What's the Difference: Bialetti Induction - Moka v Brikka
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- Опубликовано: 30 мар 2023
- Induction cooking has become a huge thing in most modern kitchens because of the massive energy saving compared to conduction hobs and also because of the very quick response of induction cookers to temperature changes.
Bialetti have been riding this wave for a couple of years now and have created a whole line of Induction Moka pots specifically for these modern stove tops.
Mel whipped out our trusty Snappy Chef induction cooker and took the Bialetti Induction Brikka and Moka for a spin, to see how they work and why they are different to other traditional moka pots!
Fun Fact: Aluminium doesn't work in an induction set-up, hence the stainless steel induction Bialetti range
Bialetti recommends 170/180ml of water for the 4 cup Brikka/Moka respectively. So to compare the two we're going with the recommended dosage, then you start to play around! Start with cold water for most accurate experiments.
Enjoy the video and leave us a comment! 
Развлечения
Thanks for the review, but I had a regular Bialetti Moka pot for several years and I never could get the coffee to be the same from one day to the next, most of the time the Moka pot made the coffee bitter and never smooth. So then like some sort of idiot I must be for wanting to try it again, I ordered the Bialetti Brikka since it was on sale and it was supposedly different with that pressure valve. Well, I've owned it now for about 2 years, and it makes coffee much more consistent, smoother yes, but stronger in flavor at the same time because it's never bitter. Now I'm in love with my Brikka!
I doubt that the making it on a induction cooking surface vs my glass top would make a difference in how the coffee would turn out, so I can't see that as being the reason the regular Moka pot failed almost all the time.
The one thing I am doing that is different from you, is that I put 2 AeroPress coffee filters under the O ring, 1 won't work because it comes out from under the O ring, and adding 3 the top won't screw down well enough. Those filters will last at least 12 uses, and after I make the coffee I leave the filter on the bottom and lightly spray it off with water to get the coffee grounds off of it. Those two filters will also add a tiny bit more crema to the coffee than without using them. I actually did the same thing with the original Moka pot I had for quite a few years, it did make the coffee a tad smoother but the inconsistency I got was still there.
Helpful to see the comparison and hear that the Brikka is more intense. I might return the Bialetti I bought today and get that instead. Cheers
The intensity isn't coming from the machine it depends on the coffee beans. For a bialetti moka induction use dark roasted coffee beans.
Thanks for the review, good job!
I have a question because my unexperience... Is the Brikka induction an upgraded product over the normal one, or its only to use on induction?
Because if it has better materials for the bottom part (stainless steel over aluminium from normal brikka) then I guess its more durable and better to clean.
So even if I would use gas, would be a better/upgraded product the Brikka induction?
Thanks
Same thoughts
You can definitely use the induction model on a gas stove. I think it looks nice. Stainless might be easier to care for, but it's not like the bottom pot needs a lot of washing, it's the top-side parts that require more effort when cleaning, and these are still made of aluminum (which supposedly gives a better tasting coffee).
How about the Induction Moka vs. Moka + Induction plate?
I got the Brikka Induction and found out that the "cool little hole on the top" is open, there is no transparent plastic cap covering the whole. Is that by design or is mine just missing?
There is no plastic cap, your Brikka is okay
Your product is newer version, plastic cap version was produced until 2021,
No matter what I try, I don't get any crema on my coffee. I have changed many parameters in the process of making coffee; different beans (supermarket and fresh made Brazilian and Ethiopian blends), different grinds - fine and more coarse, water temperature, induction power, etc. What is wrong with my Brikka?
You might be making it with too high of heat, try taking down the temp to medium-low, if that still doesn't work then try low. If you still don't get any crema then that pressure valve may be faulty. Keep in mind, you will never get as much crema with the Bialetti as you would with an espresso maker, you will only get about 25% as much at the most, and that's because it's not producing the same amount of pressure that an espresso maker produces. I know my crema varies, not sure why, could be the freshness of the coffee grounds? I get the most amount of crema when I grind beans every time I make coffee, pre-ground coffee makes the least amount. Another thing I found out is that if you don't put as much water in, about 1/8th of an inch from the bottom of the valve and the fill line, it seems to make a bit better crema.
Crema really doesn't do that much to the flavor of the coffee, here is what a professional coffee-tasting judge had to say about crema: "Oddly enough, crema actually comes with controversy and competition. It is either the sign of a perfect espresso or an overrated foam that's great if you get it, but no big deal if you don't." But I would still try to verify if the pressure valve is working because you should get some crema.
Someday I do foresee Bialetti making a valve that will release at a much higher pressure, equal to, or darn at least close to an espresso maker.
The other thing you can try is to use 2 AeroPress filters, you put them under the O ring, but not under the round silver filter thing, the AeroPress filters will cover that silver filter plate. Use 2 because 1 won't stay in place, and 3 will not allow you to tighten the top well enough to make a good seal. If you have some other sort of paper filter for another coffee maker you could simply lay the O ring over the top of one and trace around it, then cut it out, then you could see if any crema is produced.
Hi,
Can we take the 4 cup brikka to make 1 cup of very strong coffee ?
Thank you.
When they say "cup" it must refer to some very tiny cups. I'd say a 4-cup moka pot is a good size to brew one big cup. If you want to brew for 2 people, I'd go with a 6-cup pot minimum.
I just had a bad morning which got worse after I forgot to add water in the old original.... the rubber ring is burned, the coffee is burned, the pot is ruined, so it is time to get a new model.
Moka is resulting a cup of bitter coffee, brikka is resulting a better one with more crema
Looks like the first one got burned.