MOKA POTS EXPERIMENTS: FILTER VS NO FILTER PAPER USING 3-CUP MOKA EXPRESS & 2-CUP BRIKKA

This is a long video clip but should be worth it!
Using 3-Cup Moka Express and 2-Cup Brikka
Coffee to Water Ratio
Ground Coffee 15-16g for hot drinks 16-18g for iced drinks
Hot Water 120ml
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#chaoph #chaocoffeeandtea #allthingsmilktea #thebasicbarista #books #recipebooks #businessbooks #mokapot #brikka #mokaexpress #filterornofilter #paperfilter #coffeefilter #mokaexpressvsbrikka #mokapotfiltervsnofilter #tipsonbrewingperfectcoffeeusingmokapot #bialetti #aeropressfilter

[@Daniel-dj7fh]

I've recently tried brewing at super low heat, stoove at 1-2. And just as the coffee coming out of the thing starts turning transparent, removing the moka pot off the stove and just letting it continue brewing. If timed right you barely get the hissing. And the coffee turns out pretty good.

[@Daniel-dj7fh]

also untamped coffee, store bought grind.

[@rizasri]

Well done! Thanks for sharing...

[@ritwikjs]

i've been using espresso grade beans for the brikka with an aeropress filter. by filling it up with pre warmed water, i'm getting a nice bold shot of coffee at the end, with a "crema" that stays surprisingly long. I know however that it isn't an "espresso" shot, but honestly, i don't mind. Pouring the coffee into a mug with healf a teaspoon of raw honey and a dollop of milk foam "with a hand powered aerator" has produced several beautiful cups of cafe style coffee, which actually doesn't take that long. As with everything, proper moka pot maintenance will keep the consistency of your product going

[@mkhaled23]

which filter did you use for the brikka?

[@CUDA1970Terry]

I have been using both an original Bialetti Moka pot and also a Bialetti Venus pot, both with and without the paper filter. I begin with 18 Grams of medium fine ground coffee (for paper use) and pour in boiled water. I have to align the paper to prevent water blow by out the side of the pot. I place the pot on a very low flame and it usually only take 45-60 seconds before flow begins. As the pressure increases from the boil chamber I turn the flame off and allow the residual heat from the stop top grate to finish the brew. From start to poured cup is usually takes less than 6 minutes (the electric water pot is the slow part of the process.) I currently use paper filters from an AEROPRESS and they are not a perfect fit. I have a lot of other paper filters that don't work well for the original pour over pots I use and intend to cut them to fit the Bialetti pots. Enjoyed your video.

[@PAPO9609]

Saludos desde México. Excelente!

[@saifal-badri]

Awesome tips, thank you so much!

[@roberth.9558]

Well done. Thank you for this.

[@Robot_Cajun]

Another potential benefit to using a paper filter is the reduction of “bad cholesterol” oils in your brewed coffee. I read about this a few years ago for French press coffee, and just naturally integrated the paper filter into my mocha pot too.

[@alextriphonov4427]

FYI: "Cholesterol is the principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell membranes..." There won't be any “bad cholesterol” if you don't add any higher animals in your pot.

[@Ufsnp1963]

Спасибо!!! Очень полезно!!!! Продолжайте делать видео!!!! Вам удачи!!!)

[@sarcasto]

This teacher is simple and easy to understand 💯

[@rizasri]

Thank you

[@Leonnoelmusic]

I've been enjoying using a filter with a slightly finer grind and ¾ fill with coffee grounds

[@twentytwoiii1051]

Thank you for this great video

[@arturomartinez6930]

I used a filter today but the coffee looked lighter. Greetings from Mexico, I like your videos

[@nragan1000]

ขอบคุณครับ. ไม่เคยใช้ filter แต่จะไปลองดู.

