Instructions: Brewing with
#1 - Prepare the Flair
(a) Insert post into base and place drip tray onto base.
(b) Take apart brew head. (c) Move plunger (part inside
brew head) into position using dosing cup. Plunger will be
opposite of red o-rings inside cylinder when correct.
Before Getting Started Using Your Pressure Gauge
Introducing Espresso!
Brewing espresso - by hand - with the Flair is a mixture of
science and art. The Flair is like a hand tool; it will follow
your decisions and actions. Your espresso’s taste and crema
is most dependent on the quality and freshness of
your coee beans and nding the right grind size.
Fresh Whole Coee Beans Required:
For espresso, pre-ground beans will never
work. We recommend using coee beans
roasted within a few weeks of use and
grinding immediately before brewing.
For espresso, only use a quality burr grinder which creates
more uniform grounds than a blade grinder and allows you
to control your grind size. When starting, grind your coee
a notch or two coarser than the normal range for espresso
and we recommend starting with 20 grams of beans
as your dose size. Changing coee beans may require
changing your grind size.
How Do I Get Good Crema?
Crema is only obtained when your espresso
is brewed correctly. Start with brew
temperatures between 194 - 204˚F, ensure
your beans are freshly roasted and ground
and that you experiment with dierent grind
and dose sizes. It may take practice to get it
right. Don’t forget, we’re here to help!
Contents of Your Signature PRO Model
1
2
3
4
5
6
7
8
7
6
8
9
2
5
10
Achieving Espresso Made Right with the Flair is a
combination of the right grind, the right pressure,
and the right brewing time.
Everything starts with the grind and dose, which creates the
resistance to achieve desired pressure and brewing time.
“Flair-istas” who have mastered their technique will brew
between 6 and 9 BAR at a time between 35-45 seconds.
Tip 1: Calibrate your grind, pressure, and time with inexpensive beans!
Tip 3: Pre-wet your grounds via pre-infusion by slowly pulling
lever down until 2 BAR is achieved, and hold still for 5-10
seconds. Then proceed to brew as normal for 35-45 seconds.
BREW TIME
PRESSURE
Less Than
35
Seconds
35-45
Seconds
More Than
45
Seconds
Grind
More
Fine
Grind
More
Fine
More
Pressure
Grind
More
Fine
Espresso
Made
Right
Grind
More
Coarse
Grind
More
Coarse
Less
Pressure
Grind
More
Coarse
1-5 BAR 6-9 BAR 10-12 BAR
DANGER!
STOP & DISCARD GROUNDS
>12 BAR
Your Flair PRO 2 comes with a pressure gauge to help
ensure your espresso is to your specications at all times.
Burr Grinder Required:
#2 - Prepare your Beans
(a) Always use a burr grinder to grind at least 16 grams of
freshly roasted beans. (b) Ax funnel to top of portalter
and ll with fresh grounds. (c) Tamp lightly with tamping cap
below. (d) Remove the funnel and place the screen on top.
#3 - Prepare the Brew Head
(a) Add preheat cap onto bottom (o-ring side) of cylinder
and ll with just boiled water. Leave for at least 30
seconds.(b) Pour out preheat water from cylinder, remove
the preheat cap. (c) Place cylinder on top of portalter.
#4 - Add Brew Water
(a) Add your near-boiling brew water (194 - 204˚F) through
top of cylinder. Fill until water is visible in the well. Do not
underll! (b) Ax stem by pressing down into well.Don’t
dump excess water. (c) Rotate gauge for best visibility.
#5 - Brew with Flair
Place brew head onto the Flair and lower the lever to brew.
For spouted brewing “click” spout on bottom of portalter.
Brewing time should be between 35-45 seconds at 6-9 BAR
pressure. If this is not the case, check your grind and dose.
(a) (b) (c)
(a) (b) (c) (d)
(a) (b) (c)
(a) (b) (c)
Tip 2: Keep your dose constant when calibrating to reduce variables.
Funnel & Dosing Cup
Stainless Steel Tamper
Screen, Preheat (Tamping) Cap
Stainless Steel Spout
Travel Case
Base
Main Post & Lever
Brew Head (portalter, plunger, cylinder)
the Flair PRO 2
Stainless Steel Drip Tray
Pressure Gauge & Stem
9
3
Please use the chart below to help you dial-in.
Don’t break your Flair. Never brew in the Black!
Spouted Brewing
“Click” On/O
10
4
1
