To get the perfect cream once it starts seeping out you have to remove it from the flame the mistake you keep making is that you keep it on flame any boils over
I had a standard Bialetta Moka pot, but it was highly inconsistent, and after owning it for about 8 years it broke. So being the idiot that I am I decided to try the Brikka model...oops, I didn't do anything stupid that time! The Brikka is now my favorite way of making coffee, and it's consistent and it makes it strong, it's the closest I've come to Italian espresso flavor without nearly the cost of an espresso machine. The crema produced by the Brikka is about half of what an espresso will have, but I think crema is overrated, but that's just me. My puck comes out of the Brikka sufficiently wet all the way through with no dry areas, not sure why yours isn't, even my old Moka pot didn't have that issue. I also found that using a true espresso grind my Brikka will make the best coffee than from coarser grinds, and it just so happens that Bialetta recommends that grind as well, they must know something about how to make coffee using their coffee makers. I have several ways of making coffee, French Press, AeroPress, and Pour Over, and the Brikka Moka pot is by far my favorite method. I also make Turkish coffee, but that is a totally different tasting coffee if you're using traditional Turkish or Bosnian coffee.
but how? It just keeps overflowing everytime... and if I use lower heat then it still comes out kind of burnt. The whole system just seems weird it doesn't even boil right.
@@THELINK972 But how what? Is your Turkish coffee overflowing? That's the only thing I can think of that you are asking about. First off watch videos on how to make Turkish coffee, that's what I had to do. As soon as the coffee rises, you have to take it off the burner, let it settle down, and then put it back on, when it rises take it back off and the coffee is done. Poor into a cup and wait about 5 minutes before drinking it, don't swirl it around, by waiting the grounds will settle to the bottom of the cup making it a lot easier not to drink the grounds. You Tube videos to the rescue.
Hello, I'm a nub in coffees terms (used capsules mainly). Would you say it's a good option for me to buy the Brikka? I don't wanna spend a big amount of money to start.. But after watching the video it seems that it's the worst machine of all 😅😂
@@pawballer1964 What are you, a hack? That "worst" machine of all is used all over the world by millions of people, so go and play with your weak coffee capsules, geez, capsules aren't even real coffee, you might as well be drinking water.
The dry puck comes from him keeping the heat on for to long. At 0:27 steam and huge bubbles are comming out and he still doesn't take it off the plate. The steam dries the puck by pushing out the water and then he wonders, why it's dry. At the end of the video, when he demonstrates brewing without the valve, he takes the pot off much sooner and suddenly the puck is still moist. The issue here is technique and not the pot. It isn't comparable to an multiple hundreds of € espresso robot, but if yused propperly, it's still enjoyable for >95% of coffee drinkers.
Thanks for the video on how not to use the brikka; I find very useful for those who consider purchasing or cannot get good results. Maybe try the following: forget 4 cup, use 2 cup brikka only (I only have the old design, using it for >10y now). Grinds should be a little coarser than for actual espresso. 50ml water max, cold or hot doesn't matter much (maybe use boiling water in case of dark roasts to shorten the extraction time and avoid bitterness). High heat, remove from heat when it starts to flow; typical time
I am following them exactly and still getting really bad coffee.. or a gushing java lava.. Seems like I need to guess when it needs to be taken off, but it just doesn't work.
@@THELINK972I gave back to shop my 4 cup Brikka. It makes burnt terrible taste coffee with any method. They made it in Romania not Italy. It needs too much coffee almost 28 grams and too less water 180 ml for 4 x 30 ml coffee. Crema just a dream its never made any crema.
@@THELINK972 This is user error, your heat is too high, you need to get the heat down so that it oozes out of the top tube, it should not spray out like a volcano.
@@Pvt.Jam3sRyan Burnt coffee taste comes from leaving the pot on the heat after it was done, you are supposed to take it off a low medium or medium heat when it stops oozing out of the tube and it starts to spit a bit, then take it off the heat and pour it into a cup. Some TH-cam videos show the user taking it off the heat and letting cold water pour over the bottom to stop the spitting, I simply time the heating process, but without showing you in person how to do that just do the water cool down stunt.
i get wonderful crema and good extraction with great flavour with my brikka (standard). i narrowed it down to perfection. 120ml warm water, grinds at 3.0 setting with my Kinu M47 classic grinder, Lavazza coffee beans, grinded 1day+ before give better results in taste and a lot thicker crema which stays stable for 10+ minutes. topped up, lightly tapped on side to create slightly more dense coffee in chamber. on medium-low fire for a minute and half, and then to absolute lowest fire... it results in wonderful coffee.. closest to espresso as it gets. nothing what comes from standard moka pot even compares with that. it did took me 4-5 months of trial and countless errors to narrow all the process down to absolute perfection..
Just got my Brikka this week and feeling frustrated with the result. Your testimony still offers hope that after some months of experimenting, things might still turn for better!
@@pytyus I'm the same but have been getting amazing taste / good extract but very hit and miss with the crema. The only thing I found that definitely kills crema chances so far was using cold chilled water which is what is reccomended. Everytime I've used just room temp or tap I get the fake crema
I love my Brikka V1. It makes killer coffee once you dial in the grind size and temp. I have been using it daily for over 2 years and never had any clogging or issues. I also like the weighted valve as it is simple and just works. It also redirects the coffee straight down so you can brew with the lid up and not have coffee fly everywhere if it gets too hot (looks like the direction of the holes in the new model will also help with this). I am interested in the competition filters.
Before this latest change they cut costs by using the bottom half and funnel from the Moka instead of the sturdier older bottom and funnel. This made it feel cheap and flimsy. And it the coffee it nade was very sub par. I have the original one with the heavier base and water line inside. I have been using mine for about a decade, every day. The secret is to tamp the ground coffee quite hard. This stops channeling and stops the finest particles washing through and blocking the filter.
I would use a much finer grind setting. I can use a finer grind setting with the brikka than for my espresso machines. The fact that your puck is also so dry indicates the grind setting is too coarse. My pucks look identical to a normal espresso machine. As far as taste goes, the sweetness I can get out of the brikkas a touch sweeter than espresso but at the sacrifice of body. For the price it's a coffee making wonder of the world and in my opinion a significant improvement on the classic moka pot design.
Why are you burning your coffee? You are supposed to take it off the heat and put it under cold water immediatly after it starts ”bubbling”.. brikka makes amazing coffee btw
My 2020 Brikka makes delicious espresso with lots of crema. I use a blade grinder and I shake while grinding to "just" coarser than espresso grind. I do have a "small" back burner on my stove that is the perfect size, so perhaps I'm just lucky with my heat source.
what you need to realise with the brikka, is that it's not espresso. It's a strong base shot of coffee, that works well with dilution and some amount of steamed milk. Well steamed and aerated milk will give you hot milk with a slight coffee flavour and not a latte. i use the new brikka as it comes, but exclusively with a darker roasted coffee and a similar grind size to the end of the video. The difference is, that i attach a wet aeropress paper filter to the metal filter on the brikka, to give me an extraction that brings out the flavour of my coffee a little bit more (your mileage might vary). For me, it's a weekend machine that takes time and cannot be rushed. My morning coffee is an from a v60 that doesn't take much time.
