Brikka Moka Pot Stovetop Espresso Maker – Crema-Rich Italian Coffee Maker, 2 Espresso Shots (3.4 oz / 100 mL), Black

I have an old stainless steel espresso maker. Works ok, but I get zero schiuma. This Brikka is exceptional. Coffee quality is great, schiuma is as good as a bazillion dollar high pressure espresso machine. If I could give it 6 stars I would.

This little guy is amazing. It looks good when not using it too. It's very durable but be sure to clean it properly and don't let it sit, wipe it dry once it's clean. This Brikka will give you outstanding coffee but make sure you do it right. You may have to play with measurements so don't judge until you get it right. I put cold, filtered water from my fridge into the bottom (black) part up to the release valve (I think that's what it is?) Next, put your finely ground coffee ground in the coffee holder. I use the back of a spoon to slightly press the ground down. I use 4-5 heaping scoopfuls so it's just under the rim. Put this into the black crock and screw the top on well. If you don't, pressure will release and you'll have a mess with little to no coffee. Tighten it too much and you'll have a devil of a time getting it off! Put it on a stove set to medium-med high heat. Slow is the way to go! It should take about 5 min. You'll hear it start to foam and bubble into the carafe. When your coffee bubbles to just at the part where you pour, remove it from the heat so it can continue to finish. When first starting, you might want a plate handy in case you wait to long and it boils out and over. Once done, give a few seconds before pouring. Pour SLOWLY and take slow moments to pause, tip it back, and pour again. This way you won't lose any of that amazing froth! The 4 cup is only a 2 cup for our home. We use 6 oz cups so you might get 3-4 cups if you use 3 or 4 oz cups to drink from. Now while this will make almost any coffee taste 1000 times better, you have to start with the best coffee you can but this little guy really pulls the bitterness out so you taste only frothy yumminess.

for years ive been wanting a bialetti as i understood them to be the best of the best as far as getting a fresh, espresso-like brew from your coffee beans, well, I was really wrong, this thing sucked. No idea why but this pot has a huge hole in the top, so when you brew the coffee if it sputters it goes all over. I thought maybe the first one I ordered was just missing a part of the lid so i returned it, and got the same exact thing again. I am not sure why there is a giant hole in the lid but also, water would constantly pour out of the lower rim of the pot where you screw the top and bottom together. I thought maybe this was normal, but after trying a second pot with bialetti i returned it and got a pot from a place called coffee gator and this one was cheaper and even came with two tiny small cups. it didn't leak when screwed together and it has a lid that completely encompasses the pot so even if the liquid spurts, it doesn't go everywhere. it also seemed to spurt way less than the bialetti. i thought bialetti was a good pot because they have been around forever but their pot seems to be just old junk, more modern companies and pots are better,.

