Kamira Espresso Coffee Machine

Warning
Kamira is no automatic coffee machine: the ingredients to make good use of it are, apart from water and coffee, lots of effort and curiosity.
It is actually one of a kind, innovative and handicraft, suitable for all those who want to make a perfect coffee. But perfection costs practice, time and passion. It will take several tests and uses to get a creamy and tasty coffee.
Trust us, we've been where you are too! Kamira is in our homes and in our office, we use it and we know it well. For this reasons, we are available to help you during the first uses.

Kamira, the magic of coffee
Every morning many thousands of families wake up with the same thought, starting the day by enjoying Kamira coffee. A pleasant essential habit to give the new day a hint of good humour, trust and optimism.

Technical features:

• Works with: gas or electric stoves, induction or glass-ceramic
• Single filter holder: 7 grams of coffee ground mixture (for one cup)
• Double filter holder: 12 grams of coffee ground mixture (for two cups)
• Water tank capacity: Half a tank: 30 ml / Whole tank: 60 m
• 5 Years warranty with the exception of the attachments that are subject to use such as gaskets, valves, levers, handles, links, etc.

Included accessories

• 1 Single coffee filter
• 1 Double coffee filter
• Instruction booklet

The virtues of Kamira

• Kamira espresso: an intense creamy pleasure
  With Kamira the valuable oils contained in the coffee powder are delicately transferred into the cup, giving the drink a creamy full flavoured consistency, full of fragrances that enhance the aroma of the chosen mixture. Kamira coffee is unique, weak or strong, light or decaffeinated, depending on each variety it is made intense by an inviting amber cream that while keeping the flavour intact it gives a moment of great pleasure that delights the palate.
• Kamira cappuccino: the discovery of surprising aromas
  A magic moment to start the day well is having a cappuccino made with Kamira coffee, the essences and aromas released by the thick cream that falls on the milk are mixed with its fragrances, filling the cup with the typical rich and full-bodied emulsion of Kamira coffee is the signal that a new good day, full of energy can begin.
  To make a cappuccino with Kamira, just carry out the usual operations for preparing a Kamira espresso and place the cup with hot milk on the boiler.
• Kamira is small & brilliant
  Kamira is produced with handcrafted procedures; it is made entirely from stainless steel and all of its parts can be removed, replaced or restored; there are no mechanisms inside it such as springs, valves or seals so it is likely to last for a long time; the curved thermo-handle ensures a stable and safe grip.
• Kamira is for everyone
  Kamira is born for the family, as a pot, it works with any source of heat, gas or electric stoves, induction or glass-ceramic and it also works on a log fire.
  It can be used at home and in the office, but it is ideal for trips, sailing, camping and itinerant tourism.
• Kamira is quick
  Kamira is made of stainless steel, a material which exchanges heat quickly, it is calibrated for a medium large flame and, due to its wide boiler it heats in a few seconds, when it is cold it takes between 60 and 90 seconds before pouring, if it is already hot it takes between 30 and 40 seconds. While Kamira is on the flame the cup is heated by the latent heat of the flame.
• Kamira is economic
  Uses the normal bulk coffee of the traditional moka pot and its espresso (7 grams of powder) will cost on average between 3 and 6 cents.
  It does not use the costly and polluting capsules and pods.
• Kamira is indestructible
  Its secret is a special patented device not subject to wear: it has been created to last in time, every one of its parts can be easily replaced or restored and has a 5 year warranty
• Kamira is recyclable

Kamira's History
Kamira was the answer to a question that the inventor put to himself after having binned numerous electric machines, the question went “but why isn’t it possible to make a good coffee on the stove at home?” Consumerism spread and the diffusion of polluting and costly capsules and pods was persistent. “Thinking about it now, in retrospect it was real madness” he says “it was a sector in the hands of giants that had experts, technicians, chemists, laboratories and large amounts of capital at their disposal”.
Yet there was something new in that question that had not yet received an answer from the great industry that, projected in the hyper technological era, had ignored to consider that the simplest things are the best and last longer.
Nino Santoro wanted to answer that question, having a diploma as expert in mechanics and a passionate explorer of every observable phenomenon, he began experimenting with the "presumption" that coffee had to be creamy, quick and cheap, and that the life of the coffee maker had to be very long. It was necessary therefore that the oils contained in the powder should not be burned by the high temperature as occurs in the moka pot and the coffee maker that had to be made of stainless steel material that heats up fast It was also necessary that the powder used had to be inexpensive, such as that of the moka pot, finally inside the coffee maker there should not be valves, springs, seals because they would have failed quickly.
At home he had some stainless steel moka pots, nice to look at in the cabinet but they didn’t get on with coffee. He cut them in half and modified them in a way that water went through the powder with the force of gravity like at the bar and then he inserted a system to avoid that the water reached the coffee a little hot or too hot.
It was a good start but the results, even though encouraging, didn’t have the features of “maximum obtainable” which Nino Santoro aspired. “My father was an extremely patient man, he followed every step of the evolution, so much that I made my homemade workshop on his terrace, but every time there was a setback he walked nervously away muttering about the tenacity that kept me from throwing away all of this. He however was my first fan ad was very happy and proud”.
It was about balance, adjust and control several parameters, among which the temperature, pressure, volume and others known only to him, essential factors to obtain the desired result. One memorable day (many months had passed since the beginning of the experiment) a light lit, a striking intuition generated in less than a minute and was born what today is called the "Kamira System", a simple solution, not subject to wear and tear, that guarantees stable conditions for the ideal extraction of the fat content in the coffee powder.
Today Kamira is within the reach of everyone, it can last as long as a pot and on the stove at home it produces excellent coffee that is cheap. We can say that Nino Santoro’s question got the right answer.