Espresso (Manual or Machine)

Parameters:

1. Coffee Beans: Use freshly roasted coffee beans and grind them just before brewing for optimal flavor.
2. Grind Size: The grind should be fine and consistent, resembling table salt.
3. Coffee Dose: A standard single shot of espresso uses around 7-9 grams of coffee, and a double shot uses 14-18 grams.
4. Tamp Pressure: Tamp the coffee grounds evenly and with consistent pressure to create a level surface in the portafilter.
5. Water Temperature: The water temperature should be between 194°F to 205°F (90°C to 96°C) for optimal extraction.
6. Brew Time: The ideal brew time is typically around 25-30 seconds.
7. Brew Ratio: A standard espresso shot is about 1:2 coffee to water ratio, meaning if you use 18 grams of coffee, you should aim for around 36 grams of extracted espresso.

Procedure using Manual Espresso:

1. Begin by heating water to around 200°F (93°C).
2. Grind your coffee beans to a fine consistency, and measure out the desired amount of grounds. The recommended ratio is 1:2, so for every 1 gram of coffee, use 2 grams of water.
3. Place the coffee grounds in the portafilter, and tamp them down using a tamper.
4. Attach the portafilter to the Flair Pro 2 and pull the lever down to begin the brewing process.
5. As the coffee begins to brew, it will be dispensed into your mug or cup.
6. Once the desired amount of coffee has been brewed, release the lever and remove the portafilter.

Procedure using Espresso Machine:

1. Clean your Portafilter.
2. Dose correctly.
3. Distribute your grounds in the portafilter.
4. Tamp evenly and consistently.
5. Rinse your group head.
6. Insert the portafilter and start brewing immediately.
7. After brewing, discard the puck, clean the basket and rinse the group head.