I just purchased a flair 58+ two the other day. I’ve been weighing everything and using the correct ratios from my understanding. However my shots either spray like this or they last 10-15 seconds tops. Using 19g. Also using a WDT tool and tamper. My only guess left is that the grinder I’m using sucks. *Fellow Opus. I have it turned to as fine as it will go. I’ve noticed it’s really inconsistent and leaves 2-3 grams behind. The espresso shots always come out smelling incredibly sour too. Any and all help/advice is greatly appreciated.
by Impossible-Reach-283
27 Comments
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Probably too coarse of a grind. Your Opus might not be able to grind fine enough for your flair.
G
I’m on the toilet doing exactly that right now
Something about that shot pull is hilarious… sorry OP.
You need to grind finer. If you can’t, then you need to dose up. Also make sure you’re tamping the shot.
Are the beans fresh? Need to pep your puck better. And if that still doesn’t work then you also need a new grinder.
Bro, your extraction should be like 25 30 seconds
This looks exactly like my 100% Robusta, if it grinded fine enough.
Until you can grind finely, pull a longer ratio
I’m not going to say it because you already know the answer bro
All the gear……
I’m sure you know why
What coffee are you using, when was it roasted and what’s your grind setting?
If your grinder is already on the finest setting, try to increase your dosage. Maybe 21-22g. Doesn’t seem a big change, but it can make a big difference at lower grind settings.
Edit: also, are you adjusting both rings (macro and micro) on your grinder?
You might have to re-calibrate/zero your grinder if that’s as fine as it will go. Or grind coarser and join the soup gang.
“runny” 😭😭
grind finer
I also have a Flair and it spits if I don’t grind it fine enough. Just takes some adjusting to fine tune it.
The Fellow Opus is a grinder tuned towards pour over coffee and can’t go fine enough for espresso.
You only showed us half the preparation. We can guess and give you general guidance based on the shot pull but nothing beats showing the full process, including puck preparation.
Too much Taco Bell
Bad puck prep
What beans are you using? Everybody’s saying grind finer, which *can* be a solution, but the finest grind cannot fix a bag of Starbucks you forgot in the garage in 2023.
You need to go to a specialty roaster and get beans that were roasted fresh (“fresh” as in, within the last month. Ideally, around a week ago.)
If you did do that, then ignore my above comment. I don’t have experience with the Opus, so it could very well be that. In which case, you’ll need to increase the resistance via increasing dose. I use 22.5g of Coffee in my Flair 58, which allows me to pre-infuse for 30 seconds at 3 bar, before increasing to 9 bar, and backing off to 6 bar for the last 1/3 of the shot.
As for the sourness, if you’re coming off of dark roast and jumping headfirst into light roast, that’s to be expected. The acidity (aka “sourness”) is much more pronounced in light roasts than dark roasts. If you’re tasting your shot and it tastes too sour for your taste, increase your yield (i.e. go for a 19g:47g ratio rather than 19g:38g ratio). That acidity is *always* going to be there in light roasts. You’ll either have to get used to it and learn to taste the flavors past it, or stick to darker roasts.
Did anybody watch the entire video??? He makes a perfect shot on the second time! Y’all are hilarious 😂😆😂😂
Stale beans.
Buy an espresso capable grinder, preferably stepless. Its not hard to get temperature and pressure, but it expensive to get a grinder that can go fine enough (and uniform enough). Qulaity grinder makes more of a difference than the espresso machine. Get a pressurized protafilter for now, and start saving for a real grinder.
More fiber