title_body: How to properly use the Bialetti Brikka
upvoted_answer: I understand that the crema created by the Brikka is an approximated crema using the gasket's small opening. Sure, purists may not consider this tan, smooth film of microbubbles as authentic crema (akin to espresso makers), but it does do a good job creating it for a close mouthfeel. 
  
  I use my Brikka every day, and it creates the "Brikkrema" (as I'd like to call it) just fine [see the photo].
  
  If you aren't achieving proper results, it could be the water, or the bean you're using. I've had instances where some beans wouldn't generate a great crema, as compared to other varieties. Factors could be the age, the containers their kept in, and all basically relating to the oils and the CO2 trapped in the bean shortly after roasting.
  
  
  
  
  
  
  
  
  
  The last photo shows a comparison between pours. The first pour (left) often providing the most crema from a brew, while the subsequent pours (right) may not have as much. It helps to spread the first pour over each shot if you have more than one shot to serve, and then pour the rest of the coffee along the side of the cup as not to disturb the cream on top. Sometimes, a brand new Brikka needs 3-4 brews before it begins creating its magic. But even so, if you aren't achieving your preferred result, try these tips: 
  
  
  Try to lessen the water below the water line
  
  
  start with a shot's worth of water then see what you get, then just increase to get a proportion you're happy with).
  
  Try filtered water
  
  
  you'd be surprised how big a difference water quality can make.
  
  Change the bean you're using, until you get your desired results. 
  
  
  Some beans offer varying levels of crema, whether it's because of the CO2 content from the roast or just the overall nature of the bean.
  
  
  
  Good luck! And don't worry, at the end of the day it boils (or brews) down to personal preference.