Bialetti Brikka 4-Cup Stovetop Percolator

The Bialetti Brikka makes the best Italian style espresso I've had outside of Italy - the flavor and texture will take you back to the piazza cafes. Add some warm milk and froth for a perfect cappucino (I bought the Nissan/Frabosk milk frother as well). I found the directions and method easy - with room for a little flexibility with amounts of water, coffee, etc. for your own individual taste. Making the espresso is fun - I love waiting for the "whooosh" telling me the delicious crema is almost ready to pour into my cup. Clean up is easy, and the coffee tastes better each time I use the Brikka. One of my best purchases for the kitchen.

this is the best espresso maker you can get. better than espresso made on $1k+ machines. the brikka is unlike any other bialetti stovetop, trust me. it looks similar but it ain't the same beast. the way the coffee EXPLODES out of the brikka makes it seem like something terribly wrong has happened (it's horrifying the first time you hear it). but it's actually making a delicious crema just for you. it's a delicate art form, you have to follow preparation directions to a "T." I'm still trying to figure out the best time to turn off the heat, the best time to remove from heat, the best time to pour... because it all affects the crema. HAVING SAID ALL THIS, I HIGHLY RECOMMEND GETTING THE 2 CUP INSTEAD OF THE 4 CUP. THERE IS A HUGE DIFFERENCE. I have both and the 4 cup never gets use because it doesn't taste as good as the 2 cup version. honestly. unfortunately, there is no distribution for the 2 cup in america so you have to find an italian website that has it and order from there. it will take four weeks or more to get to you. yeah, I know. it blows. but I have both and I know what I'm talking about. I'm not even a connoisseur, I just want coffee that doesn't totally suck. the 4 cup is just okay, but you're missing out on the real deal.

The coffee I made with the Brikka tastes so much better than any I've made before...and I have an espresso machine, which I no longer use. The directions do say to leave the lid open while you are brewing, so the see-thru part is unnecessary really.

I Love this thing! Wanted an espresso maker badly, did not what to drop the $$ though, read the reviews, and purchased, it makes excellent espresso, period. Follow the directions, I put one of the included measuring cups full of water(the directions) and then add an additional 1/4cup(1/4 of the measuring cup they give you), and this will make an excellent tasting mocha or other similar drink. I use coffeemaria beans, I get an excellent crema but it disappears when I pour it in the cup, as it is a little fragile, other coffee
's might give you a thicker crema, only one complaint....it is a hassle to make multiple cups as you have to cool it off, unscrew the top, pull out the filter and rinse all of the parts off, then assemble it back together, just have 3 or 4 friends over, brag to them how good your drinks are, and then you will know what I mean!

The Bialetti website lists this Brikka Espresso Maker as being made from aluminum, NOT stainless steel. I had guessed as much from looking at the shape, which is hard to achieve in stainless steel. If you want to avoid aluminum because of Alzheimers risk, you may find this information helpful. The two stars is not for performance but for the misrepresentation of materials.

I agree with Daigo and others that the Brikka (I only have the 2-cup model) makes a really nice café that, while technically not espresso, is very, very tasty. And the 2-cup model DOES produce crema.

As for david's results, it's puzzling. If the coffee is boiling in the upper chamber, I'd guess not enough pressure is building. I would speculate that the seal between the chambers is not complete. Check to see if there are any grounds breaking the seal before you screw them together. If there is nothing blocking a perfect seal, I'd suspect a defect. Even if the 2-cup model is superior to the 4-cup, I can't imagine a functioning 4-cup to produce the results you're getting.

Well, I guess I'm in the minority here, but following to the letter its instructions (for the 4 cup Brikka), the coffee always seems to boil in the top chamber, no matter how low a flame I use or how quickly I get it off the stove when coffee starts coming out the top. If you like strong, burnt tasting coffee, this is the machine for you.
I wanted to like the Brikka, but for under 30 bucks, try an Aerobie Aeropress (recently got one and I love it) and compare espresso results. For a great cup of strong coffee, it's very hard to beat the french press.

