My New Baby: Bialetti Brikka
So I spent a lot of time on Coffee Geek, and read a lot of reviews. What I basically got was that unless I’m spending a thousand dollars on an espresso machine, I can get just as good results from this little thing called the Bialetti Brikka.
I just got mine today, and I have to say, wow. I got some beans from my local “natural foods market,” which is code for yuppie store, and had them ground at the store. I just used regular tap water (which, apparently, is a sin) and used a crappy coffee mate milk steamer to make a cafe latte, and all I can say is, “wow.” This is some good stuff. I drank the whole 4-cup thingie at once because I made the mistake of treating it like regular coffee, and now I’m bouncing off the walls.
Apparently this one is all special because it gets this mystical “crema” that coffee geeks get aroused over. I’m not sure what it is, but I like the results. If you’re looking for a quick and easy buzz-maker, this is certainly something to consider.
8 Comments
just so you know crema is the darkish brown,fine brown foam ontop of a good espresso shot. It’s where the sweetness is in most coffee.. It takes a lot of pressure to create it and get the most out of the bean, hence the high price of “good” espresso machines. You can get a decent one for 400-500 *i work for the big green giant and have a machine and i really like it when i use it* but the stove top/turkish etc brewer is a nice cheap easy alternative. Ok you can argue tap water is a sin since it adds in other “flavors” rule of thumb is if you like your tap water and it tastes of nothing or tastes fine you can use it.
Yeah – Crema is actually the oil concentrate from the bean. The water and heavier elements from filtration settle down, while the more flavorful oils of course concentrate up top. It is lighter, golden color and the “froth” should ideally be minimal in an 18-22 second shot (it’s more of an italtian espresso style concern than a cuban coffee deal, or so I’m led to believe).
I don’t have any knowledge of caff distribution (crema % vs. body %), but it is where the majority of the rounder flavor comes from – the rest of the shot is more bitter and higher in water, which is why so many machines are set up to filter directly to the glass instead of a catch cup, since the oils tend to coat the walls and stay behind when you transfer the liquid.
Personally, I hate coffee. I drink about 6 liters of Diet Coke a day.
Wow! It’s nice to find another Brikka user, and I hope you are another Brikka lover! Brikka is really a fun stuff when you experiment with different coffee beans and brewing conditions. It would be great if you can share your experience at Brikka Lovers!!! Ciao~ 
The Brikka 2-cup version will be available at http://www.bialettishop.com around July 15th. Since there will be only limited quantities available, it is a good idea to put your name on the Brikka 2-cup info list so you’ll get an info e-mail once the Brikka 2-cup is in stock.
Best regards,
Joerg
Yeap! Despite what anyone says, I have not found a shot of espresso from those “real” $1,300 espresso machines from the coffee houses that has surpassed the black gold produced by my Brikka. I love mine!!!!
The Brikka is one of the most amazing contraptions ever. I had used the Moka pot for a while until I read about this little jewel. I purchased the 2-cup one about 6 months ago because read it was better than the 4-cup. I use Intelligentsia Black Cat espresso (Chicago Company) and get a great amount of crema. I found the best way to make it is to use low heat and just wait. If i use medium to high the top part gets too hot and burns the coffee as its filling up the top part. I prefer this over most cafe’s espresso.
FYI, caffeine is extracted at a higher concentration with drip coffee due to the slow extraction (drip) method. It is a common misconception that espresso has a higher caffeine concentration.
Don’t know where you are from, and how I got here
but I can tell there is no home at spain without one of these…
Using tap water is not a sin, although the lime present in tap water can damage at long term your “percolato” system.