Lots of people complaining about length of wait time, but thanks for actually showing the full time, it gives a more accurate idea of how the machine actually is.
Fill it with already boiled water and it takes a lot less time. It also prevents heating of the ground coffee while you wait for it to boil which can ruin some of the flavour.
I have the Bialetti New Brikka. I love it! I use it every morning. You did a great job! For best flavor, everyone should follow Bialetti instructions, like you did, and stop listening to influencers.
Fill it with already boiled water and it takes a lot less time. It also prevents heating of the ground coffee while you wait for it to boil which can ruin some of the flavour.
@@killercl0wn I’m not sure what it’s called but it’s for extra weight, to create more pressure to create rich crema. But as far as I know this comes in all brikka type pots, if you have a different style then that could be the reason why yours doesn’t have this feature.
@@killercl0wn the circle thing exists in previous brikka's, newer models dont have that. Both have the same features tho newer ones are just more compact
Very good, bravo ! In Italy, a sign of a properly made espresso is, when you add the sugar, it stays on top of the crema and it doesn't sink to the bottom of the cup unless you give it a stir.
also we say that you don't have to wash your moka, never! You have to rinse it under the sink with water, but never use soap! Our grandmothers has brown mokas but their coffee is the best! ☮️❤️
I like that you use the top portion to pour 60 ml. into a glass on a scale and then from that glass into the base. Seems it would save you a step to put the canister on the scale, and pour into that directly.
thanks for the complete video,good music too. I noticed you turned off the flame as soon as coffee came up. Ill have to try that. Also, that espresso looked amazing!
To improve the taste I would recommend to heat the water before you put in the Moka so that the coffee does not burn due to the amount of time it spends on the burned.
It's impressive that you can produce such a crema with that stove-top thing. I watched a clip where the experts recommended you boil the water first before putting it in the bottom of the coffee maker. I had been using a stove top maker before, extensively, and never been able to produce crema like that.
They're wrong. That's a myth! Bialetti knows how to get the best flavor, so follow all their instructions to the letter for the best results. I have a Brikka and I do it the traditional way, like this video.
Great instructional video I don’t know what’s worse tho waiting for my coffee to brew first thing in the morning or waiting to see this one start Thanks ‼️‼️‼️
This is a great video and in no way irritating as are those I tried watching before this one. Identify the music please. I could listen through a pot of coffee and I want the CD.
that one in the video is an espresso maker (bialetti brikka). if you are sure what you have is a moka pot, then it is not meant to produce creamy espresso oh here a complete review 101coffeemachines.info/moka/brikka-vs-moka-express/
Hello, I have a bialetti new brikka 2 cup machine, I have been using it for about 2 years, but I have never gotten cream like this. Have you made any changes to your machine? Which model? And I would be happy if you could give me the name of the coffee.
You would probably get better flavor if the water was preheated to boiling temp prior to pouring it into the pot. It would then require less time on the burner and therefor exposing the coffee grounds to heat for a lot less time prior to the water being pushed through them. Also the burner flame should probably be set so that it us just under the surface of the pot but the tips of the flame are not touching the bottom of the pot.
No, that's a myth. Bialetti instructions are based on 90 years of testing and development. Cold water makes the best flavor if you know when to remove the Moka from the stove early, like she did. See the traditional Italian way to do it on the "Annalisa J Moka pot" video, and Moka videos by "Il Barista Italiano."
Ok. I’ve just been studying espresso for quite a long time now and everything I have learned is that heat, prior to hot water running through it, is ground coffee’s enemy. You do not want to heat coffee grounds for any longer than is absolutely necessary prior to pulling the hot water through it.
