 |
Aluminum, stovetop espresso maker has a patented value that produces 4 cups of frothy, creamy, rich, authentic Italian espresso in just 4-5 minutes. ....read more
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
November 20th, 2009 at 12:00 am
Disappointing–so far…
Rating:2 out of 5 stars
Well I got a 2cup moka express and I loved it! Then I heard that the Brikka would make an even BETTER brew! So I bought the 4cup Brikka. Here are my observations:
the 4cup brikka makes only a small bit more than my 2cup Moka express.
the brikka leaks out between the bottom and top pieces of the pot before producing any coffee so I have to lift the valve myself to let the coffee come out the top to prevent further leakage. When I do that, I find that there still is about 1/4th of the water in the bottom chamber!
Basically: my brikka leaks too much no matter what I do to prevent it.
Stick with what has worked for the last 90 years, stick with the moka express.
November 20th, 2009 at 12:00 am
Fantastic Product!
Rating:5 out of 5 stars
I have never had an expensive espresso maker so I cannot compare this product to it, but this sure does make a nice espresso. It makes the foam that an espresso should have, it is simple to use, and simple to clean up. I am really satisfied with this product in regards to its price and its functionality.
November 21st, 2009 at 12:00 am
Makes a Superb Espresso-type coffee
Rating:5 out of 5 stars
I have both the 2 cup and the 4 cup versions which work similarly, both producing fantastic-tasting crema/espresso-type coffees in around 3 minutes. The 2-cup gives just under 3 oz (perfect for my 3 oz espresso cups) and the 4-cup gives just under 6 oz when filled with water (as recommended) to the line on the small plastic measuring cup provided. They will give the claimed 4 and 8 oz when their measuring cups are filled to the top. This is STRONG espresso-type coffee which tastes fantastic straight or as the base for a latte, cappuccino, or macchiato. The crema produced by the 2 cup model is especially creamy.
No wonder this is the method of choice for many Europeans who have at least one of these inexpensive and simple gadgets. Bialetti produces the best (I have kept 6 of the many mokka pots I have bought, and only one was not made by Bialetti). Just be sure to season the aluminum pot by making at least the suggested 3 pots of sacrificial coffee and do not use RO (reverse osmosis) water which can leach metals. These pots improve with age but the gaskets will need to be replaced when they become hard. Just be sure to rinse them thoroughly with hot water and dry them completely before reassembly and storage – and NEVER place them in the dishwasher.
These seem to work best with medium ground coffee leveled in the basket, but with NO pressure or tamping. Espresso grind works poorly, and only if the basket is slightly under-filled. In order to prevent leakage, it is essential to be meticulous when wiping all coffee grounds from the rim of the filter basket before firmly tightening the 2 main parts. Both sizes work fine on my smooth-top stove using a medium-low setting. Just be prepared for the noise it makes after about 3 or 4 minutes when the pressure builds to the point where the valve/weight lifts and the coffee is squirted out in a few seconds at around 200 F. Quick removal from heat is necessary, and will avoid burnt flavours. Be sure to have that espresso cup handy to capture the fantastic-tasting crema. The well-designed large spout pours quickly and with no dribbling.
I half-fill the top chamber with cold water immediately after pouring the coffee and allow it to cool before disassembling for rinsing with hot water. It is essential to release (lift) the pressure valve or the vacuum formed will make it hard (if not impossible) to unscrew the 2 main parts.
At first it seems as though there is a honest amount of work involved in producing an “espresso”, but both speed and comfort-level improve rapidly with practice. I recently bought an expensive ($2300) super automatic espresso machine. I returned it within 2 days because the quality of the coffee produced was so inferior to that produced by my Brikkas.
Wikipedia defines espresso:
Caffè espresso, espresso, [expresso] is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee.
The above definition seems to include this preparation method, but “Espresso Experts” may claim that these Brikka pots (why does Amazon call them percolators???) are not right espresso. Either way, I DON”T CARE. I simply adore the coffee they produce.
