How to properly use the Bialetti Brikka The Brikka, like many stovetop espresso makers, has a lot of parameters that affect how the espresso turns out.

What are the best parameters for using the Brikka correctly? Which of these are more vital to getting the crema to stick around once you pour the espresso into the cup?

My current list is:


Ground coffee particle size (compared to espresso machine fine or coarser)
Amount of water filled in the bottom part
Amount of coffee you put in the basket and compression - this one is supposed to be easy, fill it up without a hump and without pressing it down
The fire size and strength under the Brikka - I use the smallest flame base, but using the smallish 2-cup Brikka it is a bit bigger than the base when on maximal burn.
When exactly to turn off the fire under the Brikka
When exactly to pour the coffee (it says right after the coffee comes out, but there is coffee still coming out of the nozzle if I pour it too soon).
I understand that the crema created by the Brikka is an approximated crema using the gasket's small opening. 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 use my Brikka every day, and it creates the "Brikkrema" (as I'd like to call it) just fine [see the photo].

If you aren't achieving proper results, it could be the water, or the bean you're using. I've had instances where some beans wouldn't generate a great crema, as compared to other varieties. 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.









The last photo shows a comparison between pours. The first pour (left) often providing the most crema from a brew, while the subsequent pours (right) may not have as much. 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. Sometimes, a brand new Brikka needs 3-4 brews before it begins creating its magic. But even so, if you aren't achieving your preferred result, try these tips: 


Try to lessen the water below the water line


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 filtered water


you'd be surprised how big a difference water quality can make.

Change the bean you're using, until you get your desired results. 


Some beans offer varying levels of crema, whether it's because of the CO2 content from the roast or just the overall nature of the bean.



Good luck! And don't worry, at the end of the day it boils (or brews) down to personal preference.