Відео

You really need to use the written amount of water (e.g. 180ml for the 4 cup version). If you fill it like a normal moka pot up to the pressure valve, that's almost double the amount of needed water. Of course it will overflow.

That's the new model. The valve is *inside* the metal tube. For the cream it's important that you pour it into the cups *instantly* after it brews. It disappears in the hot pot after 10-20 seconds, but it doesn't in the colder cups.

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Well this is a £40 option to an espresso machine... you'll never get 9 bar of pressure so the crema isn't as deep as a machine, but you will get a crema as demonstrated in the video. Hope this answers your question.

@@rinaldosspecialitycoffeete2825 yeah it's not too shabby actually. Thanks for taking your time to reply.

Hi Loakim: use a grind that is like fine sand...

@@rinaldosspecialitycoffeete2825 i've put a paper filter on top of the coffee..great results...very clean coffee and a pretty good cream (low fire, slowly)

Hi Chinh: as a speciality coffee roaster we only use Arabica... but you can use Robusta if you choose (but this isn't our preference)

@@rinaldosspecialitycoffeete2825 i use filters viet nam to make coffee, i choose best robusta to make café

technically, yes. If you don't, the the coffee won't form a "cake", the water will blast through it too quickly and you'll get a weaker coffee, which is fine if that's your thing. For a stronger coffee, fill it all the way and keep grinding finer until it's so fine that the water isn't all getting through anymore (then you grind it just a little coarser than that), or if the taste has become too extracted for your liking.

James Nettleton they do, get yours, looks like they have new colors www.amazon.com/dp/B07GSB93Z6/?tag=dtcappamaz-20

@@davidcappelucci3976 Thank you David for the Link.Always been fascinated how the Brikka works.

@@davidcappelucci3976 .Thank you for the link.One of great little pots out there,fascinating.

The base is stainless stell and the top one is aluminum made

Shame. I only want ALL stainless steel.

@@jorgecarballo2880 The normal one is all aluminum. Just the induction one has a stainless steel base.

Yes, a little less fine as it would be for expresso

Well this is a £40 option to an espresso machine... you'll never get 9 bar of pressure so the crema isn't as deep as a machine, but you will get a crema as demonstrated in the video.

Hi: not recommended as you need ideally to have the coffee grinds when expanded touching the bottom perforated grill of the upper pot to create the best percolation. If you want to use less, then you should opt for a smaller pot. Hope that helps

I tried it and it works without issues. The pressure automatically lifts the coffee to press it against the filter.

Hi Emma: it really depends on the person. The Brikka will provide a much better crema than a tradition moka pot and that's the key difference. Both are commonplace in Italy.

Rinaldo's Speciality Coffee & Tea Actually I visited Rome at the Tazza D’oro Cafe (Golden Cup Bar) they sold one that had their logo on it next to the Moka Express and their custom La Pavoni.

It's a new specialty product. Of course most people would use any random normal moka pot, instead of this one specific product from Bialetti.

Steaphan MacRisnidh much appreciated

Probably enough for 4 double espressi

ross sinclair 4 cups for ants. I can only get 2 1/2 espresso cups with the measure so have to add more water or have half cups.

With the 180ml of water I get 3 espresso cups almost filled to the top. So I guess it should be ok for 4 proper cups.

Cual?

Hi Tony - thanks for your question. Use coarser grind than your would for an espresso machine - it should have some bite to the grind if you rub it between your fingertips... the consistency of salt/fine sand. Since doing the video I would recommend a very light tamping. I've tried with and without and I think I prefer to tamp lightly now. But the key elements are freshly roasted (hopefully Arabica) coffee and grinding from whole bean. Hope this helps. Rin

Hey, thanks for your reply! I just made my first cup this morning with standard tap water, and it turned out pretty nicely. Looks like it's a bit cloudy, but the taste was fine. Is that normal?

Hi Tony: it should say with your instructions to make a couple of coffees and discard them, so as to get rid of any metalic taste from the new stove pot. Also, it depends where you live and what the water is like (e.g. heavy limescale area will affect the taste - you should always use filtered water for best results.

HI: yes, that's the 4 cup

@@rinaldosspecialitycoffeete2825 I just bought a 4 cup and it doesn’t have the round valve on top just a straight valve with a plastic cup to measure water for bottom. Yours looks newer than mine and I just got it

HI Rafael: thanks for your comments - I'm pretty sure it's not the Brikka - are you sure you have freshly roasted coffee? Do you stored in an air-tight jar in a dry place (like a cupboard - NOT the fridge)? You could try lightly tamping - since we did this video I tend to tamp quite lightly...

I've been use special coffee beans (that I grind just for it), stored just like you said. I'll try change de coffee bens itself, but it really makes that difference being freshly roasted (for the specific problem of having too much grain on the coffee)? That's really something that I'd never thought about

I had the same problem. You need to turn your valve in opposite direction. And then you will have a nice strong italian caffe. Enjoy 😁

you fault for having a shitty stove top.

you can get a bialetti adapter

HI Ines: if you use too little coffee in the basket then it won't make a good "seal / contact" with the bottom of the top chamber and you'll get poor results. It's always advisable to use the right amount of coffee and then just drink as much as you need. Otherwise, it's probably best to buy a small stove top. Hope this helps. Cheers, Rin

Rin, thank you very much for your response! I'll keep it in mind next time I use it. Maybe it's time to buy a smaller one just for me :) Kind regards, Ada.

Hi Ada: you should really fill the whole basket - the same way as if you are using a portafilter in an espresso machine. Not filling it enough will compromise the brew and crema. Cheers, Rin