expiredhtp182 | Staff posted Dec 02, 2024 03:57 PM
Item 1 of 4
Item 1 of 4
expiredhtp182 | Staff posted Dec 02, 2024 03:57 PM
2-Cup Bialetti Nuova Brikka Moka Pot Caffetteria Caffè Espresso Maker $28.49 + Free Shipping w/ Prime or on $35+
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Our community has rated this post as helpful. If you agree, why not thank lazzlazz
But it's a very nice coffee as long as you don't scorch it. Regular drip coffee bothers my stomach; this coffee doesn't.
There are other Bialetti pots than this (I have a Bialetti moka pot); I'm skeptical of the "crema" claim on this one as the pot doesn't brew real espresso (nowhere near enough pressure for that).
If you buy the moka pot, watch James Hoffman's video to get hints on brewing the best coffee with a moka pot. He has more hints, but 2 important ones: (1) start with near boiling water (I boil it in a mug in the microwave then transfer to moka pot) and (2) as soon as the slightest sputtering occurs, take it off the heat; this prevents the scorched flavor. You don't have to buy the Bialetti coffee, although you could buy one just to get an idea of the grind size - it's not as fine as espresso but almost. And, as Hoffman says, how fine is optimal depends on the roast of the coffee. So experiment a bit.
https://www.youtube.com/watch?v=BfDLoIv
If you buy a Bialetti pot, I advise buying the silicon rings that are sold on Amazon (by other sellers), rather than the replacement rubber rings. If you accidentally put it on the stove without water (which you'll do eventually some early morning), that will ruin the rubber ring. The silicon rings hold up to the heat better (especially if you forget to put in the water). Some say the rubber rings give the coffee a rubber taste; I didn't experience that but that may be a factor for you.
Measure the rubber ring when you get the pot so you know exactly what size replacement to order.
The Bialetti pots are worth paying a little more compared to knock-offs out there. They stand up better to heat - handles don't melt, etc. like they do on some knock-offs (as long as you keep the flame no bigger than the bottom of the pot). But of course, watch prices for a good deal.
I'd suggest not buying anything smaller than a "3 cup" pot - the "cup" size is quite small, maybe 2 ounces. It is a stronger coffee; I add almond milk but you could add water like an Americano. If you're making coffee for 2, you probably want a 6 cup post. I always let the pot cool at least 15 minutes, usually longer, before opening it to clean it so I can make more.
If you have an induction stove, you need to buy a Bialetti pot labeled to work on those.
But it's a very nice coffee as long as you don't scorch it. Regular drip coffee bothers my stomach; this coffee doesn't.
There are other Bialetti pots than this (I have a Bialetti moka pot); I'm skeptical of the "crema" claim on this one as the pot doesn't brew real espresso (nowhere near enough pressure for that).
If you buy the moka pot, watch James Hoffman's video to get hints on brewing the best coffee with a moka pot. He has more hints, but 2 important ones: (1) start with near boiling water (I boil it in a mug in the microwave then transfer to moka pot) and (2) as soon as the slightest sputtering occurs, take it off the heat; this prevents the scorched flavor. You don't have to buy the Bialetti coffee, although you could buy one just to get an idea of the grind size - it's not as fine as espresso but almost. And, as Hoffman says, how fine is optimal depends on the roast of the coffee. So experiment a bit.
https://www.youtube.com/watch?v=BfDLoIv
If you buy a Bialetti pot, I advise buying the silicon rings that are sold on Amazon (by other sellers), rather than the replacement rubber rings. If you accidentally put it on the stove without water (which you'll do eventually some early morning), that will ruin the rubber ring. The silicon rings hold up to the heat better (especially if you forget to put in the water). Some say the rubber rings give the coffee a rubber taste; I didn't experience that but that may be a factor for you.
Measure the rubber ring when you get the pot so you know exactly what size replacement to order.
The Bialetti pots are worth paying a little more compared to knock-offs out there. They stand up better to heat - handles don't melt, etc. like they do on some knock-offs (as long as you keep the flame no bigger than the bottom of the pot). But of course, watch prices for a good deal.
I'd suggest not buying anything smaller than a "3 cup" pot - the "cup" size is quite small, maybe 2 ounces. It is a stronger coffee; I add almond milk but you could add water like an Americano. If you're making coffee for 2, you probably want a 6 cup post. I always let the pot cool at least 15 minutes, usually longer, before opening it to clean it so I can make more.
If you have an induction stove, you need to buy a Bialetti pot labeled to work on those.
Having tried both, I haven't noticed much of a taste difference either way, but I have noticed that putting near-boiling water directly into the lower chamber of the moka pot makes it more difficult to screw the top on securely, because the stainless steel transfers heat very quickly and the bottom chamber becomes scalding hot to the touch while I'm trying to grip it for support.
Having tried both, I haven't noticed much of a taste difference either way, but I have noticed that putting near-boiling water directly into the lower chamber of the moka pot makes it more difficult to screw the top on securely, because the stainless steel transfers heat very quickly and the bottom chamber becomes scalding hot to the touch while I'm trying to grip it for support.
He gives a reason that makes sense in his video (more of the water gets, at the same time, to the temp needed to force it into the upper chamber, which leads to better extraction, and I think (can't remember) better pressure. He did have an engineer figure out how to up gadgets to the pot that measured pressure, temperature, etc. to get info on the relevant parameters.
I just use a towel to hold the water chamber when screwing on the top; you're right; it does get quite hot. Or, I just keep the bottom chamber from turning by hooking my thumb nail on the edge of the steam escape valve, as I screw on the top.
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