Bialetti Brikka Moka Pot - Crema-Rich Stovetop Espresso Maker, Italian Coffee Maker, 2 Espresso Shots (3.4 oz - 100 ml), Black

The media could not be loaded. I bought the 2 cup Brikka for myself and also sent one to my daughter and son-in-law, who are former Starbucks managers with advanced barista skills (They don't like Starbucks coffee 😂). I also sent them a bag of Bialetti Perfetto Moka Classico and a canister of illy Classico Espresso for Moka to try. I was hoping they'd help me nail my Brikka technique and they did! They love it! ☕😋We knew from reading Amazon reviews that the Bialetti instructions for Brikka must be followed to the letter for best results, and they're different than the Bialetti instructions for the Moka Express.Water: The bad reviews that say hot coffee spurted out the hole or overflowed used too much water! You can't fill Brikka until the water touches the bottom of the valve, like you would with the regular Moka. Follow Bialetti instructions and use the enclosed measuring cup to fill the bottom with cold or room temperature filtered or bottled water: 120ml of water for the 2 cup Brikka, or 170ml for the 4 cup Brikka.Starting with cold or room temperature water, per Bialetti instructions, allows time for the coffee to bloom and for the gasses to create the right pressure. So ignore the current social media influencers' hack to fill Moka pots with boiled hot water; it doesn't improve the flavor and can damage the valve from heating the metal too suddenly, or burn your hand when you screw the pot together. It's a myth that starting with boiled hot water is the way to prevent scorched, bitter coffee - The way to prevent scorched, bitter coffee is to follow the Italian tradition of removing the pot from the stove early, at just the right time, so it finishes brewing off the stove from the heat inside the pot. So don't do the other social media influencers' hack of running the pot under cold water to cool it down when you remove it from the stove - It's not necessary and you need the pot to stay hot so it finishes brewing off the stove.Coffee: Bialetti replied to my email that "the official correct grind size for the Moka pot is medium-fine." Most pre-ground espressos are too fine for the regular Moka and the Brikka, but the pre-ground espressos sold in Italian grocery stores are ground medium-fine to work in the Moka and Brikka, since every Italian household uses a Moka pot. Look for the little Moka pot icon on the package. The most popular brands are illy, Lavazza, Kimbo, and Bialetti Perfetto Moka. (Sold on Amazon.)Overfill the coffee funnel loosely with medium-fine ground espresso, then use the straight edge of a knife or your finger to scrape off the extra so the coffee is level with the rim. Do not press it, tap it on the counter, pack it, or tamp it. Coffee grounds must be loose so the water can flow through it properly for a good extraction. Wipe the rim free of grounds so it will form a tight seal with the rubber gasket when you lock the pot. Screw the pot together tightly.Break In: Bialetti recommends brewing at least three pots of coffee and throwing them away before you can brew a drinkable batch with good flavor. You can use old coffee for this. I think it takes a few batches for the valve to start consistently producing a lot of crema. It's good to practice several times so you can see how long it takes for the crema to come in and start accelerating.Heat: For the regular Moka pot you would use a low gas flame or a preheated medium electric stove; and I think the Brikka is about the same, but if your heat isn't high enough it won't make good crema. So, depending on your stove, you might need to go up to a medium-low gas flame, or maybe go a click above medium on your electric stove. Even a tiny adjustment in the heat makes a big difference in the amount of crema!Timing: (Timing might take longer for the 4 cup Brikka.) With my 2 cup Brikka, on a preheated medium electric stove, the coffee starts quietly streaming into the upper chamber after aprox 4 minutes, then several seconds later the crema starts coming, and several seconds after that the crema is accelerating, so I take it off the stove before it gets loud, around 4-1/2 minutes; and I let it finish brewing on my countertop. It finishes brewing at around 5 minutes or a little before. See my attached video that shows when to remove it from the stove. My barista daughter recommends listening for the ripping/tearing sound and immediately taking it off the heat, so she sent me the attached video showing when she takes it off.(My first few tries my heat was too low, so it took a total of 6 or 7 minutes to finish brewing and it didn't make much, if any, crema.)Cleaning: When you unscrew your pot, there should be a some brown water left in the bottom because that leftover water would've diluted your brew too much if it had gone through, and it's got a lot of fines in it, so it's not the best-tasting. This I've learned from the Moka pot video on the "Il Barista Italiano" YouTube channel, among others.Per Bialetti instructions, never use soap on your Moka or Brikka, just wash them in hot water and wipe with a cloth after every use. A toothpick works well to pry out the rubber gasket and remove the metal filter so you can wash them because grounds get trapped inside. They do stay very clean this way! Once a month you can boil a batch of plain water in the pot to deep clean it. The Bialetti website also has some instructions about occasionally deep cleaning with vinegar or citric acid, if necessary. A paste of baking soda and water can be rubbed on stains to remove them. Italians keep their Moka pots for decades, they last a lifetime as long as the gasket is changed every few years; so you'll see some old pots with discolored aluminum inside that look dirty even though they're clean. This isn't a buildup of rancid coffee oils, it's discoloration that happens over the years, even with daily cleaning.Conclusion: I have two Bialetti Venus stainless steel Moka pots and I love them! They're beautiful industrial art and can be used on induction, electric, or gas stoves because they're stainless steel. But Brikka is now my favorite and I use it daily for delicious espresso! (Italians always call Moka pot coffee "espresso.")Tips: I drink Latte/Cafe con Leche made with 5 oz of hot whole milk to 1 shot of Moka or Brikka coffee. I stir sweetener into my hot milk before I pour in the coffee so I won't kill the crema by stirring in sweetener later.If you're new to Bialetti or you aren't satisfied with your Moka pot coffee, I recommend searching YouTube for "Annalisa J Moka pot" video. She explains the correct traditional Italian way to make Moka pot "espresso" in depth, the way they've done it since 1933. Just remember the Brikka instructions are a little bit different from the Moka instructions. There's another good Moka video by "Italian with Bri." Also the Moka video by "Il Barista Italiano." Very few YouTube videos teach the authentic Italian Moka technique, and in my experience the Specialty Coffee influencers' hacks are unnecessarily complicated and don't produce the best flavor. Tradition and Bialetti instructions, plus a little practice for the perfect amount of heat and timing, will give you the best results so you can enjoy delicious espresso drinks at home! 😋 ☕

