Greetings, I love this stove top espresso maker but there are some differences you may find of value.1)The boiler where you put the water can only be filled about 25% compared to most at 70% which means a rather large unit in relation to the amount of espresso you can make.
2)Maintenance is more than others because this machine uses more pressure and there are more seals to replace when necessary. These are not readily available locally and you will probably have to have them shipped to you at an extra expense that may exceed your sense of reasonableness. Also..most of these types of machines come with extra seals. This unit doesn't come with any extra seals at all.
3)The picture looking through the window at the top of the machine seeing the nice crema is a farce. The only way to see the nice crema if you carefully follow the directions is to lift the lid up and wipe the condensation off of the inside that is always present that blocks your view.
4)Realize that this unit is made of Aluminum and some are concerned with the toxic effects of that if any gets into your Java that has high acidity content.
Plusus include -
1)Very nice and tasty espresso superior to other stove top machines.(no aluminum taste)
2)Really nice crema but only if yor coffee is of a fine grind #1, or #2 and the coffee needs to be freshly ground. If you buy pre-ground coffee packages at the market you will not be seeing any crema. I buy fresh coffee ground by the half pound at #1, or #2 fine grind and get really good results.
I hope this is helpful to you.
Cheers!
Buy Bialetti "Brikka" 4-cup (6 Oz) Stove Top Espresso Maker Now
Full review with pictures and video:http://daigoexpressed.net/brikka
Wonder how Brikka makes crema? Actually, it's a simple and neat trick at the nodule of the upper chamber from where the coffee comes out. Brikka has a metallic valve on the nodule that keeps the coffee from coming out until the pressure of the coffee from the bottom chamber becomes string enough to push up the valve.
Once the valve opens, the coffee comes out with a strong pressure going through the narrow exit of the nodule. This makes the similar effect of the espresso machine, and thus foams the crema.
How does it taste? It's by far superior than moka pot, or cheap espresso machine when you carefully follow the instruction that comes with Brikka. The crema is very smooth, and the coffee has the characteristic of espresso.
The instruction includes the careful measurement of water, strength of the stove flame, and shaking down the new Brikka for the first use. The crema is such a delicate matter, and you also have to be careful when you pour the coffee into the cup. All these things may sound too much work, but actually it's not bad at all after you get use to it. Washing Brikka may be more pain than the all in one espresso maker, but I cannot complain when given this good production of coffee, and brewing a good coffee in a traditional way is always fun.
The pot is made with aluminum. I saw some reviews that complained that it is not made from stainless steel, but I also heard most of the Italian makers say aluminum pots make better coffee, and I believe it is because of its high conductivity. This review is based on two-cup.
Read Best Reviews of Bialetti "Brikka" 4-cup (6 Oz) Stove Top Espresso Maker Here
I just wanted to alert potential Brikka buyers that there may be several batches of defective Brikkas floating around on the market. So far I've gone through three of them and all three were defective -very poorly machined, sharp jagged edges, gaskets that don't fit, loose safety valves, flakes of metal floating in the brewed coffee (not good!), etc. Maybe I'll try again at some point in the future once the defective batches have disappeared. Hopefully Bialetti's quality control will improve by then.On the bright side, Amazon makes it very easy to return defective merchandise. Kudos for that.
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Great way to make delicious strong coffee. I would not say it is really true espresso, but has many of the qualities. just doesn't quite come up to the quality of espresso I've had in cafes of Italy or Australia, but you can't expect as much without investing many hundreds of dollars in a quality espresso maker AND a quality grinder. The Brikka is great for making good "espresso" at home without a huge investment, and it is better than many espressos I've had at the coffee shops in the US.Realize that the "Brikka" is the only Bialetti model that has the patented pressure regulator at the top that allows it to build up pressure before suddenly forcing all the steam through to the top chamber. This added pressure is what allows it to produces the froth that approaches a true espresso crema.
Some tips:
I find that grinding just a smidge more than a quarter cup of beans yields just about the right amount of grounds for the Brikka 4-cup. Do not tamp or even tap the espresso grounds to get more in, but do fill it level to the very top. Also use freshly roasted beans. By following these rules I seem to get more of the so-called crema in my cup.
Use a consistent setting on your stove and set a timer. After some practice you'll know just how long before the top suddenly fills with the frothy coffee about three minutes and forty-five seconds for my stove on medium flame. Sometimes I have to give the pressure regulator on top a little flick to get the coffee flowing at just that perfect time. Take it off the heat immediately when the loud hiss starts (it comes after the soft hiss that mostly fills the pot). Pour it into your cup right away, I even do it while it is still finishing filling the top chamber with that loud hissing. That keeps the coffee from acquiring a burnt taste. Being this fastidious means you have to stay nearby and watch the time, but results in a good cup. You also need to stay nearby because if you leave it on the heat after the top chamber is filled you'll ruin the seal between the top and bottom sections (these can be purchased separately). Don't wash the Brikka with soap, but rinse and dry with a towel immediately after every use. This should keep the regulator working well on the inside (so I've heard) and keeps it shiny and new looking on the outside. All said a bit of a fuss for making good coffee, but well worth it.
Don't know why it is called 4 cup; I guess they are talking about those tiny demitasse cups which are probably equivalent to a single shot at Starbucks. In fact it makes exactly 6.7 fluid ounces; a bit less than a standard measuring cup. It's a perfect amount for a single serving for me, but maybe others would find that to be too much for a single serving.
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