เนื้อหาของบทความนี้จะเกี่ยวกับbrikka หากคุณกำลังเรียนรู้เกี่ยวกับbrikkaมาเรียนรู้เกี่ยวกับหัวข้อbrikkaกับPop Asiaในโพสต์Is There A Better Moka Pot? (Episode #4)นี้.
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สรุปเอกสารที่เกี่ยวข้องกับbrikkaอย่างครบถ้วนที่สุดIs There A Better Moka Pot? (Episode #4)
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คำอธิบายบางส่วนที่เกี่ยวข้องกับหมวดหมู่brikka
หวังว่านี่จะเป็นเรื่องสนุกเล็กน้อยที่จะออกรอบ Moka Series ฉันหวังว่าคุณจะสนุก! ตรงไปที่และรับส่วนลด 10% สำหรับการซื้อเว็บไซต์หรือโดเมนครั้งแรกของคุณโดยใช้รหัส JAMESHOFFMANN The pots: Brikka: Mukka: Cuor di Moka: (หมายเหตุ: ฉันไม่พบสิ่งใดขายในขณะที่เผยแพร่วิดีโอนี้ แต่ ที่อาจมีการเปลี่ยนแปลง นอกจากนี้ นี่คือลิงค์พันธมิตร) Kamira: เรากำลังแจก Frankenmoka ผ่านการจับฉลากสำหรับ World Coffee Research: *ตอนนี้ปิดรับสมัครแล้ว ชนะโดย Katerina จากสาธารณรัฐเช็ก! The Moka Pot Series Ep #1 Classics of Coffee – The Moka Pot: Ep #2 ทำความเข้าใจ Moka Pot: Ep #3 เทคนิคขั้นสูงสุด Moka Pot: ลิงก์: Patreon: Limited Edition Merch: My Books: The World Atlas of Coffee: The หนังสือเสียง World Atlas of Coffee: ที่สุดของ Jimseven: ค้นหาฉันที่นี่: Instagram: Twitter: สิ่งที่ฉันใช้และชอบ: ชุดวิดีโอของฉัน: ชุดกาแฟสตูดิโอปัจจุบันของฉัน: แว่นตาของฉัน: ผลิตภัณฑ์ทำผมที่ฉันเลือก:
รูปภาพบางส่วนที่เกี่ยวข้องกับหมวดหมู่ของbrikka
นอกจากการหาข้อมูลเกี่ยวกับบทความนี้ Is There A Better Moka Pot? (Episode #4) สามารถรับชมและอ่านเนื้อหาเพิ่มเติมได้ที่ด้านล่าง
ข้อมูลที่เกี่ยวข้องกับbrikka
#Moka #Pot #Episode.
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Is There A Better Moka Pot? (Episode #4).
brikka.
หวังว่าค่านิยมบางอย่างที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการดูเนื้อหาbrikkaของเรา
What stove does he use? I really want to buy one for my apt
Just saw this. For the Muuka, what if you hear the milk up in the microwave or something first, then put it in the top to be steamed and mixed while you brew? Just thinking about the clean up would be so much less (just rinsing out the mug you heated the milk in) and less effort.
James did you consider the Bellman stovetop espresso maker when making the list for this video? It is essentially combo moka pot and steamer combined.
… for moca you have to take the qualita rossa roastings.. special for moca pots.
I wonder how good you could get coffee from any of these to taste if you went through the same discovery process you did with the mokapot for all those variables…. It seems they are each very much their own beasts, especially given how finicky the original is to begin with.
Those are some funny lookin' percolators…
your eyebrow at 5:58 lol
Looks like the Kamira is basically a gas-fired version of a "steam espresso" machine (e.g. Szarvasi Mini Espresso), with a pressurized portafilter to produce foam.
you brewed the first one way too hot
Great videos James, always fun to see different takes on familiar things… speaking of which, what is the song playing at the start of the video? I've tried Shazam to no avail, is it some custom music written just for you? I love it!
and they say coffee people are elitist
What cups and jug in the background do you use in this video?
You should get Italian citizenship "honoris causa" (if you don't have it already)
I don’t expect a response, but I have a feeling your assessment of the flow of the Brikka pot is wrong.
The reason the water flows from the boiler into the filter chamber is because of the steam pressure as the water boils, which creates a pressure differential between the boiler and the filter chamber. I would assume that, by adding a pressure valve at the other end of the filter chamber, you actually prevent the water from flowing into the filter chamber (or at least prevent as much from flowing into the chamber) until a certain pressure is reached. The valve makes it harder for the water to reach the coffee at all until sufficient pressure is reached, at which point it all flows through in one fell swoop instead of having water sit in the filter chamber until more pressure builds up.
A few questions about the Frankenmoka and the brikka
The frankenmokas was made from Bialetti Venus 4 cup?
And it have the same thread as the 2 cup brikka?
Do you think the (normal) 4 cup moka express induction would work with the 2 cup brikka?
I have a induction hob and would like to avoid having to use a induction plate so I am thinking about buying both a 4 cup Venus and a 2 cup brikka to be able to use a 2 cup brikka it without a induction plate
Hey James, is your voice ok? Came back to your videos after a year or so away. Your voice seems quite raspy by comparison. Are you ok?
18:54 the münecat espresso
Did he say lid open? Omg
I can imagine the mukka one is hell to clean with the milk in there as well
There is a mokapot like device that interesting to me tho, it is bellman cx-25.
Just been to southern italy, there are a lot of these tiny tap moka pot, so damn cute!
Dear James, many thanks for all your interesting videos.
As I have been using Kamira for more than 4 years, I can ensure you that you can make it much better than in this video.
I've been testing several types of coffe and Lavazza Crema e Gusto give the best results in terms of cream structure and taste, you can also try the Kamira's blends with similar results.
