Thanks Matteo for featuring the Brikka. I've been using one daily for over a year and I really like it. I use an aeropress filter too which seems to give a little more 'crema'. I use 15g fresh ground coffee to 120g water. Cheers.
Thanks for your comment. I use the aeropress filter too. The pot can produce a good coffee, I just wished it could have made a better crema. Thanks for sharing you brewing ratio.
Nice video. Been using a Brikka for a year now, and prefer using cold water and the ammount recomended by the user manual (120 ml. 2 cup / 180 ml. 4 cup). The top valve increases the pressure and the water is hotter when brewing even with a cold start. By using less water than the regular pots, it avoids overextraction. That's also why I use a finer grind (4 with moka, 3-3.5 with brikka on my 1zpresso Kpro). Also, I don't use the aeropress filter on brikka, I think it makes too much pressure. The results are a stronger and sweeter brew, closer in flavor but without the mouthfeel and body of real espresso. Sometimes there is crema, sometimes the foam dissappers in seconds. I think it depends on the type and roast of the coffee.
Thanks so much for sharing you method, I find it very clever. The AP filter it works good for me, probably because I'm not grinding fine like you do. Just be careful with the grinding fine because I can notice more chances of channeling with brikka more than moka express.
My Brikka is the mk1, with a weighted lid on the chimney. It has a water level marker in the upper portion, to then pour into the boiling chamber. The results are consistently good: maybe after use of a regular mokka pot.
Yo mate! nice vid. I have brikka to and i have alittle different recipy. 1- boil water 2- pre heat brikka 3- grind coffe, like you said some times is 17.5g sometimes is 19g, depends on coffe 4- i put coffe to cofee holder from brikka and tap it on sides and on table like you did. 5- throw water away from brikka after preheat 6- put 120ml of around 80 degree water to mokka 7-put coffe holder to brikka 8- preinffusion with 85-90 degree water, something around 15-20ml just to make all coffe be wet 9- wait 30-45 sec 10- using gloves,spin brikka together 11- put on small fire 12-wait till it start browing 13-after coffee start to apear leave it on same stove lid but cut off fire 14- when it start splitting (this last fase) take mokka from stove and pour it :) This is my recipe Mate, try it and tell me how you like it :) Some times i use paper filter on coffe before spin but i see i have some leaking most of the time soo i stope using those for brikka
I used to have a Bialetti Moka pot without the valve, and the consistency of it was all over the place, when I switched to the Brikka I got a superior cup of coffee, and I have yet to make a bad cup. I bought the 2 cup model which makes about a 1/3rd of a cup of coffee, 2 cups in Italian are a lot different than what Americans are used to seeing, but buyers should beware of that two-cup maker isn't going to give you 2 American-size cups of coffee, if you need more coffee get the 4 cup model, this will make about 2/3rds of a cup of coffee. What I found out is that with the 2 cup model I can take the O ring off on the bottom of the pitcher, put in 2 Aeropress filters (1 filter will not hold, and 3 is too many), put the O ring back in to hold the filters in place, and then those filters keep the valve from clogging, plus to me it seems to improve the flavor a tad. The filters will last at least a dozen uses. Leave the filters under the O ring and rinse the coffee debris off the filters using a light spray, a hard spray will tear up the filters. Never wash any aluminum Moka pot in the dishwasher or use any type of dish soap on them, it will ruin the finish and the pot is shot. Follow the washing directions. I've found that I can keep it pretty clean simply by wiping it out with a paper towel, then I cycle clear water through the unit just like when I make coffee but without the coffee, I use a medium-high heat for this, and that hot water will help keep the internals clean. The only weakness I found with this unit is the small black knob on the lid the screw that holds that knob onto the lid keeps coming loose, so I but some thread locker on it and now it doesn't come loose.
Hi, do you use the paper filters or a reusable fine mesh? I'm interested in trying a Bialetti but trying to decide between this and the regular Moka Express and my qualms about the regular Moka pot is being too finicky. You do find the Brikka more consistent and easier to work with? It may not be espresso but I'd like a super strong cup.
I do wash my pots with some mild soap as soon as I take them out of the box. After making a pot with boiling water and then three with coffee which I discard, my pot is ready to go. It’s not shot.
I'm a big fan of the Brikka due to the increased pressure the valve creates, which results in a delicious crema. I use less water, and measure it with the provided cup, room temp is fine. I always use freshly ground coffee ground with my 1Zpresso J-Max S and heat on low flame. Creama is great, makes for a richer coffee. BTW, Brikka instructions says ' never unscrew the valve system from the column'.
I've just started using my Bialetti after an old work colleague from Bologna showed me it years ago. But your videos have been a great refresher with the standard little Bialetti. As my enjoyment increases in making my own coffee this way, I'm quite intrigued in the Brikka. Grazie mille, e buon fortuna!
Honestly with you, I don't think the Brikka is that much better. You have the feature of the extra valve to create this crema that to be honest doesn't have a good quality. I still prefer the classic one because I can control better the coffee
@@matteofromtheswamps Yes I agree. I have been putting demerara sugar in mine and been getting a really nice layer on top. So I think I'll stick with that! Thank you
I prefer the old brikka. The funnel is so much more strongly built. I use 20g of coffee and tamp it down quite strongly. I always use hot water too and my coffee is always excellent.
I´m just getting started, watching a few videos to determine if I buy an espresso machine or an italian coffee maker and came accross your video. Based on your detailed recommendations and the comments, it feels like I stumbled into the pro section of a coffee club! Will watch the rest of your videos. Great video Matteo! 🙌
I've been using the Brikka and loving it. It's a little more viscose than the Moka that's why I like it in the morning. I enjoy it as is or added hot water to make an Americano. The evenings I prefer the regular Moka pot. The induction versions have been excellent.
I just received mine today and could not even use it cuz it was to small, so i´ll have to wait for the difuser which i didn´t know it existed. Your review was so useful. senza il tuo video no avrei mai indovinato che ci fosse qualcosa del genere. grazie
I've been using both the Bialetti Moka and Brikka for years. I like to use the Brikka more for the crema, but it's more inconsistent and occasionally get burnt coffee. Plus, the Brikka is not made in Italy (made in Romania). The first one I bought needed to be replaced because the bottom of the water chamber was leaking. The Moka pot is reliable. I rarely have issues. I just bought a Cafflano Kompresso for a more real espresso shot. So far, I like it, but haven't used freshly ground coffee beans yet. Even with the store bought ground espresso, it tastes better than both the Moka and Brikka! Not much crema though. Hopefully, the fresh ground beans will produce the crema I love.