Full review with pictures and video: http://daigoexpressed.net/brikka

Wonder how Brikka makes crema? Actually, it's a simple and neat trick at the nodule of the upper chamber from where the coffee comes out. Brikka has a metallic valve on the nodule that keeps the coffee from coming out until the pressure of the coffee from the bottom chamber becomes string enough to push up the valve.

Once the valve opens, the coffee comes out with a strong pressure going through the narrow exit of the nodule. This makes the similar effect of the espresso machine, and thus foams the crema.

How does it taste? It's by far superior than moka pot, or cheap espresso machine when you carefully follow the instruction that comes with Brikka. The crema is very smooth, and the coffee has the characteristic of espresso.

The instruction includes the careful measurement of water, strength of the stove flame, and shaking down the new Brikka for the first use. The crema is such a delicate matter, and you also have to be careful when you pour the coffee into the cup. All these things may sound too much work, but actually it's not bad at all after you get use to it. Washing Brikka may be more pain than the all in one espresso maker, but I cannot complain when given this good production of coffee, and brewing a good coffee in a traditional way is always fun.

The pot is made with aluminum. I saw some reviews that complained that it is not made from stainless steel, but I also heard most of the Italian makers say aluminum pots make better coffee, and I believe it is because of its high conductivity. This review is based on two-cup.

First I'd like to thank my friend Tony from Italia for introducing me to this little gadget on our campout last month. Secondly I'd like to thank Daigo for his excellent write up and Brikka blog.

If you are a coffee addict especially to espresso, macchiato or cordato AND are a cheapskate like myself then you've found yourself the right product. While technically mokka isn't espresso, it's pretty darn close and only an espresso aficionado will know the difference.

This product does a great job of making that intense, robust elixir to sharpen the senses. I've had it for about a month now and find myself daily back on any street in Italy or Spain. Mornings start out with a couple machiatos/cordatos (espresso with foamed milk) and then comes the afternoon espresso bump. It's great! If you don't want to drop the $500 for the official machine then this little guy will do the job.

A note concerning the crème and 4 cup/2 cup controversy. To be honest, my 4 cup maker cranks out the crème. You have to play with the grind, the way it's packed and even the volume of water you add. Folks say the 4 cup won't do it but down here in Texas it does it's job. Lot's of crème in the pot and on my lips! :) So, maybe it's the water or technique, I don't know. But rather than going through the cost and hassle of getting an Italian 2 cup version I recommend you get this.

Criticisms?? Well I gave this 4 stars because it is a bit tedious to get your coffee going and more of a pain to clean. My biggest gripe is unscrewing the bottom tank from the top - It's a real bear even when completely cool.

All in all, it's a great product worth the money. I'd buy it again given the chance. If you love espresso and don't want to buy the Ferrari then get this, you won't be disappointed.


I have been drinking my Cuban coffee since I was four years old; so I have some experience with espresso and the usual Moka pot. The Brikka absolutely makes a fantastic espresso, even with a standard, store-bought brand like Bustelo or Paloma. The crema is delicious - I had no problem getting it, even in the beginning with the first few "sacrificial" pots. The coffee is so smooth. I've also brewed side by side with my other pots and there is a difference; it just taste yummy (that's the right word here). Don't worry that you can't get the 2 cup in the US - The 4 cup will do you fine; really, it's not that big a deal. The 4 cup looks larger than you'd expect - but I think that's just because it needs extra room to make the steam. 4 "cups" of espresso is not even one full cup of American coffee.
There's no need to hesitate . . .buy it and enjoy!

I bought mine about a month ago and love it.

First, someone mentioned how difficult it is to take apart - after I make the coffee, I rinse it with cool water, then lift up lightly on the valve. After the pressure is dissipated, it is very simple to unscrew the top from the bottom.

I still am not getting crema most of the time, and the amount of coffee varies even though I am being very careful about using the right amount of water (just up to the line in the plastic measuring cup).

The last pot I made, I packed the coffee slightly and ended up with about 30% more coffee than any other time I've made it.

I've been using Lavazza espresso coffee (from the supermarket, already ground, in a can). It tastes fine to me (I'm not a nut about the coffee process, I just like espresso/moka).

