Aeropress men mest om Brikka
Jeg købte for nogle måneder siden en Aeropress "kaffe presser" efter at have læst mange begjstrede anmeldelser på internettet. Opfinderen Alan Adler har deltaget aktivt i diverse fora, og jeg fik (og har) stor respekt for den omhyggelighed han har lagt i produktet.
Min konklusion var dog, efter ca. en måneds brug, at det var ikke en bryggemetode som tiltalte mig, og jeg har solgt den igen. Selvom det kan lyde som om at jeg hænger fast i samme rille, må jeg konstatere at min Bialetti Brikka opfylder de forventinger til kaffe som jeg har i øjeblikket.
Jeg fandt denne interessante beskrivelse af Brikka'en på Google Groups:
Call for Information Bialetti Brikka System
From: Myron Joshua
Date: Mon, Mar 8 2004 8:01 pm
Groups: alt.coffee
I spoke with an R&D man at Bialetti (my non-Italian, and his broken English not withstanding;-)
Our topic...The Brikka System
Below are some points raised.
I would like to communicate (off list might be better) with people who have experience or knowledge that might shed some light on the topic.
1. The R&D man admits that the 2 cup and 4 cup models are not the same. Bialetti used existing molds (a 3 and 6 cup mold respectively)for the new Brikka models. Due to the difference in air/water volume ratio that should exist in the Brikka system, the 2 cup is the only one that is (or approaches) the optimal volume.
2. He claims that unlike a normal moka (and steam toy??) the brewing temp of the Brikka system is farily constant. Reg. Moka Pots start brewing at too low temp.(~50 degrees C) and finish at temps. that are too high. The Brikka system allows the tube and filter to fill with water and hold it till it reaches the "appropriate" temperature-then releasing it "rapidly".
3. He says that Aluminum vs S/S moka pots AL are better since the conductive qualities of the AL create a lower temperature right under the funnel-while the walls of the boiler are hotter. This means that there is less likely hood of burning the grinds. He says that the upper chamber gets to about 74 degrees C.
4. He says that pressure of the Brikka is about 1.7 bar. Could this difference in pressure create what appears to be a substantial improvement in extractions of oils, etc.?
I believe a key point in the Brikka is also the fact that the grinds are bathed under pressure-with less, if any, liklihood, that water will look for the easiest passage, creating a mix of under and over extraction.
I hope to receive from them a report that compares the Brikka view to real espresso, as the company says this report points out similarities between the two that don't exist with regular Moka brews.
I now have the name of and English speaker in the company who is open to relating to questions about the Brikka. I would appreciate hearing your ideas and questions so I can turn to the company with better questions. I plan on writing an article on the topic for a web site.
All the best,
Myron
PS: Selvom Aeropress ikke var noget for mig, så er der som nævnt mange der har en anden mening. Jeg købte min hos Kitesurfing til 250 kr. + 50 kr. porto, og havde en fin købsoplevelse.
Min konklusion var dog, efter ca. en måneds brug, at det var ikke en bryggemetode som tiltalte mig, og jeg har solgt den igen. Selvom det kan lyde som om at jeg hænger fast i samme rille, må jeg konstatere at min Bialetti Brikka opfylder de forventinger til kaffe som jeg har i øjeblikket.
Jeg fandt denne interessante beskrivelse af Brikka'en på Google Groups:
Call for Information Bialetti Brikka System
From: Myron Joshua
Date: Mon, Mar 8 2004 8:01 pm
Groups: alt.coffee
I spoke with an R&D man at Bialetti (my non-Italian, and his broken English not withstanding;-)
Our topic...The Brikka System
Below are some points raised.
I would like to communicate (off list might be better) with people who have experience or knowledge that might shed some light on the topic.
1. The R&D man admits that the 2 cup and 4 cup models are not the same. Bialetti used existing molds (a 3 and 6 cup mold respectively)for the new Brikka models. Due to the difference in air/water volume ratio that should exist in the Brikka system, the 2 cup is the only one that is (or approaches) the optimal volume.
2. He claims that unlike a normal moka (and steam toy??) the brewing temp of the Brikka system is farily constant. Reg. Moka Pots start brewing at too low temp.(~50 degrees C) and finish at temps. that are too high. The Brikka system allows the tube and filter to fill with water and hold it till it reaches the "appropriate" temperature-then releasing it "rapidly".
3. He says that Aluminum vs S/S moka pots AL are better since the conductive qualities of the AL create a lower temperature right under the funnel-while the walls of the boiler are hotter. This means that there is less likely hood of burning the grinds. He says that the upper chamber gets to about 74 degrees C.
4. He says that pressure of the Brikka is about 1.7 bar. Could this difference in pressure create what appears to be a substantial improvement in extractions of oils, etc.?
I believe a key point in the Brikka is also the fact that the grinds are bathed under pressure-with less, if any, liklihood, that water will look for the easiest passage, creating a mix of under and over extraction.
I hope to receive from them a report that compares the Brikka view to real espresso, as the company says this report points out similarities between the two that don't exist with regular Moka brews.
I now have the name of and English speaker in the company who is open to relating to questions about the Brikka. I would appreciate hearing your ideas and questions so I can turn to the company with better questions. I plan on writing an article on the topic for a web site.
All the best,
Myron
PS: Selvom Aeropress ikke var noget for mig, så er der som nævnt mange der har en anden mening. Jeg købte min hos Kitesurfing til 250 kr. + 50 kr. porto, og havde en fin købsoplevelse.
