Unplugged Italian machine with good flavor-flair espresso maker out of the box

An excellent flavor non-plugging machine-flair espresso maker out of the box

Kickstarter is really the creator of the coffee artifact, and many projects are really good things.

Flair Espresso Maker began to raise funds in Kickstarter in November 2016 and achieved its target and put into production in just one month.

And after the upperclassman got it, he tested it for a whole month.

I really can't put it down, because Flair is really the best flavor non-plugging machine that senior has ever used.

Whether it's espresso drinking alone or adding milk foam to make lattes or cappuccinos. Synonymous coffee

Even directly add beans from a single producing area to make s.o.e (concentrated in a single producing area) and S.O Cabo.

All can not beat flair, and the flavor is really very good, easily beat the general cafe

Today, I will open the box to introduce this home espresso artifact, and introduce the practice of espresso.

The next senior will introduce the content of making Italian coffee with milk foam. Please look forward to it.

First of all, the new version of the outer box of Flair, the shape of Waller paper suitcase.

The design concept of industrial style from the inside to the outside is fully revealed.

No matter which version of Flair comes with a free anti-collision case that you can carry with you.

Therefore, the main function of the outer box is to prevent the carrying box from being scratched during transportation, and it can be recycled after opening the box.

Dengdeng, this is the essence of Flair Espresso Maker.

A black anti-collision carrying case

The size of the box is about 32 "248 cm, which is, in short, slightly larger than A4 paper (29.7 cm).

The material is like the hard box storage bag of a computer, which is full of anti-collision function.

The design of Flair attaches great importance to outdoor elements, after all, it is not plugged into the electronic machine.

In addition to being able to use it at home, go out to communicate with friends or camp or set up stalls. Wait for outdoor occasions

Just one case can be carried around. The whole case weighs about 2.2 kg (one head)-2.6 kg (two heads).

Regardless of size or weight, it is quite portable equipment that can be taken out of the house.

Open the box, the parts are arranged very neatly fit design, it makes people feel very refreshing.

The picture shows the fun version of the two cooking heads, and the top cover of the box is thick bump foam, which can protect the Flair from displacement and wear.

Take out all the parts and begin to witness the strange moment: complete the assembly in 10 seconds.

The two largest parts: the foot base and the pull bar arm have a tenon.

Put it straight in and assemble it! It doesn't even take 10 seconds.

Industrial style black body and red cooking table, bright muscle lines, very American hard style

Of course, this kind of non-plugged Italian machine is meant to be man, which makes it cute and cute, but it doesn't look like it.

There is a transparent cup and plate, and the circle in the middle is the landing point of espresso.

Don't tilt your head for a long time, just put it in the circle

The cups and plates and the red cooking table have the height of 10cm, so it's okay to put a mug (usually a mug is 8-9.5 cm).

So whether it's a latte cup or a kabu cup, just aim at the circle and put it full.

You don't have to pour an extra ounce cup into a large cup, and you don't have to hold a high pedestal to connect the espresso.

The black waist curve is cast with the Flair logo, and the simplest card tenon design

But can eat up to 70 pounds = 32 kilograms, strong industrial design ability is to strike a balance between lines and strength.

The pull bar arm is shaped in a circular arc and is quite long in length.

On the one hand, it allows you to apply force with both hands to make more stable pressurization.

Second, the force can be reduced by using a long lever, and even a very fine grinding degree can be easily extracted.

And the greatest advantage of this kind of pull bar pressure, which is also the favorite place of the seniors.

The pressurized surface of flair is completely in line with the arm of the bar, and you can directly feel the pressure caused by the coffee powder.

Without going through the complex and invisible internal pressurized structure, the force is directly reflected in the extraction of espresso.

This direct feeling, which can be summarized, is the best thing about flair.

After all, how much pressure do you use, but you can't feel it directly, so how do you adjust it?

In addition, the pressure is given without going through the curved pipe, so there is no problem that the pressure at the relay point will interrupt the uneven.

On the other hand, in order to accommodate the small fuselage, many pressure conduction channels are designed for the smaller unplugged press.

When you use it, you will obviously feel that the pressure gives you a break point, and the pressure varies from large to small, which naturally makes the extraction of espresso unstable.