I'd like to get more crema to see if it tastes different, but I do love the coffee I'm getting. I use it almost every day.

I did have one minor problem with it - the relief valve on the bottom leaked water/bubbles around it. I simply tightened it a bit with a wrench and since then, it's fine. I definitely noticed a difference in the quality and quantity of the coffee after tightening the valve. Before I fixed it, the coffee was burnt tasting and I got only about 1/2 of what I now normally get.

I read the other reviews before I finally decided to buy. Not that they are without merit; however, if you follow the manufacturer's instructions carefully you get a good immitation of an espresso complete with crema; ie turn the heat (flame) off as the product (crema) is coming out! A few seconds does make the difference between the crema dissipating or not. You will get a feel of this by monitoring the sound. It takes practice just like a manual espresso machine! This is still a mocha, but the best mocha I have had. I have used both commercially prepared mocha grind coffee and my own grind, set between filter grind and espresso grind. Fresh is best. The 4 cup makes the right amount for a 12oz cappuccino or 2 4oz ones. I have a regular Bialetti 2 cup, as well, but I find the amount made insufficient. Bottom line is this is IMHO the best mocha maker on the market, well worth the extra money.

I actually bought this for my wife for her birthday - but I think I enjoy it more then she does.

I know that this doesn't make "true" espresso but it comes mighty close in my opinion (i'm not much of a connoisseur, but I do love a good cup). In fact this is better then most any other espressos i've had! I love the coffee this thing produces! The first night I ended up drinking 6 shots of 'espresso' made with fresh Baba Budan beans and I still wanted more! I couldn't do it though because it was 1:00 in the morning and I was wide awake from drinking so much coffee.

Here are a few tips for you...

Make sure you have a Burr grinder. You want a fine grind (but not too fine) to get the most out of your coffee. Burr grinders can be quite the investment but well worth it. You will need a Burr grinder for any espresso machine anyways.

Make sure you have cups close by. This thing will suddenly shoot out coffee and if you're not quick enough you might get some coffee on your stove... as soon as you hear the gurgle and whistle get your cup ready! (you'll know what i'm talkin about...), After a few rounds you'll have it down.

Chances are your first pot will not turn out perfect (unless you've done something like this before...which I haven't). The good news is that after your first time you will understand how the process works and everything will be fine after that!

Clean this as soon as you can! It will be hot for awhile but try to clean it ASAP to make cleaning easier. It's worth it... trust me.

Follow the instructions EXACTLY. It's not hard to do by any means but make sure you read the instructions. if you accidently do something wrong such as pack in the coffee tightly then you will be sorry. The instructions are very simple but very useful.

I noticed one reviewer mentioned that this coffee comes out tasting burnt. If you grind your coffee too fine then it gets caked inside the coffee holder and it takes longer for the coffee to make it up inside the main chamber (excuse my lack of correct terminology). This does cause a burnt flavor because only a little bit of coffee comes out at a time which causes that little bit to become a bit burnt before the next splash comes through. If you grind it slightly more coarse then this will not happen and your coffee will taste amazing. I have a feeling that the people that mention the burnt flavor are grinding their coffee a bit too fine. You want the coffee to be ground fine but not like flour... more like fine sugar.

Have fun! This simple little gadget makes a fine cup. Enjoy!

I have used this espresso maker for two months and find it excellent. It takes a little time to get proportions right but eventually it produces a very good cup of coffee. I had two the Bialetti Moka Easy electric models and both failed in a relatively short time. This stove-top model is a much better alternative.

I have had a Brikka for about three weeks now and think is the greatest! It is easy to use, clean and the espresso comes out with crema and is very hot every time!

I haven't had any problems with it at all. A few tips: In order to unscrew it for cleaning, simply run it under cold water for a minute and then pull the valve inside the top chamber up to release the pressure. Then, it will unscrew easily.

Also, you will hear a distinct noise when the espresso is almost finished. You can look into the top of the coffee maker and see the crema. At this point, don't wait too long before you take it off the stove and serve, as the creme will disappear if you cook it too long.

Enjoy!