I did have the first released model. Big deep funnel force you to use high coffee ratio (almost 26g for my 2 cups!!!) and the original crema valve vacuums the boiler time to time and makes it almost impossible to unscrew. The new model looks more friendly.
I found one at my local salvage sure, they buy insurance claim inventory, so I bought the 2 cup Brikka very cheap. My grandfather was born in Sicily, and he always had these odd coffee pot contraptions, thinking back, his favorite was a Moka pot. So I made my first one, added a splash of Dunkin's extra extra creamer, and it was the best cup of coffee I ever had. While I'm not one to care about foam , deconstruction and all that other stuff, as far as taste went, it was great. I did use fresh roasted beans that I grinded to a slightly larger than espresso grind, and it was perfect!
Hello Matteo! Thank you for all your helpful videos, I love learning from them! Just got my Brikka today (my very first moka pot) and I do have a few questions. I tried to put room temp water on the lowest heat, it made some whistling noises for a some time.. is that normal? I couldn't find much information about it? :( Also, it took ~20 minutes for the coffee to be ready, does it usually take that long with room temp water? (I used 180ml water with 16-17g dark roast coffee medium grind)..
Is that a 4 cups Brikka? If it's too slow, try to increase a bit the temperature of the stove. Also the whistling can come for the valve on top of the chimney. If there is steam it can do it.
@@matteofromtheswamps Thank you for the answer. Yes, it's a 4 cup Brikka, I am trying to increase the heat bit by bit, got it down to 9 minutes so far.. Don't know if its too long or not but the coffee tastes great!
Just adjust temp to minimum possible... for me part of making coffee is the adventure of not controling things and doing acording your mood. I use moka when i have a very good fresh blend and the patience to do it the way you show it, other days i just use my regular coffee brewer for breakfast and turkish on weekends is a must, it´s so easy and hard to make it wrong. Otherway i go to my local coffee shop and just let the barista worry about the science.
Grazie. é piú una mossa marketing perché la gente é fissata con la crema perché pensa la moka sia come l'espresso. Io sto cercando di far capire la differenza. Piano piano ci riusciamo. Grazie ancora per il tuo commento
It would be great if you can make Brikka series. Possible subjects that will be very interesting to see: Moka VS Venus VS Brikka Upgrading from Moka/Venus to Brikka Why Brikka uses 1.5X coffee amount? Paper filter for Brikka Different grinding settings for Brikka How to clean Brikka Does Silicon part will reduce lifetime of Brikka? Brikka mistakes for beginners If possible, please mention the number of clicks for Comandante in your videos. It's highly popular grinder and almost non info regarding usage of it for mokas. Why do you use 140ml of water if recommended 120? Thank you for your videos, they helped me a lot.
Thanks for you comment. Also thank you for all the suggestion. At the moment I'm working on the comparison between moka express and brikka, so few of the points of the list are going to be covered. With the time, I'll cover more of them. I'm using 140 because at the same time I'm comparing the 2 mokas. I'll share the 120 ml one in the comparison video. Thanks again for the support and the suggestions.
Ciao! Ti consiglio di mettere meno acqua come prima cosa, poi se non é sufficiente puoi macinare il caffé piú fino. Ricordati sempre di riempire al massimo il cestello e non premere.
2.2024 YT probably gave me this vid because it overheard that I just purchased a like-new-in-box 2006 silver-colored Bialetti Mukka Express for $35 on local FB. It seems to function somewhat like the Brikka. and it makes a decent crema. So far, I feel it produces a somewhat over-cooked, very strong coffee with complete caffeine extraction. My Gaggia produces a much better tasting shot (of course) but nothing beats the buzz off a Mukka, it is perfect for on the road with a propane burner. The Mukka 2 - cup produces two 7.4 ounce drinks (which normally includes milk but you can use it w/o milk). If the valve is taken off, coffee shoots to the ceiling, the basket inside the machine has a sudden release valve. The Mukka gives you the option of 'latte' and 'cappuccino' but you don't have to put milk in the top if you don't want to. The coffee-delivery in 'latte' mode is similar to a regular moka pot (except fill the water tank but pour it when desired consistency is reached. If you don't fill the water all the way, even if you won't be using a lot of it, the coffee comes out sort of cold. >>> BUT, to make the coffee in the fast hot EXPLOSIVE 'cappucino mode (faster than Brikka).. you only fill the water tank about 1/3 of the way and it makes hardly a sound until it shoots the pressurized water thru the coffee in about 2 seconds.
Hi😆very impressive, keep it up. The Brrika is definitely an improved version of the original Moka ans it gives that extra. By using low heat and add a paper filter, the crema increases and give that feeling of poor man espresso. Thanks for the tips on cleaning. Also, is there another way to get better crema to intensify the espresso feel? Abdillah 👋🏼Ciao
Hi Abdillah, Thanks for the comment. Crema with moka pot is not the same as with espresso machine as I explain in the video. Hard to get a better one. You can get it with fresher coffee because it contains more CO2
I have a 2 Cup Moka and it is fantastic and even makes same crema :) this week for my B'day i bought a 4 Cup Brikka i just tried the morning [i noticed the taste is much *richer than the Moka] but i noticed the pressure with the value but i am unsure it don't make [any] crema, i saw a bit coming out of the spout but when settled zero. Any tips for me?
I have the old Brikka and the 2020. I like the flavor of the coffee it produces. It seems more consistent than with my other traditional moka pots. . What do you think of the 2023 model with a narrower base? Does it have a new valve? Although the narrower base makes it require a steel plate on the stove. Regarding keeping the valve clean, using an aeropress paper filter may help, also wouldn't that increase the pressure slightly?
