[realo]

Americano? I would not touch that with a ten-foot pole.

No... no water. The Brikka has a pressure valve and the 200 ml of water yield about 125-150 ml of coffee.

You might call it a double lungo, but with a bit of crema (yep) and no acidity or sour taste. Just sweet coffee with nice chocolate notes.

I use coffee beans from Papua New Guinea, roasted locally at the coffee shop.

[darkteflon]

I’ve used cafetière off-and-on in the past but felt that I could never get the pressure high enough and the amount short enough. You’re saying that the Brikka produces enough pressure for an espresso? Is this something specific to the Brikka or will any Bialetti stovetop do? Can I use half or 1/3 as much water as you? Cafetière seem to have a minimum lower bound but I like it short short.

[realo]

It is specific to the Brikka. They put a pressure valve in the column. The coffee must reach a certain pressure before it starts to flow.

You may try whatever amount of water you want... just don't let it burn in place!

There is a subtle balancing act between the quantity of coffee in the basket (how much headspace you keep) and the amount of water ( a ratio of 10:1 with the coffee -- before making the coffee -- yields good results for me).

So ... if you put less water, that means less coffee... which means more empty space in the basket, which modifies the dynamics.

Pro tip: use as little heat as possible to get the water to a gentle boil. Otherwise you might burn the coffee in the basket. Bad.

In short, you will have to experiment...

[darkteflon]

Okay very interesting. Thanks for the detailed answer. I looked into it a bit more[1], it sounds like the valve is producing 1.5 bar. A very nice stovetop for a moka, but probably not a good fit for me.

[1] https://www.reddit.com/r/Coffee/comments/15zabe/does_the_bia...