espresso shot from flair espresso maker

Pro or Classic? Review of the Flair Espresso Makers

Manual espresso makers aren’t toys anymore. In this review, I’ll compare the Flair Classic and the more recent Pro-version. Which one should you get?
Asser Christensen
Asser Christensen
Licensed Q Arabica Grader, M.A. Journalism

We’re currently going through a renaissance for manual espresso machines. If you’re a true espresso lover (and not just steamed milk & syryp addict like most people 🤨), then you’re right to be excited about the development.

Manual espresso is fun to make, and the devices tend to be very attractive price-wise compared to all the ancient Italian stuff. Also, you don’t have to worry about the hundreds of things that can go wrong. Electric espresso makers tend to finicky.  

In recent years we have seen a bunch of exciting manual espresso makers, all capable of making genuine crema-covered shots. There’s the Rok, the Cafflano Kompresso, the Cafelat Robot, and so on.

And of course, there are the various Flair Espresso makers, which we are going to take a close look at in this review.

Does it have what it takes to stand out among all the other cool machines? And which model should you get? Let’s find out.

Flair Espresso Maker
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Flair Espresso Maker
This bundle includes the pressure gauge and tamper. Make barista-level espresso at home

What’s unique about the Flair?

The Flair Espresso Maker has gotten a lot of attention since it was launched as a Kickstarter project in 2016. The mastermind behind the product is the Brazilian mechanical engineer, Sergio Landau. After retiring, he started to tinker around with the idea that eventually turned into the Flair.

Since then, we have seen a couple of different iterations of the Flair.

  • The first one is called the Classic
  • Then came the Signature
  • And finally the Pro arrived in 2018 (a Pro 2.0 was announced in late 2019, however)

However, they all kind of build upon the same idea: Use a single lever to force water through a small, compressed puck of coffee.

When I encountered the Flair for the first time at a conference, I was initially turned off. The workflow seemed complicated and counterintuitive. Pre-heating didn’t sound like fun. At the same time, the handleless portafilter struck me as weird.

It wasn’t until I got the Cafflano Kompresso (which in many ways has a similar construction to the Flair) that I started to appreciate a more avant-garde approach to espresso. I loved that it was portable, and the shots were not bad at all.

inside the flair espresso suitcase
The device comes in a handy little case suitable for a roadtrip.

Then Flair released their Pro model in 2018, which has cool features such as a pressure gauge and a bottomless portafilter. I kept hearing good things about it and eventually ordered one for myself.

I later talked to the guys from Flair about the possibility of using the standard portafilter and brew head with the Pro frame. It turns out this is possible. All you need is a plastic conversion ring that you insert in the portafilter base. Flair obliged to send me this so that I could make a comparison between the Pro and the Classic.

(Just so that everything is upfront: I did pay full price for the Pro. The conversion kit and Flair Signature brew head, on the other hand, I got free of charge)

Does it make real espresso?

Before we dive into the real review and comparison, let’s address some frequently asked questions.

  • Crema? Yes, the Flair does make genuine espresso with crema and all. It performs well around 6-9 bars of pressure. It’s possible to go even higher up, but the company does not advise this.
  • Difference in quality? There should be no quality difference in espresso between the standard and the Pro version. The company states this, and it’s backed up by my observation.
  • Need a grinder? Yes, you need a proper grinder to get good results with the Flair. Most grinders under $150 won’t make the cut.

You should check out this rather quick and simple video to get an idea of the workflow and the different parts of the device before we go into the next section of the comparison. Then everything will make more sense.

Other things to be aware of?

All the Flairs (Classic, Signature & Pro) have a lot in common. Let me tackle a few drawbacks with this kind of device in general, before we dive into the more nitty-gritty comparison. 

  • Limited serving size: Unless, you buy additional p0rtafilters, it’s not going to be fun to entertain multiple people. With a normal portafilter, you can just knock the puck out, brush of the basket, and dose and prep. This device is more for the lonesome espresso-wolf. With the Pros bigger basket, however, you can make a pretty long shot that’s kind of shareable. 
  • Arm strength needed: It does require a bit more strength than I had imagined to pull down the lever. If you’re at 5-6 bar, it’s not a big deal, but at 9-10 it starts to become something akin to exercise. 
  • No lattes: I know you already know this, but just for the 1 % out there still wondering: There’s no steamer here. That means no lattes or cappuccinos. You’ll have to buy a standalone steamer if you’re into that kind of stuff. 

