Bialetti Brikka 2 - Espresso doppio mit Crema in 5 Min 45 Sek! - Espressomaschine café

[Cheeso99]

@opnlms You can also spot the crema to foreknow the taste. Non bitter crema is light brown. Bitter crema is middle or darkbrown.

[Cheeso99]

@opnlms Don´t tamp the milled coffee, just level it. Use the bialetti brikka machine with the lid open. When 90% of the brewed coffee came out, start pouring it into the pre-warmed cup(s) immediately. Otherwise it will taste bitter. Sometimes my stove interrupts heat just when the "flushing process" has started, then I lift the valve to avoid bitternes and bad crema with big bubbles. I think big bubbles emerge when it took to long for the coffee to come out. Maybe a gas stove is best.

[opnlms]

Wow, you create great crema, how did you get that? I always get big bubbles. What heat setting on your stove do you use? And what kind of coffee beans are you using?

[Cheeso99]

@opnlms Hi, first of all take a coffee mixture with robusta beans (for example New York Espresso - Caffe Supercrema). Second, don´t use too much water, e.g. max 55-60ml for a dopio espresso. Third, the density of the bubbles is influenced by the grain-size of the milled coffee beans. I mill it to the size of normal sand of a playground. (Mill fresh, don´t buy coffee powder.) Play with those three factors and you will find out your perfect brewing. Stove on maximum heat.

[Cheeso99]

@opnlms Last hint: Clean the machine regularly for better crema. Especially srew off the valve and clean it inside. Notice that nearly all youtube videos with perfect crema are done with new looking machines.