انا سعيد جدا بهذه الاداة التي احملها في رحلاتي الصغيرة والكبيرة واستغني عن اسعار القهوة الباهضة في المحلات واستمتع بالطعم الرائع بأقل تكلفة انا من السعودية🇸🇦🇸🇦
I was able to slow down the brew time to 45s by using a finer grind (number 11 on the Timemore C2) and tamping it with 2 Kg. I also ensured that the basket was full/levelled. The result wasn't great but it was less sour.
Interesting. I like to see viewers experimenting. Did you dissect the puck after? If so let us know; I'm going to guess that those remaining flaws in flavor are down to uneven saturation. I think I'll try a little pressure when I get a chance. A 58mm tamp is a bit small but should work decently.
@@wiredgourmet The puck was okay. I tried today finer again (number 10) and more tamping pressure and a little more heat on the stove to see if that speeds it up a bit and the puck was pretty good. It was solid, I could hold it and it didn't fall apart and consistently damp throughout. However, not overly impressed with the flavour. I think the moka pot gives better results.
Did you ever try doing your regular method and grind size using the Brikka unmodified (left the silicone plug in)? Essentially, everything exactly the same except the pot?
Your grind is way too coarse and you're leaving the pot on the hot plate for way longer than intended, essentially burning the coffee. No wonder you complain about the resulting coffee and the puck...
I know 2 year old comemnt but he literally tried both a finer and coarser grind than he normally would use to get good moka pot coffee, neither worked better. Burning the coffee is literally not the issue he was having, he had underextraction, which is inevitable when you do what the brikka is intended to do, as he showed.
I love my Brikka! I get great foam everytime and didn't need to change anything from what I did with the standard Moka pot. I do use a very fine grind no matter what my brewing/coffee making. I highly recommend the Brikka. It is easy to use, no fuss no muss.
There are so many factors affecting the taste of this Brikka. Freshly grinded coffee, grind size, amount of water (I use room temp water, not pre-heat. pre-heat causes under extraction), the flame size (know your stove-this is very underated, the pressure builds up is very critical here). finally, once the Brikka spurts, take it off stove unlike this video. I'm using the old version 2 cup and was able to dial in what I like consistently-with all that said, trust your taste, tweak from there. One important tip, ignore the instruction and wash the Brikka with some soap to wash off the oil.
I gotta be honest, I love my Bialetti Brikka. The process I use has great extraction and nice foam. Although not actual espresso, it has a nice result for someone who can not afford a 'real' espresso machine. I've been using it for a year and still really like it. I think you set the bar a little high for such a cheap device
No need to be so reasonable :) You raise a good point. My answer is that the coffee flavor improves so much when you remove the little silicone thingy and use it like a Moka Express, that the Brikka really is a fail, compared to the standard Moka pot.
Thanks for this video. I just got the Brikka and the first problem I ran into was pressure system using the instructions provided by Bialetti. Their claim was for the 4-cup to use 180ml of water. Using that much water would cause coffee to shoot out of the top of the of the pot, and destroyed any crema. The only way to fix that was to drop the water down to 120ml, which actually made a reasonable coffee, with crema, but the taste wasn't as good as my no-name generic makineta. Removing the rubber valve means I can go back to 180ml of water, and yeah, no crema, but the taste is still much better.
I just got it and after many tries it's just horrible. It either gushes all over or the coffee really isn't good. Burnt or bitter, not anywhere near my other bialetti pots. So poorly thought out, I can't believe how it is working for some people.@@wiredgourmet
Aaaaaaa you hit it, i kept trying to figure out what his voice reminded me of. Like a character voice for a computer system in a scifi story. It is the sort of canned, hints of buzziness quality from the recording that gives it that extra oddness.
I watched your previous two videos you mentioned here, great advise. My coffee is tasting so much better in my moka pot, consistently. Like an aged wine, the slower the better. Many thanks. 👌☕👌
Does removing the silicon valve make the taste basically the same as a moka pot? Or does the taste differ at all? Also, I'm wondering if changing the heating temperature would help for better extraction? I haven't tried moka pot coffee, I only bought a brikka 2020 and was pretty satisfied with the tastes, so definitely will try this out to see the difference!
The method that seems to work for me is to use cold water, measured using the inside water marker, slightly coarser grind than my Moka express, then brew over med-heat, about 7 on my electric stove, I often have to tap the valve after a few minutes to initiate the coffee coming out, as soon as it starts to flow quickly I remove from the heat and just as it's about to get to the phase where it's releasing big bubbles/air mostly I run the base under cold water to stop the process. For me this gives decent foam and coffee that tastes good - not as good as Moka express though I would say...so yeah a bit of a trade off...
@@leetrainer5001 Could you give me more details about your method? I have the old Brikka which requires 82 ml of water according to the recommendation. If I stop it earlier, I lose at least one quarter of my coffee portion (which supposed to be around 52-56ml), so I get 40-45 ml after all. Should it be like that?
Brikka V1 is great! One has to be within very precise parameters, however, for it to work properly. You did not put in enough coffee, nor used the right grind.
@cheerfulharmony Hello, I have the brikka with a threaded valve at the top and I can hardly get any cream, it is a difficult machine, you need experience with it. Could you tell me the correct steps please? I'll tell you how I do it. I use cold bottled water, I don't know if hot water would be better. I use specialty Arabica coffee, medium roast, and I grind it to order with a manual grinder. I have doubts about the size of the grind, some say it is quite close to that of espresso. I make it thicker. Amount of coffee in the full basket, 16g in my brikka 2 cups. Of water up to the mark on the upper container, which is 90ml. I put a wet Aeropress paper filter in the machine filter, medium/low gas heat. I wait your answer thank you!
@@jesusmestrequerol5191 Hi! I have a Brikka V1 4-cup. I use an electric grinder. I grind it till it is less than the finest~ too fine will cause the coffee to pack together and stop the water from flowing through~ by using pulses. I count within the pulses: 17-17-13-13-17-13-7-7-7. Nine pulses of varying time. Not in seconds (ie, “one-thousands-and-one) nor counting too fast. Coffee grind should not be too fine nor too coarse. I think it is called “extra-fine.” I use cold tap water, either just at the top of mark (usually) or, sometimes, a bit above, but pretty close to it. Water should breach the mark. I recently, being at the end of the coffee I had, made, as an experiment, a half pot, and that worked just as well. I warm the coffee basket container in very hot water. Just the basket, not the whole pot. I fill the coffee basket container all the way up~ except! >>> I leave a little, tiny bit of space. Not doing so will cause it to, again, pack down and not let the water through. There is a very, very fine parameter for a good cup that allows a bit more pressure, but usually, it is best just to find an amount of space for flow. I only use the built-in filter. Cleaning the filter & threads, gasket & basket, regularly at intervals in warm water. Though, I clean/warm the coffee basket container, every time, under very hot water. I try to use French Roast. I like oily beans. Italian or Cuban are good, too. Sometimes, I use a dark roast that is less oily because of availability. It works about the same, if less intense in flavor. Use dark roast. I use a high(er) gas flame. More than just covering the bottom of the pot~ this is, somewhat, influenced by the presence of a breeze from the kitchen window. It should not be a high enough of a flame to damage the handle, just licking out from the bottom! After initial heat up, the flame can be lowered a touch until the end. Yet, a higher flame is needed (compared to low). Aluminum is used for a speedy heat up. It should not take too long and one needs to watch that there is no leaking at the threads. Tapping on the inside top valve (which the coffee comes out, not the safety valve) will ensure that it does not jam. The coffee will not come out too much until it has reached the proper temperature. I use a large coffee mug. Depending on the size, it will be halfway to, maybe, only a sixth of the way up the cup side. The coffee will start coming out in a flow, then at pressure. When it reaches approximately the water-fill mark, the burbling will dramatically increase~ this is the moment to start your pour! Pouring in a swinging motion creates greater crema!!! After the first few swings, be prepared to shift one’s hand so that one’s fingers do not get scalded! Most will come out in the first burst or two, but drops or small dribs will keep coming out. Aim for achieving the gurgling sound! I, personally, take the opportunity to inhale some steam for my sinuses, but keep swinging to get the last drops as well. One should have a fine crema on top! It is not as much as a high-pressured espresso machine, yet makes the coffee creamy. It dissipates rather quickly~ within a few minutes~ yet the coffee will stay somewhat creamy as the crema integrates with the coffee proper. I, sometimes, drink it will a bite of orange peel (zest). It balances well. Every once in a while I will get a dud. That just makes me more eager to get a good cup with crema~ as it is so good! Like night and day! Good luck and happy sipping!
