real espresso thanks to the patented valve

if you played around a bit to actually get to the Brikka a better espresso back as it provide the most fully automated in the price range below 2000 Euro.
How many will have already mentioned the Espresso best when metered amount of water just below the fill and two Dossier spoon (14g) Espresso takes. After filling one should knock something on the container that the espresso evenly distributed. However, the ground coffee must rest loosely - tamp in no way like a portafilter!
As a type of coffee is of price / performance point Lavazza - Crema e Gusto recommended. The aroma is so neat and there is also a passable Crema. The island test (admittedly sugar must remain on the crema) is the Espresso thus not (at least I have not yet hinbekommen) and should the espresso soon auftrinken to allow the Crema evaporating.

So the Espresso also the island test is you need already an espresso grinder with which one grinds the beans fresh. With a hand grinder of Zassenhaus and the finest milling and Illy beans then I could actually produce an espresso with more stable crema of is also the island test.

The processing is also neat, unlike cheap cookers is also reflected in many applications no coffee on the wall firmly. Under no circumstances should you use detergents or scrubbing to avoid damaging the smooth surface. A solid Wassertrahl is usually sufficient, otherwise leave to soak a bit.

However, a small flaw is quantitative indication of Brikka. Instead of 4 espresso cups you get just two cups of real coffee back when the beans also very fine grinding (Zassenhaus + Illy beans) then even gets even a little less, because then remains half the water in the pot (the Espresso is then but correspondingly good if you like in kräfig!)