Espresso Enthusiasts

[Apple fanboy]

Geez...do you have to give away all my pathetic weakness and insecurities on a public forum!?

Having said that...a newbie dumping on an Old Master does not put the newbie in a good light.

Final note...let's establish who is the SHRINK here...and who is the potential patient.

Sounds like SBG is defecting. I think secretly he has an extra two cans, so 5 in total knowing that you only have 4.

 

[Shrink]

Sounds like SBG is defecting. I think secretly he has an extra two cans, so 5 in total knowing that you only have 4.

Nah, @SandboxGeneral is a man of veracity and integrity.

Granted, occasionally cruel and pitiless to the old and crippled...but a man of integrity nonetheless.

 

[0388631]

Saw a Bialetti video on Youtube. A store in Rome. There was this large moka, said to be capable of brewing 42 cups. Sadly, it's only an art piece, a non working moka pot. Coincidentally, Renato Bialetti's ashes were buried in such a centerpiece. 42 cups assuming a standard of 2 oz cups is 21 cups. Fantastic if you've got guests or really want to experience a heart attack.

Wanting a Brikka by the way. I bought the Ikea model, by the way. Rather lovely. Well made, very well made. I just hate knowing the exterior SS will discolor over time from the heat.

 

[Shrink]

Saw a Bialetti video on Youtube. A store in Rome. There was this large moka, said to be capable of brewing 42 cups. Sadly, it's only an art piece, a non working moka pot. Coincidentally, Renato Bialetti's ashes were buried in such a centerpiece. 42 cups assuming a standard of 2 oz cups is 21 cups. Fantastic if you've got guests or really want to experience a heart attack.

Wanting a Brikka by the way. I bought the Ikea model, by the way. Rather lovely. Well made, very well made. I just hate knowing the exterior SS will discolor over time from the heat.

Sorry to be a dummy...but what is a Brikka?

 

[Scepticalscribe]

Saw a Bialetti video on Youtube. A store in Rome. There was this large moka, said to be capable of brewing 42 cups. Sadly, it's only an art piece, a non working moka pot. Coincidentally, Renato Bialetti's ashes were buried in such a centerpiece. 42 cups assuming a standard of 2 oz cups is 21 cups. Fantastic if you've got guests or really want to experience a heart attack.

Wanting a Brikka by the way. I bought the Ikea model, by the way. Rather lovely. Well made, very well made. I just hate knowing the exterior SS will discolor over time from the heat.

Well, candidly, I doubt very much that you will need a moka pot that brews 42 cups .

But the standard Bialetti moka pots - which usually brew either three cups, or six, or nine, are really rather gorgeous. Mine is a six cup moka pot, and I really must take it out, dust it down and put it through its paces.

Sorry to be a dummy...but what is a Brikka?

The exact same question has just occurred to me.

 

[0388631]

I could freeze them for iced coffees. Actually, it would come in useful for when we have guests. Once they experience moka coffee, they can't go back... while they're at our house. In theory, if I've done the math in my head correctly, the 42 cup version would hold 84 oz of fluid/coffee, and dividing that by 8 oz would be 10.5 cups. Though I don't think it would be safe to consume 8 oz of moka in one go. I have several moka pots in various sizes. When I first came across my first pot, I was under the impression you could control how much coffee and water you could use. Much frustration later, I learned you can't. And I expanded my collection from there.

A brikka is a moka pot made by Bialetti only, I believe. I was under the impression it had been discussed at length on here months ago, but it appears I was wrong.

 

[Shrink]

I could freeze them for iced coffees. Actually, it would come in useful for when we have guests. Once they experience moka coffee, they can't go back... while they're at our house. In theory, if I've done the math in my head correctly, the 42 cup version would hold 84 oz of fluid/coffee, and dividing that by 8 oz would be 10.5 cups. Though I don't think it would be safe to consume 8 oz of moka in one go. I have several moka pots in various sizes. When I first came across my first pot, I was under the impression you could control how much coffee and water you could use. Much frustration later, I learned you can't. And I expanded my collection from there.

A brikka is a moka pot made by Bialetti only, I believe. I was under the impression it had been discussed at length on here months ago, but it appears I was wrong.

Thanks for the information and the video. I had never heard of a Bialetti pot called a Brikka.

 

[0388631]

Thanks for the information and the video. I had never heard of a Bialetti pot called a Brikka.

I think I saw it once on Amazon but assumed it was one of their models that strayed from the traditional look. I saw it in a thread on another forum today and thought it was interesting. The metal piece doesn't come off, but works on a hinge. It's a heavy weight that allows extra pressure to build up, which results in a better crema. It's "fairly" cheap, but seeing as I just bought the Radig, I'll let someone else bear the cost of buying yet another moka "machine."