Flair Classic, Signature & Pro: Differences

While the Flair Classic and the Signature are more or less the same product (the difference is mainly down to looks), the gap between the latest generation, the Pro, and the original is more significant. In the following section, I’ll break down the pros and cons of each of these offerings

The main difference between the Pro and the Classic is: 

  • The size and shape of the basket
  • The brew head
  • The amount of accessories 

That’s basically it. Well, of course, the materials on the Pro are a lot more luxurious, but that doesn’t really matter when it comes to shot quality.

The pressure gauge is automatically included with all Pros. However, you can also get it as an add-on with the original device.

  • Pro dose size: 18-22 grams
  • Classsic & Signature dose size: 14-18 grams

In general, the sheer amount of upgrades and bundles is a little bit confusing with the Flair line-up at the moment. For their own sake, I hope that they’re able to streamline it a bit more. 

All-metal Pro basket & dispersion screen vs Signature basket.

Bigger isn’t always better.

The bigger basket is nice to have; however, it’s not something of a deal-breaker for me. Usually, I’ll go for a dose of around 16-19 grams no matter which model I brew with.

The Pro also comes with a massive brew head compared to its little brother (520 vs. 265 g). The idea is that more thermal mass increases temperature stability. This, of course, is the case. However, the bigger brew head also requires more energy to be heated. It’s a considerable chunk of stainless steel.

At the beginning of my testing phase, I realized that many of my shots were lacking some sweetness. Once I became more diligent about preheating, I immediately brewed improved espresso.

flair espresso pro pre heat
It’s easy to preheat the brew head by attaching the silicone cap

Luckily, there’s a preheat cap with the Pro, which is rather handy. The lid is made of silicone and easily slides on to the bottom of the brew head. Then you can pour hot water directly into the cylinder — no need to mess around with a bowl.

I did get better results when preheating twice.

With the basic version, however, I felt like my shots were well-extracted even with a single preheat. Science seems to back up this thesis.

Preheating & Physics:

I used a brew temperature calculation model to investigate things further. It turns out that the difference in thermal mass between the two brew heads call for rather different approaches. This shouldn’t be a big surprise since the Pro is almost double the weight. (This model doesn’t factor in the two respective baskets. Including this weight, the results would be even further apart.)

  • The calculator showed that the first preheat would take the classic brew head from room temperature to about 73°C / 163°F.
    By using water straight off the boil that would still land me a brewing temperature of 89.5°C / 193°F according to the model. For a medium to dark roast that would yield a decent result.
  • With the Pro version, however, the laws of physics seem to back up the need for a second preheat.
    One cycle will only bring the cylinder to 68.5°C / 193°F.
  • This will not be quite sufficient. Your brew temperature will end up being around 85°C / 185°F 

Conclusion: You can get away with pre-heating the Classic brew head once, but with the Pro you should definitely do it twice

Again, pre-heating isn’t as complicated as one might fear with neither of the versions. Even though the Flair Classic & Signature don’t come with a cap, you can insert the piston to create a seal, and then turn the two upsides down. You can then add boiling water, and leave it to preheat while you dose and prep.

Flair Classic preheat
You don’t need a bowl to preheat the Flair Classic properly

Naked portafilter

With the portafilter itself, there are some significant differences. The Pro is bottomless. While that doesn’t change anything in terms of flavor, it’s pretty awesome to be able to see every little detail of the extraction process.

Flair just announced a new version of the Pro – the so-called ‘Pro 2.0.’ It has a detachable spout and a stable bottom that should be even easier to prep and use.

The standard portafilter has a spout, and due to the plastic, it does feel quite a bit cheaper. 

The portafilter I was testing was the upgraded Signature-version, where you can remove the plastic spout and brew bottomless. Even though it’s not quite as visible as with the Pro, you still get some of visual feedback on your dose, prep & tamp. I imagine you could put a small mirror (or camera phone) at an angle, if you really want to geek out and monitor every step of your extraction. You can also bend down and keep an eye on the basket but that would make pulling the lever with the right amount of pressure more challenging. 

