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	<title> &#187; Equipment</title>
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	<link>http://www.slayerespresso.com</link>
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		<title>Slayer Videos</title>
		<link>http://www.slayerespresso.com/2010/03/31/slayer-videos/</link>
		<comments>http://www.slayerespresso.com/2010/03/31/slayer-videos/#comments</comments>
		<pubDate>Wed, 31 Mar 2010 20:25:36 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[Cafe]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Coffee House]]></category>
		<category><![CDATA[Coffee Shop]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[UK]]></category>
		<category><![CDATA[United Kingdom]]></category>
		<category><![CDATA[USA]]></category>
		<category><![CDATA[User]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[World]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=1011</guid>
		<description><![CDATA[Here is a series of videos that were made by Slayer owners around the world...]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2010/03/31/slayer-videos/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Slayer: &#8220;An Irrational Exercise in Exuberance&#8221;</title>
		<link>http://www.slayerespresso.com/2009/11/05/slayer-an-irrational-exercise-in-exuberance/</link>
		<comments>http://www.slayerespresso.com/2009/11/05/slayer-an-irrational-exercise-in-exuberance/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 17:23:50 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[About Us]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Equipment]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=830</guid>
		<description><![CDATA[
Bean Scene Magazine (click here to view)  in Melbourne featured Slayer as the cover story for their November issue.  The article was an over-the-top free association on Slayer and I just loved it.  I especially enjoyed the way Steve captured the essence of Slayer as &#8220;an irrational exercise in exuberance&#8221; because this joy in creating a [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/11/05/slayer-an-irrational-exercise-in-exuberance/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Slayer: Why the Intersection of Brewing &amp; Steaming Matters!</title>
		<link>http://www.slayerespresso.com/2009/10/12/why-the-intersection-of-brewing-steaming-matters/</link>
		<comments>http://www.slayerespresso.com/2009/10/12/why-the-intersection-of-brewing-steaming-matters/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 18:31:22 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[Slayer]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=801</guid>
		<description><![CDATA[
(Slayer&#8217;s 1.4 gallon dedicated preheat tank supplies buffered 193 degree F water to brew &#38; steam tanks)
In newer generation espresso machines, brew temperature stability is achieved through three features:  independent, but relatively small brew tanks, PID for temperature control, and a supply of pre-heated water to each brew group.
On most machines with independent brew tanks [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/10/12/why-the-intersection-of-brewing-steaming-matters/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Brewing with Slayer</title>
		<link>http://www.slayerespresso.com/2009/08/06/brewing-with-slayer-2/</link>
		<comments>http://www.slayerespresso.com/2009/08/06/brewing-with-slayer-2/#comments</comments>
		<pubDate>Thu, 06 Aug 2009 22:17:14 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[CoE Coffee]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=741</guid>
		<description><![CDATA[
(Pieced together from conversations in noisy places while over caffeinated. . . and augmented as required)
&#8220;Slayer espresso machines are showing up now in real cafes all over the place.
Melbourne, San Francisco, Kirkland, Ann Arbor, and Calgary.  Soon more will be showing up in New York, Germany, Vancouver BC, New Zealand, Portland Oregon, and beyond.
For us [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/08/06/brewing-with-slayer-2/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Slayer &#8211; Leveraging Pressure for Flavor Profiling</title>
		<link>http://www.slayerespresso.com/2009/06/04/slayer-leveraging-pressure-for-flavor-profiling/</link>
		<comments>http://www.slayerespresso.com/2009/06/04/slayer-leveraging-pressure-for-flavor-profiling/#comments</comments>
		<pubDate>Thu, 04 Jun 2009 20:10:18 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[Shows & Jams]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=690</guid>
		<description><![CDATA[
(more images)
One nice thing about building Slayers in Seattle USA is that there is no shortage of great coffee roasters willing to try out a new thing.  In fact, not surprisingly it&#8217;s primarily the most artisanal roasters of extremeness that have taken notice.
Proximity like this also means that there is no shortage of great coffee [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/06/04/slayer-leveraging-pressure-for-flavor-profiling/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Slayer moves to larger Seattle studio</title>
		<link>http://www.slayerespresso.com/2009/05/08/slayer-moves-to-larger-seattle-studio/</link>
		<comments>http://www.slayerespresso.com/2009/05/08/slayer-moves-to-larger-seattle-studio/#comments</comments>
		<pubDate>Fri, 08 May 2009 18:45:24 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Pictures]]></category>
		<category><![CDATA[airport way south]]></category>
		<category><![CDATA[artists seattle]]></category>
		<category><![CDATA[barista]]></category>
		<category><![CDATA[brew temperature stability]]></category>
		<category><![CDATA[britney spears]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Dan Urwiler]]></category>
		<category><![CDATA[david schomer]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[Fratello]]></category>
		<category><![CDATA[georgetown]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[Latte Art]]></category>
		<category><![CDATA[paddle group]]></category>
		<category><![CDATA[Seattle]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[Starbucks]]></category>
		<category><![CDATA[Stumptown]]></category>
		<category><![CDATA[third wave]]></category>
		<category><![CDATA[Trade Show]]></category>
		<category><![CDATA[wbc]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=673</guid>
		<description><![CDATA[ 

