Brikka

I’ve seen a lot of negative reviews for what seems to be a lack of understanding of the product. You need to fill it up using the measuring cup, and not to just below the valve like you would a Moka pot. I learned this the hard way the first time I used the Brikka. After filling it up to the right level, you will get a nice layer of foam. Once it starts to get a steady stream of coffee/steam, take it off the burner and the heat within the pot will finish the rest. I’ve found that the flavor profile of the Brikka is better than the Moka pot. Is it a cafe-style, hand pulled espresso? No, and it’s not supposed to be. It’s an affordable and easy way to make a tasty shot of coffee at home. I love the act of preparing a Bialetti every morning, instead of just pressing a button. Bialetti is a staple of every Italian household because of the quality coffee their products produce and the durability of their product.

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! 😋 ☕

I was a bit hesitant given some of the reviews, and the “highly returned item” status on Amazon. But, a very helpful review gave me the confidence to give it a shot and I’m glad I did. First, you buy this unit because you want crema out of a moka pot. This is allegedly the only one that will do that. If you don’t care, get the regular moka pot and save some coin. Also note the below doesn’t apply to the standard moka pot, only to this brikka model. With that out of the way… I got the two cup version. It makes something in the vicinity of 100ml (read the specs) of espresso. It’s like maybe a double-shot size. If you drink a double shot or you like a strong Americano this is sufficient. If you have a spouse who does also, you’re going to want to get the 4-cup version as doing multiple pots in the morning can get time intensive and annoying. Ok so here is how you do this successfully: 1. Use the supplied measuring cup and put (as the instructions depict) 120 ml of water in the base. Exactly. No more no less. 2. Take the funnel and spoon your ground beans, ground on medium-fine (eg halfway between the middle and the finest setting…if you don’t grind your own beans allegedly there is some kind of indicator on some Italian coffees that indicate it is ground to work with moka pots… I haven’t confirmed) in a quality burr grinder into the funnel until it mounds up. Then use a straightedge to level it across the top. Do not apply *any* pressure to compact the coffee. It is not like an electric espresso machine that requires compacting the coffee puck. So don’t do it. 2a. At all costs avoid bending or dropping the funnel. It is very light and could be easily bent out of round and likely nothing will work if you get careless. 3. Insert the funnel into the base and screw the pot on top. If you have crazy arthritis, or weak hands, pass on this item. To avoid leaks you need to twist it on very tightly. 4. Set it on your smallest gas burner on medium, make sure it’s centered. If electric set to medium. If induction you the accessory plate. 5. Wait. It’ll take at least five minutes. When the coffee starts to run into the pot, you want to watch it constantly, and when the crema becomes substantial you want to remove the entire pot from the heat. The residual heat in the base will finish the job- it should take another ten or fifteen seconds for the remaining espresso to run into the pot before you see and hear the sputtering as it runs out of water. 6. Pour and enjoy. 7. It takes an eternity to cool off. If you’re going to make another pot for your spouse, you’re going to need to run the whole thing under water for a minute to cool it down to where you can get ahold of it and twist the top off. 8. To clean this thing you twist the top off and rinse it off (incl the seal in the bottom), turn the base upside down and shake the funnel out into your hand (or maybe use a fingernail to pry it up, just be careful not to bend it). Then shake the puck out into the trash (only half will come out) and then wash the funnel out in the sink. Rinse the base out. Now you’re ready to do it all over again. Notably you need to make a few batches when you first get it before it starts making good espresso. So leave the coffee in there and just fill the water three times and save your expensive coffee. Quality wise once you get the hang of this and pull it off the heat before over doing it, it makes delicious espresso. Good luck and enjoy.

Important things to know! First, there is a hole in the top. Don’t look around for a piece that is missing, that’s the way it supposed to be. Secondly whatever you do do not overfill the water in the pot or you’ll get a nice coffee geyser on your stove. If you get the 2 cup version, ONLY add the right amount. You don’t really need the measuring cup, there’s a very visible line inside the pot as to where the water is supposed to be. The only other thing to know is to heat it up on low or medium heat, and if you have a gas flame don’t make the flame bigger than the pot. This little machine makes an absolutely delicious coffee. I recommend Lavazza beans freshly ground and a HadinEEon milk foamer.

Poor quality. Had it on a shelf for some time. Tried to use recently. The bottom part all rusted.

As a coffee lover, I was beyond excited to try the Bialetti Brikka Moka Pot and I am thrilled to report that it did not disappoint. From the moment I opened the box, I was struck by the beautiful design and high-quality materials of this moka pot. Using the Brikka is a breeze - simply fill the base with water, the filter with ground coffee, and place it on the stove. Within minutes, I was enjoying a delicious, creamy espresso that rivaled anything I've had at a fancy cafe. The unique valve system on the Brikka helps to create a creamy, velvety foam on top of the espresso, which is a nice touch. Cleaning the Brikka is also a breeze - the parts disassemble easily and are dishwasher safe. I also appreciate that the pot is made of durable, high-quality stainless steel that is built to last. Overall, I am extremely happy with my purchase and would highly recommend the Bialetti Brikka Moka Pot to any coffee lover. Whether you're a seasoned barista or just starting out on your coffee journey, this moka pot is sure to become a staple in your kitchen.

