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,.

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/

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.

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 to use hot water to begin with and a medium flame. Use a small burner so that the heat is under the pot, not going up the sides. The real hack is using hot (steaming but not boiling) water. The pros suggest this, though Bialetti says to use cold water. I tried the hot water and it works much better. Cold water makes the brewing take too long, cooks the coffee in the basket and makes the end result bitter and with less crema. You want the total brewing time to be 4 or 5 mins tops. ☕️ 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. ☕️ 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 25 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 use pre-ground coffee made for Moka pots—brands like Kimbo Gold or Bialetti will work and are easy to find. ❗️ DO NOT tamp the grounds. Just fill and scrape across the surface to level it off. 🔧 ASSEMBLY & BREWING Screw on the top, and tighten it—not overly tight, just snug. Make sure everything is clean. Old grounds on the gasket can mess you up. You may need to experiment with flame size to find the sweet spot for your setup. Listen carefully: when you hear the Brikka gurgle turn off the flame and let the extraction finish on the counter. Look through the hole in the lid… crema! I even got crema using a dark San Francisco Bay French Roast, which was a bit of a surprise. 🚫 DON’T DO THIS Some Moka pot guides suggest immersing the base in cold water post-brew. Don’t do it. 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. ☕️🇮🇹

We've been using Moka pots for years, and this one is great, even forms crema on top!! Do NOT overfill with water, it will flow over every time, keep water below the water line. Love it! Thank you Bialetti!!

So I bought the Brikka because it was marketed as having a valve on the top to increase crema. I received my Brikka without the upgraded valve, and it was $20 more than the original Moka. So......bigger cost and smaller pot. But the base sure is powdercoated a nice shade of matte black. I contacted Bialetti customer service and was told "there was an upgrade to a better valve." Umm...it's the same as the regular Moka. Their excuse for little crema production was that "the Brikka does not make crema like an espresso machine." No kidding. I knew that. I wanted more crema than the original Moka so I paid more for an upgraded model. Would I buy a Bialetti product again...? Unsure. I have zero complaints about the rest of the pot. The pot is very solidly built. The top has a hefty feel and the hinge feels strong enough to last for a long time without breaking. The handle is plastic, which is fine, but I hope it doesn't get brittle over time. There does appear to be an upgraded silicone gasket between the water chamber at the top carafe. I haven't had any leaks yet. You WILL enjoy the taste of your coffee. It makes easily the best cup of coffee I've ever had. I did a side-by-side test of the Brikka, my Keurig with a refillable coffee basket, and my drip coffeemaker. The test was done with same temperature water, same coffee grounds out of the same bag, and started at the same time. Here's what I found.. 1. The Keurig is BY FAR the fastest. From close of the clamshell to a cup of coffee was about 45 seconds. 2. The drip coffeemaker was faster than the Brikka but not by much. Then again, it made SIX CUPS of coffee. And by cups, I am talking about 6 8oz cups. 3. The Brikka was BY FAR the slowest. Quality takes time. All coffee makers were loaded with hot tap water. The Brikka took about 7 minutes from start to finish. It was satisfying to see the Brikka filling the carafe and making the crema. Thing is...it makes 4 CAFECITO-SIZED cups which are maybe...2oz each. That's right...less than one cup of regular coffee. But the taste? The Keurig tasted like coffee flavored water. The drip coffeemaker was better, but it really lacked some of the deeper flavor profile of the Brikka. But the Brikka? Wow... It's the first time I've tasted notes of chocolate, sweetness, and a mild aftertaste. Oddly, even though the Brikka's coffee was arguably thicker in texture and also stronger in strength, the aftertaste was less bitter. And it was letter bitter from start to finish, even after the coffee cooled. Typically, cool coffee tastes terrible but I was able to sip even as it was cool. You will never -clap- go -clap- back -clap- to a regular coffee maker. Ever. Buy one, just don't anticipate that nice, rich crema from the valve that even the Amazon pictures seem to show. Enjoy.

Produkt na zamówienie jako upominek pod choinkę.

The measuring cup inside is broken.

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

Good quality

Nos gusta mucho el café, corto, fuerte y cremoso. Compramos la Brikka con la idea de poder hacer un buen café en la autocaravana, pero cualquier expectativa quedó ampliamente superada y podría ser perfectamente nuestra cafetera de uso diario. Hace un café excelente, de lo mejor, pero hay que saber usarla y no es para impacientes, el buen café y una buena cafetera necesitan su liturgia. Mis recomendaciones: - Seguir las indicaciones de la marca, preparar antes del primer uso una cafetera solo con agua y otras tres con café pero para desechar. - Lavar únicamente con agua. - Utilizar agua embotellada y su práctico medidor, la cantidad depende del número de cafés a preparar (en nuestro caso 3 cafés cortos cremosos= 150ml) - Llenar la cubeta del filtro generosamente de café (dos medidores universales colmados o un poco más aprox.) SIN prensarlo. - Cerrar la cafetera firmemente sin agarrarla del asa. - Fijar un fuego medio, no alto. - Pasados unos minutos la cafetera empezará a verter espuma por dos pequeños orificios laterales sin hacer apenas más que un murmullo casi inaudible, hasta que poco después reconoceremos el ruido del café saliendo a borbotones con fuerza. Es el momento de retirar la cafetera del fuego, sin esperar, para evitar que el café se queme. Por tanto, para hacer el café perfecto, hay que vigilar la cafetera. - El café se sirve inmediatamente a continuación, teniendo en cuenta que la crema se acumula y se vierte al final, por lo que es recomendable ir repartiendo el café entre las diferentes tazas sin llenarlas del todo, en tandas, para evitar que la primera taza apenas tenga crema y la última sea sólo crema (ver video). - Por último, verter algo de agua sobre la crema densa que haya quedado en el interior de la cafetera, sin dejar que se seque, facilita mucho su limpieza. Explicado así parece más complicado de lo que resulta en realidad. Simplemente es una cafetera para alguien muy aficionado al café y que priorice el resultado a las prisas. Nosotros la hemos utilizado con distintas marcas de café sin variar el resultado, aunque particularmente preferimos un café fuerte y molido no demasiado fino, como el Marcilla mezcla utilizado en el video.