Flair UPDATED PRO 3 (Black) - All manual lever espresso maker with a stainless steel brew head, pressure gauge, and a shot mirror

As an espresso enthusiast venturing into the world of home brewing, my exploration led me to the Flair Espresso Maker PRO 2 – a beautifully designed marvel, as much a piece of art and conversation starter as it is a tool, that has redefined my perception of what's achievable in the realm of home espresso. This espresso maker not only delivers world-class results with the right effort but also stands out as an exceptional value that has surpassed my global espresso experiences. Seriously - you'd have to pay 10x as much, or more, to make equal quality espresso with an automatic machine. Incredible Value Unveiled: From the outset, the Flair PRO 2 establishes itself as an extraordinary value proposition for those willing to invest the time and attention it deserves. As I delved into the world of home espresso, the PRO 2 became a beacon of affordability without compromising on the quality of the brew. Its manual lever operation may seem like a challenge initially, but the rewards it offers in terms of espresso quality make it a worthwhile journey for enthusiasts seeking an exceptional bang for their buck. Unlocking World-Class Espresso: The Flair PRO 2 transcends its price tag when paired with the necessary equipment, transforming my home into a haven for world-class espresso. My journey to espresso mastery was paved with the understanding that additional tools are not mere suggestions but prerequisites for unlocking the full potential of the PRO 2. A high-quality burr grinder, a temperature-controlled kettle, a distribution tool, and an accurate scale are indispensable companions on this quest for perfection. My Perspective on Espresso Excellence: Having tasted espresso from renowned establishments around the US and Italy, the Flair PRO 2 has set a new standard in my home. The manual lever operation allows me to connect with the brewing process, turning each shot into a personal masterpiece. The stainless steel brew head, pressure gauge, and adjustable features empower me to experiment and tailor each cup to my exacting standards. The Learning Curve: While there is a learning curve, particularly for a beginner like myself, the Flair PRO 2 becomes a patient mentor, guiding me through the nuances of tamping, extracting, and refining my technique. The journey is not just about brewing espresso but about mastering the craft with hands-on experience. Remember, refine your technique, take notes (mental or otherwise), and you will blow yourself away with the quality of your end result. Conclusion: In conclusion, my journey with the Flair Espresso Maker PRO 2 has been nothing short of transformative. From unlocking incredible value to crafting world-class espresso, this manual lever espresso maker has elevated my home brewing experience to new heights. For those willing to invest the effort and embrace the learning process, the Flair PRO 2 isn't just a machine; it's a ticket to an espresso adventure that rivals the best around the globe.

I recently decided to dive into the world of home espresso. I am a professional cook so the extreme manual nature of the flair ecosystem got my attention right out of the gate. I also love camping and I find the idea of really great espresso at the campsite very appealing. So I decided on the flair pro 2 over the flair 58 simply because this being my first espresso machine ever, starting out at $1000 investment after machine and accessories seemed a bit irresponsible given that I've never really even attempted to pull a real shot ever up to this point. The pro 2 put me into the $500ish range with grinder and that seemed more appropriate for me. I have had this machine for a little over a month now, have pulled roughly one full Peetes coffee bag worth of shots. So I believe I can give a decent review now from the viewpoint of a professional cook but novice beginner espresso machine user. I have spent the month watching countless youtube videos from Lance Hendrick to James Hoffman and others. I learned about bean types, grinders, grind size, dose size, water temp, brew pressures and so on. When it comes to kitchen matters, I tend to dive in and learn as much as possible. So now to using the product. It is really well built, it is pretty intuitive on how to use it and if you know what you are doing, you can pull consistent shots. I however am not good at it(yet). So with everything you get from flair you can pull shots. Sometimes great shots. And if you are good at espresso already you can probably pull consistently good shots. I struggled out of the gate because even though I created a very consistent and efficient work flow, the one variable I couldn't be consistent at was tamping. The tamper that comes with the flair is decent. It seems high quality and well made but for me, it's too small for my oger hands and getting a consistent flat and evenly pressed coffee bed with it is difficult. It didn't seem to matter what my grind size was, what my dose size was, randomly some shots would pull with little to no resistance and squirting channels everywhere. Others I couldn't even get to pull at all. And this is with me making wild grind size changes, 16g dose to 22g dose, it didn't matter. It became clear that the issue was my tamp. So I decided to invest in the normcore distributor and spring tamper. Oh, I had also bought the normcore WDT tool with the flair 2 pro. These extra tools have completely fixed all of my issues. The first shot I pulled using the distributor and spring tamper I pulled an 18g dose in 24 seconds with zero channeling which I'd never been able to do prior. I went two clicks finer on my grinder and pulled a second shot which pulled in 34 seconds, no channeling and was basically perfect. I almost cried haha. So, my very long winded opinion is this. Flair makes a great product for coffee nerds. If you are already good at making espresso, meaning your form and knowledge are there, you will have fun with this machine right out of the gate. If you are an extreme novice like me, I would suggest at a minimum getting a spring tamper until you are a pro at tamping. Tamping seems to be the most important part with the flair to getting consistent results. Having said all of that, I am most likely going to be moving this to my camping gear and replacing it with the flair 58. The work flow with the 58 is probably better for everyday use. handling the boiling hot billet water chamber and basket after every use is a little annoying but nowhere near a deal breaker by any means. If your budget is $500, get this. If you can afford $1000 all in or you already have a good grinder, get the 58.

