Baletti sells the seal/filter replacement kits for the Brikka, just like they do for the traditional Moka pot. The Brikka set includes an additional "funnel filter seal" which is not relevant in the Moka. Due to the higher pressure in the Brikka, it is neccessary to supplement with an additional seal under the funnel edge.
The creama itself does not make a difference, but it is an indicator of flavor extraction (oils and chemicals). The velvety texture of the coffee, which is the result of this brewing method, is very close to that of espresso extracted at much higher pressure. Different coffee blends produces different amounts of crema and if the coffee is of good quality, the coffee tasted good regardless of amount or persistence of the crema.
How hot is the coffee you are getting? I've tried almost everything and my pot(a month old) does not deliver hotter coffee than 160-175°F. If I use medium heat I don't get any hotter coffee than using a high heat and the end result is the same but with the medium heat brewing takes like 6-8 minutes while with high heat it takes 2-3 minutes. Everything else is fine,good crema no burn flavor or bitterness but it's just not hot enough.
I have not measured the temperature of the finished coffee but it is hot enough for my taste. It is too hot to drink right after pouring, but after adding sugar and stirring it is about right.
I just found out: The brewing ends and you might think that´s it. But when you touch the little thing in the middle (with a spoon, for example), more steam and water comes out for maybe another 30 seconds.
I´m not sure if it´s okay to enlarge the brewing this way.
Getting the last drop out of a Brikka (or a Moka for that matter) is not necessarily an improvement to taste or appearance. I have found that removing the pot a couple of seconds before I expect it to be completely finished will do two favourable things: Ill avoid the slightly burnt taste (most pronounced on a Moka), and I will preserve a more dense crema on the Brikka.
I try to remove it just before it gets loud. If you use the same beans and grind every time, you'll quickly know when you reach the 'just before' point.
Today, I used mine for the 1st time. I took it away from the heat as soon as you did, but there was still water left (I saw when I cleaned it). But I was afraid to let it longer (because of the taste).
A little water left absolutely fine. You don't want it to boil dry. Also, the longer you wait to remove it from the heat, the less crema you'll get. With practice you'll hear the point where there is more air than coffee comming through - that is the time to pour the coffee.
I tried a few times to brew at full heat. I even put the Brikka on a pre heated hotplate. At first, I liked it very much: the process was much faster and I found the coffe tasted even better.
But today the coffee came out in the middle, because the rubber was not placed corectly. I´m not sure if it had to do with the massive heat and pressure (yesterday, the steam even came out at the valve). I was very afraid that the Brikka (or his rubber) was broken, but I tried it a 2nd time, not so hot, and it´s still okay.
After you put the brikka on the element, you lifted the little "top hat." And it stayed up! Mine will move freely, but if I lift it, it falls back down. Could this be why the brikka boils over EVERY time I've used it? Thanks!
I lift the vavle to make sure it moves freely (it can get stuck). It is not supposed to stay up. If your brikka literally boils over, I'd suspect that you use too much water - do you use exactly the amount as indicated on the plastic cup?
I'm affraid that the Moka will not give you crema. The stainless steel cap on the Brikka is a preassure vavle and is necessary in order to create crema. Also; it is important to note that although Moka and Brikka looks the same, they work very differently. The coffee in the brikka is presoaked for several minutes before it is released almost instantly under high preasure (almost 2 BAR) whereas the Moka lets the water run through the coffe beans throughout the brewing process
The most important difference between the two is the flavor. Coffee made on the Brikka has a much thicker texture and extract a much broader palette of flavours from the coffee.
If the Brikka is used daily (recommended) then it would only need to be rinsed and 'brushed' under cold running water. I use a (dedicated) tooth brush for cleaning.
do you have to replace the cap or anything else apart from the seal and filter as normal?
barnett682 3 months ago
@barnett682
Baletti sells the seal/filter replacement kits for the Brikka, just like they do for the traditional Moka pot. The Brikka set includes an additional "funnel filter seal" which is not relevant in the Moka. Due to the higher pressure in the Brikka, it is neccessary to supplement with an additional seal under the funnel edge.
nhsnielsen 3 months ago
@nhsnielsen
cheers!
barnett682 3 months ago
now i know the crema is fun too play with and make the coffee look nice. but does it make the different in tastes? and how long does crema last.?
KoolJust4U 11 months ago
@KoolJust4U
The creama itself does not make a difference, but it is an indicator of flavor extraction (oils and chemicals). The velvety texture of the coffee, which is the result of this brewing method, is very close to that of espresso extracted at much higher pressure. Different coffee blends produces different amounts of crema and if the coffee is of good quality, the coffee tasted good regardless of amount or persistence of the crema.
nhsnielsen 11 months ago
yum.....
dogmats 1 year ago
How hot is the coffee you are getting? I've tried almost everything and my pot(a month old) does not deliver hotter coffee than 160-175°F. If I use medium heat I don't get any hotter coffee than using a high heat and the end result is the same but with the medium heat brewing takes like 6-8 minutes while with high heat it takes 2-3 minutes. Everything else is fine,good crema no burn flavor or bitterness but it's just not hot enough.
klarinetta 1 year ago
I have not measured the temperature of the finished coffee but it is hot enough for my taste. It is too hot to drink right after pouring, but after adding sugar and stirring it is about right.
