I am posting one more item around our recent WBC-protocol temperature stability tests of the Slayer prototype espresso machine.  The graph above shows how the two different probe devices we used read and registered temperature and temperature change. The main difference between the Scace meter and the custom K probe device we put together in shop is response time.  I think we may have also gotten a small advantage in terms of precision with the K as well, but no one has really sorted through the data to determine this, yet. 

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Earlier this month, we switched on the third or fourth refinement (depends on your perspective) of our series of working prototypes.  This machine is meant to demonstrate a lot about how our final machine –  the Slayer — will work as an espresso brewing device when it becomes available to anyone who wants one later this year.  

Up to this point our machine platforms were meant to demonstrate particular concepts, like dry steam production, or shot quality .  .  . or whatever. With iteration number 4, we decided to run the WBC brew temperature stability test to see how the machine would fare if we ever take it there (or maybe when we take it there).  I have posted some of our results in the table below.

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The announcement at Starbucks’ annual shareholders meeting that the company is taking over the Ballard-based Coffee Equipment Company, popularly known as Clover, is a big deal for our our industry.  From Starbucks perspective it is a brilliant, but logical move.  But does it undermine the efforts of the independent coffee roaster/retailer?   

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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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There is something about the espresso extracted from a lever machine that is clearly distinct from what we can pull of a standard pump driven espresso machine. Lever shots tend to be much softer and smoother, often sweeter. As well, those who have pulled lever shots are keenly aware of the distinct visual appearance of the espresso as it begins to appear & flow from the portafilter during the initial infusion.

So, the obvious question is why? What is happening during this lever extraction process that is different than what happens on a pump driven machine? Recently we decided to identify the difference and answer some of these questions.

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Cup of Excellence and estate-identified coffees are receiving plenty of attention these days–not just around their provenance and terroir, but also with regard to specific preparation techniques and brewing parameters for getting the most out of them. Usually, these super-premium typicas and bourbons are filter brewed, French pressed, or Cloverized. However, I am also hearing more about original experimentation around using these highly desirable coffees as single origin espressos.

I have been warned that there are some problems with this idea, since espresso coffees are purpose blended for higher temperature extractions under greater pressure than pure brewing. French press and Clover devices do apply a small amount of pressure beyond that created by natural gravity, but these remain essentially saturation-style brewing machines. At this point in specialty coffee’s evolution, French press (and to a lesser extent Clover) remain the standards for optimizing the flavor and body that premier single origin coffees offer. Read the rest of this entry »

I’ve always been curious to see how a shot pulls from a lever machine using a naked portafilter – so, we rebuilt an old Simonelli ISX lever and drilled out the portafilter. Here’s the vid:

What we noticed is that there is an odd & disturbing cone of foam that forms at the end of the shot Read the rest of this entry »