Thank you to everyone who subbed off this video, I know I only sporadically post coffee content, but I do appreciate the fact that so many of you have stayed. My Flair Pro 2 is definitely going to be a standard fixture in upcoming videos (not just because of the views it garners, but because of how large a part of my life it has become).
Awesome workflow! I just wanna share mine. I also brew my espresso with a Flair Pro 2. Basically the same steps all the way, except for the preheating brew chamber. How I do it is, 1) boil my water, then pour it in the chamber and let it preheat for 2 mins 2) then I pour that water back in my kettle and let it boil again 3) then I pour it back to the chamber then brew I found this to be the best way for me personally to preheat with minimal waste of brew water, because I use bottled mineral water to brew and I found it to be wasteful to just dump my preheating water, so thats why I re-use the water. I just make sure that my brew chamber is always clean so that there wouldn't be any residue left before each brew. Thanks for the asmr video!
Oh wow that definitely is a less wasteful way of preheating. Have you checked the temperature with a thermometer? The reason I ask is that beyond a point, the hot water will eventually heat up the chamber and then stay there, and then cool beyond a point. So far 40 seconds has seemed perfect for getting it up to temperature, so is the 2 minute preheat just part of your workflow (ie, when you might be grinding or doing something else), or have you found that to be the ideal time for a perfect pre-heat? Also, if I understand correctly, you pre-heat once? I do a double preheat when I don't sit the chamber on the kettle. That seems to get it up to a decent 92º-93º temperature when I finally brew. Do you have a special way in which you clean the brew chamber? I use a soft brush to get into the groove on the inside of the brew chamber (the little notch where the piston meets the wall of the chamber), because I feel like that bit always get a thin coffee gunk and is hard to clean up.
I am blown away by how exceptional this process is to make top-flight espresso. I roast my own beans so I can afford exceptional quality espresso. On the third try with the machine, I started pulling exquisite espressos - consistently. My process is to put a steamer basket in a pot of water and put in everything that needs to be heated, including the cup. Then prepare the grind and set up the machine. I have heat-resistant gloves that are used in a professional kitchen that really helps. Pull the trigger; you can take this machine everywhere!
Hey! Great video - I enjoyed your "quieter" approach - no intro talking, no lengthy dissussion etc... just the beautiful sounds of your workflow process. I'm new to the Flair Pro and while pulling some reasonably good 36 gm shots from 18 gms of coffee but my time is > 45 seconds. I'm going to try keeping my grind the same (which looks good IMO) and tapping less firm. Great idea for the double pre-heat too. Why not with the time it takes to hand grind the beans, right? Thanks again!
Thank you! I took a while to get the tamp just right in my first few months with the Flair. Eventually I got it to just the right pressure where the coffee wasn't too compressed to impede flow. I try out a new coffee variety every month, so it's always an experiment dialling in the grind. Exactly (wrt. pre-heating while grinding), though I'm upgrading to an electric grinder, so I might have to rework that process. I'm contemplating shooting a follow-up video in a month or two, considering it'll now be four years since I've been brewing coffee with the Flair, so stay tuned!
It's tedious in the beginning, but so so worth it once you dial in all the ratios, hopefully the video will help again when you're going through that process! :)
Love the pre-infusion jerk on the handle, definitely adding that to my workflow. Also, didn't think of adding water directly to the chamber before mounting it on the lever, that's something to keep in mind
Thanks for making. I just got one yesterday and have been having a hard time getting my puck right. It pulls before reaching desired pressure. I’m going to try with 20g coffee. I was doing more like 16g
I had the same issue when I started; in my case it was because I was grinding too coarse, and then tamping too hard. It took a while to get the grind size vs tamp pressure balance just right. I've heard people say tamp pressure doesn't matter, but personally, I've always found it to make a difference. Ideally, you shouldn't have to tamp really hard, just enough to compress the grounds to the lowest level without straining your muscles. I've always brewed with 18g, I ought to try some variation in this too- I'm contemplating making another video to document all that has changed in the four years that I've been brewing nearly every other day with the Flair.
You need a good quality hand grinder that can pull off a decent, even espresso grind. I have the Helor 101, which I think is now called Option O. I've also heard great things about the Comandante, though I do know it's expensive. James Hoffman has a whole bunch of videos on grinders, and he also reviews the one I have. This is one of the series: ruclips.net/video/bgjvLQu5NlE/видео.html
Simple and efficient. Don't need expensive stuff to make it right. You encourage me to use that butane heater with a simple goose neck kettle if my OXO kettle is blowing out. Thanks.
Great video, i am in the process of choosing between the different models of Flair , seems the pro 2 is a good choice. One question, can i use a Timemore chestnut C3 (S2C burrs) to grind for this, any idea?
From what I've read, the Chestnut should work. In any case, I'd consider it as a V1.0 setup that you could start with, and eventually upgrade to a better one. I started with a basic Hario grinder for a moka pot, and then upgraded to my Helor 101 (the one in the video, now called Option-O) grinder, shortly before I got the Flair. I always intended to upgrade to an espresso-worthy grinder, so it was a calculated purchase. I'm now considering upgrading to an electric grinder (currently eyeing the Lagom Mini as a potential pick for this), and will probably do so later this year. In my experience, there's a lot of fine-tuning to hone in the right grind setting, and even after finding the perfect setting, I tend to change it a few steps up and down depending on the coffee I'm grinding. I'd definitely recommend the Flair Pro2, and I'm sure the Chestnut will work as a great starter grinder for it. Be prepared for a lot of trial and error finding the perfect sweet spot in terms of grind size for the Flair, that was my biggest initial hurdle. Hopefully this video will help with the other bits!
Thanks for making this video - it helped me to press my first successful high pressure espresso shot with the machine after incorporating your techniques. I hadn't gotten the technique down and couldn't improve much from the other tutorials. Twitsting the tamp to level the grinds, doing a figure 8 with the paperclip, and really securing the filter down by pressing multiple times all around helped to build the pressure I had been looking for, and I hadn't seen any other users make those recommendations.
That's great to hear! I remember there being quite a learning curve which took a good month to perfect the first time I got it. The first hurdle was the grind size itself, and I was doing it wrong (with a coarse grind and really hard tamp) for ages before I worked out the rest. It's super rewarding to finally get it right though (as I'm sure you feel too), and I definitely love my little daily ritual of brewing with the Flair.
Thanks for the video. Personay from the time the coffe is ground to take the shot i think it all last 1 minute. Grind->(tamp and distribuite) pour hot water-> shot=1 Minutes Since after is ground i think the aroma is quickly volatile and loses a lot
Agreed. I try to keep that time as minimal as possible. In fact, these days I let the brew chamber sit on the kettle a little longer, so I skip the water preheating step altogether and directly pour the hot water into it right off the kettle. I've checked, this gets me the prerequisite 92°C (sometimes when I grind really slow, 93°), thereby cutting down the grind-tamp-brew gap.
Thank you very much for this helpful video! I’ve been brewing for several months now with my Pro 2 and I am consistently refining my technique. I have a question that hopefully you can answer about the 15 sec pre-infusion. Why do you do that? What benefit does it provide? I will try it next time I pull a shot. I will try to incorporate some of these tips you have shown into my flow and hopefully they will help. Thank you again!
