Constructive feedback: If you are going to make a note about cube size as many times as in this video, consider putting a sample cube in a low ball glass for perspective. Perhaps in a supplemental UA-cam short video?
This... I appreciate that Leandro listed the size of the cube as a downside. But I wish he would have shown how small the cubes look in a normal old fashioned glass to show how shitty they look. Personally I hate a 2" cube. I tend to cut 2.5" cubes and freehand shape them for the old fashioned glass. An impressive clear massive glacier is so much more impactful that a measley 2" cube.
550 bucks to make 4 clear ice cubes every 6 hours.... saying that out loud sounds like a NO for me..but I do appreciate interesting engineering and novel ideas.. they need to scale up to make more ice cubes imo
Doesn’t take long to build up a small stock pile and maintain. Also 6 hours is better than 24 hours in the freezer and those mold things always end up a bit cloudy in my experience.
We run a small bnb in the heart of Bourbon country, and 1 or 2 of these would probably be worth it. We buy kentucky ice for our guest, about $1 per cube. We'd make our money back if we can get 1 year worth of ice. I used to make homemade, but i really found buying it to be worth it. If this does what you say it does it seems worth it.
Your situation is the only situation I can think of where a Klaris is justified. Plug and play easy ice that will impress your Airbnb guests who probably aren't ice nerds and will be impressed by the clear ice this machine puts out. I fully support this! Let those idiots ruin their bourbon with ice and rake in the positive Airbnb reviews!
What a clever product. Thanks for reviewing it. I'm learning all about cocktail ice and how to make what I want, so, very timely for me! One topic haven't been able find a good set of info on is carving ice. What kind of knife or other equipment is best? What are some patterns or routines to follow to get certain shapes? I can infer only so much from watching Japanese bartenders on UA-cam. 😁💎
This is awesome, just several hundred dollars too expensive for a counter top ice maker for the average person. for 200-300 I would probably splurge on something like this.
I want to point out that the white "impurities" in ice isn't really the impurities people think (with apologies to Leandro). Even with *perfectly* pure water in a typical ice tray, you're going to have cloudy ice. It's a matter of physics. Water expands when it freezes. As a cube freezes from all six sides, the walls surround the unfrozen water in the center of the cube. Everything is clear up to that point. However, when the water in the middle of the cube finally freezes there's no place for that last bit of water to *expand* to. The pressure from the expanding and captured ice causes micro-fractures the inside of the cube. This makes it look cloudy and as if it has impurities. Directional freezing freezes from the top down. When that last bit of water in the *bottom* of the container freezes (if you let it go that long), it will still get cloudy (from microfractures in the ice, not impurities). Think about this: in very cold conditions, ice on river surfaces is often clear for several inches (assuming it's relatively clean water). That river water, while clear, is likely far less "pure" than what comes out of your tap. The reason a river has clear ice is because of directional freezing -- from the top down -- not because the water lacks impurities.
Although this sounds logical this is the very first time I’ve heard this explanation even in all I’ve read about ice and cloudiness and what causes said cloudiness and not to be contrary but I cannot find any information to back up this claim. I’d love to be pointed to your source of information so I can corroborate this info, always trying to learn more!
