Bialetti Brikka - Does it Make Crema Like an Espresso? 

Amazing - a straight answer for once! thank you so much.

I have been using this same pot now for one month and it consistently brews excellent tasting coffee .

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 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.

Bought my Brikka hoping it would produce crema, but alas it doesn't, your video is spot on.....👍

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.

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.

Great video, different water temp. for different types of coffee. Also removing it from heat when if begins to flow👍🏻

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!

That was a ton of information compressed into a 7 minute video. Great job man! You have a lovely accent by the way.

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! 🙌

Always a pleasure watching your videos

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.

Very well explained thank you

I love my brikka. And yes it does. Second favourite is Flair Espresso.

Fantastico!

Thanks! i'll go with moka now :)

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 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'.

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.

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.

Good work 👍

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.

Favoloso 💥. You look like Paul Kent character from Ted Lasso series 👍. Except you smile 😄. Great concept. Grazia Mille !😊

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

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.

Nice espresso.

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.

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

Is there an electric espresso machine you recommend.

My next bialetti will be the inbox one

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.

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!

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.

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?

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

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? ‏‪ ‏

Thanks!

Love your content. Are you using a Comandante C40? What grinder settings are you using for the light and the dark roasted coffee?

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.

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.

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

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?

Thanks for the explanation. Is it normal to have more coffee coming out of one swap hole than the other?

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

Would you recommend a lighter coffee over a darker one for Moka Pots?

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?

Following!

any difference with the older model with the big metal valve?

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?

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?

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!

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 ?

video davvero fantastico. apprezzo l'onestà e i dettagli. il Brikka è caro ma a che serve se non c'è la crema?

Can I place a normal (not induction) Brikka on electric plate?

Sir can u tell me what grind size do you use make coffe with mocapot, thank you

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?

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?

eletrica boaletti? how about?

I’m going to have to get me a Bialetti Brikka. I have an imusa moka pot and can’t get that crema.

What point is there when the crema disappears so quickly? The final taste is perhaps the same as a regular moka pot?

How many grams of coffee should I use for 4 cups Vialetti Brikka induction?

I had an order for one and just saw your video. Order cancelled 😂. Thanks for saving me money.

In 1:30 you said 'this is 2 cups Brikka basket'. It looks like 4 cups. So, how is it actually?

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!

No rubber taste right?

La quantità di crema prodotta dipende dal tipo e dalla miscela di caffè e dalla sua macinatura.

🫡

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.

''Does it Make Crema Like an Espresso'' NO