How to Use the New Bialetti Brikka Moka Pot for Espresso Coffee 2022
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- Опубликовано: 21 мар 2022
- Learn how to use the Brikka Moka Pot to create delicious espresso coffee.
The Brikka is a stovetop Percolator with a new integrated pressure valve that assists in the creation of crema. Shop Brikka Moka Pot: alternativebrewing.com.au/pro...
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Bring espresso drinks to your home without the fuss of a complicated espresso machine with the Bialetti Brikka Moka Pot. This stovetop espresso maker requires only coffee, water, and a hot surface to brew delicious espresso. Steam some milk and you can make yourself a latte or flat white.
The Bialetti Brikka’s patented dual valve system regulates water pressure to ensure that the coffee is rich in flavour, but not overpowering or weak. An open hole designed into the lid allows air to swirl above the brewing coffee to form velvety cream. This cream is the result of coffee oils trapping air and is the mark of quality espresso.
The 2 Cup Brikka has a boiler capacity of 100 ml and brews up to 60 ml of espresso. The 4 Cup Brikka has a 200 ml boiler and can brew closer to 140 ml of espresso. Pick the size that’s right for you. With either size, the whole process takes less than five minutes.
The aluminium alloy espresso maker is durable and beautiful. The acrylic handle and lid knob are easy to handle, even when the device is very hot. We suggest cleaning with warm water and soap, but advise against the dishwasher or using steel wool.
The Bialetti Brikka is an all aluminium stovetop espresso maker, or you may refer to it as a Stovetop Percolator with one difference It has an additional
weight to the top of the brewing spout that increases the pressure whilst brewing capable of making a crema like foam that sits on the top of your espresso
The Brikka Moka Pot is a great brewer to make a strong coffee that's full of crema
Brikka Moka Pots are compatible with Gas, electrical.
They come in a two cup & four cup size.First weight out and grind your beans..Today I’m using the Welhome Grinder and I’ll use the filter Basket to measure out my beans you’ll never get it wrong this way ..but in weighing your coffee the basket holds approximately 40grams.
You want to grind your coffee to a fine grind. Nothing too coarse But not as fine espresso either.Place the grounds in the basket and I’ll flatten down the
grinds gently with a back of a spoon to create a smooth surface.
Next fill up the top chamberWith warm water to just cover the water gauge
And decant that in to the Bottom water vessel.
It’s important not To just fill this Bottom vessel up to the pressure gauge as you Would with other Moka Pots As this will be too much water for the Brikka and effect the End result.
It’s best to use heated water to fill the vessel as this will speed up the whole brew time though and make your coffee less bitter.
Place the filter basket on top Ensuring now the surface around the rim is free of any grounds we want it to make a nice seal when we Connect the water vessel to To the brew chamber.
Next place it on the stove Ideally on a medium heat As this will allow the Water to slowly brew Up and through the coffee.
It will start off slow and speed up at the end and you’ll know when it is done
as the water will begin spurting out, It should take a total time of 4 mins
or so to finish brewing you don’t want to leave it on the stoveFor too long after that So Turn off your heat and pour out your coffee into your cups.
I enjoy my coffee straight black but Of Course they are the perfect coffee to add some milk for a delicious flat white.
In cleaning the unit, wait for it to cool down , And you can rinse it under cold water To speed this process up. Once it is cool, Unscrew the top, remove the filter basket and Tap out the grinds - so long as everything is cold,
I find blowing on the end of the funnel gets the grinds out very easily., rinse everything under the water and it’s really important to keep everything Completely dry if you want to avoid any oxidation of the aluminium or build up of burnt coffee. Storing the top seperate to the Bottom will protect the Seal for longer
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#alternativebrewing #bialetti #brikka 
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I love my New Brikka 2 cup! I also sent one to my daughter and son-in-law in Miami, FL, so we could all learn to use it together, because the Bialetti instructions for Brikka are a bit different than the Moka. They're former Starbucks managers with advanced barista and tasting skills (They don't like Starbucks coffee 😂), so I knew they could help me get the best flavor and timing.
Since Bialetti replied to my email that "the official correct grind for the Moka pot is medium-fine," I also sent them 1 lb each of pre-ground Bialetti Perfetto Moka Espresso and illy Classico Espresso for Moka, so we'd all be using the same pre-ground espressos.
