FLAIR 58: NEW RECIPES AND A THERMAL TEST

[@clubmate12]

A small note for Flair 58 beginners (from my experience after one year of usage): I recommend to not play too much with the lever up and down when the chamber is empty. If the o-rings are not well lubricated, they will start to deform and potentially snap. Keep lever movements to the minimum necessary when the chamber is dry.

[@LanceHedrick]

Well, sure. I did it for presentation lol

[@clubmate12]

@@LanceHedrick I understand why you did it, but I wanted to warn Flair beginner viewers to not follow your example :)

[@Arashasadi23]

@@LanceHedrick thanks for the video, beside the portability and other features, how does flair 58 compare to pro 2, just in terms of esspresso body and taste ? Does it worth the extra money ? I'm looking forward to upgrade my pro2 to 58 if the difference worth it.

[@tomgreen2058]

This sounds like excellent advice, thanks for the heads up!

[@cascaderetriever7618]

Thanks!

[@rdalmasso7326]

The Flair 58 is maybe the nicest and most worth i purchased i have done those past few years. It’s so perfect for a coffee enthusiast like me, living in a small condo, not having place enough or money to purchase a real good semi auto ( i am living in Thailand and “electronic machines” are double of the prices due to taxes unless the flair which is “mechanical”). I recently bought the last update version of the Acadia Lunar and it is not really game changer but so great as educational and improvement purposes. But on a budget i would rather put that money to switch for better grinder and a cheap scale. Above that the flair 58 was at the very beginning of my coffee enthusiast journey. They announced it maybe 3/4 months after i am getting into coffee. After having practiced with Pour overs, i purshased it and now 3 years after i am now planning to open a speciality coffee shop. Everything because of what coffee industry, the coffee community, have been for me, such a blast of light into my life, making me never stop improving, learning and appreciating it, which has been something very hard to do for me on many “hobbies”. Thank You Lance, because you are reallly part of that journey too, you and all youtubeurs sharing, helping and make us dream. Also Thailand is THE place that makes me love coffee, barstas and roasters are wonderful and so talented here, coming from Europe and more especially France, i could say that i found a new coffee world ahah. I would love to see you at my future coffee shop Lance and all of you coming in Thailand. I would love to see you at my future coffee

[@rdalmasso7326]

@@SarntAKluss I use the Malko x54 for the flair but I also have the 1zpresso hand grinder that use for pour overs 😊

[@davidvirin5987]

I've been waiting for a good detailed flair 58 video, especially one that touches on its thermal stability. Shout out to you Lance!

[@catherinem254]

Really love the format of a tour through several shot styles. As a Flair owner, this really opened my horizons on what is possible on my machine

[@ballentphoto]

I’m using the Pro2 and have been playing with different temps and it amazing the different flavors you can get just with different temps. I have been able to push it to just above 205°F down to 193°. Next I’ll play around with these profiles. Thanks for the great video enjoy living in Portugal 😁

[@tomatopastefever3769]

Finally, an advanced user guide for the 58! Thanks Lance!

[@TomJones-tx7pb]

If you let everything get really hot, the chamber will be above the boiling point of water, even on the second setting. You can pour in most of the fill water to near the top of the chamber and the excess heat will boil off if you wait a bit. Once it is no longer boiling you can then top up with slightly cooled water from the kettle, which means the top water is cooler and there is no steam in the system. You can test the temperature distribution of the water with a Thermapen. Using this technique you can get pretty much any temperature you want, but they will all be good.

[@jobterhaar]

The filter 2.1 recipe works amazingly well! On a good day I get similar results with poor overs, but with the Flair it's always at least good and often just great. Also, it's easy and quick, so in the morning I just pour two 50cc loads of concentrated coffee goodness into my thermos bottle, fill it up to half a liter and take it to work. I believe it can work for milk drinks as well; with a slightly modified version of the recipe (using a 1:2 ratio), and slightly less milk than usual, I am now making delicious cappuccinos from light roast filter beans, which would never be possible with a traditional espresso recipe. The lack of crema is not a problem at all, I can still do latte art.

[@alecfotsch3533]

This was delightful, thanks Lance! Excited to see what things look like when you're all set up!

