Review on ☕️ Authentic Italian KAMIRA Moka Express: The Ideal Stovetop Espresso Maker for 1/2 Cups. A Perfect Gift! by Michelle Lynn

I've been using this machine for a month now and I love it! UPDATE 4/19/17: We finally bought an induction hob. Here it is: https://www.amazon.com/gp/aw/d/B0045QEPYM/ref=yo_ii_img?ie=UTF8&psc=1 I can't tell you how much faster, easier and more stable the results are with my Camira! If you can pair your Camira with an induction hob, your coffee-making experience will change tenfold! I will say that this is not a beginner moka/espresso maker. You need to know your grind, your roast, your timing, a keen eye and a little patience. HOWEVER, the result is an amazing, delicious and beautiful espresso with great crema. I use my Kamira on an electric stove with a glass lid. Kamira works great on electricity but as we use our Kamira on a daily basis we are looking for an induction cooker / if we replace the cooker it will be either gas or induction. Here's why: Most electric ranges pulse/flash. When we use Kamira on our grill we have more control over the steady build up of heat/pressure; which we find it's easy to get that constant flow of cream. Isn't it possible to get such a nice thick foam as shown on the Kamira site about Strom? Not on the list. However, we do a "flush" to preheat our unit by filling the tank half full, attaching a portafilter with no loops, and running water/steam through the loop. Kamira works much better when slightly warmed up. My husband and I are medium roasters, which isn't a problem with the right grind. Attention - less foam because the beans are not so greasy. The darker the roast, the creamier it will be. We've experimented with all types of roasts, including light roasts, and still get way more crema than any other moka pot we've ever used. When it comes to grinding, you want a fine grind, like table salt. Here's our process on an electric stove: 1) Preheat an empty portafilter and circulate water (medium heat until steam comes out of the portafilter or until the water runs through - we have a good eye for how much should be in there). (not to overheat - start on a medium-low heat until you know how your stove works) 2) remove the portafilter and fill it with a fine grind. Lightly tap by tapping the table with the portafilter. level the floor and clean all top and side surfaces. Place on Kamira.3) Lever in horizontal position. Fill with water. Just over half for a single shot. On to the double whammy. Move the lever to the vertical position so that the water flows into the camera. After lowering, return the lever to the horizontal position. 4) Stand on the burner. Heat on medium heat 5) Once coffee comes out, turn on medium heat for 10 seconds. Back to medium heat. 6) Once foam appears, turn to low heat for 15 seconds. turn off the heat. The kamira should continue to cook, frothing in spoonfuls or, when you hit that wonderful sweet spot of steam and pressure, a steady stream of thick crema. 7) Remove from burner once foam slows or you hear a hiss. Portafilters gurgle during brewing, but if you hear a slight hiss, remove from heat immediately before the safety valve whistles. Removing heat doesn't stop the brewing, it just reduces the pressure by increasing the pressure. 8) After turning off the fire for one minute, SLOWLY lower the lever to the vertical position. If you do this right after removing it from the heat or while it's still on the stove, you may get a burst of steam. Please do not burn. 9) Drink as is or treat as you please. Sweeten, pour over ice, add milk. dealer selection. We heat almond milk in the microwave and use a leavening agent to make microfoam lattes. Or make yourself an Iced Latte for our busy days. A couple of notes: We've done back-to-back shots with no issues. Simply hold Kamira under cold water for a minute between infusions/cups. To clean the portafilters, we run them under hot water and use the brush that comes with our ceramic grinders to gently sweep away any grinding residue left in the filters. Wash once a week with soapy water and rinse very well. Making coffee with Camira is an experience. A wonderful experience that works well and produces amazing results for a stovetop espresso machine - the catch is that it can take a while to brew. We have 20 minutes to freshly hand grind, reheat, brew 4 servings, reheat and froth the milk. For us it's worth it. It's a beautiful, compact and very well made machine that's easy to clean and use. No checking of pressure valves, connectors, etc. Kamira sells replacement parts that also meet industry standards. Machines that cost thousands - this Camira is invaluable to our economy. We will have this machine for many years to come and cherish it more than any other way of making coffee. 100% worth every penny. If you want real Italian coffee, always beautifully made without cheap plastic parts. this is your car The only thing we could wish for is a 3/4 portafilter for those days when we need an extra kick.