---
product_id: 242486665
title: "Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black"
brand: "bialetti"
price: "A$295"
currency: AUD
in_stock: true
reviews_count: 9
category: "Bialetti"
url: https://www.desertcart.com.au/products/242486665-bialetti-new-brikka-moka-pot-the-only-stovetop-coffee-maker
store_origin: AU
region: Australia
---

# Crema-rich espresso extraction Compatible with gas, electric & propane stoves Made in Europe, authentic Italian craftsmanship Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black

**Brand:** bialetti
**Price:** A$295
**Availability:** ✅ In Stock

## Summary

> ☕ Elevate your espresso game with Italy’s iconic crema master!

## Quick Answers

- **What is this?** Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black by bialetti
- **How much does it cost?** A$295 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/242486665-bialetti-new-brikka-moka-pot-the-only-stovetop-coffee-maker)

## Best For

- bialetti enthusiasts

## Why This Product

- Trusted bialetti brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Unrivaled Crema Power:** Only stovetop moka pot delivering thick, café-style crema for that rich espresso experience.
- • **Compact & Travel-Ready:** 2-cup size (3.4 oz) ideal for home or on-the-go, delivering fresh espresso wherever your hustle takes you.
- • **Effortless Brewing Ritual:** Simple 4-step process with included measuring cup ensures perfect coffee every time—no barista skills needed.
- • **Authentic Italian Heritage:** Crafted by Bialetti, the original Moka pot inventor, bringing decades of espresso tradition to your kitchen.
- • **Versatile Stove Compatibility:** Works seamlessly on gas, electric, and camping stoves; induction users can add an adaptor for full flexibility.

## Overview

The Bialetti New Brikka is a 2-cup stovetop moka pot uniquely engineered to produce a rich, crema-topped espresso. Made in Europe by the original Moka pot inventor, it combines authentic Italian craftsmanship with user-friendly design. Compatible with gas, electric, and propane stoves, this compact aluminum pot delivers café-quality coffee at home or on the move, perfect for millennials seeking a premium, ritualistic coffee experience.