[@arthurskudra50]

This Flair 58 is proving to be very versatile with third party add ons!!! I'm trying to save up for a really nice dual boiler espresso machine, but am seriously considering a setup like this to get me through the interim, and perhaps get some benefit from learning the basics.

[@Cenot4ph]

getting an espresso machine with actual flow control levers are so expensive, this is a much more economical solution

[@ende421]

I just added a $11.54 dimmer for the pump of my Silvia. Sure, it's no Bianca ... but it's a cheap new toy. :)

[@arianyazdannik968]

Loved that you did all these profiles using lagom mini. Showing what a capable grinder it is. Great video Lance keep up the amazing work. Can't wait to see your new studio. ☺️

[@blurringsight]

Been waiting for this for a while since I don’t really get the idea how to make those profiles with my 58. Thanks Lance for the videos.

[@T1Diaweebies]

Just ordered one, can't believe I missed this video before ordering. I'm gonna be looking into a smart device!

[@ShayneScherer]

Worth mentioning you can also cut flow on a Gaggia with a dimmer mod granted you have it adjusted to where the dimmer can fully shut off the pump.

[@TheDusty0ne]

Got the 58 a few months ago. Never regretted it. It really is the best espresso brewer in this price range in my opinion (of course this is only if you don't drink many milk drinks). I began with always pouring in boiling water and preheat it to max for around 15 min which works great for light roast espressos but I found it too hot for anything that goes in the medium direction. Really took me a while to overcome the obsession of always making it the hottest I can for every coffee that basically every review tells you to do because it can't really go hotter than 93 C. The thing is semi automatic machines usually don't brew that hot either even if you adjusted your PID to 93 or so the actually brewing temp won't be that high I guess. I'm not 100% sure. Anyway I'm not having any trouble getting this thing hot enough or adjust the temperature in general for every specific coffee (of course I use a PID kettle with it).

[@AlexZapata-]

I agree! Absolutely been loving mine!

[@devrim1134]

I do the same thing; as soon as the kettle boils, i fill the chamber with boiling water till the edge. Think it will pre-heat faster and better. You can see the top layer of water boiling. When I measure the temp, its around 97deg after 5 mins already. Never waited 15, don’t think you need to when the chamber is filled. Did you test that as well Lance?

[@error.418]

Honestly, pair this with a Breville Milk Café and you can do super easy milk drinks, too.

[@VivaciaNav]

I leave mine on for hours haha. Probably a bad idea but gets it super hot.

[@benjaminbutton3476]

Amazing video. This is the most detailed explanation of decent profiles on the Flair 58. How much finer are you grinding for the filter 2.1?

[@chrisvalery3678]

In the first part of the video you mentioned the temperature rising during the end of the shot with just the thermocouple test..this topic was discussed on a physics forum and they conclusion is that as you compress the liquid you increase the density and are adding energy to the system and therefore the temperature will rise accordingly. Makes perfect sense.

[@LanceHedrick]

Then please have those same people explain why spring levers dip in temperature greatly even though the chamber is fixed and there is compression?

[@LanceHedrick]

(Wasn't meant to sound snarky. Genuinely curious as to their reasoning behind the boil9ng behavior near the collar and why not other lever machine I've tested behaves similarly?)

[@Cenot4ph]

Thanks for the recipes Lance!

[@Usernamebutwhy]

Thankyou lance. This was a well needed test. I was doing a medium temp on element with 100c water thinking it might come to 92/93 but guess high element is the way from here

[@casq10]

You mention keeping some pressure not to unseat the puck. I’ve been playing around with adding more water to the chamber after “pre infusion” which obviously requires some negative pressure to bring water down below the piston. I do it slowly and haven’t had too many issues with unseating the puck. I think I got the idea from one of Hoffman’s videos on early Italian lever machines where they zoom in on an old video of some barista in the background raising the lever up. I figure this has two benefits. One, it might stay a tad hotter. Two, if allows me to have a full chamber so if I see the shot is pulling too fast I can stretch out my ratio to 1:3. I’ve also been preheating my puck screen over steam on the Fellow. Not sure if it matters. What grind size on a Vario would you start playing with Filter 2.0 at? I think my touch point is 1Q.