@@cheerfulharmony Hello friend, thank you for your detailed explanation. I have tried, with my top threaded valve brikka, 2 cups. I have used 95ml of warm water about 40 degrees, 16g of freshly ground medium roast coffee, several clicks thicker than for espresso, with a 1zpresso j-max manual grinder, leaving the basket almost full, without pressing. Aeropress paper filter in the filter at the bottom of the container. Gas heat, medium low and only the first bubbling of cream appears, I immediately remove it from the heat and serve it in a cup. Result: much more cream than before, but a cream with large bubbles that disappeared in 30 seconds. Possible errors? Grinding? Other details?
@@cocteautwins8703 I don't own a brikka but I do have the original Mokka express. I do know how to use a Brikka though and I certainly would have researched it before making a video of it.
Hello, I'm a coffe nub and I want to quit using capsules but without investing a lot of money. I had an idea about Brika being a good machine, but after watching this video im not sure.. What should I opt?
Wow, This video has caused me to buy this, I am amazed by the foam that it makes in comparison to my standard moka pot…. You probably should used a standard moka pot to use for comparison and then you would have seen the drastic difference between the two
Hi, thank you for your video. I was wondering if you have heard of and used the Bellman cx25p? And how you feel about it? Could you made a video on that machine if possible? Ty
I would love to know if the EB Lab filter you used is for 3 cups... and if it would work in the new 4 cup Brikka. *EB Lab doesnt make filters labelled for 4 cups.
I don't mean to sound mean, but I really don't understand the point in trying to review this when you clearly don't understand how it functions or how to use it.
I purchased my Brikka through Amazon and when I received it, it clearly had some sloppy workmanship. The filter inside its holder was off-center leaving a gap on one side. The lower chamber was badly crafted with what seemed to be a glob of aluminum either unfinished or used to repair an area. I quickly returned it and requested an exchange. The exchange was also in bad condition. Inside the lower chamber was an oily black substance! In addition the filter had what seemed like a stamp of the Bialleti character (emblem) covering some of the holes. It is unremovable since it is soldered. 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 an independent reputable company. My question is what do you suppose the black oily substance was inside the lower chamber and can I expect to receive the pot with a regular filter with all holes uncovered vs one with an emblem covering some of the holes? Your help is much appreciated!
Interesting how your Amazon Brikka is similar to mine. I managed to remove the valve after a LOT of force only to find out the threading was completely destroyed and clogging the valve.
Good question. Just fill it with water, no coffee, reassemble it, and put it on the heat. Hot water will circulate through. Pre-soaking everything in mild detergent once or twice a week helps too.
I don't have this thing but I feel the review is unfair, logically flawed. If you want crema, that means you want pressure to extract the gases inside the coffee cells, and the proteins and oils. The only way you get crema is to extract proteins, oils, and CO2 which is inside the beans, and that CO2, which also brings with it aromatic compounds, must remain "trapped" inside the oils and proteins. In order for all this to happen, you need pressure. In order to have pressure, you need to do things differently. Your voodoo method, using coarse grinding, not compressing the puck, might give you a brew which you like in a normal moka (although that wouldn't be the intended result) but will never give you the style of coffee that this coffee pot was designed to produce. It seems obvious to me that you should try with a much finer grinding, and a serious compression of the powder, and you should create pressure and let pressure do its job. Then you will evaluate the result, which certainly can be maybe disappointing - it's a matter of taste - but if you take pressure out of the equation you will never get the intended result.
@@mcpulya6890710 They will make the brew slower and might require a slightly coarser grind. See my video Moka Pot Perfection: Advanced Voodo for details
Hhmmm, I'm not a coffee nitpicker 'cause my Taster's Choice tastes just fine. I did order the single cup Bialetti for hiking so I'll see what that taste is like.
It makes good cup of cappuccino or latte but the cleaning is a bit painful. It’s hard to take off the silicone ring after brewing to clean the device properly.
@@gboof The Robot is the most substantial mechanically, and the workflow is the smoothest. There is a learning curve, however. But once you get used to it, you'll be amazed how quick and convenient it is to make multiple shots.
Brikka is not moka pot,pressurized portafilter not work with espresso grind and brikka need corse grind than moka because not coffe puck mentein flow.Presurized silicons does the job
Is there even any use of pressure after the extraction ? i mean the whole point of pressure is to force water through the grounded coffee to extract it .. after that I just see it useless to put another pressure on the extracted fluid imo ofc
Forcing steam or air through afterwards seems pointless to me too. Just blowing bubbles, really. I use mine without the valve as if it were a Moka pot, according to my technique, and I find it makes much better coffee :)
Thank you for that. You're not the first to ask about voice acting, but I have no related experience, so, not likely. Maybe I can read aloud, informally, on a second channel one day :)
Great video, thanks mate. I guess the point Bialetti fails is, they have no clue what they're doing... So they cant innovate themselves in the right direction. What is Brikka? A standard Moka maker? No. An espresso maker? No, but in-between-ish with crema-ish foam on top... Better go on with my good old friend Fiammetta for now...
@@wiredgourmet Yeah, once I was shocked when I saw an ad from Bialetti, they made that gurgling sound (at the end of the brew) as a phone alarm. Dudes... That gurgling sound means you ruined the coffee :D I've also seen many Italians doing it very wrong... It's interesting that the people from the countries where these brew methods were invented know how to brew it wrong. I'm from Turkey and majority of people brew turkish coffee the wrong way (that three times boiling thing), just a very few guys know the specialty way.
