Kamira is the best. You have to use coffee made for moka pot. Do not compact the coffee. Just put it in and level it out. The water doesn’t normally go down until the pot is heated up. As soon as the water goes down close the valve.
David, how does the coffee produced from this machine compare to Nespresso machine espresso. I have one and really like the coffee, but have had better tasting coffee at coffee shops. This machine looks really easy to use and seems like it gives good crema. What do you use to steam the milk?
Hi Matt, This machine is really good if you like espresso's. Though you can never compare to a espressoshop espresso as these machines cost often over 5000$ + But if you compare to a nespresso, in my personal opinion you get a much richer espressoshot. But it also depends on what kind of coffee you are using, dont forget about that. About steaming the milk, I often warm up milk on the stove or in microwave and then steam with a steamingwand. Thanks for the comment :-)
No problem, I am thinking about getting one. Looks so good. Your video is awesome. Please post more about how to cook. I have been avoiding cooking for years and now getting into it more and more. Have a great day!
Hi David. Great demo vid. I've been interested since discovering the Kamira recently. With a plain espresso from the Kamira, will the consistency be balanced and liquid enough to most likely satisfy my palate as an American coffee drinker or should I expect to be drinking mostly a shot of crema as if I'm drinking a little cup of foam? I want liquid volume in my coffee even if espresso. I'm sure others agree with me. For instance other than that, I would not like to drink a beer with all foam, just a little to top off. Burgers with a lot of beef preferred also, but I digress back to the point. Tell me what you think about the finished espresso product after it settles with stirring and all if I should even stir it. In your opinion is it worth the money for this and also does it beat a moka pot like Bialetti.
@@fukgloryzz I understand exactly what you mean, well you need to make a double espresso, the one in video is just a single shot. And yes, if you ask me, it makes much better coffee than Bialetti. Bialetti always gets burned and heated to a temperature where you destroy the coffee. Well try before you buy is my tip :-)
Thankyou David. I'll keep that in mind. I agree also about Bialetti. It was ok for me years back as an intro to espresso, but now I'm looking to step it up to better coffee. I'll keep Kamira open as an option. I might jump to the Gaggia classic and maybe the grinder of the same brand if I decide to invest that much and go to a semi-auto machine.
as an Italian I can say that this machine does little coffee and so much froth is not cream what you see and only foam that will disappear after a short time.
this can't make an espresso, there is too little pressure for it to work. true stove top espresso machines are bulky and require many steps to achieve the pressure required.
@@M_C79 My bet is that this is untrue. I have never heard this anywhere else, and it was the same with « Experts ». 1-2 bar is the common pressure of any moka pot like… this one. Espresso have been invented in 1901 and it was already made with a lot of pressure at this time.
@@placeholdername3907 it's very common on can be achieved by hand with a lever machine or with a pump. If you want to learn, Jeff Hoffmann is a good entertainer.
@@4sstylzjust came from Hoffman. That dude has no idea how to use this or any other device like this 😂 bitchin about how the water doesn't go down, his level is semi automated machines and that's about it
@@GooseBlack ad cosa significa? E' una macchina da caffe' che produce troppa Schiuma indipendentemente da come fai il caffe'. Ma cosa più importante, I CAZZI TIENITELI PER TE INTELLIGENTONE !!!
Il caffè, con questa macchinetta, si può fare più lungo o più ristretto, con molta schiuma o meno, dipende dai gusti. È manuale non è automatica, quindi a decidere come fare il caffè sarà chi lo prepara.
Great choice of music! I completely relaxed when seeing the coffee our into the cup!
look at all that crema !
oh wow
Kamira is the best. You have to use coffee made for moka pot. Do not compact the coffee. Just put it in and level it out. The water doesn’t normally go down until the pot is heated up. As soon as the water goes down close the valve.
到底需要沖煮幾次杯子裡的鐵屑才會消失？
Interested how good it is...?
Any idea why my water wont go down without me fiddling with the heat first?
Because without heat there will be np vacuum that takes the water down. Heat creates vacuum that will suck the water down to it.