@@sprintn918Bialetti has been studying how to make stovetop espresso for over 90 years. When you fill the boiler with cold or room temperature filtered water, the coffee has time to bloom and the gasses have time to create the right kind of pressure. Starting with hot water doesn't allow that time and it can damage the valve when the metal heats too quickly. Making sure you cook it on a low gas flame or a preheated medium electric stove, per Bialetti instructions, minimizes the heat. Italians reduce the amount of time the espresso is exposed to heat by removing the Moka pot from the stove early, (much earlier that the coffee influencers remove it), so the coffee finishes brewing off the stove quickly from the heat that's inside the pot. (You don't cool down the pot under running water.) The instant the coffee finishes flowing out, they stir up the most-concentrated coffee from the bottom with a teaspoon and pour. Regardless of what you've heard, the flavor is much better the traditional way. And the key is to cook it low and know the right moment to remove the Moka from the heat early. I remove the Moka the instant I hear it start to gurgle, but some Italians can tell a second before it starts to gurgle and remove it then. The Brikka doesn't gurgle, so Bialetti says to remove it from the stove when you see steam and the crema is coming out, before it accelerates and gets loud. When I was using the trendy hacks, my coffee went from bad to worse. If you go to Annalisa J's moka pot video, you'll see thousands of people thanking her because they were doing it wrong before by following the trends, but now they're coffee is consistently good from doing it the authentic way.
Thanks for the explanation. I’ll admit, most all of my experience is coffee in regards to using professional espresso machines and a little time spent using the more traditional Mocha pot. But even with the traditional mocha pot, as you do, I removed it from the heat as it starts flowing…letting the eat and water pressure in tho lower portion do its thing. At least that’s what I think I got out of your explanation of the proper technique to follow.
@@sprintn918 Yes, that's good! The only Moka hack I've heard that I want to try is, putting 1 or 2 Tablespoons of cold water in the upper chamber before brewing so the first coffee that come out of the pipe doesn't touch the hot metal. I'll try that today.
Hello, thank you for the video. Maybe the answer has been already given but could you please tell me if you put on max fire or medium? I'm assuming it took give or take 2-3 minutes, is there something to watch for or common mistakes to avoid? I am really trying to have a texture like the one presented but don't manage to do do it quite well unfortunately.
I love this video. It's really helpful for me to use the moka pot since I have the same model. It's nice that you show concretely by an scale. And the music is so good. Thank you:)
It does build steam and yes, when the pressure raises high enough to push the cap it shoots out in seconds. Pretty scary for anybody unsuspecting! PS. Getting crema will depend on coffee used, and you need to pour it out immediately or it will set down.
Okay from the videos I have watched I've put together that I should use low to medium heat and take it off the heat immediately upon crema first appearance. Now I just have to buy a Brikka.
Yes right Alan. i just experienced a successful espresso with beautiful crema this morning using bialetti brikka 2 cups. here's my note, hopefully it will be useful for you: a lil different act that made a big different result: - fill the coffee in to the funnel, right to the top of it, tap tap gently, no need to press at all/not densed at all - Make sure the weight part (where the coffe and crema will come out from) works, so you do not need to interrupt during the process - get the right heat/fire according to the size of the heating vessel - be patient (remember no interrupion) - and put off the fire at the right time (that is when the coffee and crema being produced is about to reach the max amount to avoid steam / fumes eliminate the crema) - voila ... perfect espresso with perfect crema
Try to leave brikka 10 seconds longer after the noise.The coffee is stronger and better becouse you take it out in 80-90 C(the right temperature) not 60C with the manual way.
May I ask : what is the name of the coffee scale that you used in the video? It seems that it can be used to weigh coffee beans as well as water - looks versatile to me. Please inform.
Anyone who sees this and asks whether to buy it or not: GO BUY IT, it works fantasticly I'll never give mine away. Actually I*'m getting another one to make more coffe at the same time (the 4 cup thing does not work reliably I've heard).
I have both 2 cup and 4 cup , and that is true. Decent crema (not technically crema but tastes as good as...) only in the 2 cup model, and with less water then the indicated limit. 60ml as shown on his video is a sweet spot. The 4 cup Brikka sucks.
Joey Gomez i tell u a tip. Water level doesnt matter. Only thing u need to remember to have a strong espresso taste as well as thick crema is to boil the Bialetti and get the first 1dl cafe. I do this every day n it could taste much better than any nespresso capsule. Remember only the first little amount of Cafe.
60ml of water in a Brikka? just acquired my moka today and tried this method. after 45 minutes on medium heat, i turned it up some and finally all the burnt coffee came up like lava. 60ml in the Brikka is next to nothing, am i doing this wrong?
