Flair is available in five distinct models:
The NEO, FLAIR Classic, FLAIR Signature. FLAIR Pro2, FLAIR 58.
From novices to specialists, Flair models are designed to meet the needs of all people who want to brew espresso, regardless of their level of expertise.
Is an easy-to-use, low-cost way to brew great espresso right in your own home.
The Neo was designed to be simple, eco-friendly, cost-effective, and enjoyable, all while delivering a good cup of coffee. Flow-control 2 portafilters with removable spouts for cleaning and de-clogging.
These improved portafilters will make it easier to make espresso by controlling the flow of brewing water through your coffee grounds and ensuring proper espresso extraction. As a result, you can use any type of grinder to grind your beans, from pricey burr grinders to more affordable bladed grinders. That's all there is to it! Stunning shots of espresso with a generous coating of crema.
Classic comes with everything you need to brew café-quality espresso whenever and wherever you want it.
There's no better manual espresso maker than the Flair Classic. To brew cafe-quality espresso at home, you'll need a lever espresso press that can brew between 6 and 9 BAR pressure.
Every Classic comes with a Bottomless 2-in-1 Portafilter that lets you brew espresso either spouted or naked.
In order to minimize any potential mess, you can either brew with the spout in or remove it and brew bottomless so that you can monitor your extraction and fine-tune your grind.
Since you can wash the portafilter on both sides with the Bottomless 2-in-1 PF, cleaning is a breeze.
Understanding espresso brew ratios can be a bit of a challenge. Does the concept of a double shot still hold up? And what effect do they have on the flavor of my coffee?
When it comes to the amount of espresso you get from your coffee grinds, these questions are all relevant.
Making espresso with the Flair is a lot of fun. With this knowledge, you will be able to produce excellent coffee with your Flair Espresso machine and understand how each component works together.
The coarseness of your grounds will be determined by a variety of factors, including the type of bean and dose used, as well as the quantity of preheating, brew water temperature, tamp force, and pressure applied.
Espresso Beans must be ground finer than beans used in a drip coffee maker. If you don't see much crema when brewing, try grinding your beans finer and/or dosing higher until you obtain the taste and characteristics you want.
Temperature stability requires pre-heating the cylinder. Before brewing, fill the cylinder halfway with boiled water and pre-heat for at least 30-45 seconds. If you bought a stainless-steel piston, it should also be preheated. Finally, preheating your cup with hot water can help to keep your beverage warmer for longer!
The maximum dose is what fits in the portafilter with room for the dispersion screen.
The minimum dose depends on how low you can go while still generating enough resistance to develop system back-pressure (6-9 BAR).
The PRO and PRO 2 portafilters have a tapered lower part that needs you to fill the baskets with enough coffee grinds to create a firm tamp.
The Flair could be used with or without the bolt. Only bolt the main component to the base if you do not want to travel with the Flair frequently.
If you leave the Flair permanently assembled and want to attach the base to the main piece, first make sure the main piece's bottom tab is all the way in the base.
To ensure that the main component stays to the base, tap the top with something soft (rubber, plastic, wood). Then, flip it over and insert the bolt. It screws in a little skewed at first.
If you want to disassemble the Flair regularly, don't bother with the bolt.
Learn more brewing methods in our free coffee brewing class.
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).