Geyser coffee makers

not all Bialetti coffee makers can brew frothy coffee? I have a type like Julia, but now I don't remember which one.
And I really love Lavazza coffee, Illy has disappointed me lately.

No, just Brikka and Moka Crem.
And I, on the contrary, prefer Illy, and if it is not at hand, then I brew Lavazza, it is very fragrant.

Added on Tuesday 24 Jan 2017 10:28 PM

in my opinion, Illy is still for a carob or a full automatic machine.

I buy Illy for mocha and everything is great. I don’t take Illy for espresso, because I don’t have a coffee machine at home. Each mocha manual states that only mocha coffee can be brewed in it. The coffee packaging says "MOKA" and there is a geyser coffee maker icon.

I looked closely, we have all the badges painted on many packs, and a cup, and a French press, and a geyser coffee maker and a coffee machine, and a Turk

[Yulia]

Yulia, Julia! we too.

it says "MOKA" and there is a geyser coffee maker icon.

Here I am a deaf village ... I bought Moko for a friend .. And my husband also told me that this is very strong coffee, well, I’m glad to try, my friend loves very strong and bitter coffee .. And I didn’t even pay attention to the geyser .. True, a friend does not have a machine gun, she has a grater and now my geyser ..
Well, the truth is, I no longer buy coffee, I fry my own and take it as a gift ..
thanks for the info ...

[gawala]

gawalaYes, MOKA is not a type of coffee or a name, it is a type of grinding.
We have cans on the shelves in the stores with the inscriptions either MOKA or ESPRESSO (fine grinding for coffee machines)
For example, I took a picture of the packaging of a golden Lavazza.

For a geyser, the words MOKA must be present (this is the name of a geyser in Italian)

Added Wednesday 25 Jan 2017 10:45 AM

And I also wanted to say. If the geyser is not simple, classical, such as Express, Dama, but some boee complex in design, with a delicate valve, such as Mukka, Brikka, Cuor di Moka, then prolonged use of a mixture of too fine grinding, you can ditch the geyser forever. Small particles will overwhelm everything that can and cannot.
Bialetti makes very good geysers, but before using it, be sure to read the instructions and strictly follow them. Even if it seems like reading there, it's not a difficult technique. Every time I read and find a lot of new and interesting things for myself.
Only with simple Bialetti can you take liberties and experiment with grind, amount of mixture and water. The rest of the geysers do not forgive this ...
And then sometimes you read and your hair stands on end, which is why people do not make geysers and they make tea and fall asleep with cocoa powder.

Added Wednesday 25 Jan 2017 11:35 am

I looked closely, we have all the badges painted on many packs, and a cup, and a French press, and a geyser coffee maker and a coffee machine, and a Turk

Mixture station wagon!

Mixture station wagon!

Aha, for us naive
Here's Lavazza for us

with a delicate valve, such as Mukka, Brikka, Cuor di Moka, then prolonged use of a mixture of too fine grinding, you can ditch the geyser forever

Yes, I already understand. Tk in the filter saw scribbles of coffee.
In Naples, when they lived, they brewed Kimbo and did not think about what grind

Yes, MOKA is not a type of coffee or a name, it is a type of grinding.

Well, now I'm in the know .. I read everything you can read about coffee varieties, about grinding, about brewing in different units, etc. At one time I was very interested in this topic, I learned a lot of new things for myself ..

In Naples, when they lived, they brewed Kimbo and did not think about what grind

I always think about grinding, because I want the best result without harming the mocha. I also have Kimbo's packaging at home. It contains 20% robusta. Also on the packaging it says that the mixture is for mocha (under a cup and saucer).

In general, on a pack of Italian coffee, it is more likely not to find information about the percentage of Arabica and Robusta. But the grind is indicated in 100% cases.

Added Wednesday 25 Jan 2017 12:22 PM

Here's Lavazza for us

Why don't they write anything in Russian?

I tore off a small label where it is written in small, small, traces are visible. You can see the export version, in English, not only for Russia.

[Tiziana]

TizianaThank you very much for the great advice!
I have Illy's espresso, the classic Bialetti express.
There was a mucca / baletti in which I tried several times to brew cappuccino with this Illy espresso, \ worked. well, complete beeeee .. and I gave it .. such a club!
Where have you been before?
Tell me, does the coffee in Bricca Bialetti taste much differently than in the classic Bialetti?
I really want to buy a coffee maker for Turkish coffee, but the prices for them are exorbitant ... Brikku what to buy: girl-th: yes, make yourself strong coffee.

