How to Use the Bialetti Brikka Induction Moka Pot

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Learn how to make the perfect cup of coffee with the Bialetti Brikka Induction Moka Pot! In this step-by-step tutorial, we'll show you how to use this unique coffee maker to brew a delicious, rich espresso on an induction stovetop. From measuring the right amount of coffee and water to assembling the pot and heating it up, we'll walk you through the entire process. Plus, we'll give you some tips and tricks for getting the most out of your Bialetti Brikka Induction Moka Pot. Whether you're a coffee connoisseur or just looking for a new way to make your morning brew, this video is for you. Don't forget to like, share, and subscribe for more coffee-making tutorials and tips!

00:00 How to Brew Stovetop Espresso with the Bialetti Brikka Induction Moka Pot
00:14 Pressure Valve Feature
00:41 STEP 1: Weight and Grind Beans
01:04 STEP 2: Fill Vessel with 170ml Water
01:28 STEP 3: Assemble
01:43 STEP 4: Place on a Low-Med Heat
02:26 Serving Stovetop Espresso
02:53 Cleaning your Moka Pot

Finally, a Brikka for your induction cooktop. The Bialetti Brikka Induction lets you make espresso-style coffee, complete with a layer of rich foam, right on your induction hob. Unlike the classic Moka Pot, the Brikka is designed with a dual-valve system that produces a layer of foam, resulting in an intense but creamy cup of coffee in under three minutes.

Both the classic Moka Pot and the Brikka are fantastic coffee makers. For stronger, more concentrated brews, the Moka Pot is your best bet. But if you’re looking to make creamier coffees, then the Brikka is definitely for you.



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Wow, I was hoping for an electric moka pot that functions like an electric kettle. But this is even better for an owner of an induction stove. Now I'm finally thinking of trying the moka pot!

CaveyMoth
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I'm using almost exactly the same process (hot water, no grinds compression). However, I cut the heat immediately after the coffee starts flowing. This gives me a gentle extraction without any hissing or spurting, of about a minute. Then I pour immediately once all the water has passed through the coffee, to avoid the steam releasing any unwanted bitterness. Grind setting is 210 on a J-Max.

ismiregalichkochdasjetztso
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Thank you for all your advice. Congratulations on the channel, Robert Lewandowski

rubenperez
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Thanks for the video. I still don't understand why there is no model of 2 cups as the regular brikka? I won't buy it because 4 cups are too big.

talvaknin
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Great video! Can you please share what is the size and model of the dosing funnel you're using in the video at 0:58 ?
Im looking for one for some time now to improve my workflow and yours seems to fit just right

Burekas
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What size is the dosing ring at 0:58?

It's funny how 'real Espresso' gear can improve the workflow with a device like the Brikka although the output of this device is much closer to the one from a conventional moka pot than an espresso maker. By now I probably spent a fortune on additional gear like a scale, dosing cup, funnel, scoop, WDT, tamper, additional filtration, hand grinder, etc. which could easily got me in the ballpark of a second hand Gaggia or a similar real Espresso maker but experimenting with those gadgets is half the fun of it. Maybe I should start my own channel to share those experiments and my findings...

zorro
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Thanks for the video I'm trying to choose one

arturog
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Love the video, thanks! I've got a Brikka but not an induction one, I assume the same recipe for before heating it applies? If so, I'll be using it that way going forward!

BlessRNG
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I’m using this one. But I’m not sure why I don’t have that much of crema. No sure if it’s because of the coffee bean or the heat is too much..?

phoebe
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Low flame for my Bialetti Classic till the coffee reach the halfway mark, then cut it. The remaining thermal mass will be enough to drive the rest of the water through.
For certain sizes of moka pot, you can use aeropress filter inbetween for extra clarity.

Edit: i'm using 2-0-0 on my JX-Pro. But it depends heavily on the beans, some just produces too much fines.

Spiralem
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Moka pot. Still the original and the best

lukekilah
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I want to buy the 2 cup brikka induction but they’re not easy to get a hold of. If I buy the 4 cup is it basically use half the amount of coffee and water for 2 cups as used in the 4 cup method in your video (which is great by the way)? Thanks.

carlbarrett
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hello! Thank you very much for this great content!
I purchased the same Bialetti Brikka induction last week, I did everything like this video instructions and the first few coffee had this "Creme" top of it.
After one week I make everything like before, but there is no "creme" on the cofee :(
Any suggestions? maybe 170 ml water is not enough? the water seems to me not enough, not enough coffee is made, although I also have this version for 4 people, but a lot more water would fit under the safety valve. using COSTA The Intens Signature Blend coffee

bubuTANK
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I wonder if works on stove or hot plate ~

tifftay
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I just got a moka pot but the lid will not stay open, is this a faulty pot?

simonlapthorn
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I have both 2cups-normal-and 4 cups induction..No matter what, the induction DOESN'T make any creme and the coffee released is also boiling..I tried everything even trade the valve between the bricks, same results, meanwhile the 2cup is doing great with both valve..Any sugestions ??

torukmahtomahto
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Can I use that on a ceramic hob? Thanks♡

samyajuli
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Hi! Today I bought the same Bialetti. I used it for the first time. I put in the basket 20g coffee (grinded with Niche between coarse and espresso fine) ...I set the induction to the level 12 (from 14...probably a litte to high) The coffee flow was a little bit quick...but after the brewing process the aprox. 50% from the coffee runs out from the Bialetti on the induction. The valve doesn't worked :(
What can be the problem?
Thank you so much!! 🙂

vanyiszabi
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Hi! I have a Venus 4-cup moka pot, do you think pulsing at low temperatures affects ruins the coffee? or is the moka pot designed for this? should I use a heat transfer plate? thanks

javierassad
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About the bottom safety valve, should i pull a little bit to remove pressure inside after use? (I usually do that so opening the inside of moka pot won't be difficult due to the pressure inside)

kristoforusranandiasuliset