[@Rekmeyata]

Well, your results were the same as mine that I've been doing for quite some time. I only use a 2 cup Bialetti moka pot, but found that by using a AeroPress filter I also got more crema. My old Moka pot broke, so I got the Brikka just this last month, it does make a better tasting coffee than the regular Moka pot did. I also use a AeroPress filter in it as well. What I found about the 2 cup Moka (or the Brikka) is that if I remove the gasket, the Aeropress filter fits perfectly against the strainer, putting the gasket back on keeps the filter in place. Another thing I found out, is I can rinse the old filter off without removing the gasket, but it had a tendency to come out from under the gasket so I had to remove the gasket to put the filter in correctly; hmm, what to do; so I tried two filters instead of one to see what would happen, and now they stay in place while rinsing! I can reuse those filters dozens of times.

[@rizasri]

Thanks for sharing!

[@sandhill9313]

2 filters might have quite an effect on your time and temperature though. If it works for you that's great, but it IS having an effect on the brew. 🙂

[@Rekmeyata]

@@sandhill9313 Actually it has had no effect on either. I also found out, you can now buy Moka Pot specific filters, but I'll just keep using the AeroPress ones since they fit mine perfectly and I can buy them locally. A person can always take out the round filter mesh on the bottom and cut filters from other types of filters to do the same thing, but that takes more effort.

[@sandhill9313]

@@Rekmeyata kzbin.info/www/bejne/sHyTd2iGpq9kfc0 19:20 he actually measured 👌

[@Rekmeyata]

@@sandhill9313 You have to realize, he is using a regular Moka pot, not the Brikka, the Brikka already has a pressure valve in the top whereas his does not. I use to have a regular Moka pot and I couldn't get the same results every time, it was all over the board, but with the Brikka I don't have that problem. I actually measured the temperature and the Brikka is right at 198 to 200 degrees which is right about in the middle of what the Specialty Coffee Association says is the ideal temp range, which they say is between 195 to 205, with the other Moka pot it would go to 220! Which is probably why I almost always got bitter-tasting coffee from it. The two filters do help produce a tad better crema, it can't brew slower due to the pressure valve, but if it did it can't be more than 15 seconds, but I will try to time it tomorrow brewing both ways and see. If I report back that means there was more than a 15-second brew time, if I don't then it's 15 seconds or less difference.

[@chomp54321]

Thanks for tips! I use a filter just for the cleaner taste. There is some crema while the coffee is still in the pot, but it dissipate quickly after pouring the coffee into the cup. I dial in my coffee just like I do with espresso, to find the balance that I like.

[@rizasri]

Fantastic! Thanks for sharing

[@sinan6713]

Very detailed. Thanks a lot!

[@rizasri]

You are welcome!

[@user-xk9dl8xw8l]

All the things to avoid to get good coffee. And the higher output rate in the unfiltered example is clearly achieved by raising the kettle temperature

[@jesseleite]

This is an awesome video, thank you!

[@rizasri]

You're welcome.

[@ma.elenadelosreyes4368]

i am just thinking and plan to jump to online store here in the phil if this is available, and im glad that you mention it. thank you i have plan ti purchase a moka pot and the filter you mention. thank you bery much!

[@rizasri]

Go for it!

[@Tarps-Basha-Poncho]

Subscribed within a minute as this info is priceless.

[@rizasri]

Thank you!

[@ebonibrandon]

We all do what works for us but I was taught you NEVER tamp moka coffee. You don't want it compacted so that the water does not create channeling resulting in an uneven, poorly extracted brew.

[@rizasri]

NEVER is a strong choice of word. I do have a lot of moka pot video clips. I 'tamp lightly' to level the grounds. Check this out too kzbin.infoRqW55ClTn8M

[@ebonibrandon]

@@rizasri and as I said respectfully, we all do what works for us. 🙂

[@reefermonster9651]

@@ebonibrandon there is a difference between tamping and leveling. A light press does not produce channeling. Especially when you have tweaked your grind size properly.

[@iamjiroe]

That’s not the reason you don’t tamp a Moka Pot. It is because tamping a coffee compacts it even more and the moka pot does not have enough pressure (like an espresso machine) and it will get clogged, which will result on barely any water passing through.

[@photina78]

@@rizasri She is correct. You never tamp it or pack it.