[@kacper_le]

I'm always watching your videos with captions on... Tha'ts really crazy, like flat bird grinder 😂

[@kacper_le]

or now we're gonna tear the scale

[@stavroskypraios2014]

nice video as always... it would be interesting also to show recipes for cold espresso drinks like freddo espresso we have here in Greece, or just diluted with ice, shaken or so you know better

[@cheekster777]

Thank you Lance. 🙏🏻

[@LanceHedrick]

thank you!

[@mdfrick]

Yesss... just what I needed to experiment with my Flair more.

[@eric26wn]

@lance Hedrick I’m curious what the temp profile would do if you turned off the heating element before you start pouring your shot. I’m guessing that may fix the temp uptick?

[@seanmoser7478]

This is so cool. Thank you for showing us.

[@AlexZapata-]

Omg thank you for this!

[@RTOBarista]

Great explanation of the Flair and the three profile. Can you post the the Overview from the SE profiler?

[@tiagorafaelmendes767]

Hey, thanks for the video. Only thing is that steam above a liquid is never hotter than the liquid below it, unless you have something actively heating the steam phase, which is not the case.

[@LanceHedrick]

It has higher energy and is more efficient at heating, taking 540 calories per gram of heat absorbed. Hence why steam burns are worse than water.

[@evenaicantfigurethisout]

Well technically you're both correct. Steam is always 100 degs celcius. What lance is talking about is the release of latent heat as the steam condenses. The latent heat of vaporisation is probably what lance is referring to here I assume. Sorry we use units from the other side of the pond ;) so ultimately the steam has a greater heating effect than the water when this latent heat is released

[@chirawat.t]

I made americano with Scott Rao filter 2.0 profile and it tasted super amazing! Thank you very much Lance Hedrick. Love your contents.

[@bonezed]

thanks for the vid mate. can I suggest you add some sound insulation to lessen the room echo

[@greysuit17]

How do you get the walnut handles? This need to be a buying option.

[@theandybee3050]

He said it’s the limited edition

[@greysuit17]

@@theandybee3050 yeah and how do you get it? Your answer doesn’t explain how it’s obtained.

[@LanceHedrick]

They will release soon!

[@greysuit17]

@@LanceHedrick thanks man! Cheer’s ☕️

[@rustybridges1641]

Thanks for the recipes! For the “rao-over” who makes the larger white mug that you put the concentrate and water into? I would like to get one like it.

[@ericmed]

Curious how this compares to a La Pavoni with pressure gauge?

[@JasonsWorks]

Can you include the grind sizes using a grind ruler?

[@pranadistribution6033]

Go Lance!! Enjoy Portugal...no place like it.

[@MrNEMILI]

Great video! I would love to get Flair 58 here in Serbia.

[@TheDJRiffin]

Could also be that the hotter, less dense water is at the top of the water column and is the last water to pass through the puck.

[@ondrejmitas3325]

I wonder with a puck screen and no built-in shower, how do you ensure that water doesn’t just take the path of least resistance around the outer rim of the puck screen? Giving you a “ring” of drops at the beginning of extraction? That’s currently my main frustration with my pavoni …and that has a shower.

[@MKdross]

Digging the mustache look homie🤙 I have a Pro 2 and I fucking love it. Definitely have to upgrade to the 58 at some point...

[@adammacfarland6415]

Looking good, Lance.

[@atavax311]

one problem I have with your temp test is it looks like you're pushing through all of the water. Normally wouldn't you stop around 40g? it seems like that up tic in temp at the end might not actually happen with normal espresso shots.

[@wrm000100]

I was curious about that as well. Would be interested to hear your thoughts, Lance.

[@levindoq]

Woooooooow. Mustache for the win. Love it

[@LanceHedrick]

haha! Thakn you!

[@JusBThankful]

Nice thumbnail, you're doing a great job! God bless.

