If you heat up the 58 with the lever in the 'up' position, it heats quicker as you don't have that much metal from the brew chamber exposed to air. I usually lock in the portafilter first, and then fill with water, that should keep the temperature very consistent. I also heat my portafilter over the kettle's steam holes. 😉
@@coffeewithapril The tip about adding more water for longer shots was really helpful - I’ll definitely try that on my Flair 58! Have you figured out what non commercial grinder would work well with it? I do have a Niche Zero but I haven’t been super happy with it so I’ve been thinking about upgrading at some point. Would love to know what grinder you’d recommend as a good option for the Flair 58? Thanks!
Good video! Two questions: 1. I did not hear you say what water temperature you used, maybe I missed it? 2. How did you arrive at 7 BAR as your pressure? In any case, I currently have a Guatemalan geisha (natural), and I’m going to try your recipe! I am using a 1Zpresso X-Pro manual grinder (similar to Comandante, but has finer adjustment steps of 12.5 micron). I appreciate that you mentioned the possibility of getting different results by holding the grinder at different angles. From now on, I am going to try to be more consistent with my grind, since I do not own an electric grinder that is capable of grinding for espresso.
Thank you for watching John. Espresso Brewing Temperature is often between 90-91'C for us. 7 bar pressure - or 6 bar that we often do now - comes as a result of many years of testing what fits our coffees the best. Have you tried it?
@@coffeewithapril Thanks for your reply! That is very interesting. No, I haven’t really specifically tried pulling a shot at 7 BAR; I just actually got the Flair 58 for Christmas, but I’m having an absolute ball with it. It’s a lot of fun. I’ve heard Lance Hedrick say in a video that he often pulls at lower pressures with lighter roasts, and uses longer ratios (like 2.5 or 3:1) in order to help extract those lighter roasts. I will certainly try your suggestion! The experimentation is a lot of fun. By the way, is this Patrick I’m replying to? I recently heard and enjoyed the episode of the Coffee 101 podcast with Kenneth and Katie Thomas of Umble Coffee Co. in which you were a guest. I enjoyed the episode and your contribution to it, and would enjoy hearing you again! Thanks.
@@johnmpifer Lance seem to be on point there, it's similar to what we do. Yeah, it's Patrik Rolf. Thank you for your kind words. Kenneth and Katie are great.
@@coffeewithapril I do have a question, if you don’t mind? I’m using the V60 for pourover, but I’m interested in possibly getting a flat-bottom brewer and I believe that your April brewer is a flat-bottom brewer? I’m curious about your design choices on the April, and what you think makes it the best flat-bottom brewer. Is there a video or other resource that discusses this, and possibly compares the April with, say, the Kalita Wave?
How long into your first shot did you realize you forgot the puck screen 😂 I'm struggling to pull longer shots with the 20g vst basket. It just flows so fast.
Had a Nanopresso about $69 today...spurt out scalding water onto my hands. Never used it again. It was only a few months old and got it back in 2019. So suggest even on a $640 machine, don't put face close to portafilter as pulling shot. I like 58+ b/c of the reach on the lever. And feel 58 mm is best to get most conventional safety life from other espresso machines, with boiling water pressure.
We haven't tried it. But manually grinding for espresso is time consuming. And highly inconsistent between doses. As the particle size will be dependent on your angle and speed of grinding. Which is why we wouldn't recommend using a manual grinder for espresso.
agree with april that you got to make shure to grind consistantly, if you are mindfull when handgrinding and use a consistant speed and angle you can get great results, my daily driver is a comandante c40 with a 3d printed halfstepmod (does the same as the redclix) anf the flair 58
I have used the commandante for a while with the ECM Classika. It does a very good job tastewise. Two downsides - one is that the standard grind adjustment steps are too big for espresso, so you have additional costs for the red-clix (as Peter R suggested). Second - it takes a while to grind that fine. This is especially getting annoying and exhausting when you have guests. So after a while I switched to the Niche grinder for expresso but the Commandante is still there for pour over - also for guests.
I really want to see how someone can pull 60g+ espresso on the flair-58. TBH the title doesnt even match the content of the video.. 50g from 19g is Noy really long
If you heat up the 58 with the lever in the 'up' position, it heats quicker as you don't have that much metal from the brew chamber exposed to air. I usually lock in the portafilter first, and then fill with water, that should keep the temperature very consistent. I also heat my portafilter over the kettle's steam holes. 😉
Thanks for this video! Super helpful!
Thank you for watching. What was the best part with the video?
