Comments on: Brewing with Slayer http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/ Sat, 4 Feb 2012 02:42:55 -0800 hourly 1 http://wordpress.org/?v=3.0.3 By: Greg Jennings Jersey guru http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-959 Greg Jennings Jersey guru Tue, 06 Dec 2011 11:44:20 +0000 http://www.slayerespresso.com/?p=214#comment-959 I don¡¯t even understand how I ended up right here, but I assumed this put up used to be good. I don't recognise who you are however definitely you are going to a famous blogger if you happen to aren't already ;) Cheers! I don¡¯t even understand how I ended up right here, but I assumed this put up used to be good. I don’t recognise who you are however definitely you are going to a famous blogger if you happen to aren’t already ;) Cheers!

]]> By: amish attractions lancaster pa http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-765 amish attractions lancaster pa Mon, 08 Aug 2011 21:57:37 +0000 http://www.slayerespresso.com/?p=214#comment-765 Oh my goodness! an amazing article. Thank you! Oh my goodness! an amazing article. Thank you!

]]> By: Joel http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-445 Joel Tue, 03 Mar 2009 19:43:34 +0000 http://www.slayerespresso.com/?p=214#comment-445 Hey Alexander, THe shots honetly tast better than they look. SOO much body and texture. The mouth feel is literally like sipping chocolate. the shot times were really dependant on the pre-infuse pressure. Obviously the lower the initial and final pressure, the longer the shot. I say that the longest we went out to for full extraction was around 45 seconds, with the bulk of that time being eaten with pre-infuse. Mostly it was a function of ensureing the whole puck was saturated and bloomed and then hitting it. Once full pressure was engaged and then backed off, the timing kind of went more traditional and into the 20-30 second norm. Sorry I dont have more empirical numbers, but right now, it's mostly about playing around on it for me and seeing what it can do. Every day, we come up with interesting combinations and trials and we've found some of the results surprising. Oh man does it open up a LOT of opportunities with Single Origin coffees. @ Dave. Beer!?!?! See you in Atlanta! Cheers guys, Joel Hey Alexander,

THe shots honetly tast better than they look. SOO much body and texture. The mouth feel is literally like sipping chocolate.

the shot times were really dependant on the pre-infuse pressure. Obviously the lower the initial and final pressure, the longer the shot. I say that the longest we went out to for full extraction was around 45 seconds, with the bulk of that time being eaten with pre-infuse. Mostly it was a function of ensureing the whole puck was saturated and bloomed and then hitting it. Once full pressure was engaged and then backed off, the timing kind of went more traditional and into the 20-30 second norm. Sorry I dont have more empirical numbers, but right now, it’s mostly about playing around on it for me and seeing what it can do. Every day, we come up with interesting combinations and trials and we’ve found some of the results surprising. Oh man does it open up a LOT of opportunities with Single Origin coffees.

@ Dave. Beer!?!?! See you in Atlanta!

Cheers guys,
Joel

]]> By: makinespresso http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-443 makinespresso Mon, 02 Mar 2009 07:09:23 +0000 http://www.slayerespresso.com/?p=214#comment-443 Hi Guys, Have been looking at the machine's development on the net and like everyone else I am excited to see it come onto the market. I will be in Atlanta for WBC and hoped I might be able to catch up with you guys for a beer and understand a little bit more about the Slayer. Dave Makin Hi Guys,

Have been looking at the machine’s development on the net and like everyone else I am excited to see it come onto the market. I will be in Atlanta for WBC and hoped I might be able to catch up with you guys for a beer and understand a little bit more about the Slayer.