Fortuna Fortunata куда еще больше? Тут кладут 15гр. Я делаю себе 2чайные ложки с горкой, в гр не помню сколько это и воды лью 100мл наверное, не 60 точно.
Fortuna Fortunata тогда в видео полный бред по граммам выходит. Хотя 7-это для эсспресо. Для гейзерки не знаю. видимо полное ситечко. Но в мое входит ложек 5 наверное.
Can't make espresso with moka pot. It just doesn't generate the amount of pressure required for espresso (around 9 bars). It makes very good strong coffee if done correctly though.
Uzair Hanif thats not possible with the normal mokka express pot. I like the Brikka model very much because of its simplicity, that little calve nakes such a difference. Its totally worth the money. I also like the normal Mokja Express Pot Coffee very much. I use that when i want a bigger coffee... I just ordered a La Pavoni Europiccola this week, its a lever machine i can't wait to try that out...
Reema Ameer this brikka gives you a crema. But its not as good as a classic espresso from the machine. How you grind the coffee is another topic. It depends on the coffee beans and the grind, just like with every other coffee device it makes a difference. Whats the problem? I sometimes buy ground coffee and it works but you will not always get the same results. Tamping doesn‘t work with the brikka as far as i know. If you have a good espresso machine you maybe would t buy that. But i like it because its simple
Hola, en mi caso personalmenet cuento con una cafetera italiana marca " Coppola " de la Republica Argentina . en aluminio. pulido. Es muy buena marca distinguida por su calidad en al elaboracion del producto.
Lots of people complaining about length of wait time, but thanks for actually showing the full time, it gives a more accurate idea of how the machine actually is.
Fill it with already boiled water and it takes a lot less time. It also prevents heating of the ground coffee while you wait for it to boil which can ruin some of the flavour.
I agree. I do this with my Moka pot already, it's a great tip! :)
He should have used ice instead of water to make the enjoyment longer…
No, that's a myth. I replied to you about that your previous comment.
I have the Bialetti New Brikka. I love it! I use it every morning. You did a great job! For best flavor, everyone should follow Bialetti instructions, like you did, and stop listening to influencers.
Fill it with already boiled water and it takes a lot less time. It also prevents heating of the ground coffee while you wait for it to boil which can ruin some of the flavour.
What is that circle thing in the pot i don't have that in mine
Could you please tell me
@@killercl0wn I’m not sure what it’s called but it’s for extra weight, to create more pressure to create rich crema. But as far as I know this comes in all brikka type pots, if you have a different style then that could be the reason why yours doesn’t have this feature.
@@chalostraps no
@@killercl0wn the circle thing exists in previous brikka's, newer models dont have that. Both have the same features tho newer ones are just more compact
@@kefal0 thank you
Very good, bravo ! In Italy, a sign of a properly made espresso is, when you add the sugar, it stays on top of the crema and it doesn't sink to the bottom of the cup unless you give it a stir.
Do they always add sugar? I just bought one of these and I'm american, and I never add sugar to my coffee. Should I ?
@@mcjedwards no, you don't have to add sugar to your coffee if you don't want to. Enjoy your coffee ! 🙂
@@crosca82 cheers!
also we say that you don't have to wash your moka, never! You have to rinse it under the sink with water, but never use soap! Our grandmothers has brown mokas but their coffee is the best! ☮️❤️
@@leobatterio james hoffmann says need to keep Moka pot clean..old coffee taste awful
You know what they say, "a watched pot never boils." 😂
Felt like it 👌😂
That is what first thought😹 yet so satisfying 🙌
And got heartattack 💀
This coffee came from my Dad's hometown Dolok Sanggul, Indonesia. Good coffee there
I like that you use the top portion to pour 60 ml. into a glass on a scale and then from that glass into the base. Seems it would save you a step to put the canister on the scale, and pour into that directly.
He did that so we know that it was indeed a water
thanks for the complete video,good music too. I noticed you turned off the flame as soon as coffee came up. Ill have to try that. Also, that espresso looked amazing!
Did I just spend 3 minutes watching the water to come up? :D nice video Dude :)
Ok good, but 1:43 - 4:27 observation of an empty pot.
good point :)
Matthias Reichshof
Matthias Reichshof ο
Worth it.
cinema verite
To improve the taste I would recommend to heat the water before you put in the Moka so that the coffee does not burn due to the amount of time it spends on the burned.
