Using Slayer
Introductory Brewing Information
Slayer is a unique method for preparing espresso. Familiar processes and variables
may need to be altered when using this machine. Consider the following
generalizations and guidelines when preparing espresso with Slayer.
Roast Profile
Slayer utilizes flow restriction and multiple extraction sequences to permit
“flavor profiling” for individual coffees. Because dark-roasted beans may not
exhibit the full potential of your Slayer, nor the flavorful complexity of your
coffee, Slayer recommends light and medium roasts.
Ground Particle Size
Due to its slower introduction of water, permitted by a precision needle valve,
Slayer is able to brew espresso with coffee that has been ground at extremely
fine settings. Smaller particles reveal more of the coffee’s surface area to water,
thereby allowing the extraction of more flavor-carrying oils. These oils create a
rich, silky mouthfeel, mask bitterness, and increase perceived sweetness. When
setting up your grinder, target a setting that achieves the recommended
beverage yield with the recommended dose weight in the recommended brew
time. Continue reading for recommendations regarding these brewing
parameters.
Dose Weight & Basket Size
During its extended “pre-brew” phase, Slayer saturates the ground coffee puck
to an extent of thoroughness that no other espresso machine can match. As a
result, the coffee puck’s resistance to high pressure and maximum flow is
minimal. In order to achieve adequate extraction time, Slayer recommends
using 19-21 grams of ground coffee in the included portafilter basket. Lighter
doses and/or larger baskets will lead to prohibitively short extraction times and
may cause channeling.
Bed Depth & Tamp Pressure
With most espresso machines, firmly tamping ground coffee is essential to
forming a puck through which water will evenly flow. Due to its slower
introduction of water, Slayer changes the importance of tamping: instead of
tamping to a specific pressure (e.g. 30 lb.), Slayer recommends tamping to a
specific depth in order to achieve the adequate headspace between the coffee
puck and the shower screen. This space allows the coffee to release gas and
bloom before brewing. To ensure consistent results, target a tamp depth that
levels the top of the tamper piston with the top of the portafilter basket
(approximately 10 mm).
Brew Time
With most espresso machines, extraction should last 25-30 seconds. Due to its
slower introduction of water, Slayer may brew espresso in 40 seconds or more.
Begin by targeting a 45-second (20s pre-brew + 25s brew) extraction time.
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