Announcement

Collapse
No announcement yet.

Flair maker temperature management ? It may never work.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Machvayne
    replied
    I used to preheat the brewing chamber upside down with the piston in the bottom. I found that I get much better results putting the brewing chamber in a mug and filling the mug with water straight off the boil.

    I normally pre-heat 3 times for at most 30 seconds each. If you leave it too long the temp will drop too much.

    Leave a comment:


  • roosterben
    commented on 's reply
    Haha, actually the Rocket is at home and I use the Flair at work, I have an old Sunbeam 6910 which I donated to work which the Flair sits beside it, I use the Sunbeam to froth the milk.

    I tend to agree the temp drop being unavoidable and I think maybe of the cylinder was insulated on the outside or had a thick plastic sleeve on the inside you would get less heat loss.

  • zw359
    replied
    Originally posted by roosterben View Post
    Interesting results, I think the temperature in say a E61 group would stay hot pretty much the fill 30-40 second shot as I have a Scace at home. The water pushing through tends to sit flat on 93/95 degrees for a a full extraction. I think in part due to the amount of hot metal in the group which has been pre-heated and has hot water circulating.

    I have been using my Flair Classic everyday for the last few weeks at work and maybe I should do some temp testing.

    My process;
    1. Boil the brew chamber (but not the portafilter) in a kettle at 100 degrees for a few minutes.
    2. Place grounds (about 15.5 grams atm) in the portafilter which has been rinsed in hot water
    3. Froth milk on a separate machine and pre-heat the cup for coffee
    4. Then I place the brew chamber on the flair straight from the kettle with some silicon tongs and immediately fill with water which is close to 100 degrees
    5. Usually do a 20-30 second pre-infusion and the shot takes another 40 seconds or so

    I haven't measured the temps, I am getting some really nice tasting shots but not really the same full body or flavour for the same beans I get from my Rocket Giotto or the cafe which uses the same beans. I struggled to get any good crema until I went finer with grind and started heating the brew chamber in a kettle. I will try go through the process and have a look at temperate with a probe without making a coffee and see what the temp range is.

    There is an excellent Facebook group called "Brew with Flair" if you haven't seen it, has some good tips and also the inventor is on the group.
    This is probably be the most common way to use flair. Ok I also tried start pouring the water at 95 or 96c , But the 5 or 6 degrees drop is still there. My point is the 5-6 water temperature drop will always be there, even without pressing through coffee ground. Does your Rocket complain “no no” with a flair next to it?/

    Leave a comment:


  • roosterben
    replied
    Interesting results, I think the temperature in say a E61 group would stay hot pretty much the fill 30-40 second shot as I have a Scace at home. The water pushing through tends to sit flat on 93/95 degrees for a a full extraction. I think in part due to the amount of hot metal in the group which has been pre-heated and has hot water circulating.

    I have been using my Flair Classic everyday for the last few weeks at work and maybe I should do some temp testing.

    My process;
    1. Boil the brew chamber (but not the portafilter) in a kettle at 100 degrees for a few minutes.
    2. Place grounds (about 15.5 grams atm) in the portafilter which has been rinsed in hot water
    3. Froth milk on a separate machine and pre-heat the cup for coffee
    4. Then I place the brew chamber on the flair straight from the kettle with some silicon tongs and immediately fill with water which is close to 100 degrees
    5. Usually do a 20-30 second pre-infusion and the shot takes another 40 seconds or so

    I haven't measured the temps, I am getting some really nice tasting shots but not really the same full body or flavour for the same beans I get from my Rocket Giotto or the cafe which uses the same beans. I struggled to get any good crema until I went finer with grind and started heating the brew chamber in a kettle. I will try go through the process and have a look at temperate with a probe without making a coffee and see what the temp range is.

    There is an excellent Facebook group called "Brew with Flair" if you haven't seen it, has some good tips and also the inventor is on the group.

    Leave a comment:


  • zw359
    started a topic Flair maker temperature management ? It may never work.

    Flair maker temperature management ? It may never work.

    Some interesting measurement of flair brew temperature.
    1 preheat the brew chamber without coffee basket, but with top piston, in the boiling water for a few minutes
    2 Then I put on the empty coffee basket with Bottom sealed.
    3 pour boiling water which is hold nicely in the chamber
    4. Measure water temperature with probe thermometer . Preheated probe.
    Result. 93 to 88c drop in 35 seconds.
    I think that is normal process for brew a cup. The room temp is 24, no coffee added in the basket.
    I didn’t measure the chamber temp, but it is dangerously hot to work with.

    my conclusion Is the flair will never work as 90-96 range for perfect espresso. It’s on the low temp side for under extraction.
    maybe it’s why people report getting sour coffee.
    As for the coffee taste itself, I like it. I think it is Better than Moka pot brew. Just not as “standard” temperature.

    please let me know if you have better temperature management.
Working...
X