@@TheEducatedBarfly Thank you Leandro. I'm not trying to be contrary either. I appreciate everything you do for the craft. In truth, I'm going by sheer logic here. I can't find a single source that says it's anything but impurities. But I also remember high school chemistry and broken pipes in the attic if we get below freezing here in southeast Texas. I'd love to see a scientist get some molecularly pure water and have it freeze in a traditional ice tray. If the ice from that tray isn't cloudy that would prove that the cloudiness in a tap water tray was due to impurities. People have tried making water pure enough for clear ice in a regular ice tray for ages, but no matter how diligent they are about water purity, the ice formed might be *clearer* but it's never crystal clear. What else is there to explain the cloudiness with even pure water? I honestly suspect that the *physics* of freezing is more to blame for the cloudiness than the impurities. Water, impure or pure, that freezes directionally (icicles, riverwater, cocktail ice, fancy directional ice molds) is frozen layer upon layer aka "directionally". The ice in those cases is never "locked" into a mold but allowed to form either one drop at a time (icicles), around a freezing skewer (like cocktail ice with the hole in the middle) or from one side only. What's notable is that in all cases these ices are freezing from one surface only and not confined to a mold. It is a fact that water expands by 9% when it freezes. When the water is locked into a mold that freezes from all directions, during the process a cube is formed that is still liquid at the center. Prior to the center freezing, the ice surrounding the liquid is perfectly clear -- you've seen this when you remove a tray of ice that's only partially frozen and the bits of ice are perfectly clear. When that last bit in the center freezes it's at the expense of the clear ice that surrounds it, it expands slowly, causing micro-fractures and the cloudiness. I could be wrong. But this is a theory that seems to make more sense than impurities to me. Sadly, in my searches, I only find the conventional wisdom that it's impurities. There's very little disagreement. But I don't buy that. I believe it's physics.
Been making ice with my Klaris for a couple months now and it’s been a game changer! It’s definitely a big investment up front, but it’s been worth it for me for sure. Also, just a heads up, his name is Chase Haider, not Charles.
this is obviously not for everyone but there is no way to get ice of this quality that isnt either a lot of work or a lot of money so i see it making sense for some people. if i had the money and counter space i would get one.
I mean, that’s not necessarily true, you can freeze your own ice very reasonably, there are also several companies that make ice out there that you can buy premade that aren’t going to break the bank. But yes, this machine is a luxury for sure.
Same. It takes 18-24 hours, but a ClearlyFrozen tray makes 2-3 times as much ice as the Klaris. No problems with clairity, either, provided you pull it before the cubes freeze all the way through.
It's too expensive for me, but I like the idea a lot. It would be better if they made an insert without any dividers, so it produced a big lump of ice which you could then cut to the required size, perhaps two really big lumps for larger rocks glasses.
I’m fortunate to be associated with Klaris and they’re constantly working on different inserts for just such a thing. Keep an eye on their website as I’ve been told that they’ve got some new options coming soon!
its only 4 cubes. all that time and energy for 4 cubes. “sorry guys we can have the party next week, i gotta spend this week gathering enough cubes for a party bigger than 8 people.”
I'll stick with the mini cooler DIY for now and continue to watch for the price to fall. Four cubes really? How about 9 or 16 for such a countertop appliance?
@@TheEducatedBarfly Wintersmiths have a similar clear ice device coming out later this year that appears to produce 8 large cubes per cycle. Looking forward to seeing how that performs!
Lol this is a joke! Horrible invention..if u can't make an ice maker with big blocks at an affordable price for everyone then it's only made for wealthy people. Clearly don't care to make em for those who arnt wealthy, discrimination at its finest
I’m assuming you’ve done the research and found out what the cost of developing this machine was before you commented and are commenting from a place of knowledge right?
I have the traditional clear ice making molds for the freezer and it takes about 18-24 hours to make 4 cubes with 2 molds that take up a similar amount of size. Not justifying the price, but you can definitely gain something.
The fifth guy ordering old fashioned will have to contend with the old fashioned cloudy ice.... unless you have a bunch of Klarices whirring on your countertops. Chin Chin!
this machine is for home use, and if you think you're going to need a lot of Ice, just make them in advance and keep in your freezer and you'll always have a perfect cube ready to go
One more unnecessary gadget, , sucking electricity (pissing Mother Earth and hogging precious counter space (pissing Mother of my kids)... Thanks but NO thanks!
I hope you get a Juniper to compare against when it comes out. I'm not sure it solves the size issue but covers different molds and storage checkboxes.