[@vivi27268]

Nice tips!! I add a few drops of coffe to 2 spoon of sugars vigorously mix with spoon then add the rest of coffee and uhmmmm delicious Cuban coffe version. Thank you for your videos

[@rizasri]

Cuban! Will try

[@msazini1]

That's also what we do in italy!!! You need to use the very first drips of coffe to achieve that and mix it with sugar as if you were having a fit!!!!🤌😅

[@fattony9227]

In North Africa, people do the same with instant coffee and sugar.

[@TheFrogfeeder]

I love my moka pot express, been using it for years, just ordered a gasket set for it, it’s finally time, I get more coffee on the stove than in my cup... I gotta use an old dripper for about a week…

[@-IE_it_yourself]

i never knew about a brikka before thanks

[@ChrisJohnson-pd4hh]

Use a paper filter to cut down the oil content of coffee. No one mentions this.

[@PierreSeattle]

excellent presentation. Great tips. Do you know Hoffman from GB here as well?

[@elmami3069]

Your hands are beautiful ❤️! Keep it up gorgeous

[@rizasri]

Thank you 😊

[@jaggedsphere]

my areopress paper filters fit my moka pot perfectly. I use them now along with the metal filter and I get a coffee with a less gritty texture. I also believe that a moka pot renders the strongest coffee while using less grounds. So my cheap a$$ is caffeinated and happy.

[@GrzegorzMajsterek]

I would say there is something wrong with your grind of coffee or too much heat if the flow of coffee is violent. Mine flows smoothly. Filter will just cause bit more resistance so more pressure in the brewing so taste will be different. Matter of preference.

[@shirikyan]

thank you !!!!!!!

[@robertstern5764]

Very good presented 👍👍😃❤️

[@rizasri]

Thank you! 😃

[@christophekennis3599]

Thanks for the tips! Time and temperature are very important. The most beautiful part is when the first coffee comes out like almost syrup or lava, when done correctly. Do you also taste a difference when you use a Bialetti Venus or the other pots? I found out that the other pots produce a more nutty taste.

[@rizasri]

Marginally but yes, using a stainless steel pot somehow makes the taste a tad better.

[@Dupiudak]

your a big info and help. tha k you

[@LiveLifeHonestly]

Keep up the good work! This video is very informative for those looking for the crema flow on different moka pots and what to expect. Is there a stainless steel brikka moka pot or similar crema flow system? Looking forward to seeing more coffee tips!

[@rizasri]

Glad it was helpful! I have not seen a stainless Brikka. There is the Venus which is pure stainless.

[@kapetayobrew]

I was about to ask around why brewing with paper results in slightly bitter or maybe slightly stronger brew. With medium settings in my grinder, brewing time tends go longer around 4 to 5mins, thus making the coffee bitter. Then i decided on a little bit coarser grind, then goes back to average 2.5 to 3 mins brewing time. And yes stronger. I'm using the same filter brand by the way. I will try medium roast next time. What i like with using paper filters, is that i don't need to thoroughly clean metal filter and the gasket, compare with no paper filter setup. God bless ma'am

[@rizasri]

Brilliant! Thanks for sharing

[@OldMotherLogo]

NOOOO!!! Do not tamp the coffee! And the heat looks too high, it should not be sputtering like that. I get crema in my moka without using a filter. However, I get less sediment using the filter and the coffee is slightly less bitter.

[@jenimar13]

Thank you!

[@rizasri]

Most welcome

[@rakuzikanzakii7115]

My head hurts from taking alot of caffeine 🤣 Im just trying iced coffee for fun but now its kinda adding.

[@ferdinandludo8851]

Hi, enjoyed watching your channels.. Can I ask you a question ? On your aluminium Bialetti moka pot are you using an induction stove with it ? no issues with aluminium working on the induction ? Thanks !

[@rizasri]

No, just a regular electric hot plate. :-)

[@lynsmith2698]

Hi Rita. I noticed in other videos you didn’t tamp the coffee and mounded it up in the filter basket. Did u find one way was better than the other. I just got a Bialetti Moka pot yesterday. Very excited to try it. Thanks 🌷🇨🇦

[@rizasri]

Tamping it lightly will work if you would like a stronger brew but for regular brew then yes, mound it up towards the centre.