Im getting great coffee from my brikka, finding it tasting better than from standard pot. As standard, I agree about the crema tho, its not being substantial enough. However there are some interesting hacks which do generate good crema. Btw great video! Thanks
Hello friend, I have tried, with my top threaded valve brikka, 2 cups. I have used 95ml of warm water about 40 degrees, 16g of freshly ground medium roast coffee, several clicks thicker than for espresso, with a 1zpresso j-max manual grinder, leaving the basket almost full, without pressing. Aeropress paper filter in the filter at the bottom of the container. Gas heat, medium low and only the first bubbling of cream appears, I immediately remove it from the heat and serve it in a cup. Result: much more cream than before, but a cream with large bubbles that disappeared in 30 seconds. Possible errors? Grinding? Other details?
I believe that the way we incorporate coffee into our lives can impact how we perceive its flavor. However, this video contains too many preconceived opinions. So why do you assume that your preferred taste is the most popular one, enough to take down Bialetti from the board?
@@wiredgourmet well, now you know this about Italian instructions: they only provide some because they have to. They actually expect your Nonna to show you the proper way
As a Brikka user for the last two years, THANK YOU! My grounds always appeared unevenly extracted across many different grind sizes, now thanks to you I am enjoying the best Moka pot coffee of my life! Everyone that owns a Brikka should follow your advice and turn it into a proper Moka pot.
I've been on the fence if I should get a moka or brikka as a replacement for my long time veteran pot, now I know there's no point in paying double. Thanks a lot!
Thanks for taking the time to make the video. The key takeaways seem to be - use a standard moka grind; a standard moka fill to just below the valve; the standard funnel; the standard screen, and the standard slow heat-up/ All of which begs the question: why didn't you just start off this way instead of experimenting with rapid heating, coarse and fine grinds, and an aftermarket screen? Perhaps were you prone to overthinking it due to a previous sub-optimal experience with the earlier weighted-valve model? IMHO, moka-style stove-top percolators produce efficient, acceptable results if you just stick to the basics instead of performing physics experiments on what are fairly rudimentary machines.
why, why people/factories want to change the way coffee is made by using a moka pot? This kind of coffee makers make moka coffee and not an espresso coffee. We use espresso coffee to brew coffee in a moka pot and it will give us moka coffee. Why people want to complicate simple things of life? :)
I dont know what to say, i've been using the Brikka for the last decade, your shots were horrible. the older version can produce so much better coffee than what you showed, the shots you did were way too fast (both for the old and new versions).. i personally think the older version is better than the new one, I'm able to produce much darker "mousse" with it than the newer one, and both can produce much better shots than what you did...
It's very important to fill the basket completely (and not tamp), as the pressure is coming from the bottom, any space between the puck and the screen will break the puck and will cause channeling.
I would not really expect an American to know how to make a proper coffee with a Moka, but this is beyond idiocy. Before tearing apart a moka, please learn how to use it. And don't blame the makers for your lack of skill. Bialetti has been making the best moka since forever. Never disappointed. You just gotta know how to use it.
Thanks for your insight ,all respect to the man that invented the moka pot. I have the moka pot and wonder if you can give some tips on how to get the best results .
Thank you for saying what i was thinking. From the country that fell over itself for "Starbucks Americano" comes uninformed criticism of Bialetti? This video simply concludes that the machine does 'as advertised' if you use it in the standard manner instead of experimenting with grinds, over-heating and aftermarket screens. Not sure why? is is because coffee has become the new wine i.e. a new vehicle for illegitimately asserting status aka pretension and posturing?
To get the perfect cream once it starts seeping out you have to remove it from the flame the mistake you keep making is that you keep it on flame any boils over
You haven't watched the other two videos. Just exactly what he says.
@@kirkspilsbury5059 You haven't watched this video. He keeps it on the stove after seepage commences and it immediately boils over. Watch at 20s.
I had a standard Bialetta Moka pot, but it was highly inconsistent, and after owning it for about 8 years it broke. So being the idiot that I am I decided to try the Brikka model...oops, I didn't do anything stupid that time! The Brikka is now my favorite way of making coffee, and it's consistent and it makes it strong, it's the closest I've come to Italian espresso flavor without nearly the cost of an espresso machine. The crema produced by the Brikka is about half of what an espresso will have, but I think crema is overrated, but that's just me.
My puck comes out of the Brikka sufficiently wet all the way through with no dry areas, not sure why yours isn't, even my old Moka pot didn't have that issue.
I also found that using a true espresso grind my Brikka will make the best coffee than from coarser grinds, and it just so happens that Bialetta recommends that grind as well, they must know something about how to make coffee using their coffee makers.
I have several ways of making coffee, French Press, AeroPress, and Pour Over, and the Brikka Moka pot is by far my favorite method. I also make Turkish coffee, but that is a totally different tasting coffee if you're using traditional Turkish or Bosnian coffee.
but how? It just keeps overflowing everytime... and if I use lower heat then it still comes out kind of burnt. The whole system just seems weird it doesn't even boil right.
@@THELINK972 But how what? Is your Turkish coffee overflowing? That's the only thing I can think of that you are asking about. First off watch videos on how to make Turkish coffee, that's what I had to do. As soon as the coffee rises, you have to take it off the burner, let it settle down, and then put it back on, when it rises take it back off and the coffee is done. Poor into a cup and wait about 5 minutes before drinking it, don't swirl it around, by waiting the grounds will settle to the bottom of the cup making it a lot easier not to drink the grounds. You Tube videos to the rescue.
Hello, I'm a nub in coffees terms (used capsules mainly).
Would you say it's a good option for me to buy the Brikka? I don't wanna spend a big amount of money to start..
But after watching the video it seems that it's the worst machine of all 😅😂
@@pawballer1964 What are you, a hack? That "worst" machine of all is used all over the world by millions of people, so go and play with your weak coffee capsules, geez, capsules aren't even real coffee, you might as well be drinking water.
The dry puck comes from him keeping the heat on for to long. At 0:27 steam and huge bubbles are comming out and he still doesn't take it off the plate. The steam dries the puck by pushing out the water and then he wonders, why it's dry. At the end of the video, when he demonstrates brewing without the valve, he takes the pot off much sooner and suddenly the puck is still moist. The issue here is technique and not the pot. It isn't comparable to an multiple hundreds of € espresso robot, but if yused propperly, it's still enjoyable for >95% of coffee drinkers.
Thanks for the video on how not to use the brikka; I find very useful for those who consider purchasing or cannot get good results. Maybe try the following: forget 4 cup, use 2 cup brikka only (I only have the old design, using it for >10y now). Grinds should be a little coarser than for actual espresso. 50ml water max, cold or hot doesn't matter much (maybe use boiling water in case of dark roasts to shorten the extraction time and avoid bitterness). High heat, remove from heat when it starts to flow; typical time
The 4 cup version doesn't work that well as the 2 cup one?
"I didn't follow any of the instructions included with my Brikka and now I'm mad that the results aren't as advertised"
I am following them exactly and still getting really bad coffee.. or a gushing java lava.. Seems like I need to guess when it needs to be taken off, but it just doesn't work.
@@THELINK972I gave back to shop my 4 cup Brikka.
It makes burnt terrible taste coffee with any method.
They made it in Romania not Italy.
It needs too much coffee almost 28 grams and too less water 180 ml for 4 x 30 ml coffee.
Crema just a dream its never made any crema.
THIS !!!!!!!!!!!
@@THELINK972 This is user error, your heat is too high, you need to get the heat down so that it oozes out of the top tube, it should not spray out like a volcano.