WATER: The 2-cup Brikka uses 120ml of water, and the 4-cup uses 170ml of water. We believe that, for the best flavor, it's important to follow Bialetti instructions by using cold or room temperature filtered water. My daughter and son-in-law baristas use the ice cold water from the dispenser in their refrigerator door, an Italian science guy I discussed it with also uses ice cold water, most Italians use cold tap water, and I use room temperature bottled water; but I'll soon start refrigerating my bottled water to use in the Brikka because they've convinced me that it makes the flavor better and sweeter.
We believe it's a myth that starting with boiled/hot water improves the flavor. Hot water causes the water to boil inside the Moka, but the Moka water is never supposed to boil, it doesn't work by boiling water: "a number of physics papers have been written between 2001 and 2009 providing models for the process, utilizing the Ideal Gas Law and Darcy's Law to provide insights into how the Moka pot works, dispelling the popular myth that a Moka pot needs to boil water to brew (the water's vapor pressure combined with the expanding gas is sufficient), and offering insights into the dynamics of extraction."
"The heating of the reservoir leads to a gradual increase of the pressure due to both the expansion of the enclosed air and the raised vapor pressure of the increasingly heated water. When pressure becomes high enough to force the water up the funnel through the coffee grinds, coffee will begin to pour into the upper chamber. Boiling the water is not necessary - or even desirable - to produce sufficient pressure to brew and extraction temperature is in general not greater than that of other brewing methods."
COOK: Bialetti instructions for the Moka say to use a low gas flame or a preheated medium electric stove. We all use electric stoves. For the Brikka, we've experimented with turning the heat a little higher or lower, but it works the best on medium. Medium heat produces the most crema and the best flavor.
TIMING: "When the lower chamber is almost empty, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. Navarini et al. call this the "strombolian" phase of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which leads to rapid overextraction and undesirable results; therefore, brewing should be stopped by removing the pot from the stove as soon as this stage is reached."
For Moka, we always take it off the stove the instant we hear it begin to gurgle, and it finishes brewing off the stove from the residual heat inside the pot. But Brikka doesn't make the same gurgling sound, so it took a little practice to know when to take it off the stove. Bialetti says to take it off the stove as soon as you see steam and the crema stream is established. The earlier the better! If it gets loud and it's spraying crema, it's too late.
My crema starts coming at approximately 4:30, then a few seconds later I take it off the stove. It's finished brewing a few seconds before 5:00.
For basic Moka technique, I always recommend the way to get the best flavor is by searching RUclips for these Moka tutorials: "Annalisa J Moka pot" and "Il Barista Italiano Moka."
I've found that the traditional Italian technique, which is based on Bialetti's testing and instructions over 90 years of experience, produces consistently good coffee, is a very simple process, and gives the best flavor. I've tried all the Third-wave Specialty Coffee Influencers'hacks, and they either don't improve the flavor or they make it worse.
Wow! Thanks so much for your detailed post ! Love it
@@AlternativeBrewing Aww 😃 great! I always feel bad about posting so much info, but I think someone reading the thread might be interested. I'm glad you like it! 😁☕
Thank you!! ❤
Thank you for the info, how much grams of coffee for 120ml of water for the best taste?
@@hanifschanel Bialetti says they designed their Moka pots to be measuring cups, so to get the perfect ratio of water to coffee always fill the basket loosely with medium-fine ground espresso until it's even with the rim. Don't press it or tamp it. Just use a straight utensil to scrape the top off even with the rim.
Then for the Brikka, use the plastic measuring cup for the water; but for the Moka fill the water to touch the bottom of the pressure valve.
No need to weigh the coffee or the water. Bialetti designed the process to be very easy.
I just got the 2 cup Brikka for Christmas to replace a 20 year old Bialetti which sprung a leak!
I LOVE the new Brikka design!
That is awesome!
Thanks for the help
Thank you, I have that exact model - new tips are always helpful. My coffee doesn't taste that great but I have an idea now what I may be doing wrong.
my pleasure! glad I can help 😀
Thanks for sharing ☺️
You're welcome
This video is so helpful in using my Brikka. I did buy some Lavazza ground coffee meant for the moka pot when I was recently in Italy. It is super espresso fine and makes the best crema I have had yet. It is at a 7 intensity out of 10. Not sure why it is so creamy maybe since it was special for a moda pot.
The Italian grocery store espressos are ground medium-fine for the Moka: illy Classico Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, Bialetti Perfetto Moka, etc. It's good to look for the little Moka icon on the package.
Other ground espressos are too fine for the Moka.
Thank you very much, very good video
You are welcome!
Excellent video as usual
thanks so much 🫶
Thank you so much!