[@adroaldohenriquecarneiro6158]

Lance some insights from reading Gagne book and from what i remember from school: 1) The puck should also absorb some heat temperature and lower the output. 2) pressure should increase the final temperature, that´s how heat works i guess. i beleive it is not the heated block that is increasing it, but the preassure does ( don´t know if 9 bar should increase this 2-3c ). Also vapor should become to liquid with this pressure I guess? 3) Metal is not best media as we seen on the book to keep temperature, so it is stealing it, and the heating element is helping avoiding it. That´s maybe what it gives that difference from increasing temps with heating block and decreasing without it. Metal is just stealing all the heat. Thats it! I hope my thinking is in the right direction and it may help

[@LanceHedrick]

Yes. I'm very well familiar with Gagnes book and even proofed some lol. This drastic uptick can only be described by the heating element being hottest at top. This has been confirmed by flair (the top being the hottest) and is revealed by the sizzle that occurs when water hits the top.

[@adroaldohenriquecarneiro6158]

@@LanceHedrick Thanks for the reply :) I only got to know the book because of you, and only got to know about you from Morgan from So Coffee (tell him i´ve said hi). Btw what a book! Thought i was thinking in the right direction 🙈. I´ve been frustrated with my Aram, can´t get past 93c. But now i believe my extraction is going sideways for another reason, will look into that! Also I´m eager to see the refractometer video :D

[@The_Catman_Dont]

Great vid as always Lance

[@simkool77]

Good video. Not entirely sure that I'd go thru the steps to lever-pull a pour over espresso to dilute in order to make a cup of coffee, but maybe I'll try once for a comparison. I have Naked Profiler too, but not hooked up to my Flair58. Your Naked link shows short video of hooking a Profiler up to a Flair58, but not seeing its plumbing being sold? Perhaps I missed it?? Lately, my pet peeve re almost all coffee videos, vague referrence to grind size without any meaningful reference. I know not everyone has the same grinder, but many of us do. I like videos and receipes where, eg, there's a reference to "Comandante so many clicks." It looked like todays video showed a Option O Lagom Mini very briefly, but you did not mention it. What's the harm in you saying today I"m using the so & so grinder with a setting of 4.5 (whatever). I have a mini and that would have been helpful and nice place to start if I want to try the three methods in today's video. You could also mention grind of so many microns, and / or reference Kruve Brewler. That would make more sense that grind a little courser or finer...

[@fitzytom]

👏🏻👏🏻 another great video!!!

[@T1NBANE]

Thank you so much for this informative second look at the Flair 58! I really loved your demonstration of the different shot styles. Do you think these longer shots would work for lever machines that drop in temp throughout the shot, or would that temp drop ruin it? I use a Cafelat Robot.

[@go863]

Hey Lance, I noticed when you were doing this you used number three on the heat gauge have you tried doing it with one or two to see if it actually achieves that decline towards the end that you don’t get when you have it at three? 😊 PS you rule!! 😂

[@thesoundpurist]

I'd be curious to know the temperature variation with the Flair Pro. Maybe with a gun temperature detector?

[@squarepeg2899]

Lance what is a good starting measure for a sculpture 64s and a flair 58? Thank you in advance

[@devenpatel3044]

Excellent video (besides audio which I know I read) Señor Hedrick

[@jnattress]

Wouldn’t it more likely be the hot plunger pressing the top part of the water causing the hot up-tick?

[@LanceHedrick]

No because it didn't happen when I didn't use the heating element

[@TomJones-tx7pb]

@@LanceHedrick The heating element heats the sides of the chamber to above the boiling point of water when there is no water present,

[@jnattress]

@@LanceHedrick that’s my point, when using the heating element it causes the plunger to get hot too which is pressing down on the top of the water column. When you didn’t use the heating element, the plunger was not heated prior to the shot so the temperature kept declining.

[@CWChandler1968]

I love mine. Thanks for the info. I usually do the blooming ( or Londinium profile). I always wait 15 min past the beep. I don’t think the metal is hot at the beep.

[@LanceHedrick]

It's hot but not fully. I waited about 15 for this

[@TomJones-tx7pb]

I do a Londinium profile also, adjusting the pressure and flow rate by feel. To get the metal hot it helps to have the lever up and the valve closed. If you then put the water in with the lever down the metal temperature will stabilize with the water. You can see the temperature of the water column when the lever is then raised by sticking a thermapen into the gap where the valve opens.

