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Brewing Tutorial: Flair Espresso Maker

Flair Espresso Maker

This manual espresso maker is extraordinary! With a few tips you’ll be set to start your journey with the Flair Espresso Maker and begin experimenting with your perfect cup. Side note, if you’ve never used your Flair Espresso Maker you’ll want to quickly read the user manual for familiarize yourself with all of its parts. 

  1. Boil the water, pre-warm the brewing cylinder & prep coffee: 

* Boil the water:Heat the water to just below boiling temperature, around 195° F.

* Pre-warm the brewing cylinder:Assemble the brewing cylinder, fill with hot water and let it sit for a few minutes while preparing the coffee. 

* Prep the coffee:Grind 15g of coffee to a fine consistency (about like sand). If using a Baratza grinder we suggest starting at setting #9.Using the funnel evenly place the coffee into the basket and tamp level with the provided tool.

  1. Pour in the water:

* Once assembled and in place on the stand, pour the hot water up to the etched line and gently place the piston on top of the water.

  1. Pre-infuse and extract

* Pre-infuse the espresso by gently pulling down the lever for 8-10 seconds. Increase the pressure and finish extracting the shot for approximately 25 additional seconds. Note: if the handle is hard to pull your grind is too fine. If it extracts faster than recommended your grind is too coarse. 

  1. Enjoy: 

Enjoy as straight espresso or dilute with hot water if you prefer an americano.

TIPS:

  • We recommend starting with a 1:2.5 coffee-to-water ratio. Adjust to get your desired strength between 12g and 18g of coffee.
  • Grind: On a Baratza Grinder we use setting #9. If you find that you have ground too finely and there is little to no flow occurring into your cup, you’ll need to start again with a coarser grind and/or a lower dose. 
  • Pre-infusion is the act of saturating the coffee cake with brew water at a low pressure for a short period of time, usually 8-10 seconds, before ramping to full pressure. The goal is to evenly soak the entire puck without kicking-off extraction. By doing so, you can achieve higher extraction rates and minimize the occurrences of channels forming in the coffee bed when higher pressure is later applied.

 

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