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Topic: Bialetti Brikka & Coleman Peak 1 (11 msgs / 440 lines)
1) From: Rob Piirainen
This is a multi-part message in MIME format.
                  I've been messing around with my Brikka now for about a
month on my ceramic electric stove top with sporadic results, i.e. usually
instead of a pop / burst of coffee I would get a fizzle & the resulting
coffee was harsh, good for my protein drinks though. After Goggling Brikka &
reading forums on the Brikka I came upon a post stating superior results
using a camp stove. Duh, I broke out my Coleman Peak 1 backpacking stove &
gave it a shot, what a difference a small focused consistent flame on the
bottom of the Brikka makes ! Consistent pop, good tasting cup, with a
cremaish substance. Now that I've found that a focused heat source is
critical for the Brikka's proper operation, at least in regards to my
electric stove, I feel I can play with the roast of the SM Italian Espresso,
grind, & flame to see what kind of different results I can get.
 I bought my Coleman Peak 1 stove about a year ago from Wal-Mart.com ~$20,
it is the beast deal in backpacking stoves, it works great & is made well,
been around the country backpacking & cooking for me at altitude, rain,
snow, etc. Check for the little canister availability in your area, usually
available at Wal-Mart, hardware & sporting good stores. It is small &
unobtrusive on the coffee counter, gives it that mad scientist flair, I feel
it is a essential accessory for the Brikka & could be handy for other uses.
Rob P.

2) From: Brian Kamnetz
Is the Brikka different from other Bialetti pots? Is it considered a
moka pot? If so, the consensus on this list, if I recall correctly, is
that a seep is best, taking about 4-5 mins to complete the brewing.
I'm interested in knowing whether the Brikka is altogether different.
On 8/27/07, Rob Piirainen  wrote:

3) From: Rob Piirainen
          It is a Moka pot, it is different in that it has a weighted =
valve, like a pressure cooker, at the outlet. This builds up pressure & =
if done properly a pressurized burst in the brewing process. I've read =
the difference is that it gives crema, I can not say if it gives a =
better tasting cup since I've never played with a Moka pot before, some =
users claim that it does, in theory I've bought into this. It is finicky =
& I have found the heat source is critical, don't want too intense or =
inconsistent heat input, I've read ~ 6 min brew time is good, now that =
I'm getting control of the heat source I'm going to experiment & time =
Operation video:http://www.bialettishop.com/BrikkaSpecials.htmRob P.

4) From: Brian Kamnetz
That's really interesting. I had no idea that such a tool existed. I
look forward to hearing more as you explore the Brikka.
I found a video here:http://video.google.com/videoplay?docidÉ38783824629526118Brian
On 8/27/07, Rob Piirainen  wrote:

5) From: Rob Piirainen
         Interesting, in the video they're useing a traditional electric =
stove top, my stove top is ceramic, I'm definetly getting better / more =
consistent results with the Peak 1 flame. The more I think about this to =
get the pressure there has to be a temperature differential, wich tends =
to validate why I'm observing better burst with I small concentrated =
flame on the bottom. I may try putting the Brikka in the refrigerator =
before use to see what results I get, it does have a pressure relief =
valve wich I've already set off with too fine grind. 

6) From: Rob Piirainen
I better clarify, the boiler effect has to be the primary pressure =
mechanism in the Brikka operation, temperature differential appears to =
be a factor.
Rob P.

7) From: Brian Kamnetz
This is very interesting to me for the main reason that everything the
Brikka seems to do, I try to avoid with my regular moka pots. As soon
as there is a trickle of foam from the stem, I turn the heat down, and
keep turning it down in tiny increments so that the coffee continues
to seep, and takes 4 or 5 mins to complete the brew. I try to remove
the moka pot from the heat prior to the water running out, so that no
burst of steam passes through the grounds, because it is my belief
that the steam is too hot and extracts bitter flavors from the
grounds. Not to say that the Brikka cannot work, certainly, but it is
interesting to me that it intentionally does so many things I try very
hard to avoid. Keep us posted, this is very interesting....
On 8/27/07, Rob Piirainen  wrote:

8) From: Rob Piirainen
            Cool, thanks for the info on regular Moka pots. They do =
recommend that you not leave the Btikka on the heat for too long after =
it pops. I have brewed many bitter cups when I would get a fizzle & not =
a good clean burst. Now that I'm getting  good bursts I'm enjoying =
drinking this Moka straight up & not just in my protein drinks, actually =
I think I like the bitter brew in the protein drinks better. I believe =
when you get a good pressurized burst its a low end approximation what a =
espresso machine does, i.e. pressurized steam but it certainly does not =
deliver 9 bars pressure. I am now incrementally making my grind finer & =
getting a better tasting cup & more crema, I will continue this until I =
pop the safety then back off a notch. Also I've been using my Zass & old =
Saeco grinder, so far been having better luck with the Saeco, not done =
experimenting there yet. Of coarse if I continue to get good enjoyable =
results with this & home roast it will beg the question what can I do =
with a new espresso machine, its a vicious cycle. Of coarse that poses =
the question if you want espresso not Moka why mess with one of these, I =
believe the answer to that is price, relative ease of use, & no =
maintenance. Regardless this Brikka will always be useful to me for =
making 4 oz of Moka for protein drinks & with the Peak 1 I can use it =
traveling, camping, & when the power goes out.
Rob P.

9) From: Brian Kamnetz

10) From: Bill Morgan
Thanks for the ideas, Rob.  I relegated my Brikka to the "ain't it purty"
shelf months ago, because I never could get any control on my conventional
electric range.  Either too low a temp that never got anywhere or a "pop"
that was more of a small explosion sending coffee all over the stove.  I
don't have a fancy camp stove, but there is a standard 2-burner Coleman
lurking somewhere around here that I can experiment with.
On 8/27/07, Rob Piirainen  wrote:

11) From: Rob Piirainen
This is a multi-part message in MIME format.
         That's the serious camp stove, should work, loooow flame, those 2
burners can realy pump it out, let me know how you do. Remember let it warm
up so you don't soot up the kitchen & Brikka & have a mess to clean up. The
inexpensive Peak 1 is easier & cleaner since it runs on a butane/propane

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