Classic Espresso Maker (Flair Classic)

The Flair 58 platform is pretty much my ideal. I’ve got full BT graphing with scale and pressure sensor, and combining that with the manual feel of the lever interacting with the puck is the right combination of data- and human-driven coffee-making for me. I have a 46 mm step down basket and I’d maybe like a heated Flair version of that (like the 49 but heated). There are maybe other ways to optimise the platform but the Meticulous is too detached from the human side for me, as are the Decent machines, but I definitely feel like they are taking the best alternative approach. Other lever machines like the Strietman seem excellent, but take a more proprietary approach.

You were right the first time - I have the 58. I used to have the Pro2, and it was quite fiddly assembling it every time (although you get used to it), and the heat loss even with good preheating made everything quite a rush. So I was talking about my experience after upgrading. If anything, the 58 mm diameter reduces the cup quality, that’s why I have the step down basket to 46 mm. That way I get the best taste like the Pro and Classic but don’t need to worry about heating. Your Classic probably has less issues with heating than the Pro2 since it’s thinner, and they made the chamber thinner on the Pro3, probably for similar reasons

Happy Tamper has an alternative 58 mm basket with a conical geometry that they say achieves something similar to a step down basket. They call it the Fusion Shot. I have the Graph 58-46 and I like it a lot but on the Flair I feel like the extra distance from the step makes it behave a little oddly

I would get a Flair ([https://flairespresso.com/product/the-flair-classic](https://flairespresso.com/product/the-flair-classic)) and pull a real 9 bar shot for like $100-$140.. Otherwise you could pull sub 1bar SOUP shots with the ORB that would taste good with milk, but lack the body you are probably looking for.

Flair classic + kingrinder is probably your best bet!

Additionally I would recommend one of the Flair machines with preheating built in. I started trying to get into espresso with a classic flair and all the extra steps before hand just lead to me never actually using it.

Second that. Lever machines have the advantage that you can always control the pull and more importantly you get feedback. So you can control the pre-infusion time and ramp up/down the pressure with the lever. This is really helpful if you plan to brew medium or light roasts which are not forgiving as darker roasts. I don't know if you have the same level of control with the Picopresso. Users have reported on Home Barista that they observed hissing sound from the top when they grind finer. I have used the Flair Classic and they make pretty decent espresso. Controlling the temperature was however always difficult. Preheating works in principle but since metal dissipates heat, you can never predict the temperature of the water hitting the puck. Which means, achieving consistent results would be a challenge. I guess this is the case for all manual brewing machines including the Picopresso. As it is your first espresso machine, I doubt if you'd notice the difference in shot quality between both the brewers. However as your technique and taste pallet evolves, you'd most likely buy better machines. In such a case you could always keep your Picopresso as a nice portable brewer to carry along.

The Flair workflow is a pain, especially when making multiple drinks. I have one and a La Pavoni and the Flair only gets travel use. (Edit: Didn’t realize the 58 has a more “normal” workflow than the classic Flair). I bought my mom a Bambino Plus + Sette 5 years ago and she absolutely loves the setup. The machine hits a real sweet spot as a step up from a Nespresso, as the instant heat is EXTREMELY practical for exactly your use case (early morning pre-coffee caffeination), to the point where I’m shocked that nobody has really nailed that in the “step-up” machines. There are better grinder options today, and you have some choices with the machine (you can find a second-hand La Pavoni around that price range, or any of the options you listed). If I were to swap pieces of my setup for my mom’s, I’m fully confident I’d get a similar (or perhaps better) shot out of her machine with my grinder, but the gap between her Sette and my Mignon XL is serious (though the price sweet spot may be somewhere in the middle).

39mm classic was always easier and more consistent for me. Shots did not taste inferior at all. However, workflow for multiple shots and cleanup were easier for the 58 (I had 2 shot kits for classic). I split the difference with the stamped 58-49 step down from Sworks and custom tamper from Etsy. My grinder was happier as well (SSP Cast V3 couldn't fully pressurize lighter roasts at chirp for 58mm).