Bialetti Brikka 4 Cups Espresso Machine

Recently Bialetti has re-engineered the classic stove-top moka pot to create new models.

The Brikka looks like a standard moka pot, but operates differently. The change is that it pressurizes the lower chamber more by putting a weighted top cap on the shaft that extends to the top of the pot. This is a bit like the weights found on some pressure cookers. So instead of a slow flow filling the top, it holds back until all of it rushes through with a distinctive "woosh!" This produces a more espresso-like product, complete with crema (emulsified coffee oils) that so many espresso lovers crave.

It is certainly not bad, but takes a bit of getting used to in terms of preparation and operation. It is VERY important to remove the pot from the heat when the "whoosh" occurs! This will prevent overheated water from burning the brew, taste wise.

For those who are more concerned with a smooth moka taste and not crema, I'd look into the Bialetti Cour di Moka pot that cuts off the flow of water via a float valve before the last water can be evacuated.

Note that the Brikka does NOT work with fine ground coffee. This is a real benefit to those who want espresso-like beverages, but do not have a fancy grinder that produces very fine grounds.

If you are going to mix in milk, etc., a standard moka pot may serve you just as well. But try to get a Bialetti, not a Chinese knock off. There IS a difference!

Great way to make delicious strong coffee. I would not say it is really true espresso, but has many of the qualities. just doesn't quite come up to the quality of espresso I've had in cafes of Italy or Australia, but you can't expect as much without investing many hundreds of dollars in a quality espresso maker AND a quality grinder. The Brikka is great for making good "espresso" at home without a huge investment, and it is better than many espressos I've had at the coffee shops in the US.

Realize that the "Brikka" is the only Bialetti model that has the patented pressure regulator at the top that allows it to build up pressure before suddenly forcing all the steam through to the top chamber. This added pressure is what allows it to produces the froth that approaches a true espresso crema.

Some tips: I find that grinding just a smidge more than a quarter cup of beans yields just about the right amount of grounds for the Brikka 4-cup. Do not tamp or even tap the espresso grounds to get more in, but do fill it level to the very top. By following this rule I seem to get more of the so-called crema in my cup.

Use a consistent setting on your stove and set a timer. After some practice you'll know just how long before the top suddenly fills with the frothy coffee - about three minutes and forty-five seconds for my stove on medium flame. Sometimes I have to give the pressure regulator on top a little flick to get the coffee flowing at just that perfect time. Take it off the heat immediately when the loud hiss starts (it comes after the soft hiss that mostly fills the pot). Pour it into your cup right away, I even do it while it is still finishing filling the top chamber with that loud hissing. That keeps the coffee from acquiring a burnt taste. Being this fastidious means you have to stay nearby and watch the time, but results in a good cup. You also need to stay nearby because if you leave it on the heat after the top chamber is filled you'll ruin the seal between the top and bottom sections (these can be purchased separately). Don't wash the Brikka with soap, but rinse and dry with a towel immediately after every use. This should keep the regulator working well on the inside (so I've heard) and keeps it shiny and new looking on the outside. All said a bit of a fuss for making good coffee, but well worth it.

Don't know why it is called 4 cup; I guess they are talking about those tiny demitasse cups which are probably equivalent to a single shot at Starbucks. In fact it makes exactly 6.7 fluid ounces; a bit less than a standard measuring cup. It's a perfect amount for a single serving for me, but maybe others would find that to be too much for a single serving.

The Brikka is a stove coffee percolator made by Bialetti. Bialetti is world famous for their stove coffee machine. I own 5 different type of stove percolators and the coffee made with the Brikka is by far the best. It is as close at it can get from real espresso type coffee made with a real espresso machine. It is important to follow the instructions if you want to obtain the perfect espresso with a rich crema. However, it is easier to use than the Bialetti Mukka or fancy espresso machine. For coffee lovers who like espresso but don't have $300 to spend on a machine, Brikka is THE solution.

This is the only stovetop espresso maker that produces a full shot including the crema on top. It is extremely easy to use on electric ranges (though I understand gas is a bit trickier) and works quickly to produce a great tasting, robust flavor. I love that it takes little to no counter space but in less time than it takes to brew a pot of coffee, it makes a beautiful espresso. When you consider how much you will pay for a similar quality result on a typical electric espresso maker, it is rather silly to pay the difference. I have owned both types in various models/makers and was a barrista working with machines worth thousands of dollars but this $60 (retail) little wonder makes it so you spend your money on the coffee instead of the maker.

This is how espresso taste not Kerig, or the other BS espresso contraptions the mall sells. I was born in Italy and have it every sincle day for the last 35 years!!!