## Description

Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black

Review: Real Italian Moka with a hint of crema - I’ve seen a lot of negative reviews for what seems to be a lack of understanding of the product. You need to fill it up using the measuring cup, and not to just below the valve like you would a Moka pot. I learned this the hard way the first time I used the Brikka. After filling it up to the right level, you will get a nice layer of foam. Once it starts to get a steady stream of coffee/steam, take it off the burner and the heat within the pot will finish the rest. I’ve found that the flavor profile of the Brikka is better than the Moka pot. Is it a cafe-style, hand pulled espresso? No, and it’s not supposed to be. It’s an affordable and easy way to make a tasty shot of coffee at home. I love the act of preparing a Bialetti every morning, instead of just pressing a button. Bialetti is a staple of every Italian household because of the quality coffee their products produce and the durability of their product.
Review: Follow Brikka instructions to the letter for perfect crema ☕😋 - I bought the 2 cup Brikka for myself and also sent one to my daughter and son-in-law, who are former Starbucks managers with advanced barista skills (They don't like Starbucks coffee 😂). I also sent them a bag of Bialetti Perfetto Moka Classico and a canister of illy Classico Espresso for Moka to try. I was hoping they'd help me nail my Brikka technique and they did! They love it! ☕😋 We knew from reading desertcart reviews that the Bialetti instructions for Brikka must be followed to the letter for best results, and they're different than the Bialetti instructions for the Moka Express. Water: The bad reviews that say hot coffee spurted out the hole or overflowed used too much water! You can't fill Brikka until the water touches the bottom of the valve, like you would with the regular Moka. Follow Bialetti instructions and use the enclosed measuring cup to fill the bottom with cold or room temperature filtered or bottled water: 120ml of water for the 2 cup Brikka, or 170ml for the 4 cup Brikka. Starting with cold or room temperature water, per Bialetti instructions, allows time for the coffee to bloom and for the gasses to create the right pressure. So ignore the current social media influencers' hack to fill Moka pots with boiled hot water; it doesn't improve the flavor and can damage the valve from heating the metal too suddenly, or burn your hand when you screw the pot together. It's a myth that starting with boiled hot water is the way to prevent scorched, bitter coffee - The way to prevent scorched, bitter coffee is to follow the Italian tradition of removing the pot from the stove early, at just the right time, so it finishes brewing off the stove from the heat inside the pot. So don't do the other social media influencers' hack of running the pot under cold water to cool it down when you remove it from the stove - It's not necessary and you need the pot to stay hot so it finishes brewing off the stove. Coffee: Bialetti replied to my email that "the official correct grind size for the Moka pot is medium-fine." Most pre-ground espressos are too fine for the regular Moka and the Brikka, but the pre-ground espressos sold in Italian grocery stores are ground medium-fine to work in the Moka and Brikka, since every Italian household uses a Moka pot. Look for the little Moka pot icon on the package. The most popular brands are illy, Lavazza, Kimbo, and Bialetti Perfetto Moka. (Sold on desertcart.) Overfill the coffee funnel loosely with medium-fine ground espresso, then use the straight edge of a knife or your finger to scrape off the extra so the coffee is level with the rim. Do not press it, tap it on the counter, pack it, or tamp it. Coffee grounds must be loose so the water can flow through it properly for a good extraction. Wipe the rim free of grounds so it will form a tight seal with the rubber gasket when you lock the pot. Screw the pot together tightly. Break In: Bialetti recommends brewing at least three pots of coffee and throwing them away before you can brew a drinkable batch with good flavor. You can use old coffee for this. I think it takes a few batches for the valve to start consistently producing a lot of crema. It's good to practice several times so you can see how long it takes for the crema to come in and start accelerating. Heat: For the regular Moka pot you would use a low gas flame or a preheated medium electric stove; and I think the Brikka is about the same, but if your heat isn't high enough it won't make good crema. So, depending on your stove, you might need to go up to a medium-low gas flame, or maybe go a click above medium on your electric stove. Even a tiny adjustment in the heat makes a big difference in the amount of crema! Timing: (Timing might take longer for the 4 cup Brikka.) With my 2 cup Brikka, on a preheated medium electric stove, the coffee starts quietly streaming into the upper chamber after aprox 4 minutes, then several seconds later the crema starts coming, and several seconds after that the crema is accelerating, so I take it off the stove before it gets loud, around 4-1/2 minutes; and I let it finish brewing on my countertop. It finishes brewing at around 5 minutes or a little before. See my attached video that shows when to remove it from the stove. My barista daughter recommends listening for the ripping/tearing sound and immediately taking it off the heat, so she sent me the attached video showing when she takes it off. (My first few tries my heat was too low, so it took a total of 6 or 7 minutes to finish brewing and it didn't make much, if any, crema.) Cleaning: When you unscrew your pot, there should be a some brown water left in the bottom because that leftover water would've diluted your brew too much if it had gone through, and it's got a lot of fines in it, so it's not the best-tasting. This I've learned from the Moka pot video on the "Il Barista Italiano" YouTube channel, among others. Per Bialetti instructions, never use soap on your Moka or Brikka, just wash them in hot water and wipe with a cloth after every use. A toothpick works well to pry out the rubber gasket and remove the metal filter so you can wash them because grounds get trapped inside. They do stay very clean this way! Once a month you can boil a batch of plain water in the pot to deep clean it. The Bialetti website also has some instructions about occasionally deep cleaning with vinegar or citric acid, if necessary. A paste of baking soda and water can be rubbed on stains to remove them. Italians keep their Moka pots for decades, they last a lifetime as long as the gasket is changed every few years; so you'll see some old pots with discolored aluminum inside that look dirty even though they're clean. This isn't a buildup of rancid coffee oils, it's discoloration that happens over the years, even with daily cleaning. Conclusion: I have two Bialetti Venus stainless steel Moka pots and I love them! They're beautiful industrial art and can be used on induction, electric, or gas stoves because they're stainless steel. But Brikka is now my favorite and I use it daily for delicious espresso! (Italians always call Moka pot coffee "espresso.") Tips: I drink Latte/Cafe con Leche made with 5 oz of hot whole milk to 1 shot of Moka or Brikka coffee. I stir sweetener into my hot milk before I pour in the coffee so I won't kill the crema by stirring in sweetener later. If you're new to Bialetti or you aren't satisfied with your Moka pot coffee, I recommend searching YouTube for "Annalisa J Moka pot" video. She explains the correct traditional Italian way to make Moka pot "espresso" in depth, the way they've done it since 1933. Just remember the Brikka instructions are a little bit different from the Moka instructions. There's another good Moka video by "Italian with Bri." Also the Moka video by "Il Barista Italiano." Very few YouTube videos teach the authentic Italian Moka technique, and in my experience the Specialty Coffee influencers' hacks are unnecessarily complicated and don't produce the best flavor. Tradition and Bialetti instructions, plus a little practice for the perfect amount of heat and timing, will give you the best results so you can enjoy delicious espresso drinks at home! 😋 ☕

