This is the real thing, isn't it?
I do struggle getting a crema with mine but there is another make of moka pot (I think it’s beirletta) that has a retardant flow valve that allows water pressure to build up and then releases to try to force the water through the grinds at high enough pressure to caramelise the sugars. I’ve never tried it but YouTube videos suggest it works but with all these things it will be hit and miss depending on the grind etc
That was my first drug: Bialetti Brikka Duo. Makes excellent mocha with crema!
There is also a Bialetti Brikka for 4 cups, but it is not recommended.
After I got a taste for it, I had to buy an Italian espresso machine:
Of course, the preparation requires a little more time than a fully automatic machine or Nespresso. But the taste is also different.
The next step was to roast the coffee beans themselves. This is interesting, among other things, because it makes it possible to create your own coffee blends (similar to a cuvee in wine). The roasting machine works according to the same principle as large commercial roasters:
This roaster was developed by a group of ambitious home roasters in Hamburg and manufactured in a small series. Important was a good monitoring and control of the roasting process (during the roasting process the roaster is connected to my computer and the temperature profiles are measured and recorded).
And this is what my daily coffee looks like
:
Of course we also have espresso, but it doesn't look so nice on the photo
In order to get really good coffee - regardless of how it is prepared - I recommend high quality coffee beans and grinding them immediately before preparation.
