Brikka Moka Pot Stovetop Espresso Maker – Crema-Rich Italian Coffee Maker, 2 Espresso Shots (3.4 oz / 100 mL), Black

The Bialetti Moka Express is a classic stovetop espresso maker that delivers rich, aromatic coffee effortlessly. The dual valve system ensures safety and optimal pressure extraction, producing a smooth yet robust brew. Its aluminum construction heats quickly, while the ergonomic handle stays cool. Cleanup is simple, though thorough drying is needed to prevent oxidation. For best results, use medium heat and finely ground coffee. While it takes practice to avoid bitterness, the flavor rivals pricier machines. Compact and iconic, it’s perfect for espresso lovers seeking authenticity without electricity.

I have an old stainless steel espresso maker. Works ok, but I get zero schiuma. This Brikka is exceptional. Coffee quality is great, schiuma is as good as a bazillion dollar high pressure espresso machine. If I could give it 6 stars I would.

I bought a larger 4 cup bialetti Brikka in addition to my 2 cup bialetti Brikka. We noticed air coming out of the bottom, we thought it was where it screws to the top and thought maybe it was just that we hadn't screwed it on tight. But after a while we realized it always occurred, we'd notice it because hot steam would come onto our hand at times. Upon further inspection, we found there was a pinhole in the black base. Obviously this is a manufacturing defect as it's made of thick metal, there's no way anyone could cause that. If I could pinhole drill through steel I'd be cracking safes, not arguing with Bialetti! It was past 30 days when we discovered the pinhole was the cause of hot air escaping so we couldn't return to amazon, but it was within the Bialetti warranty period . We reached out to Bialetti and they requested all kinds of documentation. We sent proof of purchase, pics of the box, the bar code, the hole, and many other things. It was also within the Bialetti warranty period. They would take weeks to reply each time, then ask for something else, and stall or deny. This went on for months and months, dozens of emails. They asked for a ton of things, I sent all the documentation, all the photos, pics of boxes and barcodes and so on. They asked for a video, I sent some but they refused to tell me how they wanted me to show hot air going through a pinhole? I video'd the base, their email didn't allow a large video, again, just making me jump through hoops to stall. I sent video link. They again denied a hole. If they had allowed me to send the base to them they would have seen the pinhole in person. They would reply in italian even though I was pursuing via the US site. I asked them to confirm that they were legally telling me there was not danger to use the brikka with a hole that shoots steam out the side at your hand when you are removing it from the stove. They refused to say it was safe. And refused to honor the warranty. I jumped through every hoop and provided all they asked and they did nothing but delay and deny. As someone who has bought multiple Bialetti products for myself and gifted them to others, I'm so disappointed that such a longtime company would not stand behind their product. If they don't cover this as a warranty item then I don't believe their warranty ever covers anything. This is the most clear cut warranty item ever. They wasted my time for months and they can't even assure me that there's no danger (because there clearly is danger to use). They weren't even interested in getting the base back to address in their manufacturing process. I don't know if the ownership changed or why their standards changed, but not standing behind a manufacturing defect is wild to me. I've never had to contact them before so I don't know if this has always been the case but I am so disappointed in them. Photo is one of the many I sent them showing the pinhole, circled in white since they claimed not to see it.