Thank you for commenting; I'm happy to hear you found it helpful. About the pre-infusion, I could be wrong, but this is what I think: 1. it makes for a more even extraction by soaking all the coffee, possibly removing any air bubbles that might cause channelling when you make the actual final pull. 2. it also makes sure that you're extracting from all the coffee, for example, it's possible that the water hits the coffee in the very bottom edges of the portafilter only at the end of the pull, leaving them unextracted, or at least less extracted. 3. Sometimes when I haven't dialled the grind in perfectly yet (I've brew a new variety of coffee nearly every month), it would just quite literally get stuck, and take a lot of time and force to get it to extract. Letting it soak for a longer preinfusion eventually expands the coffee to the point where it starts to flow normally, even if for a slightly longer extraction. I remember someone (might have been James Hoffman) posting a video of espresso extraction through a glass portafilter, and you could see how it layers up when under pressure. The preinfusion makes sure the coffee puck is an even mass through which the water flows through at a perfectly consistent fashion.
I use a bialetti moka pot to heat all the metal elements including the basket. You'll lose a lot of temperature if you don't You still have a lot of channeling, you might want to brew coarser to avoid this.
I've fixed the channelling with a distribution toll and adjusting the grind. It took me forever to get the tamp right (since I had to real pressure reference before, I was grinding really coarse and tamping really, really hard to get it to flow just right). I'm still learning new things every day. Also, I've tested the double pre-heat technique and the one where I leave the cylinder on the kettle, and both methods yield a brew temp of 92-93º, so I wouldn't want to preheat any more and run the risk of overheating.
Loved the video. Just leaving a suggestion.. the distribution could be slightly improved and avoid extracting the last bit of coffee which makes it bitter. Cheers! Happy brewing!
I do two things now, use a better WDT tool and also shake shake shake the grounds right after I get them out of the grinder, in the grinder;s receptacle itself.
After you preheat the brew head, do you let the kettle water cool down a bit say to 200F to brew or do you use boiling water to brew because the temperature will rapidly decrease (?) while pulling the shot?
I use boiling water- mainly because the chamber never gets so hot that it'd keep the water boiling, so once the chamber is full, it'll max out at 92º-93ºC. In fact there's a greater chance of having a lower brew temperature than a high one with the Flair. I tested this with an instant read thermometer to make sure.
I preheat the brewhead by placing it upside down in a small Pyrex bowl and then flooding it with boiling water. It sits in hot water while I am filling and tamping the filter, so it's good and hot when I fill it for the shot. I also pre-heat my coffee cup.
@@sirjagoSince temperature stability is really important in espresso brewing, having your brew chamber and grouphead not preheated will consequently decrease the brew water temperature and will likely give you an acidic, underextracted cup, especially in a more light roasted beans.
True, it does have a better lever overall, and a thinner puck might give a lower resistance overall. I love my Pro2 though, this is the fourth year I've been brewing with it now, and I might make a four-year follow up video.
Another tip? For WDT, use a safety pin, large sized, use the side with the loop. The two arms and the loop break up the clumps well, and the rounded bottom of the loop doesn't scratch up the filter basket
Interesting! I now have a dedicated WDT tool which is similar to what you describe, with little looped ends that don't scratch the basket. I'm going to feature it in an upcoming follow-up video on the Flair.
Hey PT; I use an Airscape jar for storage, though I've heard good things about the Fellow Atmos vacuum canister also. I shoot on a Canon 700D; my first video had audio recorded on an iPhone headphone's mic (worked, but I really had to up the volume during the edit), and I now use a Zoom H1N, a pretty basic, entry level microphone.
This is great. I was just gifted a Flair and can't wait to start a new morning ritual. I'm sure my learning curve will be significantly reduced after seeing you put these techniques into practice. Thanks for sharing!
I'm glad to hear it! I took a whole month to get it right, with a lot of wasted coffee. I hope you don't have to go through all that trial and error till you perfect your brew. It'll be two years in February (I also received mine as a birthday gift), and it's still a pleasure to play with all the variables to brew up that perfect cup of coffee.
Fantastic video. A couple of questions - 1. where did you purchase the Flair Pro2, Coffee jar, and the Timemore scale in India? 2. how long does it take you to grind the 18g of coffee at this grind size? I am not into espresso (currently prefer v60), but hope to start some day
Hello, I bought both the Flair and coffee jar abroad (Thailand and Australia respectively), but they are all now available on Benki Brewing Tools (www.benkibrewingtools.com) in India. I bought the Timemore scale from Savorworks (savorworksroasters.com), but it's now available in other places too. It usually takes me between 2-3 minutes to grind the beans down to the Flair specific espresso grind size. This is a little coarser than standard espresso. Hope this helped and thank you for watching!
@@MagicMarinade Thanks; again - really fantastic video - i've never had espresso before, but after watching your video, I am now inspired to try it out somewhere, and if I find it appealing perhaps also get into manual espresso brewing.
@@arindam157 Considering you enjoy V60, I think you'd find espresso a little too aggressive. V60 is a lot more delicate and nuanced, and I think it'd take a very specific palate to enjoy espresso. I've never consumed espresso by itself- I always have it with milk or water (as an Americano). I look at it as the concentrated essence of coffee flavour that I'd use in other concoctions (even a Tiramisu, for that matter). Which city are you in?
Hello, this is the 1l version; I'm not sure about the 1.2l one though. I'd definitely recommend it, the grip is comfy and the flow is amongst the smoothest of the standard gooseneck kettles available.
Might want to assemble espresso and pour water on the stand. Reduces disturbing the coffee and the time the water is sitting cooling off even with the preheating. Otherwise, I want that shot!
I have gotten super used to this tangential flow that I pull off by angling the spout of the kettle in a way that the water swirls into the brew chamber instead of streaming right down onto it. If the water is clear, mission accomplished! Straming it directly in always disturbs the coffee and you'll see the water get all muddy. Always tragic, when that happens.
I’m surprised you don’t weigh the coffee to determine your ratio. 2 questions. If you did it again would you get the flair 58? Second, what grinder is that?
I usually do weigh it, but more to split the double shot (I do have the little spout attachment, but I don't have the splitter attachment to separate it out while I brew) into two single shots. While the Flair 58 looks fantastic, I wouldn't get it anytime soon 1. I feel like the electricals are still in an early stage of design, they feel quite clumsy and awkward, and considering where I live, I'm not sure how easy it'll be to get spares or repairs if it has some sort of an electrical failure. There's a certain reliability to the all-analogue system of the Flair Pro 2. 2. Also, the only contribution is towards a simplified preheating process, so paying nearly double the price of the Pro2 for just a preheat assist doesn't feel like that much of a reason to upgrade. I do like the better ergonomics of the system though, and it does feel like the piston hinge system is better than the Pro 2's. It's definitely a mechanical advancement, but I think the electric bits will catch up in a few years. Though by that time I'd probably want to save up enough for a more sophisticated machine. I'm using a Helor grinder, it's an Australian grinder, and I swear by it. I think it's now called the Remi, after the company rechristened themselves Option-O: www.option-o.com/remi
Hi Greg; I specifically chose the Flair Pro 2 for just that reason. The insides of it don't have any plastic parts (the lower end models do, and I'm not a fan of exposing hot water to plastic in something I'm going to drink). However there is a bit of a learning curve, so if you're an obsessive geek like me, you'll have a great time perfecting your coffee. Else it can be quite a tedious task, but once you get used to it, your workflow will be a lot easier. I brew my coffee every day with the Flair, and it's an almost meditative ten minute process (including heating and frothing the milk, whenever I'm brewing up a cappuccino).