 

[Scepticalscribe]

Thanks for the information and the video. I had never heard of a Bialetti pot called a Brikka.

No, neither had I.

Very interesting, - reading it as a devotee of Bialetti Moka pots - I must say.

 

[0388631]

No, neither had I.

Very interesting, - reading it as a devotee of Bialetti Moka pots - I must say.

I admit your reply surprised me, too. Seeing as our walk in butler's pantry is now filled with coffee gear, I really do hope one of you take a chance on it. Or perhaps seek out a shop to see a demo and report back. I don't think Mrs. Zenithal would appreciate me buying another coffee device after having just bought one. Though I did buy some fantastic wood and stainless steel tampers from Seattle Coffee Gear this morning.

 

[Shrink]

Interesting...here is the Brikka pot.

As with all Bialetti pots, it does not make "real" espresso. The Bialetti only produces 1-2 bars of pressure, while the accepted standard for producing espresso is at least 9 bars.

 

[Scepticalscribe]

I admit your reply surprised me, too. Seeing as our walk in butler's pantry is now filled with coffee gear, I really do hope one of you take a chance on it. Or perhaps seek out a shop to see a demo and report back. I don't think Mrs. Zenithal would appreciate me buying another coffee device after having just bought one. Though I did buy some fantastic wood and stainless steel tampers from Seattle Coffee Gear this morning.

No, my coffee gear is comprised of a ceramic Hario dripper, (a recently bought copper Hario dripper, still in its box), a Le Creuset French Press, an older French Press (a gift from cherished friends), (which was a present), a six cup Bialetti moka pot (a gift from Italy from my late godmother), a three cup Bialetti moka pot (a gift from an Italian brigadier as grateful - and unexpected thanks - for a political briefing I gave two years ago), a Villeroy & Boch ceramic moka espresso pot.

And, er, that's it.

Apart from my OE Lido 2 grinder, which is over engineered to an indescribably wonderful degree.

 

[0388631]

No, my coffee gear is comprised of a ceramic Hario dripper, (a recently bought copper Hario dripper, still in its box), a Le Creuset French Press, an older French Press (a gift from cherished friends), (which was a present), a six cup Bialetti moka pot (a gift from Italy from my late godmother), a three cup Bialetti moka pot (a gift from an Italian brigadier as grateful - and unexpected thanks - for a political briefing I gave two years ago), a Villeroy & Boch ceramic moka espresso pot.

And, er, that's it.

Apart from my OE Lido 2 grinder, which is over engineered to an indescribably wonderful degree.

Ah yes, I remember you talking about the ceramic moka pot. It would be nice if La Creuset and Bialetti teamed up to do something unforgettable. Bialetti current have these.

http://www.bialetti.com/www.bialetti.com/coffee/stovetop/moka-express/moka-color-c-1_7_22_76.html

I've only seen them in one store in person. 4 cup versions going for no less than $50.

 

[Scepticalscribe]

Ah yes, I remember you talking about the ceramic moka pot. It would be nice if La Creuset and Bialetti teamed up to do something unforgettable. Bialetti current have these.

http://www.bialetti.com/www.bialetti.com/coffee/stovetop/moka-express/moka-color-c-1_7_22_76.html

I've only seen them in one store in person. 4 cup versions going for no less than $50.

Well, the Le Creuset is a sort of stone ware, whereas the Villeroy & Boch is an elegant, understated espresso (moka) pot that I thought looked gorgeous when I laid eyes on it.

The Bialetti is the classic Moka espress pot, an enduring classic design.

 

[Scepticalscribe]

Ethiopian coffee (my normal breakfast brew) this morning; a lovely, lovely, bright cup of coffee.

 

[S.B.G]

The Sweet Maria's Liquid Amber arrived yesterday evening. I had a cup then and it was good. This morning I had two cups, as per my usual routine.

The first cup I used 17 grams of beans and I could taste a tinge of bitterness. The second cup I used 16 grams and the bitterness was all but gone.

Overall, it tasted okay, it didn't blow me out of the water with greatness, but it had a medium to light body and a slightly sweet crema.

 

[0388631]

That's a nice crema. Up at 5 AM to change a diaper. Going back to bed, but I wanted to ask a question. If anyone remembers the video I posted of whipping sugar with warm coffee, what exactly does whipping the sugar do to make a foam like substance when the coffee is poured into the whipped sugar?

 

[Scepticalscribe]

That's a nice crema. Up at 5 AM to change a diaper. Going back to bed, but I wanted to ask a question. If anyone remembers the video I posted of whipping sugar with warm coffee, what exactly does whipping the sugar do to make a foam like substance when the coffee is poured into the whipped sugar?