@@Pvt.Jam3sRyan Burnt coffee taste comes from leaving the pot on the heat after it was done, you are supposed to take it off a low medium or medium heat when it stops oozing out of the tube and it starts to spit a bit, then take it off the heat and pour it into a cup. Some TH-cam videos show the user taking it off the heat and letting cold water pour over the bottom to stop the spitting, I simply time the heating process, but without showing you in person how to do that just do the water cool down stunt.
i get wonderful crema and good extraction with great flavour with my brikka (standard). i narrowed it down to perfection. 120ml warm water, grinds at 3.0 setting with my Kinu M47 classic grinder, Lavazza coffee beans, grinded 1day+ before give better results in taste and a lot thicker crema which stays stable for 10+ minutes. topped up, lightly tapped on side to create slightly more dense coffee in chamber. on medium-low fire for a minute and half, and then to absolute lowest fire... it results in wonderful coffee.. closest to espresso as it gets. nothing what comes from standard moka pot even compares with that. it did took me 4-5 months of trial and countless errors to narrow all the process down to absolute perfection..
Just got my Brikka this week and feeling frustrated with the result. Your testimony still offers hope that after some months of experimenting, things might still turn for better!
@@pytyus just play with it, narrow it down with grind size and the time on the stove.
@@pytyus I'm the same but have been getting amazing taste / good extract but very hit and miss with the crema. The only thing I found that definitely kills crema chances so far was using cold chilled water which is what is reccomended. Everytime I've used just room temp or tap I get the fake crema
Letting the ground coffee get stale is a weird way of „improving“ the coffee.
How many grams of coffee per 120ml o water?
I love my Brikka V1. It makes killer coffee once you dial in the grind size and temp. I have been using it daily for over 2 years and never had any clogging or issues. I also like the weighted valve as it is simple and just works. It also redirects the coffee straight down so you can brew with the lid up and not have coffee fly everywhere if it gets too hot (looks like the direction of the holes in the new model will also help with this). I am interested in the competition filters.
Before this latest change they cut costs by using the bottom half and funnel from the Moka instead of the sturdier older bottom and funnel. This made it feel cheap and flimsy. And it the coffee it nade was very sub par. I have the original one with the heavier base and water line inside. I have been using mine for about a decade, every day. The secret is to tamp the ground coffee quite hard. This stops channeling and stops the finest particles washing through and blocking the filter.
@@lachlan1971 pre wetting coffee, fine ground beans and using fresh burr grind coffee really helps as well
I would use a much finer grind setting. I can use a finer grind setting with the brikka than for my espresso machines. The fact that your puck is also so dry indicates the grind setting is too coarse. My pucks look identical to a normal espresso machine. As far as taste goes, the sweetness I can get out of the brikkas a touch sweeter than espresso but at the sacrifice of body. For the price it's a coffee making wonder of the world and in my opinion a significant improvement on the classic moka pot design.
It’s all about realistic expectation. In my opinion it still makes a decent cup of joe.
Why are you burning your coffee? You are supposed to take it off the heat and put it under cold water immediatly after it starts ”bubbling”.. brikka makes amazing coffee btw
Thats not necessary, why are you adding stupid steps?
My 2020 Brikka makes delicious espresso with lots of crema. I use a blade grinder and I shake while grinding to "just" coarser than espresso grind. I do have a "small" back burner on my stove that is the perfect size, so perhaps I'm just lucky with my heat source.
what you need to realise with the brikka, is that it's not espresso. It's a strong base shot of coffee, that works well with dilution and some amount of steamed milk. Well steamed and aerated milk will give you hot milk with a slight coffee flavour and not a latte. i use the new brikka as it comes, but exclusively with a darker roasted coffee and a similar grind size to the end of the video. The difference is, that i attach a wet aeropress paper filter to the metal filter on the brikka, to give me an extraction that brings out the flavour of my coffee a little bit more (your mileage might vary). For me, it's a weekend machine that takes time and cannot be rushed. My morning coffee is an from a v60 that doesn't take much time.
Should I buy a moka pot or the brikka? Please advise
انا سعيد جدا بهذه الاداة التي احملها في رحلاتي الصغيرة والكبيرة واستغني عن اسعار القهوة الباهضة في المحلات واستمتع بالطعم الرائع بأقل تكلفة انا من السعودية🇸🇦🇸🇦
I was able to slow down the brew time to 45s by using a finer grind (number 11 on the Timemore C2) and tamping it with 2 Kg. I also ensured that the basket was full/levelled. The result wasn't great but it was less sour.
Interesting. I like to see viewers experimenting. Did you dissect the puck after? If so let us know; I'm going to guess that those remaining flaws in flavor are down to uneven saturation. I think I'll try a little pressure when I get a chance. A 58mm tamp is a bit small but should work decently.
@@wiredgourmet The puck was okay. I tried today finer again (number 10) and more tamping pressure and a little more heat on the stove to see if that speeds it up a bit and the puck was pretty good. It was solid, I could hold it and it didn't fall apart and consistently damp throughout. However, not overly impressed with the flavour. I think the moka pot gives better results.
Did you ever try doing your regular method and grind size using the Brikka unmodified (left the silicone plug in)? Essentially, everything exactly the same except the pot?
Your grind is way too coarse and you're leaving the pot on the hot plate for way longer than intended, essentially burning the coffee. No wonder you complain about the resulting coffee and the puck...
I know 2 year old comemnt but he literally tried both a finer and coarser grind than he normally would use to get good moka pot coffee, neither worked better. Burning the coffee is literally not the issue he was having, he had underextraction, which is inevitable when you do what the brikka is intended to do, as he showed.
I love my Brikka! I get great foam everytime and didn't need to change anything from what I did with the standard Moka pot. I do use a very fine grind no matter what my brewing/coffee making. I highly recommend the Brikka. It is easy to use, no fuss no muss.
I can’t decide wether to buy the Moka or Brikka. Which do you think is the best choice?
There are so many factors affecting the taste of this Brikka. Freshly grinded coffee, grind size, amount of water (I use room temp water, not pre-heat. pre-heat causes under extraction), the flame size (know your stove-this is very underated, the pressure builds up is very critical here). finally, once the Brikka spurts, take it off stove unlike this video. I'm using the old version 2 cup and was able to dial in what I like consistently-with all that said, trust your taste, tweak from there. One important tip, ignore the instruction and wash the Brikka with some soap to wash off the oil.
I gotta be honest, I love my Bialetti Brikka. The process I use has great extraction and nice foam. Although not actual espresso, it has a nice result for someone who can not afford a 'real' espresso machine. I've been using it for a year and still really like it. I think you set the bar a little high for such a cheap device
No need to be so reasonable :) You raise a good point. My answer is that the coffee flavor improves so much when you remove the little silicone thingy and use it like a Moka Express, that the Brikka really is a fail, compared to the standard Moka pot.
I really don’t think it’s a fail! I respect your opinion though.
Thanks for this video. I just got the Brikka and the first problem I ran into was pressure system using the instructions provided by Bialetti. Their claim was for the 4-cup to use 180ml of water. Using that much water would cause coffee to shoot out of the top of the of the pot, and destroyed any crema. The only way to fix that was to drop the water down to 120ml, which actually made a reasonable coffee, with crema, but the taste wasn't as good as my no-name generic makineta.
