Amount of coffee: filled to the top of the funnel, but not tamped. The moka pot is made to brew exactly that amount of coffee no more, no less. Fill nearly (but not quite) up to the over-pressure relief valve looks a bit like a button. The amount of water is almost completely determined by the size of the moka pot.Finer and you might overextract and result in a bitter brew too-coarse and the machine won't extract properly or develop any pressure in the bottom chamber. Most guidelines that I have seen recommend somewhere coarser than espresso and finer than drip (e.g., illy, Blue Bottle, and a bunch of blogs when searching "best grind for moka" or so). Here's a few comments on your list that I find is most important from my own personal experience, and from this Bialetti guide. I think you gave a good overview of everything. Good luck! And don't worry, at the end of the day it boils (or brews) down to personal preference. Some beans offer varying levels of crema, whether it's because of the CO2 content from the roast or just the overall nature of the bean.Change the bean you're using, until you get your desired results.you'd be surprised how big a difference water quality can make.start with a shot's worth of water then see what you get, then just increase to get a proportion you're happy with).Try to lessen the water below the water line.But even so, if you aren't achieving your preferred result, try these tips: Sometimes, a brand new Brikka needs 3-4 brews before it begins creating its magic. It helps to spread the first pour over each shot if you have more than one shot to serve, and then pour the rest of the coffee along the side of the cup as not to disturb the cream on top. The first pour (left) often providing the most crema from a brew, while the subsequent pours (right) may not have as much. The last photo shows a comparison between pours. Factors could be the age, the containers their kept in, and all basically relating to the oils and the CO2 trapped in the bean shortly after roasting. I've had instances where some beans wouldn't generate a great crema, as compared to other varieties. If you aren't achieving proper results, it could be the water, or the bean you're using. I use my Brikka every day, and it creates the "Brikkrema" (as I'd like to call it) just fine. Sure, purists may not consider this tan, smooth film of microbubbles as authentic crema (akin to espresso makers), but it does do a good job creating it for a close mouthfeel. The Bialetti Moka Induction must only be rinsed with clean water after use, with no detergents, the product is not to be washed with a dishwasher as it will be irremediably damaged and the taste of coffee altered.I understand that the crema created by the Brikka is an approximated crema using the gasket's small opening. Pour coffee into the cups, evenly distributing the coffee and froth.īrikka Induction sizes are measured in Espresso Cups, coffee can be enjoyed in Espresso Cups or in larger containers After few seconds, make sure froth formation has been completed inside the upper part.Ĩ. In few minutes a small amount of coffee will start coming out and the typical puff of Brikka, signalling the beginning of froth formation, will be heard.ħ. In case of induction/electric/ceramic glass plate, do not use the highest heat.Ħ. In case of flame, prevent it from going beyond the rim of the coffee unit. Screw the upper part on the heater and tighten well, without pressing too much and avoiding to force the handle.ĥ. Fill the funnel filter with ground coffee for Moka, without pressing it down, taking care not to leave coffee powder on the rim of the coffee maker.Ĥ. Insert the funnel filter into the heater.ģ. Fill heater with cold water by using the graduated measuring cup supplied.Ģ. In just a few minutes, Bialetti Brikka Induction, with its unique, patented system, will prepare a creamy sugar-ready coffee: add in a teaspoon and you will see it settle on the crema and then slowly slide to the bottom, ready to add a sweet touch to your break.ġ. To ensure maximum creaminess, fill the boiler up to the mark indicated inside and then continue as you have always been used to. Brikka Induction by Bialetti brings the unmistakable pleasure of real espresso coffee to your induction hob. Brikka Induction is a unique coffee maker that allows you to prepare a coffee exactly like one from a coffee bar: creamy, intense and full-bodied.
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