Flair 58+2 – Your craft, your print, your perfection
Imagine this: It's 7 a.m. Total silence. No humming vibration pump. No electronics making decisions for you. No automation telling you what to do. There's just you, the lever, and the coffee.
You reach for the lever. You feel the weight – solid aluminum, precisely milled, perfectly balanced. You pull it down. Slowly. Controlled. You feel the resistance of the water pushing through the coffee puck. 2 bar... 4 bar... 6 bar... 9 bar. You feel the oils being released. You see in the magnetic mirror the espresso flowing – thick, syrupy, golden brown. You are the machine. You are the engine. You are the control.
This is the Flair 58+2 . This is espresso in its purest form.
The Flair 58+2 is the ultimate flagship of manual espresso makers. It combines the tactile experience of a lever machine (like the legendary La Pavoni or Europiccola) with professional commercial standards (58mm portafilter, as with La Marzocco or Synesso). But here's the difference: thanks to the ingenious preheat controller on the base (now even easier to use – simply plug it in, press the button, and you're done), you'll never again have to fumble with hot water to bring the brew group up to temperature. It's ready when you are. No waiting. Just perfection.
The "+2" signifies the latest evolution – the second generation of the Plus model: beautiful walnut accents (wooden handles on the portafilter and base), a magnetic shot mirror (you can see the espresso extraction live), and optimized cable management (the cable is detachable – perfect for transport or minimalist kitchens). This isn't just a machine. It's a design statement. It's art that works.
The chemist's perspective: Why "feeling" fundamentally improves taste
Why manual control is better than electronics:
As coffee roasters and aroma specialists, we know that no two pucks are alike. Humidity fluctuates (winter vs. summer, morning vs. evening). Bean age changes (freshly roasted vs. 3 weeks old). Grind size varies (even with the best grinder). All of this affects the resistance of the coffee puck – and therefore the extraction.
An automatic espresso machine operates blindly at 9 bar. If the grind isn't 100% perfect, you're out of luck. Too fine a grind? Blockage, bitterness. Too coarse a grind? Channeling (water finding weak spots), underextraction, weak shot. The machine doesn't notice. It just keeps going.
With the Flair 58+2, you feel the extraction. You feel the resistance in your hand. If you notice that the resistance is too high (too fine a grind), you press more gently – low pressure extraction (6-7 bar instead of 9 bar). This prevents over-extraction and bitterness. If the resistance is too low (too coarse a grind), you press faster – you compensate with more pressure. You correct in real time. That's impossible with electronics.
The chemical advantage – Pressure Profiling:
You can use "Pressure Profiling" intuitively – without software, without a display, just with your hands:
1. Pre-infusion (2-3 bar for 5-10 seconds): Gentle pressure to bloom the coffee grounds. The water slowly penetrates, gently dissolving the sugars and oils. This adds sweetness and body .
2. Main Extraction (9 bar for 20-25 seconds): Full pressure to completely extract the aromas. This brings intensity and depth .
3. Declining Profile (6-7 bar at the end): Towards the end, reduce the pressure to avoid bitterness. This brings balance and clarity .
The result? An espresso with a texture and balance that many electric machines costing three times as much can't achieve. Creamy, velvety, complex, perfect. This is science. This is craftsmanship. This is why the Flair is so special.
Your ritual with the Flair 58+2 – 7:00 to 7:06 am
Manual preparation isn't stressful. It's Zen . It's the opposite of rushing. It's the moment when you forget everything else and only you, the lever, and the coffee exist.
Imagine:
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7:00 AM – Warm-up:
You plug in the cable. You set the preheat controller to "High" (for light roasts like Wild Peach ) or "Medium" (for dark roasts like Cozy Chocolate ). While you grind (3 minutes), the brew head heats up electrically. No hot water baths. No fuss. Thermal stability: Check.
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7:03 AM – Prep:
You use the professional 58mm portafilter (gastro standard – compatible with all IMS/Normcore/Weber Workshops precision baskets). Add 18g of Nutty Delight coffee . Tamp with the included 58mm tamper. Lock in the portafilter. It feels just like a large La Marzocco – solid, precise, perfect. Fill the chamber with hot water (approx. 95°C from a kettle).