Removing the rubber valve means I can go back to 180ml of water, and yeah, no crema, but the taste is still much better.
It amazes me that Bialetti designed this thing and seem not to understand how it works :) At least it makes a decent Moka pot, lol.
I just got it and after many tries it's just horrible. It either gushes all over or the coffee really isn't good. Burnt or bitter, not anywhere near my other bialetti pots. So poorly thought out, I can't believe how it is working for some people.@@wiredgourmet
Best part of a Brikka video were the Robot shots. :D
lol
This guys voice sounds so menacing like a Stanley Kubrick AI system lol
Aaaaaaa you hit it, i kept trying to figure out what his voice reminded me of. Like a character voice for a computer system in a scifi story. It is the sort of canned, hints of buzziness quality from the recording that gives it that extra oddness.
I watched your previous two videos you mentioned here, great advise. My coffee is tasting so much better in my moka pot, consistently. Like an aged wine, the slower the better. Many thanks. 👌☕👌
My pleasure :)
This channel should have a million subscribers. The Wired Gourmet Coffee.
Sshhh, not too loud. YouYube is determined to keep it a secret :)
Does removing the silicon valve make the taste basically the same as a moka pot? Or does the taste differ at all? Also, I'm wondering if changing the heating temperature would help for better extraction? I haven't tried moka pot coffee, I only bought a brikka 2020 and was pretty satisfied with the tastes, so definitely will try this out to see the difference!
Without the valve, it ends up very similar to Moka pot coffee. Check out "Moka Pot Voodoo" for some more insight.
Did you try moving it off the heat like you do with the Moka express? The coffee I get from my brikka isn't as bad as yours.
I did try it, but I couldn't get any foam that way, although the coffee did taste better :)
The method that seems to work for me is to use cold water, measured using the inside water marker, slightly coarser grind than my Moka express, then brew over med-heat, about 7 on my electric stove, I often have to tap the valve after a few minutes to initiate the coffee coming out, as soon as it starts to flow quickly I remove from the heat and just as it's about to get to the phase where it's releasing big bubbles/air mostly I run the base under cold water to stop the process. For me this gives decent foam and coffee that tastes good - not as good as Moka express though I would say...so yeah a bit of a trade off...
@@leetrainer5001 Could you give me more details about your method? I have the old Brikka which requires 82 ml of water according to the recommendation. If I stop it earlier, I lose at least one quarter of my coffee portion (which supposed to be around 52-56ml), so I get 40-45 ml after all. Should it be like that?
Brikka V1 is great! One has to be within very precise parameters, however, for it to work properly. You did not put in enough coffee, nor used the right grind.
@cheerfulharmony
Hello, I have the brikka with a threaded valve at the top and I can hardly get any cream, it is a difficult machine, you need experience with it. Could you tell me the correct steps please? I'll tell you how I do it. I use cold bottled water, I don't know if hot water would be better. I use specialty Arabica coffee, medium roast, and I grind it to order with a manual grinder. I have doubts about the size of the grind, some say it is quite close to that of espresso. I make it thicker. Amount of coffee in the full basket, 16g in my brikka 2 cups. Of water up to the mark on the upper container, which is 90ml. I put a wet Aeropress paper filter in the machine filter, medium/low gas heat. I wait your answer thank you!
@@jesusmestrequerol5191 Hi!
I have a Brikka V1 4-cup.
I use an electric grinder. I grind it till it is less than the finest~ too fine will cause the coffee to pack together and stop the water from flowing through~ by using pulses. I count within the pulses: 17-17-13-13-17-13-7-7-7. Nine pulses of varying time. Not in seconds (ie, “one-thousands-and-one) nor counting too fast. Coffee grind should not be too fine nor too coarse. I think it is called “extra-fine.”
I use cold tap water, either just at the top of mark (usually) or, sometimes, a bit above, but pretty close to it. Water should breach the mark. I recently, being at the end of the coffee I had, made, as an experiment, a half pot, and that worked just as well.
I warm the coffee basket container in very hot water. Just the basket, not the whole pot. I fill the coffee basket container all the way up~ except! >>> I leave a little, tiny bit of space. Not doing so will cause it to, again, pack down and not let the water through. There is a very, very fine parameter for a good cup that allows a bit more pressure, but usually, it is best just to find an amount of space for flow.
I only use the built-in filter. Cleaning the filter & threads, gasket & basket, regularly at intervals in warm water. Though, I clean/warm the coffee basket container, every time, under very hot water.
I try to use French Roast. I like oily beans. Italian or Cuban are good, too. Sometimes, I use a dark roast that is less oily because of availability. It works about the same, if less intense in flavor. Use dark roast.
I use a high(er) gas flame. More than just covering the bottom of the pot~ this is, somewhat, influenced by the presence of a breeze from the kitchen window. It should not be a high enough of a flame to damage the handle, just licking out from the bottom! After initial heat up, the flame can be lowered a touch until the end. Yet, a higher flame is needed (compared to low). Aluminum is used for a speedy heat up.
It should not take too long and one needs to watch that there is no leaking at the threads. Tapping on the inside top valve (which the coffee comes out, not the safety valve) will ensure that it does not jam. The coffee will not come out too much until it has reached the proper temperature.
I use a large coffee mug. Depending on the size, it will be halfway to, maybe, only a sixth of the way up the cup side.
The coffee will start coming out in a flow, then at pressure. When it reaches approximately the water-fill mark, the burbling will dramatically increase~ this is the moment to start your pour! Pouring in a swinging motion creates greater crema!!! After the first few swings, be prepared to shift one’s hand so that one’s fingers do not get scalded! Most will come out in the first burst or two, but drops or small dribs will keep coming out.
Aim for achieving the gurgling sound!
I, personally, take the opportunity to inhale some steam for my sinuses, but keep swinging to get the last drops as well.
One should have a fine crema on top!
It is not as much as a high-pressured espresso machine, yet makes the coffee creamy. It dissipates rather quickly~ within a few minutes~ yet the coffee will stay somewhat creamy as the crema integrates with the coffee proper. I, sometimes, drink it will a bite of orange peel (zest). It balances well.
Every once in a while I will get a dud. That just makes me more eager to get a good cup with crema~ as it is so good! Like night and day!
Good luck and happy sipping!
@@cheerfulharmony Hello friend, thank you for your detailed explanation. I have tried, with my top threaded valve brikka, 2 cups. I have used 95ml of warm water about 40 degrees, 16g of freshly ground medium roast coffee, several clicks thicker than for espresso, with a 1zpresso j-max manual grinder, leaving the basket almost full, without pressing. Aeropress paper filter in the filter at the bottom of the container. Gas heat, medium low and only the first bubbling of cream appears, I immediately remove it from the heat and serve it in a cup. Result: much more cream than before, but a cream with large bubbles that disappeared in 30 seconds. Possible errors? Grinding? Other details?
Thanks for sharing!
Always good to know how to use something before taking the time to review it. Hopefully a lesson learned for your next videos?
looks like someone is mad over their wasted 50$ investment :)
just ditch ur brikka and u will feel good
@@cocteautwins8703 I don't own a brikka but I do have the original Mokka express. I do know how to use a Brikka though and I certainly would have researched it before making a video of it.
