From Bean to Brew Bialetti New Brikka Espresso Guide
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- Опубликовано: 15 мар 2022
- Welcome to our latest tutorial video, 'Bialetti New Brikka: Make The Perfect Espresso Crema.' This guide is designed for all coffee lovers who appreciate a smooth, rich espresso at home. We'll take you through the step-by-step process of creating a perfect espresso crema using the Bialetti New Brikka coffee maker.
We've got you covered from the precise amount of coffee grounds to use to the optimal brewing temperature. If you're a fan of Italian coffee or just a home barista aiming for that café-quality espresso, you'll find this video indispensable. We'll also share cleaning and maintenance tips to ensure your Bialetti New Brikka coffee maker lasts and performs at its best. Join us to master the art of brewing a perfect espresso crema with Bialetti New Brikka, the ultimate coffee gadget for every kitchen. So, grab your coffee beans, and let's get brewing!
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Ingredients:
60 g of coffee beans and grind it fresh, or if you have ground coffee, it is fine.
120ml of water.
Preparation.
We add the water to the base of the greca and then the ground coffee to the glass of the grega, making sure that the edges are clean and pressing well so that the steam does not come out anywhere.
We close and tighten well so that no steam comes out.
We put the game on and hope it makes the characteristic sound that is already there. As in the video. Careful not to burn yourself
when it rises and makes the sound of eruption, you move the fretwork in a circular way and serve your coffee. You will see how foamy and creamy it is. Enjoy with or without sugar. The foam will not go away if you add sugar.
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#bialetti #espressocrema #bialettibrikka 
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ruclips.net/user/shortsbVoMhr1R1Ms?feature=share
Ooooo lo estaba esperando ,gracias jocas kitchen
Muchas gracias. Está rico🍽🤗
ottima recenione...anche molto brava......grazie.
Excellent 😊🙌🏼 I’ve been trying to get crema for 3 years. I even emailed Bialetti and followed their instructions but it was still no good. I have just watched your video and got crema the first try. Thank you so much. ☺️☺️☺️👍🏼
Oh. I'm glad to hear that.
Thanks for watching. 🤗🤗🤗🍽
Muchas gracias, Señora 💐💐
Que bueno le gustò. Gracias 🌸🍽
Looking very delicious love it gonna try it to ❤️❤️❤️
Super creamy. Mmm 🍽🤗
Thank you for the explanation and recipe. Greetings from Turkey.
I'm glad that can help you 🤗🤗🍽.
Thanks
wow que rico y hermoso se ve eso
Siiii. Queda bien Rico y cremoso🤗🍽
Deu até vontade, beijos do Brasil.
🤗🤗☕
Joka* s = Hola los FELICITO por el videop HERMOSO, mucahs GRACIAS . . . !!!!!!!!!!!!!!!!!!!!!
Mil gracias por tu comentario. Saludos🤗🤗🍽
bravo 🎉🎉🎉🎉
Thanks 🤗
😋mmmm hasta aquí huele 😄
🤗🤗🤗. Te gustará Prisi
Nice looking coffee, Ma'am. 😊
Thanks so much 🍽🤗
Gracias para video bueno
Gracias a Tì🤗🤗🍽. Te invito a suscribirte
Interesting 🤔 just so happen i have 4-cup Brikka too but struggling with crema and foam. I only tap light around the edge of the basket never tamp on it. For grind size i went for medium fine using burr automatic grinder. In 3 different beans i have tried, no matter what, the crema or foam goes away or left very little when stirred / poured. I might give this a try and see if it makes a difference. Thanks for the video
Thanks for your comment. 🤗
Super espresso rico
Sì. Muchas gracias 🤗🍽
It's not true espresso. The brikka can't even pressure it like an espresso machine.
@@sO_RoNerY for a stovetop coffeemaker this is the best one to make the foam for espresso I also use a real espresso machine with 6 bar pressure which makes an even better espresso but for stovetop you won't find any better
La prima edizione della Brikka aveva doppia guarnizione (una supplementare sulla vaschetta del caffè ) e una valvola pressostatica in cima alla colonnina.