Hi! Yes, I found the Brikka more consistent than the others because of the second valve system that regulates the flow. I don't have it yet but I think they reduce the boiler to fit 120 ml and not 140 ml like the previous model. The valve system is the same as the 2020, for them it's easier to produce and brake less compare the old one. I don't think you need a plate if you use it with gas stove, just the small one. for induction yes, you need an adaptor. regarding the cleaning, even with Aeropress filter, oils and fine particles can still pass through. and also yes, it increases the pressure. I never suggest AP filter with Brikka
@@matteofromtheswamps I bought 2 used brikka pots on Amazon for $30 each (in the USA they go for $50 but prices can fluctuate significantly on Amazon ). They sent me by mistake one of the 3rd generation (2023 model) one with the smaller boiler. I find the 2nd generation much better. Brewing the coffee with the 2023 model much slower, like twice as long. The handle is wider and it does not allow the top to stay open on its own. Also even if the handle is thicker, it is at a lower angle so your hand is closer to the pot when you pour the coffee. The base is too small, which makes no sense. Also the funnel is different with a thinner, longer tube. I am going to return the 2023 model and buying a second 2020 model as a backup, as it may be hard to find in the future. I have a first generation brikka, a bit worn out, that I will keep as collectable item. The 2nd gen/2020 one seems the best model to me. I just replaced the rubber gasket with a silicone. The Brikka 2nd gen and the Alessi Chipperfield models are my favorite ones these days. I am curious what will be your findings and observations when you try the 2023 brikka.
Hello, I loved your video! I need to ask you, I have a 2-cup Bialetti Brikka, and the configuration I use is: 90ml of water and 14g of coffee. It's correct? I think I should add more water and increase the grams of coffee, since I don't have a cup full of coffee left. The coffee I always use is specialty medium roast Arabica. Can you tell me how to correct the amount of water/coffee. Thanks and kind regards.
HI, thanks for your comment. I suggest to have a full basket in the moka. Full it doesn't mean pressing the coffee. just place the right amount to have a nice levelled surface. with 90ml water you will get a nice intense coffee, if you put more water like 120ml you will have less intensity but more extraction. It really depends on the taste you like. If you think that coffee taste good with 90ml you can keep 90. If it's too strong you can add hot water after to drop the intensity. If you put more water in the boiler then you might over extract the coffee and maybe it will taste a bit too bitter.
Hello Matteo, I am looking to buy a Moka Pot and I have two questions for you, after watching almost all of your videos. 1) Do you have to season the Brikka like the Express? 2) Is there a rubber o ring in there or is it a silicon one?
Hello! First of all thanks for watching most of my videos and the support. Always better to wash the Moka and run a first coffee to make sure you remove any dirt from the factory. about the gasket/o ring, Bialetti started to produce Mokas with silicon, but depending on the batch you get, you may find the rubber one. In that case you can find the silicon one on Amazon. I suggest silicon
I have the original 4-cup Brikka - the one with the weighted gasket that gets pushed up. I'm able to generate large cremas using Cafe Bustelo ground and Medaglia D'Oro, but when I grind whole beans, the crema is is very thin and dissipates in a few seconds. I'm using an OXO grinder and I'm testing settings between 4 and 6.
Which Cafe Bustelo and Medaglia D'Oro do you get? Would you think they mix Instant into their ground coffee that produces that crema? Just wondering because I believe Hag does with their crema disc for the Tassimo.
@@VonFisch1Bustelo, I get the bricks of ground. It's not instant. But it is a mix of Robusta and Arabica. What proportions I don't know. Bustelo is also generally a dark roast - which is ideal for espresso. Medaglia D'Oro, cans of grounds.
man i usually dont think about peoples vibes when i watch the informative videos but you got an awesome vibe plus cool beard mate. ordered brikka yesterday, cant wait to try it out, been drinking turkish since forever
Great video and great tips! In the maintenance part, how do you tighten the valve? I think since I opened it the brikka doesn't work like it used to. It can't handle a medium fine grind. I know Bialti insists on not opening the valve or is it just because of the warranty issues?
i am having the same issue this past month. pot get very hot to boil the coffee when it begins to brew into the pot. Strange. perhaps a tick courser grind??
I have a question I have seen many videos and they all show making a coffee with the Bialetti but how do you make a good Espresso then? Or what you teach is an Espresso? 120 ml or better 140? If I have lavazza cream would it be 19.1 grams?
The reality is that you make good espresso with an espresso machine. Moka Pot is a bit different. The coffee has less strength and doesn't have the crema like espresso because the moka pot pressure is not the same as espresso pressure.
I’ve noticed if it pauses after just half way, and then spurts, you did it right. If you notice it’s still coming out towards to the top, then spurts, you definitely have burnt coffee. I like to wet the coffee chamber and the casket before screwing it on. Make sure to measure the water using its measuring cup included. For dark roast I use 90ml sometimes 100. Less water for dark, more for light and medium roast.
Brikka isn't going to work right unless you use 120ml of cold or room temperature water in the 2 cup, or 170ml water in the 4 cup. Bialetti designed it to work with exactly that amount of water and a full basket of loose medium-fine ground coffee.
@@photina78I use 100ml and it works exactly as you’d expect. I have a 4-cup brikka. i had to make sure. Mine, has a line in the chamber. Filled it up just above it and it was 170ml in the plastic measuring cup it came with.
@@photina78found out i have a 2 cup. With a two cup i need to use 120 ml via instructions, but since I’m the only one that drinks from it, i use between 90-110 ml. Loosely. I don’t pack it down. I fill it while giving the sides some taps, I keep doing this until I form like a little mountain, then I take the back of the handle of a spoon, and slide it on and off the rim to scrape off excess coffee leaving the coffee grounds just below the rim. I’ve noticed if I don’t, and just form a mountain like I’ve use to-like a little one, the brikka will leak coffee on the sides. Just recently watched a video from Joca’s Kitchen, and she used 70ml for 16g of coffee. Going to see how this turns out soon.
@@sO_RoNerY I think the 2-cup Brikka and Moka is the perfect size for one person because I always want two shots of coffee in my drinks. I also love the way Bialetti has already done all the measuring for us so we can enjoy the simplicity of following their instructions for consistently good flavor.
So I guess it's either love or hate for the Brikka. Looking at sizes the 2 cup Brikka is the same as a 3 cup Moka, and the 4 cup is the same as the 6 cup, you're forced to use the same volume of coffee in the basket but less water is required\advised. You also have the valve which gives more pressure than the Moka (how much?). If you take crema out of this, is the Brikka for people who want to streamline the Moka workflow and get more concentrated coffee and more consistent results at the expense of control? Is the pressure increase significant and could you get the same results with the Moka just by playing with ratios and stopping the brew early, or is there a real taste difference with the Brikka which cannot be achieved with the Moka?
So, size wise I agree with you, basket is slightly smaller than 3 cups but yeah definitely more than a 2. the valve for the crema won't effect extraction but try to emulsify the coffee to create a sort of crema that is not very stable. You achieve a more concentrated coffee yes, but also because they suggest to put less water. I think with Brikka you have less control than the "express".
