8 Tips for Brikka Moka Pots - How to Get Better Foam (Crema) from your Bialetti Brikka Coffee Maker

Hello, does anyone know where to buy one of these Bialetti Brikka Coffee Makers with the internal frothing gadget? I can't seem to find them anywhere... Thanks Dan

Hello.I have tried, with my top threaded valve brikka, 2 cups. I have used 95ml of warm water about 40 degrees, 16g of freshly ground medium roast coffee, several clicks thicker than for espresso, with a 1zpresso j-max manual grinder, leaving the basket almost full, without pressing. Aeropress paper filter in the filter at the bottom of the container. Gas heat, medium low and only the first bubbling of cream appears, I immediately remove it from the heat and serve it in a cup. Result: much more cream than before, but a cream with large bubbles that disappeared in 30 seconds. Possible errors? Grinding? Other details?

I have the New Brikka, and I sent one to my daughter and son-in-law, who are former Starbucks managers. We all agree it works the best when you follow the Bialetti instructions to the letter! We get tons of crema and delicious flavor!

Use the plastic measuring cup to fill the reservoir with cold or room temperature water, preferably filtered or bottled water. Do NOT preheat the water!

Loosely fill the basket with medium-fine ground espresso and use a straight utensil to scrape the top level with the rim, but don't press it down. (Italian grocery store espressos are all ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc.)

Cook it on a low gas flame or a preheated medium electric stove.

The instant you see steam, and the crema stream is established, remove it from the stove and let it finish brewing on your countertop from the residual heat inside the pot.

Pour.

Tip: When I make Latte or anything with more ingredients, I stir up the milk, sweetener and other flavorings in my glass before I pour in my Brikka shot so I don't have to disturb my crema by stirring.

If only they made these pots in all stainless steel, they'd be perfect!

Can u make a video of new brikka?

After follow your tip my brikka create nice creama. Thank you very much

Putting a paper filter on top of the grounds compartment in the moka pot will also help in producing more crema.

I have the small one. And it's SO different:
1. if you're not there to turn of the heat when it starts going, the coffee often overflows explosively from the unit. So better be ready to start pouring
2. Remove the filter that is held with the rubber ring and clean it. Finer grinds often manage to get in with the pressure and start clogging up the openings

So many different kind of views most people are saying use hot water very ,low flame i guess have to try both ways

More cream with coffee for vending machines.

This video made my mornings so much better. Great tips!

Jiggle the valve? What does this achieve?

Didn't think of the manual valve-lifting! Thank you for the point. Will try.

Used the adapter for induction cooking, it gets even better with that though I'm a little concerned about the fast increase of pressure. Just buy using this method coffee tastes a lot better.

lol this thing costs as much as a used espresso machine

Wow

I followed this tutorial and I am now getting much more crema than before. However I have turned down my heat so that the coffee has time to "soak" as the water seeps through slower, up until the moment that the valve releases.

If you try using gas, and not an electric burner, and you heat up from a low gas position, very low, and the smallest burner, not wrapping up the moka but just underneath it, and also don’t even do those small hits to “remove air channels”, but instead just add the coffee and let it be (of course without pressing it but leetting it very loose, plus also you use coffe grinded specifically for mokas, or grind it yourself but grind it a bit less fine than I see in the video, you will finally get the real thing 😉

🤷‍♂️ I don’t know why people want foam in their coffee.

Hi! Compliments for your video!! Do you know where I can buy this special one with the valve on top? For more crema?

Where do you get that valve? The Brikka doesn’t come with that.

My Brikka does not have the valve? Is this a defect?

The better results with coffee For vending machines!

What grind is that? Fine or medium fine?

Tricky machine...so inconsistent

Where can I get this moka pot? This one has that big pressure valve and none of the Brikka pots seem to have that...

if you get a tamper will make better job ? or it will make it worst??

where i can buy this?

The result looks good.. Thank you for sharing the tips..

There's a new version of the Brikka that doesn't have the valve cover.

Seems pretty useful, even though after I watched this video I still use French press and Espresso machine anyway😆😆

The foam of my brikka pot always spills, and I try to use the exact ammount of water, can someone help me with a tip,

Tip#1 - Return the Brikka while you can and get your money back.
If that doesn't work, follow the other tips.

the one you got is a bootleg version, dude the letters "Brikka" looks like you had little time to use your Sharpie to shoot this video...

Where is everyone buying that Brikka Moka Pot with the Valve. Amazon is kinda sketchy with reviews. Thanks

If you use 100% arabica coffee, you will never be able to get coffee with crema.

Idiot. You failed in physics. Reconsider your explanations.

I would like to buy this.

Thanks!

C'era una volta la scihumetta e adesso non c'e piu' et voilà Saluti...............

very clear video. Steps are clean and logical. Perfect for beginners. Thank you.

Could you do 2 cups with the 4cups size ?

Cute

Please, what grind size is better ? Little finer then standart moka pot ?

All this tips help! I got one and since I've put them in practice a good foam is created. But the key for a solid foam/ crema is definitely the choice of some coffee quality. Even, not every kind of coffee tagged as a 'specialty coffee' is valid for this pot. The roast must be medium, not dark and 100% fresh and arabica beans, not robust (maybe robust could make more crema but coffee flavour will be bitter, not good for real coffee lovers). And of course, fine-medium ground is essencial (not coarse), but be carefull if you don't have a graded-grounder as you could miss the point of ground and the foam will dissipate quickly. This moka pot is very delicate but once you learn how to use it, it's freaking wonderdul.

which university have you been in to learn those information??

And use soft water

Can latte art be used on the shot after using the tips for the moka pot.