.🌸
Que perfección y qué tal el sabor, estoy por comprarme una son bastante costosa pero valdrá la pena??
@@Guerradevinos Para lo que disfrutaras luego yo digo que Vale la pena👌. Si te gusta un buen cafè esta cafetera es muy buena
hola Compré el molinillo que me recomendaste aunque es diferente al tuyo del video, quizás sea el nuevo ¿Cómo ajusto el molido correcto en función de los segundos que indica mi modelo?
Hola! El mio es muy sencillo. Solo le doy el molido fino. Seguro es un modelo nuevo que tienes. Puedes ir gradualmente como yo probando varios tipos de molido hasta llegar a tu favorito.
Great video! Is that the 2 cup or 4 cup Bialetti you use in this video?
Thank's! 🤗.
4 cup
I have the 2 cup and the manual says 120ml water
Q ricooooo
Queda muy bien. Gracias 🍽🤗
which coffee kind you used arabica or Robusta ?
Hi! I prefer arabica and grind it. but if it is already ground it Dominican coffee it is very tasty too. 🍽🤗
I'm surprised you don't use a coffee grinder but a blender. Does this give the same result?
Hiii!
For m the most important it is the quality of my coffee.
kalau mokapot biasa bisa kakak?
dan jenis kopi Arabica bisa ?
Thanks for asking! Yes, a regular moka pot can brew Arabica coffee beautifully.
Comment 2: I did test the 70/30 Robusta/Arabica mix using HUPPA (from Sonora!), and Illy Classic which is a 100% Arabica Medium Roast. For the Brikka 4-cup U.S. that's 19 grams HUPPA and 8 Grams Illy. For the MX pot with the 26-gram basket, 18 of the HUPPA and 8 of the Illy. The combination produces a crema very similar to the Cafe Bustelo / Medaglia D'Oro I referenced in the very first comment thread. So, Bialetti was spot on: 70/30 Robusta/Arabica. You're not going to foam/crema properly with Arabica only. My OXO grinder is set on 3 for all the Brikkas. I even leave it on 3 for the filter/drip machine. It works, because I toss Bustelo in there without issue. The 3 setting on the OXO corresponds to the size of the ground Bustelo.
Next, I'll note this about water temp. When doing the 70/30 mix like this, do NOT use room temp or cold water. It will over-extract the grounds and give that classic bitter taste people complain about with dark roasts in general and Robusta in particular. With this much Robusta, boil the 170 ML water in a kettle, and dose the basket. I've also taken to using a WDT to break clumps both in the grinder basket and the filter basket. Once the boiling water is added, close the pot up and get it on the fire immediately. The brew will be much quicker - and the taste will be delicious. If you are not using Robusta, you should probably stick with room temp or cold water, because the pot will probably under-extract.
I've paired the new Brikka with a Bellman 50SS steamer, so I'm pretty much following an espresso work flow, except I'm NOT tamping or compressing the grounds (you do NOT do that with mokas!). This means if I want to transition into actual espresso later, I can do it seamlessly with machines like the Gaggia Classic, Rancilio Silvia, or a lever machine like a Flair 58+, SuperKop, etc. I lean toward the manual since I have the stoptop steamer already and I'm learning that.
Wow, your coffee adventures sound like a real deep dive into the world of brewing - super cool to hear about it!
I'm totally intrigued by your mix of 70/30 Robusta/Arabica. Mixing HUPPA and Illy for that perfect crema? That's some serious barista magic right there. It's really interesting how you adjust the blend slightly between the U.S. and MX Brikka pots. It's like fine-tuning a recipe to perfection.
Setting your OXO grinder on 3 for everything is a neat trick. Keeping things consistent can really simplify the process, and it's awesome that this setting works across the board for you. It's like finding that sweet spot and sticking with it.
