Flair Espresso Maker PRO 2 (Black) - An all manual lever espresso maker with stainless steel brew head and pressure gauge

Product Information

If you start to encounter channeling or sprites, ease up on lever pressure by 1 - 2 bar for at least a second or two to allow the coffee to more fully infuse before bearing down again. Anyone can learn to brew with the Flair PRO 2, but the process does take some effort, materials, and a small learning curve. I did my tests using a Versalab M4 and a Feldgrind, both very high quality grinders that produce very consistent grinds.

This is the pressure gauge kit for the Flair Classic models, consisting of the stem, pressure gauge and steel piston where the stem inserts. On one hand, I love that it’s lowering the cost barrier to entry for espresso, and doing so in a very nice, portable package. If you are looking for an upgrade or a spare part, you can find here everything from drip trays, temperature strips, pistons to second shot kits. Another way all Flair espresso makers differ from traditional machines is the way the portafilter attaches to the cylinder. Prepare coffee puck; dose, distribute, and tamp: Set the funnel over the portafilter, add coffee grounds, stir with a probe (WDT mixes particle sizes that differ from start to finish with a single-dosing grinder).It's now much easier to pre-heat the PRO's cylinder and piston, using a provided silicone cap that fastens securely and is easily removed with a grip tab. I could do with or without the pressure gauge, and didn’t find the larger water reservoir necessary, as I could easily pull shots with 42 -45 gram yield without using all the water in the brew chamber. I pulled shots of Espresso with Flair alongside my La Pavoni Europiccola, and The Rok, using the same coffee.

COMPLETE BREW CONTROL - The Flair PRO 2 features a custom pressure gauge with an Espresso Zone between 6-9 BAR, exactly that needed to create cafe-quality manual espresso extractions.Like any traditional manual lever, the Flair Signature PRO requires fresh ground coffee with appropriate fineness, particle size and dose. Workflow is much better than I expected based on internet reviews (I preheat over the kettle), the only minor nuisance when cleaning is the puck screen. For light* roasts I grind very fine and may dose as low as 14 gm, filling the cylinder with the piston positioned at the top.