## Features

- Thick Crema for a rich espresso: Bialetti Brikka is the only stovetop coffeemaker delivering an intense and crema-rich espresso coffee, with an unmistakable intense flavor;
- New Bialetti Brikka is Made in Europe by Bialetti, the inventor of the original Moka pot and recognizable by the one and only the gentleman with moustache​ gracing it
- The easiest way to prepare coffee: use the measuring cup, fill the boiler with water, put the filter back, add coffee, close the pot and place on the stove, until start to gurgle then turn the fire off and wait for the coffee to be fully extracted
- The right number of espresso cups: coffee can be enjoyed in espresso cups or in larger containers, Brikka is available in 2 sizes 2-cup 3,4 oz espresso and 4 cup 5,7 oz espresso
- Fire it up: Brikka pot is suitable for gas cooktops, electic stove top and propane campaing stoves, if you have an induction cooktop at thome, you will need to buy the Bialetti adaptor plate for induction (sold separately)

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08BR86LR3 |
| Batteries | 1 Lithium Ion batteries required. |
| Best Sellers Rank | #1,316,077 in Home & Kitchen ( See Top 100 in Home & Kitchen ) #320 in Stovetop Espresso & Moka Pots |
| Brand | Bialetti |
| Coffee Input Type | Ground Coffee |
| Coffee Maker Type | Moka Pot |
| Color | Aluminum and Black |
| Customer Package Type | Standard Packaging |
| Customer Reviews | 4.2 4.2 out of 5 stars (3,980) |
| Date First Available | June 26, 2020 |
| Exterior Finish | Silver |
| Global Trade Identification Number | 08006363030038 |
| Human Interface Input | Buttons |
| Included Components | Stovetop |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Weight | 7.7 ounces |
| Item model number | 0007312 |
| Language | English |
| Manufacture Year | 2023 |
| Manufacturer | Bialetti |
| Model Name | New Brikka |
| Number of Items | 1 |
| Operation Mode | Manual |
| Power Source | stovetop |
| Product Dimensions | 3.94"D x 5.51"W x 6.69"H |
| Recommended Uses For Product | Traveling |
| Special Feature | Gas Stovetop Compatible |
| Specific Uses For Product | Coffee maker |
| Style | Moka Pot |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Bialetti
- **Capacity:** 2 Cups
- **Color:** Aluminum and Black
- **Product Dimensions:** 3.94"D x 5.51"W x 6.69"H
- **Special Feature:** Gas Stovetop Compatible

## Images

![Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black - Image 1](https://m.media-amazon.com/images/I/41eD35598vL.jpg)

## Questions & Answers

**Q: what is the difference between the Brikka and the New Brikka?**
A: The old Brikka uses a weighted valve on the output stem. The newer one does away with that and uses flow restriction to create the crema. It’s simpler and less fiddly.

**Q: Patented technology describes " new column with a silicon membrane". Does this mean that the water/coffee flows through a silicone column?**
A: the New Brikka uses a flexible silicone valve/diaphgram of sorts whereas the old one used a hard inflexible nylon piece at the bottom of the upper valve system. Basically it's a silicone piece that looks like a plug that has a slit in it. So, yes, the water goes through the coffee then through the upper valve system starting from the silicone diaphram.  This shouldn't be confused with the gasket around the filter on the bottom of the upper chamber.  The silicone membrane is part of the upper valve (that center piece inside the upper chamber).

**Q: wondering how to blew creamer coffee from this pot? I had try many times but it is the same regular coffee , no creamer!**
A: I have the new Brikka, every cup of coffee I make with it, using dark roast, I have got crema produced, I've used beans ground fine, and pre-ground coffee like Bustos and others, with the same crema results.  I'm confused as to why some of you have failed to get crema.  

I don't do anything special, just take the coffee, and put it in the basket, I do not tamp the coffee, I gently tap the basket on the tube part against the counter which settles the coffee down a bit, I then add a bit more coffee in.  I preheat the water in the base before I put the basket in, drop the basket in, then using a hot pad holder I screw the top onto the base and set it back on the stove with medium heat.

Before I started tapping the basket I still got crema, so that's not the reason I'm getting it and some of you are not.  I got the tip of tapping the basket from a YouTube video, it doesn't pack the coffee too tight like using a tamper.

I have the 2 cup version, which I found that my AeroPress filters fit perfectly between the screen and the rubber O ring seal, but I have to use two of them because one filter by itself will pull away during brewing, I then am able to rinse the filters off without having to remove them from under the rubber O ring, I can reuse those same filters at least a dozen times.  There are now filters on the market made for whatever size Moka pot you have.  I also know that with or without the filter the cream was always produced, so the filter thing is not the secret either.

