The Kamira - stovetop espresso maker with real crema - handmade in Sicily
Processed on the next working day and delivered within 2 working days from the shipping date • Free delivery over £59
I visited Nino in his workshop near Taormina. He handed me a cup. The crema was real — thick and persistent. The taste was clean, no bitterness, no burnt oils. I asked to see inside the machine. There's nothing — no springs, no valves, no seals. Just stainless steel and the right engineering. I asked him to let me bring it to Britain. He said yes.
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:
