Coffee maker mocha pot BRIKKA user manual for making coffee

(1) structural analysis BRIKKA is BIALETTI's flagship mocha pot BRIKKA is aluminum kettle why this model is made of aluminum, we can look back at the model of BIALETTI, and we can see that it is evolved from MOKA EXPRESS, the MOKA EXPRESS is a very old star anise pot, and it is the best entry-level model to use mocha pot because people believe that the concentration of firepower of star anise pot plus the problem of technical cost at that time. So the aluminum extrusion is the reason why these shapes are so cheap, but the aluminum products must be dried immediately after use, otherwise there will be a little trace after oxidation, which is very difficult to erase-this is the only flaw in BRIKKA. But on the other hand, it can also show the vicissitudes of life. When we get this mocha pot, we can clearly see that the biggest difference from the ordinary mocha pot is to add a circular counterweight at the outlet of the upper pot of coffee. When the mocha pot comes out of the coffee, there is no pressure reaction, so the pressure in the pot is relatively low, while the pressure in the BRIKKA pot causes two results. 1. The only mocha pot in the world that can make crema. The pressure is very high, and it is also the most difficult to lock the mocha pot in the world-- especially this one for four (the one for 2 is recommended), and then take a closer look at the rubber gasket on the filter at the bottom of the pot. BRIKKA also changed the original aluminum powder trough to stainless steel in 2002. And the caliber became smaller, and there was a layer of rubber washers below, and when we looked at all this, we seemed to see BRIKKA coldly telling us-I'm a difficult pot, a more sophisticated one than the traditional mocha pot, so although we were in the name of BRIKKA, after conquering BRIKKA, we found that other mocha pots were so simple that they could serve as a reference for ordinary mocha users.

(2) maintenance in addition to the aforementioned wipe-dry, we should also pay attention to the most vulnerable part of the mocha pot-rubber washers as long as your method is right, as long as each set of gaskets accompany you to fight with coffee for 5 years and 8 years is not a problem without skills-keep clean. Many users often do not pay attention to the fine coffee powder at the top of the powder trough and turn the mocha pot like this. over time, the coffee powder scratches the rubber gasket and abrades the surface at the top of the powder trough. This mocha pot is about half reimbursed, so be sure to wipe the coffee powder on the upper edge before putting it in the powder trough-with your fingers is the best tool-- you can feel whether it's really clean at the same time, and you don't have to remove the eraser at the bottom of the pot every time-- because someone didn't pay attention to it when they put it back in. When you lock the filter at the bottom of the pot again, you can take a brush (toothbrush can) and rinse under the faucet while gently brushing the coffee powder between the gasket and the filter, and then wipe the mocha pot dry for the next use. We recommend that you take it out and cook it at least once a month and let the rubber touch the water again to moisturize it. It can be used for a long time and must not be boiled in an empty pot and dried with rubber. It's very easy to crack.

(3) No leakage at all if leaking is almost everyone's nightmare when using BRIKKA, when you are looking forward to pouring coffee out of the pot, you find that coffee is leaking between the upper and lower pots. Didi goes into your fire and solemnly tells you-this is not a defective product. So far, I have not touched a defective product, but the method is wrong. Looking back at the structural analysis, BRIKKA has more grooves on both sides of the rubber gasket. The diameter of the powder groove made of stainless steel is also smaller-BIALETTI hopes that the dent will fit into the powder groove, so please use the following step when locking this mocha pot. (other mocha pots are also available) 1. Put the base flat on the table, pour into the water, the water level should be lower than the lower kettle body pressure valve, otherwise the pressure is too high not steam but boiling water, easy to cause danger 2. Put the coffee powder into the powder trough, tap a few times from the side of the powder trough to make the coffee powder even and firm or flatten it slightly with the bottom of the coffee spoon, then wipe off the upper edge of the powder by hand. After inserting the powder slot into the lower seat, move it to the middle of the lower seat-the outer edge of the powder slot forms a concentric circle with the outer edge of the lower seat-and gently push it with your fingernails. 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 spout of the upper seat. Do not pull the handle of the upper seat and the pressure relief valve of the lower seat. This mode of operation can be called two-stage locking. After I have studied it for a long time (it took a lot of coffee beans), it is specially used to deal with BRIKKA. When we generally think it is locked, only the gasket and the metal part are stuck because the rubber washer of the mocha kettle is hard. So we will mistakenly think that it is already tight, but it does not reach the seal and turn forward a little bit at this time, to feel the feeling of friction and sliding between rubber and metal, this feeling is like when we use a thermos cup, the feeling of friction in the last paragraph of the lock is step by step, so that it will never hurt the mocha pot to provide a little trick here. The new mocha pot or long-unused one can remove the rubber gasket and soak it in hot water to soften your rubber washer and make it easier to operate.

