I’m aware this is more of a rave than a review, so I can nitpick about some things: This actually wasn’t that great of a shot compared to what the Flair 58 can produce because I ran out of fresh beans, but I had to get at least one photo of a coffee extraction in here. But with the Flair 58, the only limitation is your own skill. Though truth be told, I already felt like even the original Flair gave coffee shops a run for their money, but the lack of temperature control made it harder to be consistent with light roasts. But I still don’t feel like any can give me a better shot than I can make for myself with the Flair 58. The pressure gauge and lever make it easy to control your coffee’s extraction.ĭespite the fact I make coffee almost daily at home, I still like to visit my local and new coffee shops fairly often. The Flair’s lever allows you to intuitively do something called pressure profiling, something you’d normally have to spend thousands of dollars for. Admittedly, I haven’t tried very many home coffee machines, but that’s only because I was spoiled early on by the Flair. And the longer lever arm makes reaching 9 bars of pressure a cinch.Īs for the quality of the shots, they’re sublime. It is also much more comfortable when preparing for a second shot, as all the hot components are isolated (taking apart the brew chamber on the old Flairs always felt a bit too close to burn hazard). But suffice to say, the Flair 58 significantly cuts down on the time to make a shot, especially if you’re making multiple shots I always make a shot for my girlfriend before my own. If you’re not familiar with how the earlier Flair models worked, you should read my reviews of the original and Pro. The only limitation is really how quickly you can grind beans, which is no different than on a commercial or high-end machine setup. It takes hardly any more time than making coffee on a traditional machine.
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