As you said, it is not very practical at first glance, but once you get used to it, it will take you just a couple of minutes to get an amazing coffee.
You probably forgot to pre-heat the Kamira for few seconds on the fire, this step is necessary for 3 reasons: you ensure a quick drain of the water to the boiler, you preheat the whole machine to prevent coffee to cool down before coming out and you remove the leftover of water in the machine from the previous coffee you made.
It looks like you put the full tank of water for only 1 shot of coffee.
For a single shot of Kamira espresso, you need to use half tank of water
The full tank is for a double shot, and if you want double shot you'll have to use the double filter holder.
The more water you put, the less cream you'll get, and also the less and tasty and dense the cream will be, and it will not be much better than a Bialetti coffee.
On the other hand if you put less than half tank, you'll have a nice Ristretto coffee with very little but extra intense foam, comparable to a typical Italian bar.
Also, for a perfect brew you need to modulate the heating: you want to start with a medium heat, when the first droplets of coffee come out you will increase it to 75% and when the foam comes out you reduce it again 50% or lower or even you can remove the Kamira from the fire. You may want to reheat again if you see that there is still some foam coming out.
Another important point it to do not press the coffee.
If you press it a little bit, you will gain intensity of flavor but at the same time you'll reduce the foam yield which will be very little but super dense and intense
If you used an Arabica blend, you should instead press a little bit the coffe powder with a spoon and provide a more gentle heating.
If you like americano or a long coffe, do not put more water, but after your coffee shot, refill with another half tank of water and re-use the same coffe powder twice, there will be still some foam and flavor to be extracted, although much less than with the first shot.
If the Kamira gets too hot between 2 coffees, cool it down under cold water as for a Bialetti.
To find the perfect heating technique may take a while (few days or maybe a dozen of coffees) and it depends on the type of stove (gas, induction, electric) and the blend you are using.
On my opinion it is smart to put the coffee cup on the Kamira, as the machine was designed for an italian espresso size, so a relatively low volume of coffee that can cool down if the cup is at room temperature. For this reason in every Italian bar you will find all the coffee cups placed on the hot espresso machine in order to be warm when used.
But once you will have fixed your favorite conditions, it will be the best coffee you've ever had and I can ensure that it will be as creamy as you see in all the youtube videos
you should give it a second try!
Have you ever made a video on the Vietnamese coffee maker ? It’s a drip coffee process but the device itself is called a Phin. Would love to hear your opinion on it and how to maximize it! Also possibly a review of supermarket espresso brands, personal favorite is always La Llave.
James the whole video:
WHERE'S MY F O A M ? . . .
he gets the foam
I have a different version of Brikka, the screw-on metal “lid” is larger than the one in the video, and the crema actually lasts. But that depends on the coffee and how you make it
James reacting to the Bialetti like it was an enraged cat is comedy platinum.
Fun fact: the name "Mukka" is a pun between Moka and Mucca, which in Italian means "cow", since you put milk in it.
I had the Brikka for a bit.
I do not approve of it. Extremely fussy and almost always angry. Far too difficult to surf.
Mine also had a tiny defect in the threading that allowed some of the steam to release, so I needed to push the heat. The problem is when the valve finally did open, there is high risk that the coffee comes out with such force that your whole stovetop gets covered with coffee.
Would love to see a review of moka pots made by Alessi.
What about the electric moka? I love my delonghi electric for at work where I don't have a heat source
I expect that you would get a hotter latte/cappuccino product if you added hot milk to the top chamber of the Mukka pot?
Frankly I've never seen James smiling geekily like in this video ever. Look at his face while the foam is forming during that weird portafilter brewing
You could do another one on teeny-tiny moka pots for like camping and stuff. I've seen one similar to the last example here, with a spout that pours into a demitasse.
I use the Kamira on a daily basis and I love it. It needs to be preheated on a low heat for 30 sec or so for the water to go down easily. And the cup should be preheated aswell by filling with boiling water
Please review the bialetti mini expresss
Hey James ! a fan from Perú here, have you tried the "MOKONA"? look interesting, hope you make a review soon. Your content its AMAZING !
As a highly caffeinated American, I find adjusting James to 1.25 speed improves my experience.
I think you'll have to replace sir david attenborough as the BBC nature videos narrator once he is not around anymore
Would be very interested to see a video about Orb One from Crucial Detail
Hi James. Enjoyed your excellent review. I too have (amongst others) a Bialetti Mukka Express which, ahem, is a tad temperamental. I also have a Caffe Portofino, which was a charity shop find, and also plays hard to get! Still have it on the shelf as I'm hoping one day it will give up the fight and make a decent cappuccino! Don't know if you've come across these before but essentially it is a moka pot with boiler and funnel but has a steam wand/nozzle which is used to extract the coffee and steam!
Mukka ( mucca ) means cow in italian. Mucca -> Milk ( latte ) -> cappuccino
I've been using a Brikka for almost two years now, it's a bit of a complicated machine to be honest, surely the brew that comes out of it it's really strong, I would say about double or 1.5 as much caffeinated and concentrated as a normal moka pot, and since I like a lot strong espresso I really like it, the thing is though that it's very very sensitive on the doses both of water and ground coffee and temperature, some little variations result in a very different brew. I measure the water to the cl and eye the ground coffee in a way that fills the the basket nicely and I give just a little small press, very very light, then use medium heat, it will take a while, like 4-5 minutes to come out.
The foam comes out in the cup if while pouring a little shake is given as it's done to create latte art and it stays in the cup the 2-3 minutes necessary to drink it. The most important thing is the water quantity, 3-4 cl more than needed and it seems like it has been used a different machine.
Last one is so much fun