[@lynsmith2698]

@@rizasri ohh ok, thanks so much

[@fernandocharlesii8678]

What is the brand of the hop plate you used to heat up the mocha pot

[@n.c.108]

The best Moka pot videos 👍, straight to point and excellent visual experiments

[@rizasri]

Thanks! I am fascinated by moka pots :-)

[@TU3321]

Bravo

[@tragamonedas008]

Hello & Congrats!!! I'd like to know if I can use that small tabletop burner you use with both, 9 cup and 12 cup moka pots, and how long does it take in both cases to brew until just before the "explode" stage is achieved. Thanks a lot in advance for your wise advice.

[@rizasri]

Yes you may use for up to 9 cup moka pots. It usually takes about 5 minutes as long as you pre heat the electric stove

[@tragamonedas008]

@@rizasri Thanks a lot Miss Chao for your prompt and kind response. Blessings!

[@archimedes_archimedes]

Можно перед тромбовкой использовать распределить для кофе

[@pablovilca5586]

👏👏👏👏

[@blackdrumpf-willyoushutupm4800]

i am curious what would happen if you doubled the filter in the moka express, will the add'l restirction of 2 paper filters then develop a bit more crema? i don't think that the pot would literally explode but i am sure it would slow down the brew as well given the same conditions. thanks for the video, i may try this on my next brew.

[@rizasri]

I would use a single filter and regulate the heat.

[@LilyWillow22]

I think room temp water in the base = best. Slow & steady 🙂

[@Victoria-bl4tw]

Hi, thought you may be able to answer a couple of questions. I purchased my Brikka through Amazon. When received, it clearly had some faulty workmanship. The filter inside its holder was off-center leaving a gap on one side. The lower chamber was badly crafted with what seemed to be a glob of aluminum unfinished or used to repair an area. I quickly returned it and requested an exchange. The exchange was also in bad condition. Inside the lower chamber was an oily black substance!! In addition, the filter had what seemed to be a stamp of the Bialleti character (emblem) covering some of the holes. Interestingly, the first pot received did not have an emblem on the filter. This time, Amazon could not offer another exchange but offered a refund. I can only suspect that this source from Amazon sells defective merchandise. It’s too bad because I really liked the pot and know Bialetti produces good coffee. I will be trying again to purchase from a reputable company. My questions are; what do you suppose the black oily substance was inside the lower chamber and can I expect to receive the pot with a regular filter with all holes open or one with an emblem covering some of the holes? Your feedback is much appreciated!

[@rizasri]

Hi, all these that you mentioned are completely possible with aluminum moka pots. The boiler will not be 'spotless' unlike when you get those stainless steel ones like the Venus. The test is whether it works. The Brikka are perfectly good pots so do give it a try!

[@vmitchinson]

If you buy again buy the model that is made in Italy. I bought the 6 cup size as it is the only one that was made in Italy. It is perfect and I have used it every morning for over a year and it is going great. Just started using the paper filter and now there is no sludge in my cup. The other sizes were all made in China.

[@frozerekmeyata4091]

When you buy something on Amazon you take a risk of buying a forgery! I bought mine directly from Bialetti. The only problem I've had with my Bialetti Brikka is the black plastic thumb lever on the lid kept coming loose every week, so I unscrewed it and put some Loctite on the threads and immediately screwed it back together, and it hasn't come loose in over 6 months.

[@Victoria-bl4tw]

@@frozerekmeyata4091 I ended up buying the Bialetti at a reputable home store, made in Italy. No problems with this one. Craftsmanship was great and a clean boiler.

[@user-sf3bm5jk8j]

When I make my mocha pot coffee does it need to be the brand Alfonso would like to know since I do not have, an Alfonso

[@purefreedom282]

Its true that Moka pots are very common in Italy and more than 90% of people likely has one in their house. I also do lol. But you said its comparable to espresso coffee at the start. It's completely different from Espresso though.also italians use cold water to load the moka ,never hot. Never tried using hot water though

[@michaellaybanez9359]

Hi miss chao. May I know how many oz of coffee does your moka pot makes?