UPDATE: After reviewing this, I did have a couple episodes of the pot overflowing, as some reviewers noted. The key to avoid that problem is low heat. In my initial review, I suggested a small burner with medium flame. I've revised that to a small burner with low flame. Put it over a small flame and be patient for it to go through it's pressure sycle. Follow these instructions to the letter, and you will be rewarded with rich, creamy crema from a humble stovetop Moka pot. Yes, real crema—from a Moka. I didn’t believe it either, but the 2-cup Bialetti Brikka delivers. It’s a quirky little contraption—looks a bit odd with that big hole in the lid—but don’t be fooled. It’s all part of the clever engineering that actually works like a charm. ☕️ WATER MEASUREMENT IS KEY DO NOT fill the base up to the safety valve like you would with a regular Moka pot. That’s the old way. For the 2-cup version, use exactly 120 ml of water—this only fills the base about halfway to the valve. The pot comes with a measuring cup, which I use every time I make coffee with this pot. If you find it hard to read, you can so I just put the base on a coffee scale, zero it, and pour in cold or room temperature filtered water until it hits 120 ml (or 120 grams - same thing) 🔥 Important: Put cold or room temp water in the base. Do not put hot water in the base like some folks do with a standard Moka. The method of this pot requires a slower, more controlled buildup of pressure. ☕️ COFFEE GRIND: DIAL IT IN Place the filter cup into the base and fill it to the top with medium-fine ground coffee. I grind my own beans using a Rancilio Rocky, and setting 15 works perfectly. It feels like fine sand between your fingers. (Of course, your ideal setting might vary slightly depending on your grinder’s calibration.) You can also use pre-ground coffee made for Moka pots—brands like Kimbo Gold or Bialetti work beautifully and are easy to find. ❗️ DO NOT tamp the grounds. Just fill to the top, then scrape across the surface to level it off. 🔧 ASSEMBLY & BREWING Screw on the top, and tighten it—not overly tight, just snug. Place it on a small gas burner set to low heat. You may need to experiment with flame size to find the sweet spot for your setup. Listen carefully: when you hear that beloved Brikka gurgle, turn off the flame and let the extraction finish either on the burner or on the counter. I just leave mine on the burner. Look through the hole in the lid… crema! Real, glorious crema. I even got crema using a dark San Francisco Bay French Roast, which blew my mind. 🚫 DON’T DO THIS Some Moka pot guides suggest immersing the base in cold water post-brew. Don’t. The Brikka relies on a very specific internal pressure curve, and that will mess with the flow and crema development. Let it do its thing. 🍮 THE PAYOFF Pour it slowly into a small espresso cup and watch as the crema floats up and spreads evenly across the top. That’s when you know you did it right. Pure Moka-Espresso Bliss. Bravo, Bialetti. Brikka is the real deal. ☕️🇮🇹

This is about the 4th stove top espresso maker I’ve owned in this lifetime. The others were different brands, and I never liked the results. I could never get the heat right and always burned the coffee in the top before the whole batch was brewed. And I never saw any crema. But this little guy was different. I hovered over it watching and it took a few minutes to liven up. I kept turning the heat down, so not to scorch it. There was a little trickle that came up and sat in the bottom of the upper pot which I was worried about, again didn’t want it to boil or burn but that didn’t happen. I was patient and when it was ready the crema came up first and in a flash there it was. Good, Strong, not bitter, and worthy of frothed milk. It was the best cup of coffee I’ve had in a long time. Looking forward to getting to know it better. 4 stars because it just got here. Will see how it holds up but a better mousetrap so far in my experience. I got the bigger one and glad I did.

I had a Moka Express - the rare 1 cup version but after a decade or so. the handle broke and became inconvenient. I am a backpack camper - and my most luxurious mode is dispersed camping in my truck, no fancy solar camper vans, Just a simple coleman. for a stove The trick is to use good coffee. Your roaster will tell you of these fancy small lot coffees but the Lavazza Crema Gusto and Rosa are the most convenient and sure proof ways to use on these. They are also Arabica and Robusta blends and rRbusta besides having more kick also releases more crema. The Lacazza's are also ground properly, Having said that I also use whole coffee that I grind but so far nothing beats the Lavazza for this machine specially if you drink undiluted unsweetened espresso. Also if you ask Italians in Italy that's what they would recommend. Of course you need to use it ASAP and by the time you get to the end, the taste will not be as good and the crema less as the coffee contacts the air. If you do latte and sweeten your drink, maybe not a big deal. Aside from all the instruction above, the trick is to a paper filter that is use for Aeropress - Aside from filtering the ground, I think they increase the pressure over slightly. Maybe it's because I live at 6L + ft over sea level and my camping is all the way to 9K. Water boils at a lower temp here and the paper filter helps in increasing the pressure a bit. I also pre infuse it. Meaning when the the first coffee appears. I take it off the fire and let it sit for 30 seconds or more and then bring it back again. So instead of 5 minutes it adds another minute or more. If the gurgling happens and you still have it on the fire, the crema may collapse. I sometime use less water - You can also upgrade the filter with the E&B filter - pricey at 22. A little different and I think the gasket they have is a little better and will deliver a cleaner coffee as if you are using the paper filter. For me, the paper filter is 6 bucks for 300, so should last a while. If you like a textured feel in your mouth, then the filter may not be for you. If you have failed pulls or left overs. Do not waste that coffee. Instead put in ice cubes and use it for ice coffee later. Just like ny old Moka, the coffee oils will eventually season the top. I do not bother to take it off, I just rinse. Once a month or every 2 weeks let steam without coffee clean the machine/

