Coffee common sense top mocha pot BRIKKA making method

Preface

BRIKKA is a mocha pot that breaks away from tradition. Coffee players can't put it down with various improved designs, but no one teaches how to use it correctly, which makes people love and fear BRIKKA. Here, we savages reveal to provide a series of articles, the authors are using BRIKKA-the most difficult 4-person pot in history, I hope to give you some help, and you are welcome to comment if you have any questions.

There are four articles in this series.

(1) structural analysis,

(2) maintenance,

(3) no leakage at all,

(4) Fire control and operation skills

(1) structural analysis

BRIKKA's flagship mocha pot for BIALETTI

BRIKKA is an aluminum pot.

Why is this model made of aluminum?

We can look back at the BIALETTI model.

It was found that it evolved from MOKA EXPRESS.

MOKA EXPRESS is a very old star anise pot.

It is also the best entry-level model for using mocha pots.

Because people believe that the star anise pot's firepower is concentrated.

Plus the cost of technology at that time (still is)

So it's made of aluminum extrusion.

That's why these names are so cheap.

But the aluminum products must be dried as soon as they are used.

Otherwise, there will be a little trace after oxidation.

It's very hard to erase-this is the only flaw in BRIKKA that we think.

When you get this mocha pot,

We can clearly see the biggest difference between mocha pot and ordinary mocha pot.

Is to add a circular counterweight at the outlet of the pot of coffee.

In general, when the mocha pot comes out of coffee, there is no pressure to counteract it.

So the pressure in the kettle is relatively not so great.

And the pressure in the BRIKKA kettle caused two results.

1. The only mocha pot in the world that can make crema.

2. It's very stressful, and it's the most difficult mocha pot in the world to lock-especially this one for four.

If you take a closer look at the rubber gasket of the filter at the bottom of the pot, BRIKKA has more dents on both sides.

The powder trough part was also changed in 2002.

The original aluminum powder trough is made of stainless steel, and the caliber is also smaller.

Add a rubber washer to the bottom

While observing all this,

We seemed to see BRIKKA coldly telling us

-I am a difficult kettle.

A precision mocha pot has surpassed the traditional one.

So although we are in the name of BRIKKA,

But after conquering BRIKKA,

We found that other mocha pots were so simple.

It can also provide general mocha pot users as a reference.

(2) maintenance

Except for the dry after use as mentioned earlier.

We should also pay attention to the most vulnerable part of the mocha pot-the rubber washer.

As long as your method is right.

Each set of washers will accompany you to fight with coffee for 5 years and 8 years is not a problem.

There is no other skill-keep it clean and use it often

Many users will not pay attention to the fine coffee powder at the top of the powder trough.

Just tighten the mocha pot.

In the course of time

The coffee powder scratched the rubber washer and scratched the top of the powder trough.

In this way, this mocha kettle has been reimbursed for about half.

So before putting it in the powder trough,

Be sure to wipe off the coffee powder on the upper edge-your fingers are the best tool.

You can feel whether it's really clean at the same time.

When cleaning, it is not necessary to remove the eraser at the bottom of the upper pot every time.

-because someone didn't pay attention to installing it when they put it back, and strangled the filter at the bottom of the pot when it was locked again.

You can take a hairbrush (toothbrush can)

Rinse under the faucet while gently brushing the coffee powder between the gasket and the strainer.

Then dry the mocha pot and prepare it for next use.

In addition, we suggest you cook it at least once a month.

Let the eraser come into contact with water again

How wet it is, it can last a long time.

Never dry boil in an empty pot and steam the rubber. It's very easy to crack.

(3) No leakage at all.

Leaking when using BRIKKA is almost everyone's nightmare.

When you are looking forward to pouring coffee out of the pot

Only to find that coffee was leaking from the upper and lower pots. Didi Didi into your fire source

I would like to solemnly tell you that this is not a defective product

So far, we have not touched defective products.

It's just the wrong way.

Looking back on the first structural analysis

BRIKKA has more indentation on both sides of the rubber washer

The diameter of the powder groove made of stainless steel is also smaller.

-BIALETTI hopes that the dent can be chimeric with the powder groove.

So when locking this mocha pot,

Please use our step-(other mocha pots are also fine)

1. Put the base flat on the table and pour in clean water. The water level should be lower than the lower seat kettle body pressure valve.

Otherwise, when the pressure is too high, it is not steam but boiling water, which is easy to cause danger.

two。 Put the coffee powder into the powder trough and tap several times from the side of the powder trough to make the coffee powder more uniform and firm.

Or flatten the bottom of the coffee spoon slightly, install the powder and wipe off the upper edge with your hands.

3. After the powder slot is inserted into the lower seat, it should be moved to the middle of the lower seat.

-the outer edge of the powder trough forms a concentric circle with the outer edge of the lower seat-gently push it with your fingernails

4. The lower seat does not leave the table, spin the upper seat up-try to tighten-the powder trough will not slide.

5. If you pick it up and tighten it, you can pull the top spout, never pull the upper seat handle and the lower seat pressure relief valve.

