Wow, I was hoping for an electric moka pot that functions like an electric kettle. But this is even better for an owner of an induction stove. Now I'm finally thinking of trying the moka pot!
I'm using almost exactly the same process (hot water, no grinds compression). However, I cut the heat immediately after the coffee starts flowing. This gives me a gentle extraction without any hissing or spurting, of about a minute. Then I pour immediately once all the water has passed through the coffee, to avoid the steam releasing any unwanted bitterness. Grind setting is 210 on a J-Max.
I wonder why they changed the design of the bottom part, the art deco design seems lost on this one....i have an electric induction hob but want a moka pot that has the original ridges at the bottom part - anyone know where to get this? thanks
Great video! Can you please share what is the size and model of the dosing funnel you're using in the video at 0:58 ? Im looking for one for some time now to improve my workflow and yours seems to fit just right
this one is the Niche Zero grinder dosing cup. If you want the perfect fit though - get a Comandante catch cup 👌 these are the ideal: alternativebrewing.com.au/products/comandante-spare-bean-jar-4pk
@@AlternativeBrewing thanks for the quick reply but somehow you misunderstood me 😅 I'm talking about the dosing funnel, not the cup. (Just to be clear, I'm using SD40 016 Pro grinder, so I have a cup lmao). As so, I'll get back to my original question: What's the model of the *dosing funnel* you're using, and please include the size of it🙏 I saw it's branded by normcore, but I can't figure out what style and size it is so please, do share!
What size is the dosing ring at 0:58? It's funny how 'real Espresso' gear can improve the workflow with a device like the Brikka although the output of this device is much closer to the one from a conventional moka pot than an espresso maker. By now I probably spent a fortune on additional gear like a scale, dosing cup, funnel, scoop, WDT, tamper, additional filtration, hand grinder, etc. which could easily got me in the ballpark of a second hand Gaggia or a similar real Espresso maker but experimenting with those gadgets is half the fun of it. Maybe I should start my own channel to share those experiments and my findings...
@@AlternativeBrewing Well, it depends on if the dosing ring will fit ;) This way the upgrade from stove top Espresso to real Espresso isn't as expensive as I already have all the accessory I guess. Nice. :) But still, I am dying for that piece of information regarding the dosing ring. Would be great if you could tell me. Thx!
Hi, i bought this model and can't get a normal brewing. It takes 7 mins to start pouring, and it's coming out very slow and sputtering and not flowing nicely and consistently like in the video. Only about 60 ml coming out and it tastes burnt What might be the problem? Thanks
I would begin with hot water in the bottom - this should help get it to temp sooner. Perhaps turn the stove up slightly - but not too much! -- if this doesn't fix it - try grinding a little coarser - or if not grinding fresh - add less coffee to the basket 🫶
hi, i found a metal ball inside my new brikka, just a small metal ball inside the cup. what is it for. and i can add smaller amount of coffee to the 4 cup size, if i want to make for two persons, for 4 it seems to much coffee to fill. thanks
That small ball should be used as the pressure release ball valve. ... hoping it still works! Yes, you can make half the capacity of the Brewer, by using 50% of ground coffee.
About the bottom safety valve, should i pull a little bit to remove pressure inside after use? (I usually do that so opening the inside of moka pot won't be difficult due to the pressure inside)
You can - though it'll be hot! I usually run it all under a cold tap - pressure will release very quickly like this and you'll have no issue from there 👌
I want to buy the 2 cup brikka induction but they’re not easy to get a hold of. If I buy the 4 cup is it basically use half the amount of coffee and water for 2 cups as used in the 4 cup method in your video (which is great by the way)? Thanks.