I've used moka pots for years! But this one exploded coffee everywhere! I just need to be there and remove it from the heat
Wonderful!
Thank you!!!
You're welcome!
Thanks for sharing
Thanks for watching!
Thank you for this tutorial. I ask you, other than espresso in this coffee maker, what other coffee can we make?
Thank you so much for your great video! Love watching all your content. I've tried now twice to make an espresso but I never get a cream/foam. Do you maybe have a suggestion for me to get a creamy texture? Thank you a lot again!
You are so welcome! Best way to get that bubbling up crema is get your hands on some Freshly roasted coffee - anything within a week of being roasted will work wonders. Anything Pre-ground or off the shelf from a Supermarket is won't yield similar results.
My first Moka Pot, and my favorite, but sadly I rarely use it because I want more coffee to take on my morning drives.
Get a larger Moka Pot and brew 2 or 3 times for your thermos.
Advice: put an Aeropress paper filter onto the ground coffee before screwing the Bialetti together. The paper filtration will give you a cleaner coffee with less ground coffee particles in your cup.
Niiiice 👌
The instructions for the coffee maker specifically say to not use any type of paper filter. Personally; I’ve never had any coffee grounds make their way into the coffee I drink, so it’s not a problem for me in the first place.
you may be using too fine a grind, you should get it ground slightly coarser if possible. should be a little more coatse than espresso grind
Wouldn’t the paper filter decrease the foam and the overall aroma of the coffee? Perhaps a metal filter would do?
@@muhammadabushaqra893 the foaming happens when the coffee comes out of the valve getting in touch with the oxygen, so that should not make a difference
Interesting new design! I remember the older model when it would occasionally fail to release pressure in time.
Same here! This newer design is more consistent for brewing.
It's important with the old Brikka to not use too much water or coffee, filling it up like a "normal" moca pot will make it fail. I eventually learned and have been using my old Brikka for years without a single fail, it's my favourite method of making coffee.
This looks super. What would be ideal grind size using the Baratza Encore? Thanks for another great video!
Thanks so much. using the Baratza Encore - I'd use a pretty fine grind around 10 - 14.
I have been using this Brikka 4c for my small stall for few months. Normally, the basket/funnel only hold approx 24-25gm of coffee. I always brew using room temp water for best 'espresso' full body. I use Baratza Sette 30 and set it to 15 to grind. My advise is, never ever use oily dark roast beans as the oil will block the filter holes and the pressure valve (the top chamber) and also it will clumped the grinder's burr.
Nice great tips! I'd agree with that oily coffee statement - over and beyond just the flavour - I took apart the Brikka's pressure valve and it's only a very small silicone hole that could easily get blocked - your bet if it does do this is to run a brew through it without any coffee beans -just hot water, maybe more than once - and this should clean it 👌
40g is a bit much - you're right - it will hold this - but it's better around the 25-30g - which is what I get if I just place beans in there first
@@AlternativeBrewing that's weird, i use 25 gram coffee beans then grind it but it is to much i think it only hold about 20 grams, mine it also 4 cups
Thank you for sharing! I also got my 4c one yesterday with an induction adapter. I am desperately trying to make it work with preheated water and different levels of water and coffee grams but it can't get enough pressure to start overflowing into the chamber.
How high are you turning up the burner?
Try using a cast-iron skillet at a medium heat for a “induction” adapter.
Electric stoves cycle on and off making it hard to brew Moka pots. A thick metal pan will stay hot while the burner cycles on and off, giving even heat to your Moka Pot.
If that works, go back & try your other adapter at the same setting that worked with the skillet. You will need to fine tune the temperature so that you don’t too much of an eruption at the end. Easier to just lift the pot up off the heat to control the flow. When the foamy glow turns lighter your almost done.
Thanks for posting this informative video as it came in useful whilst I was comissioning my new Brikka that arrived 30mins ago. I bought it because my ECM Classika ii pid is in for repair and man cannot live by tea alone.
AftertBialetti's recommended 3 seasoning cycles I was hopeful the next brew would be good but I stopped it too late and the Vesuvious erupted through the top. Next attempt was better but no crema at the moment - it's a whole new learning experience! I had dialled back the grind setting on my Rocket Fausto from 2.5 for my normal ristretto (18g in 30g out) to 4.5 so I'm guessing that it's going to take some more attempts before it gets better and, to make matters more interesting, I'm just about to put some different beans in as the current lot has come to an end.
Having said that it tasted better tha some of the espresso's we had in France whilst skiing a couple of weeks ago.