November 22nd, 2009 at 12:00 am
Excellent expresso, questionable materials
Rating:4 out of 5 stars
I had a 4 cup Brikka for one week before I forgot to place water in it and managed to melt the handle and top off. I will be getting a new one, but there are a few things that I feel should be addressed in the design. The handle is resin and can melt off, adding a metal core with the resin over-molded wouldn’t be a huge amount of work but would make it more rugged and prevent the handle from coming off if you do as I did. The top window is useless. You’re making hot coffee, which has steam, so the window is all steamed up the whole time. Why bother to place it in? It is also made of some sort of injection molded plastic, it doesn’t feel like it would hold up well either, Bialetti needs to go back to the solid top. One noticeable plus for me is that the funnel the coffee goes in is stainless rather than the aluminum used in older moka pots, which makes it much simpler to clean up.
The most vital part- the coffee: It makes fantastic coffee, lots of crema, no complaints there. Wait for the very audible pop as the pressure overcomes the weight of the stopper, take it off the heat and you have fantastic expresso. I’m buying 2 more brikkas, one 2 cup and one 4 cup, the coffee is that excellent. A few poor material choices on the part of Bialetti, but overall a fantastic leap over the moka.
November 23rd, 2009 at 12:00 am
bella
Rating:5 out of 5 stars
adoro esta maquina, sabiendo usarla le deparar unos disparos de excelentes expresso, pacienza Tenga, asi lo requiere, pero tengo tambien la de 2, son lo mismo, todo depende de su habilidad para usarla,,, practique y mas y mas, hasta dominarla
November 24th, 2009 at 12:00 am
I. Despise. This.
Rating:1 out of 5 stars
I joyfully used a Bialetti 2-cup for 15 years. No problem. I thought I was upgrading when I bought the Brikka. But, consistently, only 1/2 the water brews. Also, it is virtually impossible to unscrew. If I tighten too much, it takes DAYS for me to unscrew it. If I don’t tighten, the coffee leaks out of the center. I did everything recommended, from making startup brews, using the expensive Moka Illy coffee. To no avail. This coffeemaker despises me. And I despise it.
November 25th, 2009 at 12:00 am
The Brikka is fantastic!
Rating:5 out of 5 stars
I have every kind of coffee maker you might imagine: Moka pot, Pour – over drip, Electric drip, French press, Vacuum siphon, etc. While I like them all, and each has merits – the Brikka is my favorite. It is simple to use (the instructions are vital!) and it makes the best coffee drink ever. Is it really espresso? Is it coffee? Who knows. It is just fantastic stuff – better than Starbucks – better than ANYTHING.
I sometimes use Miscela D’Oro or Illy Moka style. But the real delight is Cafe Bustelo espresso in the bright yellow can. A fraction of the price of most espresso grind, Bustelo is not so hot in a normal coffee maker. But in the Brikka it shines – chocolaty with a thick crema – it is fantastic.
Next up…. Mukka Express!
November 26th, 2009 at 12:00 am
Gorgeous craftsmanship!
Rating:5 out of 5 stars
The Bialetti Brikka is a gorgeous piece of equipment — truly the Ferrari of the coffee-maker world! As you’d expect with any fine Italian product, it can be temperamental and finicky. All it takes is one stray coffee ground between metal and one of the two thick rubber gaskets to have this thing leaking steam from the seams like a dragon! The quality of the cup is, likewise, highly dependent on both the quality and grind of the coffee and how it’s packed in the machine. Though the directions suggest a coarse grind, I’ve had the best luck with a grind only somewhat coarser than a traditional espresso grind. Any finer and it can plug the holes in the top filter, preventing a thick crema from forming. Any coarser and the resulting brew is weak, again with small or no crema. Much like an Italian sports car, but, once you figure out its quirks, it’s a pleasure to use and the resulting cup is rich and satisfying with a very impressive layer of crema.
November 26th, 2009 at 12:00 am
Surprised by the quality
Rating:5 out of 5 stars
I have a traditional moka pot (MOKA EXPRESS 3-Cup Espresso Maker), but this is by far and away a lot more espresso-like than what that makes. I bought this as a gift, and I was so surprised by it that I got one for myself and will be retiring my moka pot.
I have had espresso from shops made on real espresso machines not as excellent as what comes out of this small pot (shame on them). That being said, this is no match for an authentic, quality espresso. Considering the delta in price between this and a excellent espresso machine, I’ll take this pot thank you very much.
A note on grind: I seasoned my pot with some cheap Cafe Bustelo, but noticed that it has a grind size that seems to be perfect for the Brikka. My finer-ground quality espresso coffee didn’t explode from the valve the same way as the Bustelo did. In the future, I’m going to use grinds more like the Bustelo with my Brikka.