We call this mode of operation & # 39; two-stage locking

After we studied it for a long time (spent a lot of coffee beans), we specially used it to deal with BRIKKA.

When we generally think that it is locked, only the gasket and the metal part are stuck.

Because the rubber gasket of the mocha pot is hard, we will mistakenly think that it is already tight.

In fact, the seal was not reached at this time.

Turn a little further and feel the friction and sliding between the rubber and the metal & # 39

This kind of feeling is like the friction feeling when we lock the last paragraph of the thermos cup.

As long as it is done step by step, it will never hurt the mocha pot.

Here is a tip, a new mocha pot or something that hasn't been used for a long time.

The rubber washer can be removed and soaked in hot water before use.

It softens your rubber gasket and makes it easier to operate.

(4) Fire control and operation skills

We think it is the most difficult and most time-consuming part to accumulate experience.

It's the use of firepower.

In particular, the mocha pot is no better than other kinds of coffee equipment.

Being able to fully interpret the taste of coffee is one of the features of the mocha pot.

Therefore, the adjustment of taste is very important.

These elements involve many aspects, of which "firepower" is the most important.

Generally speaking, Brikka erupts twice before making a cup of coffee.

In terms of fire control, in order to avoid excessive extraction of coffee or scalding the coffee

Therefore, in the whole process of using Brikka to make coffee, the firepower needs to be adjusted.

* step 1-start heating *

At first, Brikka was heated by a big fire.

Avoid heating the fire directly into the "middle" of the mocha kettle.

Because the inlet of the powder trough will go deep into the center of the bottom of the pot.

If you put the source of fire in the center-especially a single source such as an alcohol lamp

The water in the center will have the highest temperature.

When the water boils, the newly boiled water and steam will rush directly into the powder trough.

Causing coffee powder to burn.

* step 2-switch to small and medium fire *

The timing of the first eruption of thick liquid is the first time when the firepower slows down.

At this time, transfer the firepower to the small and medium fire.

This is so that the water can boil hot and produce steam "correctly".

-since it has been heated by a large fire, the water in the kettle will turn into steam too quickly.

Under this strong pressure, hot water passes quickly through coffee powder in a very short time.

The phenomenon of insufficient extraction

There are many popular ways to turn down the fire after hearing the water boil.

But, to be honest, this method works in an ordinary mocha pot.

For Brikka-totally inaudible

The whole coffee brewing process of Brikka is very noisy.

Counteract due to the pressure of counterweight

The eruption sound of Brikka is much louder than other mocha pots.

And it starts to erupt before it boils.

Therefore, this criterion of judgment is really difficult to achieve.

* step 3-go to small fire *

The second time to adjust the fire is during the second eruption.

When coffee begins to flow into the pot (slowly)

At this time, the fire should turn to a small fire, but do not turn to a small fire at once, but slowly.

(mainly in order to avoid a sudden shortage of steam

The coffee is broken in the middle of the flow, which is easy to produce scorched smell.

* step 4-turn off the fire *

When the coffee in the pot begins to flow smoothly

At this point, the firepower can be turned off, and the remaining vapor pressure is enough to extract the coffee.

* key Tip 1 *

During the second phase of the eruption,

We should try our best to get the firepower under control.

"Coffee liquid comes out first, and then crema."

As a result, the taste of coffee will be moderated.

* key Tip 2 *

If the brewed coffee has a scorched taste

Try to clean the utensils again and soak them in hot water

Or you can try to adjust the firepower.

If the brewed coffee is very bitter

Don't worry too much.

Because generally speaking, if it wasn't for black coffee,

At least some "ingredients" will be added

And this kind of coffee also has an advantage.

It just won't let these "ingredients" cover up the original taste of coffee.

* three key tips *

Everyone's favorite coffee tastes different.

But you can do more thinking on firepower, and this place also needs a lot of practice.

So please don't be afraid of hard work in order to have a good cup of coffee?

* key Tip 4 *

There are many people who leak out because they are not locked in the process of cooking.

Light will destroy beauty, heavy will make coffee taste very unpalatable

In the process, I found something and explained it as follows.

When juice leaks from the cracks in the upper and lower pot, of course, the pressure in the pot must leak out.

So at this time, the coffee will not go up or down in the pot.

So after waiting for a long time, I won't see the coffee juice coming out.

In addition, it also leads to the excessive extraction of coffee juice in the upper pot.

So no matter whether there is crema or not, even if there is that coffee, it will be very bitter.

The solution is as follows, it's very simple. (this is what I tried.)

First of all, don't panic at the moment of leakage, turn down the fire immediately.

Use a longer instrument to disturb the condensing valve up.

At this point, the pressure in the pot will be released, and then you will see a pile of crema coming out with the coffee.

The taste of the brewed coffee is amazing to me.

And then slowly turn off the fire and turn it off as it flows.

In this way, the problem can be solved.

I hope you will try more.