Damn I just bought it 2 days ago and I'm here for this explanation very detailed explanation you made. However I didn't know you can disassemble the valve since in the instructions doesn't recommend you to do so. I bought it for the cream and I'm disappointed is not the same one of the bar coffe machine. Or makes sense 😅 tho, the bar one it costs even 20k euro!
Thanks so much for the nice words. Yes I use a Comandante C40. I usually grind the coffee at 14 clicks, that is my starting point. Then depends on the coffee rather than roasting. But I suggest to grind light roast 1 or 2 clicks finer because light roast is less soluble.
Ciao, tu suggerisci 140ml di acqua. Mentre nelle istruzioni la Bialetti consiglia 120ml per 2 tazze. Tu dici 140ml perché hai notato che con quella quantità viene meglio il caffè?
That can depends on the coffee you use. What I do is: Place the basket on a scale, tare it, place the ground coffee I use in the basket and make it full distributing well it well. and weight the amount. That for me is the reference. Then I place the water. I make the coffee and taste it. If I need to adjust the dose, always based on my taste preference I do it. But my suggestion is to always fill the basket for a better extraction
there is not enough pressure in a moka pot to create a steady crema like in espresso, that's why disappear. taste wise, you get a bit more pressure than regular moka, so you can get a stronger coffee
Medium roast is something I prefer, but I prefer lighter than darker. Then it depends on the taste and also if you drink it with milk. For milky coffee I prefer darker.
Nice video! I'm doing a bit of research in this coffee world because I want to stop consuming coffe capsules, but not doing a big money investment. Would this Brika model be the way to go? Or there are other models more recommended? Thanks!
Buongiorno Matteo @matteofromtheswamps anch'io uso Comandante quanti click? Io di solito uso 15 click per la Brikka 2 cups 12gr di caffe' 100/120ml di acqua e aggiungo filtro dell'Aeropress cosa ne pensi?
si 15 clicks sono sempre la mia partenza, poi modifico a seconda del caffé che uso. Con le due tazze puoi mettere piú coffee nel basket per renderlo piú concentrato, se é quello che ti interessa. Aeropress filtro, top.
@@ibnx5830 Can someone on the store understand the grind size for moka pot? Bacause every grinder is different, so it's hard to communicate grind size. Fine size just a bit more coarser than espresso should work. What I was doing with my client in the past, I was grinding small samples of the same coffee and mark the reference from the grinder I was using. then the client was trying the coffees at home and come back communicating to me which sample worked the best and then grind the full bag of coffee with that setting.
@@iconoclast5278 First patented espresso machine by Moriondo in 1884 operates at around 1.5bars of pressure just like Brikka using the same mechanic with much simpler design, so why it's not an espresso?
@@linuxmonkey it doesn't produce a crema like an expresso from a expresso machine, that was the 1st observation and that's the main reason for this stove pot
2024 I just bought a Brikka and I’m not liking the valve feature!…or maybe I haven’t gotten the grind size right. But it first sounds like a light explosion, a very little coffee comes out, leave it on stove until it finally starts flowing again and has to be kept on medium heat or else it will not continue to pour coffee.!!!!
I'm looking for a machine to make creamy espressos that can be stored away after use. So very small and should not remain on the work surface permanently. An idea ?
5:26 is what I was searching for before making a purchase decision. Thanks.
Thanks Matteo for featuring the Brikka. I've been using one daily for over a year and I really like it. I use an aeropress filter too which seems to give a little more 'crema'. I use 15g fresh ground coffee to 120g water. Cheers.
Thanks for your comment. I use the aeropress filter too. The pot can produce a good coffee, I just wished it could have made a better crema. Thanks for sharing you brewing ratio.
Amazing - a straight answer for once! thank you so much.
Bought my Brikka hoping it would produce crema, but alas it doesn't, your video is spot on.....👍
Nice video. Been using a Brikka for a year now, and prefer using cold water and the ammount recomended by the user manual (120 ml. 2 cup / 180 ml. 4 cup). The top valve increases the pressure and the water is hotter when brewing even with a cold start. By using less water than the regular pots, it avoids overextraction. That's also why I use a finer grind (4 with moka, 3-3.5 with brikka on my 1zpresso Kpro). Also, I don't use the aeropress filter on brikka, I think it makes too much pressure.
The results are a stronger and sweeter brew, closer in flavor but without the mouthfeel and body of real espresso. Sometimes there is crema, sometimes the foam dissappers in seconds. I think it depends on the type and roast of the coffee.
Thanks so much for sharing you method, I find it very clever. The AP filter it works good for me, probably because I'm not grinding fine like you do. Just be careful with the grinding fine because I can notice more chances of channeling with brikka more than moka express.
Are you able to use the filter on the 4 cup Brikka?
My Brikka is the mk1, with a weighted lid on the chimney. It has a water level marker in the upper portion, to then pour into the boiling chamber.
The results are consistently good: maybe after use of a regular mokka pot.
Yo mate! nice vid. I have brikka to and i have alittle different recipy.
1- boil water
2- pre heat brikka
3- grind coffe, like you said some times is 17.5g sometimes is 19g, depends on coffe
4- i put coffe to cofee holder from brikka and tap it on sides and on table like you did.
5- throw water away from brikka after preheat
6- put 120ml of around 80 degree water to mokka
7-put coffe holder to brikka
8- preinffusion with 85-90 degree water, something around 15-20ml just to make all coffe be wet
9- wait 30-45 sec
10- using gloves,spin brikka together
11- put on small fire
12-wait till it start browing
13-after coffee start to apear leave it on same stove lid but cut off fire
14- when it start splitting (this last fase) take mokka from stove and pour it :)
This is my recipe Mate, try it and tell me how you like it :)
Some times i use paper filter on coffe before spin but i see i have some leaking most of the time soo i stope using those for brikka
That sounds interesting. Thanks for sharing!! I will try it
That's ridiculous, makes no sense and negates the point of a Moka pot.
@@truantray why?
Seems like a huge effort, but if its fun for you why not doing such things :) go on ❤
I have been using this same pot now for one month and it consistently brews excellent tasting coffee .
Excellent video, straight to the point and packed with useful content. Thank you!
Thanks so much for your comment. I really appreciate your feedback :)
I used to have a Bialetti Moka pot without the valve, and the consistency of it was all over the place, when I switched to the Brikka I got a superior cup of coffee, and I have yet to make a bad cup.