Love this 🙌
Brilliant presenter! Brilliant video. What would be taste difference between this stove pot and an entry level espresso machine, specifically the Gaggia Classic? (fully understand it also depends on quality of grinder!)
Good question! The Gaggia is far superior in Espresso preparation and extraction here. Though - for the difference in Price, space taken up, maintenance and further accessories and grinders needed for the Gaggia - we're almost talking apples and oranges. The Moka does make a delicious coffee - but it just doesn't hit like the Espresso on the Gaggia does.
Thanks for the great review. If using Jx Pro what grind size is ideal . ?
You're welcome! I'd use around an 18 - 20 clicks - or two full rotations of the dial on the JX-Pro 👍
I would like to see a video on how to season a new Bialetti Brikka 4 cup moka pot... instructions says to brew the 1st time with plain water. The 2nd, 3rd, and 4th time brew and discard. Then, and only then, are you ready to brew your 1st drinkable cup of coffee... 😊
Great video, thanks for showing the process! I am thinking of buying a Bialetti moka pot, and I am wondering which would be a better option: brikka or Venus?
Brikka 😀
Hello, love the video!
Could you please tell me what grinder should I get for brewing on the Brikka?
Electric or manual? If manual, then ceramic or metal burr?
I don’t wanna spend too much on the grinder
YOu could go both - ceramic or Metal - I prefer metal myself - makes for smoother Grinding.
Great thing about a Moka Pot is it's very portable - so if you're inclined to travel than a Hand Grinder (with metal burrs) would be the way to go! The Coffee Accessories HG is a great choice 👌 alternativebrewing.com.au/products/coffee-accessories-hand-grinder
This was so helpful. I asked Bialetti to weigh in because my pot was overflowing & I got no crema. But hit no response. I googled to no avail but your instructions addresses each one of my issues. Still not getting very much crema but once it starts brewing does it help to remove it from heat? Thanks a lot!
You are so welcome!
Thank you so much for this video. Very helpful as I recently bought the Bialetti Brikka . Although, I would like to ask you something. After finishing the making of coffee, I noticed that into the pot remains an amount of coffee liquid. It seems like it doesn't come out from the pipe....Have you any idea why this happens?? Thanking you in advance.
mostly from condensation. the coffee brews up when it's hot - and inevitably some will come back down when it cools.
cream also demand on type of coffee bean arabica or Robusta
Hi,
Great video! Where can I buy the “torch kit” you’re using on the video to brew the coffee on a stand?-?
Thanks a lot.
👍 from the links below
alternativebrewing.com.au/products/bellman-burner-stand
alternativebrewing.com.au/products/elegance-micro-burner-rekrow
Hi, thank you it is useful for me. I will try using my Brikka once more as the way you described. I just wanted to ask something. whil cleaining the pot afterwards, you didnt pull out the little metal filter and the plastic seal that keeps it under the pot. Wouldnt those also need to be cleaned after using?
Yes, definitely 🫶
Sir, I'm so confused. Do you work for both Desky and Alternative Brewing?
Love both btw.
I do! 😂 began at Alternative Brewing and love the Desky Desks so much - I do videos on them as well !
Thank you, I just bought my 6 cup Bialetti in Italy and aren’t having luck making a cup or two for myself. Is this two large ? Is it made only for 6 cups ? I’m confused on amounts of grind and water for just two cups, and miss my espresso I had in Italy. I had more luck when I used a tiny pot at my Airbnb. Made perfect cups of rich flavor. Mike tastes like brown water.
Yes, correct - 50% the capacity of the brewer is pretty well the minimum amount you get underfill by - so 2 cups in a 6 cup brewer will produce this. Best to get a smaller 4 cup or even 3 Cup Bialetti Moka Express 👌
What grind setting would you use for beans on the Baratza 270 when using the new Bialetti Brikka?
For a medium roast are you using less or more beans in terms of grams than medium dark roasted beans?
I would always use the same amount in volume, to just below the rim of the basket. On the Sette 270 - from a 5-9 👌
Hi. Great video. There was a ball bearing in our pot when delivered which rather surprised us! Any ideas or shall we ignore it? Thanks
Thanks so much 😀
Ignore I guess - very strange. Might be something to do with polishing and finishing off the metal after manufacturing - but it it is the new style Brikka - and works well - i'd perhaps take a photo of it - then ignore unless issues arise 🙌
@@AlternativeBrewingcontact Bialetti for sure!
Where do you get the little stoves from
What is the water pressure gets used in Brikka>
Thanks for the vid. What stove is that?