@@MagicMarinade I'm not a hobby or amateur barista, but I'm absolutly hate chemical (thinking for descaler liquid) or plastis, this is why I do not have a coffee machnie. After a few days I saw flair, but I realized as the chepest model still have plastic parts (maybe classic and signature you cna remove it ?). My last question please if you have time to answer : If you really heat up the parts how hot will be your espresso ? For me the morning coffees never can not be really hot Thank you so much for your answer !
@@gregthomas6637 Yes the internal plastics is exactly why I picked the Flair Pro 2. The brewing temperature after all the pre-heating is around 92ºC, but that means that once the water passes through the coffee and the brew head, it drops down to around 65º-70º. It's never piping, boiling hot, the sort where you'd burn your tongue. Also, you should know that the Flair brews double shots; they do have a splitter fixture, but that's a plastic part that clips on to the spout. I brew without the spout, and separate it using a glass pipette with a rubber bulb (no one does this, I'm just very extra when it comes to my coffee).
@@MagicMarinade I feel the same as you ! For me the Pro 2 little bit too expensive, I'm now started to think how can I change the plastics part of the classic/signature model. Can you please link/show what using (the glass pipette with a rubber bulb) instead of the plastic spout ?
@@gregthomas6637 I bought this as a set of three. I use the biggest one, which is a 25ml pipette. I did get a new larger capacity rubber bulb for it. I got this from a lab equipment supplier, I'm probably on a watch list somewhere thanks to all the lab glassware (I have a bunch of beakers and conical flasks) I own: m.media-amazon.com/images/I/51tor6QEhQL._SL1100_.jpg
The Flair 58 does look pretty amazing. I think I've gotten very used to the analogue routine of my Flair Pro 2 though. This was my first espresso machine, and was definitely a game-changer in terms of the way I brew. So many permutations and combinations!
Thanks for the tip! The grinder is called the Helor 101, but the company is now known as Option O. Couldn't be happier with it. I got the contemporary burrs for it that are great for espresso.
@@MagicMarinade do you have other grinders? Mechanical and manual? If you do. Maybe it would be cool to do a side to side taste comparison. Id be very interested as ive never used a manual grinder.
@@MichaelLee-jm7mo Great idea, I've been contemplating getting an electric grinder, it'd definitely make for a great comparison video. I've been looking at OptionO's electric line of grinders (they're all beautifully designed), but I'll have to wait until I can afford it.
@@MichaelLee-jm7mo I watched a review of the Eureka Oro Mignon just the other day. I really do like the simplicity of the Niche Zero, though it's really hard to find now.
Hello, I'm using a Helor 101, and I think I'm around 18-19 units in. My grinder has a total of 12 dots like a clockface. In terms of espresso, I would say this is on the coarser end of a standard espresso grind. I used to grind much coarser and tamp a lot harder, till someone suggested the opposite (grind fine, tamp light), and I've had MUCH better extractions since.
Possibly running too long, some do choose to stop before it gets there. I prefer to draw it all the way through. I think grind size also plays a part, to a smaller extent.
Welcome to brewing with the Flair! I'm sure you'll add your own adjustments and nuances to your brewing method- I think that versatility is what makes the Flair so much fun.
Looks rly nice (except for the preheating which I don’t need for my roast level on the robot).. however have you tried weighing the output with a scale? ..considering you put so much love n effort in your daily espresso this will definitely help increase consistency even further
Hello, yes I do! The part Ieft out of the video is that I put the empty cup on a scale and tare it out to zero before I put it under the Flair and pull a shot. I do this so that I can split the shot in two easily, so I weigh it pretty much every time I brew. The only weighing scale that'd fit into the footprint of the flair is the Acaia Pearl, which is super expensive (I have a Timemore BlackMirror) here.
@@danvier6777 Just looked it up, it isn't available where I am (looks like it's a US based company), though I am planning to get a tiny pocket scale that I can carry with me when I travel.
everything seemed great, but your brew ratio sees a little long for a dark roast. 20gin and 50-55g out is a good bit over 1:2 ratio, i would find that over extracted and getting overly bitter with most dark roasts. Do you not find that to be the case? I would say try paying with having the scales under your cup and stopping the shot at different ratios and tasting the difference. Or if you love how it tastes ignore me and enjoy! Coffee is such a personal thing :) Thanks!
You're right, and this is something I've been experimenting with a bit, also makes a difference when it's mixed with milk (in which case it rounds off the bitter notes). The tiny Acaia scale that'd fit in this footprint is a little too expensive here, so I tare off the cup on my regular coffee scale and measure ratios that way.
@@MagicMarinade I used the wacaco exagram. Fits under my pro 2 just without the drip tray perfectly. But then I use the preheat silicone lid thing as a quick sway drip tray.
@@tober1995 Ah not bad at all, I just looked up the Wacaco Exagram Scale and it's sold out here, but it isn't wildly expensive. This looks like it'd be perfect.
Absolutely. Brewing up my coffee is definitely amongst my favourite daily rituals. And the tiniest little variations make so much difference, which means it isn't a monotonous ritual either.
I have a suggestion regarding preheating Why not remove the cover of the pot and put a metal v60 cup and put the brew head on top of it Warms up more (95c) extremely quickly
Sounds like a good idea. My V60 is plastic, unfortunately. I sometimes let it sit for a bit while I grind my beans, so the more chilled my brewing process is the better a preheat I get.
Thanks for the video! I'm fortunate to have a La Spaziale Vivaldi S1 plumbed machine for my home use, but we travel frequently in our travel trailer, and miss a good espresso on the road. We have a Nespresso and also do pour overs as well, but long for a the high quality espresso we have at home. Given we rarely have frothed milk drinks, the Flair Pro 2, seems like the perfect fit. I also like the Idea (few comments below) from ohnasri about reusing the water for preheating, as we usually "boondock" and resources can be at a premium.
on the preinfusion stage the first drops appear on the margins, not evenly on the basket bottom, what should be, in my opinion. Probably, you did not break the clumps thoroughly enough. I think you may improve the taste. my learning curve with 58 was three months long.
I can imagine, this took me ages to master, though now I swear by it. I might have improved my WDT a little since, and I also got a distribution tool that does a better job and evening out the top layer. I might post another video soon!
I love this! I have a Decent Espresso Machine and the Niche Zero. And of course a Stagg for pourovers. However, I plan to be on the road w my Airstream for extended times. I just recently purchased the flair 2 pro and will be using it on my travels. Already pulled a few shots and you can make delicious espressos with it. I will probably use a kettle like yours since my Class B Van has a propane stove. And maybe I leave my Niche at home as well and use the same grinder you have. Really appreciate seeing your workflow. I use WDT as well and love the paperclip!! One thing I am considering is pushing the brew head chamber down a 1/4 bit to have less water for a closer to 1:2 ratio. Anyway fun machine to do everything manually and still pull beautiful shots. The opposite of my decent in sophistication, but I can take my profiles I love there and pull them manually.
I've been using the Flair pretty much every day for over a year now, so I can attest to the fact that it's definitely going to serve you well on the road. I've even fiddled around with different pressure profiles (the one I'm brewing currently seems to extract best between 7 and 9 bars, I start at 7 and pull to 9 by the end)- the permutations are near endless. I love the Niche, though it isn't available here at the moment.
I've been seeing a lot of this, especially from James Hoffman. I have this paranoia about my stainless steel burrs rusting, but I think I brew coffee regularly enough to keep them clean and coffee-oiled enough to be resistant to rust.