There are so many videos on these I don’t know what to add but this. I have a coffee shop. Opened two months ago with a used originally 20k machine from 2013. We have had so many issues and Saturday it shot out water to the ceiling. So we had to close. So I decided to order this to re open. So I’m comparing this to a top of the line commercial machine. And wanna know what trully sucks and makes me so angry. Inhale exhale. It’s making shots better than some of my shots. Not all but enough that my 400 dollar payment is making me mad. However it’s a lot of work. But not too much. Like on my commercial machine I grind into a ports filter this would be hard. Who cares I’m upgrading to the 58/2 on their web site. So It takes a little practice but not much. It’s like pancakes. Be prepped to toss the first one. I don’t work for the company or do they have me anything however…. I’m in St. Louis. Boom n brew. Laugh. The process is like this. My 100 dollar grinder. I put it on 12 it was too small put it on 14-15 it was better. But for me the issues had nothing to do with this. My grinder was stopped up. My sc New scalled would not set. So you’re gonna boil some water and put the top on the pot. Grind some beans. Do this. Use the funnel and put in 20 grams in. Pack it with the funnel. Take off the funnel out on the screen. Put the porta filter on the machine. Put a bit of water in in let it soak. It’s to release carbon dioxide. Go get your hot preheated water thingy. Put it on top. I’d say for me trying to use this commercially this is the part that challenges me personally because I need to be able to dump and pump wood fire. It’s hard cause the thing is hot. But hotter water makes smoother less bitter shots. In general. But I have high medium standards and there are coffee shops all over town with bitter shots. So then you filll with hot water. Off the boil for me I want it hot and I know it’s going to cool. So a small change that is me being stuoid and picky is when you fill it it’s easy to over fill. However I just shoved the meter in and it over flowed a few drops fine. Remember I’m thinking commercial. Then your going to want a small as in a very small litttle square scaled. Under a glass and the scale should be zero we’d out. Because your going to measure the volume. It takes a smidge of holing the meter to get the lever centered at home you will get use to this. Then you adjust your mirror so you can see. Start pushing down softly. You want that bottom screen in the mirror to show a circle of coffee. I had a half and realized me 159 year old home was crooked. To I leaned a little right and there was a full circle so look at me being picky. After you see it kind of comming out you push hard till the gage is at 9 bars. You don’t have to be exact. But for people who really get into this you will be able to kind of work the pressure for timing. Etc. For a espresso or any drink that is like 50 percent milk or water or less like a machiotto (shame on you Starbucks calling a latte a maciotto when it’s supposed to be a “dollop” of milk) laugh. Then make that shot 40 grams. If your making like a cold lattes with sweetener and milk etc you can go to 45 even 50. But in general 20 in 40 out. They say up to 18 but that what we do and that’s what I did with this. And it worked. The beans I used were nine months only not ment for espresso. Dark. And still. Dang it. It was good!!! I hate that. I spent so much money. So manual shot are better with someone who has practice the machines are better for speed and consistency. The only real issue for me is lack of heating element. I have not tried a non heated shot. But for others it could be fine. If you’re making drinks with flavors and milk it’s fine but here’s the deal. Even though I’d rather go to a shop and have someone else make it no one can do that every day. This will make you shots that are cafe quality. That sucks for me. Laugh. But you will miss out cool atmospheres and fun conversation. But seriously. I’ll know more after the end of this week. And I’ll try to update if it is worth it to get the 58/2 that new. It’s not on Amazon.