I bought the 2 cup model which makes about a 1/3rd of a cup of coffee, 2 cups in Italian are a lot different than what Americans are used to seeing, but buyers should beware of that two-cup maker isn't going to give you 2 American-size cups of coffee, if you need more coffee get the 4 cup model, this will make about 2/3rds of a cup of coffee.
What I found out is that with the 2 cup model I can take the O ring off on the bottom of the pitcher, put in 2 Aeropress filters (1 filter will not hold, and 3 is too many), put the O ring back in to hold the filters in place, and then those filters keep the valve from clogging, plus to me it seems to improve the flavor a tad. The filters will last at least a dozen uses. Leave the filters under the O ring and rinse the coffee debris off the filters using a light spray, a hard spray will tear up the filters.
Never wash any aluminum Moka pot in the dishwasher or use any type of dish soap on them, it will ruin the finish and the pot is shot. Follow the washing directions. I've found that I can keep it pretty clean simply by wiping it out with a paper towel, then I cycle clear water through the unit just like when I make coffee but without the coffee, I use a medium-high heat for this, and that hot water will help keep the internals clean.
The only weakness I found with this unit is the small black knob on the lid the screw that holds that knob onto the lid keeps coming loose, so I but some thread locker on it and now it doesn't come loose.
Hi, do you use the paper filters or a reusable fine mesh?
I'm interested in trying a Bialetti but trying to decide between this and the regular Moka Express and my qualms about the regular Moka pot is being too finicky. You do find the Brikka more consistent and easier to work with? It may not be espresso but I'd like a super strong cup.
I do wash my pots with some mild soap as soon as I take them out of the box. After making a pot with boiling water and then three with coffee which I discard, my pot is ready to go. It’s not shot.
I'm a big fan of the Brikka due to the increased pressure the valve creates, which results in a delicious crema. I use less water, and measure it with the provided cup, room temp is fine. I always use freshly ground coffee ground with my 1Zpresso J-Max S and heat on low flame. Creama is great, makes for a richer coffee. BTW, Brikka instructions says ' never unscrew the valve system from the column'.
Why are there so many comments that are almost identical to this?
Are these just bot comments?
I've just started using my Bialetti after an old work colleague from Bologna showed me it years ago. But your videos have been a great refresher with the standard little Bialetti. As my enjoyment increases in making my own coffee this way, I'm quite intrigued in the Brikka. Grazie mille, e buon fortuna!
Honestly with you, I don't think the Brikka is that much better. You have the feature of the extra valve to create this crema that to be honest doesn't have a good quality. I still prefer the classic one because I can control better the coffee
@@matteofromtheswamps Yes I agree. I have been putting demerara sugar in mine and been getting a really nice layer on top. So I think I'll stick with that! Thank you
That was a ton of information compressed into a 7 minute video. Great job man! You have a lovely accent by the way.
I try to make every sentence counts :) Thanks for your feedback and the compliment :)
I prefer the old brikka. The funnel is so much more strongly built. I use 20g of coffee and tamp it down quite strongly. I always use hot water too and my coffee is always excellent.
Is it always the same brand that You use ? Which brand?
Great video, different water temp. for different types of coffee. Also removing it from heat when if begins to flow👍🏻
I´m just getting started, watching a few videos to determine if I buy an espresso machine or an italian coffee maker and came accross your video. Based on your detailed recommendations and the comments, it feels like I stumbled into the pro section of a coffee club! Will watch the rest of your videos. Great video Matteo! 🙌
Coffee can be a tricky rabbit hole. I went in more than 20 years ago I never manage to go out XD.
Thank you very much for your support
So...which one did you get?
I've been using the Brikka and loving it. It's a little more viscose than the Moka that's why I like it in the morning. I enjoy it as is or added hot water to make an Americano. The evenings I prefer the regular Moka pot. The induction versions have been excellent.
I just received mine today and could not even use it cuz it was to small, so i´ll have to wait for the difuser which i didn´t know it existed. Your review was so useful. senza il tuo video no avrei mai indovinato che ci fosse qualcosa del genere. grazie
Always a pleasure watching your videos
🙏
I've been using both the Bialetti Moka and Brikka for years. I like to use the Brikka more for the crema, but it's more inconsistent and occasionally get burnt coffee. Plus, the Brikka is not made in Italy (made in Romania). The first one I bought needed to be replaced because the bottom of the water chamber was leaking. The Moka pot is reliable. I rarely have issues.
I just bought a Cafflano Kompresso for a more real espresso shot. So far, I like it, but haven't used freshly ground coffee beans yet. Even with the store bought ground espresso, it tastes better than both the Moka and Brikka! Not much crema though. Hopefully, the fresh ground beans will produce the crema I love.
I did have the first released model. Big deep funnel force you to use high coffee ratio (almost 26g for my 2 cups!!!) and the original crema valve vacuums the boiler time to time and makes it almost impossible to unscrew. The new model looks more friendly.
I found one at my local salvage sure, they buy insurance claim inventory, so I bought the 2 cup Brikka very cheap.
My grandfather was born in Sicily, and he always had these odd coffee pot contraptions, thinking back, his favorite was a Moka pot.
So I made my first one, added a splash of Dunkin's extra extra creamer, and it was the best cup of coffee I ever had. While I'm not one to care about foam , deconstruction and all that other stuff, as far as taste went, it was great. I did use fresh roasted beans that I grinded to a slightly larger than espresso grind, and it was perfect!
Hello Matteo! Thank you for all your helpful videos, I love learning from them! Just got my Brikka today (my very first moka pot) and I do have a few questions.
I tried to put room temp water on the lowest heat, it made some whistling noises for a some time.. is that normal? I couldn't find much information about it? :(
Also, it took ~20 minutes for the coffee to be ready, does it usually take that long with room temp water? (I used 180ml water with 16-17g dark roast coffee medium grind)..
Is that a 4 cups Brikka? If it's too slow, try to increase a bit the temperature of the stove. Also the whistling can come for the valve on top of the chimney. If there is steam it can do it.
@@matteofromtheswamps Thank you for the answer. Yes, it's a 4 cup Brikka, I am trying to increase the heat bit by bit, got it down to 9 minutes so far.. Don't know if its too long or not but the coffee tastes great!
