Moka vs. Brikka... Am I the only one?

[nine-three]

I've had a 6 cup Bialetti Moka Express for the past couple years and absolutely love the coffee that it produces-- rich, flavorful, and almost syrupy. I am also able to get a little bit of crema that quickly dissipates as it is getting poured.

Since I am usually the only one in the house who drinks coffee, I decided to pick up a 2 cup Brikka. The Brikka produces a lovely crema that actually makes it to the cup. The taste however leaves a lot to be desired-- the coffee seems to be a lot less syrupy in consistency and the taste is weak and almost sour. I also find that the coffee from the Moka Express is a lot hotter than that of the Brikka.

Am I doing something wrong? I use the same technique for both the Moka Express and Brikka. I use the same filtered water and same Illy coffee.

 

[SiBurning]

I left the brikka on the stovetop too long and the plastic top melted but I couldn't care less. Didn't care for it. I think I read that even the guy that invented it preferred the traditional moka pot. For all that... if it's anything near sour, you're doing something wrong--something that affects the extraction time or pressure. Could be the bean age, grind, packing, or how fast/slow you heat it.

 

[nine-three]

Thanks for the reply. Glad to hear that I am not the only one. It is not sour per se, the taste is just not anywhere near as good as the Moka.

 

[Dr Roadrash]

The Brikka valve can stick initially after several uses like 10 from what I remember. It got loose and the coffee was less burned, but you might want to give it a little shake around when you think it might be done to help the sticky valve pop. If it sits it boils and burns.
On a side note I got a gaggia classic and have never looked back the moka was good but not quite espresso.
Aaron

 

[mikefromsac]

I prefer the Moka Pot also. It produces a richer concoction.