I've heard that the fancier grinder companies ship with a tiny spray bottle default these days. You're supposed to spritz a little water before the grind, and the natural ionisation of water apparently cancels the static that makes powdered coffee stick and go all over the place when it comes out of the burrs.
Very nicely shot. I usually try for a 2:1 ratio by using a small scale I can place under the shot glass using 21g of coffee. Do you always push all the water on each pull? Any issues with over extraction?
Thanks @Odin Ortiz, I need to find a scale tiny enough to fit under the Flair. I usually put the coffee cup on the scale, tare it out, brew and put it back on to see how much I got. I usually do push all the way down because I also turn these shots into lattes or cappuccinos. I rarely get overextracted, bitter shots anymore, but if I do, I vary the grind one step coarser and adjust for that. Also, I'm sure you've felt this too, but at some point you'd be able to tell you're going to get an overextracted shot from the resistance the lever puts up while you're pulling a shot. The variables here are near infinite, which is why it's such a pleasure to play around with the Flair and come up with a different, nuanced shot each time around.
@@MagicMarinade I use the Weightman coffee scale. It has .1g precision and a timer. It's pretty small and fits cleanly underneath the Flair if you remove the tray. I keep another cup handy to catch drippings when I remove my shot which I feel is a better option than using the drip tray, which for my workflow just kind of gets in the way.
I do the second cup instead of drip tray thing myself. Less of a mess, and since I split the shot anyway, that's what I split it into. I just looked up the Weightman scale, it's like the tiny scale jewellers use. I think I've found my scale of choice in the Timemore, which also has a 0.1g precision and charges via USB C. It's too big to fit under the flair, but I don't mind that and have sorted of formed my workflow around it.
Also, I toast my bread with a single birch match that has been soaked in honey for 43 seconds and lit with a single one inch pass on a piece of Japanese J400 sandpaper whose sand was harvested at the exact snow line of Mount Fuji on the 3 of March in even number years. Breakfast takes 3 hours, but it's worth it.
I don't drink coffee and for that reason and some others, I was not a fan of this video. I hope this helps with your brewing experience in the future. Also, I have never seen any of your other videos but why did this one end with bananas and walnuts (I think they were walnuts but I hope they were pecans)? Do you cook a lot in your free time or are you that single?
Ah, that's because I post weekly, and show a little preview of next week's video at the end of each video. I started cooking and baking very early (mostly by helping my mom bake cakes when I was 5), and the recession of '08-'09 saw me in a place where I had to cook pretty much every day to survive on what little money I had. Then I started to experiment, and then post pictures of my experiments on Instagram, which then turned into a food blog, which turned into this RUclips channel. I started making videos slightly before the Pandemic, but it was definitely a constant through the whole thing.
I used to use Flair before I got a semi-auto espresso machine, but I haven’t used it ever since I got an espresso machine Flair requires too much time, care and meticulous efforts to make a shot. I am done with that. An electric espresso machine also makes better shot with better consistency. When I travel, which I do a lot for work, I go to a coffee shop instead of bringing a coffee maker. Flair isn’t just not for me.
I get your point. I feel like the Flair is an in-between in a way before I get myself a proper espresso machine. I also have the sort of lifestyle where I can afford to spend ten minutes every day brewing up a cup of coffee, but for someone on a tight schedule with lots of things to do, it definitely isn't practical. And hurrying through the process will probably affect the sort of shot you get from it. Which espresso machine did you buy? I usually travel with a moka pot, less messy, just all round simpler to operate, carry and clean up.
You can try brewing on the scale. I use the timemore scale as well, but pull the espresso in to a small shot glass, then pour it on to another cup to drink. I also switched from the Helor 101 grinder to a stepped grinder like the comandante or the 1zpresso. Helps with dialing in the shot day to day. Just sharing some of my workflow. Thank you for posting your video.
I currently put the cup on the Timemore, zero it out, pull a shot and put it back. I have a glass pipette that I use to divide the shot if I want to make two (overkill, but it's the least messy way). Do you prefer a stepped grinder? I like the option to really dial in the grind size- I seem to be on an in-between two dots setting most of the time. I was literally looking up some food safe grease for the Helor's handle. It has a little issue where if there isn't enough lubrication along the wooden ball it'll unscrew while grinding.
Ahh I see. For me having a scale underneath the shot gives more control on the time I want and the goal output. A small measuring cup work fits with the timemore scale as well. I had the same issue with the helor. I kept tightening the wooden ball every week. I didn’t bother finding a better fix. For me, I had a harder time dialing in with the helor because it was stepless. I kept chasing the grind sizes in between the dots. With the stepped grinder, it was faster to dial in, and i wasted less beans. After dialing in, i just played around with the pre-infusion, flow and time to get further get a better espresso.
I just ordered a tube of food safe grease for the wooden ball part of the crank. I used a spray of WD40 as a temporary stopgap till it arrives. Seems to have done the trick, the screw doesn't come lose anymore.
Thank you to everyone who subbed off this video, I know I only sporadically post coffee content, but I do appreciate the fact that so many of you have stayed. My Flair Pro 2 is definitely going to be a standard fixture in upcoming videos (not just because of the views it garners, but because of how large a part of my life it has become).
I appreciate you do not stress our ears with noisy music, letting us hear just the noise in your actions and the nature behind.
Finally a Western youtuber shooting in a post-2020 fashion and no 'HEY GUYS!!! TODAY I'M GONNA...'
Hahaha, CAN NOT do the "HEY GUYS" approach. That being said, I'm Eastern. :)
Awesome workflow!
I just wanna share mine. I also brew my espresso with a Flair Pro 2. Basically the same steps all the way, except for the preheating brew chamber. How I do it is,
1) boil my water, then pour it in the chamber and let it preheat for 2 mins
2) then I pour that water back in my kettle and let it boil again
3) then I pour it back to the chamber then brew
I found this to be the best way for me personally to preheat with minimal waste of brew water, because I use bottled mineral water to brew and I found it to be wasteful to just dump my preheating water, so thats why I re-use the water.
I just make sure that my brew chamber is always clean so that there wouldn't be any residue left before each brew.
Thanks for the asmr video!
Oh wow that definitely is a less wasteful way of preheating. Have you checked the temperature with a thermometer? The reason I ask is that beyond a point, the hot water will eventually heat up the chamber and then stay there, and then cool beyond a point. So far 40 seconds has seemed perfect for getting it up to temperature, so is the 2 minute preheat just part of your workflow (ie, when you might be grinding or doing something else), or have you found that to be the ideal time for a perfect pre-heat?
Also, if I understand correctly, you pre-heat once? I do a double preheat when I don't sit the chamber on the kettle. That seems to get it up to a decent 92º-93º temperature when I finally brew.
Do you have a special way in which you clean the brew chamber? I use a soft brush to get into the groove on the inside of the brew chamber (the little notch where the piston meets the wall of the chamber), because I feel like that bit always get a thin coffee gunk and is hard to clean up.
I am blown away by how exceptional this process is to make top-flight espresso. I roast my own beans so I can afford exceptional quality espresso. On the third try with the machine, I started pulling exquisite espressos - consistently. My process is to put a steamer basket in a pot of water and put in everything that needs to be heated, including the cup. Then prepare the grind and set up the machine. I have heat-resistant gloves that are used in a professional kitchen that really helps. Pull the trigger; you can take this machine everywhere!
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Hey! Great video - I enjoyed your "quieter" approach - no intro talking, no lengthy dissussion etc... just the beautiful sounds of your workflow process.