@@Deborah28277 I preordered the Juniper via BackerIt but because the Kickstarter was closed and I bought on BackerIt I can't view any of the Kickstarter campaign updates. The campaign updates are only for "backers"! Very annoying. I'm in no rush though so I hope it doesn't end up vaporware and I should have just bought the Klaris to begin with.
Interesting video! I’m a neat drinker, but would grab one if the price were substantially lower or the time were shorter. I’m not serious enough about ice to plan 6-8 hours, make it in advance, etc…
as long as it is being taken care of it should last for a very long time. This will go into our rotation and we'll update if we are having any issues. Our Opal pebble machine is 5 years old and still going strong
@@TheEducatedBarflylets say if u remove the surface water after the timer has sounded, can u still leave the ice inside the container n let it continue to freeze or it must be remove to go into a fridge's freezer?
Nice! You should ask this brilliant guy to work on a small version of a food safe bandsaw for ice to cut those bigger blocks into custom shapes. That, I would be very interested in.
You're bitching way too much about cube size. You honestly use too large and too much ice in so many drinks. When your drinks at times are 70% ice by volume then that is a problem
The drink volume isn’t affected by the size/amount of ice (before the ice begins to melt, of course). 6 ounces of liquid is still 6 ounces of liquid whether you have one tiny ice pebble or a large cube. If you are worried about ice melting and diluting the drink, you want a bigger cube/more ice, since having more/bigger ice will cause the ice to melt slower.
Big ice is better than small ice in spirit-forward cocktails, like an old fashioned, as it chills the liquid without without much dilution, and looks much better in a big rocks glass
You do realize drink sizes are standard right? If he used less ice you'd complain about the glass looking empty, plus it would dilute much faster. I'd suggest picking up Liquid Intelligence, there's an entire chapter on ice that you would find quite enlightening. Or just look up videos about why bartenders put so much ice in their cocktails. As for his complaint, it's entirely valid because he likes to sculpt his ice which needs much bigger cubes. Besides, the company agrees because they're working on a bigger one.
Constructive feedback: If you are going to make a note about cube size as many times as in this video, consider putting a sample cube in a low ball glass for perspective. Perhaps in a supplemental UA-cam short video?
Great suggestion if we ever do something like it again i definitely will!
This... I appreciate that Leandro listed the size of the cube as a downside. But I wish he would have shown how small the cubes look in a normal old fashioned glass to show how shitty they look.
Personally I hate a 2" cube. I tend to cut 2.5" cubes and freehand shape them for the old fashioned glass. An impressive clear massive glacier is so much more impactful that a measley 2" cube.
550 bucks to make 4 clear ice cubes every 6 hours.... saying that out loud sounds like a NO for me..but I do appreciate interesting engineering and novel ideas.. they need to scale up to make more ice cubes imo
I was just thinking that. A mini fridge sized device that can sit under a bar and serve a small party sounds like a better appliance
I’m so frustrated with the inescapable stinky silicone garbage that I could almost consider it
It works great and you can continuously make cubes for a few days and store them.
Doesn’t take long to build up a small stock pile and maintain. Also 6 hours is better than 24 hours in the freezer and those mold things always end up a bit cloudy in my experience.
True cube is the same idea, you just put it in your freezer. 40 bucks. Works great. This is definitely a luxury purchase if you have $$ to burn
2" cubes aren't big enough
very interesting, hopefully as they improve the tech, price will also come down. thanks for sharing. cheers
We run a small bnb in the heart of Bourbon country, and 1 or 2 of these would probably be worth it. We buy kentucky ice for our guest, about $1 per cube. We'd make our money back if we can get 1 year worth of ice. I used to make homemade, but i really found buying it to be worth it. If this does what you say it does it seems worth it.
Your situation is the only situation I can think of where a Klaris is justified. Plug and play easy ice that will impress your Airbnb guests who probably aren't ice nerds and will be impressed by the clear ice this machine puts out.
I fully support this! Let those idiots ruin their bourbon with ice and rake in the positive Airbnb reviews!
