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Fill the little boiler with water
up to the notch inside. Always use the special measuring device
filled up to the mark. Easy, isn’t it?
Tip
#1: Make
sure to use the correct
quantity of water.
If it’s too
much, hot coffee
might leak from the
top of the coffeepot
and soil the cooker. |
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|
Fill the filter with ground Moka coffee
without pressing.
Why? There’s an excellent reason, you’ll see.
Tip #2: Use
medium to coarse ground espresso
coffee. |
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|
Screw the coffeepot tightly without
applying leverage to the handle and make sure that the valve inside
moves freely. Place Brikka with its lid raised on a small but intense
source of heat. If you have an electric hob or a ceramic-topped cooker,
select medium power. Done? Good.
Tip
#3: The flame
should not exceed the bottom
edges of the coffeepot, otherwise
the handle will overheat. |
 |
After about two or three minutes you
will see a few drops of coffee and hear Brikka’s characteristic
puffing noise, you will see that in 3/4 seconds a wonderful creamy
froth has formed beneath the inside valve. Now remove Brikka from
the heat and pour the coffee into the cups. So, do you like this
novelty? Concentrated coffee with a creamy froth.
Tip
#4: After
the coffee has come out do
not leave Brikka on the heat
source, otherwise the creamy
froth will disappear and
the coffee will boil over
and come out of the top of
the coffee-pot. |
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|
Pour the coffee into the coffee cups,
spread the creamy froth evenly and enjoy the novelty.
Tip
#5: To best
savor Brikka, close your
eyes and relax. |
