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The quality of the beans and the method of grinding for the preparation of coffee in the cafeteria
For the best freshness and aroma, the key is to grind the coffee just before preparation. The type of grind for cafetiera is medium-fine ground coffee, which is coarser than that for Turkish coffee.
The cafeteria grind is coarser than the Turkish coffee grind and a little coarser than the espresso grind. We recommend that you grind the coffee just before use to get the most fragrant aromas.
When grinding coffee for mocha coffee, you can choose between manual grinders, which prevent the coffee from overheating, and electric ones, where you have to pay attention to quality, because inferior models can burn the coffee.
HIKOFI coffee is an excellent choice for preparing coffee with Kafetjero
HIKOFI coffee in combination with the Bialetti BRIKKA coffee maker will make plenty of cream and provide a full coffee taste, similar to that of an espresso machine.
Making coffee in the cafeteria
Are you interested in how to prepare coffee in the cafeteria?
- Pour water into the lower part
We disassemble the cafeteria. Add water to the lower part, which should never reach further than the valve. We recommend 18g of ground coffee per 100ml of water. - Pour in the ground coffee and level it
Pour coffee into the steel filter, level it by gently tapping the edge. You can gently squeeze the coffee into the steel filter, so the extraction will be nicer. - Tighten the coffee maker well and place it on a heat source
Assemble the coffee maker and screw it together tightly. Place it on a heat source.
The classic Moka Express will need a medium heat source, while the BRIKKA model is recommended at the strongest heat level.
The extraction will take about 3 minutes. When finished, gently swirl the coffee in the cafeteria to mix the crema and liquid and pour into your favorite cup.
We recommend the BRIKKA model, as it is currently the only coffee maker that prepares really good coffee with plenty of cream.
History of the cafeteria - Alfonso Bialetti
An iconic symbol in the world of coffee, the moka pot offers a unique and charming way to prepare a rich cup of coffee. It originates from Italy and has charmed coffee lovers all over the world with its simplicity and elegance.
The first cafetiera, the famous Moka Express, was invented by Alfonso Bialetti in 1933, in 1946 his son Renato started selling them and sold a million copies in the first year. Mocha coffee became an instant hit among coffee drinkers and its use quickly spread around the world. It is necessary to say that all models of cafeterias were made for the preparation of classic Italian dark roasted coffee.
Mocha is an Italian coffee tradition
The classic model did not meet the needs of the Specialty coffee industry (medium to mildly roasted coffee), so Bialetta, in 1953, surprised and released a new BRIKKE model, which has an improved very important part, a special valve that regulates the pressure, the classic Moka Express does not have this part .
The new model allows the necessary pressure to be created, which pushes the water through the coffee in a few seconds and manages to make an impressive extraction, similar to that of an espresso machine. We at BRIKKI like to call it a poor man's espresso machine.