Hi! I have a Venus 4-cup moka pot, do you think pulsing at low temperatures affects ruins the coffee? or is the moka pot designed for this? should I use a heat transfer plate? thanks
A heat transfer plate won't really help as the heat will still be pulsing through the plate. I don't have any solution to this pulsing issue with Induction unfortunately. It's not like the brew is impacted beyond tasting good - ive ceratinly made good brews on induction - it's just not the traditional way of brewing moka pot where it's a steady constant heat. At a certain point of reaching high temperatures the pulsing shouldn't be too much of an issue - be quick to turn down the heat of it gets out of hand 👌
Hi! I'm planning to buy a moka but mainly for latte (or flat white coffee). Which moka pot for induction do you believe can fit better for my purpose?? I think that the Bialetti "traditional" one is a good choice but also seen some good opinions about Venus. Which one among all Moka pots you tried will be your top 3 choice? Thanks for your reply!!
I'd go the Bialetti Brikka imho - as it makes a stronger more intense espresso-like coffee - better when adding milk to it 👌 alternativebrewing.com.au/products/bialetti-brikka-moka-pot-induction/
Sorry if you’ve already answered this… my Brikka bubbles really fast and overflows everywhere. I’ve tried low heating, high heating - I can’t seem to get it right. Any advice ?
Less water in then bottom. It is only meant to take about a half to 3/4 full water in bottom- not the whole lot filled to the pressure valve. Try this and see how you go. Excess bubbles? Try grinding finer coffee 👍
hello! Thank you very much for this great content! I purchased the same Bialetti Brikka induction last week, I did everything like this video instructions and the first few coffee had this "Creme" top of it. After one week I make everything like before, but there is no "creme" on the cofee :( Any suggestions? maybe 170 ml water is not enough? the water seems to me not enough, not enough coffee is made, although I also have this version for 4 people, but a lot more water would fit under the safety valve. using COSTA The Intens Signature Blend coffee
That's so great to hear 🫶 It may also come down to the coffee beans. - Make sure you keep them in an airtight container - so as they're as fresh as possible! If they are not fresh - then Crema will most definitely be affected
Love the video, thanks! I've got a Brikka but not an induction one, I assume the same recipe for before heating it applies? If so, I'll be using it that way going forward!
I have both 2cups-normal-and 4 cups induction..No matter what, the induction DOESN'T make any creme and the coffee released is also boiling..I tried everything even trade the valve between the bricks, same results, meanwhile the 2cup is doing great with both valve..Any sugestions ??
Sounds like it may be the beans you're using then. I suggest going for a recently roasted coffee from a local roaster. Look for a roast date within two weeks - you should see marked improvements in crema when using fresh beans. Also - keep the grind nice and fine.
@@AlternativeBrewing Hi, i made it, the PROBLEM was the size of the fire gas pot-the small one, i change it to a bigger, which cover all the bottom and IT WORKS...THANK YOU anyway...
Hi! Today I bought the same Bialetti. I used it for the first time. I put in the basket 20g coffee (grinded with Niche between coarse and espresso fine) ...I set the induction to the level 12 (from 14...probably a litte to high) The coffee flow was a little bit quick...but after the brewing process the aprox. 50% from the coffee runs out from the Bialetti on the induction. The valve doesn't worked :( What can be the problem? Thank you so much!! 🙂
ok - too much water in the bottom vessel will create an overflow at the top. You want to under fill the vessel in the bottom - and place as much coffee as you can in the funnel. Essentially, the Brikka slightly skews the ratio of water to coffee - so you brew a stronger cup of coffee. So - less water - and also - yes - turn the heat down to medium low for best results 🫶
I have the problem, that I wont get this orange creme texture with my Bialetti 150ml Moka Induction. I have no idea what I am doing wrong. I measured 150ml, used middle strength (5-6) of 9 of my induction source, poured the coffee powder into the cup without pressure. It wont come out in this orange texture but just as black/brown liquid. Anyone have an idea why?
The crema will be formed from gasses escaping from the coffee. If the coffee is older than 2-3 weeks from when it was roasted, you will see very little in this brew methods. So, ideally - use coffee that has just been roasted, within a week, if possible.