Got it on-line - it's a Breville 👌
Thanks.
Is the mukka express discontinued? I like how the pressure release foamed up the milk and coffee
it is :(
Great video, I’m struggling with my induction top and getting the right flow through the Bialetti Venus, I think it is. The issue seems to be the pulsing of the induction top, not my method per say, any thoughts/ ideas would be really helpful… I wondered if the induction plate might help..?
Yep - the pulsing is the bane of an induction hob with a Moka Pot. My best trick is to start with boiling water in the bottom - than with it on a medium heat until you you see coffee out the top - crank it to high heat so the element should stay on for the most part longer during the brewing cycle - no way around the pulsing otherwise unfortunately
@@AlternativeBrewing thank you so much for taking the time to reply, will give that a go this morning! Cheers
Try using a thick bottomed cast-iron skillet to hold the heat from the cycling stove element.
If bialetti brikka has only one nozzle sputtering (when it supposed to be two), is it normal or what's wrong with the valve?
I have an old version of Brikka (the one with the loose ‘wheel’ inside the pot), love the coffee I get but would like to have more cream. Thoughts? Using it on induction with an adaptor, 7/10 power. Thanks!
This oucl d work 100% ! 👌 try it and see
Thank you for sharing! This "Brikka" model states it makes 2-4 cups, but if I only want to make one cup (for one person), does the coffee lose quality? I mean, is it sufficient to adjust the amount of coffee and water? Or is it recommended to have equipment specifically for one cup?
You can use one to about 50% of the capacity - no less 🙌 that's 50% water and coffee
hello thank you for this great video My moka pot is the same. Can I make it for 4 people? I make it for 2 people and it's too much.Do I need to fill the coffee fully, even if it is made for one person?
The least i would fill the coffee is by 50%, no less. The coffee is quite string - and it all depends on how big your cups are, and how strong you like your coffee - as to how much you should use and brew. Though, at the end of the day - it's built to be used at it's full capacity and works best there 👌
My crema disappears after I pour. Any ideas what I could be doing wrong?
What's the recommended hot water temperature should I use in your opinion?
Yes 👌 heats quicker
After I brewed my coffee and the basket cools....I noticed a caving in at times. I bought a distribution tool to keep air pockets away.
Interesting!
Great video!! I would like to know the name of that small gas stove stand?
You can find it here: alternativebrewing.com.au/products/bellman-burner-stand
@@AlternativeBrewing Thank you.
Wish i've seen your video before buying a Bialetti. Never knew the Brikka was making stronger coffee, I just thought it created a foam layer. Very curious if you think a moka pot should be rinsed with leaving coffee oil residue in the pot or cleansed with soap?
Glad I could help! Personally, I rinse, without soap 🫣 haha I'm not sure it's better, or that much worse. I'm okay with the thin layer of oils on the Moka Pot - but will use hot water to rinse off any actually brewed coffee
In Italy; they would never Use soap on any of the parts that actually touch coffee. Therefore; the upper chamber, the metal mesh filter, or the part that holds the actual coffee grinds would never be washed with soap.
Rinsing with hot water and drying with a cloth after every use keeps it very clean. Once a month you can cook plain water through it. That's all I ever do. But if it somehow gets dirty, Bialetti has instructions for deep cleaning with vinegar or citric acid. You can make a paste of baking soda and water to rub on stains.
Can you post a link to get that mini heater stand? It's not a common thing in the U.S Thanks.
alternativebrewing.com.au/products/bellman-burner-stand
Fine grind means the size of standard table salt.
What espresso do you recommend that is already ground for me? Is there a certain label I need to look for on ILLY or Lavazza that says it is the right grind etc for me to use in this Brikka?
You can use these pre-ground espresso labels - just be cautious of how much you place in. If the Brikka is having issues brewing - and it seems blocked - add less coffee in 👌 Otherwise - they'll do just fine
So could u potentially make only 1 cup when adding less water or is it simply gonna be super strong instead ? Rgds
Yes, you totally could 👌 less water, same amount of coffee will make it stronger
every time I have used this one, it boils OVEr thru the hole on top. So should I take it off the heat when it starts to perc? How long do I wait?
Yes, or you could just lower the heat a bit to begin with so it doesn't boil over too soon. Also - ensure you're not filling the water chamber with too much water. It takes less than a normal Moka Pot 😀
Should the round hole in the lid have a clear cover? I have just received mine and it has an open hole in the lid and the coffee spills out when boiling
No cover needed. You need to place less water in the bottom vessel to begin with 👌 this will stop it from overflowing
My Brikka keeps blasting out and overflowing .. just got it .. maybe I should do a lower temp. I also live at ten thousand feet in altitude maybe that's an issue?
