Bialetti – New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black

コーヒー粉をセットして、弱火にかけると、数分でクレマたっぷりのブクブクコーヒーができます。
電動タイプに比べお手軽で、おいしさも負けません。
後の始末も、丸洗いができて簡単。コーヒー好きの方、ぜひお試しあれ

 I bought the 2 cup Brikka for myself and also sent one to my daughter and son-in-law, who are former Starbucks managers with advanced barista skills (They don’t like Starbucks coffee 😂). I also sent them a bag of Bialetti Perfetto Moka Classico and a canister of illy Classico Espresso for Moka to try. I was hoping they’d help me nail my Brikka technique and they did! They love it! ☕😋

We knew from reading Amazon reviews that the Bialetti instructions for Brikka must be followed to the letter for best results, and they’re different than the Bialetti instructions for the Moka Express.

Water: The bad reviews that say hot coffee spurted out the hole or overflowed used too much water! You can’t fill Brikka until the water touches the bottom of the valve, like you would with the regular Moka. Follow Bialetti instructions and use the enclosed measuring cup to fill the bottom with cold or room temperature filtered or bottled water: 120ml of water for the 2 cup Brikka, or 170ml for the 4 cup Brikka.

Starting with cold or room temperature water, per Bialetti instructions, allows time for the coffee to bloom and for the gasses to create the right pressure. So ignore the current social media influencers’ hack to fill Moka pots with boiled hot water; it doesn’t improve the flavor and can damage the valve from heating the metal too suddenly, or burn your hand when you screw the pot together. It’s a myth that starting with boiled hot water is the way to prevent scorched, bitter coffee – The way to prevent scorched, bitter coffee is to follow the Italian tradition of removing the pot from the stove early, at just the right time, so it finishes brewing off the stove from the heat inside the pot. So don’t do the other social media influencers’ hack of running the pot under cold water to cool it down when you remove it from the stove – It’s not necessary and you need the pot to stay hot so it finishes brewing off the stove.

Coffee: Bialetti replied to my email that “the official correct grind size for the Moka pot is medium-fine.” Most pre-ground espressos are too fine for the regular Moka and the Brikka, but the pre-ground espressos sold in Italian grocery stores are ground medium-fine to work in the Moka and Brikka, since every Italian household uses a Moka pot. Look for the little Moka pot icon on the package. The most popular brands are illy, Lavazza, Kimbo, and Bialetti Perfetto Moka. (Sold on Amazon.)

Overfill the coffee funnel loosely with medium-fine ground espresso, then use the straight edge of a knife or your finger to scrape off the extra so the coffee is level with the rim. Do not press it, tap it on the counter, pack it, or tamp it. Coffee grounds must be loose so the water can flow through it properly for a good extraction. Wipe the rim free of grounds so it will form a tight seal with the rubber gasket when you lock the pot. Screw the pot together tightly.

Break In: Bialetti recommends brewing at least three pots of coffee and throwing them away before you can brew a drinkable batch with good flavor. You can use old coffee for this. I think it takes a few batches for the valve to start consistently producing a lot of crema. It’s good to practice several times so you can see how long it takes for the crema to come in and start accelerating.

Heat: For the regular Moka pot you would use a low gas flame or a preheated medium electric stove; and I think the Brikka is about the same, but if your heat isn’t high enough it won’t make good crema. So, depending on your stove, you might need to go up to a medium-low gas flame, or maybe go a click above medium on your electric stove. Even a tiny adjustment in the heat makes a big difference in the amount of crema!

Timing: (Timing might take longer for the 4 cup Brikka.) With my 2 cup Brikka, on a preheated medium electric stove, the coffee starts quietly streaming into the upper chamber after aprox 4 minutes, then several seconds later the crema starts coming, and several seconds after that the crema is accelerating, so I take it off the stove before it gets loud, around 4-1/2 minutes; and I let it finish brewing on my countertop. It finishes brewing at around 5 minutes or a little before. See my attached video that shows when to remove it from the stove. My barista daughter recommends listening for the ripping/tearing sound and immediately taking it off the heat, so she sent me the attached video showing when she takes it off.

(My first few tries my heat was too low, so it took a total of 6 or 7 minutes to finish brewing and it didn’t make much, if any, crema.)

Cleaning: When you unscrew your pot, there should be a some brown water left in the bottom because that leftover water would’ve diluted your brew too much if it had gone through, and it’s got a lot of fines in it, so it’s not the best-tasting. This I’ve learned from the Moka pot video on the “Il Barista Italiano” YouTube channel, among others.

