Dialing In Espresso on a Manual Espresso Maker

Рет қаралды 6,273

Күн бұрын

Пікірлер: 33

@kitcraft9516 3 ай бұрын

I remember a few years back when Spro stated that he didn't know how Flair could improve the 58, well, I'd like to see the 58 XL with a higher volume brew head. Maybe up-to a 1:7 pull. That covers everything from a ristretto to a cafe crema. Anyway, nice to see a dialing in video. It is good that y'all keep these videos up to date.

@DaneButler 2 ай бұрын

Like something that could use Scott Rao's new deep basket?

@jmfd 3 ай бұрын

You mentioned the water temp, but which heat setting (off or 1-3) are you using on the Flair 58 itself?

@mattweaver4227 3 ай бұрын

Do you think they’ll ever release a 58 in white with the maple/oak accents? I think that’d look sick

@paulpaul5032 3 ай бұрын

do you know how to fix squeking of the lever while you're making espresso?

@FlairEspresso 3 ай бұрын

Definitely- just a tiny drop of cooking oil on either side of the lever pivot! I recommend doing this at night, lowering the lever and raising it a few times, then leaving with the lever fully raised. Also I suggest leaving a paper towel over the chamber. This prevents a drip getting into the chamber and you can wipe any excess that trickles down overnight.

@paulpaul5032 3 ай бұрын

@@FlairEspresso oh wow, I actually didn't expect you would reply. thanks a lot, I'll try that!

@MAXREVS 3 ай бұрын

@@paulpaul5032I also use a dab of olive oil on the O rings every now and then to ensure the piston moves up and down OK. After lubricating the O rings I usually have to make 2-3 shots and then remove the excess oil with a paper towel. In order to do this you need to push out the piston from the chamber.

@paulpaul5032 3 ай бұрын

@@MAXREVS thanks you! I shall try that. These comments will save my life :) (and flair 58+) :D

@sergioislas5739 3 ай бұрын

Hola amigos de Flair espresso. Soy super fan de su marca y quiero felicitarlos tanto por sus videos como por sus productos (de hecho, estoy esperando con ansias mi nueva Flair Go). Una de las cosas que me gustaría saber es si sacarán a la venta los nuevos artículos que ya vienen con sus nuevos modelos, como lo son el nuevo cilindro de preparación sin precalentamiento, tanto para Classic como para Pro, así como el embudo de silicona para precalentamiento en cafeteras. Saludos a todo el equipo y muy especialmente a Abbey que siempre me atiende con gran amabilidad.

@MAXREVS 3 ай бұрын

Flair 58 owner here. Anything you can demonstrate/advise with regards to puck degradation? I grind my beans, use a WDT followed by the Normcore tamper for consistency, and get a great gooey consistency to my espresso shot for the first 5 seconds, then the shot seems to degrade and run out really quick. I think I need to grind finer…?

@FlairEspresso 3 ай бұрын

What kind of temps do you use? Higher temps will extract faster, so lowering the temps can make a huge difference in this regard. Grinding finer may help as well, yes.

@MAXREVS 3 ай бұрын

@@FlairEspressoThanks! The temperature was NOT something I had in mind, and was always using the 3rd setting (hottest) so will try the middle (or lowest) one. Thanks!

@FlairEspresso 3 ай бұрын

Don’t forget to alter the Water temp too! :)

@MAXREVS 3 ай бұрын

@@FlairEspressoI have to say your customer service (shout out to Vergil) and video tutorials are great. I started off with the Neo Flex, convinced myself the concept was great, and then progressed onto owning the Flair 58. I have to admit it’s been 2 months of mediocre espresso, sometimes sour, sometimes bitter, telling myself if other people can make great espresso using the Flair why can’t I? Week by week I’m slowly getting there… and looking forward to the next month! I’ve swapped out the standard basket for an IMS 20g basket, switched to a Normcore V4 tamper (30lb setting) for consistency, use the standard espresso whole bean blend from James Hoffman’s coffee shop, and I’m left with just the grind size and temperature now to play with. Way more fun (and frustration!) than using a bean to cup machine!

@MAXREVS 3 ай бұрын

@@FlairEspressoI’m using 98C at the moment, were you thinking 95C or even lower than that? Sorry it’s not in Fahrenheit I know you’re US based

@DraganIlich-r1s 2 ай бұрын

Thank you Madame.🎉

@i2ambler2002 Ай бұрын

I just picked up a Flair pro 3, and what a pain in the ass it is to produce repeatable results.

@anonylesss 3 ай бұрын

wow that's a high temp. for medium roast isn't it? or maybe your beans on the lighter side? i brew only medium's with my 58 , at around 82-85c

@SimonFuto 3 ай бұрын

Really? I'm Brewing about 94 degrees for medium-dark. Are your shots not on the sour side?

@anonylesss 3 ай бұрын

@@SimonFuto nope, they're well balanced after dialing in

@SimonFuto 3 ай бұрын

@@anonylesss interesting. Flair 58?

@55hikky 3 ай бұрын

Not certain, but I didn't see the chamber get preheated. If it wasn't, there will be a good 10C drop in temp from just being poured in. I typically preheat it to remove a variable (and consistency in repeatability) but I guess with enough practice you can know what the brewing temp is when poured I to a room temp chamber?

@anonylesss 3 ай бұрын

@@SimonFuto yes, with 20g BEP high extraction basket

@TomJones-tx7pb 3 ай бұрын

If you WDT, fines migrate to the bottom of the puck and can cause uneven extraction from minor clogging. This is more noticeable with a typical conical burr grinder that can produce more fines than a flat burr grinder.