I caught some reviews for this little wonder and would have been sceptical had it not been for the fact that it was developed and manufactured by Bialetti. Anyone who has ever been to Italy will know that everywhere you look you see Bialetti logo and since coffee is a way of life in Italy you know it's a brand that you can trust.

I have long since become used to some good results from Bialetti's Moka coffee makers, but they do require some practice to get the best results otherwise the coffee can taste burnt or over extracted and bitter. Moka coffee is not espresso in that it lacks the strength body and crema associated with espresso.

The Brika however delivers the kind of strength and body that a Moka cannot. Add to this the production of a very satisfying crema then you are on to a winner.

I went ahead and bought the four cup model despite seeing a lot of reviews that favour the two cup version. Contrary to what I have seen in many other reviews the four cup model does produce crema and plenty of it. If the two cup version really is better then I cant wait to get my hands on one of these as well.
Straight out of the box I have had great results even using some run of the mill coffee. The Brika can produce coffee that is very close to espresso in body and taste and with the addition of crema who needs one of those very expensive home espresso machines.

Does the Brika produce "real espresso"? I have read a few online debates on this but really who cares as the results are superb!



I'd been looking at espresso machines both new and used on Ebay. I even considered getting the espresso machine sold at most Starbucks. After looking at the prices of Espresso machines, I decided I wasn't ready to throw $200 on something that was considered a cheap espresso machine and I wasn't read to spend $500.

So, I found this nice little machine. It's hardly a machine, though. It's more of a stove top steam pump that uses pressure to push water up through the coffee and into the top reservoir. Much like a percolating coffe maker. Make no mistake though, this thing generates rich espresso and crema. You must follow the directions though.

As soon as you hear the Brikka percolate, turn off the flame and place it on a hot plate. Have your cup ready before hand, pour the coffee into the cup even if the Brikka is still making some noise. You will see a beautiful crema on the top of your coffee.

For $49 bucks, I don't think you can beat this thing. I use it all the time.

One note however, If making more than two cups, let's say for guests, it will become a difficult and time consuming thing to use. But those who get a taste of the coffee or espresso you make with it will be in for a treat.

You may need a milk frother and a coffee grinder as well.




I read the other reviews before I finally decided to buy. Not that they are without merit; however, if you follow the manufacturer's instructions carefully you get a good immitation of an espresso complete with crema; ie turn the heat (flame) off as the product (crema) is coming out! A few seconds does make the difference between the crema dissipating or not. You will get a feel of this by monitoring the sound. It takes practice just like a manual espresso machine! This is still a mocha, but the best mocha I have had. I have used both commercially prepared mocha grind coffee and my own grind, set between filter grind and espresso grind. Fresh is best. The 4 cup makes the right amount for a 12oz cappuccino or 2 4oz ones. I have a regular Bialetti 2 cup, as well, but I find the amount made insufficient. Bottom line is this is IMHO the best mocha maker on the market, well worth the extra money.

I caught some reviews for this little wonder and would have been sceptical had it not been for the fact that it was developed and manufactured by Bialetti. Anyone who has ever been to Italy will know that everywhere you look you see Bialetti logo and since coffee is a way of life in Italy you know it's a brand that you can trust.

I have long since become used to some good results from Bialetti's Moka coffee makers, but they do require some practice to get the best results otherwise the coffee can taste burnt or over extracted and bitter. Moka coffee is not espresso in that it lacks the strength body and crema associated with espresso.

The Brika however delivers the kind of strength and body that a Moka cannot. Add to this the production of a very satisfying crema then you are on to a winner.

I went ahead and bought the four cup model despite seeing a lot of reviews that favour the two cup version. Contrary to what I have seen in many other reviews the four cup model does produce crema and plenty of it. If the two cup version really is better then I cant wait to get my hands on one of these as well.
Straight out of the box I have had great results even using some run of the mill coffee. The Brika can produce coffee that is very close to espresso in body and taste and with the addition of crema who needs one of those very expensive home espresso machines.

Does the Brika produce "real espresso"? I have read a few online debates on this but really who cares as the results are superb!