Just adjust temp to minimum possible... for me part of making coffee is the adventure of not controling things and doing acording your mood. I use moka when i have a very good fresh blend and the patience to do it the way you show it, other days i just use my regular coffee brewer for breakfast and turkish on weekends is a must, it´s so easy and hard to make it wrong. Otherway i go to my local coffee shop and just let the barista worry about the science.
video davvero fantastico. apprezzo l'onestà e i dettagli. il Brikka è caro ma a che serve se non c'è la crema?
Grazie. é piú una mossa marketing perché la gente é fissata con la crema perché pensa la moka sia come l'espresso. Io sto cercando di far capire la differenza. Piano piano ci riusciamo. Grazie ancora per il tuo commento
@@matteofromtheswamps secondo me la brikka è più consistente, un sapore più corposo. magari ci faccio più attenzione.
Thanks! i'll go with moka now :)
It would be great if you can make Brikka series. Possible subjects that will be very interesting to see:
Moka VS Venus VS Brikka
Upgrading from Moka/Venus to Brikka
Why Brikka uses 1.5X coffee amount?
Paper filter for Brikka
Different grinding settings for Brikka
How to clean Brikka
Does Silicon part will reduce lifetime of Brikka?
Brikka mistakes for beginners
If possible, please mention the number of clicks for Comandante in your videos. It's highly popular grinder and almost non info regarding usage of it for mokas.
Why do you use 140ml of water if recommended 120?
Thank you for your videos, they helped me a lot.
Thanks for you comment.
Also thank you for all the suggestion. At the moment I'm working on the comparison between moka express and brikka, so few of the points of the list are going to be covered. With the time, I'll cover more of them.
I'm using 140 because at the same time I'm comparing the 2 mokas. I'll share the 120 ml one in the comparison video.
Thanks again for the support and the suggestions.
Ciao posso chiederti x favore come fare un caffè arabica meno acqouso con la brikka?Grazie
Ciao! Ti consiglio di mettere meno acqua come prima cosa, poi se non é sufficiente puoi macinare il caffé piú fino. Ricordati sempre di riempire al massimo il cestello e non premere.
I love my brikka. And yes it does. Second favourite is Flair Espresso.
2.2024 YT probably gave me this vid because it overheard that I just purchased a like-new-in-box 2006 silver-colored Bialetti Mukka Express for $35 on local FB. It seems to function somewhat like the Brikka. and it makes a decent crema. So far, I feel it produces a somewhat over-cooked, very strong coffee with complete caffeine extraction. My Gaggia produces a much better tasting shot (of course) but nothing beats the buzz off a Mukka, it is perfect for on the road with a propane burner. The Mukka 2 - cup produces two 7.4 ounce drinks (which normally includes milk but you can use it w/o milk). If the valve is taken off, coffee shoots to the ceiling, the basket inside the machine has a sudden release valve. The Mukka gives you the option of 'latte' and 'cappuccino' but you don't have to put milk in the top if you don't want to. The coffee-delivery in 'latte' mode is similar to a regular moka pot (except fill the water tank but pour it when desired consistency is reached. If you don't fill the water all the way, even if you won't be using a lot of it, the coffee comes out sort of cold. >>> BUT, to make the coffee in the fast hot EXPLOSIVE 'cappucino mode (faster than Brikka).. you only fill the water tank about 1/3 of the way and it makes hardly a sound until it shoots the pressurized water thru the coffee in about 2 seconds.
Hi😆very impressive, keep it up. The Brrika is definitely an improved version of the original Moka ans it gives that extra. By using low heat and add a paper filter, the crema increases and give that feeling of poor man espresso. Thanks for the tips on cleaning. Also, is there another way to get better crema to intensify the espresso feel?
Abdillah
👋🏼Ciao
Hi Abdillah, Thanks for the comment. Crema with moka pot is not the same as with espresso machine as I explain in the video. Hard to get a better one. You can get it with fresher coffee because it contains more CO2
Thanks for the video! So if you had to choose now, would you get a New Brikka or just a classic Bialetti Moka?
I say the classic. It give me better control. The crema is not supposed to be present in moka pot anyway
Favoloso 💥. You look like Paul Kent character from Ted Lasso series 👍. Except you smile 😄. Great concept. Grazia Mille !😊
I never watched that series, I'll check it out. ahahaha. thanks
I have a 2 Cup Moka and it is fantastic and even makes same crema :) this week for my B'day i bought a 4 Cup Brikka i just tried the morning [i noticed the taste is much *richer than the Moka] but i noticed the pressure with the value but i am unsure it don't make [any] crema, i saw a bit coming out of the spout but when settled zero. Any tips for me?
I have the old Brikka and the 2020. I like the flavor of the coffee it produces. It seems more consistent than with my other traditional moka pots. . What do you think of the 2023 model with a narrower base? Does it have a new valve? Although the narrower base makes it require a steel plate on the stove. Regarding keeping the valve clean, using an aeropress paper filter may help, also wouldn't that increase the pressure slightly?
Hi! Yes, I found the Brikka more consistent than the others because of the second valve system that regulates the flow. I don't have it yet but I think they reduce the boiler to fit 120 ml and not 140 ml like the previous model. The valve system is the same as the 2020, for them it's easier to produce and brake less compare the old one. I don't think you need a plate if you use it with gas stove, just the small one. for induction yes, you need an adaptor.
regarding the cleaning, even with Aeropress filter, oils and fine particles can still pass through. and also yes, it increases the pressure. I never suggest AP filter with Brikka
@@matteofromtheswamps I bought 2 used brikka pots on Amazon for $30 each (in the USA they go for $50 but prices can fluctuate significantly on Amazon ). They sent me by mistake one of the 3rd generation (2023 model) one with the smaller boiler.
I find the 2nd generation much better.
Brewing the coffee with the 2023 model much slower, like twice as long.
The handle is wider and it does not allow the top to stay open on its own.
Also even if the handle is thicker, it is at a lower angle so your hand is closer to the pot when you pour the coffee.
The base is too small, which makes no sense. Also the funnel is different with a thinner, longer tube.
I am going to return the 2023 model and buying a second 2020 model as a backup, as it may be hard to find in the future.
I have a first generation brikka, a bit worn out, that I will keep as collectable item.
The 2nd gen/2020 one seems the best model to me. I just replaced the rubber gasket with a silicone.
The Brikka 2nd gen and the Alessi Chipperfield models are my favorite ones these days.
I am curious what will be your findings and observations when you try the 2023 brikka.