November 28th, 2009 at 12:00 am
I like my Brikka!
Rating:5 out of 5 stars
I got the 2-cup from Singapore and I loved it so much. We were drinking cafe latte (just Brikka coffee + milk) nearly every day until we burnt the handle off! We were so careless! We had left the empty Brikka on the stove with the heat on and the handle melted. But otherwise with normal use I don’t reckon you’ll have any problems.
Brikka coffee is strong so 2-cup is really for 2 people. The only problem with Brikka is you can only buy replacement parts online and there’s no free shipping. So I finished up paying $12+ for 2 gaskets and a filter plate which is crazy! Also, there’s no replacement part for the handle so I don’t know how to fix my Brikka!
daigoexpressed.net is a fantastic resource for Brikka-related info.
We finally bought an espresso machine so I don’t know if I’ll buy another Brikka. It was fantastic while it lasted though…
November 28th, 2009 at 12:00 am
fantastic
Rating:4 out of 5 stars
I have both the 4-cup and 2-cup Brikkas, and I use both regularly. The last time I checked online a few months ago, both were available in North America.
They both can make an equally tasty espresso with a nice crema on top. It doesn’t matter which one you use in my experience. You just have to have faith and keep trying them before giving up.
They are both “high maintenance” coffee pots compared to regular espresso pots. You can’t just dump water & coffee in them and leave them on the stove for 5 minutes while you do something else. Brikkas are like fine pieces of art that need to be handled and pampered in special ways. Everything is a delicate balance, and you have to baby sit them during the whole process. But once you get the knack of it, you will get consistent results…and trust me, it is worth the effort. Here are 5 tips:
1) Just before assembling your pot with coffee, make sure the valve is not stuck. Jiggle it up and down a few times.
2) Experiment with different types and brands of espresso coffee. Sometimes the grains may be too small (or too large). Unfortunately, you can’t really tell just by looking at the grains. This is one reason why people give up on the Brikka too soon.
3) When the pot is on the stove, you have to keep an eye on the valve. If it is “stuck down” then the coffee will struggle too much to come up, and it will be over-brewed (has a burnt caramel smell and taste). If you feel it is “stuck” then immediately prop it up with a metal utensil (certainly not with your fingers). I rarely have to do this anymore with my pots. I always pre-jiggle the valve, and adding a drop of vegetable oil to a disassembled valve seems to have helped. But this is one reason why you have to keep an eye on your Brikka while it brews.
4) Also, I often pour the coffee before it has finished brewing. I’d say that when it is just over half brewed, that is when I pour it into the cup(s). Then I place it back on the hot stove for a few more seconds while the rest of the coffee comes up. Then I pour the rest of that into the cup(s). I seem to get more crema that way than just waiting for all the coffee to come up.
5) If you’re adding milk to your espresso (cold or warm), I recommend pouring the milk into the cup(s) before the coffee. This seems to keep the amount of crema at its maximum when serving your cup. That is really what you are showing off (the crema), so the last thing you wanna do is cover that crema with anything. I don’t add sugar, but if I did, I probably would add it and stir it along with the milk. Again, you want to serve the coffee as soon as possible after pouring it so you and your guests can delight in the maximum amount of crema.
All of this eventually becomes second nature to you once you get used to it.
Whenever guests come over now, they EXPECT me to use my Brikkas for them, otherwise they are insulted.
The coffee is just as excellent as any fancy $1000 machine could make and for a fraction of the cost, and a Brikka will outlast any expensive machine. And although a Brikka may be more complicated to use than a typical espresso pot, I don’t reckon it is more complicated to use than a machine. For a cappuccino/latte, I use either a glass Bodem milk frother (for the microwave) or a metal Bialetti milk frother (on the stove-top).
I wouldn’t recommend a Brikka for people with limited patience in the kitchen or a limited appreciation for a fine cup of espresso with crema.
You should note that the crema doesn’t last too long, so the person waiting for his/her cup has to be ready to drink it soon after you pour it.
Also, the amount of coffee these pots produce is a lot lower than you would reckon for the physical sizes of the pots. This is my largest complaint. Most would agree that the 2-cup Brikka barely makes 1.5 cups and the 4-cup Brikka barely makes 3 cups (I would say it only makes 2 cups!). So, I often have to use both pots at the same time depending how many people are over.