Dave Makin

]]> By: alexander ruas http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-442 alexander ruas Sun, 01 Mar 2009 20:56:18 +0000 http://www.slayerespresso.com/?p=214#comment-442 thanks Joel for the info! the shots look almost too good to be true! how long are they timewise...? 20 sec.. 35 sec...? I am looking forward to more info. Won't make it to Atlanta but will read anything you put out there! How long pre-infusion? 2 sec? 10 sec? lots of Q's! thanks and good luck! alexander thanks Joel for the info!
the shots look almost too good to be true!
how long are they timewise…? 20 sec.. 35 sec…?
I am looking forward to more info. Won’t make it to Atlanta but will read anything you put out there!
How long pre-infusion? 2 sec? 10 sec?

lots of Q’s!

thanks and good luck!

alexander

]]> By: Eric Perkunder http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-440 Eric Perkunder Fri, 27 Feb 2009 15:57:42 +0000 http://www.slayerespresso.com/?p=214#comment-440 Thank you for your compliment. You can imagine how exciting it is for our small team to hear such positive buoyant comments. Hope you can make it to SCAA Atlanta this year, so you can experience the results firsthand. Brew pressure geometry is controlled with the actuator by the barista. You can see this to some extent in the video. However, the initial pressure sets are dialed in independently for each group. These settings can be different for each group. We plan to share more about Slayer's pressure reserve, single pump system later on. Regarding distribution: If by Europe, you mean Holland, Germany, Norway, Denmark, Sweden, and the UK, we've been paying attention to all the amazing developments going on in the countries around Third Wave. If there's great coffee, we want to be there! So Europe, yes. Eric Thank you for your compliment. You can imagine how exciting it is for our small team to hear such positive buoyant comments. Hope you can make it to SCAA Atlanta this year, so you can experience the results firsthand.

Brew pressure geometry is controlled with the actuator by the barista. You can see this to some extent in the video. However, the initial pressure sets are dialed in independently for each group. These settings can be different for each group. We plan to share more about Slayer’s pressure reserve, single pump system later on.

Regarding distribution: If by Europe, you mean Holland, Germany, Norway, Denmark, Sweden, and the UK, we’ve been paying attention to all the amazing developments going on in the countries around Third Wave. If there’s great coffee, we want to be there! So Europe, yes.

Eric

]]> By: Richard Shannon http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-439 Richard Shannon Fri, 27 Feb 2009 09:11:44 +0000 http://www.slayerespresso.com/?p=214#comment-439 You guys have really crafted a machine of beauty that looks like the bench mark for all manufacturers to follow. The espresso looks amazing and the possibilities endless in getting the best out of coffees! How easy is it to change the pressure for each group? Can it be dialled in seconds like PID? Also I live in hope that you will be selling them to Europe as well.....can you confirm? You guys have really crafted a machine of beauty that looks like the bench mark for all manufacturers to follow. The espresso looks amazing and the possibilities endless in getting the best out of coffees!

How easy is it to change the pressure for each group? Can it be dialled in seconds like PID?

Also I live in hope that you will be selling them to Europe as well…..can you confirm?

]]> By: Steve http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-438 Steve Fri, 27 Feb 2009 06:25:02 +0000 http://www.slayerespresso.com/?p=214#comment-438 who's the hottie chick in the video? who’s the hottie chick in the video?

]]> By: m'lissa http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-437 m'lissa Thu, 26 Feb 2009 17:30:01 +0000 http://www.slayerespresso.com/?p=214#comment-437 seriously stoked for slayer seriously stoked for slayer

]]> By: Joel http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/comment-page-1/#comment-436 Joel Thu, 26 Feb 2009 17:19:44 +0000 http://www.slayerespresso.com/?p=214#comment-436 Alexander!!! Hey, to answer your questions. I was using LM ridged doubles, the dose was 18g (best estimate as I just went and weighed them today using the settings from Monday), so it will be very close. Fineness is kind of hard to quantify... Noticeably finer than I'd use for a traditional machine. I hope that helps. Alexander!!!

Hey, to answer your questions. I was using LM ridged doubles, the dose was 18g (best estimate as I just went and weighed them today using the settings from Monday), so it will be very close. Fineness is kind of hard to quantify… Noticeably finer than I’d use for a traditional machine.

I hope that helps.

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