I can't get any foam, does it have a specific coffee to use?
My understanding is you need to increase the intensity of the heat as it progresses through the brew process. You may not have the heat high enough.
Amazing！
David, how does the coffee produced from this machine compare to Nespresso machine espresso. I have one and really like the coffee, but have had better tasting coffee at coffee shops. This machine looks really easy to use and seems like it gives good crema. What do you use to steam the milk?
Hi Matt,
This machine is really good if you like espresso's. Though you can never compare to a espressoshop espresso as these machines cost often over 5000$ +
But if you compare to a nespresso, in my personal opinion you get a much richer espressoshot. But it also depends on what kind of coffee you are using, dont forget about that.
About steaming the milk, I often warm up milk on the stove or in microwave and then steam with a steamingwand.
Thanks for the comment :-)
No problem, I am thinking about getting one. Looks so good. Your video is awesome. Please post more about how to cook. I have been avoiding cooking for years and now getting into it more and more. Have a great day!
Hi David. Great demo vid. I've been interested since discovering the Kamira recently. With a plain espresso from the Kamira, will the consistency be balanced and liquid enough to most likely satisfy my palate as an American coffee drinker or should I expect to be drinking mostly a shot of crema as if I'm drinking a little cup of foam? I want liquid volume in my coffee even if espresso. I'm sure others agree with me. For instance other than that, I would not like to drink a beer with all foam, just a little to top off. Burgers with a lot of beef preferred also, but I digress back to the point. Tell me what you think about the finished espresso product after it settles with stirring and all if I should even stir it. In your opinion is it worth the money for this and also does it beat a moka pot like Bialetti.
@@fukgloryzz I understand exactly what you mean, well you need to make a double espresso, the one in video is just a single shot. And yes, if you ask me, it makes much better coffee than Bialetti. Bialetti always gets burned and heated to a temperature where you destroy the coffee. Well try before you buy is my tip :-)
Thankyou David. I'll keep that in mind. I agree also about Bialetti. It was ok for me years back as an intro to espresso, but now I'm looking to step it up to better coffee. I'll keep Kamira open as an option. I might jump to the Gaggia classic and maybe the grinder of the same brand if I decide to invest that much and go to a semi-auto machine.
as an Italian I can say that this machine does little coffee and so much froth is not cream what you see and only foam that will disappear after a short time.
Yes the foam turns into líquid after a few moments...
Ma il caffè è troppo ristretto a parte la schiuma
this can't make an espresso, there is too little pressure for it to work. true stove top espresso machines are bulky and require many steps to achieve the pressure required.
Italian espresso uses comparatively little pressure, something like 1-2 bar, as opposed to 9 bar. At least, that's what the experts say.
@@M_C79 My bet is that this is untrue. I have never heard this anywhere else, and it was the same with « Experts ». 1-2 bar is the common pressure of any moka pot like… this one.
Espresso have been invented in 1901 and it was already made with a lot of pressure at this time.
I'm not totally sure but I think that the earliest espresso doesn't use 9 bar. 9 bar is hard to achieve
@@placeholdername3907 it's very common on can be achieved by hand with a lever machine or with a pump. If you want to learn, Jeff Hoffmann is a good entertainer.
@@4sstylzjust came from Hoffman. That dude has no idea how to use this or any other device like this 😂 bitchin about how the water doesn't go down, his level is semi automated machines and that's about it
Weird design, a small hole forces it to have a crema. 😂 it is not a perfect shot.
Just as wierd as any pressurized basket in your local electronics store
Troppa schiuma inutile.
potrà farsi il caffe come cazzo gli pare o no???
@@GooseBlack ad cosa significa? E' una macchina da caffe' che produce troppa Schiuma indipendentemente da come fai il caffe'. Ma cosa più importante, I CAZZI TIENITELI PER TE INTELLIGENTONE !!!
Il caffè, con questa macchinetta, si può fare più lungo o più ristretto, con molta schiuma o meno, dipende dai gusti. È manuale non è automatica, quindi a decidere come fare il caffè sarà chi lo prepara.