November 28th, 2009 at 12:00 am
Aluminum is for macbooks, bicycles, cars & airplanes not coffee pots
Rating:3 out of 5 stars
I reckon the Brikka is a tad overrated. The addition of a weighted release valve to produce crema is not successful enough to overcome other issues with the original Moka Express. I appreciate the classic design but because it is iconic doesn’t make it perfect.
My main complaint is that it is made from aluminum. Regardless of the hoopla about aluminum and Alzheimers, it’s the taste that really bothers me. A freshly minted Brikka imparts a slight, undesirable metallic taste to the coffee. This doesn’t happen with stainless steel, it naturally has a protective oxide surface layer from day one. New aluminum alloy does not, but it does form one after YEARS of exposure to air (and water, and coffee). This is no doubt why older Mokas that have residue and oxidation built up make the best coffee. The less soap & scrubbing you do on the inside of the base the better. I now regret not getting a used one or one of Bialetti’s stainless steel versions. Bialetti Venus 4-Cup Stovetop Percolator
Outside of hints of metallic flavor, the Brikka can make some decent aromatic coffee but it is finicky. This coffee maker is only for tinkerers. I’ve experimented with different grinds, water levels, temperatures, roasts & beans but can’t find stasis. I do agree with one reviewer who was using some cheap Café Bustelo to season the pot and found out it’s grind size works the best. You should start your experimentation in the medium to fine grind range. It’s a finer grind than the manual suggests but works best. (I reckon an Italian’s definition of a coarse grind is very different from an American’s)
You certainly have to break-in the rubber seals to prevent leaking. The rubber used, especially the filter seal, is somewhat stiff. I place warm water on the top seal before screwing the base on. After moderate use, the seals become seated well and formed to the base.
Whether the Brikka produces adequate espresso (or pseudo-espresso) and crema is subjective. But, I believe some people’s right objectiveness in regards to the Brikka is slightly hindered by the nostalgia for the original Moka.
November 30th, 2009 at 12:00 am
Not worth the effort
Rating:1 out of 5 stars
This is either the fussiest coffee maker in the universe, or I’m the stupidest person who has ever tried to make coffee with it. No matter what coffee I use, what temperature I use, how much or how small water or coffee I use, when I take it off the stove, etc., any “crema” that might briefly appear either gets blasted away by the pressure-induced spurts of steam that come from the stem of the coffee maker once the coffee has brewed, or gets boiled off because the maker has no way to stop heating itself. Plus, every pot of coffee I have made (20+ and still trying) has tasted terrible – burnt and bitter. Yuck.
December 1st, 2009 at 12:00 am
cheap, quick, or excellent – may I have all three?
Rating:5 out of 5 stars
Considering Bialetti’s goal, to brew a real cup of espresso quickly easily and inexpensively using no more than your stovetop, it really would be no surprise if the Brikka failed on one count, or even two. But this thing really does work. Place coffee and water in proper places, set it on a hot plate, wait as it works up pressure and then jump up as soon as the espresso flows, pour into a cup and delight in. It has never failed, and the cost/benefit ratio is incredible. I can’t imagine having one of those complicated machines to make espresso, which to judge by reviews still fail to produce excellent espresso below the top price bracket. They must be a chore to clean, too – not the Brikka, which is simpler to clean than a French Press.
December 2nd, 2009 at 12:00 am
Best so far from Italy.
Rating:5 out of 5 stars
I am a coffee addict and this is the best so far from Italy that can be produced on a stove top quickly.
Don’t clean it with commercial cleansers as the chemicals will leach into the metal. Also, use distilled cool water with coarse ground beans.
I have a variety of machines and beans. I test all coffee and machines on many friends and guests. Only excellent reviews…even with average quality beans.
December 3rd, 2009 at 12:00 am
Maybe not espresso, exactly, but very excellent
Rating:4 out of 5 stars
OK, it’s not espresso “per se” (to use the older Italian), but it’s very excellent coffee and fun to make. I find that I get different amounts of crema from different beans. My local coffee, Equal Exchange, gets nice and creamy with Brikka, but some others are just “flat”. Overall, this is a fantastic pot.
December 3rd, 2009 at 12:00 am
Unique stove top espresso maker
Rating:5 out of 5 stars
The unique construction of this maker makes not only excellent espresso but the foam as well. Fantastic for Cuban coffee.