**Q: Have 4 cup. Fill with 180ml (half the pot) per instructions or fill to relief valve?**
A: Volcano is right.  I have a 4 cup Brikka  and I used the measuring cup and put in 200ml instead of 180ml then waited until the crema started to blow out of the 2 small downward facing holes.  I should have removed the Brikka from the heat right then.  The pressure kept building and the crema boiled out and I ran away after turning off the heat.  What a mess.  SO 180ml MAXIMUM, thats all.  When the beautiful foam starts building in the upper chamber, REMOVE the whole Brikka pot from the heat.  Please do it this way the 1st time and if you want to experiment later on please wear a volcano suit.  It DOES MAKE the crema!

## Customer Reviews

### ⭐⭐⭐⭐⭐ Real Italian Moka with a hint of crema
*by A***R on May 9, 2023*

I’ve seen a lot of negative reviews for what seems to be a lack of understanding of the product. You need to fill it up using the measuring cup, and not to just below the valve like you would a Moka pot. I learned this the hard way the first time I used the Brikka. After filling it up to the right level, you will get a nice layer of foam. Once it starts to get a steady stream of coffee/steam, take it off the burner and the heat within the pot will finish the rest. I’ve found that the flavor profile of the Brikka is better than the Moka pot. Is it a cafe-style, hand pulled espresso? No, and it’s not supposed to be. It’s an affordable and easy way to make a tasty shot of coffee at home. I love the act of preparing a Bialetti every morning, instead of just pressing a button. Bialetti is a staple of every Italian household because of the quality coffee their products produce and the durability of their product.