😂 Yes - 10k FASL will make a huge difference - I'm not too sure a way around that - as I've never had to sorry! - I'd suggest a very low heat so you can prolong the brewing time - otherwise the water will boil too soon and will be too cool and not have enough contact time to extract enough coffee.
Will this work on induction hobs? :)
Not this one - but this one will 👉 alternativebrewing.com.au/products/bialetti-brikka-moka-pot-induction
For me the light roast works much better in a moka pot, starting with cold water. This approach has been explained in one German video and it does make a difference for straight black coffee, it becomes smooth.
For milk drinks a medium-dark roast is preferable with hot water.
I tried black coffee with medium-dark roasts, but it had this motor oil mixture of everything acidic and bitter at once. As always YMMV ☕
Great tips thanks! 👌
one cafe/roaster in my city is doing just that, cold water for their nordic-style light roast espresso and hot for milk drinks (about medium, medium-light roast, so a bit lighter than you would suggest)
Do you still grind your light roast fine or medium with the cold water technique ?
@@David_loves_foods I think I'd keep the typical moka pot grind size with minor variations by taste. If it gets sour, grind a bit finer, otherwise a tad coarser. But overall I've found out that the V60 works wins for medium and light roast, soo smooth 😀
I thought I was the only one in the world that smell motor oil from some medium dark roast beans particularly the one that like Cartimore that has some robusta in the breed
i'm trying to fill up the cup and it's at least 40-42g, was it because too fine? is that alright? will it be too much?
No - all good. Fill it up to just below the top - and this will be ok 😀
What is the heating element that you used and where can I buy it?
YES!!! Where can we get one? What is the brand and model? Rechargeable methane?
What do you call the stove or brand? Ive been looking for a similar one but i cant find it since i am not sure what the specific name of the item is.
Hi Julian, you can find the link for all of those in the Description of the video. It is a Rekrow Burner - and the stand is a Bellman Stand 👌
Where can I buy replacement gaskets for the 4C old style Brikka?
check the measurements of the seal against the info on our website and we may have a seal that'll fit for you 🫶 alternativebrewing.com.au/products/bialetti-replacement-seal-filter-stainless-steel
I’ve been using ground Lavazza Decaf and Marcilla Mezcla, which is a Spanish coffee made specifically for Moka pots and yes I get the crema with both, but I find a lot of it sticks to the side of the Brikka when I pour it. Is this normal?
Yes, I find it very difficult myself getting any great crema in the cup. It either sticks to the pot, or dissipates quickly. Flavour is still amazing, but hard to get truly great crema like an espresso machine
Just got my brikka from you guys i might doing it wrong but when i try to brew some coffee but my is getting to hot and my coffee is getting a burnt taste it doesn't seem to be coming out smoothly like in your video
lower the temperature on the stove - this may make it take a little bit longer to brew - but worth it 🙌
@AlternativeBrewing tried at a lower and higher temp but the top seems to get to hot before the coffee even starts to comes out and scorches then it tastes burnt
Than if the coffee is coming out too slow - you need to coarsen your grind OR/& adding hot water to the base? (So it’s not on the stove too long)
Does it use a silicon gasket? Or rubber? Which is one is better?
It uses silicon. Overall silicon will be a little more reliable in the long run - performance wise - they're similar.
How do you clean the valve system?
Hopefully in the documentation. I know it uses a rubber/silicon valve thingy…
What do you do when the espresso keeps boiling over even with 130 ml on low heat?
lower the heat some more - or less water - or possibly take it off as soon as it looks to be brewing up - so as to limit the boil over 🫶
where did you buy the stove?
Here: alternativebrewing.com.au/products/elegance-micro-burner-rekrow
Please someone give some advise.
I’m thinking to get either Brikka or Picopresso. Which should I get?!
Hello, Is it an Inox or aluminium pot ☕?
aluminium 👌
With mine I have a little round metal filter with lots of litter holes in it. I never see you using that or don't you have one .
Yes! This is in the bottom of the Top chamber - and should be seated under the white silicone seal 👌
I just got my 2 cup Brikka and I am slightly confused about the quantities. Does the 120/180 ml mean I can choose whatever I like or should I always put 120 (which fills half of the water chamber). I also assume I should always put the same amount of coffee regardless of the water quantity. Hope you can clear this out
Yes, place 120ml for the 2 cup brewer. and fill the coffee chamber full of coffee every time - this will brew you the typical coffee from the size pot.