And the tip about water temperature - that's gold! Boiling water for the Robusta blend to avoid that bitterness is a smart move. It's amazing how these little tweaks make such a big difference, isn't it? Also, using the WDT to break up clumps is something I wouldn't have thought of. That's some next-level stuff!
Pairing up the new Brikka with a Bellman steamer sounds like you’ve got a killer setup there. It’s like you’re running a mini café right at home! The fact that you’re already thinking ahead to possibly getting into machines like the Gaggia or Rancilio - that's seriously ambitious. And with your stovetop steaming skills, you're practically a manual espresso pro in the making.
Thanks for sharing your brewing journey. It's super inspiring to see someone dive so deep into perfecting their cup of coffee. Keep on brewing and exploring - you're definitely on to something amazing
@@JocasKitchen - Thank you. The true test was when I brewed it for my brother. He drank the coffee straight. No milk. No sweet. He loved it. No bitterness.
I’m working on steaming unsweetened almond milk, but that’s where I’m failing. “Barista blends” are bogus. I’m going to try homemade.
@@RonDevito@RonDevito I am working on a new video on how to fix your Brikka. Mine stopped working, so I had to take it apart and fix it. Stay tuned.
Now that I've returned to NYC, I'm going to start two fresh comments. First the Brikka new models vs. the first generation (2017). I now have two of the new models - one I got from Liverpool in Mexico City for an apartment I have there, and one for my main home in NYC off Amazon. The new generation is a quantum leap ahead of the first one. I think if you have a 2017 Brikka, yes, get the new model. I'll note these measurements: U.S. markets - 170 ml water; basket 27 grams. Mexico also 170 ml water, but only 26 grams for the basket. Measure those baskets and calculate volume! Don't assume!
Welcome back to NYC! It's really interesting to hear about your experiences with the new Brikka models in different locations.
how many gram coffee for brikka 2 cupa?
Hiii! For 2 cups 240ml water and 4 1/2 tsp coffee. That's if you like strong coffee like me
¿Qué molinillo usas?
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Is this the 2 cup or 4 cup?
Hi! 2 cup
I thought you were not supposed to tamp down the coffee. Is that the trick?
Thanks for watching and questioning the process! Tamping down can indeed make a difference in your coffee brewing experience.
São 66 gramas de café?
Sì. En granos. Para dos tazas normas te dà. A mi me gusta bien espeso y grande por eso usè solo una taza grande. Pero ya cuando lo mueles te dà otro peso.
hola moka, no me queda muy claro el proceso, ¿estás seguro de que son 60 gramos de café molido, cuando 28 gramos son suficientes para 4 tazas porque un espresso italiano requiere 7-8 gramos de café por taza? Mi temor es que No caben 60 gramos de café en el filtro de mi cafetera de 4 tazas ¿Y entonces 120 ml de agua no te parece poco? gracias házmelo saber
Hola! Gracias por tu comentario y por señalar esa confusión. Me gustaría aclarar: personalmente, disfruto de un café bastante fuerte, y por eso tiendo a usar 60 gramos de café molido en mi preparación. Sin embargo, reconozco que esto es mucho más de lo estándar, especialmente considerando que para un espresso italiano típico se utilizan alrededor de 7-8 gramos de café por taza. Así que, para una cafetera Brikka de 4 tazas, lo más común sería usar entre 28 y 32 gramos de café molido.
En cuanto a la cantidad de agua, los 120 ml son una medida general que suelo utilizar, pero esto definitivamente puede variar según el gusto personal y el tipo de cafetera. Si prefieres un café más ligero o si encuentras que el café resulta demasiado fuerte con las medidas que mencioné, te animo a experimentar ajustando tanto la cantidad de café como la de agua.
El café es una experiencia muy personal y lo maravilloso es que puedes ajustar las proporciones para encontrar el balance perfecto que se adapte a tus preferencias. ¡Espero que esta explicación te sea útil y que tu próxima taza de café sea exactamente como te gusta! Gracias de nuevo por tu interés y por seguir el video. ¡Disfruta de tu café!
