That was some good channeling there on that shot 😁. Tbh, I was fed up of buying expansive machines that kept on failing on me requiring 100 bucks everytime to fix them. I bought the Flair Pro 2 and the Royal Grinder a year ago. Learning curve is real steep actually in the sense that the elarning progress is very fast. Easy to dial in and play with variables. This machine will last for ever, almost no maintenance cost, and easy to clean. Drawback: don t expect to prepare expressos during friends or family's reunion. This will take forever to prepare. Nice for the tasty coffee after the diner for a couple.
really good video i bought flair pro 2 in white version and im little excited and scared because dialing in with that and comandante will be really long
Hi, I just bought the Flair Pro 2, and I'm very unsure what to do when my shot is finished: in the manual they warn me that I should under no circumstances release the lever before the gauge drops to zero. This leaves me with a "waiting" shot that gets cold while I'm still pressing every bit of water out of the brewing chamber into another cup so I can safely release the lever and drink my (now cold) espresso. What is your advice?
Yes we ran into the same issue while working with the Flair! What we do is SLOWLY release or ramp down the pressure as we get closer to the output we're looking for. By doing this we're lowering the pressure to zero in the chamber in a way that will not damage the device. So you can switch out your cups when your shot is where you want it to be, enjoy your espresso, and then go back and press the rest of the water out of the chamber.
Absolutely! I would dose 15-16g for dialing in, probably grind a little bit finer, and use a 2.5:1 ratio so your output should be around 40g on your scale. Then add 8-12oz of hot water depending on how strong you like your coffee 😁
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That was some good channeling there on that shot 😁.
Tbh, I was fed up of buying expansive machines that kept on failing on me requiring 100 bucks everytime to fix them. I bought the Flair Pro 2 and the Royal Grinder a year ago. Learning curve is real steep actually in the sense that the elarning progress is very fast. Easy to dial in and play with variables. This machine will last for ever, almost no maintenance cost, and easy to clean.
Drawback: don t expect to prepare expressos during friends or family's reunion. This will take forever to prepare. Nice for the tasty coffee after the diner for a couple.
Thats why you buy an extra basket
really good video i bought flair pro 2 in white version and im little excited and scared because dialing in with that and comandante will be really long
Glad you enjoyed it! It took a while for us to dial in as well, but definitely worth it in the end!
Hi, I just bought the Flair Pro 2, and I'm very unsure what to do when my shot is finished: in the manual they warn me that I should under no circumstances release the lever before the gauge drops to zero. This leaves me with a "waiting" shot that gets cold while I'm still pressing every bit of water out of the brewing chamber into another cup so I can safely release the lever and drink my (now cold) espresso.
What is your advice?
Yes we ran into the same issue while working with the Flair! What we do is SLOWLY release or ramp down the pressure as we get closer to the output we're looking for. By doing this we're lowering the pressure to zero in the chamber in a way that will not damage the device. So you can switch out your cups when your shot is where you want it to be, enjoy your espresso, and then go back and press the rest of the water out of the chamber.
Can the flair classic be used for americano..the dose capacity is slightly smaller than the flair 2...? Thanks
Absolutely! I would dose 15-16g for dialing in, probably grind a little bit finer, and use a 2.5:1 ratio so your output should be around 40g on your scale. Then add 8-12oz of hot water depending on how strong you like your coffee 😁
@@KaldisCoffeeRoastingCo thanks 👍
I only seem to be getting sour espresso... been playing with grind size, and am even using medium/dark roast...
More water in your final extraction is needed maybe?
Why i dont feel any pressure during preinfusion and rump up?
maybe try grind finer?