This model is different, no need to heat water first, actually you shouldn’t otherwise the valve will not work properly
@@yimemimena8656 and how about newer model? Should one boil the water prior adding it to the bottom part? Thx
No, that's a myth.
I didn't knew this was possible with a moka pot. Thanks for the video!
It’s not, this is the brikka, it has an special valve at the top to achieve that
@@yimemimena8656 ah alright
Mmmmmm, that was exiting. My favorite is still watching paint dry, though.
There is a thing called a mouse that you can use to move forward to when the action happens -- try it, you may just like it ahha :)
Loved the music. Gave me a 90s porn flashback.
👌😂
😄
Lmao it reminded me of Hotel Erotica
Well that coffe result it's a little bit porngraphic so i think it's nailed it.
haha thanks you made me laugh:)
It's impressive that you can produce such a crema with that stove-top thing. I watched a clip where the experts recommended you boil the water first before putting it in the bottom of the coffee maker. I had been using a stove top maker before, extensively, and never been able to produce crema like that.
They're wrong. That's a myth! Bialetti knows how to get the best flavor, so follow all their instructions to the letter for the best results. I have a Brikka and I do it the traditional way, like this video.
شكون راه هنا في زمن الكورونا يحوس على القهوة تاع برا
😂😂😂😂 moi
Cheft ga3 les vidéos🤣😂😂
@@fellaarkoub7798 هههه
@@fellaarkoub7798 يا درى جربتي ولا لالا هه
@@ايوبايوبي-غ7ج oui ,😂😂😂😂 mliha
Wahnsinns Crema! und das mit einer Brikka... Respekt!
Eduard T5. Juan
Good Video , What is the best brand espresso coffee maker of this kind ?
Gerade die CREMA ,ist ja super toll,muss ich mit meiner BIALETTI Venus probieren.....DANKE
Hi,
Can we take the 4 cups brikka, to make 1 cup of very strong coffee ?
Thank you
Beautiful crema. Good job
Maybe boil the water first, it will expose the coffee to less heat on the stove, faster extraction and less bitterness.
Great instructional video
I don’t know what’s worse tho waiting for my coffee to brew first thing in the morning or waiting to see this one start
Thanks ‼️‼️‼️
PLAY THIS ON 2x SPEED! It feels like a Sonic stage
Same lol
Just did it! Haha it works!
Caffeinated Egg Zone Act 2
THANK YOU!
Planet whisp style
Use Cafe Bustelo. Excellent creme first time I used it .Measured 12g of coffee
Wow!!! How did it taste??
This is a great video and in no way irritating as are those I tried watching before this one. Identify the music please. I could listen through a pot of coffee and I want the CD.
I also have a moka pot from IKEA , but never had a creamy espresso like this one.well done
that one in the video is an espresso maker (bialetti brikka). if you are sure what you have is a moka pot, then it is not meant to produce creamy espresso
oh here a complete review 101coffeemachines.info/moka/brikka-vs-moka-express/
I especially liked the part from 1:52 to 4:20.
how much water and coffee powder for 3 cup pot? that was nice by the way
60ml water and 15g coffee.
there isn‘t a 3 cup brikka pot
How did you espresso come out light colour golden brown? How can I get the same colour??
That actually looks like it produced crema.
Pretty impressive.
Thanks for the upload.
It makes amazing crema!!
There was an unbelievable amount of crema
Pour reussir un cafe expresso avec la mousse il faut mettre du cafe tres fin . Tout depend de la finesse de votre cafe
Hello, I have a bialetti new brikka 2 cup machine, I have been using it for about 2 years, but I have never gotten cream like this. Have you made any changes to your machine? Which model? And I would be happy if you could give me the name of the coffee.
Finalmente uno che sa fare un buon espresso italiano🇮🇹❣️
con caffè indonesiano 🇮🇩 👍
Io ho messo sempre una montagnia di caffe.. se no per me e acqua 😅
How much water (ML) for the 4-cup Brikka and how many grams of coffee? These numbers appear to be for the smaller pot.
