One of the challenges of developing a product from scratch is converting improved concepts of function into new physical forms that are robust and practical–and anticipate the brewing needs of the growing boutique coffee segment.  Traditional European manufacturers of equipment have a huge stake in equipment fashioned to perform a particular way.  Most notably the “Italian Tradition” of espresso brewing. 

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I’m not one to keep my mouth shut, so the last year and a half have been a struggle for me – especially the last several months. 18 months of planning, arguing designing and delays. Stressed, yet excited as hell to finally give birth to the fruits of of our labor.

We feel that some times you need to throw the baby out with the bath water and simply start over…so thats what we’ve done. Over 2 years ago we started with pages of notes on whats wrong with machines today and lists of what our dream machine would do. We interviewed countless baristas & cafe owners and started building our own versions of what we called Frankenbots. We tested our theories with the ultimate end goal of creating a true barista machine. Read the rest of this entry »

The Season is here, and I hope everyone is enjoying this time of jolly abandon as much as we are–finding an uplifting tonic (figuratively, if not literally) to fend off the doldrums of these long, dark days of the winter solstice. I wish this, indeed, but maybe not as much as all that if you must drive, do calculus, or study for the GRE’s.

But if you are in fair Seattle this holiday, Slayer hopes you seize the opportunity to enjoy the heffeweisens, stout ales, and hearty brews of all descriptions that are being poured by the flagon-full at the numerous breweries and public houses around town. You never know for sure what the future will bring your way, so make sure you enjoy these boisterous beverages and the merry companionship of your groupies, hearties, and special someones in a way that warms your soul and brings a smiling to your heart.

This season has been so merry for our tribe that I nearly forgot to post this one last note–before we bid 2007 farewell and welcome in a new and hopeful year. Forgive me for keeping this missive un-customarily brief. However, I know you will understand what a pull the winter festivities have on our time and attention–and what a toll these activities can wreak on clear writing and logical narrative. However, if you are one of the ones reading this (which is to say, you are) you are welcome to join our table no matter where, so we may hoist a glass of good cheer to you and yours. So to begin. . .

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Why have this blog, you ask? The purpose of Slayer is to share information, stories, and developments from the world of professional espresso. We want to explore it all–the coffee, the Culture, the people, the equipment, technique, and philosophy, the things that define the world of espresso when it is taken to a professional level. We want to hear from those in the specialty coffee industry who may at this very moment stand at the top of their game with tremendous depth of experience and expertise. You may already have a creed firmly in place around your Art based on years of exploration and practice. We want to know how this is working for you–so we can learn from it.

Slayer is also for everyone who just wonders if there is a better way. What comes after perfection? What lies on the other side of Caffe Artigiano, David Schomer, PID, FB80, Fair Trade, Cup of Excellence, and all the dreams of an organic, authentic, Coffee Universe now circulating and seemingly just beyond our grasp? Whether we call ourselves this or not, the players in this industry are really coffee argonauts, students, on a journey of discovery and personal improvement around this one special thing– professional espresso–which remarkably offers us a context to improve not just the coffee, but possibly the World.

Everyone, welcome aboard!