UPDATE: After reviewing this, I did have a couple episodes of the pot overflowing, as some reviewers noted. The key to avoid that problem is to use hot water to begin with and a medium flame. Use a small burner so that the heat is under the pot, not going up the sides. The real hack is using hot (steaming but not boiling) water. The pros suggest this, though Bialetti says to use cold water. I tried the hot water and it works much better. Cold water makes the brewing take too long, cooks the coffee in the basket and makes the end result bitter and with less crema. You want the total brewing time to be 4 or 5 mins tops. ☕️ WATER MEASUREMENT IS KEY DO NOT fill the base up to the safety valve like you would with a regular Moka pot. That’s the old way. For the 2-cup version, use exactly 120 ml of water—this only fills the base about halfway to the valve. The pot comes with a measuring cup, which I use every time I make coffee with this pot. ☕️ COFFEE GRIND: DIAL IT IN Place the filter cup into the base and fill it to the top with medium-fine ground coffee. I grind my own beans using a Rancilio Rocky, and setting 25 works perfectly. It feels like fine sand between your fingers. (Of course, your ideal setting might vary slightly depending on your grinder’s calibration.) You can use pre-ground coffee made for Moka pots—brands like Kimbo Gold or Bialetti will work and are easy to find. ❗️ DO NOT tamp the grounds. Just fill and scrape across the surface to level it off. 🔧 ASSEMBLY & BREWING Screw on the top, and tighten it—not overly tight, just snug. Make sure everything is clean. Old grounds on the gasket can mess you up. You may need to experiment with flame size to find the sweet spot for your setup. Listen carefully: when you hear the Brikka gurgle turn off the flame and let the extraction finish on the counter. Look through the hole in the lid… crema! I even got crema using a dark San Francisco Bay French Roast, which was a bit of a surprise. 🚫 DON’T DO THIS Some Moka pot guides suggest immersing the base in cold water post-brew. Don’t do it. The Brikka relies on a very specific internal pressure curve, and that will mess with the flow and crema development. Let it do its thing. 🍮 THE PAYOFF Pour it slowly into a small espresso cup and watch as the crema floats up and spreads evenly across the top. That’s when you know you did it right. Pure Moka-Espresso Bliss. Bravo, Bialetti. Brikka is the real deal. ☕️🇮🇹

This is about the 4th stove top espresso maker I’ve owned in this lifetime. The others were different brands, and I never liked the results. I could never get the heat right and always burned the coffee in the top before the whole batch was brewed. And I never saw any crema. But this little guy was different. I hovered over it watching and it took a few minutes to liven up. I kept turning the heat down, so not to scorch it. There was a little trickle that came up and sat in the bottom of the upper pot which I was worried about, again didn’t want it to boil or burn but that didn’t happen. I was patient and when it was ready the crema came up first and in a flash there it was. Good, Strong, not bitter, and worthy of frothed milk. It was the best cup of coffee I’ve had in a long time. Looking forward to getting to know it better. 4 stars because it just got here. Will see how it holds up but a better mousetrap so far in my experience. I got the bigger one and glad I did.

Love the brewer but it over extracts oils and brings some bitterness to the coffee. Regular moka is much better.

I had a Moka Express - the rare 1 cup version but after a decade or so. the handle broke and became inconvenient. I am a backpack camper - and my most luxurious mode is dispersed camping in my truck, no fancy solar camper vans, Just a simple coleman. for a stove The trick is to use good coffee. Your roaster will tell you of these fancy small lot coffees but the Lavazza Crema Gusto and Rosa are the most convenient and sure proof ways to use on these. They are also Arabica and Robusta blends and rRbusta besides having more kick also releases more crema. The Lacazza's are also ground properly, Having said that I also use whole coffee that I grind but so far nothing beats the Lavazza for this machine specially if you drink undiluted unsweetened espresso. Also if you ask Italians in Italy that's what they would recommend. Of course you need to use it ASAP and by the time you get to the end, the taste will not be as good and the crema less as the coffee contacts the air. If you do latte and sweeten your drink, maybe not a big deal. Aside from all the instruction above, the trick is to a paper filter that is use for Aeropress - Aside from filtering the ground, I think they increase the pressure over slightly. Maybe it's because I live at 6L + ft over sea level and my camping is all the way to 9K. Water boils at a lower temp here and the paper filter helps in increasing the pressure a bit. I also pre infuse it. Meaning when the the first coffee appears. I take it off the fire and let it sit for 30 seconds or more and then bring it back again. So instead of 5 minutes it adds another minute or more. If the gurgling happens and you still have it on the fire, the crema may collapse. I sometime use less water - You can also upgrade the filter with the E&B filter - pricey at 22. A little different and I think the gasket they have is a little better and will deliver a cleaner coffee as if you are using the paper filter. For me, the paper filter is 6 bucks for 300, so should last a while. If you like a textured feel in your mouth, then the filter may not be for you. If you have failed pulls or left overs. Do not waste that coffee. Instead put in ice cubes and use it for ice coffee later. Just like ny old Moka, the coffee oils will eventually season the top. I do not bother to take it off, I just rinse. Once a month or every 2 weeks let steam without coffee clean the machine/