You would probably get better flavor if the water was preheated to boiling temp prior to pouring it into the pot. It would then require less time on the burner and therefor exposing the coffee grounds to heat for a lot less time prior to the water being pushed through them. Also the burner flame should probably be set so that it us just under the surface of the pot but the tips of the flame are not touching the bottom of the pot.
No, that's a myth. Bialetti instructions are based on 90 years of testing and development. Cold water makes the best flavor if you know when to remove the Moka from the stove early, like she did.
See the traditional Italian way to do it on the "Annalisa J Moka pot" video, and Moka videos by "Il Barista Italiano."
Ok. I’ve just been studying espresso for quite a long time now and everything I have learned is that heat, prior to hot water running through it, is ground coffee’s enemy. You do not want to heat coffee grounds for any longer than is absolutely necessary prior to pulling the hot water through it.
@@sprintn918Bialetti has been studying how to make stovetop espresso for over 90 years.
When you fill the boiler with cold or room temperature filtered water, the coffee has time to bloom and the gasses have time to create the right kind of pressure.
Starting with hot water doesn't allow that time and it can damage the valve when the metal heats too quickly.
Making sure you cook it on a low gas flame or a preheated medium electric stove, per Bialetti instructions, minimizes the heat.
Italians reduce the amount of time the espresso is exposed to heat by removing the Moka pot from the stove early, (much earlier that the coffee influencers remove it), so the coffee finishes brewing off the stove quickly from the heat that's inside the pot. (You don't cool down the pot under running water.)
The instant the coffee finishes flowing out, they stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
Regardless of what you've heard, the flavor is much better the traditional way. And the key is to cook it low and know the right moment to remove the Moka from the heat early.
I remove the Moka the instant I hear it start to gurgle, but some Italians can tell a second before it starts to gurgle and remove it then.
The Brikka doesn't gurgle, so Bialetti says to remove it from the stove when you see steam and the crema is coming out, before it accelerates and gets loud.
When I was using the trendy hacks, my coffee went from bad to worse. If you go to Annalisa J's moka pot video, you'll see thousands of people thanking her because they were doing it wrong before by following the trends, but now they're coffee is consistently good from doing it the authentic way.
Thanks for the explanation. I’ll admit, most all of my experience is coffee in regards to using professional espresso machines and a little time spent using the more traditional Mocha pot. But even with the traditional mocha pot, as you do, I removed it from the heat as it starts flowing…letting the eat and water pressure in tho lower portion do its thing. At least that’s what I think I got out of your explanation of the proper technique to follow.
@@sprintn918 Yes, that's good!
The only Moka hack I've heard that I want to try is, putting 1 or 2 Tablespoons of cold water in the upper chamber before brewing so the first coffee that come out of the pipe doesn't touch the hot metal. I'll try that today.
thank you 60 to 15 , thats what i was looking for, thats it !!!!!
The music is like to start making a strip tease 😂
😂😂😂
The most beautiful video about this coffee maker has finally arrived on youtube. Just type "Bialetti Fetish"
How did you get it to come out Frothy. I have same maker. What am I doing wrong. Please tell me. I already boil the water first.
I think I might buy the brikka pot, I'm due for an upgrade.
Can you show me how long will the crema last ? Can you compare with some espresso machine .... I'd like to invest one
Maybe I also find beauty in watching paint dry... is there a video of paint drying?
🤣😂
Best coffee maker!!!!!☮💝
This science has changed the mind of creative people.
So relaxing to watch☺️💛
Out of 10, 10 being the best, how good does the shot taste? Crema is perfect but how does it taste espresso wise?
this music what is name? thank great vídeo.
Наконец увидела харошее видео все понятно а то у моих краях толком и не знают как заваривать кофе много говорят а толку нет. Спасибо👍
What’s that attachment on the nozzle?? Because the regular bialetti pot doesn’t have that
This is the Bialetti Brikka so a different version of the authentic one.
Hello, thank you for the video. Maybe the answer has been already given but could you please tell me if you put on max fire or medium? I'm assuming it took give or take 2-3 minutes, is there something to watch for or common mistakes to avoid? I am really trying to have a texture like the one presented but don't manage to do do it quite well unfortunately.
i loved that you left the entire duration of the heating unedited... some will not apreciate why that was... thank you.