Per Bialetti instructions, never use soap on your Moka or Brikka, just wash them in hot water and wipe with a cloth after every use. A toothpick works well to pry out the rubber gasket and remove the metal filter so you can wash them because grounds get trapped inside. They do stay very clean this way! Once a month you can boil a batch of plain water in the pot to deep clean it. The Bialetti website also has some instructions about occasionally deep cleaning with vinegar or citric acid, if necessary. A paste of baking soda and water can be rubbed on stains to remove them. Italians keep their Moka pots for decades, they last a lifetime as long as the gasket is changed every few years; so you’ll see some old pots with discolored aluminum inside that look dirty even though they’re clean. This isn’t a buildup of rancid coffee oils, it’s discoloration that happens over the years, even with daily cleaning.

Conclusion: I have two Bialetti Venus stainless steel Moka pots and I love them! They’re beautiful industrial art and can be used on induction, electric, or gas stoves because they’re stainless steel. But Brikka is now my favorite and I use it daily for delicious espresso! (Italians always call Moka pot coffee “espresso.”)

Tips: I drink Latte/Cafe con Leche made with 5 oz of hot whole milk to 1 shot of Moka or Brikka coffee. I stir sweetener into my hot milk before I pour in the coffee so I won’t kill the crema by stirring in sweetener later.

If you’re new to Bialetti or you aren’t satisfied with your Moka pot coffee, I recommend searching YouTube for “Annalisa J Moka pot” video. She explains the correct traditional Italian way to make Moka pot “espresso” in depth, the way they’ve done it since 1933. Just remember the Brikka instructions are a little bit different from the Moka instructions. There’s another good Moka video by “Italian with Bri.” Also the Moka video by “Il Barista Italiano.” Very few YouTube videos teach the authentic Italian Moka technique, and in my experience the Specialty Coffee influencers’ hacks are unnecessarily complicated and don’t produce the best flavor. Tradition and Bialetti instructions, plus a little practice for the perfect amount of heat and timing, will give you the best results so you can enjoy delicious espresso drinks at home! 😋 ☕

Love this thing, if you like espresso style coffee and don’t want to chunk down 800$ + for a machine this is the ticket. its just a bit small for me, i drink ALOT of coffee. so I just bought a bigger one. find a place that you can grind fresh beans, or buy a grinder with the money you save buying this. the flavor is amazing when you have a fresh grind.

wie bewertet man das?
Der erste hat einfach nicht funktioniert, das Überdruckventil schlug immer an. Trotzdem 4 Sterne, weil Ersatz absolut unproblematisch innerhalb von 24 h da war und der Cafe wirklich lecker ist. Also nicht lange zögern, wenn das Ding nach Anleitung nicht funktioniert. wäre schön, wenn man nicht zum Produkttester wird. ach ja, scheinbar schmieren die irgendeine Vaseline innnen rein, um das Gummi zu schonen, muss man erst mal gut sauber machen.

Wir sind Camper und beim letzten Urlaub hat unsere Nespresso den Geist aufgegeben. Ich wollte aber mal was Neues ausprobieren (ohne Strom ;-)) und die Erwartungen waren dementsprechend hoch. Ich hatte mir zuerst eine Edelstahl-Bialetti bestellt. Das Ergebnis war ernüchternd: es schmeckte eher wie stärkerer Filterkaffee, kein Vergleich mit Nespresso. Dann bin ich über die Brikka gestolpert. Durch das zusätzliche Ventil entsteht tatsächlich etwas Crema – ist m.E. aber nur was für die Optik und fällt auch relativ schnell wieder zusammen. Der geniale Nebeneffekt des durch das zusätzliche Ventil höheren Drucks ist aber, dass der Kaffee wesentlich besser schmeckt! Das hat uns dann sogar als ehem. Nespressotrinker überzeugt. Allerdings gilt auch hier: ausprobieren. Die Ergebnisse unterscheiden sich schon sehr stark, je nachdem, wie viel Wasser oder Kaffeepulver man verwendet und ob der Kochvorgang optimal ist oder nicht. So dauert es erst etwas, bis man das für einen selber richtige Mischverhältnis hat. Man kann auch mehr Wasser verwenden, als über den Messbecher vorgesehen. Hier wurde offenbar nachgebessert: das Sicherheitsventil sitzt nicht wie auf den Abbildungen mittig, sondern im oberen Drittel. Wie bei jeder Mokka-Kanne kann man auch hier bis knapp unter’s Ventil füllen und bekommt von der Menge dann auch vier schöne Espressi.
Zum Thema Überkochen: ja auch mir ist das passiert, liegt aber am User. Man sollte die ersten Male wirklich dabei bleiben und den Vorgang überwachen (habe zwischenzeitlich einen Timer, der mich warnt, wenn die kritische Phase beginnt ;-)). Hitze etwas mehr als 3/4 und wenn der Kaffee kommt, ca. bei halber Kanne, von der Herdplatte nehmen.
Fazit: sie darf bleiben:-)