[Mirabel]

Mirabel, I myself wonder where I was before. Such a helpful and nice forum

In Brikka, coffee is obtained with froth and very strong, rich, compared to Bialetti Express.
I don't like such strong coffee, but my husband really likes it, he says "like in a bar" and drinks it only from Brikka.
Therefore, if you like strong coffee, I can definitely recommend Brikka. Also Bialetti Cuor di Moka brews very tasty, strong, aromatic coffee BUT without foam.
And also with my husband we drink cappuccino from Mukka.

And also with my husband we drink cappuccino from Mukka.

well, don't put salt on the wounds

Brikka will definitely buy, a cup in the morning is very good to use.

Oh, how lucky I was! Hello. I love coffee, but not an avid coffee lover. I have a "Bialetti" moca express small, for two cups (if I'm not mistaken), but in fact - for one. Well, Aeropress. We buy coffee at "Torrefakto" freshly roasted, ground before brewing. At first, we worked with the manual coffee grinder "Hario", now, with the light hand of Tatiana "Admin", we are lazy with the millstone "Rommelsbacher". I really like Bialetti, but the size is too small for us. We need to change for more. To the great regret of such interesting models, about which they wrote here, in Russia "in the afternoon with fire" .. I was very interested in the coffee maker for a grain drink. How similar is coffee? Another question, in the part where the water is poured, the coffee maker has changed its color to dark with spots, is this normal?

and the water is poured; the coffee maker has changed color to dark with spots, is this normal?

Fine. Smart people say that this is fat from coffee and cannot be washed with chemicals, only plain water ..

[Galina]

Galina, washing by hand with water, without any means. Only now coffee gets there purely nominally (sometimes there is a bit of brownish water), from where then coffee fat. Or am I wrong to imagine how coffee is made there? The compartment where the coffee gets from the geyser is clean, that's where I feel the light grease of the walls with my hand.

[Galina]

Galina, washing by hand with water, without any means. Only now coffee gets there purely nominally (sometimes there is a bit of brownish water), from where then coffee fat. Or am I wrong to imagine how coffee is made there? The compartment where the coffee gets from the geyser is clean, that's where I feel the light grease of the walls with my hand.

Aluminum, if the geyser is aluminum .. and it gets dark .. I read somewhere, a clever article, a friend wrote that it should be so .. I had an aluminum geyser, well, the container was getting dark ..

[Galina]

Galina, thanks, otherwise I was worried that it would not be harmful)

Added Wednesday 25 Jan 2017 4:52 pm

Tiziana, please tell me, is "cuor" steel or aluminum? And, besides the sealing gum and the strainer, it may have other "consumables" (valve, etc., for example). Such a beautiful coffee maker! Have you tried coffee from it?

[Galina]

Galina, thanks, otherwise I was worried that it would not be harmful)

No, it's not harmful. Aluminum is always oxidizing .. Nobody has died yet. Food grade aluminum. so it's okay.

It is advised to simply wash with water and wipe dry. I found a video on YouTube, in Italian, however, there my uncle advises against limescale to wash with vinegar / citric acid / lemon juice once every half a year

Added Wednesday 25 Jan 2017 4:58 PM

I and Lavazza got a stable pEnca) All the same, I like the taste more with Robusta, honestly

, "cuor" steel or aluminum

It's like a model
Cuor-di-Moka
but so I look at the photo, an open lid where, most likely, it is chrome-plated aluminum.

[Galina]

Galina, I realized that the model. Just in one of our online stores I read in the description that it is steel (although from the photo I was also sure that it was aluminum)

[Galina]

Galina, I realized that the model. Just in one of our online stores I read in the description that it was steel (although from the photo I was also sure that it was aluminum)

I couldn't find a description. I looked in German Ibei .. The stainless steel on such a teapot cannot be thick-walled, but aluminum can .. The thermal conductivity is different .. Well, let's wait what the owner of this geyzzer says, she knows for sure ..

Well, let's wait for what the owner of this geyser says

Well yes. I am also interested in coffee from it and from "Bricka" only by the presence of foam is it different or is it also taste? "Brikku" found where you can buy, "Cuor" - no (

I am also interested in coffee from it and from "Bricka" only by the presence of froth differs or is it also taste?