I'm new to the Flair Pro and while pulling some reasonably good 36 gm shots from 18 gms of coffee but my time is > 45 seconds. I'm going to try keeping my grind the same (which looks good IMO) and tapping less firm. Great idea for the double pre-heat too. Why not with the time it takes to hand grind the beans, right?
Thanks again!
Thank you! I took a while to get the tamp just right in my first few months with the Flair. Eventually I got it to just the right pressure where the coffee wasn't too compressed to impede flow. I try out a new coffee variety every month, so it's always an experiment dialling in the grind.
Exactly (wrt. pre-heating while grinding), though I'm upgrading to an electric grinder, so I might have to rework that process. I'm contemplating shooting a follow-up video in a month or two, considering it'll now be four years since I've been brewing coffee with the Flair, so stay tuned!
thank you for sharing this video, i am going to buy this one soon
It's tedious in the beginning, but so so worth it once you dial in all the ratios, hopefully the video will help again when you're going through that process! :)
Thanks for the video and excellent comments.
Love the pre-infusion jerk on the handle, definitely adding that to my workflow. Also, didn't think of adding water directly to the chamber before mounting it on the lever, that's something to keep in mind
Thanks for making. I just got one yesterday and have been having a hard time getting my puck right. It pulls before reaching desired pressure. I’m going to try with 20g coffee. I was doing more like 16g
I had the same issue when I started; in my case it was because I was grinding too coarse, and then tamping too hard. It took a while to get the grind size vs tamp pressure balance just right. I've heard people say tamp pressure doesn't matter, but personally, I've always found it to make a difference. Ideally, you shouldn't have to tamp really hard, just enough to compress the grounds to the lowest level without straining your muscles.
I've always brewed with 18g, I ought to try some variation in this too- I'm contemplating making another video to document all that has changed in the four years that I've been brewing nearly every other day with the Flair.
Hi, May I know which hand grinder suited for pro2 please? Thanks
You need a good quality hand grinder that can pull off a decent, even espresso grind. I have the Helor 101, which I think is now called Option O. I've also heard great things about the Comandante, though I do know it's expensive. James Hoffman has a whole bunch of videos on grinders, and he also reviews the one I have. This is one of the series: ruclips.net/video/bgjvLQu5NlE/видео.html
Simple and efficient. Don't need expensive stuff to make it right. You encourage me to use that butane heater with a simple goose neck kettle if my OXO kettle is blowing out. Thanks.
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Great video, i am in the process of choosing between the different models of Flair , seems the pro 2 is a good choice. One question, can i use a Timemore chestnut C3 (S2C burrs) to grind for this, any idea?
From what I've read, the Chestnut should work. In any case, I'd consider it as a V1.0 setup that you could start with, and eventually upgrade to a better one. I started with a basic Hario grinder for a moka pot, and then upgraded to my Helor 101 (the one in the video, now called Option-O) grinder, shortly before I got the Flair. I always intended to upgrade to an espresso-worthy grinder, so it was a calculated purchase.
I'm now considering upgrading to an electric grinder (currently eyeing the Lagom Mini as a potential pick for this), and will probably do so later this year.
In my experience, there's a lot of fine-tuning to hone in the right grind setting, and even after finding the perfect setting, I tend to change it a few steps up and down depending on the coffee I'm grinding.
I'd definitely recommend the Flair Pro2, and I'm sure the Chestnut will work as a great starter grinder for it. Be prepared for a lot of trial and error finding the perfect sweet spot in terms of grind size for the Flair, that was my biggest initial hurdle. Hopefully this video will help with the other bits!
Thanks for making this video - it helped me to press my first successful high pressure espresso shot with the machine after incorporating your techniques. I hadn't gotten the technique down and couldn't improve much from the other tutorials. Twitsting the tamp to level the grinds, doing a figure 8 with the paperclip, and really securing the filter down by pressing multiple times all around helped to build the pressure I had been looking for, and I hadn't seen any other users make those recommendations.
That's great to hear! I remember there being quite a learning curve which took a good month to perfect the first time I got it. The first hurdle was the grind size itself, and I was doing it wrong (with a coarse grind and really hard tamp) for ages before I worked out the rest.
It's super rewarding to finally get it right though (as I'm sure you feel too), and I definitely love my little daily ritual of brewing with the Flair.
Do you also use a frozen stainless steel ball to maximize the taste and aromas?
I haven't gotten there yet :)
I might use a frozen portafilter if I ever get a fancy espresso machine at some point.
Thanks for the video.
Personay from the time the coffe is ground to take the shot i think it all last 1 minute.
Grind->(tamp and distribuite) pour hot water-> shot=1 Minutes
Since after is ground i think the aroma is quickly volatile and loses a lot
Agreed. I try to keep that time as minimal as possible. In fact, these days I let the brew chamber sit on the kettle a little longer, so I skip the water preheating step altogether and directly pour the hot water into it right off the kettle. I've checked, this gets me the prerequisite 92°C (sometimes when I grind really slow, 93°), thereby cutting down the grind-tamp-brew gap.
Thank you very much for this helpful video! I’ve been brewing for several months now with my Pro 2 and I am consistently refining my technique. I have a question that hopefully you can answer about the 15 sec pre-infusion. Why do you do that? What benefit does it provide? I will try it next time I pull a shot. I will try to incorporate some of these tips you have shown into my flow and hopefully they will help. Thank you again!
Thank you for commenting; I'm happy to hear you found it helpful. About the pre-infusion, I could be wrong, but this is what I think:
1. it makes for a more even extraction by soaking all the coffee, possibly removing any air bubbles that might cause channelling when you make the actual final pull.
2. it also makes sure that you're extracting from all the coffee, for example, it's possible that the water hits the coffee in the very bottom edges of the portafilter only at the end of the pull, leaving them unextracted, or at least less extracted.
3. Sometimes when I haven't dialled the grind in perfectly yet (I've brew a new variety of coffee nearly every month), it would just quite literally get stuck, and take a lot of time and force to get it to extract. Letting it soak for a longer preinfusion eventually expands the coffee to the point where it starts to flow normally, even if for a slightly longer extraction.
I remember someone (might have been James Hoffman) posting a video of espresso extraction through a glass portafilter, and you could see how it layers up when under pressure. The preinfusion makes sure the coffee puck is an even mass through which the water flows through at a perfectly consistent fashion.
I use a bialetti moka pot to heat all the metal elements including the basket. You'll lose a lot of temperature if you don't
You still have a lot of channeling, you might want to brew coarser to avoid this.
I've fixed the channelling with a distribution toll and adjusting the grind. It took me forever to get the tamp right (since I had to real pressure reference before, I was grinding really coarse and tamping really, really hard to get it to flow just right). I'm still learning new things every day.
Also, I've tested the double pre-heat technique and the one where I leave the cylinder on the kettle, and both methods yield a brew temp of 92-93º, so I wouldn't want to preheat any more and run the risk of overheating.
@@MagicMarinade hard tamping doesn't do anything, juts compress enough and that's it. The rest is down to grind size, pressure and water temperature.
Loved the video. Just leaving a suggestion.. the distribution could be slightly improved and avoid extracting the last bit of coffee which makes it bitter. Cheers! Happy brewing!
I do two things now, use a better WDT tool and also shake shake shake the grounds right after I get them out of the grinder, in the grinder;s receptacle itself.