Hello, I loved your video! I need to ask you, I have a 2-cup Bialetti Brikka, and the configuration I use is: 90ml of water and 14g of coffee. It's correct? I think I should add more water and increase the grams of coffee, since I don't have a cup full of coffee left. The coffee I always use is specialty medium roast Arabica. Can you tell me how to correct the amount of water/coffee. Thanks and kind regards.
HI, thanks for your comment. I suggest to have a full basket in the moka. Full it doesn't mean pressing the coffee. just place the right amount to have a nice levelled surface. with 90ml water you will get a nice intense coffee, if you put more water like 120ml you will have less intensity but more extraction. It really depends on the taste you like. If you think that coffee taste good with 90ml you can keep 90. If it's too strong you can add hot water after to drop the intensity. If you put more water in the boiler then you might over extract the coffee and maybe it will taste a bit too bitter.
Hello Matteo, I am looking to buy a Moka Pot and I have two questions for you, after watching almost all of your videos. 1) Do you have to season the Brikka like the Express? 2) Is there a rubber o ring in there or is it a silicon one?
Hello! First of all thanks for watching most of my videos and the support.
Always better to wash the Moka and run a first coffee to make sure you remove any dirt from the factory. about the gasket/o ring, Bialetti started to produce Mokas with silicon, but depending on the batch you get, you may find the rubber one. In that case you can find the silicon one on Amazon. I suggest silicon
I have the original 4-cup Brikka - the one with the weighted gasket that gets pushed up. I'm able to generate large cremas using Cafe Bustelo ground and Medaglia D'Oro, but when I grind whole beans, the crema is is very thin and dissipates in a few seconds. I'm using an OXO grinder and I'm testing settings between 4 and 6.
Which Cafe Bustelo and Medaglia D'Oro do you get? Would you think they mix Instant into their ground coffee that produces that crema? Just wondering because I believe Hag does with their crema disc for the Tassimo.
@@VonFisch1Bustelo, I get the bricks of ground. It's not instant. But it is a mix of Robusta and Arabica. What proportions I don't know. Bustelo is also generally a dark roast - which is ideal for espresso. Medaglia D'Oro, cans of grounds.
Very well explained thank you
man i usually dont think about peoples vibes when i watch the informative videos but you got an awesome vibe plus cool beard mate. ordered brikka yesterday, cant wait to try it out, been drinking turkish since forever
Thanks :)
Avoid not drying the pot. Lots of my customers complain but this is logical. The coffee gets wet and blocks the vaporization
Great video and great tips!
In the maintenance part, how do you tighten the valve?
I think since I opened it the brikka doesn't work like it used to.
It can't handle a medium fine grind.
I know Bialti insists on not opening the valve or is it just because of the warranty issues?
to open and close the valve I a wrench key. I clean it often and I never had problem.
Thanks for the explanation. Is it normal to have more coffee coming out of one swap hole than the other?
I don't think there is a problem. maybe some difference in the production of the top part.
i am having the same issue this past month. pot get very hot to boil the coffee when it begins to brew into the pot. Strange. perhaps a tick courser grind??
@@brutus85vette courser grind size help. Especially with Brikka because you produce less resistance
Good work 👍
I have a question I have seen many videos and they all show making a coffee with the Bialetti but how do you make a good Espresso then?
Or what you teach is an Espresso?
120 ml or better 140? If I have lavazza cream would it be 19.1 grams?
The reality is that you make good espresso with an espresso machine.
Moka Pot is a bit different. The coffee has less strength and doesn't have the crema like espresso because the moka pot pressure is not the same as espresso pressure.
are you sure it is the 2 cup brikka and not the 4 cup version? My 4 cup Bialetti Venus barely holds 20g of coffee.
Yes yes I'm sure, also the Venus is different than the Brikka
I’ve noticed if it pauses after just half way, and then spurts, you did it right. If you notice it’s still coming out towards to the top, then spurts, you definitely have burnt coffee. I like to wet the coffee chamber and the casket before screwing it on.
Make sure to measure the water using its measuring cup included. For dark roast I use 90ml sometimes 100. Less water for dark, more for light and medium roast.
Brikka isn't going to work right unless you use 120ml of cold or room temperature water in the 2 cup, or 170ml water in the 4 cup. Bialetti designed it to work with exactly that amount of water and a full basket of loose medium-fine ground coffee.
@@photina78I use 100ml and it works exactly as you’d expect. I have a 4-cup brikka. i had to make sure. Mine, has a line in the chamber. Filled it up just above it and it was 170ml in the plastic measuring cup it came with.
@@sO_RoNerY How much coffee do you use in your 4 cup Brikka? Do you fill it loosely till it's even with the rim per Bialetti's instructions?
@@photina78found out i have a 2 cup. With a two cup i need to use 120 ml via instructions, but since I’m the only one that drinks from it, i use between 90-110 ml. Loosely. I don’t pack it down. I fill it while giving the sides some taps, I keep doing this until I form like a little mountain, then I take the back of the handle of a spoon, and slide it on and off the rim to scrape off excess coffee leaving the coffee grounds just below the rim. I’ve noticed if I don’t, and just form a mountain like I’ve use to-like a little one, the brikka will leak coffee on the sides.
Just recently watched a video from Joca’s Kitchen, and she used 70ml for 16g of coffee. Going to see how this turns out soon.
@@sO_RoNerY I think the 2-cup Brikka and Moka is the perfect size for one person because I always want two shots of coffee in my drinks.
I also love the way Bialetti has already done all the measuring for us so we can enjoy the simplicity of following their instructions for consistently good flavor.
So I guess it's either love or hate for the Brikka. Looking at sizes the 2 cup Brikka is the same as a 3 cup Moka, and the 4 cup is the same as the 6 cup, you're forced to use the same volume of coffee in the basket but less water is required\advised. You also have the valve which gives more pressure than the Moka (how much?). If you take crema out of this, is the Brikka for people who want to streamline the Moka workflow and get more concentrated coffee and more consistent results at the expense of control? Is the pressure increase significant and could you get the same results with the Moka just by playing with ratios and stopping the brew early, or is there a real taste difference with the Brikka which cannot be achieved with the Moka?
So, size wise I agree with you, basket is slightly smaller than 3 cups but yeah definitely more than a 2. the valve for the crema won't effect extraction but try to emulsify the coffee to create a sort of crema that is not very stable. You achieve a more concentrated coffee yes, but also because they suggest to put less water. I think with Brikka you have less control than the "express".
Your accent is so genuine that I even want to give you a big kiss! Haha but I don’t think your my type hehe!