I think only with foam, that's all

Cuor "- no (

german ibey, german amazon. just looked at Amazon even cheaper than ibey German. the question is only sent to the Russian foreign countries or not .. must be read. I did not read..

Added Wednesday 25 Jan 2017 05:27 PM

I think only with foam, that's all

Water, grain, grinding .. The principle is the same in all geysers .. But I didn't like something in stainless steel .. It tastes better in aluminum ...

The principle is the same in all geysers

I understand that these geysers are "more cunning", there is some kind of valve (interestingly, it cannot "shoot" by accident, in the sense of flying off, as in "Mukki" with cappuccino it happens)

I watched the video, but didn't see any tricks ..

and I have a stainless steel geyser, Bodum, my husband gave me a hundred years ago, then we still smoked and drank coffee))) pancake. quit smoking and stopped drinking coffee, although sometimes you want to. We must get ours out of the bins.
I still don't understand why a different drink was obtained from the same coffee?

I watched the video, but I didn't see any tricks ..

There about the care of geyser coffee makers, the truth, so to speak

[Yaroslavna]

Yaroslavna, I understand that even the strength of the heating affects the taste, at what stage you stop heating (when the streams brighten, or when it starts to "snort", etc.), not to mention the degree of grinding and how long ago the coffee was roasted and opened packaging.

[Irina]

Irina, yes this is all clear, just one day it is fragrant, and the next day it is not. The grind is the same, the water is the same, the fire is the same. Now I read that some hot water is poured and I take it off as soon as the coffee begins to flow into the upper part. Where am I really asking you?)))

[Yarik]

Yarik, I also pour hot water on the recommendation. I also read that real coffee is the first 30 ml of the drink. They themselves forget to do this all the time in order to feel the difference.

I also pour hot water. I also read that after dark streams keep honey-colored streams (like "BU" then pours to taste), we must try (we usually hold it until snorting, then into a bowl of cold water and pour it ... into a cup)

[auntyirisha]

auntyirisha, I also cook until I snort.
Pour coffee into a warmed cup.

[Sveta]

Sveta, yes, we must try to warm the cup, I missed that (though it is thin-walled - bone china).

And I also need to understand what kind of grinding to do. Listen, girls, do you put a full filter on your coffee? and then everywhere they write that water and coffee are needed exactly as much as the coffee maker is designed for.

And I also need to understand what kind of grinding to do. Listen, girls, do you put a full filter on your coffee? and then everywhere they write that water and coffee are needed exactly as much as the coffee maker is designed for.

Read, everything is interesting and clear .. The Guru writes ..

🔗

I pour it full, level it, but do not tamp it. Grinding by "typing" method, but it seems to me that it is larger than necessary

[Yarik]

I was very interested in the coffee maker for a grain drink. How similar is coffee? Another question, in the part where the water is poured, the coffee maker has changed its color to dark with spots, is this normal?

Yes, this is absolutely normal, as it happens over time with all aluminum coffee makers. There is no need to try to remove dark deposits.
The barley drink is similar to the "coffee" that was poured under the guise of coffee in Soviet pioneer camps and pies. For me, this is the taste of childhood. Remember in the Soviet Union coffee drinks were sold? They included barley, chicory, etc.
In Italy, especially in the north, barley coffee is very popular; it is served in a bar along with coffee.

Added Wednesday 25 Jan 2017 09:41 PM

can not be washed with chemicals, only plain water ..

Quite right. It is in these old coffee makers that the most delicious coffee is obtained.

Added Wednesday 25 Jan 2017 9:51 PM

please tell me, "cuor" steel or aluminum? And, besides the sealing gum and the strainer, it may have other "consumables" (valve, etc., for example). Such a beautiful coffee maker! Have you tried coffee from it?

It is aluminum. Steel coffee makers produce a "thinner" coffee.
Its valve is not removable, it must be carefully looked after, thoroughly rinsed under running water after each use. And so it is very similar in design to the usual Bialetti Express.
But it is made very soundly, the walls are much thicker than that of any other moka (therefore it is quite heavy), the handle is not plastic, but rubberized with a beautiful, shiny insert. And inside, on the valve post, there is a red heart. When the coffee is poured into the tank, it begins to rise and float on the surface of the beverage.
In general, not a coffee maker, but a complete fetish.
The coffee in it turns out to be very tasty and strong. The manufacturer, when designing it, paid attention to the taste of coffee, the coffee maker takes only the best part from the drink.

