@@FlairEspresso I did! I pulled 7 or 8 shots today attempting to dial everything in and I have found some helpful information. I am still not to a great shot but this has been so much fun trying to get right! My wife is laughing at me along the way haha.
Really appreciate this video 👍. I’ve just started using the flair signature pro to brew shots back to back in the morning for a friend of mine. I felt my workflow was so time consuming that i have to get up earlier. Thanks for the video!
One way to save time is to use Japanese style water boiler like ones by Zojirushi. It keeps water at a temperature you set and doesn't waste energy reboiling and is also insulated. I keep mine at 208 Fahrenheit just below boiling 212. I use it for lots of things.
the shirt in this video is from Clockwork Espresso. the other you can email service@flairespresso.com to receive the link to customink for printing yourself
Hey, great video thanks! I just got my Flair Pro 2. I've been watched so many of your videos before, that the first shot was a thing of beauty! Thanks! I absolutely love my espresso. Best Ever! Quick question, to prepare 2 shots, you are using the paper filter to avoid some of the mess. Where do you get them? Are they 46mm? Thanks!
lol called out! I just think the “more tools = better spro” paradigm isn’t helpful for beginners In the Socratic study, they did tamp in all cases with a push tamper, so the only variable was whether they used an OCD or not. The other thing that surprised me was the shots weren’t more consistent (shot time or extraction) with the distributor. Granted, a slightly lower extraction w/ a distributor compared to bad puck prep without one might still be preferred.
What temp to I need to get the brew head up to? I have the stick on Flair thermometer and by placing the brew head on my kettle and covering the brew head with the silicone funnel (traps the steam) the thermometer shows at most 80 to 85 degrees C. Without the silicone funnel covering it doesn't get past 75. I then pour in water off the boil and the surface thermometer shows 85 to 90. By the time I've pressed (45 sec), its back down to 75. Am I close? If not any other tips? Thanks!
I have a neo myself but it's a pain to multiple shots with it due to the hot brew head. I personally just blow out the puck, although I know it's probably uncouth.
I haven’t found any tool for cutting filterpapers for my PRO, do you have any tips? I know many use Chemex filter plus a circular cutting tool for 58mm but I can’t find any for our smaller porta
Hey Andrew, I have my Flair Pro 2 on the way, and I went ahead and bought and additional portafilter+screen for easier back-to-back shots. Problem is, if both portafilters need to be preheated, how would one realistically go about doing that? I just seems to be easier to use the already used/heated portafilter, and quickly dry it off like you do. If preheating the portafilter wasn't important, sure, I could see the benefit of having a second one (to grind and WDT prep them both at the same time, while the brew chamber heats up and the water boils), but I can't quite figure out how to include a second preheated portafilter into a streamlined workflow. Any ideas? Or is the second portafilter really just more inconvenience than actual use? Thanks for all the content and help that you put out!
due to the need to handle and prep the basket, you cannot preheat it all the way to brewing temperatures. few options: 1) heat them both up to a temperature that's comfortable for you, prep and pull back-to-back, trying to be quick about it using same cylinder and accept that the 2nd one will have lost some temp but likely marginally so. 2) pre-grind 2nd dose but use same basket (portafilter), preheated same each time. 3) skip preheating the basket altogether for parity and instead use water that was heated several degrees above desired brewing temp to accommodate for cooler component; experiment with temp loss in the system to determine how much above target you should start
@@FlairEspresso That's a really well-rounded, good answer - thank you so much! I will play around with each one and see which I prefer. Again, thank you!
Hi Andrew, I was wondering if there's any way to keep the water temp above 204 in the brew chamber. No matter how rigorously I preheat the brewing head and dispersion screen, it turns water down below 198 in 5-10 seconds of pouring
Dear Andrew, thank you very much for die Video. I learned a lot. But two questions: - Is there a spring loaded Tamper available to control der tamping pressure in this size? - And what kind of a dose / roast do you recommend for my taste: high crema, not bitter and not sour, very sweet... Greetings from Germany :-)
Wow, how did you manage to pull the coffee out without having coffee pissing out mess from your brew head? I'm using Pro Signature and also have the same distribution fork like you had, leveled and tamped hard, but I'm just couldn't solve my channeling issue!
Hi could you make the Flair classic abit more available in Europe (Germany to be specific). There is only one handler over here and they're asking 280€ for these and it's insane if you compare it to what they're supposed to cost. I'd really like to try one out and pull good shots :-(
@@FlairEspresso nice, will there be an upgrade possibility or that will be exclusive to the new version? And will it have any other effects or just grind time?
You trade speed for exertion. Faster, more aggressive geometry might pose a challenge for those with lower hand strength wishing to grind light roasts/hard beans to an espresso fine. The option to purchase the newly designed cone burr will be available in time
@@FlairEspresso im mostly grinding 17g at a time so the current cone burr is ok, but if grinding quality will be at least as good I may buy the new one. I've noticed great upgrade in speed/grind consistency when I bought M2 burr for my Encore. But the most interesting part was the coffee taste change. Probably cutting profile has to do with it. Have U noticed any change with new Royal burr?
@@FlairEspresso Thank you! I found their Instagram, and then a WhatsApp number! But they seem to be out of stock (or at least others said that they are not responding too often). I hope they get more mainstream and easier to get. They pair nicely with the Flairs c:
It's good to open a graphic program and draw a thin black circle of the required diameter, save to .pdf, print, cut out an use that for a template (just cut around it). You can stack two or more drip filters flat (depending on your scissors) and cut around. Used this when I couldn't get Aeropress papers locally to bridge the wait :)
You're going to drink the latte an put the espresso in the fridge for tomorrow. I'll admit I just bought the Pro 2 and new to espresso. Was this true or just a joke ?
@@artemisfowlthe3 U can: 1. Replace burr with M2 cone burr. It's much faster and the grind seems more consistent - but U can still use the standard burr. It will take more time to grind for espresso. 2. Make the grinder stepless. It's quite easy. After taking off the plastic case, I took out a little plastic element that makes the adjustment ring "click". To prevent the ring from moving while grinding wrapped the holder of that "clicking" element with 1,5mm thick silicone band and that gives a little resistance while changing grind size. 3. U can re-calibrate the grinder for a finer grind: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a-DlufjIjMA.html