### ⭐⭐⭐⭐⭐ Follow Brikka instructions to the letter for perfect crema ☕😋
*by T***E on July 18, 2023*

I bought the 2 cup Brikka for myself and also sent one to my daughter and son-in-law, who are former Starbucks managers with advanced barista skills (They don't like Starbucks coffee 😂). I also sent them a bag of Bialetti Perfetto Moka Classico and a canister of illy Classico Espresso for Moka to try. I was hoping they'd help me nail my Brikka technique and they did! They love it! ☕😋 We knew from reading Amazon reviews that the Bialetti instructions for Brikka must be followed to the letter for best results, and they're different than the Bialetti instructions for the Moka Express. Water: The bad reviews that say hot coffee spurted out the hole or overflowed used too much water! You can't fill Brikka until the water touches the bottom of the valve, like you would with the regular Moka. Follow Bialetti instructions and use the enclosed measuring cup to fill the bottom with cold or room temperature filtered or bottled water: 120ml of water for the 2 cup Brikka, or 170ml for the 4 cup Brikka. Starting with cold or room temperature water, per Bialetti instructions, allows time for the coffee to bloom and for the gasses to create the right pressure. So ignore the current social media influencers' hack to fill Moka pots with boiled hot water; it doesn't improve the flavor and can damage the valve from heating the metal too suddenly, or burn your hand when you screw the pot together. It's a myth that starting with boiled hot water is the way to prevent scorched, bitter coffee - The way to prevent scorched, bitter coffee is to follow the Italian tradition of removing the pot from the stove early, at just the right time, so it finishes brewing off the stove from the heat inside the pot. So don't do the other social media influencers' hack of running the pot under cold water to cool it down when you remove it from the stove - It's not necessary and you need the pot to stay hot so it finishes brewing off the stove. Coffee: Bialetti replied to my email that "the official correct grind size for the Moka pot is medium-fine." Most pre-ground espressos are too fine for the regular Moka and the Brikka, but the pre-ground espressos sold in Italian grocery stores are ground medium-fine to work in the Moka and Brikka, since every Italian household uses a Moka pot. Look for the little Moka pot icon on the package. The most popular brands are illy, Lavazza, Kimbo, and Bialetti Perfetto Moka. (Sold on Amazon.) Overfill the coffee funnel loosely with medium-fine ground espresso, then use the straight edge of a knife or your finger to scrape off the extra so the coffee is level with the rim. Do not press it, tap it on the counter, pack it, or tamp it. Coffee grounds must be loose so the water can flow through it properly for a good extraction. Wipe the rim free of grounds so it will form a tight seal with the rubber gasket when you lock the pot. Screw the pot together tightly. Break In: Bialetti recommends brewing at least three pots of coffee and throwing them away before you can brew a drinkable batch with good flavor. You can use old coffee for this. I think it takes a few batches for the valve to start consistently producing a lot of crema. It's good to practice several times so you can see how long it takes for the crema to come in and start accelerating. Heat: For the regular Moka pot you would use a low gas flame or a preheated medium electric stove; and I think the Brikka is about the same, but if your heat isn't high enough it won't make good crema. So, depending on your stove, you might need to go up to a medium-low gas flame, or maybe go a click above medium on your electric stove. Even a tiny adjustment in the heat makes a big difference in the amount of crema! Timing: (Timing might take longer for the 4 cup Brikka.) With my 2 cup Brikka, on a preheated medium electric stove, the coffee starts quietly streaming into the upper chamber after aprox 4 minutes, then several seconds later the crema starts coming, and several seconds after that the crema is accelerating, so I take it off the stove before it gets loud, around 4-1/2 minutes; and I let it finish brewing on my countertop. It finishes brewing at around 5 minutes or a little before. See my attached video that shows when to remove it from the stove. My barista daughter recommends listening for the ripping/tearing sound and immediately taking it off the heat, so she sent me the attached video showing when she takes it off. (My first few tries my heat was too low, so it took a total of 6 or 7 minutes to finish brewing and it didn't make much, if any, crema.) Cleaning: When you unscrew your pot, there should be a some brown water left in the bottom because that leftover water would've diluted your brew too much if it had gone through, and it's got a lot of fines in it, so it's not the best-tasting. This I've learned from the Moka pot video on the "Il Barista Italiano" YouTube channel, among others. Per Bialetti instructions, never use soap on your Moka or Brikka, just wash them in hot water and wipe with a cloth after every use. A toothpick works well to pry out the rubber gasket and remove the metal filter so you can wash them because grounds get trapped inside. They do stay very clean this way! Once a month you can boil a batch of plain water in the pot to deep clean it. The Bialetti website also has some instructions about occasionally deep cleaning with vinegar or citric acid, if necessary. A paste of baking soda and water can be rubbed on stains to remove them. Italians keep their Moka pots for decades, they last a lifetime as long as the gasket is changed every few years; so you'll see some old pots with discolored aluminum inside that look dirty even though they're clean. This isn't a buildup of rancid coffee oils, it's discoloration that happens over the years, even with daily cleaning. Conclusion: I have two Bialetti Venus stainless steel Moka pots and I love them! They're beautiful industrial art and can be used on induction, electric, or gas stoves because they're stainless steel. But Brikka is now my favorite and I use it daily for delicious espresso! (Italians always call Moka pot coffee "espresso.") Tips: I drink Latte/Cafe con Leche made with 5 oz of hot whole milk to 1 shot of Moka or Brikka coffee. I stir sweetener into my hot milk before I pour in the coffee so I won't kill the crema by stirring in sweetener later. If you're new to Bialetti or you aren't satisfied with your Moka pot coffee, I recommend searching YouTube for "Annalisa J Moka pot" video. She explains the correct traditional Italian way to make Moka pot "espresso" in depth, the way they've done it since 1933. Just remember the Brikka instructions are a little bit different from the Moka instructions. There's another good Moka video by "Italian with Bri." Also the Moka video by "Il Barista Italiano." Very few YouTube videos teach the authentic Italian Moka technique, and in my experience the Specialty Coffee influencers' hacks are unnecessarily complicated and don't produce the best flavor. Tradition and Bialetti instructions, plus a little practice for the perfect amount of heat and timing, will give you the best results so you can enjoy delicious espresso drinks at home! 😋 ☕

### ⭐⭐⭐⭐⭐ Best coffee pot I've owned
*by R***O on March 29, 2025*

Best moka pot I've owned. It took me a while to learn how to get great testing coffee from it, but after that it's pure coffee magic. Better results if using freshly ground especialty coffee beans. I bought the 2 cup one. 120ml of filtered water in. Approx 18g of ground coffee (it may vary depending on roasting level and variety). Ground setting: fine but never espresso fine. I stop the brewing process by submerging the bottom half of the pot in water. I get 60ml out .

## Frequently Bought Together

- Bialetti - New Brikka, Moka Pot, the Only Stovetop Coffee Maker Capable of Producing a Crema-Rich Espresso, 2 Cups (3,4 Oz), Aluminum and Black
- illy Ground Coffee Moka - 100% Arabica Flavored Coffee Ground - Rich Aromatic Coffee Grounds Profile – Classico Medium Roast - Notes of Caramel, Orange Blossom & Jasmine - No Preservatives – 8.8 Ounce
- Bialetti - Smart Coffee Jar: Made in Glass to Preserve the Aroma of the Coffee - 250g

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-03-09*