@@AlternativeBrewing Oh. That makes sense. I used normal pre ground pulver from the supermarket, which mostly was produced weeks if not months ago. Does it make a difference to ground the beans yourself? I also tested today, just on 1-2 with my induction plate, it took longer, but it seems to create a bit more crema compared to 5-6.
@@bestonyoutube Yes, once ground, beans will release gas even quicker. So, if it is old coffee, pre-ground - I can assure you there's barely any gas left. If it is ground before you brew, that's the ideal situation
@@AlternativeBrewing I thought so! I was hoping they would release one eventually, but now I have bought myself a little espresso machine. Still, I think this would be nice for those mornings when I'm rushing and don't want a fancy latte or machiatto!
It can do this for many reasons - but you never know what side it'll come out of first - I assume it's because once under pressure - and coming out one side - the water will find the path of least resistance. So if it is already coming out one side - then it'll keep doing so
Low flame for my Bialetti Classic till the coffee reach the halfway mark, then cut it. The remaining thermal mass will be enough to drive the rest of the water through. For certain sizes of moka pot, you can use aeropress filter inbetween for extra clarity. Edit: i'm using 2-0-0 on my JX-Pro. But it depends heavily on the beans, some just produces too much fines.
The pressure release valve is set to a certain pressure to open at. The previous weighted release valve was noticeably set at a lower pressure than the new release valve, hence you get more pressure in the pot when brewing.
I have had a lot of problems with my mokka pot, it has just overflowed and lost half of it's liquid if I leave it till you can hear the crema noise. This has happened even if I take it off the induction hob.
Why? It’s still heating up as soon as the coffee gets in the collector. The bottom boiler has done its job and won’t affect the upper collector. If using dark coffee beans, use less water.
@@AlternativeBrewing have you tried measuring a ratio of water in your top chamber and then only extracting to that ratio It gives amazing espresso ratio flavors to the extraction ?
The disappearing part is an unfortunately reality to this style of brewing. It's very hard to get it to stay. It really requires higher pressures for this. Getting that crema - you'll want to use fairly fresh roasted coffee - ground up right before you brew, and just like espresso brewing - it does also require finding the right grind setting that allow for the maximum pressure and flow of the coffee out - without either setting of the safety valve - or having it flow much too fast. It's rare anyone will mentioning dialling in for a Moka Pot - as it's almost too much work vs. that of dialling in an Espresso - where I'd happily discard 1-2 shots if they didn't run to the recipe. Certainly, with the Brikka - you want to keep everything consistent - dose, heat and time - and adjust the grind accordingly.
Try tilting the coffee cup and slowly pouring the coffee onto the inner side of the cup and not directly into the coffee liquid already in the cup (same as for pouring beer). For me this results in a layer of crema over the top of the coffee in the cup.
Starting with hot water is critical. Its not a mere time saving tip. Make it as hot as possible, because before it steams up, the hot trapped air will push the water up to the basket. If that water is not hot enough you will get bad coffee. Also slow down the brewing speed if you want a decoction coffee (aka South Indian Coffee, or degree coffee, kumbakonam coffee etc). One shot of decoction should be able to add body to three shots of milk, that's the strength needed for South Indian decoction coffee. Typically served with sugar in a brass or stainless steel dabara + tumbler set, not cup & saucer, not mugs.
oh yeah moka pot is cheapest way to get espresso on your home. it is take few time practice to get great result, because if you fail this moka pot will punish you 🤣
Wow, I was hoping for an electric moka pot that functions like an electric kettle. But this is even better for an owner of an induction stove. Now I'm finally thinking of trying the moka pot!
That would be cool!
One to two minutes? It’s cold by then. I pour mine straight out
Thank you for all your advice. Congratulations on the channel, Robert Lewandowski
Thank you 😀
@@AlternativeBrewing Robert Lewandowski piłkarz ? ;)
I'm using almost exactly the same process (hot water, no grinds compression). However, I cut the heat immediately after the coffee starts flowing. This gives me a gentle extraction without any hissing or spurting, of about a minute. Then I pour immediately once all the water has passed through the coffee, to avoid the steam releasing any unwanted bitterness. Grind setting is 210 on a J-Max.
