The Flair Pro 2 - Everything You'd Want to Know

[@giovanniciriello8585]

Hi, what about maintenance? On the Fb group, people talk about Molikote 111 oil to apply on O-rings and on the wall. I would appreciate a lot a dedicated video, if possible.

[@rodrigodepazos3771]

Very good video and very informative. I have a semi-professional machine at home (Astoria Greta), and a few days ago I returned to using the Flair Signature, the quality of the espresso is as good as in the machine and the process is much more catactic hahaha

[@brewbudsclub]

Totally! It's such a nice way to brew espresso. There's just something about manually pulling the shot yourself - and the ability to adjust your pressure on the fly I think makes it easier to make great espresso (once you understand what's going on). Brewing on a machine without this functionally just leaves me wanting more. I don't think I'd enjoy it in a commercial environment, but for making coffee at home, I love the ritual!

[@66racer]

Shopping the Flare lineup and found this very informative. Can't wait for the 58 video

[@brewbudsclub]

Great to hear! What are the main considerations that have you torn between models?

[@ryxperartisanbarista]

Hi mate, been with you since the free pour friday times! mate! Cheers🍻

[@brewbudsclub]

Legend! I was thinking about bringing that back to Insta - there was such a great community of young baristas around in those days. Thanks for continuing to check out the channel!

[@ryxperartisanbarista]

@@brewbudsclub still give a shot mate!!! Now a days, the industry is continuously enriching its state inspite the pandemic, cheers! 🍻

[@ryxperartisanbarista]

Btw mate, I haven't got my price beans... Lol

[@kmqnp2970]

How long should the preheating be?

[@brewbudsclub]

It depends on your method. For in the kettle, it only takes about 30seconds-1min to absorb enough heat. For sitting above the steam, it depends on how much steam is flowing into the chamber.. but a couple of mins is good. If you're filling it with boiling water, I'd let it sit for a minute, tip out and repeat with more boiling water, and then you're probably good to go unless you're using a lighter roast.

[@bogiesan]

Are you going to update this or just let it rot? You need to cover extended maintenance because that's a big part of "everything" anyone SHOULD know. You also left out: How to do multiple shots in a row with one or two chambers, and how to clear and clean the machine after each shot. Again, stuff people SHOULD know but you did not deliver.