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	<title> &#187; Lever Machines</title>
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		<title>Slayer &#8211; Leveraging Brew Pressure</title>
		<link>http://www.slayerespresso.com/2009/03/30/slayer-leveraging-brew-pressure/</link>
		<comments>http://www.slayerespresso.com/2009/03/30/slayer-leveraging-brew-pressure/#comments</comments>
		<pubDate>Mon, 30 Mar 2009 23:14:02 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Lever Machines]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[Video]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=472</guid>
		<description><![CDATA[
Does anything provoke stronger feelings and louder opinions right now than the mere mention of pressure profiling?  In specialty coffee, I don&#8217;t think so.   For this reason alone the topic merits some discussion here.  It also merits discussion as Slayer is on the verge of introducing a machine that takes full advantage of brew [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/03/30/slayer-leveraging-brew-pressure/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Accounting for Total Brew Temperature Stability</title>
		<link>http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/</link>
		<comments>http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/#comments</comments>
		<pubDate>Sat, 14 Jun 2008 15:39:47 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Lever Machines]]></category>
		<category><![CDATA[]]></category>
		<category><![CDATA[brew temperature stability]]></category>
		<category><![CDATA[Dan Urwiler]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[espresso brew temperature stability]]></category>
		<category><![CDATA[espresso brewing temperature]]></category>
		<category><![CDATA[espresso machines]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[la marzocco brew temperature stability]]></category>
		<category><![CDATA[perkunder]]></category>
		<category><![CDATA[slayer espresso]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/</guid>
		<description><![CDATA[
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 [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Caffe Vita &#8211; Leveraging the BOSCO</title>
		<link>http://www.slayerespresso.com/2008/05/12/caffe-vita-leveraging-the-bosco/</link>
		<comments>http://www.slayerespresso.com/2008/05/12/caffe-vita-leveraging-the-bosco/#comments</comments>
		<pubDate>Mon, 12 May 2008 18:28:11 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Cafe Reviews]]></category>
		<category><![CDATA[Coffee Retailing]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Lever Machines]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[caffe vita]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[espresso machines]]></category>
		<category><![CDATA[Fratello]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[lever extraction]]></category>
		<category><![CDATA[lever machine]]></category>
		<category><![CDATA[perkunder]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[slayerespresso]]></category>
		<category><![CDATA[vita]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/05/12/caffe-vita-leveraging-the-bosco/</guid>
		<description><![CDATA[
I have attached a picture of the BOSCO espresso machine now in place at the Caffe Vita in Fremont.  
This machine is a classic lever machine.  The use of a spring instead of a pump to provide brew pressure is the main difference between lever machines and conventional, traditional-style espresso machines.  The BOSCO lever has no pump and motor&#8211;so [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/05/12/caffe-vita-leveraging-the-bosco/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Season&#8217;s Cheer &#8211; Raise a Glass to Third Wave!</title>
		<link>http://www.slayerespresso.com/2007/12/27/seasons-cheer-pass-a-pint-to-third-wave/</link>
		<comments>http://www.slayerespresso.com/2007/12/27/seasons-cheer-pass-a-pint-to-third-wave/#comments</comments>
		<pubDate>Thu, 27 Dec 2007 18:08:48 +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[Lever Machines]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[britney spears]]></category>
		<category><![CDATA[caffe fiore]]></category>
		<category><![CDATA[caffe vita]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[david schomer]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[faema]]></category>
		<category><![CDATA[google]]></category>
		<category><![CDATA[gs3]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[medieval times]]></category>
		<category><![CDATA[Starbucks]]></category>
		<category><![CDATA[Stumptown]]></category>
		<category><![CDATA[synesso]]></category>
		<category><![CDATA[third wave]]></category>
		<category><![CDATA[treuh]]></category>
		<category><![CDATA[vivace]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2007/12/27/seasons-cheer-pass-a-pint-to-third-wave/</guid>
		<description><![CDATA[ 
 
The Season is here, and I hope everyone is enjoying this time of jolly abandon as much as we are&#8211;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 [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2007/12/27/seasons-cheer-pass-a-pint-to-third-wave/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Lever Espresso Extraction</title>
		<link>http://www.slayerespresso.com/2007/12/10/lever-espresso-extraction/</link>
		<comments>http://www.slayerespresso.com/2007/12/10/lever-espresso-extraction/#comments</comments>
		<pubDate>Mon, 10 Dec 2007 20:12:48 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Lever Machines]]></category>
		<category><![CDATA[Pressure Profiling]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2007/12/16/lever-espresso-extraction/</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2007/12/10/lever-espresso-extraction/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Lever shot through naked portafilter</title>
		<link>http://www.slayerespresso.com/2007/09/21/lever-shot-through-naked-portafilter/</link>
		<comments>http://www.slayerespresso.com/2007/09/21/lever-shot-through-naked-portafilter/#comments</comments>
		<pubDate>Fri, 21 Sep 2007 12:02:07 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Lever Machines]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[Lever]]></category>
		<category><![CDATA[Machines]]></category>
		<category><![CDATA[Naked Portafilter]]></category>
		<category><![CDATA[YouTube]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2007/09/21/lever-shot-through-naked-portafilter/</guid>
		<description><![CDATA[I&#8217;ve always been curious to see how a shot pulls from a lever machine using a naked portafilter &#8211; so, we rebuilt an old Simonelli ISX lever and drilled out the portafilter. Here&#8217;s the vid:
&#160;

What we noticed is that there is an odd &#38; disturbing cone of foam that forms at the end of the [...]]]></description>
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		<slash:comments>0</slash:comments>
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