Underrated, coffee-making work horse. PROS: It makes very good espresso with decent amount of crema. Are you going to get something similar to a thousand-dollar espresso machine? No. Not at all. But for the price, it will get you pretty darn close without breaking the bank. CONS: The machine has a bit of a learning curve. You have to "season" it first by going through one or two wash cycles with water only and another one or two more cycles with coffee before you can actually drink what you make. Also, you can't just set it and forget it. You have to watch it carefully and be mindful of your stovetop temperature or else risk ending up with bitter coffee. Overall, if you are adventurous and don't mind taking the time to know this little pot, you will be very, very pleasantly surprised with the quality of espresso you can make. It's a solid little coffee maker.

Barely produces crema, coffee tastes strange. I have to add a round paper filter before each use to prevent sediment in my coffee. I don't see what all the hype is about Moka pots, especially since I have to stand guard over the pot for 5-7 minutes or it will boil over and make a big mess on my stovetop. Daily cleaning is also a chore.

My Dad had one of these Moka coffee percolators back in the 1 Q950s. I remember being fascinated watching the coffee crema bubble up through the centre. It was always exciting. Now I can enjoy the fun and make a quality coffee to drink whilst out bikepacking in the wilderness. Plus the coffee has a really satisfying taste.

Faccio questa recensione dopo una quindicina di giorni in cui ho provato la caffettiera. Il giudizio complessivo è ottimo ma iniziamo dalla spedizione che è stata veloce e, al solito, ottimamente gestita da Amazon. Veniamo alla Brikka che ho acquistato in versione New Brikka, ammetto che ci sono voluti diversi giorni e diverse prove per riuscire a ottenere un buon caffe' che mi desse soddisfazione quanto quello in capsula che son solita consumare, pero' adesso penso di iniziare a ingranare. Io ho provato diversi caffe' che ho trovato al locale piccolo supermercato fra cui mi sento di consigliare Manaresi (che è una torrefazione toscana, quindi delle mie zone) e Lavazza crema e gusto. Il caffe' adesso mi sta cominciando a venire bello cremoso, importante seguire attentamente le istruzioni, acqua ne va messa 120 ml da misurino compreso nella confezione, se ne mettete anche 3 o 4 ml in meno, appena sotto la tacca, va quasi meglio. Il caffe' va messo assolutamente senza pressarlo, io lo metto con il cucchiaino e poi lo stendo uniformemente aiutandomi con il dito ma attenzione a non pressare mai la polvere e non lasciate granelli di caffe' sul bordo li dove si chiude la caffettiera, se vi ci cade levatelo. Stringete bene la macchinetta ma, leggendo qua e la diverse recensioni, consiglierei di non fare leva sul manico che, alla lunga potrebbe cedere, mettete sul fuoco a fuoco medio, io tengo il coperchio aperto finchè non vedo arrivar su il caffe' con tutta la sua schiuma, attendo qualche secondo e poi chiudo la fiamma, appena ha finito subito dentro la tazzina. Cosi facendo a me viene una tazzina abbondante (da brava caffeinomane me la bevo volentieri tutta da sola :D) anche se la caffettiera è per due persone, se si ha bisogno di farne uscire due tazze forse converrebbe pensare alla Brikka 4 tazze ma non mi sento di dare consigli particolari in tal senso. Che dire? Ci è voluto un po' di periodo di rodaggio ma ora mi sta venendo veramente bene il caffe' e sto imparando a usarla ma ammetto che inizialmente il caffe' mi è venuto su anche con il sapore un po' di bruciato, certo non è una moka convenzionale come siamo abituati a usare quindi seguite alla lettera le istruzioni e continuate a provare e in breve tempo il caffe' comincerà a essere perfetto.

Très satisfait. Contrairement à ce que disent d’autres commentaires, il est parfaitement possible de faire une belle mousse épaisse avec cette cafetière (voir photo). J’utilise pour cela du café en grain de bonne qualité que je moue à la main avec un moulin Hario. Le secret est de bien respecter les mesures et moudre le café juste avant de le préparer dans la cafetière. Le café est très bon et assez fort. Concernant les désavantages de la machine, il faut vraiment rester à côté pendant la chauffe. Le café monte dans le compartiment supérieur bien plus vite qu’avec une machine moka standard. Il est donc facile de faire déborder la brikka si on ne fait pas attention. Je recommande

Just perfect. I am a macchiato consumer. Makes a perfect one.

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