Flair's design of giving pressure from a single point in one breath is actually the core key to the good taste of coffee.

Next, let's take a look at the cooking head, which is also an important technology for flair to taste good.

The bottom layer is a filter, which can hold up to 18 grams of coffee powder.

It can be said that the largest weight of unplugged presses, but also close to the quantity of commercial Italian machines.

More powder can basically provide more resistance, making your crema more significant.

Therefore, filling the filter as much as possible is the key to making thick crema.

The second layer is a metal filter, the main purpose of which is to let hot water seep evenly into the powder layer.

And prevent hot water from directly washing out the powder layer, and the fine aperture also has the function of pressurizing.

The third floor is the water supply container, which is where the hot water is filled.

It looks like a simple design, but in fact, this can be taken down the container.

Let flair become the machine with the highest extraction water temperature among the major non-plugged electronic machines.

If the water supply container is preheated first, the temperature can be maintained at a maximum of 90.5 degrees c, which is quite close to the commercial machine.

Compared with other pipelines, it can not be completely preheated without being plugged in.

With higher extraction temperature, more crema and extraction flavor are guaranteed.

The top lid is the place where the bully arm is connected to exert pressure.

The purpose of the material with heat-resistant resin is to reduce the heat absorption of metal.

There is a washer next to it, which can effectively give hot water pressure.

When my pull arm is pressed down, the roller on the arm will push the lid down smoothly.

The hot water in the hot water container will pass through the metal filter to push the hot water evenly into the coffee powder in the filter.

The degree of grinding of coffee powder is a little finer, and a very tight powder layer will be formed after eating hot water.

And the coffee powder will expand after absorbing water, and if you press it down, you will feel that you can't hold it down.

It takes a little effort to squeeze the water out of the coffee powder, which is the resistance of the coffee powder.

The resistance and hand pressure of coffee powder will compete with each other.

The greater the resistance of coffee powder, the greater the hand pressure, you have to press it hard.

The greater the resistance of coffee powder, the lower the hand pressure, the easier it is.

When the resistance of the coffee powder falls, press hard for about 20-40 seconds to complete the extraction.

Basically, there will be the right amount of crema and full of coffee flavor.

So pull bar extraction with a little effort of both hands, with observation time, you can do better and better.

Next, we will officially begin to extract espresso, and learn more suggestions on how to make crema and flavor.

Before filling the powder, preheat our water supply container in hot water and wait for extraction before taking it out for use

It can keep our water temperature to the highest, which is also the key to the amount of crema.

The water temperature that is too low basically wants to have crema is very limited.

There is a thick anti-scald ring on the outside of the water supply container.

It can prevent your hands from being burned + to increase the heat preservation effect.

Flair is still very useful and accurate in the detailed design of small parts.

Next is the action of filling powder, which is usually cheap and not plugged in this part is often done casually.

Either the filter is too small to hold much powder, or there is no cloth powder ring to pour a powder to make it dirty.

Otherwise, the filler is rotten, or there is no filler at all, so it feels bad to use it.

By contrast, the whole flair is ready, and you don't have to buy it any more. the experience is good.

The complimentary cloth powder ring has a great effect, and it depends on him to fill a lot of coffee powder into the filter.

All-metal fillers are designed to be suitable for both caliber and weight

If the caliber of the filter is fully closed, there will be no uneven problem when filling and pressing.

Having a sense of weight can reduce the strength of filling and make it easy for you to fill tightly.

Cloth powder ring and filler can also be used at the same time, there is no need to take it up and down

This is a very convenient design for flair, which needs twice powder distribution.

Our beans have been ground, and it is suggested to grind the finest scale of the home bean grinder for the first time.

Seniors have tested, little Fuji flat knife, Pegasus, little flying eagle, akira, tiamo … All the household machines are fine enough.

Put the cloth ring away first.

It is suggested that the amount of powder for grinding is 17-19 grams, and the effect is good.

Deep baking can be 17-18g, shallow baking can be 18-19g.

The seniors suggest that flair should be filled with powder twice to increase resistance and reduce failure rate.

First pour about half of the powder into the filter cup

Shake it so that the powder layer is evenly distributed

Then fill the coffee powder with a filler.

