Very good video and very informative. I have a semi-professional machine at home (Astoria Greta), and a few days ago I returned to using the Flair Signature, the quality of the espresso is as good as in the machine and the process is much more catactic hahaha
Totally! It's such a nice way to brew espresso. There's just something about manually pulling the shot yourself - and the ability to adjust your pressure on the fly I think makes it easier to make great espresso (once you understand what's going on). Brewing on a machine without this functionally just leaves me wanting more. I don't think I'd enjoy it in a commercial environment, but for making coffee at home, I love the ritual!
Hi, what about maintenance? On the Fb group, people talk about Molikote 111 oil to apply on O-rings and on the wall. I would appreciate a lot a dedicated video, if possible.
Legend! I was thinking about bringing that back to Insta - there was such a great community of young baristas around in those days. Thanks for continuing to check out the channel!
It depends on your method. For in the kettle, it only takes about 30seconds-1min to absorb enough heat. For sitting above the steam, it depends on how much steam is flowing into the chamber.. but a couple of mins is good. If you're filling it with boiling water, I'd let it sit for a minute, tip out and repeat with more boiling water, and then you're probably good to go unless you're using a lighter roast.
Are you going to update this or just let it rot? You need to cover extended maintenance because that's a big part of "everything" anyone SHOULD know. You also left out: How to do multiple shots in a row with one or two chambers, and how to clear and clean the machine after each shot. Again, stuff people SHOULD know but you did not deliver.
Very good video and very informative.
I have a semi-professional machine at home (Astoria Greta), and a few days ago I returned to using the Flair Signature, the quality of the espresso is as good as in the machine and the process is much more catactic hahaha
Totally! It's such a nice way to brew espresso. There's just something about manually pulling the shot yourself - and the ability to adjust your pressure on the fly I think makes it easier to make great espresso (once you understand what's going on).
Brewing on a machine without this functionally just leaves me wanting more. I don't think I'd enjoy it in a commercial environment, but for making coffee at home, I love the ritual!
Hi, what about maintenance? On the Fb group, people talk about Molikote 111 oil to apply on O-rings and on the wall.
I would appreciate a lot a dedicated video, if possible.
Shopping the Flare lineup and found this very informative. Can't wait for the 58 video
Great to hear! What are the main considerations that have you torn between models?
Hi mate, been with you since the free pour friday times! mate! Cheers🍻
Legend! I was thinking about bringing that back to Insta - there was such a great community of young baristas around in those days. Thanks for continuing to check out the channel!
@@brewbudsclub still give a shot mate!!! Now a days, the industry is continuously enriching its state inspite the pandemic, cheers! 🍻
Btw mate, I haven't got my price beans... Lol
How long should the preheating be?
It depends on your method. For in the kettle, it only takes about 30seconds-1min to absorb enough heat.
For sitting above the steam, it depends on how much steam is flowing into the chamber.. but a couple of mins is good. If you're filling it with boiling water, I'd let it sit for a minute, tip out and repeat with more boiling water, and then you're probably good to go unless you're using a lighter roast.
Are you going to update this or just let it rot? You need to cover extended maintenance because that's a big part of "everything" anyone SHOULD know. You also left out: How to do multiple shots in a row with one or two chambers, and how to clear and clean the machine after each shot. Again, stuff people SHOULD know but you did not deliver.