My next bialetti will be the inbox one
Damn I just bought it 2 days ago and I'm here for this explanation very detailed explanation you made. However I didn't know you can disassemble the valve since in the instructions doesn't recommend you to do so. I bought it for the cream and I'm disappointed is not the same one of the bar coffe machine. Or makes sense 😅 tho, the bar one it costs even 20k euro!
Well they suggest to don’t open it to avoid damaging. Can do a bit of crema but not as espresso machine. That you can also get for less than 20k 😆
@@matteofromtheswamps haha makes sense yes , also freshly coffee grinding it makes more oxygen and so more cream 😀 with cheap machines
@@Leonardo_davinci_ exactly fresher coffee makes more crema. If I may correct you, it's not oxygen but CO2 making the crema. :)
Nice espresso.
Love your content. Are you using a Comandante C40? What grinder settings are you using for the light and the dark roasted coffee?
Thanks so much for the nice words. Yes I use a Comandante C40. I usually grind the coffee at 14 clicks, that is my starting point. Then depends on the coffee rather than roasting. But I suggest to grind light roast 1 or 2 clicks finer because light roast is less soluble.
Ciao, tu suggerisci 140ml di acqua. Mentre nelle istruzioni la Bialetti consiglia 120ml per 2 tazze. Tu dici 140ml perché hai notato che con quella quantità viene meglio il caffè?
Fantastico!
Does the temperature at the bottom make a difference? I thought it needs to get to the boil before it can come up through the funnel
I just posted a new video about that. Also, no the water shouldn’t boil otherwise you risk over extraction and sputtering
Is there an electric espresso machine you recommend.
How many grams of coffee should I use for 4 cups Vialetti Brikka induction?
That can depends on the coffee you use. What I do is: Place the basket on a scale, tare it, place the ground coffee I use in the basket and make it full distributing well it well. and weight the amount. That for me is the reference. Then I place the water. I make the coffee and taste it. If I need to adjust the dose, always based on my taste preference I do it.
But my suggestion is to always fill the basket for a better extraction
Is it possible that I use the 4 Moka pot to make only 2 cups ( using 90ml water and 30 grams of coffee)
sir , is the 2 cup model get more crema then 4cup model? i read many review on internet...that 2 cup more get good crema then 4 cups
What point is there when the crema disappears so quickly? The final taste is perhaps the same as a regular moka pot?
there is not enough pressure in a moka pot to create a steady crema like in espresso, that's why disappear. taste wise, you get a bit more pressure than regular moka, so you can get a stronger coffee
Thank you.@@matteofromtheswamps
@@monteirolobato6830 :)
Would you recommend a lighter coffee over a darker one for Moka Pots?
Medium roast is something I prefer, but I prefer lighter than darker. Then it depends on the taste and also if you drink it with milk. For milky coffee I prefer darker.
Nice video!
I'm doing a bit of research in this coffee world because I want to stop consuming coffe capsules, but not doing a big money investment.
Would this Brika model be the way to go? Or there are other models more recommended?
Thanks!
Hi, I would suggest the Moka Express from Bialetti over the Brikka. it's easier to control
@@matteofromtheswamps thanks for the advice
I had an order for one and just saw your video. Order cancelled 😂. Thanks for saving me money.
I'm sorry for making you cancel the order, but I needed to say the reality. Happy I make you save money
Buongiorno Matteo @matteofromtheswamps anch'io uso Comandante quanti click? Io di solito uso 15 click per la Brikka 2 cups 12gr di caffe' 100/120ml di acqua e aggiungo filtro dell'Aeropress cosa ne pensi?
si 15 clicks sono sempre la mia partenza, poi modifico a seconda del caffé che uso. Con le due tazze puoi mettere piú coffee nel basket per renderlo piú concentrato, se é quello che ti interessa. Aeropress filtro, top.
any difference with the older model with the big metal valve?
This new model is more durable and easier to maintain.
Following!
In 1:30 you said 'this is 2 cups Brikka basket'. It looks like 4 cups. So, how is it actually?
Yes it is a 2 cups, maybe the camera makes the basket looks bigger.
Thanks!
Thank you very much! :)
Can I place a normal (not induction) Brikka on electric plate?
electric plate yes. no problem.
Sir can u tell me what grind size do you use make coffe with mocapot, thank you
I go for a fine grind just a bit more coarser than espresso. Do you grind your coffee at home? Which grinder you using? Thanks
@@matteofromtheswamps no, its grinded from the coffee store
@@ibnx5830 Can someone on the store understand the grind size for moka pot? Bacause every grinder is different, so it's hard to communicate grind size. Fine size just a bit more coarser than espresso should work. What I was doing with my client in the past, I was grinding small samples of the same coffee and mark the reference from the grinder I was using. then the client was trying the coffees at home and come back communicating to me which sample worked the best and then grind the full bag of coffee with that setting.
I’m going to have to get me a Bialetti Brikka. I have an imusa moka pot and can’t get that crema.
No rubber taste right?
The Brikka has a better gasket compared to the classic from the Express. But I always suggest getting a silicon one
eletrica boaletti?
how about?
My reason for not buying the Brikka is honest to goodness that there's no 6 cup pot 😢
La quantità di crema prodotta dipende dal tipo e dalla miscela di caffè e dalla sua macinatura.
🫡
''Does it Make Crema Like an Espresso'' NO
Yes it is. Maybe not as the crema like an espresso you used to, but still an espresso.
@@linuxmonkey''Does it Make Crema? Like an Espresso'' the word is does it make 'Crema' not expresso.
@@iconoclast5278 First patented espresso machine by Moriondo in 1884 operates at around 1.5bars of pressure just like Brikka using the same mechanic with much simpler design, so why it's not an espresso?
@@linuxmonkey it doesn't produce a crema like an expresso from a expresso machine, that was the 1st observation and that's the main reason for this stove pot
2024 I just bought a Brikka and I’m not liking the valve feature!…or maybe I haven’t gotten the grind size right. But it first sounds like a light explosion, a very little coffee comes out, leave it on stove until it finally starts flowing again and has to be kept on medium heat or else it will not continue to pour coffee.!!!!
Thank you, never begin with this kind of nonsense with other words. :-)
I sent mine back - complete crap imo. The original steel valve version was vastly superior.
I'm looking for a machine to make creamy espressos that can be stored away after use. So very small and should not remain on the work surface permanently. An idea ?
there are some portable espresso machine in the market. this is an example ua-cam.com/video/noYtUfsxm8M/v-deo.html