What a clever product. Thanks for reviewing it. I'm learning all about cocktail ice and how to make what I want, so, very timely for me! One topic haven't been able find a good set of info on is carving ice. What kind of knife or other equipment is best? What are some patterns or routines to follow to get certain shapes? I can infer only so much from watching Japanese bartenders on UA-cam. 😁💎
This is awesome, just several hundred dollars too expensive for a counter top ice maker for the average person. for 200-300 I would probably splurge on something like this.
I like learning new things, so this was very interesting, even if outside of my budget.
"Klar is" means clear ice in both 🇩🇰 🇸🇪 🇧🇻
About 14% of Minnesota is of Norwegian descent! Makes a lot of sense for the founder to be Minnesotan.
I want to point out that the white "impurities" in ice isn't really the impurities people think (with apologies to Leandro). Even with *perfectly* pure water in a typical ice tray, you're going to have cloudy ice. It's a matter of physics. Water expands when it freezes. As a cube freezes from all six sides, the walls surround the unfrozen water in the center of the cube. Everything is clear up to that point. However, when the water in the middle of the cube finally freezes there's no place for that last bit of water to *expand* to. The pressure from the expanding and captured ice causes micro-fractures the inside of the cube. This makes it look cloudy and as if it has impurities. Directional freezing freezes from the top down. When that last bit of water in the *bottom* of the container freezes (if you let it go that long), it will still get cloudy (from microfractures in the ice, not impurities).
Think about this: in very cold conditions, ice on river surfaces is often clear for several inches (assuming it's relatively clean water). That river water, while clear, is likely far less "pure" than what comes out of your tap. The reason a river has clear ice is because of directional freezing -- from the top down -- not because the water lacks impurities.
Although this sounds logical this is the very first time I’ve heard this explanation even in all I’ve read about ice and cloudiness and what causes said cloudiness and not to be contrary but I cannot find any information to back up this claim. I’d love to be pointed to your source of information so I can corroborate this info, always trying to learn more!
@@TheEducatedBarfly Thank you Leandro. I'm not trying to be contrary either. I appreciate everything you do for the craft. In truth, I'm going by sheer logic here. I can't find a single source that says it's anything but impurities. But I also remember high school chemistry and broken pipes in the attic if we get below freezing here in southeast Texas.
I'd love to see a scientist get some molecularly pure water and have it freeze in a traditional ice tray. If the ice from that tray isn't cloudy that would prove that the cloudiness in a tap water tray was due to impurities. People have tried making water pure enough for clear ice in a regular ice tray for ages, but no matter how diligent they are about water purity, the ice formed might be *clearer* but it's never crystal clear. What else is there to explain the cloudiness with even pure water? I honestly suspect that the *physics* of freezing is more to blame for the cloudiness than the impurities.
Water, impure or pure, that freezes directionally (icicles, riverwater, cocktail ice, fancy directional ice molds) is frozen layer upon layer aka "directionally". The ice in those cases is never "locked" into a mold but allowed to form either one drop at a time (icicles), around a freezing skewer (like cocktail ice with the hole in the middle) or from one side only. What's notable is that in all cases these ices are freezing from one surface only and not confined to a mold.
It is a fact that water expands by 9% when it freezes. When the water is locked into a mold that freezes from all directions, during the process a cube is formed that is still liquid at the center. Prior to the center freezing, the ice surrounding the liquid is perfectly clear -- you've seen this when you remove a tray of ice that's only partially frozen and the bits of ice are perfectly clear. When that last bit in the center freezes it's at the expense of the clear ice that surrounds it, it expands slowly, causing micro-fractures and the cloudiness.
I could be wrong. But this is a theory that seems to make more sense than impurities to me. Sadly, in my searches, I only find the conventional wisdom that it's impurities. There's very little disagreement. But I don't buy that. I believe it's physics.