[@bhabesindino1073]

Hi ms riza, do u use up all the water in the chamber before removing from the heat. I tried it and it was bitter.

[@rizasri]

Usually yes but you many also take off the heat before the brewing is complete and pour out before it starts ‘blonding’

[@MrBlbr3]

Very good information. What tool are you using to tap down the coffee grounds?

[@rizasri]

I used a dosing funnel 58mm

[@photina78]

You're not supposed to tap down the grounds. The correct Bialetti instructions are to fill the basket completely with medium-fine coffee, then level it off with a straight edged utensil.

[@MrBlbr3]

@@photina78 - Thanks. Just responding to a uTube video I watched.

[@photina78]

@@MrBlbr3 Yes. If you're interested, watch Annalisa J's moka pot video. It's the only one I've seen that shows the correct traditional Italian way, that they've been doing since 1933, and it follows the official Bialetti instructions. The results are perfect every time.

[@imamatdalimunthe]

Does the type of coffee and roast profile affect the amount of crema? Thanks.

[@rizasri]

I would say more the freshness of the coffee beans so regardless of type of beans and roast.

[@jpkatz1435]

❤❤❤

[@philippineswithjohndoe5529]

maraming salamat

[@Jayzell092]

hello miss chao can you try using the valve mod and filter on moka pot?

[@rizasri]

Hmmm, personally, the filter works well enough but will try next time.

[@lilkabarru]

Brikka 2 cup uses 56mm filter right? pleasantly surprised to hear John Mayer’s songs playing in the bgm!

[@rizasri]

Yes it is 56mm. New Light!

[@rizzcayunda2202]

For us we prefer using filters using Moka pots because the texture of coffee having greater result

[@rizasri]

Me too.

[@TomboyVale]

Dont press it so much, moka pot coffee is not supposed to be pressed.

[@runnerspopslowbarcafe4181]

👍👍👍👍👍

[@mrtnph.6682]

Hi can you try which one is better bialetti brand moka espresso Vs rainbow or fiammetta

[@rizasri]

Will kiv for my future uploads

[@mrtnph.6682]

@@rizasri kiv?

[@MrDDiRusso]

Different brands of Moka pots actually have different capacities of water and ground coffee. Genuine Bialetti Moka pots hold 150ml of water for a 3 cup and 300ml for the 6 cup version. The grind capacity for the Bialetti pot is ideal. I also have two off brand moka pots, an 8 cup and a 15 cup. Interestingly, the 6 cup, 8 cup and 15 cup pots hold the SAME amount of coffee grounds. This means that if you use more water, you will get an over extracted, bitter cup of coffee. I had just assumed that the ratio of coffee to water in each pot was correct until I actually measured it. Also, a super fine ground coffee, like a Turkish coffee, will actually clog the moka pot. The manufacturer does not recommend tamping the coffee or over filling the coffee funnel because this will lead to channeling or clogging as well, which will result in uneven extraction of the coffee.

[@rizasri]

Thanks for sharing!

[@MrDDiRusso]

@@rizasri I just recently discovered your channel and I love your content! Thanks for making it interesting!

[@damianking2519]

Hi, I see u use a dosing ring. Where can I order such a ring for my Bialetti 6 cup? What size would I need? Tq.

[@rizasri]

I would think both 3-cup and 6-cup would be fine with a 58mm dosing ring

[@jacko717]

Interesting video thank you. Personally I don't believe it necessary to tamp the ground coffee; as the water fills from the bottom and not the top it seems an irrelevance.

[@rizasri]

Agree. Tamp it lightly to level but in Thailand where I am most would tamp 'lightly' not just to level but to pack more coffee grounds in. We like them strong! kzbin.info/www/bejne/h3uafpqBj7ilfZY

[@thepunisher6753]

Donde consigo esos filtros?