After you preheat the brew head, do you let the kettle water cool down a bit say to 200F to brew or do you use boiling water to brew because the temperature will rapidly decrease (?) while pulling the shot?
I use boiling water- mainly because the chamber never gets so hot that it'd keep the water boiling, so once the chamber is full, it'll max out at 92º-93ºC. In fact there's a greater chance of having a lower brew temperature than a high one with the Flair. I tested this with an instant read thermometer to make sure.
I preheat the brewhead by placing it upside down in a small Pyrex bowl and then flooding it with boiling water. It sits in hot water while I am filling and tamping the filter, so it's good and hot when I fill it for the shot. I also pre-heat my coffee cup.
whats the main difference if not preheated the brewhead?
@@sirjagoSince temperature stability is really important in espresso brewing, having your brew chamber and grouphead not preheated will consequently decrease the brew water temperature and will likely give you an acidic, underextracted cup, especially in a more light roasted beans.
I really want to buy one from Flair : )
58x should require less strength to pull a shot
True, it does have a better lever overall, and a thinner puck might give a lower resistance overall. I love my Pro2 though, this is the fourth year I've been brewing with it now, and I might make a four-year follow up video.
Another tip? For WDT, use a safety pin, large sized, use the side with the loop. The two arms and the loop break up the clumps well, and the rounded bottom of the loop doesn't scratch up the filter basket
Interesting! I now have a dedicated WDT tool which is similar to what you describe, with little looped ends that don't scratch the basket. I'm going to feature it in an upcoming follow-up video on the Flair.
Love the video production!
What vacuum jar is that?
And what are you using to film and record sound?
Thx
Hey PT; I use an Airscape jar for storage, though I've heard good things about the Fellow Atmos vacuum canister also.
I shoot on a Canon 700D; my first video had audio recorded on an iPhone headphone's mic (worked, but I really had to up the volume during the edit), and I now use a Zoom H1N, a pretty basic, entry level microphone.
This is great. I was just gifted a Flair and can't wait to start a new morning ritual. I'm sure my learning curve will be significantly reduced after seeing you put these techniques into practice. Thanks for sharing!
I'm glad to hear it! I took a whole month to get it right, with a lot of wasted coffee. I hope you don't have to go through all that trial and error till you perfect your brew. It'll be two years in February (I also received mine as a birthday gift), and it's still a pleasure to play with all the variables to brew up that perfect cup of coffee.
Is that a timemore grinder?
No I use a Helor 101. I've now upgraded to the Lagom Mini!
What kind of scale do you use? I've been looking around and have been having trouble finding one.
I think it's called a Timemore Black Mirror. There's a new version that has more functions in it if I'm not mistaken.
@@MagicMarinade Thank you! : )
Where did you get that grinder!!
Australia! This is the Helor 101, though it's now called Option-O, I think.
How mych bar do you use for prefusion?
Usually, just one bar. Beyond that it'll start dripping through way before the 15 second preinfusion time.
I pre heat all parts that touch coffee in a small pan before pulling.
Fantastic video. A couple of questions - 1. where did you purchase the Flair Pro2, Coffee jar, and the Timemore scale in India? 2. how long does it take you to grind the 18g of coffee at this grind size? I am not into espresso (currently prefer v60), but hope to start some day
Hello, I bought both the Flair and coffee jar abroad (Thailand and Australia respectively), but they are all now available on Benki Brewing Tools (www.benkibrewingtools.com) in India.
I bought the Timemore scale from Savorworks (savorworksroasters.com), but it's now available in other places too.
It usually takes me between 2-3 minutes to grind the beans down to the Flair specific espresso grind size. This is a little coarser than standard espresso. Hope this helped and thank you for watching!
@@MagicMarinade Thanks; again - really fantastic video - i've never had espresso before, but after watching your video, I am now inspired to try it out somewhere, and if I find it appealing perhaps also get into manual espresso brewing.
@@arindam157 Considering you enjoy V60, I think you'd find espresso a little too aggressive. V60 is a lot more delicate and nuanced, and I think it'd take a very specific palate to enjoy espresso. I've never consumed espresso by itself- I always have it with milk or water (as an Americano). I look at it as the concentrated essence of coffee flavour that I'd use in other concoctions (even a Tiramisu, for that matter).
Which city are you in?
@@MagicMarinade Chennai currently
hi. thanks for the video. is this buono 1lt or 1.2lt? My real question is: does the brew head fit both of them? i am thinking of buying this kettle.
Hello, this is the 1l version; I'm not sure about the 1.2l one though. I'd definitely recommend it, the grip is comfy and the flow is amongst the smoothest of the standard gooseneck kettles available.
@@MagicMarinade thank you. have a nice day.
I really enjoyed the video! Happy brewing!
Glad you enjoyed it! Thank you :)
Might want to assemble espresso and pour water on the stand. Reduces disturbing the coffee and the time the water is sitting cooling off even with the preheating. Otherwise, I want that shot!
I have gotten super used to this tangential flow that I pull off by angling the spout of the kettle in a way that the water swirls into the brew chamber instead of streaming right down onto it. If the water is clear, mission accomplished! Straming it directly in always disturbs the coffee and you'll see the water get all muddy. Always tragic, when that happens.
I’m surprised you don’t weigh the coffee to determine your ratio.
2 questions. If you did it again would you get the flair 58? Second, what grinder is that?
I usually do weigh it, but more to split the double shot (I do have the little spout attachment, but I don't have the splitter attachment to separate it out while I brew) into two single shots.
While the Flair 58 looks fantastic, I wouldn't get it anytime soon
1. I feel like the electricals are still in an early stage of design, they feel quite clumsy and awkward, and considering where I live, I'm not sure how easy it'll be to get spares or repairs if it has some sort of an electrical failure. There's a certain reliability to the all-analogue system of the Flair Pro 2.
2. Also, the only contribution is towards a simplified preheating process, so paying nearly double the price of the Pro2 for just a preheat assist doesn't feel like that much of a reason to upgrade.
I do like the better ergonomics of the system though, and it does feel like the piston hinge system is better than the Pro 2's. It's definitely a mechanical advancement, but I think the electric bits will catch up in a few years. Though by that time I'd probably want to save up enough for a more sophisticated machine.
I'm using a Helor grinder, it's an Australian grinder, and I swear by it. I think it's now called the Remi, after the company rechristened themselves Option-O: www.option-o.com/remi
Hey! May I know what grinder you're using?
Hello, it used to be called the Helor 101, I think the company is now called Option O, and they've renamed it to the REMI Precision Hand Grinder.
@@MagicMarinade ah thank you so much!
I'm looking for the most "natural" way to make the best coffee as possible at home. The machine worth the money ? What is your opinion ?
Thank you !
Hi Greg; I specifically chose the Flair Pro 2 for just that reason. The insides of it don't have any plastic parts (the lower end models do, and I'm not a fan of exposing hot water to plastic in something I'm going to drink). However there is a bit of a learning curve, so if you're an obsessive geek like me, you'll have a great time perfecting your coffee. Else it can be quite a tedious task, but once you get used to it, your workflow will be a lot easier. I brew my coffee every day with the Flair, and it's an almost meditative ten minute process (including heating and frothing the milk, whenever I'm brewing up a cappuccino).
@@MagicMarinade I'm not a hobby or amateur barista, but I'm absolutly hate chemical (thinking for descaler liquid) or plastis, this is why I do not have a coffee machnie. After a few days I saw flair, but I realized as the chepest model still have plastic parts (maybe classic and signature you cna remove it ?).