@@JocasKitchen grazie
Eso tambien no me quedó claro. Recien la compré y a presión le quedaran "16 gramos". A mi me cuesta trabajo que la crema ses así de consistente, voy a presionar un poco a ver que tal
Demasiados gramos de café para tan poca agua
Gracias. Es para los que nos gusta bien cargados. Solo puedes eliminarle una cdita. Hasta ahora a mis visitas les fascina asì. Saludos
Con todo respeto el porta filtro o canastilla de la brikka difícilmente le caben 20 gramos a eso es a lo que me refiero , no hablo si está cargado o aguado el café@@JocasKitchen
usted esta en lo correcto yo estaba pensando lo mismo@@GUERRILLERO3
Lo hiciste con agua fria o caliente y lo hiciste a Fuego bajo o alto no dijistes nada de eso muy important
Esas cafeteras nunca usan agua caliente al inicio. Siempre templada, de la llave depende de el pais o agua destilada al tiempo. El fuego normalmente es medio alto. Gracias por tu comentario 👍
60 grams of coffee for the 4-cup Brikka???? I'm using an OXO grinder set 5.5 to 5.75 and that's 27 - 28 grams of coffee. But, I'm getting a very thin crema. If I'm using a little 4-cup drip machine, I grind 42 grams. 60 grams seems quite a lot for a 4-cup moka pot. Interestingly you tamp yours, even though it's been said not to do that. I have the old pre-2020 Brikka and the only thing I can get consistent crema with is ground Bustelo or Madaglia D'Oro (both made by the Rowland Group).
Hey there! Thanks for sharing your thoughts on brewing with the Brikka - it's always great to exchange tips with fellow coffee enthusiasts.
I totally get your point about 60 grams of coffee sounding like a lot for a 4-cup Brikka. The thing is, I really enjoy my coffee strong, which is why I tend to go a bit heavier on the coffee. It's all about personal preference, right?
Speaking of grinding, it's awesome that you're using an OXO grinder at 5.5 to 5.75 settings. Getting that 27 - 28 grams of coffee sounds just about right for a more standard cup. However, if you're finding the crema a bit thin, you might want to experiment a little with the grind size or try different beans. Sometimes a minor tweak can make a big difference.
You mentioned using 42 grams for your 4-cup drip machine, which sounds spot on. It's interesting how different brewing methods call for different measurements and techniques.
About tamping the coffee in the Brikka, yeah, it's a bit unconventional! The general advice often suggests not tamping to avoid any pressure issues, but I've found a gentle tamp can really help in getting a consistent extraction, especially to get that lovely crema with the Brikka.
I'm also using the pre-2020 Brikka model. It's interesting that you've had consistent results with ground Bustelo or Madaglia D'Oro. Coffee choice is such a personal thing and can dramatically change the outcome. I'll have to give those a try!
One thing I make sure of is using freshly ground espresso beans and the right water temperature - not too cold. It makes such a difference in the taste and quality of the brew.
Again, thanks for your comment. It's always fascinating to see how different people enjoy their coffee. Keep experimenting and finding what works best for you. Happy brewing
@@JocasKitchen - good morning. I’ve tried settings between 4 and 6 on the OXO grinder. I also have an old Bialetti hand grinder (2017), and when I had it dialed fine enough to make 35 grams, I tripped the safety valve on the pot.
That’s why I questioned how you’re getting 60. To get that much in the basket requires a very fine grind. I like mine strong too but tripping that valve is something I never want to do again.
Many people have had trouble with cremas in this first generation Brikka, and the post 2020 models with the new valve appear to be much better. Might be time to move up to that. It’s still far cheaper than a decent home espresso machine which is 10x the cost.
I’ve been using room temperature filtered water. I’m going to try cold out of my refrigerator filter today and change nothing else. One variable at a time.