Basket shape  

The Pro portafilter has a bigger diameter, which makes it more like a traditional one. The Flair Signature basket is a lot deeper and more narrow than you’d typically see on traditional espresso makers. This means that it’s easier to create pressure because there are fewer square inches. It also means that you can use slightly coarser grounds.

In my experience, these two side-effects were positive. With the standard, it felt as if I could use less strength when pressing down the lever.

I crave an delicious shot, not a workout, so for me, this was positive.

Being able to use a coarser grind is not something that meant a great deal to me since I have capable grinders, however, some potential Flair owners out there might only have something like a Baratza Encore. I have a feeling they can probably get away with using the standard with a grinder like that (you’ll have to do the espresso mod, though).

Pressure gauge

As mentioned before, you can get the pressure gauge for the standard as an upgrade.

The gauge was one of the things that convinced me to get the Flair in the first place.

After brewing both with and without, I can’t say that it’s essential to have. Once you have internalized the right level of pressure in your biceps, as well as found the proper grind size, it shouldn’t be necessary to look at the gauge.

I have been experimenting a little bit with pressure profiling, but to be honest, my shots haven’t been better or worse when doing those kinds of things. There are already so many different variables with espresso (and coffee in general), so if there’s one less thing to think about, it’s probably okay.

flair espreso gauge
Don’t go over 10 bars of pressure!

Workflow with the Flair Espresso Maker

As mentioned before, the workflow was good with either device; once I had wrapped my head around the design. Honestly, it’s not much more work than an electrical espresso machine or using a Moka pot.

Both versions of the Flair have their own pros and cons when it comes to the workflow. The preheating is different from each other, but I can’t say that one is better or worse. It’s true, you have to be more thorough with the Pro brew-head, but since it has the silicone cap, it’s rather easy.

Cleaning and knocking out the puck is simple with both devices, provided you make sure to squeeze out all liquid. After you have pulled your shot, just put in another cup, and press the lever again. That will leave you with a dry puck and a basket that is easy to clean.

I did have a few instances where the dispersion screen on the Signature-version was kind of stuck, and I had to use the side of a fork to help lift it out. The dispersion screen, which is lined by a rubber gasket, is probably, the single part I dislike the most about the Flair Signature.

On the Pro, you get a more sturdy, all-metal screen, that’s very easy to remove.

 

 
 
 
 
 
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Which one should you get?

Both Flairs make great espresso. If you’re up for geeking around, working on dialing in coffee, and so forth, you’ll soon get your head around the concept. However, it’s not a completely frictionless experience.

Brewing with a Flair Espresso Maker is not much more complicated than using a stovetop espresso maker. The main work lies in dialing in the grind, and pulling down that lever if the grind size is not perfect (It can be tough to pull down if you’re just a touch too delicate!)

Whether you should choose the Pro or the Flair Signature should be a matter of your wallet and your desire for premium-looking things.

Yes, the basket, and (especially) the dispersion screen on the Signature do feel a bit cheap compared to the stainless steel-bonanza on the Pro.

However, the more elongated portafilter and the more shallow thermal mass does seem to make everything go a bit easier on the Flair Signature.

That being said, if you have a quality espresso grinder and the patience and desire to pull barista-level god-shots, then look no further than the Pro.

Conclusion

The Flair Pro and Signature are surprisingly similar in terms of the resulting shots. The real difference lies in the dose size, the quality of the materials, and the ability to customize and tweak the details.

Espresso is a pretty expensive hobby, but combine one of these with a decent grinder, and I think you’ll get a very competitve package. Both in term of quality and price. 

At the same time, these devices aren’t only for people on a budget. If you don’t care particularly about milk coffees (or expensive repairs), this the ideal alternative to the typical home espresso maker.

PROS

  • Budget-friendly
  • Decent to very good shot quality (does require some practice
  • Doesn’t take up much counterspace
  • Easy to fix if broken

CONS

  • Not suitable for more than one or two persons (unless you buy extra portafilters)
  • Requires some some dial-in time
  • Takes some effort to pull the lever down
Where to buy? The Pro is only available on Flair’s website, while the most basic Classic and the slightly more advanced Signature can both be found on Amazon
about the author

about the author

Hey, I’m Asser Christensen from Denmark – the founder & editor of this site.

I have been crazy about caffeine for almost as long as I can remember. Today, I’m a licensed Q Arabica Grader and full time coffee writer.

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