[@Cenot4ph]

unfortunately takes longer to heat this than my pro2 on top of the kettle. At least it's a lot more temperature stable

[@thienluantruong9630]

Hi Lance, I’ve been trying the 2.1 filter recently. May I ask for a specific grind size on the Niche zero?

[@TC_Prof]

The best! Love the flair58 flexibility woot woot 🙌🙌

[@copenhagen7179]

Great detailed walkthrough about how you brew your coffee using the Flair 58. May I ask you if you feel or smell something bad like a burned rubberize smell on the brew head? I heard some reviewer pointing out that Flair 58 produce some burned rubberize smell on this machine. kindly share your experience bro! thanks~

[@brandonrohrer2245]

This was great! Is there anyway you could share the brew template from the SEP app?

[@ne0n_black]

For the temperature uptick: If you view the water chamber as a convecting cell (which it is), you would expect internal flow from top to bottom due to thermal gradient. Hot water is less dense, thus it rises, cools, and falls to the bottom. This effect would make the bottom of the water ever so slightly cooler than the top, especially if you let it kinda vibe for a second during preinfusion.

[@LanceHedrick]

The uptick doesn't happen at all when the heating element is turned off.

[@LanceHedrick]

(As in turned off the whole time. If turned on and shut off right before brewing the uptick still happens. )

[@ne0n_black]

@@LanceHedrick that’s because you need a heat source to start convection and create a temperature gradient. I believe the effect would be the same if you moved the element anywhere wrt the fill chamber. If you don’t have a heat source and the water is all the same temp, you wouldn’t have a temperature/density gradient to start things off

[@ziggyggs3468]

very helpful, Lance, thanks. Any suggestions on a scale that fits in the drip tray? I can't make out what make/model you're using here

[@hervetjean-philippe6606]

Hello I'm just disapointed, I bought my 58x on saturday, and can't have hot water in my coffee. I used boiled water on top and take 30s to make the coffee. Finally the final temp of the coffee isn't hot enough. I wanted to upgrade the 58x with a Flair 58 Brew Head for 2023 but they don't release it today. Any advice ? Thank you

[@jeanmosquea9539]

Where can I get the pressure gauge and what is it called.

[@jasonjacob]

Good stuff, Lance! Always appreciate the thoroughness 👌🏽👌🏽 BTW…is that white puck screen storage rack a custom 3D print or available somewhere?

[@pedrobrites2]

Amazing video about flair thanks 👍

[@LanceHedrick]

thank you!

[@serenabalassi6024]

Hi, and thank you for this - truly fantastic! I actually stopped the video to ask a question; wouldn't the starting temperature be, perhaps, dramatically different with a cake of coffee under the screen, rather than just a temperature probe? Being familiar with the DE1 as you are, you must be aware how much temperature initially drops when the water hits the relatively cold ground coffee, irrespective of how hot you allow the portafilter to heat up. Or am I mistaken? My own experience has been that raising the water temperature at the very beginning of the shot, then lowering it somewhat during ramp up, then lowering it a bit more during the ramp down not only gets you a significantly more stable temperature profile but has improved puck disintegration and made dramatic results in the cup. Now, don't get me wrong; I've never actually pulled a shot with a lever machine, but I sort of thought that was the whole magic of the DE (or any pressure profiling machine) was to mimic a lever, it's just that I've found temperature to be much more dramatic a factor than pressure or flow - that often changing profiles, or even adjusting doses and grind to change the timing of a shot can have very subtle differences - profiling temperature is not; there's no need to do a blind taste test, or get someone else to taste to tell the difference - it has the subtlety of a brick off a ten storey roof! All that to say it seems to me that my intuition is this is, perhaps a bigger issue than one might suppose. Of course, plus $3000.00 vs. minus $600.00 is a world of difference!

[@thehoelzels6316]

For those considering the 58x, your second test was very valuable. Is high 80's still a suitable temperature?

[@LanceHedrick]

Sure! Not hard to get higher though! Just pop it onto the kettle for steam heating

[@thehoelzels6316]

@Lance Hedrick kind of defeats getting the 58x if having to take it off every time. The 58x is designed to improve workflow with it's pre-heat hot water purging feature (new valves).

