By-pass is my default brewing method. I come from years of Americano, so it's nothing unusual for me. IMO there is no one fixed ratio good for bypass. In general, finer the grind, less water and less contact time it takes. Since you are using less water, you want to go finer. Think of it as a spectrum. At

The IMS BaristaPro and E&B Superfine were my favorites. But, honestly, the stock basket also worked fine for me

Is anyone roasting this? I got it from showroom, and it's right up my alley - subtle, fruity, bit of chocolate, lots of body. The problem I'm having is that it's quite tricky to roast: wide distribution of bean sizes, from what looks like peaberry to pacas leading to uneven roasts; quite crashy for a natural; has a nasty tendency

Thank you all for the great responses! I ended up not purchasing this unit, and went instead with a beautiful La Pavoni. But I know the responses here will prove useful to others who, like myself, are searching this group for information like this. And, I'll probably keep going down this rabbit hole, and may yet refer back to these

Bought in 2018, used during travel and in my office at work (pictured). Still working as good as new; may need a new set of gaskets soon, which is only 8$ on their website. Included: 1. Flair Signature Pro 2. All original accessories: puck screen, portafilter, brew chamber, frame, pressure gauge, drip tray, tamper, funnel, carry case 3. Additional

I can appreciate the benefits but I'd rather just use proper filters