(4) Fire control and operation tips, I think the most difficult and time-consuming part is the handling of firepower, especially the fact that mocha pots are not more able to fully interpret the taste of coffee than other kinds of coffee equipment is one of the characteristics of mocha pots, so the taste adjustment is very important, and these elements involve a lot of aspects. "firepower" is one of the most important. Generally speaking, Brikka will erupt twice before brewing a cup of coffee, and in terms of firepower control, in order to avoid over-extracting coffee or scalding coffee, firepower needs to be adjusted during the whole process of brewing coffee with Brikka.

At the beginning of the step, the Brikka is heated by a large fire to avoid heating the fire directly into the "middle" of the mocha kettle, because the water inlet of the powder trough will go deep into the center of the bottom of the kettle. If you put the fire source in the center, such as the alcohol lamp, the water in the center of the single fire source will boil at the highest temperature, and the boiling water and steam will rush directly into the powder trough and cause coffee powder scalding.

Step 2 turns to the time when the medium and small fire erupts thick liquid for the first time, that is, the first time when the firepower slows down, and the firepower is transferred to the medium and small fire, so that the water can boil hot and produce steam "correctly" because it has been heated by a large fire. it will cause the water in the kettle to turn into steam too quickly under this strong pressure. Hot water quickly passes through coffee powder in a very short time, causing insufficient extraction. There are a lot of ways to say that when you hear the water boil, turn the fire down a little bit, but, to be honest, This method works in an ordinary mocha pot, and for Brikka-you can't hear Brikka's whole coffee brewing process, it's very noisy, because the counterweight pressure counteracts that Brikka erupts much louder than other mocha pots, and it starts erupting before it boils, so this criterion is really difficult to achieve.

Step 3-turn to small fire the second time to adjust the fire is when there is a coffee liquid inflow (slow inflow) in the pot during the second eruption, the fire should be transferred to a small fire, but not to a small fire at once. Can be turned slowly (mainly in order to avoid a sudden shortage of steam, coffee flow in the middle of the cut-off Step 4-turn off the heat when the coffee in the pot begins to flow smoothly, turn off the firepower, and the remaining vapor pressure is enough to extract the coffee.

It is important to note that during the second stage of eruption, we should try our best to control the firepower so that the taste of coffee will be moderated by the "flow of coffee first, then crema".

Key tip 2: if the brewed coffee has a scorched smell, try to wash the utensils again, soak in hot water or try to adjust the firepower. If the brewed coffee is very bitter, you don't have to worry too much, because generally speaking, if you don't drink black coffee, you will at least add some "ingredients", and this kind of coffee 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 think about it in firepower. 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.

The key tip is that many people will leak out in the process of cooking because it is not locked, the light will damage the beauty, and the heavy will make the coffee taste very unpalatable. In this process, some situations have been found, which can be explained as follows: when the juice leaks from the cracks in the upper and lower pots. It is assumed that the pressure in the pot must leak, so the coffee will not go up and down in the pot at this time, so we will not see the coffee juice coming out after waiting for a long time. So there is no crema, even if there is a coffee taste will be very bitter ~ the solution is as follows: first of all, do not panic in the moment of leakage, immediately turn the fire down with a longer apparatus to disturb the condensing valve upward, then the pressure in the pot will be released, and then you will see a pile of crema flowing out with the coffee. The taste of the brewed coffee is amazing to me. Then slowly turn off the fire while running, so that the problem can be solved. I hope everyone will try more.