[@elizabethtejada2251]

Amazon

[@itaymitra1030]

As far as i know,,paper filter traps in the paper some of the good beneficial oils in the coffee,,,,

[@rizasri]

A tradeoff...

[@dattani53]

You can use an unbleached cloth filter then it works

[@tcsandman]

Beneficial for taste maybe, but I’ve read these can raise cholesterol levels. (Cafestol)

[@chicatieta]

very helpful!

[@photina78]

Using hot water and brewing faster is not the correct way to prevent the coffee from being bitter. It's not supposed to brew faster; hot water brews too fast for a good extraction. Brewing low and slow is the correct Bialetti instruction, and it doesn't cause bitter coffee; what causes bitter coffee is leaving the Moka on the stove too long after it begins to gurgle. The Moka water is never supposed to boil. It doesn't work by boiling. The ideal temperature for the water to bathe the coffee powder is lower than boiling. It works by gradually heating the air and water vapor until it expands enough to push the water down and up through the pipe, which happens at a temperature below boiling. The lower the temperature of the water you fill it with, the lower the temperature of the water when it bathes the coffee powder. If you fill it with hot water, it will boil and brew too fast for a good extraction; plus the temperature of the water will be too hot for a good extraction when it bathes the coffee powder. Cold water has more molecules than hot water, so it expands more and creates more pressure when it's heated in the Moka. You can trust the Bialetti instructions because they're based on 90 years of scientific testing and professional taste testing. Bialetti has a vested interest in making sure their Mokas produce consistently good flavor, so they have a science and engineering department for product development. You will see their job openings in their science department posted under "Careers," if you check their listings often. And Bialetti grosses approximately $180 Million US dollars per year, so they can easily afford to do vastly more and better testing than any Specialty Coffee influencers ever could or would do. The official Bialetti instructions are recommended by illy and Lavazza espresso companies to get the best flavor from their Moka grind coffees. Anyone who follows Bialetti instructions is not going to need a paper filter nor any other hacks/tricks. The only good tutorials on KZbin that teach the correct Bialetti technique are the one by "Annalisa J" and the one by "Il Barista Italiano" - look for his more recent and detailed Moka video. The Bialetti Moka instructions (Brikka is a bit different): 1. Fill the reservoir with cold or room temperature filtered or bottled water to touch the bottom of the pressure valve. (Bialetti said they designed the Moka to be a measuring cup so you'll get the perfect ratio of coffee to water if you fill the water to touch the bottom of the valve and loosely fill the basket to the rim with coffee and DON'T press it down. There's no need to weigh the coffee powder or the water.) 2. Fill the basket loosely with medium-fine ground coffee powder and use a straight edged utensil to scrape the top level with the rim of the basket, and DON'T press it down. (Note: Most pre-ground espressos are too fine for the Moka, but Italian grocery store espressos are ground medium-fine for the Moka: Bialetti Perfetto Moka Espresso, Lavazza Crema e Gusto, Lavazza Qualita Rosa, Lavazza Espresso Italiano, Kimbo, illy Classico Espresso for Moka, illy Intenso Espresso for Moka, etc. Look for the little Moka icon on the package.) 3. Wipe the basket rim and the water reservoir screw threads clean of coffee grounds so you'll get a tight seal, then screw the pot together tightly. 4. Cook it on a low gas flame or a preheated medium electric stove. 5. The instant you hear it begin to gurgle, immediately remove the Moka from the stove and let it finish brewing on your countertop from the residual heat inside the pot. Do NOT cool down the pot by holding it under running water or setting it on a cold rag! (The gurgle sound means the reservoir is almost empty so there's air mixed with the water that will cause a bitter flavor if you don't remove the Moka from the stove. If you know the timing, you can remove the Moka from the stove a couple of seconds before it begins to gurgle.) 6. Stir up the most-concentrated coffee from the bottom with a teaspoon, and pour. 7. When you unscrew the Moka to clean it, you'll see leftover brown water full of fines in the bottom. That's a good thing because that water would've diluted, bittered, and dirtied your cup if it had been allowed to go through the coffee by leaving the Moka on the stove too long. After every use, wash it with hot water and NO soap! Wiggle the valve to unclog it. Wipe it dry with a cloth. This will keep it very clean! Monthly cook plain water in it to deep clean it. If a pot is not maintained in a clean condition, Bialetti has instructions for deep cleaning and descaling with vinegar or citric acid. You can make a paste of baking soda and water to rub on stains. Brikka - different instructions: 1. Instead of filling the water to touch the bottom of the pressure valve, use the enclosed plastic measuring cup to pour 120 ml of water into the 2 cup Brikka, or 170 ml of water into the 4 cup Brikka. 2. Brikka needs enough heat to build the pressure needed to make crema, so if a low gas flame is too low, try turning it up a little to medium-low. A preheated medium electric stove should work very well - that's what I use. My crema starts streaming into the pot at 4-1/2 minutes, I take it off the stove a few seconds later, and it's finished brewing at approximately 4 minutes and 55 seconds. 3. Brikka doesn't make a gurgle sound when it's time to take it off the stove, so Bialetti says to remove it from the stove when you see steam and the crema stream is established. Let it finish brewing on your countertop from the residual heat inside the pot. This technique is the Bialetti way to get consistently good flavor from a very easy process. My daughter and son-in-law are former Starbucks managers, who were responsible for training baristas at their stores and at other stores that were having problems with quality control. They follow the Bialetti instructions for their Brikka, and they use the cold filtered water that comes out of their refrigerator door dispenser, and their coffee is always perfect.