Been making ice with my Klaris for a couple months now and it’s been a game changer! It’s definitely a big investment up front, but it’s been worth it for me for sure. Also, just a heads up, his name is Chase Haider, not Charles.
this is obviously not for everyone but there is no way to get ice of this quality that isnt either a lot of work or a lot of money so i see it making sense for some people. if i had the money and counter space i would get one.
I mean, that’s not necessarily true, you can freeze your own ice very reasonably, there are also several companies that make ice out there that you can buy premade that aren’t going to break the bank. But yes, this machine is a luxury for sure.
I'll stick to my cloudy silicone tray, barely $10 and works great. If I was a more hardcore ice nerd, this may be interesting.
Fair enough 😂
You can make the same cubes for 20-50 bucks in your freezer. $550 is so excessive for not making a better product and taking up counter space.
If you don't use the dividers in the silicone mold, would you get a 4"x4" cube that you could cut down?
I’d love a built in storage bin
maybe try those ice trays you stick in the freezer. ive gotten "clearlyfrozen" trays and i like them. theyre about $40 now.
Same. It takes 18-24 hours, but a ClearlyFrozen tray makes 2-3 times as much ice as the Klaris. No problems with clairity, either, provided you pull it before the cubes freeze all the way through.
3:19 And Danish
Klaris is also clear ice in danish
Thats pretty cool.
I think I'll wait for it to get cheaper and improved. But it's very cool to see.
It's too expensive for me, but I like the idea a lot. It would be better if they made an insert without any dividers, so it produced a big lump of ice which you could then cut to the required size, perhaps two really big lumps for larger rocks glasses.
I’m fortunate to be associated with Klaris and they’re constantly working on different inserts for just such a thing. Keep an eye on their website as I’ve been told that they’ve got some new options coming soon!
It also means clear ice in danish :)
$550. Click.
I have wanted to get this but the $$. Thanks for the review.
It would be nice if it just had a big block mold, even if it was just for one cube at a time.
easy, don't put the sections into the mold
Thanks for the review, have considered one of these for a while now. Good to know a larger one is in the works. Any idea of an eta and cube size?
No idea when it’s coming but I will get a unit test before it hits the market so stay tuned!
you want a bigger block so you can custom shape/size the chunks? Don't put the sections in the mold. I'll stick with my 5 qt cooler method, $15.
Thank you for the insightful video.. I am an ice nerd.. looks like the now offer a Collins cube too.
Have you used the storage trays they offer?
Yep used the Collins tray they’re pretty awesome
Can I use it to freeze distill applejack?
Please please try and report back!
Saves time vs. Ice Made Clear, but 10x more expensive too. Probably too expensive for most home enthusiasts.
It’s definitely a luxury product
its only 4 cubes. all that time and energy for 4 cubes. “sorry guys we can have the party next week, i gotta spend this week gathering enough cubes for a party bigger than 8 people.”
I'll stick with the mini cooler DIY for now and continue to watch for the price to fall. Four cubes really? How about 9 or 16 for such a countertop appliance?
that would be a huge machine and not really a counter top device. But maybe it will come...
@@TheEducatedBarfly Wintersmiths have a similar clear ice device coming out later this year that appears to produce 8 large cubes per cycle. Looking forward to seeing how that performs!
At that price why not simply buy an ice press???
Q. How much must you like alcohol?
A. Yes
I'm definitely a cocktail nerd, but this cocktail nerd is broke lol 😭
Simp,e solution. Better managed liquor stores simply need to stock clear ice that are as good as any top end bar.
Only available in the US so technically not the worlds first
If it’s the first company to make one in the world that’s what makes it the worlds first despite whether it’s available anywhere or not
Lol this is a joke! Horrible invention..if u can't make an ice maker with big blocks at an affordable price for everyone then it's only made for wealthy people. Clearly don't care to make em for those who arnt wealthy, discrimination at its finest
I’m assuming you’ve done the research and found out what the cost of developing this machine was before you commented and are commenting from a place of knowledge right?
Another one trick pony to clog up your counter space for a ton of money.