Understand if you’re brewing dark coffee, use less water.
I wonder why they changed the design of the bottom part, the art deco design seems lost on this one....i have an electric induction hob but want a moka pot that has the original ridges at the bottom part - anyone know where to get this? thanks
Great video! Can you please share what is the size and model of the dosing funnel you're using in the video at 0:58 ?
Im looking for one for some time now to improve my workflow and yours seems to fit just right
this one is the Niche Zero grinder dosing cup. If you want the perfect fit though - get a Comandante catch cup 👌 these are the ideal: alternativebrewing.com.au/products/comandante-spare-bean-jar-4pk
@@AlternativeBrewing thanks for the quick reply but somehow you misunderstood me 😅
I'm talking about the dosing funnel, not the cup. (Just to be clear, I'm using SD40 016 Pro grinder, so I have a cup lmao).
As so, I'll get back to my original question:
What's the model of the *dosing funnel* you're using, and please include the size of it🙏
I saw it's branded by normcore, but I can't figure out what style and size it is so please, do share!
My apologies! It is the 58mm V2 Tall Dosign ring from Normcore 👌 alternativebrewing.com.au/products/normcore-magnetic-dosing-funnel@@Burekas
What size is the dosing ring at 0:58?
It's funny how 'real Espresso' gear can improve the workflow with a device like the Brikka although the output of this device is much closer to the one from a conventional moka pot than an espresso maker. By now I probably spent a fortune on additional gear like a scale, dosing cup, funnel, scoop, WDT, tamper, additional filtration, hand grinder, etc. which could easily got me in the ballpark of a second hand Gaggia or a similar real Espresso maker but experimenting with those gadgets is half the fun of it. Maybe I should start my own channel to share those experiments and my findings...
Wouldn't you still need the scale, dosing cup, funnel, scoop, WDT, tamper, additional filtration, hand grinder with the 2nd hand Gaggia?
@@AlternativeBrewing Well, it depends on if the dosing ring will fit ;)
This way the upgrade from stove top Espresso to real Espresso isn't as expensive as I already have all the accessory I guess. Nice. :)
But still, I am dying for that piece of information regarding the dosing ring. Would be great if you could tell me. Thx!
Hi! What is the diameter of the bottom of it?
9.5cm 👍
@@AlternativeBrewing Thanks
Hi, i bought this model and can't get a normal brewing. It takes 7 mins to start pouring, and it's coming out very slow and sputtering and not flowing nicely and consistently like in the video. Only about 60 ml coming out and it tastes burnt
What might be the problem?
Thanks
I would begin with hot water in the bottom - this should help get it to temp sooner. Perhaps turn the stove up slightly - but not too much! -- if this doesn't fix it - try grinding a little coarser - or if not grinding fresh - add less coffee to the basket 🫶
@@AlternativeBrewing
I tried all of this things... is it possible the moka pot i got is damaged?
Thanks for the video I'm trying to choose one
No problem 👍
@@AlternativeBrewing I want to buy a coffee grinder ,i just saw your video Baratza is good ?
Thankyou. Oh, btw, love your tshirt
Thanks so much 😃
hi, i found a metal ball inside my new brikka, just a small metal ball inside the cup. what is it for. and i can add smaller amount of coffee to the 4 cup size, if i want to make for two persons, for 4 it seems to much coffee to fill. thanks
That small ball should be used as the pressure release ball valve. ... hoping it still works!
Yes, you can make half the capacity of the Brewer, by using 50% of ground coffee.