I'd been looking at espresso machines both new and used on Ebay. I even considered getting the espresso machine sold at most Starbucks. After looking at the prices of Espresso machines, I decided I wasn't ready to throw $200 on something that was considered a cheap espresso machine and I wasn't read to spend $500.

So, I found this nice little machine. It's hardly a machine, though. It's more of a stove top steam pump that uses pressure to push water up through the coffee and into the top reservoir. Much like a percolating coffe maker. Make no mistake though, this thing generates rich espresso and crema. You must follow the directions though.

As soon as you hear the Brikka percolate, turn off the flame and place it on a hot plate. Have your cup ready before hand, pour the coffee into the cup even if the Brikka is still making some noise. You will see a beautiful crema on the top of your coffee.

For $49 bucks, I don't think you can beat this thing. I use it all the time.

One note however, If making more than two cups, let's say for guests, it will become a difficult and time consuming thing to use. But those who get a taste of the coffee or espresso you make with it will be in for a treat.

You may need a milk frother and a coffee grinder as well.




I have had a Brikka for about three weeks now and think is the greatest! It is easy to use, clean and the espresso comes out with crema and is very hot every time!

I haven't had any problems with it at all. A few tips: In order to unscrew it for cleaning, simply run it under cold water for a minute and then pull the valve inside the top chamber up to release the pressure. Then, it will unscrew easily.

Also, you will hear a distinct noise when the espresso is almost finished. You can look into the top of the coffee maker and see the crema. At this point, don't wait too long before you take it off the stove and serve, as the creme will disappear if you cook it too long.

Enjoy!

I have been drinking my Cuban coffee since I was four years old; so I have some experience with espresso and the usual Moka pot. The Brikka absolutely makes a fantastic espresso, even with a standard, store-bought brand like Bustelo or Paloma. The crema is delicious - I had no problem getting it, even in the beginning with the first few "sacrificial" pots. The coffee is so smooth. I've also brewed side by side with my other pots and there is a difference; it just taste yummy (that's the right word here). Don't worry that you can't get the 2 cup in the US - The 4 cup will do you fine; really, it's not that big a deal. The 4 cup looks larger than you'd expect - but I think that's just because it needs extra room to make the steam. 4 "cups" of espresso is not even one full cup of American coffee.
There's no need to hesitate . . .buy it and enjoy!

I bought mine about a month ago and love it.

First, someone mentioned how difficult it is to take apart - after I make the coffee, I rinse it with cool water, then lift up lightly on the valve. After the pressure is dissipated, it is very simple to unscrew the top from the bottom.

I still am not getting crema most of the time, and the amount of coffee varies even though I am being very careful about using the right amount of water (just up to the line in the plastic measuring cup).

The last pot I made, I packed the coffee slightly and ended up with about 30% more coffee than any other time I've made it.

I've been using Lavazza espresso coffee (from the supermarket, already ground, in a can). It tastes fine to me (I'm not a nut about the coffee process, I just like espresso/moka).

I'd like to get more crema to see if it tastes different, but I do love the coffee I'm getting. I use it almost every day.

I did have one minor problem with it - the relief valve on the bottom leaked water/bubbles around it. I simply tightened it a bit with a wrench and since then, it's fine. I definitely noticed a difference in the quality and quantity of the coffee after tightening the valve. Before I fixed it, the coffee was burnt tasting and I got only about 1/2 of what I now normally get.

I have used this espresso maker for two months and find it excellent. It takes a little time to get proportions right but eventually it produces a very good cup of coffee. I had two the Bialetti Moka Easy electric models and both failed in a relatively short time. This stove-top model is a much better alternative.

I actually bought this for my wife for her birthday - but I think I enjoy it more then she does.

I know that this doesn't make "true" espresso but it comes mighty close in my opinion (i'm not much of a connoisseur, but I do love a good cup). In fact this is better then most any other espressos i've had! I love the coffee this thing produces! The first night I ended up drinking 6 shots of 'espresso' made with fresh Baba Budan beans and I still wanted more! I couldn't do it though because it was 1:00 in the morning and I was wide awake from drinking so much coffee.

Here are a few tips for you...

Make sure you have a Burr grinder. You want a fine grind (but not too fine) to get the most out of your coffee. Burr grinders can be quite the investment but well worth it. You will need a Burr grinder for any espresso machine anyways.