Thank you for ur videos ( btw your voice tone would be perfect for audio books)
Glad you like them!
Che tipo di caffè è adatto a brikka? Quello per moka o macchine da caffè? Grazie
I just found the right person, the right video. Thank you mr
Welcome to the community.
Hello, I'm a coffe nub and I want to quit using capsules but without investing a lot of money.
I had an idea about Brika being a good machine, but after watching this video im not sure..
What should I opt?
The shot @5:15 was amazing. Felt very cinematic
Thank you. That's from my Cafelat Robot espresso video. One of my few successful moments in videography :)
Does it still taste earthy like all previous moka pots?
Wow, This video has caused me to buy this, I am amazed by the foam that it makes in comparison to my standard moka pot…. You probably should used a standard moka pot to use for comparison and then you would have seen the drastic difference between the two
Its not a real espresso crema.
Just coffee foam. You can made it it with handy milk forther. 😂
You could've just use finer moka pot grind from the beginning but you didnt
Did you try "pre moisten'' de coffe, before you close de brikka?
awsome video
Why not add paper filters ?
@The Wired Gourmet what's the coffee machine name @3.50
That's the Cafelat Robot. I reviewed it if you're curious.
Hi, thank you for your video.
I was wondering if you have heard of and used the Bellman cx25p? And how you feel about it? Could you made a video on that machine if possible? Ty
No plan yet for the Bellman, but I will be covering the 9Barista in the near future.
Hello, thanks for the video, I learned a lot.
Do you or anyone have the link to buy the upperscreen you replaced ?
Thanks
Wow , I'm so happy to hear I'm not the only crazy person who thinks the classic bialeti tastes so much better
Yep, they nailed it on the first try :)
I've literally never heard crema called mousse before.
LOL. I was thinking the same thing. Sort of cringy.
I would love to know if the EB Lab filter you used is for 3 cups... and if it would work in the new 4 cup Brikka.
*EB Lab doesnt make filters labelled for 4 cups.
The six-cup Moka Express is the same size as the four cup Brikka. E&B also measures like that. So a 4-cup Brikka takes a 6-cup E&B filter.
@@wiredgourmet Legend 🙌
Thanks, now I lost my silicon cap and cant find it as spare parts anywhere!!
Use it like a regular moka pot and you'll never miss it :)
I don't mean to sound mean, but I really don't understand the point in trying to review this when you clearly don't understand how it functions or how to use it.
Exactly my experience 😅
this fuckin guy is awakening my inner aficionado de café lol
One does one's best :)
I was given an old brikka, can you remove the valve and use it like a normal moka pot or will it spray boiling coffee at me?
Sorry man, the old brikka design shoots coffee vertically with the valve removed, painting the ceiling.
I just unscrewed the whole square and left it off. It works great
@@sO_RoNerY it was $5
Hi!
Is it 2-cup or 4-cup Brikka? If it is 4-cup, you should make another video with 2-cup. The physics of 4-cup is very different.
That was the 4. I would be willing to try the 2, at some point in the future. I would be pleased if it would live up to Bialetti's claims :)
@@wiredgourmet Regarding the claims, I wouldn't be so optimistic :) As Edwin Rivera said below, it still makes a decent cup of joe at this level.
I purchased my Brikka through Amazon and when I received it, it clearly had some sloppy workmanship. The filter inside its holder was off-center leaving a gap on one side. The lower chamber was badly crafted with what seemed to be a glob of aluminum either unfinished or used to repair an area. I quickly returned it and requested an exchange. The exchange was also in bad condition. Inside the lower chamber was an oily black substance! In addition the filter had what seemed like a stamp of the Bialleti character (emblem) covering some of the holes. It is unremovable since it is soldered. 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 an independent reputable company. My question is what do you suppose the black oily substance was inside the lower chamber and can I expect to receive the pot with a regular filter with all holes uncovered vs one with an emblem covering some of the holes? Your help is much appreciated!
Interesting how your Amazon Brikka is similar to mine. I managed to remove the valve after a LOT of force only to find out the threading was completely destroyed and clogging the valve.
how can I clean the new brikka?
Good question. Just fill it with water, no coffee, reassemble it, and put it on the heat. Hot water will circulate through. Pre-soaking everything in mild detergent once or twice a week helps too.
I don't have this thing but I feel the review is unfair, logically flawed. If you want crema, that means you want pressure to extract the gases inside the coffee cells, and the proteins and oils. The only way you get crema is to extract proteins, oils, and CO2 which is inside the beans, and that CO2, which also brings with it aromatic compounds, must remain "trapped" inside the oils and proteins. In order for all this to happen, you need pressure. In order to have pressure, you need to do things differently. Your voodoo method, using coarse grinding, not compressing the puck, might give you a brew which you like in a normal moka (although that wouldn't be the intended result) but will never give you the style of coffee that this coffee pot was designed to produce. It seems obvious to me that you should try with a much finer grinding, and a serious compression of the powder, and you should create pressure and let pressure do its job. Then you will evaluate the result, which certainly can be maybe disappointing - it's a matter of taste - but if you take pressure out of the equation you will never get the intended result.
Should I use cold/hot water initially?
Where can I get the competition shower screen?
Initial water temp doesn't matter much. E&B Lab makes the screens.
@@wiredgourmet these screens better than the original ones?
@@mcpulya6890710 They will make the brew slower and might require a slightly coarser grind. See my video Moka Pot Perfection: Advanced Voodo for details
@@wiredgourmet and last one, E&B moka or bialetti?
@@mcpulya6890710 Same performance, really. It's more convenient to place one order, so I'd go E&B.
Hhmmm, I'm not a coffee nitpicker 'cause my Taster's Choice tastes just fine. I did order the single cup Bialetti for hiking so I'll see what that taste is like.
I never have any of those problems with my Brikka.
If you use coarser grind, less coffee, and more water... of course your coffee is going to be bad.
He is detailing in the video every single design decisions he made.. It doesn't mean that he didn't tried it out with the factory recommendations.
What about the mukka pot, the one that froths the milk while making coffee?
I haven't tried it, but I might one day :)
It makes good cup of cappuccino or latte but the cleaning is a bit painful. It’s hard to take off the silicone ring after brewing to clean the device properly.
How to remove the silicon valve in 2020 pot? I can't screw it outttt
Seriously? An adjustable spanner.
Is Bialetti the best moka maker? Maybe another brand? Tyvm
Bialetti created the Moka. This brand knows his stuff
my non-brand moka pot makes better coffee than 50$ brikka lol :)
What is the coffee machine you use at 3:50?
That would be the Cafelat Robot, the least expensive maker of true espresso, imho. I have a review of it on the channel fyi.
@@wiredgourmet would you say this is the best manual espresso maker?
@@gboof The Robot is the most substantial mechanically, and the workflow is the smoothest. There is a learning curve, however. But once you get used to it, you'll be amazed how quick and convenient it is to make multiple shots.
Why would you sacrifice taste for foam?
Well, I sure wouldn't :)
Can you get the E&B's in the US? im not finding.
