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

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 KEYDO 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 halfway to the valve. The pot comes with a measuring cup, but I find it hard to read, so I just put the base on a coffee scale and pour in cold or room temperature filtered water until it hits 120 ml (or 120 grams - same thing)🔥 Important: Don’t use hot water, like you might with a standard Moka. This method requires a slower, more controlled buildup of pressure.☕️ COFFEE GRIND: DIAL IT INPlace 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 work beautifully and are easy to find.❗️ DO NOT tamp the grounds. Just fill to the top, then scrape across the surface with a flat tool (I use a small metal spatula) to level it off perfectly.🔧 ASSEMBLY & BREWINGScrew on the top, and tighten it—not overly tight, just snug. Place it on a small gas burner set to medium 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, remove it from the heat immediately and let the extraction finish on the counter. 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 THISSome 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 PAYOFFPour 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. ☕️🇮🇹

The Bialetti Moka Express is a classic stovetop espresso maker that delivers rich, aromatic coffee effortlessly. The dual valve system ensures safety and optimal pressure extraction, producing a smooth yet robust brew. Its aluminum construction heats quickly, while the ergonomic handle stays cool. Cleanup is simple, though thorough drying is needed to prevent oxidation. For best results, use medium heat and finely ground coffee. While it takes practice to avoid bitterness, the flavor rivals pricier machines. Compact and iconic, it’s perfect for espresso lovers seeking authenticity without electricity.

I have other Bialetti moka pot but this one had quality issues. There were loose aluminum in the water chamber and the paint on the water pot came up too much and it’s hard to screw on and impossible to un screw. The thumb piece also had part of the extra mold not removed and was sharp. Disappointing quality. Didn’t get to use or try it yet and requested a replacement.

Easy to use! Tried several time, very easy to get the crema out. Easy to clean. A fast way to enjoy expresso at home.

I was a bit hesitant given some of the reviews, and the “highly returned item” status on Amazon.But, a very helpful review gave me the confidence to give it a shot and I’m glad I did.First, you buy this unit because you want crema out of a moka pot. This is allegedly the only one that will do that. If you don’t care, get the regular moka pot and save some coin. Also note the below doesn’t apply to the standard moka pot, only to this brikka model.With that out of the way… I got the two cup version. It makes something in the vicinity of 100ml (read the specs) of espresso. It’s like maybe a double-shot size. If you drink a double shot or you like a strong Americano this is sufficient. If you have a spouse who does also, you’re going to want to get the 4-cup version as doing multiple pots in the morning can get time intensive and annoying.Ok so here is how you do this successfully:1. Use the supplied measuring cup and put (as the instructions depict) 120 ml of water in the base. Exactly. No more no less.2. Take the funnel and spoon your ground beans, ground on medium-fine (eg halfway between the middle and the finest setting…if you don’t grind your own beans allegedly there is some kind of indicator on some Italian coffees that indicate it is ground to work with moka pots… I haven’t confirmed) in a quality burr grinder into the funnel until it mounds up. Then use a straightedge to level it across the top. Do not apply *any* pressure to compact the coffee. It is not like an electric espresso machine that requires compacting the coffee puck. So don’t do it.2a. At all costs avoid bending or dropping the funnel. It is very light and could be easily bent out of round and likely nothing will work if you get careless.3. Insert the funnel into the base and screw the pot on top. If you have crazy arthritis, or weak hands, pass on this item. To avoid leaks you need to twist it on very tightly.4. Set it on your smallest gas burner on medium, make sure it’s centered. If electric set to medium. If induction you the accessory plate.5. Wait. It’ll take at least five minutes. When the coffee starts to run into the pot, you want to watch it constantly, and when the crema becomes substantial you want to remove the entire pot from the heat. The residual heat in the base will finish the job- it should take another ten or fifteen seconds for the remaining espresso to run into the pot before you see and hear the sputtering as it runs out of water.6. Pour and enjoy.7. It takes an eternity to cool off. If you’re going to make another pot for your spouse, you’re going to need to run the whole thing under water for a minute to cool it down to where you can get ahold of it and twist the top off.8. To clean this thing you twist the top off and rinse it off (incl the seal in the bottom), turn the base upside down and shake the funnel out into your hand (or maybe use a fingernail to pry it up, just be careful not to bend it). Then shake the puck out into the trash (only half will come out) and then wash the funnel out in the sink. Rinse the base out. Now you’re ready to do it all over again.Notably you need to make a few batches when you first get it before it starts making good espresso. So leave the coffee in there and just fill the water three times and save your expensive coffee.Quality wise once you get the hang of this and pull it off the heat before over doing it, it makes delicious espresso.Good luck and enjoy.