Brikka, a common valve failure

The valve doesn't open at time, and finally, swoosh! coffee, crema and high preasure steam (in this order). The coffee tastes burned, and a very light crema dissapears very soon after pouring.

Category:

Howto & Style

Tags:

• brikka
• bialetti
• valve

[sk8boardingsite]

and what can we do with this valve problem? does it get better after few days and coffees or how do you mean that it is common when it's new? I tried to make coffee with lower heat, higher heat, different kind of coffees, adjust the water level, I took out the valve to see if anything is in it, but nothing it's pretty primitive structure.

[adrito70]

Well, after regular use (10 first coffees aprox) the valve problem is uncommon. Sadly, the brikka results are unconstant. Use high heat, and coarser grind than espresso machines. Disassemble the valve for clean periodically.

[Hewson60]

I used mine today for the 1st time. It took long after a few coffee came out until it "swoshed", and it looked like in your video. What time is normal after the first few coffee until the "swosh"? And how do you know when it´s time to take it from the heat? I took it away too soon and there was still water below, I saw when I cleaned it. But I was afraid to let it too long.

[adrito70]

Well, when the birikka is new, the valve failure is very common. Please, read the seangame user comment below.

The heat level is a very important factor for prevent the "swooshing effect" Adjust it! I can say you that after the first few coffee, two minutes is the normal time for the opening valve (aprox). For the water below, don't worry about it, is normal, always remains a little.

Use a coarse to fine grind!

[seangame]

Yes, I see what you mean. When my Brikka was new, I had the same problem. Therefore, I would pop it by hand like you see in my video. You can hear the build-up and you will see steam around the middle and the escape valve. If you keep waiting, it will burn. Pop the top by hand. After about a month, I found it was better. I still watch it closely and if I see the steam, I give the pot a little shake. If it is ready, it pops.

[sunrisegr22]

WHY am i not getting any cream?

WHAT am i doing wrong guys?

help me someone

[sardanamanos]

I 've seen brikka and moka,almost the same... nothing is worth 30 euros more!

[radi0j0hn]

My instructions indicate you should remove the unit from the heat AS SOON as the valve "pops".Do not leave it on the heating element as the pressure forces the brew up. There will be enough residual pressure to complete the operation, and less burnt taste. For those more concerned about burnt taste and less about crema, I highly recommend the Bialetti "Cour di Moka" pot that actually has a float valve (like a toilet tank!) in the top to stop the final bitter coffee from getting to the top!

[shuggarush]

I think most brikka owners have this problem. I would sometimes pull the valve up when i think its taking too long.

[skipstah70]

There's nothing wrong with the machine... u just think there is!!!

[Hewson60]

@klarinetta Thank you! :-)

[klarinetta]

@Hewson60 I also think it's good to have few drops of water left in the lower part because it prevents the pot material from burning and also from burning your coffee. Burnt moka pot coffee is almost as bad as instant crap.

[klarinetta]

@Hewson60 First the coffee comes out a little bit,then 20-30 sec I believe the coffee starts to come out on full speed and after 3-5 sec the valve opens and the crema comes and then I wait for 5 sec and take it of the heat. If I leave it longer the crema reduces a lot but keeps on for 2 min or so if you leave the crema process for only 5 sec like in the instruction. I

[klarinetta]

@adrito70 5. Put water in the lower part,screw it together and put on high heat on my stove. 6. First the valve brings out some coffee and then it pops up and the crema comes out. 7.When the crema starts to come out I wait for 5 seconds and then take it of the heat and serve pour in to my cup.

The coffee is not sour or bitter just at right temperature and sweet. And Btw I use grind a little more than half way from drip grind to espresso.