I don't know; I'm not in the USA. Someone at the company will be able to help: www.eb-lab.coffee/contacts
Brikka is not moka pot,pressurized portafilter not work with espresso grind and brikka need corse grind than moka because not coffe puck mentein flow.Presurized silicons does the job
Hi I have barikka bot but it doesn't work
Is there even any use of pressure after the extraction ? i mean the whole point of pressure is to force water through the grounded coffee to extract it .. after that I just see it useless to put another pressure on the extracted fluid imo ofc
Forcing steam or air through afterwards seems pointless to me too. Just blowing bubbles, really. I use mine without the valve as if it were a Moka pot, according to my technique, and I find it makes much better coffee :)
I also removed the silicone valve )
And now you've got a nice Moka pot :)
You removedd the rubber part...so you turbed it into an ordinary mokla pot.
Might as well stick with the Moka pot. Thanks for your review, it has saved me money.
That would definitely be my choice :)
Best honest review for the Bialetti!!
Thank you :)
Brand and model of your espresso machine? 😍
That's the Cafelat Robot. I have a separate vid about it if you're curious. Great value for money imho.
This sealed my decision to buy the original mocha
Dude your voice is just lovely to listen to. Have you ever considered voice acting?
Thank you for that. You're not the first to ask about voice acting, but I have no related experience, so, not likely. Maybe I can read aloud, informally, on a second channel one day :)
Great video, thanks mate. I guess the point Bialetti fails is, they have no clue what they're doing... So they cant innovate themselves in the right direction. What is Brikka? A standard Moka maker? No. An espresso maker? No, but in-between-ish with crema-ish foam on top... Better go on with my good old friend Fiammetta for now...
Exactly! The Moka Express is a masterpiece that the company doesn't fully understand :)
@@wiredgourmet Yeah, once I was shocked when I saw an ad from Bialetti, they made that gurgling sound (at the end of the brew) as a phone alarm. Dudes... That gurgling sound means you ruined the coffee :D I've also seen many Italians doing it very wrong... It's interesting that the people from the countries where these brew methods were invented know how to brew it wrong. I'm from Turkey and majority of people brew turkish coffee the wrong way (that three times boiling thing), just a very few guys know the specialty way.
What is the name of your robot?
It's the Cafelat Robot espresso maker. I reviewed it on this channel if you want to know more.
Im getting great coffee from my brikka, finding it tasting better than from standard pot. As standard, I agree about the crema tho, its not being substantial enough. However there are some interesting hacks which do generate good crema. Btw great video! Thanks
Hello friend, I have tried, with my top threaded valve brikka, 2 cups. I have used 95ml of warm water about 40 degrees, 16g of freshly ground medium roast coffee, several clicks thicker than for espresso, with a 1zpresso j-max manual grinder, leaving the basket almost full, without pressing. Aeropress paper filter in the filter at the bottom of the container. Gas heat, medium low and only the first bubbling of cream appears, I immediately remove it from the heat and serve it in a cup. Result: much more cream than before, but a cream with large bubbles that disappeared in 30 seconds. Possible errors? Grinding? Other details?
"It would be boring to repeat all that here." Hate to tell ya buddy but...
Thank you so much maybe I didn't waste my money 🙏
Glad I could help. The new design does work as a Moka pot :)
Mine does not produce foam, and the taste is rather ordinary
I believe that the way we incorporate coffee into our lives can impact how we perceive its flavor. However, this video contains too many preconceived opinions. So why do you assume that your preferred taste is the most popular one, enough to take down Bialetti from the board?
I don’t get the obsession with getting crema from a moka, crema isn’t an indicator of quality
He sounds like a local news anchor presenting an expose. Either of a sketchy store or a major political scandal or bad coffee brewing.
Sorry, I have total different experience.
Try different grinding....
You doing something wrong, i don't what exactly but my coffee looks way better than yours from the new Brikka and also taste good
Perhaps; I think what I'm doing wrong is following Bialetti's instructions, lol :)
@@wiredgourmet maybe 😂
@@wiredgourmet well, now you know this about Italian instructions: they only provide some because they have to. They actually expect your Nonna to show you the proper way
I never get that bad coffee from my old brikka. I think you need to test anothers coffeesu. The video is good, BTW.
As a Brikka user for the last two years, THANK YOU! My grounds always appeared unevenly extracted across many different grind sizes, now thanks to you I am enjoying the best Moka pot coffee of my life! Everyone that owns a Brikka should follow your advice and turn it into a proper Moka pot.
Goad I could help :)
too coarse a grind. Just use Lavazza Qualita' Rossa and you'll be fine.
I've been on the fence if I should get a moka or brikka as a replacement for my long time veteran pot, now I know there's no point in paying double. Thanks a lot!
Great. That's why I'm here :)
Thanks for taking the time to make the video.
The key takeaways seem to be - use a standard moka grind; a standard moka fill to just below the valve; the standard funnel; the standard screen, and the standard slow heat-up/
All of which begs the question: why didn't you just start off this way instead of experimenting with rapid heating, coarse and fine grinds, and an aftermarket screen?
Perhaps were you prone to overthinking it due to a previous sub-optimal experience with the earlier weighted-valve model?
IMHO, moka-style stove-top percolators produce efficient, acceptable results if you just stick to the basics instead of performing physics experiments on what are fairly rudimentary machines.
It's only fair to follow the manufacturer's instructions as a starting point.
why, why people/factories want to change the way coffee is made by using a moka pot? This kind of coffee makers make moka coffee and not an espresso coffee. We use espresso coffee to brew coffee in a moka pot and it will give us moka coffee. Why people want to complicate simple things of life? :)
I'm with you; espresso is one thing, Moka coffee is another. Choose your poison :)
I stopped watching the video the moment you compared a 50$ pot with a 300$ machine.
🤦🤦🤦🤦🤦
It's a moka pot, not a Gaggia.
This machine is pointless when you can pick up a Flair for 100€.
tl:dw:
guy uses moka pot incorrectly and gets mad the coffee is bad
You're not doing it right, so this is not a fair review.
I dont know what to say, i've been using the Brikka for the last decade, your shots were horrible. the older version can produce so much better coffee than what you showed, the shots you did were way too fast (both for the old and new versions).. i personally think the older version is better than the new one, I'm able to produce much darker "mousse" with it than the newer one, and both can produce much better shots than what you did...
It's very important to fill the basket completely (and not tamp), as the pressure is coming from the bottom, any space between the puck and the screen will break the puck and will cause channeling.
I would not really expect an American to know how to make a proper coffee with a Moka, but this is beyond idiocy. Before tearing apart a moka, please learn how to use it. And don't blame the makers for your lack of skill. Bialetti has been making the best moka since forever. Never disappointed. You just gotta know how to use it.
Thanks for your insight ,all respect to the man that invented the moka pot.
I have the moka pot and wonder if you can give some tips on how to get the best results .
Thank you for saying what i was thinking. From the country that fell over itself for "Starbucks Americano" comes uninformed criticism of Bialetti? This video simply concludes that the machine does 'as advertised' if you use it in the standard manner instead of experimenting with grinds, over-heating and aftermarket screens. Not sure why? is is because coffee has become the new wine i.e. a new vehicle for illegitimately asserting status aka pretension and posturing?
brikka sucks :) get over it.
Confident and clueless!