By an italian owner of a Kamira, i give you an advice: Make the purge before to put the coffee powder. In this way the Kamira will be very hot and the coffee powder will not be denatured in the flavoury.
@@justcookingchannel Another advice: I've notice that if the Kamira work a lot better with medium-low flame for the brewing. And one advice for the maintenance of the Kamira: make a forced purge every two weeks. Put water in the kamira with the valve open. When you can listen the classical sound like a moka, you need to close the valve. The water starts to go out from the kamira. If you can see coffee powder in the water you need to repeat the forced purge. :D
Maybe preheat the machine, increase the pressure or try to grind a little bit finer. Anyway, its more of an visual thing because the oils get foamed up, so no indication for good or bad coffee :)
Never sugar in the coffee ! Sacrilege Try not to put sugar for 1 week. After that you will never be able to put sugar in your coffee again in your life. Beautiful machine