My memory - I saw it done once by an Italian colleague when she prepared a stunningly good espresso for me - is that it makes the most amazing crema. Very few drops of coffee are needed. And - if memory serves - a lot of whipping and stirring.

To be perfectly honest, though I have tried this, I have never really managed to replicate it successfully. I daresay I may need a further demonstration from another Italian friend or colleague.

 

[0388631]

My memory - I saw it done once by an Italian colleague when she prepared a stunningly good espresso for me - is that it makes the most amazing crema. Very few drops of coffee are needed. And - if memory serves - a lot of whipping and stirring.

To be perfectly honest, though I have tried this, I have never really managed to replicate it successfully. I daresay I may need a further demonstration from another Italian friend or colleague.

Small stainless steel wire whisk with a small stainless steel bowl for whipping the sugar would be easier. Though I wonder if you could cheat by way of an electric hand mixer. I think the key here is how much coffee you use. Sugar is hydroscopic, so 1-2 drops may go a long way. I attempted it yesterday but used a teaspoon's worth of moka coffee, and ended up with a slurry. There was mild, thin foaming, but the end result was a very rich milk enhanced coffee.

 

[Scepticalscribe]

Small stainless steel wire whisk with a small stainless steel bowl for whipping the sugar would be easier. Though I wonder if you could cheat by way of an electric hand mixer. I think the key here is how much coffee you use. Sugar is hydroscopic, so 1-2 drops may go a long way. I attempted it yesterday but used a teaspoon's worth of moka coffee, and ended up with a slurry. There was mild, thin foaming, but the end result was a very rich milk enhanced coffee.

The Italian who made if for me used a teaspoon to stir (very briskly, at an angle) the sugar and coffee (proto-crema) mix in an espresso cup, which was then spooned (lovingly) into the espresso cup (previously heated) into which the espresso was poured prior to serving it to me.

I really think that only a few drops - perhaps a half teaspoon - of coffee was used with the sugar.

 

[Scepticalscribe]

It is a dull, drizzling day here, and I have been running around dealing with 'stuff'.

Anyway, elsewhere, @JamesMike mentioned sipping a cup of Rwandan coffee. That did it: I craved coffee - and, most unusually - something slightly sweet.

Thus, a coffee - a blend of two thirds Kenyan and one third Rwandan - (the Ethiopian remained exiled in its tin) - was prepared, and I must say it was absolutely delicious.

 

[BenTrovato]

It is a dull, drizzling day here, and I have been running around dealing with 'stuff'.

Anyway, elsewhere, @JamesMike mentioned sipping a cup of Rwandan coffee. That did it: I craved coffee - and, most unusually - something slightly sweet.

Thus, a coffee - a blend of two thirds Kenyan and one third Rwandan - (the Ethiopian remained exiled in its tin) - was prepared, and I must say it was absolutely delicious.

I just hit the afternoon wall and this post has inspired me to take a timeout and make myself an espresso. I can already feel that sensation of the aroma and for those few seconds, every thing is alright.

 

[AVBeatMan]

I received my Baratza Encore grinder today. So far I've left the setting on 10 but can anyone advise about what I should be looking for? I thought for espresso it needs be a very fine grind, so should I try setting 1? I suppose it also depends on the beans? Also, I know what a Hario is, press pot, basket Brewers, aeropress and espresso but what is Chemex?, and Siphon? Thanks.

 

[Shrink]

I received my Baratza Encore grinder today. So far I've left the setting on 10 but can anyone advise about what I should be looking for? I thought for espresso it needs be a very fine grind, so should I try setting 1? I suppose it also depends on the beans? Also, I know what a Hario is, press pot, basket Brewers, aeropress and espresso but what is Chemex?, and Siphon? Thanks.

View attachment 644571

You determine the grind by experimentation. Holding tamp pressure constant, it should take between about 22 to 30 seconds to extract a double. Select a grind in the middle of the grinders espresso range. In this case, you should probably start at 5. If it takes more than about 30 seconds, try making the grind one click more coarse, and try again. If it takes less than about 22 seconds, make the grind click finer, and try again. When you find the proper grind for that bag of beans, it will take between about 22 to 30 seconds to draw a double.

The above does require that you hold the tamp pressure constant, and it assumes that your espresso machine always runs at a constant pressure.

EDIT:

This is a syphon.

This is a Chemex.

 

[AVBeatMan]

Thanks for the info @Shrink. I can see a lot of experimentation coming up!

On another matter, another recommendation; https://pactcoffee.com/about