Kamira Coffee Machine
Delivered by DPD in 2–3 working days • Free delivery on orders over £59
I first came across Kamira many years ago, when I stumbled upon a few videos online of Nino Santoro demonstrating his clever little coffee machine. I remember being fascinated by the idea, something so simple, yet so different from the traditional moka pots we all know.
Years later, when I was preparing to launch The Sicilian, Kamira came back to mind. I remembered those videos and thought, why offer the usual moka pots when I could introduce something truly different, invented in Sicily?
But there was another reason. I've always wanted The Sicilian to be more than just a shop. It's also about discovering people with great ideas, celebrating Sicilian ingenuity and helping small businesses from my island reach a wider audience.
So I got in touch with Nino and asked if he'd let me bring his invention to Britain.
He said yes.
And that's how Kamira became part of The Sicilian. A little piece of Sicilian creativity that I'm genuinely proud to share with you.
This is the only stovetop espresso maker I've found that produces genuine crema.
It aligns with everything I believe in: one artisan, one obsession, no shortcuts.
Ours carry The Sicilian brand. You can't buy it anywhere else in Britain.
A moka pot pushes water upward through coffee. This overheats the grounds and burns the oils that give espresso its flavour and aroma.
The Kamira reverses the flow. Water travels top-down through the coffee, the same direction as a professional bar machine. The extraction happens at the right temperature and pressure, so the oils stay intact and the crema forms naturally.
The result is a denser, fuller-bodied espresso than any moka pot can produce — with a persistent crema on top. Some find it richer and creamier than a bar espresso, and definitely better than a moka. It's its own thing, and it's excellent.
Nino Santoro is a craftsman from Santa Teresa di Riva, near Taormina in eastern Sicily. He started in 1998, frustrated that every electric machine was designed to break and every moka pot burned the coffee.
He spent fourteen years cutting apart old steel moka pots, filing three patents, and controlling five variables — pressure, temperature, flow, speed, and mix. His principle: "The simplest things are the best and last longer."
He founded his company in 2012. The Kamira has since reached coffee lovers across Europe, Australia, Japan, and the Americas. His story has been covered by Le Monde and the Times of India.
Meet Nino
Fill the water reservoir (enough for one or two cups). Add ground coffee to the portafilter — medium-coarse, like you'd use for a moka pot. Lock it in place, open the lever to release water into the boiler, and set it on your stovetop at medium heat. When the espresso starts flowing, lower the heat. Your cup is ready in 30 to 60 seconds.
For consecutive cups, run the Kamira under cold water for a minute between brews. Clean the portafilters under hot water after each use. Once a week, wash with soapy water and rinse well.
The Kamira works with any ground coffee. For the best crema, use a blend that includes some robusta bean — like our Sicilian ground coffee.
Watch the tutorials:
Great little machine still not masterd it to it’s full potential but good to play around with happy with product
Once you get the hang of this it produces the most delicious coffee. Lots of crema! It's all about getting the temperature and grind right. I've been using coffee ground for a moka pot. Finer than that doesn't work well. The maker is incredibly simple and light. I can't see that there is much that can go wrong with it. Very portable if you wanted to take it away with you. It's also really easy to clean. I am absolutely delighted. I usually use moka pots but I've never really been happy with the flavour and lack of crema. This little guy is perfect for someone who wants as close to espresso as possible but without a big fancy machine. Love it!