Added Wednesday 25 Jan 2017 10:04 PM

once every half a year wash with vinegar

Just take into account that he means vinegar, or wine. There is no chemical one, as in Russia, in Italy and no one knows about it. Therefore, I do not advise pouring Russian vinegar into mocha. The coffee taste will be spoiled, possibly forever.

Added Wednesday 25 Jan 2017 10:09 PM

Yarik, I also pour hot water on the recommendation.

And Bialetti recommends only cold.

Added Wednesday 25 Jan 2017 10:13 PM

Listen, girls, do you put a full filter on your coffee? and then everywhere they write that water and coffee are needed exactly as much as the coffee maker is designed for.

The coffee maker has already been designed and the amount of water and the size of the coffee strainer are all calculated and made right.

[Tiziana]

Tiziana, Thank you! The coffee is ground, only the campaign came out too large, tomorrow morning I'll brew it.

[Tiziana]

Tiziana, thanks for the detailed story, I wonder if the valve is technically different from the brick?
How is coffee different from mocha express coffee? And is it very different from bricky?

Girls, I got dumped by a virus. How will I get okay, I will answer

Added Thursday, January 26, 2017 7:23 PM

Is the valve technically different from the bricky?

Very different. These are two completely different geysers with different operating principles. In Brikka, coffee accumulates, and then the valve opens and all the coffee instantly flows upstairs. From there and foam, because of the pressure.
And in Cuor di moca coffee flows down slowly and accutariously, without overheating.

[Tiziana]

Tiziana, get well soon
And I, apparently, have some kind of Brickka: at first it flows out a little, then flows more strongly and explodes at the end.
But in Italy, I remember when we lived in an apartment, there Bricka made a little coffee differently, that is, it just flowed out and then immediately a violent explosion, something like that

[julia_bb]

julia_bb, That's right, I have just like that. At first, it flows out a little, as if the valve checks.And then "pffffff" and ran the main coffee.
By the way, do you know what I don't like about Brikka? Its handle is kind of tiny and made of lightweight plastic. One gets the impression that it is very fragile. And I very often burn my hand because of it, try to take it higher, but near the body itself, the handle does not provide protection.
Not like Mukka, for example!
P. s. They brought me Mukka for a barley drink, but I did not even try it, I just took it out of the box, looked at how it differs from the usual Mukka and removed it until I recovered. Then, as it gets better, I wash it and test it.

[Tiziana]

Tizianaand the taste of coffee at Bialetti Moka Express is very different from Cuor di Moka?

the taste of coffee at Bialetti Moka Express is very different from Cuor di Moka?

It is very different for the better. Generally in Italy there is an opinion that Cuor di Moka prepares the best coffee. And only Brikka can argue with her.

You can still find MUKKA and BRIKKA in our stores if you try very hard, but for some reason Cuor di Moka is not. Mostly they sell different versions of Moka Expres.
Does Cuor di Moka have a pressure valve (the principle of operation is not very clear)? Not dangerous, otherwise MUKKA somehow shot at the ceiling.

That's right, that's exactly how it works for me. At first, it flows out a little, as if the valve checks. And then "pffffff" and ran the main coffee.

Well, I told you. It will be necessary to shoot a video. How strong is your fire / gas? I bet a little less than average.

By the way, do you know what I don't like about Brikka? Her handle, kind of tiny and made of light plastic

Yes? I didn't pay attention to the handle. I didn't brew coffee in Brikka for a long time, maybe I tried at first how it brews, I didn't like it and I abandoned it ...
And in a simple little Bialetti, yes, she burned the handle)) on the mother-in-law's electric stove, the burner is wide there ...

[Tiziana]

Tiziana, How are you feeling? Get well soon!
I think that in "Brick" coffee can overheat if the valve does not allow it to "run" immediately. Is it so?

[auntyirisha]

Cuor di Moka has a pressure valve

No, the coffee comes out absolutely free, oozes.

Posted on Friday 27 Jan 2017 04:41 PM

auntyirisha, Thank you, better, but terrible weakness, I can't stand on my feet.
Yes, coffee can overheat and burn in Brikka, so it must be removed from the fire immediately after opening the valve. It gets very hot.