Follow these instructions to the letter, and you will be rewarded with rich, creamy crema from a humble stovetop Moka pot. Yes, real crema—from a Moka. I didn’t believe it either, but the 2-cup Bialetti Brikka delivers.It’s a quirky little contraption—looks a bit odd with that big hole in the lid—but don’t be fooled. It’s all part of the clever engineering that actually works like a charm.☕️ WATER MEASUREMENT IS KEYDO NOT fill the base up to the safety valve like you would with a regular Moka pot. That’s the old way. For the 2-cup version, use exactly 120 ml of water—this only fills the base halfway to the valve. The pot comes with a measuring cup, but I find it hard to read, so I just put the base on a coffee scale and pour in cold or room temperature filtered water until it hits 120 ml (or 120 grams - same thing)🔥 Important: Don’t use hot water, like you might with a standard Moka. This method requires a slower, more controlled buildup of pressure.☕️ COFFEE GRIND: DIAL IT INPlace the filter cup into the base and fill it to the top with medium-fine ground coffee. I grind my own beans using a Rancilio Rocky, and setting 15 works perfectly. It feels like fine sand between your fingers. (Of course, your ideal setting might vary slightly depending on your grinder’s calibration.)You can also use pre-ground coffee made for Moka pots—brands like Kimbo Gold work beautifully and are easy to find.❗️ DO NOT tamp the grounds. Just fill to the top, then scrape across the surface with a flat tool (I use a small metal spatula) to level it off perfectly.🔧 ASSEMBLY & BREWINGScrew on the top, and tighten it—not overly tight, just snug. Place it on a small gas burner set to medium heat.You may need to experiment with flame size to find the sweet spot for your setup.Listen carefully: when you hear that beloved Brikka gurgle, remove it from the heat immediately and let the extraction finish on the counter. Look through the hole in the lid… crema! Real, glorious crema. I even got crema using a dark San Francisco Bay French Roast, which blew my mind.🚫 DON’T DO THISSome Moka pot guides suggest immersing the base in cold water post-brew. Don’t. The Brikka relies on a very specific internal pressure curve, and that will mess with the flow and crema development. Let it do its thing.🍮 THE PAYOFFPour it slowly into a small espresso cup and watch as the crema floats up and spreads evenly across the top. That’s when you know you did it right.Pure Moka-Espresso Bliss.Bravo, Bialetti. Brikka is the real deal. ☕️🇮🇹

I was following the directions using the correct amount of water and coffee level amounts . To get consistent results from cup to cup use a Brikka 2 cup. Its better than the Moka express for consistency.1) Correct water amount2) Same gas flame size or on stove setting knob3) Always use one aeropress paper filter each time.If you don't clean the rectangular orifice or valve near the spout you get no coffee flow and it plugs up very easy . Finer ground coffee will plug it up also ,I use one aeropress paper filter bottom of pitcher to prevent that from occurring and from coffee bursting out through the top If your dreaming of crema its all in your head, its advertising.The directions don't tell you on the valve. Just take it out and clean it just finger tight.(O ring seal)...rather than doing all the maintenance required each time of taking it all apart.I prefer using just 3 oz hot milk with 3 oz Cuban (La Carreta) brand with a little condensed milk. It suits me fine but everyone has their own preference.Beware: First thing you will need to replace the handle attached to the lid that does get hot. HANDLE, KNOB, COVER Made of anti-scald nylon. Check this item's best price before you buy! Why I rated this item 1 star. Parts are a problem for this item. You might just need to buy another one for parts. You may need to make your own 3 inch metal handle better than what is provided on this item with plastic. What's next I need to replace in parts?An aeropress is much quicker making coffee and less maintenance than this item. I would say, save your hard cash and spending your life cleaning up the mess it leaves behind. Don't buy this product you will regret it, its not a thing I would take to my grave.