About the bottom safety valve, should i pull a little bit to remove pressure inside after use? (I usually do that so opening the inside of moka pot won't be difficult due to the pressure inside)
You can - though it'll be hot! I usually run it all under a cold tap - pressure will release very quickly like this and you'll have no issue from there 👌
I want to buy the 2 cup brikka induction but they’re not easy to get a hold of. If I buy the 4 cup is it basically use half the amount of coffee and water for 2 cups as used in the 4 cup method in your video (which is great by the way)? Thanks.
Thanks 🙏 yea it is. No less then this
Thanks for the video. I still don't understand why there is no model of 2 cups as the regular brikka? I won't buy it because 4 cups are too big.
Hi! I have a Venus 4-cup moka pot, do you think pulsing at low temperatures affects ruins the coffee? or is the moka pot designed for this? should I use a heat transfer plate? thanks
A heat transfer plate won't really help as the heat will still be pulsing through the plate. I don't have any solution to this pulsing issue with Induction unfortunately. It's not like the brew is impacted beyond tasting good - ive ceratinly made good brews on induction - it's just not the traditional way of brewing moka pot where it's a steady constant heat. At a certain point of reaching high temperatures the pulsing shouldn't be too much of an issue - be quick to turn down the heat of it gets out of hand 👌
@@AlternativeBrewing thanks for your reply!
Can I use that on a ceramic hob? Thanks♡
Yes you can!
Hi! I'm planning to buy a moka but mainly for latte (or flat white coffee). Which moka pot for induction do you believe can fit better for my purpose??
I think that the Bialetti "traditional" one is a good choice but also seen some good opinions about Venus.
Which one among all Moka pots you tried will be your top 3 choice?
Thanks for your reply!!
I'd go the Bialetti Brikka imho - as it makes a stronger more intense espresso-like coffee - better when adding milk to it 👌
alternativebrewing.com.au/products/bialetti-brikka-moka-pot-induction/
I’m using this one. But I’m not sure why I don’t have that much of crema. No sure if it’s because of the coffee bean or the heat is too much..?
The freshness of your coffee beans is another factor. If they are not freshly roasted - it becomes more difficult to create the crema
This is great!
Sorry if you’ve already answered this… my Brikka bubbles really fast and overflows everywhere. I’ve tried low heating, high heating - I can’t seem to get it right. Any advice ?
Less water in then bottom. It is only meant to take about a half to 3/4 full water in bottom- not the whole lot filled to the pressure valve. Try this and see how you go. Excess bubbles? Try grinding finer coffee 👍
hello! Thank you very much for this great content!
I purchased the same Bialetti Brikka induction last week, I did everything like this video instructions and the first few coffee had this "Creme" top of it.
After one week I make everything like before, but there is no "creme" on the cofee :(
Any suggestions? maybe 170 ml water is not enough? the water seems to me not enough, not enough coffee is made, although I also have this version for 4 people, but a lot more water would fit under the safety valve. using COSTA The Intens Signature Blend coffee
That's so great to hear 🫶 It may also come down to the coffee beans. - Make sure you keep them in an airtight container - so as they're as fresh as possible! If they are not fresh - then Crema will most definitely be affected
@@AlternativeBrewing ??? wtf?????
Love the video, thanks! I've got a Brikka but not an induction one, I assume the same recipe for before heating it applies? If so, I'll be using it that way going forward!
pretty much 😀
Yeah. Has the same nozzle thing.
I just got a moka pot but the lid will not stay open, is this a faulty pot?
no, it may just be unable to. Not a problem though - it's not necessary to keep it open at all 👌
I have both 2cups-normal-and 4 cups induction..No matter what, the induction DOESN'T make any creme and the coffee released is also boiling..I tried everything even trade the valve between the bricks, same results, meanwhile the 2cup is doing great with both valve..Any sugestions ??
Sounds like it may be the beans you're using then. I suggest going for a recently roasted coffee from a local roaster. Look for a roast date within two weeks - you should see marked improvements in crema when using fresh beans. Also - keep the grind nice and fine.
@@AlternativeBrewing Hi, i made it, the PROBLEM was the size of the fire gas pot-the small one, i change it to a bigger, which cover all the bottom and IT WORKS...THANK YOU anyway...