@@coffeewithapril The tip about adding more water for longer shots was really helpful - I’ll definitely try that on my Flair 58! Have you figured out what non commercial grinder would work well with it? I do have a Niche Zero but I haven’t been super happy with it so I’ve been thinking about upgrading at some point. Would love to know what grinder you’d recommend as a good option for the Flair 58? Thanks!
Regarding home grinders, I would suggest that you give a try to Atom 75
I’m not sure if you’ve tried the Eureka Mignon Specialita or Silenzio grinders but those tend to be really popular among home espresso enthusiasts.
I second the Mignon Oro Single Dose. Amazing grinder.
Good video!
Two questions:
1. I did not hear you say what water temperature you used, maybe I missed it?
2. How did you arrive at 7 BAR as your pressure?
In any case, I currently have a Guatemalan geisha (natural), and I’m going to try your recipe!
I am using a 1Zpresso X-Pro manual grinder (similar to Comandante, but has finer adjustment steps of 12.5 micron). I appreciate that you mentioned the possibility of getting different results by holding the grinder at different angles. From now on, I am going to try to be more consistent with my grind, since I do not own an electric grinder that is capable of grinding for espresso.
Thank you for watching John. Espresso Brewing Temperature is often between 90-91'C for us. 7 bar pressure - or 6 bar that we often do now - comes as a result of many years of testing what fits our coffees the best. Have you tried it?
@@coffeewithapril Thanks for your reply!
That is very interesting. No, I haven’t really specifically tried pulling a shot at 7 BAR; I just actually got the Flair 58 for Christmas, but I’m having an absolute ball with it. It’s a lot of fun.
I’ve heard Lance Hedrick say in a video that he often pulls at lower pressures with lighter roasts, and uses longer ratios (like 2.5 or 3:1) in order to help extract those lighter roasts.
I will certainly try your suggestion! The experimentation is a lot of fun.
By the way, is this Patrick I’m replying to? I recently heard and enjoyed the episode of the Coffee 101 podcast with Kenneth and Katie Thomas of Umble Coffee Co. in which you were a guest. I enjoyed the episode and your contribution to it, and would enjoy hearing you again!
Thanks.
@@johnmpifer Lance seem to be on point there, it's similar to what we do. Yeah, it's Patrik Rolf. Thank you for your kind words. Kenneth and Katie are great.
@@coffeewithapril I do have a question, if you don’t mind?
I’m using the V60 for pourover, but I’m interested in possibly getting a flat-bottom brewer and I believe that your April brewer is a flat-bottom brewer?
I’m curious about your design choices on the April, and what you think makes it the best flat-bottom brewer.
Is there a video or other resource that discusses this, and possibly compares the April with, say, the Kalita Wave?
How long into your first shot did you realize you forgot the puck screen 😂
I'm struggling to pull longer shots with the 20g vst basket. It just flows so fast.
Grind, finer!
Hi, does your flair 58 making a click sound during a shot, mine make the click sound when handle is 3/4 down, the sound is from the cylinder.
Mine was creaking. A little 111 grease in the joints fixed it.
Had a Nanopresso about $69 today...spurt out scalding water onto my hands. Never used it again. It was only a few months old and got it back in 2019. So suggest even on a $640 machine, don't put face close to portafilter as pulling shot. I like 58+ b/c of the reach on the lever. And feel 58 mm is best to get most conventional safety life from other espresso machines, with boiling water pressure.
How do you feel about the commandante for home espresso?
We haven't tried it. But manually grinding for espresso is time consuming. And highly inconsistent between doses. As the particle size will be dependent on your angle and speed of grinding. Which is why we wouldn't recommend using a manual grinder for espresso.
It’s fye
agree with april that you got to make shure to grind consistantly, if you are mindfull when handgrinding and use a consistant speed and angle you can get great results, my daily driver is a comandante c40 with a 3d printed halfstepmod (does the same as the redclix) anf the flair 58
I have used the commandante for a while with the ECM Classika. It does a very good job tastewise. Two downsides - one is that the standard grind adjustment steps are too big for espresso, so you have additional costs for the red-clix (as Peter R suggested). Second - it takes a while to grind that fine. This is especially getting annoying and exhausting when you have guests. So after a while I switched to the Niche grinder for expresso but the Commandante is still there for pour over - also for guests.
I really want to see how someone can pull 60g+ espresso on the flair-58.
TBH the title doesnt even match the content of the video.. 50g from 19g is
Noy really long
He said 1:2.5~3 and he had more water left in the chamber so just keep pulling. 19in 50out is just above 1:2.5
That shot was clearly channeled Patrick.
How so?
yea in the beginning two stream, possibly because of the initial higher pressure applied before the puck was really well soaked.
Great video. It would be clearer and more concise if you didn't use "basically" and kind of" as filler words so often.
You say "basically" a lot.