This video is showcasing a custom 3 group we built to 4A Coffee in Boston. The body panels had to be mirror polished, then nickel plated, then painted with Jollypop green to give the machine the reflective finish.# vimeo.com/44942990 Uploaded 5,506 Plays 6 Likes 0 Comments
This specific video shows/demonstrates how much finer you can grind the coffee when you slowly pre brew with a slow flow rate on Slayer. The finer ground coffee results in a (generally) sweeter more balanced coffee with much more body.
The slower flow rate (through the needle valve on Slayer) is completely different than staged or variable ‘pressure’ spoken about and found on other machines. If you can visualize… a garden hose and a fire hose are both are at 5 bars of ‘pressure’, yet the garden hose will fill a swimming pool much slower than the fire hose due to the slower flow rate.
When you make a coffee on a Chemex or V60, you slowly add a small amount of water to the coffee to allow it to bloom where the coffee is expanding due to the release of C02. Only after full saturation and the bloom falls do you continue adding water to the coffee and begin your extraction. If you were to make a coffee using this brew method and another coffee where you simply poor the same weight of water onto the coffee (without the bloom) the two coffees will taste COMPLETELY different. This is basically the same extraction principle when pulling a shot on Slayer…slowly add the water to the coffee allowing it to bloom and achieve full saturation – then go to full pressure to actually extract the shot. On Slayer, you use the needle valve to control how slowly/quickly this water is added during the first phase of the extraction. The needle valve is like a variable giggleur plus we use a 0.7mm giggleur for the 9 bar extraction. No other machine manipulates the flow rate in this way.
Again – this is completely different than other machines which simply vary the pressure through a single giggleur installed in the group head. Yes, you can adjust the “pressure” – but even at 0.8 bars the flow rate is very fast resulting in the coffee becoming saturated quickly. If your V60 recipe called for 25 grams of water for the bloom – you don’t quickly dump 25 grams onto the coffee or somehow add 25 grams of water at a low pressure…this would be ridiculous.
Why are we going to the effort of manipulating temperature, flow rate, pressure, grind? For us its to ultimately change the taste of the coffee…to find every possible nuance and bit of goodness that the coffee has to offer. Slayer was created for a single purpose – to flavour profile the coffee, and to do it simply and elegantly with as few bells and whistles as possible.
When you add the water slowly (during pre-brew) and adjust the grind finer it changes the taste and texture of the coffee. As I explained above, you can only grind super fine when you add the water very slowly during the first phase of the extraction (full saturation). If the water is added too quickly the coffee will choke and the extraction can take easily 1-2 minutes. Grinding finer results in much more body/viscosity as well as balance in the cup. You can (generally) increase sweetness as well as easily muting acidity depending on when you engage 9 bars or reduce the flow rate at the end of the shot. And since every coffee is different you can pull shots anywhere from straight 9 bars all the way to a very restricted flow rate for pre-brew. Once you understand the general concept of how these changes affect the taste of your coffee it is very simple to dial in your coffee – usually within 5-6 shots.# vimeo.com/44001991 Uploaded 11.6K Plays 7 Likes 4 Comments
We've decided to change from the standard Slayer crate logo we've been using for the past several years and wanted to really raise the bar and create a nice art piece for the top of our shipping crate. Hope you like it
This specific artwork with the green body was for a custom Kandy Green Slayer that is heading to Portola Coffee in Costa Mesa California.# vimeo.com/39335455 Uploaded 4,133 Plays 14 Likes 0 Comments
While in Australia I had the pleasure of visiting a lot of amazing cafes. What was immediately apparent to me is how serious they take their coffee and the quality of the cafes in general. What blew me away was how insanely busy some of these places were with the standout being The League of Honest Coffee. These guys are smashing out coffee at volumes I've only seen once before, and the quality of the shots and milk drinks were beautiful.
As I sat there and watched the baristas work, it struck me that I needed to shoot a video so that I could share it with everyone for a couple of reasons:
1. I want you to watch the entire video and really pay attention to whats going on. These guys have their systems down and every things moving like clockwork. I've watched it several times to notice all the details of how the flow of clients move, how there are two baristas on the customer side of the bar pouring drinks and interacting with clients and even delivering drinks. Pay attention to the sheer volume of shots being pulled and the number of pitchers being steamed. Honesty, I've never seen a cafe this busy running this well, its very impressive.
2. Often people feel that Slayer can only be used as a Single Origin machine on a slow bar. Sure, Slayer is the perfect machine for pulling beautiful SO's...But Slayer was designed to handle the volume of the busiest cafes and we're starting to see more and more cafes putting Slayer on their main bar. The reason for this is simple: Slayer has unlimited steam, even from a 2 group machine and will never let you down. Slayer's pre-heat system ensures that you're always pulling shots at your desired temperature. Slayer is ergonomic meaning that all hand movements are fluid and intuitive. Slayer is void of all unnecessary distractions...buttons, lights, switches, gauges, sight glass, etc and either completely removed or placed out of sight - this means that only what the barista needs to do their work is visible and this helps put the focus back onto the coffee. In short, Slayer is the perfect machine for production environments.
Although this is a longer video, I hope you watch it all and learn something from the way they're doing things down under and remember that Slayer puts the power into the hands of the barista.# vimeo.com/45143454 Uploaded 35.3K Plays 93 Likes 1 Comment
This video is showing the most recent customizations made to a Slayer 2 group for Portola Coffee in Costa Mesa, California.
We were contacted by Jeff, the owner of Portola, about a new cafe he was building. He had recently purchased a vintage LSM lever machine with hand hammered copper panels and wanted his Slayer to have a similar feel. After seeing images of the lever machine as well as artists renderings of Jeff's new bar we knew what we needed to do. Borrowing the shape of the tiles on Jeff's bar, we customized the back panel of his machine - then had them copper plated - then antiqued the copper to have a similar feel to his old lever.
We also designed a new cup rack for Jeff. We wanted to add to Slayer's already iconic look but wanted the design to have a light and elegant appearance. We came up with the flowing lines and arched back and determined Peruvian walnut was the perfect way to integrate the new cup rack with the existing design of the machine. Stainless steel is inset into the walnut to provide the strength necessary to allow the cup rack to be lifted from the machine when its full of ceramic cups and the two stainless rails hold the cups in place.
We had a great time on this design and fabrication and we'd encourage anyone in the Costa Mesa area to stop into the new cafe called Theorem and see this beautiful creation in person.
Contact us a Slayer for your customization desires# vimeo.com/50549048 Uploaded 15.8K Plays 25 Likes 2 Comments