TL;DR: Overall, I'm very happy with my Pro 3. It can make some of the best espresso you'll ever taste at home, as long as you're willing to put in the work. Once you get used to it, the pressure profiling and real-time feedback let you pull shots that would normally require a $2500+ machine. It's on sale at a very attractive price a couple of times a year, but for the full $325 retail price, there are some quality control issues that are hard to ignore. Having said that, if you enjoy a hands-on workflow and want incredible espresso without spending $2500+, this is almost your only choice. (If you want quick, easy espresso or have physical limitations, this probably isn't the machine for you.) PROS: 🥳 Genuinely excellent espresso once you learn the machine, it easily rivals much pricier setups 🥳 Real-time feedback and pressure profiling make pulling shots fun, intuitive and consistent 🥳 Uses less coffee than 58mm baskets while giving stronger, fuller shots (great for the wallet) 🥳 No loud pump, so quiet, compact, and satisfying to use CONS: 😩 Noticeable QC issues out of the box (alignment, bent screen, rough finishes, dings) 😩 Takes more force than expected to hit 9 bar, so not ideal for people with shoulder or arm issues 😩 Base has started to bend slightly after 6 months… not affecting use yet, but worrying nonetheless 😩 Workflow is definitely slower and more involved than with a semi-auto or automatic machine DETAILED REVIEW: BUILD QUALITY / QC / DURABILITY CONCERN: Let me get the negatives out of the way first. I only took off one star because I love the coffee too much to go harsher, but for a $325 product (I paid $240), the manufacturing issues are hard to ignore. The biggest surprise is that after about 6 months, the base of my machine has started to bend. The front and back edges now sit 2mm and 4.5mm off the countertop, so the whole thing rocks. It doesn't rock much while brewing, but it definitely can if I press even slightly off-center, and that makes it feel a bit unstable. It hasn't affected shot quality yet, but it's not what I expected from something with "Pro" in the name at this price. Hopefully it doesn't get worse, but it's something you should know is possible, and even "normal" according to Flair support. There are also several alignment and fit issues, as well as a bit of rust already present on the sides of the metal wheel that makes contact with the plunger. The brewing chamber support has a slight tilt, the plunger head is just tall enough that you always have to fiddle it under the roller before pressing down, and both of the shower screens I've bought (the original and a second one) arrived slightly bent. That bend is subtle but enough to leave a small gap at the edges, which lets water seep around and gives you a bit of unwanted pre-infusion. The plunger itself feels too plasticky for a part that takes all the force. I've seen photos of cracked plungers after months of use, and I understand how it happens. Mine is still fine, but I'm being careful. Cosmetically, my unit also arrived with several flaws. The mirror had a ding, the copper plating has rough patches that look like dings, and a bit of metal flashing on the lever actually gouged the frame the first times I lifted it (before I filed down the flashing), leaving a very visible mark in the black finish that slightly ruins the otherwise elegant look. Flair even sells "Refurbished & Blemished" units at a discount, and I honestly think that, if for nothing else, for these aesthetic blemishes, mine would qualify. If I lived in the US where returns are simple, I probably would've asked for a replacement. The dosing funnel also feels like a cheap generic part. It doesn't sit flush or grip the basket; instead it tilts, shifts, or falls off, which means I have to hold it while tipping the grounds into it and doing WDT. Even then, grounds still fall through the gap onto the basket rim, so you need to brush the rim before setting the chamber on top. Which is all weird because, meanwhile, the dosing cup/pusher that comes with the chamber is much nicer, making the funnel feel even more like a 3D printed improvised part. I've talked to Flair support the most important of these issues. They were responsive, but every issue was considered "normal," and no replacement parts were hinted at as a possible solution, which is surprising, since I've had companies replace items that cost both less and more than the Flair for much smaller defects (1Zpresso, for instance, offered to replace my entire J-Ultra if I wasn't feeling mine was quite what it should be, which in the end convinced me to keep on testing the grinder, knowing I was covered by the brand, and the grinder eventually proved to work just fine, it just needed settling time, or I did). Normally a product with this many QC issues would