Why do the instructions included with my Brikka state to use 170mL? I'm confused because some videos say 180 and others say 170...
10ml difference wont be huge, - though many just fill to the top. Point to make is to NOT fill to the top 👌
What setting would it be in the C40?
I'd recommend a setting of 15-18 on the Mk3, maybe a little finer if it's the Mk4 😀
@@AlternativeBrewing how come in the mk4 it's a little finer? Differences in alignment?
Hi, I just got one. Quick question I’ve got a 4 cup Brikka pot can I do a 2 cup in the same Brikka pot, instead of 4 ?obviously half the amount of coffee and half a amount of water thank you
Yes, absolutely
@@AlternativeBrewing thank you so much you have a great day
I think this is not correct. It was not for nothing that they made different numbers of cups. This changes the size of the Moka Pot, the coffee basket, and the water tank.
As I understand it, it is a system that works in harmony if all the elements work in harmony. That's when the best result is obtained.
Just buy a smaller number of cups.
How many grams of coffee can the 2 cup version take?
About 25g 🫶
How much coffee are we supposed to get for four cups brikka? I just got it a few days ago, I tried it twice this morning, I just got 60 ml the first time and 30 ml the second time. I don’t know what goes wrong? Thanks
I have brikka induction 4 cups, it’s supposed to be the same as the normal brikka I guess?
You're meant to get around 20-30ml per "cup" so 4 CUP BRIKKA should get you between 80-120ml of brewed coffee.
😉👍🏻☕️
Where did you get that adorable little burner under your pot?
here:
alternativebrewing.com.au/products/elegance-micro-burner-rekrow
& the stand:
alternativebrewing.com.au/products/bellman-burner-stand
Where to buy this kind of mokapot?
alternativebrewing.com.au/collections/moka-pot-coffee
Is there supposed to be a hole at the top of the pot?
This is what I’m trying to find out!
@@barrystamp538 I think there is. I watched another YT video and they show it from an angle but I could have sworn I saw that hole on top!
Is it me or a fault. I bought from Amazon but i cannot remove the filter basket after brewing. I have to cool, clean and lever out.. cant be right. Cant really send back now. Have broken nails trying to pull out
It can be stuck sometimes yes - but you may also be screwing down the top compartment too much and this may cause the issue
what stove do you use?
A gas butane stove 👍
For someone using the orginial brikka is it worth the upgrade to this model?, also pairing it with a baratza encore
Not uif you happy with the one you have 😀 I was surprised how consistent it is. The weighted Brikka sometime feels like it has good days and bad - but otherwise they do make pretty much the same coffee
@@AlternativeBrewing i do have that issue with my weighted brikka loving to stall out out on me so having to use the spoon to stop that
I hope you can answer. I purchased my Brikka through Amazon and when I received it, it clearly had some sloppy workmanship. The filter inside it’s holder was off-center and the lower chamber was badly crafted with what seemed to be a glob of aluminum used to repair an area. I quickly returned it and requested an exchange. The exchange was also in bad condition. The lower chamber had an oily black substance! In addition the filter had what seemed like a stamp of the Bialleti character covering some of the holes. Interestingly, the first pot received did not have an emblem on the filter. This time Amazon could not offer another exchange but offered a refund. I can only suspect that this source from Amazon sells defective merchandise.
It’s too bad because I really liked the pot and know Bialetti produces good coffee. I will be trying again to purchase from a reputable company. My question is what do you suppose the black oily substance was on the lower chamber and can I expect to receive the pot with a regular filter with all holes vs one with an emblem covering some of the holes? Your help is much appreciated!
I purchased a new Brikka a few days ago from a trustworthy merchant and I can confirm the second product you purchased is matching with what I bought. I also felt there was an oily substance all over (in the water chamber, on the filter, etc.), but all I did was to rinse with water and a tiny bit of dishwashing soap. Then I made a first batch of coffee, which I ditched in the sink, to ensure I am not ingesting any dishwashing soap or oils. And now the coffee tastes perfect. The filter for me also only had a few holes poked through the middle along with the company stamp. I think that is just normal and how it's supposed to be.
Just used my brilla for the first time and it overflowed really quickly out the hole in the lid all over the cooker.
Anybody any ideas why?
Less water in the bottom will be the main culprit 👌 then have it on a lower heat nest time
I just bought a brikka, I'm doing everything correctly but it sputters, overflows from the lid... it's brand new. I have a traditional Bialetti so I'm not a newbie to this system. Please advise.