Congrats! 🙌
Hi! Today I bought the same Bialetti. I used it for the first time. I put in the basket 20g coffee (grinded with Niche between coarse and espresso fine) ...I set the induction to the level 12 (from 14...probably a litte to high) The coffee flow was a little bit quick...but after the brewing process the aprox. 50% from the coffee runs out from the Bialetti on the induction. The valve doesn't worked :(
What can be the problem?
Thank you so much!! 🙂
ok - too much water in the bottom vessel will create an overflow at the top. You want to under fill the vessel in the bottom - and place as much coffee as you can in the funnel. Essentially, the Brikka slightly skews the ratio of water to coffee - so you brew a stronger cup of coffee. So - less water - and also - yes - turn the heat down to medium low for best results 🫶
I wonder if works on stove or hot plate ~
Yup😊
Hi, Can I use this model on normal stovetop? thanks!
Yes you can!
@@AlternativeBrewing great. there is no changes in the coffee quality in this model, right?
none that im aware of 👌 @@cheribgh275
none that im aware of 🫶 @@cheribgh275
if it is use under gas stove, will the bottom part turn dark?
Eventually yes. But can be cleaned off too each time.
Hi. What setting on the niche do you use? Cheers Ben
Hey Ben, I used a setting of 18 👌
Is it posible to make 1 or 2 espressos?
yes 👌 minimum 50% capacity
So does it mean there is not need to unscrew some other part? Looks like you have missed something
Where tf can you buy Brikka Induction in Canada at MSRP?
I'm not sure sorry :( We ship worldwide - but shipping may raise the cost up considerably
which is better brikka or brikka induction ?
Personal taste - I like OG Brikka - but if you have an induction stove - you'll want to get that for sure!
Moka pot. Still the original and the best
I have the problem, that I wont get this orange creme texture with my Bialetti 150ml Moka Induction. I have no idea what I am doing wrong. I measured 150ml, used middle strength (5-6) of 9 of my induction source, poured the coffee powder into the cup without pressure. It wont come out in this orange texture but just as black/brown liquid. Anyone have an idea why?
The crema will be formed from gasses escaping from the coffee. If the coffee is older than 2-3 weeks from when it was roasted, you will see very little in this brew methods. So, ideally - use coffee that has just been roasted, within a week, if possible.
@@AlternativeBrewing Oh. That makes sense. I used normal pre ground pulver from the supermarket, which mostly was produced weeks if not months ago. Does it make a difference to ground the beans yourself? I also tested today, just on 1-2 with my induction plate, it took longer, but it seems to create a bit more crema compared to 5-6.
@@bestonyoutube Yes, once ground, beans will release gas even quicker. So, if it is old coffee, pre-ground - I can assure you there's barely any gas left. If it is ground before you brew, that's the ideal situation
Doesn’t work on my induction
Hi there what temperature is good for an electrical stove from 1 to 10 marked on temperature controller?
4-6 👌
Lovely video! Is this a new product? I had never seen it before.
Yes, it is! well, Brikka is not - but the induction one is. Great for stovetop Espresso
@@AlternativeBrewing I thought so! I was hoping they would release one eventually, but now I have bought myself a little espresso machine. Still, I think this would be nice for those mornings when I'm rushing and don't want a fancy latte or machiatto!
Why does it spray out one end? It has two ports.
It can do this for many reasons - but you never know what side it'll come out of first - I assume it's because once under pressure - and coming out one side - the water will find the path of least resistance. So if it is already coming out one side - then it'll keep doing so
Low flame for my Bialetti Classic till the coffee reach the halfway mark, then cut it. The remaining thermal mass will be enough to drive the rest of the water through.
For certain sizes of moka pot, you can use aeropress filter inbetween for extra clarity.
Edit: i'm using 2-0-0 on my JX-Pro. But it depends heavily on the beans, some just produces too much fines.