get a negative or at best a "meh" review from me, but the espresso is so good that I can forgive almost all of it. As long as the base doesn't keep bending to the point of failure, the cup quality outweighs the flaws. EFFORT AND FORCE REQUIRED: This is not a casual machine. You need more force than expected to hit 9 bar. I'm a big guy and think I have above-average strength, and I have to put my upper body weight on the lever. I definitely recommend putting the Flair on a surface that's lower than usual. I'm a tall guy who generally complains that all countertops are too short, but for using the Flair I find them perfect. Otherwise, on higher surfaces, it's quite awkward to press down on the lever at first, when it's almost vertical, requiring you to readjust your hands, arms or body midway or you'll feel some pain somewhere. Once you figure out a good stance and hand placement it's fine, but the first week gave me shoulder pain. Even now my palm gets a bit sore where I stack one hand over the other. However, if you're smaller or have more serious physical constraints, you may want to test it out before buying it. My wife, for instance, can't push it down at all. At this "Pro" level, I really think Flair should consider adding a handle extension like the Flair 58 uses so you can grab with both hands and get better leverage. HEAT RETENTION: Good news here: the brew chamber heats up fast. I don't have to preheat it multiple times or leave it sitting on a kettle like people did with older versions. I brew mostly dark roast, which helps, but I'm not seeing meaningful heat loss. I'm happy with this part. I've even brewed without preheating and had no real issues, though with the silicone funnel that goes on top of your kettle, it's really not even an issue or added effort to an already involved workflow. I will say it even has a bonus: it allows you to also heat up your cup over your kettle. So there's that. USABILITY: Once you get the hang of it, I really don't see it as much more complicated than using my old Breville Barista Max semi-auto. From the moment I put everything on the kettle to start heating and pop open my coffee bean can, to when I'm sipping that first delicious sip, I've clocked it at around 10-15 minutes. (And this includes washing the brewing bits, drying them, as well as cleaning and drying the Flair itself to keep it in mint "condish".) Yes, for people accustomed to pressing a button and getting a coffee, that's WAY too much… But, really, I find the only thing that takes me longer than using my old semi-auto is the cleaning bit, and that's no more than 3 minutes longer, if that. Moreover, I'm rather OCD, so I'm sure my times are on the longer side. The only caution in terms of use is that you'll definitely burn your fingers several times 😅. Anything that touches the kettle is going to be very hot, and in the middle of your workflow it's easy to forget. Just something to be aware of. PERFORMANCE AND TASTE: This is where the Flair Pro 3 absolutely shines. Once you get over the learning curve, you'll start pulling some of the best shots you've ever tasted! Pressure profiling is the feature that changed everything for me. I can shape the taste of each shot, adjust mid-pull, and "steer" coffees that aren't at their best into something really enjoyable. Real-time feedback makes the whole process feel natural. Honestly, the learning curve here felt much more intuitive than my semi-automatic machine ever was. WDT turned out to be the biggest factor for me. Slow, even WDT gives me consistent flow resistance with virtually no channeling. Upgrading to a better grinder (I use the 1Zpresso J-Ultra now, previously the Kingrinder P2) pushed things to another level. With the J-Ultra, every cup is at least good, and often fantastic. Not to brag… but I had the head chef of a very fancy local restaurant with over for lunch. He tried one of my shots, asked for 2 more after that! And when I had dinner at his restaurant (which, mind you, has "coffee" in its name) and he was recommending things to me, he whispered, "Whatever you do, don't order the coffee... it won't be anywhere near as good as yours." 