[@justplayin2549]

Get a life buddy

[@rizasri]

Thank you for these!

[@photina78]

@@justplayin2549 This is my life. 😊☕

[@photina78]

@@rizasri You're welcome. Thanks for listening! Everyone deserves to enjoy the easy Bialetti technique for making consistently good stovetop espresso. ☕💖

[@daniellmarcussen2599]

Never tamp a mocca pot coffee and you are brewing way too hot. Keep the temperature lower and the brewing slower.

[@mahbuburrahman6185]

Best you use cold water

[@jaybeaton9301]

I use 5 layers of filters cut from regular coffer filters.

[@rizasri]

Woah!

[@lucasyu9224]

hi chao good day, how many click when using my timemore c3 for the moka pot brika?

[@rizasri]

I don't use hand grinders but I know a few that use 10-12 clicks

[@cardona54321]

I use 11 Clicks in my timemore chestnut c2, without a filter and with cold water in a bialetti venus 6 cup, I don't tamp the ground coffee and I scrape the top off with a straight edge so n it sits level in the basket.i brew with a medium low heat, Approx 28grams of medium roast, so far it's worked pretty well for me. Just make sure to get it off the heat before it gets angry so it doesn't get bitter 🤣 I just keep it as a steady flow flow when it's extracting the coffee and sometimes remove it for a couple of seconds from the heat if it looks like it's going too fast. I hope this helps

[@shariganbr]

Muito obrigado por tuas dicas! Muito úteis! Eu estou procurando, contudo, sem sucesso, pelo tamper para Moka. Você pode me informar o link onde você comprou o teu? Desde já agradeço a tua ajuda! Desejo muitos sucessos para você!!!🤩🤩🤩

[@rizasri]

What is the size of your moka pot?

[@shariganbr]

@@rizasri Hello! Good afternoon, here from Brazil! My moka pot is for 6 cups. Thanks!

[@shariganbr]

@@rizasri The funnel diameter of the moka pot is 61mm.

[@platinumkaraokechannel9764]

what size of tamper we can use for moka pots

[@rizasri]

You may use any leveler for this purpose

[@platinumkaraokechannel9764]

@@rizasri what is a leveler?

[@budionokwee9096]

Is the Paper Filter used the same as for Aeropress?

[@rizasri]

Aeropress filters also work but the ones I use are regular coffee filter which I find work better.

[@KiloFeenix]

I've had sediment with fine and coarse grind, am I missing a step

[@Stannum44]

Does it work with Aeropress filters?