Here are a few shots of Slayer&#8217;s new studio that I thought you might find interesting.  Slayer has officially moved to its new digs in Seattle&#8217;s Georgetown neighborhood.
Energy levels are high, as we build out the space, receive production components, meet with customers &#38; vendors and argue with the landlord.
An expanded  loading dock is [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/05/08/slayer-moves-to-larger-seattle-studio/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Slayer: Some compare to other brands!</title>
		<link>http://www.slayerespresso.com/2009/05/01/slayer-compared-to-other-brands/</link>
		<comments>http://www.slayerespresso.com/2009/05/01/slayer-compared-to-other-brands/#comments</comments>
		<pubDate>Fri, 01 May 2009 17:55:28 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[Shows & Jams]]></category>
		<category><![CDATA[Add new tag]]></category>
		<category><![CDATA[barista]]></category>
		<category><![CDATA[brew temperature stability]]></category>
		<category><![CDATA[caffe vita]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[Seattle]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[slayer professional espresso]]></category>
		<category><![CDATA[Stumptown]]></category>
		<category><![CDATA[synesso]]></category>
		<category><![CDATA[third wave cafes]]></category>
		<category><![CDATA[Vancouver]]></category>
		<category><![CDATA[YouTube]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=657</guid>
		<description><![CDATA[
Recently some commentators have lumped Slayer into a category with La Marzocco and Synesso.  I don&#8217;t really mind this, because the comparison reflects the fact that Slayer defines a new category of equipment: ultra-traditionals.  These other machines play in the premium range, but Slayer is perhaps the first purpose-built machine for the Third Wave.  It [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/05/01/slayer-compared-to-other-brands/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>SCAA &#8211; Welcome!</title>
		<link>http://www.slayerespresso.com/2009/04/29/scaa-welcome/</link>
		<comments>http://www.slayerespresso.com/2009/04/29/scaa-welcome/#comments</comments>
		<pubDate>Wed, 29 Apr 2009 18:03:10 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Shows & Jams]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[2 group]]></category>
		<category><![CDATA[3 group]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[barista]]></category>
		<category><![CDATA[Champions]]></category>
		<category><![CDATA[Machine]]></category>
		<category><![CDATA[Packed Booth]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Pink Floyd]]></category>
		<category><![CDATA[SCAA]]></category>
		<category><![CDATA[Single Origin]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[Trade Show]]></category>
		<category><![CDATA[USA]]></category>
		<category><![CDATA[wbc]]></category>
		<category><![CDATA[Welcome to the machine]]></category>
		<category><![CDATA[Wold Barista Competition]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=631</guid>
		<description><![CDATA[This video was shot between 12:00 - 2:30 on the first day of SCAA.

We anticipated that we would be somewhat busy, but were overwhelmed with the response &#038; and sheer number of people who brought their own coffee &#038; pulled shots on the Slayer's.

Thank you everyone!!!]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/04/29/scaa-welcome/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Slayer &#8211; What it is.</title>
		<link>http://www.slayerespresso.com/2009/04/13/slayer-what-it-is/</link>
		<comments>http://www.slayerespresso.com/2009/04/13/slayer-what-it-is/#comments</comments>
		<pubDate>Mon, 13 Apr 2009 16:35:39 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[About Us]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[Social Conscience]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[CoE]]></category>
		<category><![CDATA[Dan Urwiler]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[espresso brew temperature stability]]></category>
		<category><![CDATA[Fratello]]></category>
		<category><![CDATA[Jason.]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[prefontaine]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[Stumptown]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=513</guid>
		<description><![CDATA[[There is a video that cannot be displayed in this feed. Visit the blog entry to see the video.]
Coming to terms&#8211;finding the right words!

Espresso machine manufacturers like to lay claim to a tradition of hand-made espresso machine manufacturing.  Maybe you&#8217;ve noticed this too.

Such claims can be confusing because they don&#8217;t elaborate on the actual characteristics [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/04/13/slayer-what-it-is/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Bring your coffee!</title>
		<link>http://www.slayerespresso.com/2009/04/01/bring-your-coffee/</link>
		<comments>http://www.slayerespresso.com/2009/04/01/bring-your-coffee/#comments</comments>
		<pubDate>Wed, 01 Apr 2009 16:30:09 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Shows & Jams]]></category>
		<category><![CDATA[barista]]></category>
		<category><![CDATA[brew temperature stability]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[espresso machine]]></category>
		<category><![CDATA[Latte Art]]></category>
		<category><![CDATA[paddle group]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[SCAA]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[slayer professional espresso]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=500</guid>
		<description><![CDATA[Slayer invites roasters &#038; baristas to bring their espresso to the SCAA so that they can use it when playing with the Slayer espresso machine]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/04/01/bring-your-coffee/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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