Can't see what you're gaining here, it produces too little ice over too long!
I have the traditional clear ice making molds for the freezer and it takes about 18-24 hours to make 4 cubes with 2 molds that take up a similar amount of size.
Not justifying the price, but you can definitely gain something.
@@gregd9768
The fifth guy ordering old fashioned will have to contend with the old fashioned cloudy ice.... unless you have a bunch of Klarices whirring on your countertops. Chin Chin!
this machine is for home use, and if you think you're going to need a lot of Ice, just make them in advance and keep in your freezer and you'll always have a perfect cube ready to go
Thank you for clarifying. @@TheEducatedBarfly
One more unnecessary gadget, , sucking electricity (pissing Mother Earth and hogging precious counter space (pissing Mother of my kids)... Thanks but NO thanks!
Minnesota?!?!? The Jokes... ok... Ice maker in Minnesota... really? Ok, don't ya know don't cha?!?
I hope you get a Juniper to compare against when it comes out. I'm not sure it solves the size issue but covers different molds and storage checkboxes.
Just looked that up, yes that does look interesting. We're on it!
I vote for the comparison too. On the ledge as to which one to buy for a hubby gift .
@@Deborah28277 I preordered the Juniper via BackerIt but because the Kickstarter was closed and I bought on BackerIt I can't view any of the Kickstarter campaign updates. The campaign updates are only for "backers"! Very annoying. I'm in no rush though so I hope it doesn't end up vaporware and I should have just bought the Klaris to begin with.
200 or 250 maybe but half a grand nah.
I don't see the point in buying it. Too expensive for 4 transparent ice cube.
Helpful if you showed I've in a glass and beverage
For $17 I made my own clear ice set up that goes in the freezer
It is very interesting gadget.
Interesting video!
I’m a neat drinker, but would grab one if the price were substantially lower or the time were shorter. I’m not serious enough about ice to plan 6-8 hours, make it in advance, etc…
Does the Column Ice Insert come with it, or is it like all the other Ice mold things where they charge at the Assss for those extra things?
Insert is seprate
@@TheEducatedBarfly Boo. But I get it
My question on the call "What is this like Ice?" 😆
Kidding this thing looks freaking sweeet!
what about the lifespan of such a machine?
as long as it is being taken care of it should last for a very long time. This will go into our rotation and we'll update if we are having any issues. Our Opal pebble machine is 5 years old and still going strong
@@TheEducatedBarflylets say if u remove the surface water after the timer has sounded, can u still leave the ice inside the container n let it continue to freeze or it must be remove to go into a fridge's freezer?
Nice! You should ask this brilliant guy to work on a small version of a food safe bandsaw for ice to cut those bigger blocks into custom shapes. That, I would be very interested in.
You're bitching way too much about cube size. You honestly use too large and too much ice in so many drinks. When your drinks at times are 70% ice by volume then that is a problem
Tell me you have no idea what you’re talking about, without telling me you have no idea what you’re talking about.
The drink volume isn’t affected by the size/amount of ice (before the ice begins to melt, of course). 6 ounces of liquid is still 6 ounces of liquid whether you have one tiny ice pebble or a large cube.
If you are worried about ice melting and diluting the drink, you want a bigger cube/more ice, since having more/bigger ice will cause the ice to melt slower.
@@eyespy3001people think if you get less ice you’ll get more liquor…for the same price 😂.
Big ice is better than small ice in spirit-forward cocktails, like an old fashioned, as it chills the liquid without without much dilution, and looks much better in a big rocks glass
You do realize drink sizes are standard right? If he used less ice you'd complain about the glass looking empty, plus it would dilute much faster. I'd suggest picking up Liquid Intelligence, there's an entire chapter on ice that you would find quite enlightening. Or just look up videos about why bartenders put so much ice in their cocktails.
As for his complaint, it's entirely valid because he likes to sculpt his ice which needs much bigger cubes. Besides, the company agrees because they're working on a bigger one.