[@rizasri]

Yes

[@jesusdavidgarciacastroluqu763]

Ma'am you forget to mention if you don't want to spend a lot on filters you could buy cheaper drip coffee filters and modify them by cutting them to fit on moka pot i tried this method and it works just as good as those filter you have shown in this video as long as they are somewhat good quality they may work on a pinch to get that crema you seem to mention that filter do on moka pots

[@rizasri]

Great tip! Thank you!

[@LilyWillow22]

No need to cut either 🕺🏾🙂

[@ET4eva9487]

god loves you

[@prasannasanjeewa7765]

Can I make 1 cup using 3 cup mokapot

[@jetsquared3590]

can you use paper filter for electric moka pot?

[@rizasri]

Yes, I would strongly recommend it too! :-)

[@cielosunglao4522]

Hello! What size paper filter do i use for a brikka 4 cup?

[@mkhaled23]

Did you get an answer to this question? I have the same question.

[@rizasri]

Use the 60mm paper filter

[@rizasri]

Use the 60mm paper filter

[@Toleot]

Does anyone know the correct diameter for a Bialetti Brikka 4 cup paper filter? Is it 55mm or 64mm?

[@rizasri]

Hi, use the 60mm

[@deh260583]

I tried it several times. It brings more bitter taste to me.

[@MrSteamDragon]

Filter - Yes. Tamp - no. 😎

[@braunhausmedia]

You shouldn't tamp the coffee at all. Just give it a little shake to even it out.

[@simonedesantis6508]

with all due respect, the ground coffee inside the boiler should absolutely not be pressed, neither hard nor gently. this is a moka not an espresso. and an Italian says it. 🇮🇹

[@rizasri]

Perhaps but others might do them differently and achieve an equally good brew. In Thailand we experiment... kzbin.info/www/bejne/aYLOkp2Ai6eaeck

[@simonedesantis6508]

@@rizasri I'm happy to watch the video. Thanks for the reply

[@mdxbo]

You do not need the paper filter if you don't press the coffee, plus you do not burn it ;)

[@rizasri]

Agree but we like to tamp lightly to get a stronger brew

[@mdxbo]

@@rizasri If everybody would have the same taste, there would be only one colour, only on car's model, only one cloth's type, etc. :)

[@TheArtisticGardener777]

What makes the Brikka different?

[@rizasri]

Over generic ones? The quality of the material I would say.

[@pamelahooper7851]

Well, that was the best Moka tutorial I have ever soon. Thank you.

[@rizasri]

Thank you too!

[@anamoncera3275]

How much the Brikka

[@texasredstotaloutdoors9818]

This lady says quite a few different things that I was told never to do. One not to use high heat. Use low heat and never tamp your coffee. I don't know why she's saying these things.

[@rizasri]

Hi, it's because I believe that 'never' is never right! When one makes a lot of moka pot coffee like in most moka pot cafes in Thailand, you will note that shops would pack their basket full 'lightly' as we prefer a stronger brew. These are especially true when making them in iced coffee versions.

[@ememe1412]

Moka pots simply cannot make an espresso or espresso like coffee. 1 bar pressure compared to 9 bar is glaring. You can play with the dose, filters, heat and timing to get more crema, but this doesn't translate to an espresso. The flavour profile is just not the same.

[@rizasri]

Agreed. Brewed properly, the coffee tastes equally good . Not everyone can afford an espresso machine for home use....:-)

[@jkbc]

when she said, when it is about to "explode"..sounds like she is describing a bomb

[@rizasri]

God forbid! Glad you felt the emphasis!

[@user-ii6jh6ty3t]

What about using Puck filter?

[@rizasri]

If it fits, I don't see why not. I have not tried it personally and not sure how it affects the pressure from the boiler.

[@LauraGonzalez-nd9ko]

how to avoid the bitterness in the coffee

[@vsh5702]

Use 100% Arabica

[@arjay2002ph]

maybe I can use 2 filters on the express. 🤔 🇵🇭

[@oscarmarfori613]

I wouldnt recommend using a filter in any kind of moka pot, mocha pots are not made the same and may behave in a different way