@@RonDevitoWhen I go for 60 grams, I'm super careful about the grind. It's kind of a balancing act, making sure it's fine enough but not too fine. It's pretty cool how different grinders can give you a whole different experience. About the Brikka models, you're spot on about the post-2020 Brikka models with the new valve seem to perform better, especially in terms of crema consistency. We've been using the second-generation Brikka too, and it's definitely a step up. It's great that you're considering upgrading. And yeah, getting into the espresso machine territory can be a pricey leap, so the Brikka really hits that sweet spot of cost and quality.
Love your approach to the water experiments! Using room temp and now trying cold water straight from the fridge - that's a neat idea. It's all about tweaking one thing at a time, isn't it? Can't wait to hear how this switch-up works out for your brew. Keep up the great work and experimentation. It's these little tweaks and trials that make coffee brewing both an art and a science. Looking forward to hearing more about your coffee adventures! Have a look here at the 2-cup version of the Bialetti ruclips.net/video/raEDyDw0mA8/видео.html
@@JocasKitchen - good evening. I stumbled on something last night. It's not just the amount of coffee and water; it's also the blend composition. More on that, but I'm going to close out on the numbers. I measured the filter basket in cm (2.6 high by 6 in diameter), calculated the volume in ml (73.51 ml), then converted the volume to weight in grams for coffee grounds, and the basket holds... drumroll please .... 26.88 grams. Making my 27 grams dead on. Water-wise, 175 ml will take the water right to the top of the H2O mark, but NOT over. 200 ml will cover it and fall below the safety valve. On the OXO, espresso ends at 3 and Moka Pot begins there and runs to 7.5. I'm going to try 3 since that's the transition point of espresso to moka with that grinder. So that takes care of weight, volume, and grind size.
In a video by an Italian barista, he said you need at least 20% Robusta mixed in with the Arabica to make a good crema out of any stovetop pot. Arabica alone will not do it. Why does Bustelo work so well in the Brikka? It has Robusta mixed in, which I also learned last night! Of the Italian brands, Kimbo has one that's 20% Robusta. Lavazza has a 60/40 and a 40/60 mix of Arabica/Robusta. Illy is 100% Arabica only. In the U.S. just about all the beans are Arabica only. Most U.S. manufacturers won't touch Robusta for it being bitter. 100% Arabica is probably for true espresso only (as in 9 bars. Not a 2 bar pot, and not a sub-9 manual either. 9 bars), or other non-moka methods like drip, French Press, etc. but I could be wrong.
Hey there!
Wow, your deep dive into the Brikka brewing is super impressive! Nailing down the exact measurements for the coffee grounds and water is definitely a game-changer - looks like 27 grams is your number. It’s cool how you’re experimenting with the water level too, especially around the safety valve.
I totally agree with you on the blend composition making a big difference. It’s interesting to see how a bit of Robusta mixed with Arabica can really jazz up the crema. It’s neat that you discovered Bustelo’s secret ingredient, and your research into other brands like Kimbo and Lavazza is super helpful.
Also, your thoughts on the grind size and how it varies between espresso and Moka are spot on. It’s great to see someone so passionate about getting their coffee just right. Keep experimenting and sharing your findings - it’s really fun to follow along!
Happy brewing! 🌟👍🏼☕@@RonDevito
Don’t tamp it, it can explode
It's just a gentle pressure 👌
coffee foam has no density, bubbles very much, it's not very good for taste
Thank you for sharing your observation! The quality of the crema can indeed impact the overall taste and experience of the espresso many components come into play, from the grind size and water temperature to the technique used in brewing. Our foam, in particular, has been noted for its good density. It's essential for the overall taste and mouthfeel of the espresso. Coffee is a delicate balance, and everyone has their preference. Your feedback is appreciated, and it's always great to connect with fellow coffee enthusiasts to share and learn.
66 gramos de café??!!
Si te gusta bien fuerte como a nosotros sì.
Tambien muelo la mitad para menos intensidad