You don't have to press too hard for the first time, you can feel the coffee powder is solid.

The second time, pour all the remaining powder into the filter.

It is normal that the coffee powder will be higher than your filter.

Because the coffee powder is still loose at present, after filling it, it will be obediently in the filter.

At this time, it is very important to have a cloth powder ring. A lot of powder actually falls on the filter, in the cloth powder ring.

If you don't have a cloth powder ring, you'll know how bad it is to pour powder all over the floor and how dissatisfied with the filter.

Shake it a little bit and let the coffee powder fall evenly.

But don't be too violent, don't forget that the lower half has been filled and pressed.

In the second filling, you don't need to take off the cloth powder ring, just take the filler to compact the powder layer.

You can press all the coffee powder into the filter with a little effort.

Try to keep the level of coffee powder noodles, otherwise it will affect the extraction.

After pressing, the powder layer will show this situation.

It is compact and there will be no residual powder, and the powder must be lower than the edge of the filter in order to cover the metal filter.

If you can fill the filter with 17-19 grams of powder, there will basically be enough crema.

If you are proficient in the process of cloth powder, it is actually quite fast, and the seniors fill in a cake for no more than 30 seconds.

After all the preparatory work is done, we are about to enjoy the best play, the extraction process.

Put the espresso cup in the circle first.

Put the packed filter on the red cooking table.

A replaceable filter can increase the speed of continuous cup extraction, and it is generally convenient to have two boiled heads.

Then cover it with a metal strainer.

Remember to cover the filter completely.

If the metal filter doesn't go in, it means you have too much powder or the powder layer is not compacted.

Then take out the hot water container in the preheating and put it into the filter.

Pay attention to the red ring inside facing down, do not install the wrong side

Then pour in 100 degrees C boiling water, of course, you can also cook at a lower water temperature.

But if you want rich crema, it is recommended to use high water temperature.

There is a wire in the water supply container that can tell you the appropriate amount of water.

Deduct the water absorption in the powder layer and extract about 40-50 c c of espresso at a time.

Finally, put the lid into the water supply container and start pulling. Pressurize it!

The upperclassman suggested that the first paragraph should be presoaked first.

First, press a part of the water into the coffee powder to make the powder layer draw water.

This action increases the resistance of coffee powder, allowing you to extract more flavors and crema

As soon as you press down, you will obviously feel the resistance, which is the resistance of coffee powder.

Don't press down when you feel it, but maintain the angle of the press.

At this time, a small amount of water has been put into the coffee powder for pre-soaking for about 10-15 seconds.

If you relax and pull, your arm will bounce up instead, and that's resistance.

It's also the most interesting part of the bar, where you have to balance resistance and hand pressure.

After pre-soaking for 10-15 seconds, the pull bar arm can be pressed down smoothly.

But don't push too hard. if you feel the resistance, press it down.

The whole process of extraction is maintained for about 20-40 seconds with the best flavor.

Under pressure, thick crema will be extracted.

At this time, we should try our best to maintain the strength and speed of the pressure, not fast or slow.

Keep the extracted lines in a thin straight line

Try to keep continuous without interruption, don't get too thick and don't splash.

Too thick lines or spatter represent insufficient resistance of coffee powder, it is possible that you press too hard.

or finer grinding/packing more powder/packing powder layer more firmly

Adjusting to the best impedance is also one of the joys of unplugged machines

Experiment a few times to adjust well, and then you don't need to adjust all the time

If the extraction is good, use medium-dark roasted espresso beans

At least 1/2-2/3 crema can be extracted, and there will be obvious grease feeling in the mouth.

It is absolutely enough to make Italian coffee with milk. This senior will demonstrate it in the next article.

Of course, you don't have to pursue a thick crema to represent a good drink.

Especially for lighter baked s.o.e., there may be only a small layer of crema.

But the flavor is indeed quite complete and wonderful, good flavor is what the seniors really pursue

The basic features of Flair Espresso Maker are introduced here.

As long as the variables are tested a few times,

It's not hard to make a good espresso, it's even better than many restaurants.

And there's a very comfortable and fun extraction process, which is the unplugged charm.