[@LanceHedrick]

@@thehoelzels6316 58x is the one without the heating element. If there is a new 58x with a specific purge option I'm unaware

[@toulcaz31]

Wouldn’t any manual lever machines be able to do this as you mentioned the uniqueness of the Flair?

[@LanceHedrick]

Any direct lever machine could absolutely replicate the profiles. Not all levers are direct. And other than the forge (which is nearly impossible to control with accuracy), I'm unaware of any direct lever with a 58mm basket making it comparable to commercial machines.

[@toulcaz31]

@@LanceHedrick indeed I had the La Pavoni or Cremina in mind. Does 58mm make such a difference over 49mm? Maybe a topic for a video 🙂

[@LanceHedrick]

Definitely! Will work on one but a topic that big will take some months of data collection

[@taylorwhite3636]

look at that C L E A N studio! my boy got a sun tan living that portugal life

[@LanceHedrick]

This isn't my studio! Studio coming soon

[@coffeenerdaaron]

Yo!!! Excited for some new flair recipes!

[@LanceHedrick]

heck yeah! Hope you enjoy

[@richardneal5054]

Fascinating video. Am I dreaming of is there no real reason not to try some of this on the Pro 2? Temp loss will be too much in the Filter 2.0 perhaps, but the other two look doable, right?

[@Flying.riding.hiding]

i added a heating element to my pro 2 for pretty cheap! give that a try

[@MichaelBxl]

Thank you. In general, Is the flow going slower at 9 bar than at 4 bar for exemple because 9 bar is compressing the puck more than at 4?

[@cascaderetriever7618]

Great video!

[@JD_Therapy]

Walnut finishing is stunning, is this model about to be release or it was released prior ?

[@augustpendergast4478]

I use 18 grams of espresso and pull a shot of 36 to 40 grams. The I push the left over water through the puck to empty the chamber which usually is around 40 gram of weight. Based on my process the temp rise at the end is not a factor, and I think my temperature profile would be pretty flat.

[@johnwilliamson9453]

A lot more complicated than the Robot, which I love. I do about 1-2 bar for about 10 secs, then ramp to max, then drift back to about 5 bar. So good.

[@mike216514]

The preheating on the Robot’s piston more time though. TBH other than that, I don’t see a difference in operation between Robot & 58

[@justinlouismusic]

Thanks Lance, is this the new Portuguese gaff? Looking good.

[@LanceHedrick]

No! This isn't my studio. This is a local coffee school.

[@alexag782]

❤ where i can buy this bluetooth thing

[@nicholas5396]

Love that Kenny Powers is into coffee now!! 😎

[@sebna]

I like the video, thank you very much for it. It is a bit of shame that you did not mention price of modifications that you have made like cost of bluetooth pressure thingy and scale and goose neck kettle. I thought ok, he must have linked all that in the description. Logged in on my laptop and bang nothing here? I am considering Decent or Londinium and I was wondering about true cost of a Flair setup like that. I would imagine it is completely not worth it when you factor in some kind of steam based electric milk frother, BT scale, Bluetooth thingy and kettle we are probably not far from Decent? Or am I wrong?

[@kennethtan1267]

What if…. You were to switch off the electronic heating element just at the instant you begin pulling the shot? I suspect no unpleasant flavor in the espresso because the shot would pull with a declining temperature profile.

[@LanceHedrick]

The ring is still too hot and the flick still happens. Only way to get away from the flick is not using the element

[@Staybrown11]

Can we do an allonge with the 58?

[@BBB_025]

Love ya Lance!

[@LanceHedrick]

love you! Thanks for watching

[@Arashasadi23]

@Lance Hedrick thanks for the video, beside the portability and other features, how does flair 58 compare to pro 2, just in terms of esspresso body and taste ? Does it worth the extra money ? I'm looking forward to upgrade my pro2 to 58 if the difference worth it.

[@jamesbrightman3997]

There filter recipe with dilute reminds me of the Next Level brewer where you can go down to like 1:10 ratios or lower. I'd love to see you do a bigger exploratory video on Next Level which has become my daily driver lately (although your Kono method has also been excellent!)