😁 Easily one of the best compliments I've ever received about anything I've cooked—or brewed. THE 46MM BASKET ADVANTAGE: Because people are still obsessed with 58mm (even though the orignal espresso machines were rather around 49mm), one of the less obvious perks of the Flair is its 46mm basket. It's a huge reason I didn't buy the Flair 58 and couldn't justify going all-in on a Bianca or a Gaggiuino. With a 46mm basket, I use 15g of coffee and get far better espresso than I used to get with my old 58mm Breville at 18-24g. With how expensive coffee is these days, using less while getting more flavor is a real win. The deeper puck bed also allows for very thorough saturation and lets me grind a bit coarser, which considering the grinder I use, my arms appreciate. Preinfusing to 2g in the cup works beautifully, saturating all the puck without affecting the rest of the extraction, which, once you get up to pressure, acts like a traditional Italian espresso, that is the rest of the shot doesn't gush through, as normally happens with shallower pucks. Also, since adding this pre-infusion, I've had almost zero channeling in my shots, which makes me very proud of myself. ☺ WORKFLOW, CLEANUP, AND MULTIPLE DRINKS: As I mentioned, if anything, the cleanup is a bit longer than with other machines. However, it really isn't bad once you make it part of the ceremony. I rinse and dry everything (including the Flair's body) before I even taste my espresso, and by then the cup has cooled to a perfect drinking temperature anyway (usually above 55°C). The only annoying situation is making several drinks for guests. I can manage it, but multitasking while going through the Flair's involved workflow isn't the best. I bought a second basket and screen (btw, for some reason Flair sells them separately, so you need to dish out around $60 extra minimum if you want easier back-to-back shots), which really helps a lot, and I think will eventually become a necessity for anyone who buys the Flair and needs to make back-to-back shots more than, say, once a week. (If I were doing it again, I'd probably actually buy a full second brew kit, because swapping a hot chamber between baskets is not fun, and burns are almost guaranteed, as I mentioned earlier😅.) SCALE COMPATIBILITY: Finding a scale that fits under the Pro 3 without removing the drip tray was surprisingly annoying. If you want a cheaper alternative to the Bookoo scale (which I find the best option overall, albeit a bit small for my liking), the MiiCoffee Minipresso fits perfectly. But definitely read my review on that scale too, because it has its own quirks and issues… FINAL THOUGHTS: After six months, I'm very happy with the Flair Pro 3. The QC issues are real, I can't deny it, but as I got it on sale, I'm even more tempted to give it a big pass. As mentioned, the only worrying thing is the bend in the base, but if it goes no further, even this is a minor thing given the great results. I'll repeat that the force requirement is probably higher than what you expect, so that if you have physical limitations, try to test it before buying. And I will also say that if you don't want to invest the time and effort, if you can live with a lesser brew but favor practicality, then you should look elsewhere. (If I had a bottomless bank account, I would definitely buy a good semi-auto machine that allows me to profile, at least a Gaggiuino, for when I don't want to work for my espresso, or don't have the time to do so.) But in terms of the coffee: it's exceptional, and the joy of shaping each shot is something you don't get without spending $2500-$3000 on machines like the DE1+, Lelit Bianca, or Profitec Pro 700 with flow control. A Gaggiuino build is amazing, too, but at around $800 plus the DIY work, it's not for everyone. So, again, if you want fast, easy espresso, skip this. If you have arm or shoulder problems, also skip this. But if you're willing to put in time, effort, and a bit of practice, the Flair Pro 3 can give you some of the best coffee you've ever had, for a fraction of the price of high-end alternatives. I've already converted two friends and a pro chef to it, so that says a lot.

Beautiful machine! I tried using the Flair and I was failing miserably. Made a huge mess, and horrible watery Espresso. I was about to click “return” on Amazon. Then I ground my beans a LOT finer. And started getting in the ballpark. Another click finer and I made a pretty good Espresso. One final click finer and I pulled the best tasting Espresso that I have ever had in my life. Literally. Not an exaggeration. And I have had shots from real coffee shops before. This was by far better. Not sour, not bitter, not acidic. Just smooooooth and sweet. Almost like I added some sugar, even though I hadn’t. Simply amazing. If you are struggling, don’t give up. It will be worth it!

Manual is better!

I bought this to experience espresso like never before, it did not disappoint. I learned about pre heating not only my cup but the machine itself, which is beautifully simple to use and maintain, it will last a lifetime. Grind size has never been more important, this Flair has taught me how to better dial in my automatic espresso maker.

It's more work to make espresso on this machine compared to a regular espresso machine and it takes a lot longer, but you also get better coffee, as long as you enjoy the process as much as you enjoy the espresso this is for you. If what you need is quick coffee look somewhere else.