The Bialetti Brikka is the upgrade on the classic Bialetti Moka Express.
The original stove top espresso was invented by Luigi De Ponti, or alongside Alfonso Bialetti. Either way Bialetti acquired the patent of the Moka Express coffeemaker. Designed in 1933, the coffee pot has been a style icon since the 1950s.
Let’s face it the Moka needed an upgrade. Although crema was only produced by espresso machines in the 40’s after Gaggia invented his pressure release based espresso machine, we have come to expect it. And this is what the Bialetti Brikka achieves, with a little work. Use it properly and it produces crema bubbles on top of the espresso.
We have tasted both the Moka and Brikka brew and it is indeed an improvement.
While there is a 2 and 4 cup, our favourite is the 2 cup. However some may find the 80g of resulting brew a little too small, and may prefer the 4 cup which produces around 160g of brew (from between 26-30g of coffee grinds)
How to use
Our recommended method for the Bialetti Brikka is different from the one with the Moka Express:
- Unscrew the base from top.
- Remove the filter from the bottom.
- Place cold water in the top part of the Brikka, make sure you go to exactly the like in the top that is marked by the ridge. Do not go over the ridge. For the 2 cup this is 80g of water.
- Add water to the base
- Place ground coffee (should be similar to sea sand) in to the filter, and scrape off excess, make sure it is flat. Do not press the coffee into the basket.
- Add filter back to base.
- Screw the top onto the base.
- Please on a high or aggressive flame.
- While this is busy, with the back of a spoon wiggle the valve up and down.
- When the water starts flowing remove the flame.
8 tips on getting crema
We found this video useful