December 5th, 2009 at 12:00 am
Didn’t work for me…
Rating:1 out of 5 stars
We use this type (same shape and material) of coffee maker for years with brilliant results. But, this unit made the worst coffee ever. We followed all directions and used various types of coffee grinds and it made a bitter undrinkable coffee every time. We sent it back to Amazon for a refund and order another brand to try.
December 5th, 2009 at 12:00 am
Review of the 2 Cup model
Rating:5 out of 5 stars
I am very picky when it comes to espresso… and I have been very surprised by the excellent quality espresso this machine is capable of! The 2-cup model is preferable – especially if you only intend to serve 1-3 cups at a time. You need to make the whole amount, so it ends up being wasteful if you buy the 4-cup version (if only 1-2 people are served). Americans are accustomed to “double espresso” size servings – if you make single espresso size shots a 2-cup model can easily produce 3 generous parts.
I have found the Brikka espresso tastier than the Moka. And if prepared correctly, there really is a decent crema on top. There’s no comparing homemade to professionally made espresso – but this small brikka is better than most home machines that cost hundreds of dollars. I highly recommend!
December 7th, 2009 at 12:00 am
Just OK coffee, Cracked, Left counter marks.
Rating:2 out of 5 stars
I had high hopes for this coffee maker, thinking to replace my ageing bialleti maker, which was stainless steel by the way, but well-worn. The thought of getting the espresso and crema from this maker had my expectations up.
I had several dissapointments with the maker. The first (and this will likely be common to all aluminum pots) is that it left aluminum “scuff marks” on all my counters. It’s the nature of this kind of aluminum, though I didn’t know it. I could remove them with Bon-ami, but it was an inconvenience. The second is that the coffee would come out somewhat weaker than that which I made with my ancient stainless model. It seemed to require less pressure for this maker to drive the water up and through than my taller ancient stainless model, and that may have been a factor. Finally, after a few weeks, I found that the center post was cracked. Noticed this only after taking apart the top pressure stopper. Come to reckon of it, this may have been a contributing cause to the weaker coffee, if it was leaking up into the pot via the crack. Tried to return to Amazon as defective, but it was a few days later than their usual timeframe. Bummer! They sent me back about 60% of the cost… In the end, I was pleased to get something back, since the performance was so disappointing.
As a follow-on, I went back to using my ancient stainless steel maker, with a new seal, and the coffee was superior to this model. And a few weeks ago, I bought an Aerobie coffee press. It looks like it’s too simple to do much, but the reviews are consistently impressive. It did take me a while to figure out the details of producing the best cup of coffee with it (we’re at 5200 ft altitude, which makes a difference), but I am VERY satisfied with it, and my wife likes it too. Fantastic coffee, and as usual, the fresher the beans, the better the end-product. You can find that Aerobie here on Amazon, or at some local coffee specialty stores (as I did).
December 9th, 2009 at 12:00 am
Like it!
Rating:5 out of 5 stars
When my $400 pump-driven espresso machine blew a gasket, I bought this small number to try out while waiting on the replacement part to ship from Italy. It works FANTASTIC, and now I’m seriously wondering whether I’ll even go back to using my machine very often!
Some things to consider:
* It doesn’t make that fantastic of a crema compared to my pump-driven machine, BUT the taste is certainly superior. Reckon stronger and richer, but not bitter like you’d imagine. (I have used both Lavazza and Illy beans, btw.)
* This pot will only make enough for one person at a time, if you are a double-shot drinker like me. (I’ll probably just break out the machine when I have company over.)
* Contrary to what other folks have said in prior reviews, this thing is NOT hard to use! Follow the simple directions, and you’ll have no distress.
December 9th, 2009 at 12:00 am
Marvelous!
Rating:5 out of 5 stars
I’ve been a fan of the basic stove top models in the past, but after reading the reviews on this Brikka I thought I’d give it a try. The difference in taste between this and my ancient muka are like night and day! The flavor that this Brikka extracts from the beans is rich and nearly chocolatey.
The “crema” aspect of this product works sometimes, but not always. I reckon it’s because I keep the pot on the stove longer than I should to get as much espresso out of it as possible. One vital thing is to make sure that your seals are clean (no stray coffee grounds) and the pot is screwed on very tightly. Otherwise you will have a mess all over your stove from espresso spray! Use slightly less than the line on the measuring cup, too. I thought I’d sneak another mm of tasty expresso out of the pot and again – spray! If you use about 3 mm less than the line designates you should be spray free.