My last question please if you have time to answer :
If you really heat up the parts how hot will be your espresso ?
For me the morning coffees never can not be really hot
Thank you so much for your answer !
@@gregthomas6637 Yes the internal plastics is exactly why I picked the Flair Pro 2. The brewing temperature after all the pre-heating is around 92ºC, but that means that once the water passes through the coffee and the brew head, it drops down to around 65º-70º. It's never piping, boiling hot, the sort where you'd burn your tongue. Also, you should know that the Flair brews double shots; they do have a splitter fixture, but that's a plastic part that clips on to the spout. I brew without the spout, and separate it using a glass pipette with a rubber bulb (no one does this, I'm just very extra when it comes to my coffee).
@@MagicMarinade I feel the same as you !
For me the Pro 2 little bit too expensive, I'm now started to think how can I change the plastics part of the classic/signature model.
Can you please link/show what using (the glass pipette with a rubber bulb) instead of the plastic spout ?
@@gregthomas6637 I bought this as a set of three. I use the biggest one, which is a 25ml pipette. I did get a new larger capacity rubber bulb for it. I got this from a lab equipment supplier, I'm probably on a watch list somewhere thanks to all the lab glassware (I have a bunch of beakers and conical flasks) I own: m.media-amazon.com/images/I/51tor6QEhQL._SL1100_.jpg
Thanks for the video.....I'm contemplating getting a Flair 58 myself (would be my first espresso machine).
The Flair 58 does look pretty amazing. I think I've gotten very used to the analogue routine of my Flair Pro 2 though. This was my first espresso machine, and was definitely a game-changer in terms of the way I brew. So many permutations and combinations!
If u push all the way it pulls about 50-55 but u dont want that. Stop around 35g-40g for better taste. Trust. :) what is the hand grinder you used?
Thanks for the tip! The grinder is called the Helor 101, but the company is now known as Option O. Couldn't be happier with it. I got the contemporary burrs for it that are great for espresso.
@@MagicMarinade do you have other grinders? Mechanical and manual? If you do. Maybe it would be cool to do a side to side taste comparison. Id be very interested as ive never used a manual grinder.
@@MichaelLee-jm7mo Great idea, I've been contemplating getting an electric grinder, it'd definitely make for a great comparison video. I've been looking at OptionO's electric line of grinders (they're all beautifully designed), but I'll have to wait until I can afford it.
@@MagicMarinade id recommend Eureka Oro Mignon Single Dose, Niche Zero or Mazzer Mini
@@MichaelLee-jm7mo I watched a review of the Eureka Oro Mignon just the other day. I really do like the simplicity of the Niche Zero, though it's really hard to find now.
Hey, are you using a Timemore C2 grinder? Also, if you are using this grinder how many clicks did you do?
Hello, I'm using a Helor 101, and I think I'm around 18-19 units in. My grinder has a total of 12 dots like a clockface.
In terms of espresso, I would say this is on the coarser end of a standard espresso grind. I used to grind much coarser and tamp a lot harder, till someone suggested the opposite (grind fine, tamp light), and I've had MUCH better extractions since.
Are 55gms of espresso equal to a doppio?
I'd count it as one. 60g is ideal, but I think ±5g is an acceptable tolerance.
The coffee in the end looks really pale/light is this always the case with flair or is it just running too long?
The coffee that is coming out
Possibly running too long, some do choose to stop before it gets there. I prefer to draw it all the way through. I think grind size also plays a part, to a smaller extent.
I love this video. Your explanation so easy to understand
Thank you for commenting; I'm glad you found it helpful :)
Great video. Thank you for sharing your method.
Yep that’s some nice coffee there. 👍🏻
I have been using the standard brew head forma year but on Saturday I will upgrade to the Pro 2. Very exciting.
Oh wow! I'm sure you'll enjoy the transition to the Pro 2. A lot more control there.
this is really helpfull. just bought my first flair signature and this would be the benchmark workflow to follow
Welcome to brewing with the Flair! I'm sure you'll add your own adjustments and nuances to your brewing method- I think that versatility is what makes the Flair so much fun.
Looks rly nice (except for the preheating which I don’t need for my roast level on the robot).. however have you tried weighing the output with a scale? ..considering you put so much love n effort in your daily espresso this will definitely help increase consistency even further
Hello, yes I do! The part Ieft out of the video is that I put the empty cup on a scale and tare it out to zero before I put it under the Flair and pull a shot. I do this so that I can split the shot in two easily, so I weigh it pretty much every time I brew.
The only weighing scale that'd fit into the footprint of the flair is the Acaia Pearl, which is super expensive (I have a Timemore BlackMirror) here.
@@MagicMarinade joe frex espresso scale is what fits between it
@@danvier6777 Just looked it up, it isn't available where I am (looks like it's a US based company), though I am planning to get a tiny pocket scale that I can carry with me when I travel.
Grinder name and setting number??
Helor 101, and the grind setting varies depending on the coffee, but if I remember correctly, it was between 22 and 24.
That was so satisfying to watch ❤️
everything seemed great, but your brew ratio sees a little long for a dark roast. 20gin and 50-55g out is a good bit over 1:2 ratio, i would find that over extracted and getting overly bitter with most dark roasts. Do you not find that to be the case? I would say try paying with having the scales under your cup and stopping the shot at different ratios and tasting the difference. Or if you love how it tastes ignore me and enjoy! Coffee is such a personal thing :) Thanks!
You're right, and this is something I've been experimenting with a bit, also makes a difference when it's mixed with milk (in which case it rounds off the bitter notes). The tiny Acaia scale that'd fit in this footprint is a little too expensive here, so I tare off the cup on my regular coffee scale and measure ratios that way.
@@MagicMarinade I used the wacaco exagram. Fits under my pro 2 just without the drip tray perfectly. But then I use the preheat silicone lid thing as a quick sway drip tray.
@@tober1995 Ah not bad at all, I just looked up the Wacaco Exagram Scale
and it's sold out here, but it isn't wildly expensive. This looks like it'd be perfect.
This whole thing can become a ritual and calm you down. After drinking the coffee, you get high and ready for any work of the day.
Absolutely. Brewing up my coffee is definitely amongst my favourite daily rituals. And the tiniest little variations make so much difference, which means it isn't a monotonous ritual either.
I have a suggestion regarding preheating
Why not remove the cover of the pot and put a metal v60 cup and put the brew head on top of it
Warms up more (95c) extremely quickly
Sounds like a good idea. My V60 is plastic, unfortunately. I sometimes let it sit for a bit while I grind my beans, so the more chilled my brewing process is the better a preheat I get.
Nice video! I enjoy watching your brew way.
Happy to hear this! :)
I plan to put up another brewing video soon, with a moka pot.
Thanks for the video! I'm fortunate to have a La Spaziale Vivaldi S1 plumbed machine for my home use, but we travel frequently in our travel trailer, and miss a good espresso on the road. We have a Nespresso and also do pour overs as well, but long for a the high quality espresso we have at home. Given we rarely have frothed milk drinks, the Flair Pro 2, seems like the perfect fit. I also like the Idea (few comments below) from ohnasri about reusing the water for preheating, as we usually "boondock" and resources can be at a premium.
on the preinfusion stage the first drops appear on the margins, not evenly on the basket bottom, what should be, in my opinion. Probably, you did not break the clumps thoroughly enough. I think you may improve the taste.
my learning curve with 58 was three months long.