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7:04 AM – The Reference (The Ritual):
You reach for the lever. You pull it down. Slowly. You watch the pressure gauge (on the side). You hold 3 bar... wait for the first drop (pre-infusion, 5 seconds)... the first drop falls – thick, dark, intense. You press further. 6 bar... 9 bar. You feel the sweet spot – the resistance is perfect, not too high, not too low. You see in the magnetic mirror (below the portafilter) how the espresso flows – thick, syrupy, golden brown, perfect. You let the pressure drop gently (declining profile, 6 bar at the end). The last drop falls. 25 seconds. 36g out. Perfect.
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7:06 AM – The result:
You lift the cup. You smell it – chocolate, nuts, caramel, intense. You drink. And you realize: This is different. This isn't "good" – this is perfect . The body is maximum – creamy, velvety, full. The sweetness is vibrant – no bitterness, just depth. The mouthfeel is incredible – like liquid chocolate. You made this yourself. With your own hands. With your own control. This is your espresso. This is perfection.
Perfect for the Flair 58+2
The Flair 58+2 is a true all-rounder – but it shines particularly with these beans:
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Cozy Chocolate:
Use a long pre-infusion at low pressure (2-3 bar for 10 seconds, then 9 bar). The espresso will be as creamy as melted chocolate. A dream of body. Maximum sweetness. Zero bitterness. It's liquid milk chocolate.
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Nutty Delight:
Classic pressure profiling – 3 bar pre-infusion (5 seconds), then 9 bar main extraction (20 seconds), then 6 bar declining (5 seconds). You taste nut, caramel, chocolate – all perfectly balanced. This is the signature flair shot.
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Wild Peach:
This is where your strengths shine. High temperature (preheat high), rapid pressure build-up (short pre-infusion, then immediate 8-9 bar). The Flair teases out the peach notes – clear, vibrant, fruity, sweet. Without any harsh edges. This is manual profiling. This is coffee on another level.
Technical details – The added quality
Who is the Flair 58+2 right for? – The honest answer
You don't need the Flair if you just want to push a button. If you're half asleep in the morning and simply need caffeine. If you don't have the time, the inclination, the interest. Then the Flair isn't for you.
But treat yourself to the Flair 58+2 if:
- You want restaurant-quality espresso at home – but don't want to spend 3000+ CHF on a dual-boiler machine. The Flair delivers the same espresso as a La Marzocco Linea Mini. Period. For a fraction of the price. The difference? You're the engine. Not a vibration pump.
- You love control . You want to feel the coffee extracting. You want to experiment with pressure profiles – Slayer-style shots (long pre-infusion, gentle rise), turbo shots (short, intense, high pressure), declining profiles (gentle fall-out). You want to understand what pressure profiling means – not just read about it, but feel it .
- If you want to save space . It's slim (36cm x 25cm footprint), quiet (no vibration pump – just the sound of flowing water), and portable (detachable cable, compact design). Perfect for small kitchens, campervans, offices, anywhere.
- You appreciate aesthetics . The walnut elements (wooden handles), the black finish (matte aluminum), the magnetic mirror (polished, glossy) – this isn't a device, it's a design object. This is art that works.
- You're a purist . You don't want electronics making decisions for you. You don't want automation that patronizes you. You want craftsmanship. You want control. You want to feel what you're doing. That's the philosophy of Flair – coffee in its purest form.
The truth is: The Flair 58+2 isn't the simplest machine. It's not the fastest. It's not the most convenient. But it is the most honest . It's the most direct . It's the most intense . If you're ready to commit to it—if you're ready to celebrate the ritual—then the Flair is the ultimate espresso machine.
What you get – Everything you need
- Flair 58+2 Base & Lever Unit (solid aluminum, precision machined)
- 58mm portafilter with walnut handle (gastro standard, compatible with VST/IMS)
- High-flow filter basket (sieve, precision laser-cut, optimal flow rate)
- Puck Screen (stainless steel, for perfect water distribution and a clean puck)
- Preheat controller & power supply (3 levels: Low/Medium/High, detachable cable)
- Tamper (58mm)
- Magnetic shot mirror (you can see live how the espresso is extracted)
- Support from a Swiss specialist retailer (we know every detail, we help with every problem)
Frequently asked questions about the Flair 58+2
Do I need a special mill?