OKay, it certainly shouldn't ever overflow from the lid. This suggests to me, there's too much water in the water vessel. There is a limit to how much water should goi in there, and it's much much less than you expect. But if you are placing that much in there - perhaps try turning the heat down - it may take a little longer but won't be such an explosive brew
I have same problem! It flows out the hole in the top! I think I am leaving it on the heat too long?
@@AlternativeBrewing You heed to remove it from the heat as it gets toward the end, The residual heat will finish it. If you leave it on the hob too long, it will blow out everywhere.
@@TuckerCharliStella this is true 👌
Any advise for the crema? I tried every coffeebean, crind, temperature, but my crema died as soon as it comes out
Try to freshly grind coffee beans that are suitable for brikka and voila, you get crema.
@@andreearuxandra4633 I grind my beans fresh, still no crema :(
@@lisavandenham6843 hmm, well, maybe try to stamp de coffee grinds a little bit to get more crema. To be honest, crema in a bialetti brikka is not as consistent and thick as crema obtained in an espresso machine.
Is store bought (European standard) fine enough?
possibly - though you can manage this by adjusting the amount of coffee you use.
@@AlternativeBrewing thanks
What’s the name of the stove
It's a popular one bought online - Breville
Why is the whole on the lid? I turned my back for just a second and coffee was spilling out all over my stove. Not sure what I did wrong.
The whole - I'm not quite sure. I do not believe it make too much of a difference compared to other Bialetti Mokapots. If more in the pressure valve. But you can easily over fill the Brikka with water. You only want to fill the bottom water vessel with a little bit of water - not a lot. as the the top compartment does not hold the same amount as the bottom - and therefore will overflow if filled up too far in the bottom one. 😀
It will also overflow if you continue to heat the coffee once it is ready. You will get burned coffee but also the upper pot will bubble up and overflow. Be careful to take the pot off the heat the moment it starts to sputter.
I follow these instructions but sometimes my pot's valve lets off a HIGH pitched screeching sound toward the end of brewing. It freaks me out.
ahhh - this is the pressure release valve opening - you need to add less coffee, or grind it a little coarser ...
@@AlternativeBrewing Thank you for replying. It hasn't done it in a few days, since I started using a slightly coarser grind, so maybe that was it. I can't figure out why the grind affects the pressure, though.
- buy a cheap aluminum moka pot online
- block the top portion with a hard plastic butterfly wall plug
- it'll foam up the same way
6 cup ml ?? 240 ?
That's correct 👌
Is there a way to differentiate between the 2020 and 2022 Brikka model? And can milk be added to the main coffee chamber much like the Kremina? Am trying to decide which model is a better investment.
Yes, the 2020 Model will have a large round disk on top of the coffee spout - this is the weighted pressure valve - whereas the newer 2022 version looks much like a normal Mokapot - except it will create higher pressure and brew a better crema
Thanks @@AlternativeBrewing! If I wanted to add milk, will I be able to treat it like the Mukka/Kremina and put the milk in the main chamber?
@@AlternativeBrewing So new brikka model is better over the old? It creates ore cream and better taste?
@@miatakiasgr8390 Yes I woudl say so for sure
Apologies, I am not a barista but I thought the Long Black starts out with hot water in the cup before the shot is poured over the top. This prevents the water destroying the lovely crema; if the water was added last. 😎
yes you are correct 👌 just in terms of a simple version of a short on long (black) coffee - this is the term I use
@@AlternativeBrewing You twisted my arm 😎… just bought this wee beasty… pack it well my man 😀… thanks.
ha ha! indeed! 🙌 @@MrSteamDragon
@@AlternativeBrewing oops… I meant to post this under your flair pro 2 video.. it was that i just bought from you…. Wow… i need more coffee i think 😀
Finding how many grams of ground coffee you should use in the basket seems to be one of the most difficult things to do. The numbers vary so widely for this product anywhere you look online. Any decent coffee lover knows that consistency is important for flavor, which is is why I'm confused with simply "filling the basket to the top." I was hoping you would measure the grams of coffee in the basket afterwards.
it takes way more coffee than the moka for the same amount of coffee
2:40 you know he is not using hot water, he wouldn't be able to touch the base that way of he was : p
My hands are pretty tough tough though after steaming milk on a bar for 10 years 😂
That’s not a lot of Crema, is it?
No not really. In fact - I won't produce a massive amount of crema.
40 gram of coffee?
Yeah - it's quite a lot