Woow!! I love coffee and I have an Italian coffee machine like this one, but my coffee never has this texture, I think is the cover, Thanks for share!
Only Brikka can make crema
what is the name of the song playing near the end please? good video too, thanks!
Bon appetit~ Thank you for uploading awesome video.
The music while it was boiling was actually nice haha
I love this video. It's really helpful for me to use the moka pot since I have the same model. It's nice that you show concretely by an scale. And the music is so good. Thank you:)
Try with lowest flame, better results
Sir which brand coffee u used pl tell me sir
One doubt. I had did u add any milk and howmuch coffee powder u used pl pl tell me sir
Have you got any videos of paint drying?
I've never seen crema like that in a moka pot. The gasket seems very different, is it pressurised in some way?
It does build steam and yes, when the pressure raises high enough to push the cap it shoots out in seconds.
Pretty scary for anybody unsuspecting!
PS. Getting crema will depend on coffee used, and you need to pour it out immediately or it will set down.
Forget measuring it out. Pour it in until it just touches the relief valve. 8oz erry day
Don’t do this in a brikka, it’ll give you 150g of water, not 60g
La caffettiera moka exspres fa solo il cappuccino o anche solo caffe? Una risposta.. Grazie
Okay from the videos I have watched I've put together that I should use low to medium heat and take it off the heat immediately upon crema first appearance. Now I just have to buy a Brikka.
Yes right Alan. i just experienced a successful espresso with beautiful crema this morning using bialetti brikka 2 cups. here's my note, hopefully it will be useful for you:
a lil different act that made a big different result:
- fill the coffee in to the funnel, right to the top of it, tap tap gently, no need to press at all/not densed at all
- Make sure the weight part (where the coffe and crema will come out from) works, so you do not need to interrupt during the process
- get the right heat/fire according to the size of the heating vessel
- be patient (remember no interrupion)
- and put off the fire at the right time (that is when the coffee and crema being produced is about to reach the max amount to avoid steam / fumes eliminate the crema)
- voila ... perfect espresso with perfect crema
Try to leave brikka 10 seconds longer after the noise.The coffee is stronger and better becouse you take it out in 80-90 C(the right temperature) not 60C with the manual way.
Once it spurts wait for :10 seconds total (instead of :04) then remove from heat, right?
What do you mean by manual way?
👏👏👏 V e r y n i c e 👏👏👏
Sehr gut video 😄
Thank you! Good and natural that invigorates!
I need a coffee after watching this video
I look forward to your video of watching the grass grow
What is the class looking thing on top of the spout
May I ask : what is the name of the coffee scale that you used in the video? It seems that it can be used to weigh coffee beans as well as water - looks versatile to me. Please inform.
any kitchen scale can be used to weight water and coffee beans, or any other substance
Thank you.
As a rule, 1mL of water = 1g.
Great, but where is the "montagna" and the sugar from the inside of mokka?
Thank you! The people that complain and have no patience should be banned from drinking this pure type op coffee.
Well done!
Isn't it better to use pre boiled water? Boiling one from scratch could make the coffee have a bit burnt taste.
Anyone who sees this and asks whether to buy it or not: GO BUY IT, it works fantasticly I'll never give mine away. Actually I*'m getting another one to make more coffe at the same time (the 4 cup thing does not work reliably I've heard).
I have both 2 cup and 4 cup , and that is true. Decent crema (not technically crema but tastes as good as...) only in the 2 cup model, and with less water then the indicated limit. 60ml as shown on his video is a sweet spot. The 4 cup Brikka sucks.
I have the mocha. Its great, but it doesnt make Crema like that.
can you tell if the 4 cup still makes a decent coffee/Espresso (when used correctly) with a rich body and at least some cream?
Did you managed to make a side-by-side test with a regular moka? Mine is the 4 cup and while it does make crema the cofffee tastes terrible
Joey Gomez i tell u a tip. Water level doesnt matter. Only thing u need to remember to have a strong espresso taste as well as thick crema is to boil the Bialetti and get the first 1dl cafe. I do this every day n it could taste much better than any nespresso capsule. Remember only the first little amount of Cafe.