I can imagine, this took me ages to master, though now I swear by it. I might have improved my WDT a little since, and I also got a distribution tool that does a better job and evening out the top layer. I might post another video soon!
This is really an awesome video! Keep up the good work. Can we have more coffee videos. Thanks ☺️
Thank you! And yes I've been contemplating making a cold brew espresso video sometime in the near future. :)
I love this! I have a Decent Espresso Machine and the Niche Zero. And of course a Stagg for pourovers. However, I plan to be on the road w my Airstream for extended times. I just recently purchased the flair 2 pro and will be using it on my travels. Already pulled a few shots and you can make delicious espressos with it. I will probably use a kettle like yours since my Class B Van has a propane stove. And maybe I leave my Niche at home as well and use the same grinder you have. Really appreciate seeing your workflow. I use WDT as well and love the paperclip!! One thing I am considering is pushing the brew head chamber down a 1/4 bit to have less water for a closer to 1:2 ratio. Anyway fun machine to do everything manually and still pull beautiful shots. The opposite of my decent in sophistication, but I can take my profiles I love there and pull them manually.
I've been using the Flair pretty much every day for over a year now, so I can attest to the fact that it's definitely going to serve you well on the road. I've even fiddled around with different pressure profiles (the one I'm brewing currently seems to extract best between 7 and 9 bars, I start at 7 and pull to 9 by the end)- the permutations are near endless. I love the Niche, though it isn't available here at the moment.
RDT, you’ll be amazed by much diff with only a drop or two of water. No more brush cleaning.
Could you explain it in more detail?
I've been seeing a lot of this, especially from James Hoffman. I have this paranoia about my stainless steel burrs rusting, but I think I brew coffee regularly enough to keep them clean and coffee-oiled enough to be resistant to rust.
I've heard that the fancier grinder companies ship with a tiny spray bottle default these days. You're supposed to spritz a little water before the grind, and the natural ionisation of water apparently cancels the static that makes powdered coffee stick and go all over the place when it comes out of the burrs.
Very nicely shot. I usually try for a 2:1 ratio by using a small scale I can place under the shot glass using 21g of coffee. Do you always push all the water on each pull? Any issues with over extraction?
Thanks @Odin Ortiz, I need to find a scale tiny enough to fit under the Flair. I usually put the coffee cup on the scale, tare it out, brew and put it back on to see how much I got.
I usually do push all the way down because I also turn these shots into lattes or cappuccinos. I rarely get overextracted, bitter shots anymore, but if I do, I vary the grind one step coarser and adjust for that. Also, I'm sure you've felt this too, but at some point you'd be able to tell you're going to get an overextracted shot from the resistance the lever puts up while you're pulling a shot.
The variables here are near infinite, which is why it's such a pleasure to play around with the Flair and come up with a different, nuanced shot each time around.
@@MagicMarinade I use the Weightman coffee scale. It has .1g precision and a timer. It's pretty small and fits cleanly underneath the Flair if you remove the tray. I keep another cup handy to catch drippings when I remove my shot which I feel is a better option than using the drip tray, which for my workflow just kind of gets in the way.
I do the second cup instead of drip tray thing myself. Less of a mess, and since I split the shot anyway, that's what I split it into.
I just looked up the Weightman scale, it's like the tiny scale jewellers use. I think I've found my scale of choice in the Timemore, which also has a 0.1g precision and charges via USB C.
It's too big to fit under the flair, but I don't mind that and have sorted of formed my workflow around it.
Also, I toast my bread with a single birch match that has been soaked in honey for 43 seconds and lit with a single one inch pass on a piece of Japanese J400 sandpaper whose sand was harvested at the exact snow line of Mount Fuji on the 3 of March in even number years.
Breakfast takes 3 hours, but it's worth it.
Haha.
😊
I don't drink coffee and for that reason and some others, I was not a fan of this video. I hope this helps with your brewing experience in the future. Also, I have never seen any of your other videos but why did this one end with bananas and walnuts (I think they were walnuts but I hope they were pecans)? Do you cook a lot in your free time or are you that single?
Ah, that's because I post weekly, and show a little preview of next week's video at the end of each video.
I started cooking and baking very early (mostly by helping my mom bake cakes when I was 5), and the recession of '08-'09 saw me in a place where I had to cook pretty much every day to survive on what little money I had. Then I started to experiment, and then post pictures of my experiments on Instagram, which then turned into a food blog, which turned into this RUclips channel.
I started making videos slightly before the Pandemic, but it was definitely a constant through the whole thing.
Beautiful ❤️
Thank you! 😊
Cool vid
you didn't show the cleaning up part which is important
True, I might make another video about it. I'm contemplating getting an ultrasonic cleaner for the basket and shower screen.
I takes forever to brew a shot of espresso
Fifteen minutes from start to finish, I timed it :)
Including heating up milk.
I used to use Flair before I got a semi-auto espresso machine, but I haven’t used it ever since I got an espresso machine
Flair requires too much time, care and meticulous efforts to make a shot. I am done with that. An electric espresso machine also makes better shot with better consistency.
When I travel, which I do a lot for work, I go to a coffee shop instead of bringing a coffee maker. Flair isn’t just not for me.
I get your point. I feel like the Flair is an in-between in a way before I get myself a proper espresso machine. I also have the sort of lifestyle where I can afford to spend ten minutes every day brewing up a cup of coffee, but for someone on a tight schedule with lots of things to do, it definitely isn't practical. And hurrying through the process will probably affect the sort of shot you get from it. Which espresso machine did you buy?
I usually travel with a moka pot, less messy, just all round simpler to operate, carry and clean up.
You can try brewing on the scale. I use the timemore scale as well, but pull the espresso in to a small shot glass, then pour it on to another cup to drink.
I also switched from the Helor 101 grinder to a stepped grinder like the comandante or the 1zpresso. Helps with dialing in the shot day to day.
Just sharing some of my workflow.
Thank you for posting your video.
I currently put the cup on the Timemore, zero it out, pull a shot and put it back. I have a glass pipette that I use to divide the shot if I want to make two (overkill, but it's the least messy way).
Do you prefer a stepped grinder? I like the option to really dial in the grind size- I seem to be on an in-between two dots setting most of the time. I was literally looking up some food safe grease for the Helor's handle. It has a little issue where if there isn't enough lubrication along the wooden ball it'll unscrew while grinding.
Ahh I see. For me having a scale underneath the shot gives more control on the time I want and the goal output. A small measuring cup work fits with the timemore scale as well.
I had the same issue with the helor. I kept tightening the wooden ball every week. I didn’t bother finding a better fix.
For me, I had a harder time dialing in with the helor because it was stepless. I kept chasing the grind sizes in between the dots. With the stepped grinder, it was faster to dial in, and i wasted less beans. After dialing in, i just played around with the pre-infusion, flow and time to get further get a better espresso.
I just ordered a tube of food safe grease for the wooden ball part of the crank. I used a spray of WD40 as a temporary stopgap till it arrives. Seems to have done the trick, the screw doesn't come lose anymore.
Should stop at 40g already. 50g too watery 😅
This is the Japanese tea ceremony but instead with coffee.
preheat while you're grinding.
That's what I do now, I stick the brew chamber on the kettle and let it preheat with the water as it comes to a boil.
Well, I never!
Not good I like the other creamy machine
I think I haven't lived very much now
This is not youtube content, this should be uploaded on pornhub 🤷🏻♂️
I think this video made by japanese
IT'S A CUP OF COFFEE FFS!