Mandocron 1 year ago
@Mandocron Well I found out a way and that is just to pre-heat all the parts + my cup while I grind the coffee and the temperature is fine.
klarinetta 1 year ago
You aren't getting 8-9 bars of pressure, which is why moka pots technically do not make espresso.
swagv 2 years ago
I just found out: The brewing ends and you might think that´s it. But when you touch the little thing in the middle (with a spoon, for example), more steam and water comes out for maybe another 30 seconds.
I´m not sure if it´s okay to enlarge the brewing this way.
Hewson60 2 years ago
Getting the last drop out of a Brikka (or a Moka for that matter) is not necessarily an improvement to taste or appearance. I have found that removing the pot a couple of seconds before I expect it to be completely finished will do two favourable things: Ill avoid the slightly burnt taste (most pronounced on a Moka), and I will preserve a more dense crema on the Brikka.
nhsnielsen 2 years ago
Yes, indeed, the taste is always a bit burnt (even with the good Illy).
Do you remove the Brikka when it´s beginning to get loud?
Hewson60 2 years ago
I try to remove it just before it gets loud. If you use the same beans and grind every time, you'll quickly know when you reach the 'just before' point.
nhsnielsen 2 years ago
does the 2 cup you have produce 1 espresso shot i cant tell how big the glass is, and also is the water reservoir oxidized.
thanks in advance
brelinsisi 2 years ago
The 2 cup produces a double espresso. -or 2 single cups - of course, but you will loose some of the crema when distributing the coffee.
The top part was accidentially washed in a dishwasher - not recommended - but it doesn't affect flavour.
nhsnielsen 2 years ago
Today, I used mine for the 1st time. I took it away from the heat as soon as you did, but there was still water left (I saw when I cleaned it). But I was afraid to let it longer (because of the taste).
Hewson60 2 years ago
A little water left absolutely fine. You don't want it to boil dry. Also, the longer you wait to remove it from the heat, the less crema you'll get. With practice you'll hear the point where there is more air than coffee comming through - that is the time to pour the coffee.
nhsnielsen 2 years ago
Today, I tried again and it was okay. I filled the water first above to see how much it is. :-)
I got almost no crema, but it´s not so impoertant.
Hewson60 2 years ago
Is it wrong (maybe dangerous) to set full heat?
Hewson60 2 years ago
I don't think it is dangerous, but I find it difficult to control the process.
nhsnielsen 2 years ago
Thank you. I have a heat place from "0,5" until "3". So will try "1,5".
Hewson60 2 years ago
I tried a few times to brew at full heat. I even put the Brikka on a pre heated hotplate. At first, I liked it very much: the process was much faster and I found the coffe tasted even better.
(...)
Hewson60 2 years ago
(...)
But today the coffee came out in the middle, because the rubber was not placed corectly. I´m not sure if it had to do with the massive heat and pressure (yesterday, the steam even came out at the valve). I was very afraid that the Brikka (or his rubber) was broken, but I tried it a 2nd time, not so hot, and it´s still okay.
Did you ever had problems with the rubber?
Hewson60 2 years ago
Comment removed
030930j 3 years ago
Comment removed
030930j 3 years ago
After you put the brikka on the element, you lifted the little "top hat." And it stayed up! Mine will move freely, but if I lift it, it falls back down. Could this be why the brikka boils over EVERY time I've used it? Thanks!
030930j 3 years ago
I lift the vavle to make sure it moves freely (it can get stuck). It is not supposed to stay up. If your brikka literally boils over, I'd suspect that you use too much water - do you use exactly the amount as indicated on the plastic cup?
nhsnielsen 3 years ago
I cant get that crema ,,but I have a moka style and not that cap inside Can I ever get the cerma with my pot its why I got the dam thing
twochaudio 3 years ago
I'm affraid that the Moka will not give you crema. The stainless steel cap on the Brikka is a preassure vavle and is necessary in order to create crema. Also; it is important to note that although Moka and Brikka looks the same, they work very differently. The coffee in the brikka is presoaked for several minutes before it is released almost instantly under high preasure (almost 2 BAR) whereas the Moka lets the water run through the coffe beans throughout the brewing process
nhsnielsen 3 years ago
The most important difference between the two is the flavor. Coffee made on the Brikka has a much thicker texture and extract a much broader palette of flavours from the coffee.
nhsnielsen 3 years ago
Thanks!
Mandocron 3 years ago
Looks delicious. How do you clean your Brikka?
Mandocron 3 years ago
If the Brikka is used daily (recommended) then it would only need to be rinsed and 'brushed' under cold running water. I use a (dedicated) tooth brush for cleaning.
It is important not to use soap.
nhsnielsen 3 years ago