Yes, absolutely. Since the Flair uses a genuine 58mm commercial portafilter basket (like La Marzocco, Synesso, Slayer), you need a grinder suitable for espresso. But here's the special thing: the Flair 58+2 reveals every nuance . With an entry-level grinder, you'll get good espresso. With a high-end grinder, you'll get magical espresso.
Our recommendations:
To get started:
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Varia VS3 or VS4 – Perfect for 1-5 shots per day, delivers classic, creamy shots
For maximum potential (this is where the Flair shines):
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Varia VS6 – Variable RPM, total control, perfect for those who love to experiment
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Lagom P80 – 80mm Burrs, maximum body, creamiest shots ever
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Lagom 01 – 98mm/102mm Burrs, maximum clarity, analytical precision
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Weber EG-1 – Perfect balance, design statement
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Mahlkönig E64 WS – Grind-by-weight, maximum comfort
The truth is: The Flair, paired with a high-end grinder, delivers espresso that rivals setups costing over CHF 5000 – for half the price. That's not marketing. That's physics. That's why so many enthusiasts are switching to the Flair.
Is preheating complicated?
No, that's how it used to be (with older models you had to run hot water through the brew group). With the 58+2, you simply plug in the cable, press the button (Low/Medium/High), and the brew head heats up electrically. Three minutes later: Ready. Thermal stability has never been so easy with a lever espresso machine. That's why the Flair 58+ (and now the 58+2) is so revolutionary.
Can I use this to make milk foam?
No, the Flair only makes espresso (but it makes it perfectly). For milk foam, we recommend two options:
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Subminimal NanoFoamer – Battery operated, creamy foam in 20 seconds, perfect for on the go or small kitchens
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Flair Espresso Wizard – The perfect partner for the Flair 58+2. This stovetop steamer, designed by Flair itself, delivers gastro-quality milk foam (creamy, velvety, microporous). It's the dream team for manual espresso.
Together with the Flair, you have a setup that beats any fully automatic machine – espresso quality like in a specialty café, milk foam like from a professional barista. Everything manual. Everything under your control. Everything perfect.
How long does the Flair 58+2 last?
No wear and tear (no vibration pump, no valves, no complex electronics that can break down). Only mechanical parts – levers, portafilter, brew group. All made of aluminum and stainless steel. Everything repairable. Everything built to last. This is a machine you can pass down to your children. You'll only need new seals when they wear out.
The Flair 58+2 & High-End Mills – Here the full potential unfolds
The truth about manual espresso machines: The Flair 58+2 is only as good as the grinder you use. And here's the difference to automatic machines: With an automatic machine (with a vibration pump and fixed 9-bar pressure), you can't correct grind errors. The machine just keeps going blind. With the Flair 58+2, you can compensate by manually adjusting the pressure – but that's not the goal. The goal is: perfection from the start.
And perfection begins with the mill.
Why high-end grinders excel with the Flair: The Flair 58+2 allows you to taste every nuance . If your grinder delivers a perfect particle distribution (few fines, no boulders, consistent grind), you'll taste it immediately – maximum body, maximum sweetness, perfect balance. If your grinder is average (mixed particle sizes, many fines), you'll taste that too – bitterness, astringency, flat body.
The Flair hides nothing. It shows you the truth. And when the truth is brilliant – when you're using a high-end grinder – then the result is magical .
The perfect partners for the Flair 58+2 – mills that deliver perfection
Entry-level (but capable of making espresso):
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Varia VS3 – Conical 38mm burrs, maximum body, perfect for 1-2 shots per day. The VS3 delivers classic, creamy shots – ideal for Cozy Chocolate or Nutty Delight .
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Varia VS4 – Conical 53mm burrs, more power, more clarity. The VS4 is the sweet spot for most Flair users – enough body, enough definition, perfect for 3-5 shots a day.
High-end (this is where the Flair unfolds its full potential):
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Varia VS6 – Variable RPM (500-1600), 58mm burrs, total control. You can adjust the speed to control the flavor – high RPM for maximum body (1400 RPM with Cozy Chocolate ), low RPM for maximum clarity (800 RPM with Wild Peach ). The combination of the Flair 58+2 + VS6 is unbeatable for those who love to experiment.