So where was the nice creamy foam that is supposed to sit on top ???
I dissipates quite quickly on all these styles of brewers 👌
This looks like the best Moka pot ever if there's a 9 cup version I'm in 😂
Only goes up to 6 atm :(
“Pressure release valve which increases pressure“… how does released pressure cause an increase of pressure?
The pressure release valve is set to a certain pressure to open at. The previous weighted release valve was noticeably set at a lower pressure than the new release valve, hence you get more pressure in the pot when brewing.
I have had a lot of problems with my mokka pot, it has just overflowed and lost half of it's liquid if I leave it till you can hear the crema noise. This has happened even if I take it off the induction hob.
Steel with you!
Чтобы быстро остановить экстракцию, рекомендую кофеварку с нагревательной поверхности поставить в ёмкость с холодной водой.
Why? It’s still heating up as soon as the coffee gets in the collector. The bottom boiler has done its job and won’t affect the upper collector.
If using dark coffee beans, use less water.
Hey bro you should never let your moka pot run dry if makes the coffee really bitter..
Your right 👌 thanks for the tip
@@AlternativeBrewing have you tried measuring a ratio of water in your top chamber and then only extracting to that ratio
It gives amazing espresso ratio flavors to the extraction ?
@@theoglr yes- that is another great way of brewing with the Brikka NICE! thanks for the tip 🫶
Thanks for the video. Meanwhile, is this bottom size (13cm) 4 cups or 6 cups?
4 cups - as you don't fill the bottom up too far - however - let's say you do fill the bottom up all the way - it'd probably be 6 cups 👌
Seems the lid has an open hole - is that the case?
Yes, I'm not actually sure why - but all Brikka Pots have them
I can't manage to get too much crema and it disappears immediately
same here with regular brikka. there isnt much remaining in the video pour either i noticed.
The disappearing part is an unfortunately reality to this style of brewing. It's very hard to get it to stay. It really requires higher pressures for this.
Getting that crema - you'll want to use fairly fresh roasted coffee - ground up right before you brew, and just like espresso brewing - it does also require finding the right grind setting that allow for the maximum pressure and flow of the coffee out - without either setting of the safety valve - or having it flow much too fast.
It's rare anyone will mentioning dialling in for a Moka Pot - as it's almost too much work vs. that of dialling in an Espresso - where I'd happily discard 1-2 shots if they didn't run to the recipe. Certainly, with the Brikka - you want to keep everything consistent - dose, heat and time - and adjust the grind accordingly.
Try tilting the coffee cup and slowly pouring the coffee onto the inner side of the cup and not directly into the coffee liquid already in the cup (same as for pouring beer). For me this results in a layer of crema over the top of the coffee in the cup.
Yeah, pulsing really ruins it.
Water too hot and brew time too long for any espresso grind brew with mokkapot. 😢A coarser grind makes it less bitter.
Is that just an espresso machine that identified as a moka.... Whatever that is. Same old machine just not aluminum
if it looks like an espresso and tastes like an espresso - it's an espresso 🙌
Take two, latte art! 😂
Hahaha! You had to try the coffee! It was tasty!
Starting with hot water is critical. Its not a mere time saving tip. Make it as hot as possible, because before it steams up, the hot trapped air will push the water up to the basket. If that water is not hot enough you will get bad coffee. Also slow down the brewing speed if you want a decoction coffee (aka South Indian Coffee, or degree coffee, kumbakonam coffee etc). One shot of decoction should be able to add body to three shots of milk, that's the strength needed for South Indian decoction coffee. Typically served with sugar in a brass or stainless steel dabara + tumbler set, not cup & saucer, not mugs.
oh yeah moka pot is cheapest way to get espresso on your home. it is take few time practice to get great result, because if you fail this moka pot will punish you 🤣
Aeropress is cheaper and better for 'espresso' IMO
This a joke and dangerous
which part exactly?
bravissimo grazie.