These are the steps I use - hope this helps with people struggling with this. #1: While this says it's a 4 cup espresso maker, it's designed to make a single 6oz serving. Don't use this like a traditional Moka and fill it up to the pressure valve - if you do you will create a lava flow of coffee/crema pouring out the top of this. 170ml, it's all the water you need. Don't worry if it looks like it's nowhere near enough - it's plenty. The way this makes crema expands the volume the top section has to catch. --- #2: Preheat your Moka pot with boiling water, and your cup with boiling water. The former means you don't need to wait a long time to get the brewing process started, and the latter means when you are ready to pour it - your cup is already preheated. --- #3: The most important step. You want to pull this off the burner IMMEDIATELY once you start to see a steady stream flow. Did I say IMMEDIATELY? Yep. The pot is already hot enough to finish the brew. Then, take it to the sink and once it gets close to the sputter stage (you'll know by how much is in the top section - or after making a couple pots when it's about to start sputtering out) put the bottom pot under running cold water. You want to cool this off to stop the perculation. If you don't you'll get some rather unsavory bits of the end of the brew in your cup. --- #3 should only take you 1 or 2 tries to get the timing right - and it's critical to a good cup of joe. I use Death Wish Coffee - Dark Roast - 100% Arabica. This should normally not give you much if any crema. With this, there is about 1/4" of golden brown crema on top. 6oz of bliss to start the day. Lastly, if you follow the preheat instructions you have plenty of time to clean the pot before you enjoy your cup of joe. I use a 6oz stainless steel cup - it's still piping hot after cleaning and putting away the pot - and the crema is still waiting for you. If you want more (i.e. weaker) coffee from this, just dilute what you have with water/milk. All putting more water in the pot is going to do is make a great big mess.

I’ve always been a devoted fan of Bialetti, after enjoying the classic Moka Pot, I was excited to upgrade to the Brikka for its promised espresso excellence. I purchased my Brikka in October and used it several times a week, always taking care of it. Unfortunately, during what I expected to be another great cup of caffeine, the Brikka suddenly malfunctioned and splattered coffee all over my kitchen, on the walls, floor, ceiling, and even the stove. After letting it cool, I inspected the pot and discovered that the rubber ring at the top of the nozzle (which twists off) was damaged. Additionally, I found a small black rubber ring that appeared to have deteriorated. Despite searching for manuals and replacement parts online, I only found references to the handle, filter, and a white rubber ring, none that would help me replace the affected component. I also noted that while I originally paid around $40 for the Brikka, its current listed price is $74.08, which is concerning given the defect I experienced. Based on Bialetti’s longstanding reputation for quality and their documented commitment to customer satisfaction, I was surprised by this issue and am reaching out in the hope of a resolution. I believe this may be a rare manufacturing defect and kindly ask that the company consider providing assistance, whether through a replacement part, a refund, or credit toward a future purchase. I plan to update this review with photos and additional details once I’ve reviewed the product documentation further. I truly value Bialetti’s products and am optimistic that, in keeping with their history of customer care, they will help resolve this matter. Thank you for taking the time to read my review. I look forward to hearing from Bialetti and hope that my feedback will contribute to maintaining the high quality we’ve come to expect.

Brikka modelini kahvenin kreması çıkıyor diye aldım ,müthiş kremalı espresso yapıyor

Produkt na zamówienie jako upominek pod choinkę.

The measuring cup inside is broken.

Takes a little getting used to but makes excellent coffee with decent crema.

Qualité bialetti sans surprise , mis a part la créma qui est présente mais pas ce n'est pas non plus folichon , mais très joli design