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Option-O Lagom P80 – 80mm Mizen OM Burrs, maximum body, minimal fines. The P80 delivers the creamiest, velvetiest shots we've ever pulled from a Flair. The body is incredible – like liquid chocolate. Perfect for Nutty Delight or Cozy Chocolate . This is soul food. This is perfection.
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Option-O Lagom 01 – 98mm/102mm Mizen Burrs, maximum clarity, analytical precision. The Lagom 01 is for the 5% specialists – for those who want to taste every detail . With the Flair 58+2, you can isolate every single flavor compound – peach, sweetness, vibrant nuances, all clearly defined. Perfect for Wild Peach or experimental fermentations. This is the endgame.
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Weber EG-1 – 80mm CORE Burrs (magnetic), perfect balance between body and clarity. The EG-1 is the most beautiful grinder in the world – and in combination with the Flair 58+2, you'll deliver shots that taste like they came from a specialty café. Creamy, complex, perfectly balanced. This is the dream team for purists.
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Mahlkönig E64 WS – Grind-by-Weight, 64mm Flat Burrs, maximum convenience. The E64 WS is perfect for anyone who doesn't want to weigh their coffee manually – it grinds directly to weight (e.g., exactly 18.0g). Combined with the Flair 58+2 grinder, you have maximum convenience and maximum control. Perfect for 10+ shots a day or small offices.
The truth is: The Flair 58+2 with an entry-level grinder (VS3, VS4) already delivers better espresso than most fully automatic machines. But the Flair 58+2 with a high-end grinder (P80, Lagom 01, EG-1) delivers espresso that rivals 5000+ CHF La Marzocco setups. The difference? You pay half the price. And you're in complete control. Of everything.
Our advice: If you buy the Flair 58+2, invest in a good grinder as well. The Flair reveals the truth – and when the truth is brilliant, the result is magical. If you're willing to pay for a high-end grinder (P80, Lagom 01, EG-1), you'll experience espresso on a level you never thought possible. At home. Every day. Perfect.
The ultimate Flair setup – Normcore equipment for maximum precision
The truth about manual espresso preparation: With the Flair 58+2, every step is crucial. The grind. The dose. The tamping. The water temperature. The pressure. If even one step isn't perfect, you'll taste it immediately – channeling, underextraction, bitterness. But when everything is perfect? Then the espresso is magical .
Normcore specializes in building precisely this kind of equipment – tools that elevate manual coffee preparation from "good enough" to "perfect." Precision tampers. Spring-loaded mechanisms. Tamping stations. Everything designed to guarantee consistency . Everything designed to get the best out of your Flair.
Normcore Equipment – The perfect tools for your Flair 58+2
1. Normcore Spring-Loaded Tamper (58mm):
The problem with manual tamping? Inconsistent pressure. Sometimes you press with 15 lbs, sometimes with 35 lbs. This leads to varying puck density – and therefore inconsistent taste. The Normcore Spring-Loaded Tamper solves this problem.
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How it works: Integrated spring with calibrated resistance (e.g., 30 lbs). You press until the spring compresses – click, done. Exactly the same pressure every time.
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The result: A perfectly uniform puck, every time. No channeling (water finds no weak points). Maximum extraction. Consistent flavor – from shot 1 to shot 100.
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For the Flair: Indispensable. The Flair reveals every irregularity in the puck (you feel it in the lever). With the spring-loaded tamper, you eliminate this variable. Perfection becomes the norm.
Our tip: Combine the normcore tamper with a WDT tool (Weiss Distribution Technique – fine needles to break up clumps). This is the perfect workflow: WDT → Spring-Loaded Tamping → Perfect Shot.
2. Normcore Tamping Station (58mm):
The problem with the Flair? You don't have a portafilter holder (like on a full-size espresso machine). You have to hold the portafilter in your hand while tamping. That's imprecise. That's uncomfortable. That leads to uneven pucks.
The Normcore Tamping Station solves this problem – elegantly, professionally, perfectly.
