I think I have my Flair dialed in. The pressure gauge is a must have. This was a delicious shot made with light roast yirgacheffe, just from a grocery store, and ground just with a Bodum Bistro (you can get away with more with a manual machine, since you have complete control). It’s a pain in the ass to make coffee this way (and I use a NanoFoamer for milk), but I rarely drink coffee, and I love the Flair. I like that it’s a pain in the ass.
16/32 in 31 seconds, not quite 9 bar. Sweet, complex, moderate acidity, good texture. You couldn’t ask for a more perfect puck or a prettier shot (not that crema adds anything useful).