Make sure you have cups close by. This thing will suddenly shoot out coffee and if you're not quick enough you might get some coffee on your stove... as soon as you hear the gurgle and whistle get your cup ready! (you'll know what i'm talkin about...), After a few rounds you'll have it down.

Chances are your first pot will not turn out perfect (unless you've done something like this before...which I haven't). The good news is that after your first time you will understand how the process works and everything will be fine after that!

Clean this as soon as you can! It will be hot for awhile but try to clean it ASAP to make cleaning easier. It's worth it... trust me.

Follow the instructions EXACTLY. It's not hard to do by any means but make sure you read the instructions. if you accidently do something wrong such as pack in the coffee tightly then you will be sorry. The instructions are very simple but very useful.

I noticed one reviewer mentioned that this coffee comes out tasting burnt. If you grind your coffee too fine then it gets caked inside the coffee holder and it takes longer for the coffee to make it up inside the main chamber (excuse my lack of correct terminology). This does cause a burnt flavor because only a little bit of coffee comes out at a time which causes that little bit to become a bit burnt before the next splash comes through. If you grind it slightly more coarse then this will not happen and your coffee will taste amazing. I have a feeling that the people that mention the burnt flavor are grinding their coffee a bit too fine. You want the coffee to be ground fine but not like flour... more like fine sugar.

Have fun! This simple little gadget makes a fine cup. Enjoy!

First I'd like to thank my friend Tony from Italia for introducing me to this little gadget on our campout last month. Secondly I'd like to thank Daigo for his excellent write up and Brikka blog.

If you are a coffee addict especially to espresso, macchiato or cordato AND are a cheapskate like myself then you've found yourself the right product. While technically mokka isn't espresso, it's pretty darn close and only an espresso aficionado will know the difference.

This product does a great job of making that intense, robust elixir to sharpen the senses. I've had it for about a month now and find myself daily back on any street in Italy or Spain. Mornings start out with a couple machiatos/cordatos (espresso with foamed milk) and then comes the afternoon espresso bump. It's great! If you don't want to drop the $500 for the official machine then this little guy will do the job.

A note concerning the crème and 4 cup/2 cup controversy. To be honest, my 4 cup maker cranks out the crème. You have to play with the grind, the way it's packed and even the volume of water you add. Folks say the 4 cup won't do it but down here in Texas it does it's job. Lot's of crème in the pot and on my lips! :) So, maybe it's the water or technique, I don't know. But rather than going through the cost and hassle of getting an Italian 2 cup version I recommend you get this.

Criticisms?? Well I gave this 4 stars because it is a bit tedious to get your coffee going and more of a pain to clean. My biggest gripe is unscrewing the bottom tank from the top - It's a real bear even when completely cool.

All in all, it's a great product worth the money. I'd buy it again given the chance. If you love espresso and don't want to buy the Ferrari then get this, you won't be disappointed.


I agree with Daigo and others that the Brikka (I only have the 2-cup model) makes a really nice café that, while technically not espresso, is very, very tasty. And the 2-cup model DOES produce crema.

As for david's results, it's puzzling. If the coffee is boiling in the upper chamber, I'd guess not enough pressure is building. I would speculate that the seal between the chambers is not complete. Check to see if there are any grounds breaking the seal before you screw them together. If there is nothing blocking a perfect seal, I'd suspect a defect. Even if the 2-cup model is superior to the 4-cup, I can't imagine a functioning 4-cup to produce the results you're getting.

Well, I guess I'm in the minority here, but following to the letter its instructions (for the 4 cup Brikka), the coffee always seems to boil in the top chamber, no matter how low a flame I use or how quickly I get it off the stove when coffee starts coming out the top. If you like strong, burnt tasting coffee, this is the machine for you.
I wanted to like the Brikka, but for under 30 bucks, try an Aerobie Aeropress (recently got one and I love it) and compare espresso results. For a great cup of strong coffee, it's very hard to beat the french press.

