is much more bitter.
Also, I tried some beans roasted on a DIY roaster over the bbq this weekend. For some reason they seemed to swell alot and plug up the filter (bloom?). The safety didn't blow but I think the extraction was much longer than usual. Roast was not dark enough. Taste was ok. Need to try some pressed coffee with it.
Overall I am still pretty happy experimenting and refining my Brikka technique with the cheap Lavazza.
Posted by lungfungus on Mon, Apr 06, 2009, 18:30
Grinder, coffee, and water: I LOVE LOVE LOVE my Brikka!!! I've been making iced caramel macchiatos with fresh ground espresso and let me tell you.....it tastes as good if not better than starbucks!!! However, I do purchase the vanilla syrup from Starbucks and the caramel at a grocery store. I am totally saving a grip of money. Here's are my settings:
Grinder: Zassenhaus Turkish Grinder (It looks like a cylinder. Really great to have if you're planning to make a cup for yourself. Not so good if you have a group of people you're serving.)
Type of coffee/espresso: Safeway brand....I don't mind using any brand as long as it is freshly ground. If you're not mixing it with milk, it's probably best to have a good brand. I've heard good things regarding the crema in Lavazza, so someday I'll give that a try.
Amt of water: For my Brikka 2-cup I use 2 oz of water (equivalent to 60 ml)
Hopefully this information helps! Gigi
Posted by a non-member on Thu, Apr 09, 2009, 23:58
: I use the plastic cup to the fill line for the water. Medium grind coffee filling the cap to the top, leveling it off, and not pressing, only shaking to settle the grinds. Then applying a slight top/hill of grinds to it.
I tried a 2 day old dark italian roast (arabica), medium grind as mentioned (Mr Coffee bmx3 burr grinder)
Took noticeably longer to brew than before; on medium heat on electric coil range. Less pre burst drip as well. The burst had a good speed however, and it bubbled towards the top producing a crema color and steam only at the very end and not during.
I poured immediately and most of the crema dissipated right away. I was disappointed until I tasted it, excellent full body and flavor. Body was similar to that of a normal moka pot yet had the flavor of a true espresso machine. I'm using a 4 cup brikka and I had to stop myself from drinking the whole thing, it was late at night and I didn't want that much of a caffeine rush.
I can't help much with the weight of the grind but I can bring up another variable which could cause differences in brew. The space between the top of the grinds and the top filter plate might cause variation in brew time/quality/etc. I'm still trying to figure everything out as well but thats something I noticed. Good luck.
-Pete
Pete
Posted by a non-member on Sat, Jun 20, 2009, 02:03
How I make my coffee.: I use Lavazza Crema e Gusto (red packet) as it is easily available in supermarkets, relatively cheap and produces very good crema. I heat up milk in microwave in a ceramic cup. I do this every morning, so I have it timed so that my milk comes out at approx the same time as the coffee. My milk cup has a beak, which allows me to pour the milk down the side of the coffee cup, so as not to disturb the crema too much. It's become my morning ritual. I use the 2 cup Brikka. Rob
Posted by a non-member on Sun, Sep 06, 2009, 05:53
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!