In the past I’ve always bought the cheapest moka pot and never had any issues besides wearing them down and having to buy a new one. However, this time I wanted to try spending a bit more for better quality and always heard and read good things about Bialetti. The quality of the exterior is good but that’s as far as it goes. After a few uses the inside of the water canister appears spotty/rusty, even after a hand washing. Also the piece of plastic between the water canister and the coffee pot has shrunken down and doesn’t hold the seal properly, so coffee grounds end up going into the water below and the water never fully empties into the pot. Lastly, I bought this and spent extra as it features the capability of creating crema (coffee foam). I have not yet had any crema from the use of this, which is unfortunate. Next time I’m going to stick with my cheap $15 Moka pot and save my money for the beans.

The measuring cup inside is broken.

I recently invested in the Bialetti New Brikka, and it has completely transformed my morning coffee routine. As the only stovetop coffee maker capable of producing a crema-rich espresso, it truly stands out. The sleek aluminum and black design not only looks stylish in my kitchen but also promises durability and efficient heat distribution. Every cup I brew is filled with a robust, rich flavor and that delightful layer of crema that makes each sip feel indulgent. The Brikka is incredibly user-friendly, making it a perfect choice for anyone looking to elevate their coffee experience without a complicated machine. Highly recommended for espresso lovers seeking quality and convenience!

My quest for the best coffee brewing appliance has ended with the purchase of this brikka moka pot.My My what a lovely coffe this brews the brew is almost like an espresso with all the creme but without being an espresso but somewhere in the middle but non the less absolutely worth it.at first it's a little learning curve to but once you get above and through that phase you will really learn to make excellent coffee make sure you watch some youtube videos before they really help.all and all I am satisfied with this purchase

Good quality

Nos gusta mucho el café, corto, fuerte y cremoso. Compramos la Brikka con la idea de poder hacer un buen café en la autocaravana, pero cualquier expectativa quedó ampliamente superada y podría ser perfectamente nuestra cafetera de uso diario. Hace un café excelente, de lo mejor, pero hay que saber usarla y no es para impacientes, el buen café y una buena cafetera necesitan su liturgia. Mis recomendaciones: - Seguir las indicaciones de la marca, preparar antes del primer uso una cafetera solo con agua y otras tres con café pero para desechar. - Lavar únicamente con agua. - Utilizar agua embotellada y su práctico medidor, la cantidad depende del número de cafés a preparar (en nuestro caso 3 cafés cortos cremosos= 150ml) - Llenar la cubeta del filtro generosamente de café (dos medidores universales colmados o un poco más aprox.) SIN prensarlo. - Cerrar la cafetera firmemente sin agarrarla del asa. - Fijar un fuego medio, no alto. - Pasados unos minutos la cafetera empezará a verter espuma por dos pequeños orificios laterales sin hacer apenas más que un murmullo casi inaudible, hasta que poco después reconoceremos el ruido del café saliendo a borbotones con fuerza. Es el momento de retirar la cafetera del fuego, sin esperar, para evitar que el café se queme. Por tanto, para hacer el café perfecto, hay que vigilar la cafetera. - El café se sirve inmediatamente a continuación, teniendo en cuenta que la crema se acumula y se vierte al final, por lo que es recomendable ir repartiendo el café entre las diferentes tazas sin llenarlas del todo, en tandas, para evitar que la primera taza apenas tenga crema y la última sea sólo crema (ver video). - Por último, verter algo de agua sobre la crema densa que haya quedado en el interior de la cafetera, sin dejar que se seque, facilita mucho su limpieza. Explicado así parece más complicado de lo que resulta en realidad. Simplemente es una cafetera para alguien muy aficionado al café y que priorice el resultado a las prisas. Nosotros la hemos utilizado con distintas marcas de café sin variar el resultado, aunque particularmente preferimos un café fuerte y molido no demasiado fino, como el Marcilla mezcla utilizado en el video.