Posted Tue Jan 4, 2005, 2:53pm Subject: Brikka Tips
Hey guys!
I have recently purchased a Bialetti Brikka 2-cup espresso maker and was wondering if anyone has any tips for making espresso in this fashion. In particular, I am interested in finding out what type of coffee/espresso works best in this model.
wang Senior Member Joined: 27 Nov 2004 Posts: 42 Location: Dublin, Ireland Expertise: I live coffee
Espresso: Rancilio Nancy Grinder: Rocky, Maestro Drip: Bodum Columbia Roaster: Black & Decker Heatgun
Posted Thu Jan 6, 2005, 8:34pm Subject: Re: Brikka Tips
I've gotten a loan of a brikka pot from a coffee acquitance. I've only had bad experiences with it so far, but I've only had three attempts at making coffee - and I did so all the with wrong grind. I don't have a proper heat spreader for the gas stove so that's a factor too but not a huge one as I've got a makeshift solution. It seems to splutter out coffee rather violently instead of slowly percolating up as in a normal moka pot to create the crema so it's harder to get it right if you've no experience with moka pots (like myself)
Posted Fri Jan 7, 2005, 8:31am Subject: Re: Brikka Tips
I forgot to mention to search the forums...use the term "Brikka"
I have learned a lot so far. I made my 4th pot last night and i am on to something with the Brikka. I am quite please with it so far.
I have the Capresso Infinity grinder on the way, so I just need to get some good beans and I will be able to do some experimentation with the grind, etc.
Posted Fri Jan 7, 2005, 10:02pm Subject: Re: Brikka Tips
So far my results are mixed...the coffee tastes great but there is no crema whatsoever. What am I doing wrong? Maybe the grind we're using is too fine? I'm not sure...any advice?
Posted Sat Jan 8, 2005, 10:23am Subject: Re: Brikka Tips
I have the 4-cup Brikka and get lots of crema, but it dissipates quickly. Are you watching it as the coffee starts filling the top? If you aren't seeing crema then I'm guessing you aren't using freshly roasted coffee or perhaps your grind is much too coarse.
After it sits for a minute or two the crema is gone, so really in true espresso terms I'm not sure it qualifies as genuine crema, but it certainly looks and tastes good.
Posted Sat Jan 8, 2005, 1:44pm Subject: Re: Brikka Tips
Thanks for the advice guys! Seems my hubby was adding too much water...I lowered the amount and now we are getting crema. However, it's hard to get it to last when pouring it into the cup. I'm going to try experimenting with different espresso blends. Any suggestions? By the way...I'm using the two-cup model.
Posted Fri Jan 14, 2005, 10:10pm Subject: Re: Brikka Tips
Just wanted to add some comments.
We've been using our brikka every day, and have FALLEN IN LOVE! It is so awesome - really just as good as many machine-made espressos!
Anyhow, just wanted to share our tips:
Crank the burner up to medium-high/high capacity.
Once the burner is pre-heated, add loaded brikka.
Leave the top of your brikka open as the pot heats up. Within a few minutes, you will hear the coffee start to rise to the top. Once the crema has formed, wait 15 seconds, then remove the brikka from the heat source.
Pour espresso gently into your cup, and enjoy!
It's really that easy! The mistakes we made at first were overloading the water, not keeping the top of the pot open, and not cranking the burner up high enough. Now, we are getting delicious espresso with a beautiful full crema!
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