Full review with pictures and video: http://daigoexpressed.net/brikka

Wonder how Brikka makes crema? Actually, it's a simple and neat trick at the nodule of the upper chamber from where the coffee comes out. Brikka has a metallic valve on the nodule that keeps the coffee from coming out until the pressure of the coffee from the bottom chamber becomes string enough to push up the valve.

Once the valve opens, the coffee comes out with a strong pressure going through the narrow exit of the nodule. This makes the similar effect of the espresso machine, and thus foams the crema.

How does it taste? It's by far superior than moka pot, or cheap espresso machine when you carefully follow the instruction that comes with Brikka. The crema is very smooth, and the coffee has the characteristic of espresso.

The instruction includes the careful measurement of water, strength of the stove flame, and shaking down the new Brikka for the first use. The crema is such a delicate matter, and you also have to be careful when you pour the coffee into the cup. All these things may sound too much work, but actually it's not bad at all after you get use to it. Washing Brikka may be more pain than the all in one espresso maker, but I cannot complain when given this good production of coffee, and brewing a good coffee in a traditional way is always fun.

The pot is made with aluminum. I saw some reviews that complained that it is not made from stainless steel, but I also heard most of the Italian makers say aluminum pots make better coffee, and I believe it is because of its high conductivity. This review is based on two-cup.

The coffee I made with the Brikka tastes so much better than any I've made before...and I have an espresso machine, which I no longer use. The directions do say to leave the lid open while you are brewing, so the see-thru part is unnecessary really.

I Love this thing! Wanted an espresso maker badly, did not what to drop the $$ though, read the reviews, and purchased, it makes excellent espresso, period. Follow the directions, I put one of the included measuring cups full of water(the directions) and then add an additional 1/4cup(1/4 of the measuring cup they give you), and this will make an excellent tasting mocha or other similar drink. I use coffeemaria beans, I get an excellent crema but it disappears when I pour it in the cup, as it is a little fragile, other coffee
's might give you a thicker crema, only one complaint....it is a hassle to make multiple cups as you have to cool it off, unscrew the top, pull out the filter and rinse all of the parts off, then assemble it back together, just have 3 or 4 friends over, brag to them how good your drinks are, and then you will know what I mean!

The Bialetti website lists this Brikka Espresso Maker as being made from aluminum, NOT stainless steel. I had guessed as much from looking at the shape, which is hard to achieve in stainless steel. If you want to avoid aluminum because of Alzheimers risk, you may find this information helpful. The two stars is not for performance but for the misrepresentation of materials.

The Bialetti Brikka makes the best Italian style espresso I've had outside of Italy - the flavor and texture will take you back to the piazza cafes. Add some warm milk and froth for a perfect cappucino (I bought the Nissan/Frabosk milk frother as well). I found the directions and method easy - with room for a little flexibility with amounts of water, coffee, etc. for your own individual taste. Making the espresso is fun - I love waiting for the "whooosh" telling me the delicious crema is almost ready to pour into my cup. Clean up is easy, and the coffee tastes better each time I use the Brikka. One of my best purchases for the kitchen.

this is the best espresso maker you can get. better than espresso made on $1k+ machines. the brikka is unlike any other bialetti stovetop, trust me. it looks similar but it ain't the same beast. the way the coffee EXPLODES out of the brikka makes it seem like something terribly wrong has happened (it's horrifying the first time you hear it). but it's actually making a delicious crema just for you. it's a delicate art form, you have to follow preparation directions to a "T." I'm still trying to figure out the best time to turn off the heat, the best time to remove from heat, the best time to pour... because it all affects the crema. HAVING SAID ALL THIS, I HIGHLY RECOMMEND GETTING THE 2 CUP INSTEAD OF THE 4 CUP. THERE IS A HUGE DIFFERENCE. I have both and the 4 cup never gets use because it doesn't taste as good as the 2 cup version. honestly. unfortunately, there is no distribution for the 2 cup in america so you have to find an italian website that has it and order from there. it will take four weeks or more to get to you. yeah, I know. it blows. but I have both and I know what I'm talking about. I'm not even a connoisseur, I just want coffee that doesn't totally suck. the 4 cup is just okay, but you're missing out on the real deal.