Also, as soon as you pour your cup, place the pot under the faucet to wash off any drips. They’ll come off immediately. This will also cool the pot down enough to release the pressure so you can make another pot as soon as you end your first (and you will certainly want to!).
December 11th, 2009 at 12:00 am
Fantastic coffee maker
Rating:5 out of 5 stars
Really works well…not really espresso, but works well, this used along with the Bialetti Moka Express makes a nice addition to my coffee bar…
December 12th, 2009 at 12:00 am
Brikka 4 cup
Rating:4 out of 5 stars
I have run the gamut of espresso machines from cheap Krupp’s to a LaPavoni Euripicola over the last 10 + years. Unless your willing to spend a large amount of money on a $600 + espresso machine, a $300 + grinder, tamper, PID, etc. buy one of these. They provide excellent instructions which recommends a small concentrated heat source. I’ve found that a ceramic stove top doesn’t work well, my Coleman Peak 1 backpacking stove works fantastic. I’m making better espresso than I’ve found in most coffee shops. I should note I home roast my own beans. Now I don’t have to worry about descaleing, maintaining, or replacing an expensive espresso machine & grinder, this doesn’t require fine espresso grind. My ancient Saeco works well with it, I expect a Capresso Infinity would work well with it also or a Zass. Place your money into home roasting equipment, a french press, Aeropress, Chemex, Bodum Bistro, Vacuum Pot, etc. Gave this 4 stars because of ease of use, needs a consistent heat source, proper grind, removed from heat, & poured properly. Once you get the process dialed the coffee rates 5 stars, still simpler than a espresso machine though.
December 14th, 2009 at 12:00 am
Best home espresso ever!
Rating:5 out of 5 stars
Most cafes in my area can’t make espresso this excellent! I find myself disappointed often when I go out for an espresso/latte, with the Brikka I get my fix for a fraction of the cost, as often as I want, day or night!
December 15th, 2009 at 12:00 am
Size matters
Rating:5 out of 5 stars
The four cups for this model refer to really really small espresso cups. The amount of water you can place in the coffee maker is very small: 2/3 cup (US cooking measurement). There is room for more water, but the Brikka system makes it so that you can’t fill up the whole thing with water.
December 15th, 2009 at 12:00 am
nice but not perfect
Rating:3 out of 5 stars
It’s right that it does make crema. But you need to pour the coffee w/in 5 seconds of it percolating or else the crema quickly disappears. Also the handle is cheap. The first unit delivered arrived w/a broken handle. The one they resent has been working well, but you can tell the handle is cheap; I suspect that it too will break in a few months if I continue using this daily.
December 16th, 2009 at 12:00 am
Bought 3 Brikkas, all three were defective
Rating:1 out of 5 stars
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 excellent!), 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 simple to return defective merchandise. Kudos for that.
December 17th, 2009 at 12:00 am
this is not a excellent alternative
Rating:1 out of 5 stars
The Brikka might seem like a excellent thought, but it is not engineered or manufactured adequately. By this I mean: the thing doesn’t work, at all. It is an absolute disaster. Don’t buy it.
Specifically: this device has two main parts, a top and a bottom. The purpose of the top is to collect brewed coffee, and the purpose of the bottom is to brew the coffee that should be collected in the top.
The main problem is that the coffee does not in fact go into the top, but instead bubbles out of the Brikka in between the top and the bottom, making a really hideous burned coffee situation and leaving the would-be coffee drinker with nothing to drink. Like, I mean: all the coffee, upon brewing/burning, is spilled out into the broader universe, and none of it really goes into the coffee-getting part of the gizmo. It’s sort-of like buying a car that burns petrol but doesn’t really go anywhere.
So in small this is a disastrously terrible piece of coffee gear. Don’t buy it.
like & light,
rs
December 17th, 2009 at 12:00 am
simple and fantastic espresso
Rating:5 out of 5 stars
Bialetti Brikka, 4 Cup LIKE THIS PRODUCT!!!!I have an espresso machine, krups and have used it for years, but was so annoyed with the frother. This takes 3 minutes to “steam up”, then gives perfect espresso with the “creamy top”. I have a bonjour frother and WA LA, you have a latte; or the like…I can do it with my eyes closed