[@LanceHedrick]

I had a couple of next levels but prefer the tricoloate ONLY because the size is smaller. The next level forces you to use massive doses.

[@jamesbrightman3997]

@@LanceHedrick it depends on what you call massive. I've been following a traditional 1:17 with 23-24 grams following their online recipe and getting good results. I'm not sure it's better than the Kono but it's quite easy to use. The Next Level I think fails at those big 1:20 ratios that people love on the Tricolate.

[@edwinbain207]

thanks a lot for your test.

[@magenta4926]

I already have the pro2, but man the 58 looks so cool!

[@MeganMarieSinger]

So what temperature is the water? 100C?

[@NickMayers-rj9zn]

Just wondering, but with a filter 2.0 shot, with an e61 machine, you should be able to turn on the pump, get 2 bar, put the lever in the mid-position and then let the pressure leave through the basket, but do tell me if I'm wrong

[@mike216514]

Not an expert in e61, but assume you have ways to almost block the flow pumping to the basket, you kinda cannot turn the pump off during that time. That means, you’re dumping a lot of water from the pump to your drip tray in those 30s…

[@NickMayers-rj9zn]

@@mike216514 nope, you have three positions on the e61 lever, down (brew valve opens to remove excess preassure), middle (brew valve closes and jet opens), up(pump turns on). so it is just a case of going between the top and middle positions of the lever.

[@mike216514]

@@NickMayers-rj9zn jet opens? That sounds to me either you keep getting the line pressure and flow if your machine is directly pumped, or the brew valve closes and the puck’s pressure drops to 0 without support of tiny flow from the brew valve. Please do tell me if I’m wrong too.

[@NickMayers-rj9zn]

@@mike216514 yeah you are kinda right, when I say jet, I mean the opening to the group from the boiler to allow for residual or line pressure to come in, keep in mind with line pressure, it can only really go up to 2 bars but even then there is kinda an I'm between zone for doing that for ecm/profitec machines on the lever and even then not all e61 rotary machines are capable of being plumbed in.

[@esiron1]

Great video! Could you do something similar for the E61 machines with Flow Profiling (Bianca, or modded Profitec/ECM machines, etc) ?

[@SergeiKutrovski]

Lance, doesn’t your extraction time start as soon as the lever goes up and water is drained through the head onto the puck screen? Or is there not enough pressure to permeate the puck screen and touch the coffee?

[@LanceHedrick]

There is no pressure beyond gravity

[@SergeiKutrovski]

@@LanceHedrick right, so are you saying water is not moving past the screen in the basket?

[@rjejames28]

Lance will you do some videos on the cafelat robot ?

[@balalalala13]

What would you recommend as the way to use a paper filter with the 58? How does the paper filter affect the brewing process?

[@TomJones-tx7pb]

The flow rate goes way up.

[@rwbarnett2008]

Hey Lance and other viewers! Got a few things.. I'm wanting to build my coffee bar in my new house, thinking about mid thigh height (around 30") to facilitate pulling shots on the flair. Thoughts? Also, do you think maybe the high temp at the top ensures that the exposed water doesn't cool? Not saying they did that on purpose but maybe a good side effect to unequal heat distribution. Hi from Conway! Do you still work at onyx or tending any cafés?

[@TechKnowCat]

how hard would it be to use one of these, for an arthritic weakling like myself 😃

[@espressoarabic]

How is temperature in the pro2 and signature flairs?

[@shawnlegendre3330]

In connection with your video EASY ESPRESSO TIPS FROM ASTROPHYSICIST got me thinking again about the dispersion of water on to the puck with the 58 since you have a concentrated flow of water that hits the puck screen id assume then the water would still be focused on certain parts of the puck initially that could then lead to channeling? which would make me think flair 58 would benefit with the use of 2 puck screens to spread the flow of water initially? curious if anyone has tried and or thoughts

[@shawnlegendre3330]

and by concentrated flow of water i meant from kettle stream in case thought wasn't clear.

[@ElectTheChopStick]

Hey Lance, any link for these cool mugs you use in this video?

[@Rpm1197]

I can’t seem to find the walnut model anywhere, is it for sale yet?

[@hast..]

Nice stache Hendrik