Getting decent foam from Brikka pots can be tricky, but it doesn’t have to be! These eight steps took me from wanting to throw the Brikka out the window, to using it almost everyday.
Is your Brikka not working as hoped? Join the club! The Bialetti Brikka is unique from other moka pots, in that it’s *supposed* to create a layer of foam (almost like crema on espresso). But I was frustrated by frequent stalls in the brew process, and weak foam it produced. Trial-and-error, and scouring the interwebs for similarly frustrated users provided me with 8 TRICKS that have allowed me to get thick, rich foam and smooth coffee from my Brikka every single time.
Just to be clear on the terminology, the coffee produced by the Brikka isn’t ‘technically’ espresso, since it isn’t brewed using enough pressure. But in my opinion, it’s as close as you can get from a stovetop coffee pot.
The Brikka ‘stovetop espresso’ maker has an aluminum body and comes in 2-cup and 4-cup versions. This demonstration features the 2-cup size. Bar pressure is just slightly more than a standard moka pot at approximately 2 bars.
♥ Fresh coffee used in this video: Tiger Stripe Espresso from Paper Tiger Coffee Roasters in Vancouver, Washington USA:
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Please feel free to ask questions and share your own experiences.
** Safety Advisory & Disclaimer: **
Moka pots have been used in households worldwide for decades. But it is a pressure-based system, so it’s important to read your manual and follow all safety instructions recommended by the manufacturer. Never leave a moka pot unattended on the heat.
The tips provided in this video document my personal tweaks to the process. Use at your own risk.
Music Courtesy of the Youtube Audio Library.
*FTC* – This is not a sponsored video.
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