60ml of water in a Brikka? just acquired my moka today and tried this method. after 45 minutes on medium heat, i turned it up some and finally all the burnt coffee came up like lava. 60ml in the Brikka is next to nothing, am i doing this wrong?
Milliliters are a measurement of volume, not weight in grams. Is this scale tuned to convert different viscosities of liquid to ml?
New scales can convert volume to weight and can even count the number of small pieces like screws…
Если у меня на 240 мл, мне нужно 60гр кофе насыпать и это будет на 4 персоны?
Sergey Paprika
Даже больше. Семь граммов на человека
Fortuna Fortunata куда еще больше? Тут кладут 15гр. Я делаю себе 2чайные ложки с горкой, в гр не помню сколько это и воды лью 100мл наверное, не 60 точно.
@@PaprikaSergey
Больше, чем на 4 персоны. Семь граммов на человека - норма))
Fortuna Fortunata тогда в видео полный бред по граммам выходит. Хотя 7-это для эсспресо. Для гейзерки не знаю. видимо полное ситечко. Но в мое входит ложек 5 наверное.
@@PaprikaSergey
А на сколько персон ваша гейзерка? Их на 1 и нет по-моему. На 2, 3, 6
nice video
Damn you had to spill some of the grinds
yep.. so its not perfect ...
That was simply gorgeous 💋
I heat water first. Otherwise my coffee is only warm. Envious of you getting nice steam coming off your brew.
Agreed with Henk! You Suppose to heat The Water first.
Looks delicious!
Wow that actually has some nice cream there...wasnt expecting that...
Hi,there!Thanks for sharing the video!Do you happen to know how to open it if the pot is stucked?
Obligé de regarder la vidéo une seconde fois, je me suis endormi la première fois ... la cafeïne, sans doute.
اللهم صل وسلم على حبيبنا محمد عليه أفضل الصلاه والسلام وعلى آله وصحبه وسلم
هو احنا المسلمين بقينا عندنا إعاقة عقلية ليه ؟ ما علاقة الفيدية بالصلاة على النبي ؟
Can't make espresso with moka pot. It just doesn't generate the amount of pressure required for espresso (around 9 bars). It makes very good strong coffee if done correctly though.
Show amei as dicas
if we do same steps as you did can we also get crema like this in mokapots that dont have such valve?
Uzair Hanif thats not possible with the normal mokka express pot. I like the Brikka model very much because of its simplicity, that little calve nakes such a difference. Its totally worth the money. I also like the normal Mokja Express Pot Coffee very much. I use that when i want a bigger coffee... I just ordered a La Pavoni Europiccola this week, its a lever machine i can't wait to try that out...
Reema Ameer this brikka gives you a crema. But its not as good as a classic espresso from the machine. How you grind the coffee is another topic. It depends on the coffee beans and the grind, just like with every other coffee device it makes a difference. Whats the problem? I sometimes buy ground coffee and it works but you will not always get the same results. Tamping doesn‘t work with the brikka as far as i know. If you have a good espresso machine you maybe would t buy that. But i like it because its simple
What is the coffee textured.. fine or coarse?
what size is the moka pot.? 1 or 2 or 3 cups ?
Why do you need to measure the water when you have the H2O mark in the top part of the BRIKKA, which is the exact amount of water to be used.
I agree 100%
Lol
Because he's making one espresso shot. It takes less water. If he filled the pot to the top he would get regular coffee.
Hola, en mi caso personalmenet cuento con una cafetera italiana marca " Coppola " de la Republica Argentina . en aluminio. pulido. Es muy buena marca distinguida por su calidad en al elaboracion del producto.
What is that thing at the muzzle of the it. Looks like that thing trap the steam and make the pressure higher before it let out the coffee
واش جابني هنا ؟! اني نستنا في قهوتو تطلع وانا عمبالي راح نشرب
انا جيتها وقت كورونا
@@sansounajiji2393 hhhhhhhhhh
هه جابتنا الكورونا 😋
من الفيد تع الدار تعلمت انواع القهوة اوكل
@@moncefhamel1341 السلام
انا لم افهم كيف ترك القهوة لتخرج دفعة واحدة مكونة تلك الرغوة الرائعة .. هلا شرحت لي من فضلك