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Coffee World Corner
By: Alicia Walters Revised by: Mark Cambell Last updated: Mar 8, 2025
While lever machines mimic the pumping process of commercial machines, the Flair takes a novel pneumatic approach that offers unparalleled customization. By loading the portafilter and locking it into the brew head, you can control every variable of pressure, pre-infusion and extraction through the simple pumping motion.
Out of the box, results are impressive. With a bit of dialing in grind size and distribution, you're pulling balanced shots that match your high commercial standards. The ability to make on-demand shots is also ideal for popping behind the bar between rush periods.
Where the Flair truly excels is in the hands of an expert operator. With experience manipulating pressure profiles, you can achieve nuanced extractions beyond the capabilities of any machine. Its open system also allows experimenting with alternate portafilters and accessories.
While requiring more technique than traditional machines, the control and consistency the Flair provides has converted me to manual espresso full time. For passionate baristas seeking to fully express their skills, it sets a new gold standard in at-home equipment. With a bit of practice, any aficionado can achieve pro-level results.
For my money, the Flair represents the perfect combination of art, portability and adjustability. It is now an essential tool in my house and throughout the country at barista competitions.
Advantages:
- Compact and light-weight design, easy to carry around and store at home or when traveling.
- Adjustable and interactive brewing.
- Strong and steady quality espresso shots with control of the pressure and temperature to personal taste.
Inexplicably, the Flair Espresso Maker PRO 2 is an excellent barista-level answer for serious consumers or coffee lovers seeking performance and adjustable brew. It would by no means be suitable for newcomers, however, or for an individual seeking to keep costs at a minimum.
Pros:
- Made of long-lasting and high-grade materials that would last a long time as long as it was well cared for.
- Easy to maintain and clean with easy removal parts and minimalistic design.
Cons:
- Must be practiced to become accustomed to the manual lever system, thus not suitable for beginners.
- Low capacity, only one shot at a time to brew.
- May be complemented by other accessories, including a grinder and a tamper, for the optimization of the brewing process.
- Pricier than other manual espresso machines on the market.
A Bonus Recipe
Flat White
Flat White
What Is a Flat White?
What Is a Flat White?
A flat white is prepared from espresso mixed with microfoam—a silky, smooth steamed milk that creates a creamy texture without the frothiness of a cappuccino.
This beverage stands out because it strikes a fine balance between the strong flavor of espresso and the lightness of steamed milk, which is thicker and more velvety than what you’d find in a cortado.
While a cortado offers an equal measure of espresso and milk, with the effect that the coffee tastes more assertive, the flat white offers a creamier taste at the same serving size level.
Compared to a cappuccino, which is marked by frothy foam on top, the focus in the flat white on microfoam gives an even mouthfeel, and its appeal to aficionados who can appreciate a lower-key coffee experience with richness of texture.
Ingredients
Ground espresso coffee (about 18 grams)
Cold milk (whole or 2% for texture, about 150 ml)
Instructions
Grind your coffee beans to an espresso grind. You will need to have about 18 grams of coffee for a double shot.
Fill the ground coffee into your espresso machine portafilter. Fill it so that it is even, so it will pull out evenly. Pull two shots of espresso directly into your coffee cup.
While the espresso is pulling, fill your milk jug with cold milk to the bottom of the spout, which will usually fill up with the correct amount. Heat the milk using the steam wand of your espresso machine until it has increased in volume by approximately one-third and is smooth and glassy with tiny, fine bubbles.
The ideal temperature is at 60-65 degrees Celsius (140-149 degrees Fahrenheit), where the milk is hot but not burnt.
Pour the steamed milk on top of the espresso from low height to get a smooth combination, then tip the jug upward for the last few drops to create a little white spot at the top. Then, immediately serve to enjoy the best texture and heat.
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