![]() ![]() you'd be surprised how big a difference water quality can make.start with a shot's worth of water then see what you get, then just increase to get a proportion you're happy with).Try to lessen the water below the water line.But even so, if you aren't achieving your preferred result, try these tips: Sometimes, a brand new Brikka needs 3-4 brews before it begins creating its magic. It helps to spread the first pour over each shot if you have more than one shot to serve, and then pour the rest of the coffee along the side of the cup as not to disturb the cream on top. The first pour (left) often providing the most crema from a brew, while the subsequent pours (right) may not have as much. The last photo shows a comparison between pours. Factors could be the age, the containers their kept in, and all basically relating to the oils and the CO2 trapped in the bean shortly after roasting. I've had instances where some beans wouldn't generate a great crema, as compared to other varieties. If you aren't achieving proper results, it could be the water, or the bean you're using. I use my Brikka every day, and it creates the "Brikkrema" (as I'd like to call it) just fine. Sure, purists may not consider this tan, smooth film of microbubbles as authentic crema (akin to espresso makers), but it does do a good job creating it for a close mouthfeel. I understand that the crema created by the Brikka is an approximated crema using the gasket's small opening. ![]()
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