How to really* use a Kamira (and get a pretty good espresso)

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In this video I show you my take on the original recipe for using a Kamira Espresso Machine. This will help you in obtaining the best coffee this machine can make, with texture, the right amount of extraction and a pleasing crema that is not just bland foam.
*: The goal of this recipe is mainly to show you how by simply pressing the coffee a bit and adding the right amount of water you can really change the end result and get a really nice coffee. Please, refer to the videos from Kamira's youtube channel for other details on the process.
Kamira's toturials' playlist (with English subs): • Video Tutorial Kamira
Don't forget to like and share this video with your friends and family. If you have any question, feel free to write a comment below, I'll try to reply ASAP :)
Have a really nice, caffeinated (or not) day!

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Опубликовано:

12 апр 2021

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Комментарии : 24

@casianfd Год назад

woooop I just bought a Kamira and pulled my first shot with it today, and I am very glad that you sir shared some of your tricks and knowledge! very well done :) in an ideal world I would like to see a Kamira tamper, and a way to load freshly-ground coffee into the mini-portafilter. I think this machine is quite an ingenious way to simulate the way an espresso machine works, and I see no reason not to apply the nerdy espresso techniques (finding the right grind size and dose, doing 'puck' distribution/levelling/declumping, tamping) to brewing with a Kamira :) :) I might try to apply some of the espresso wisdom and I am thinking of maybe making a few videos too based on potential findings

@giuseppebertolini6705 Год назад

That's great! Can't wait to see them :) I'm currently trying different temperatures for the water before closing the valve, in order to get a good temperature water through the puck. In the video recipe I didn't really consider that, but it would be necessary to get the best result possible ;)

@bitet1 2 года назад

Good stuff 👍☕☕☕

@anylookup 7 месяцев назад

Wow, so this is going to be my new morning ritual :) hehe I'm waiting for my Kamira to arrive. I have been brewing coffee using espresso makers (have about 10 of them now) including glass ones and stainless steel - always strive for 18 (% of chrome) / 0 (% of nickel) but found only one Milu maker with this composition as am avoiding nickel as much as possible (we already eat too much of it!). However, after watching a video of Kamira and coffee it makes I got it straight away as I could never achieve this with espresso makers. I've been making espresso coffee for a long time but have still some unanswered questions namely: 1. Should water be pre-boiled? 2. Isn't it better to do the flush each time after finishing brewing as opposed to before so old coffee doesn't stick too much inside? Alternatively do after and again before for best taste? 3. How do you do proper cleaning (not just flushing) and descale (for those who have very hard water) Kamira? I always put my water through Brita filter anyway as it makes difference in terms of scale build up. 4. Should I stop the burner at the beginning of low water noise or wait until it goes completely quiet thus all water is gone from the base? 5. Are you leaving old water in the base for longer periods of time or empty completely by e.g. turning the maker upside down? Cheers, David

@WreckDirector 11 месяцев назад

I am trying to get a replacement filter for my Kamira but am in the US. What mm is it? I wonder if a standard size would work?

@woody1380 2 месяца назад

If I press the coffee that hard it creates too much pressure and the valve opens and vents steam

@candrawong9652 Год назад

How about the right granulation size of coffee for Kamira?

@giuseppebertolini6705 Год назад

Well, that could have a great impact too, I'm using preground coffee (for moka) because I can't afford a good grinder, both in terms of money, space and time! But it would be interesting for sure :)

@CharlieandMommy 11 месяцев назад

How much water are you using

@xutian7151 2 года назад

A bialetti cup?

@Crazydragonman 7 месяцев назад

foam vs crema :)

@SoulfoodSeminars 3 года назад

I love a double can I do it with this machine?

@giuseppebertolini6705 3 года назад

Yes! there's a larger filter for that :)

@jeb419 2 года назад

I only use the double. I absolutely love my kamira.

@bronzeagehuman 2 года назад

@@giuseppebertolini6705 How do you add more water without making a mess in that scenario? Also, thanks for the helpful video.

@giuseppebertolini6705 2 года назад

@@bronzeagehuman Hey, thank you! You can simply repeat the procedure of adding water :) The boiler can fit more than one filling of the small container that sits above the valve. Let me know if I was clear enough :)

@greysuit17 2 года назад

It’s not espresso

@giuseppebertolini6705 2 года назад

Why is that?

@greysuit17 2 года назад

@@giuseppebertolini6705 SCAA definition of espresso “Espresso is a 25-35ml (.85-1.2 ounce [×2 for double]) beverage prepared from 7-9 grams (14-18 grams for a double) of coffee through which clean water of 195°-205°F (90.5°-96.1°C) has been forced at 9-10 atmospheres of pressure, and where the grind of the coffee is such that the brew time is 20-30 seconds. While brewing, the flow of espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick, dark golden crema. Espresso should be prepared specifically for and immediately served to its intended consumer.” The Moka Pot never can make a shot of espresso purely on the mechanics of how it works. At most you’ll only get about 1.7 bars of pressure. This will brew a strong concentrated coffee but it’s not brewing anything like espresso. Again the mechanics of the machine can’t. An espresso machine pushes water through the puck at way higher pressures faster. At best, if you did call this espresso, you’d have to call it bad espresso, because of poor puck preparation and bad extraction. If you’re wanting something like this that makes actual espresso you’d have to look at something like the 9barista. Sadly this company throws espresso in the name as a marketing ploy.

@giuseppebertolini6705 2 года назад

@@greysuit17 I know it is not an espresso machine and I can't measure the pressure, but it is definitely much higher than any of the common moka pots (can't find the pressure that the safety valve should go off but it does sometimes while brewing, if that can help). In the video I mention I'm doing a ristretto, which has a brew ratio that is usually between 1:1.0 and 1:1.5 (mine ends up being ~ 1.1). The brew time is actually pretty close to the one you mention, and characteristics like the viscosity and taste are very close to a good espresso. I'm italian and I've tasted a few, and this is better than way too many normal bars/restaurants here. It is definitely not the standard way of achieving an espresso, or something close to that, but I don't think it's fair to just base your entire opinion about this just on definitions and assumptions. What I presented is basically a hack of a pretty flexible machine, to achieve something that has much more in common with an espresso than it does with coffee from a standard moka pot. You should try it for yourself, it won't replace a 1000$ espresso machine, but it sure can deliver better "espresso" than many of the cheaper ones for a fraction of the price and volume (plus it's more serviceable and durable).

@greysuit17 2 года назад

@@giuseppebertolini6705 I get you, not a critique on what you like or anything. I’m not basing off an assumption and I get what you’re saying about cost. It’s really strong coffee and probably the cheapest closest thing to espresso with out an actual espresso machine and historically it probably is more like what the first espresso machines produced. All that being said by modern standards and definitions and machines being used it’s not espresso. But if you like the coffee it makes and you enjoy the process that’s great.