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How it works: You place the portafilter in the station (it holds it stable, horizontal, and perfectly aligned). You use the spring-loaded tamper (30 lbs, even, flat). The puck is perfect – level, dense, and homogeneous.
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The result: No more uneven tamping. No more channeling. No more stress. Just perfection.
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For flair: Game-changer. The Tamping Station transforms your counter into a professional barista station. Everything organized. Everything clean. Everything perfect. That's the difference between a "home setup" and a "professional setup".
Bonus: The tamping station keeps your work surface clean – no more coffee grounds on the counter, no chaos, just orderly perfection. This is what professionals use. This is what you should use.
3. Normcore Puck Screen (58mm):
The problem with manual machines? Uneven water distribution. The water doesn't hit the puck evenly – hot spots (over-extraction) and cold zones (under-extraction) form. The Normcore Puck Screen (precision laser-cut stainless steel filter) solves this problem.
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How it works: You place the Puck Screen on the tamped puck (before you lock in the portafilter). The water hits the screen first – the screen distributes the water evenly across the entire surface of the puck. Perfect distribution. Perfect extraction.
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The result: No channeling. Higher extraction (you get more aromas from the bean). Cleaner shots (fewer fines in the espresso). Clearer taste.
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For the Flair: Recommended. The Flair 58+2 already comes with a puck screen – but the normcore screen is often manufactured with greater precision (tighter tolerances, better fit). If you want maximum perfection, use the normcore screen.
4. Normcore Precision Basket (58mm):
The filter basket is often overlooked – but it's crucial . Standard filter baskets have irregular holes (different sizes, uneven distribution). This leads to uneven extraction. Normcore Precision Baskets have laser-cut, perfectly uniform holes – maximum precision.
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The result: Even extraction across the entire puck. Improved consistency. Better taste. That's the difference between "good" and "perfect".
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For the Flair: Optional (the Flair 58+2 already comes with a high-flow filter basket). But if you want maximum perfection – if you want to pull shots at La Marzocco level – then use a normcore precision basket.
The ultimate flair setup – our recommendation:
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Flair 58+2 – The machine (manual control, catering standard, electric preheat)
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High-end grinder – e.g., Lagom P80 or Weber EG-1 (perfect particle distribution)
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Normcore Spring-Loaded Tamper – Consistent pressure (30 lbs, every time)
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Normcore Tamping Station – Perfect, horizontal tamping (no more crooked pucks)
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Normcore Puck Screen – Even water distribution (no channeling)
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WDT Tool – Breaking up clumps (homogeneous distribution)
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Precision scale – e.g., Timemore Black Mirror or Acaia Lunar (exact dosing)
The result? A setup that rivals 5000+ CHF La Marzocco setups – for half the price. Espresso at a level you never thought possible. At home. Every day. Perfect. This isn't marketing. This is physics. This is why so many enthusiasts are switching to the Flair.
Visit us in Bern or Zurich – we'll show you the complete setup live. You'll experience what professional equipment feels like. You'll understand why Normcore + Flair = Endgame.
Experience espresso anew – Handmade, Perfect, Yours
Get the Flair 58+2. Available immediately from our Swiss warehouse. Or visit us in Bern/Zurich – we'll show you how it works live. You'll understand why so many enthusiasts are switching to the Flair. You'll experience true craftsmanship.
📦 Available for immediate delivery in Bern & Zurich | 🛡️ 2-year warranty | 🇨🇭 Official Flair Partner
The Coffee Coaching Club tip: Applied aroma chemistry
The Flair 58+2 is perfect for our Wild Peach . Here's the perfect recipe:
- Preheat to the highest setting (High – 95°C+)
- Grind slightly finer than normal (the Flair is more forgiving of finer grinds thanks to manual pressure control)
- Start with 10 seconds of pre-infusion at 2 bar (gentle, controlled, you should feel the resistance).
- Then increase the pressure to 8 bar (not 9 bar – with light roasts, less is often more)
- Declining profile at the end (6 bar for the last 5 seconds)
The peach note is explosive – clear, sweet, vibrant, intense. The fruitiness isn't aggressive, but balanced. The sweetness isn't artificial, but natural. This is manual profiling. This is coffee on another level. This is why Flair is so special.
