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	<title> &#187; Professional Techniques</title>
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		<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: 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>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>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>Brewing with Slayer</title>
		<link>http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/</link>
		<comments>http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/#comments</comments>
		<pubDate>Thu, 26 Feb 2009 01:41:50 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[Culture]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Body]]></category>
		<category><![CDATA[Brewing]]></category>
		<category><![CDATA[Cappuccino]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Creama]]></category>
		<category><![CDATA[Cultivar]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[Fratello]]></category>
		<category><![CDATA[God Shot]]></category>
		<category><![CDATA[Joel]]></category>
		<category><![CDATA[Macchiato]]></category>
		<category><![CDATA[PID]]></category>
		<category><![CDATA[Preinfusion]]></category>
		<category><![CDATA[Profiles]]></category>
		<category><![CDATA[Single Origin]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[Spectrum of Flavor]]></category>
		<category><![CDATA[Tastes]]></category>
		<category><![CDATA[third wave]]></category>
		<category><![CDATA[Varietal]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/?p=214</guid>
		<description><![CDATA[Why would you even think of building the Apple in a market where IBM is basically kicking out products designed by the world's leading IT people and most-able computer scientists on the planet --not to mention a market where Atari and Commodore were already well on their way to delivering everything that the home user could ever want?   

The answer to that question is the same for Apple as it is for Slayer. 

It's because our needs and aspirations as individuals are not defined by the power of an established brand or the influence of gurus and experts telling us where our boundaries are.  Our needs and aspirations are the province of our imaginations alone.  And in seeing if we can do something better and more artfully than it's ever been done before, we are apt to surprise ourselves at what we can accomplish. 

Even out of a modest start something great could happen.  ]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2009/02/25/brewing-with-slayer/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Evert Sodergren &#8212; A Legendary Modern Designer for Slayer Actuator</title>
		<link>http://www.slayerespresso.com/2008/11/14/evert-sodegren-a-legendary-modern-designer-for-slayer-actuator/</link>
		<comments>http://www.slayerespresso.com/2008/11/14/evert-sodegren-a-legendary-modern-designer-for-slayer-actuator/#comments</comments>
		<pubDate>Fri, 14 Nov 2008 20:29:04 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[About Us]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[]]></category>
		<category><![CDATA[Dan Urwiler]]></category>
		<category><![CDATA[eric perkunder]]></category>
		<category><![CDATA[espresso machines]]></category>
		<category><![CDATA[evert sodergren]]></category>
		<category><![CDATA[jason prefontaine]]></category>
		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[manual espresso machines]]></category>
		<category><![CDATA[paddle group]]></category>
		<category><![CDATA[peruvian walnut]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[smithsonian]]></category>
		<category><![CDATA[Stumptown]]></category>
		<category><![CDATA[stumptown coffee]]></category>
		<category><![CDATA[third wave cafes]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/11/14/evert-sodegren-a-legendary-modern-designer-for-slayer-actuator/</guid>
		<description><![CDATA[
 
The Slayer espresso machine sports some remarkable design&#8211;in my admittedly biased opinion.  One reason for this has been the involvement of artisans and craftsmen from a range of disciplines from lost-wax sculptural metal casting to knife-making to rapid prototyping through SLA models.
 
In building the Slayer, we augmented our own knowledge and experience by seeking the [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/11/14/evert-sodegren-a-legendary-modern-designer-for-slayer-actuator/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Random ravings on coffee tradition</title>
		<link>http://www.slayerespresso.com/2008/10/12/random-ravings-on-coffee-tradition/</link>
		<comments>http://www.slayerespresso.com/2008/10/12/random-ravings-on-coffee-tradition/#comments</comments>
		<pubDate>Sun, 12 Oct 2008 21:32:26 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
				<category><![CDATA[About Us]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Marketing/Branding]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[Italian tradition]]></category>
		<category><![CDATA[perkunder]]></category>
		<category><![CDATA[Slayer]]></category>
		<category><![CDATA[third wave]]></category>
		<category><![CDATA[ultra-traditional]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/10/12/random-ravings-on-coffee-tradition/</guid>
		<description><![CDATA[
 
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&#8211;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 &#8220;Italian [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/10/12/random-ravings-on-coffee-tradition/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ask and Ye Shall Receive</title>
		<link>http://www.slayerespresso.com/2008/10/09/ask-and-ye-shall-receive/</link>
		<comments>http://www.slayerespresso.com/2008/10/09/ask-and-ye-shall-receive/#comments</comments>
		<pubDate>Thu, 09 Oct 2008 16:25:49 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[About Us]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Experiments & Tests]]></category>
		<category><![CDATA[Pressure Profiling]]></category>
		<category><![CDATA[Professional Techniques]]></category>
		<category><![CDATA[]]></category>
		<category><![CDATA[Brew Tank]]></category>
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		<category><![CDATA[Counter Culture Coffee]]></category>
		<category><![CDATA[Element]]></category>
		<category><![CDATA[espresso machine]]></category>
		<category><![CDATA[FB70]]></category>
		<category><![CDATA[FB80]]></category>
		<category><![CDATA[Fresh Cup]]></category>
		<category><![CDATA[Future]]></category>
		<category><![CDATA[Future of espresso machines]]></category>
		<category><![CDATA[GB5]]></category>
		<category><![CDATA[Greg Scace]]></category>
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		<category><![CDATA[la marzocco]]></category>
		<category><![CDATA[Linea]]></category>
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		<category><![CDATA[Naked]]></category>
		<category><![CDATA[Nuova Simonelli]]></category>
		<category><![CDATA[Portafilter]]></category>
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		<category><![CDATA[Production]]></category>
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		<category><![CDATA[Seattle Espresso Machine Company]]></category>
		<category><![CDATA[slayer espresso]]></category>
		<category><![CDATA[Steam]]></category>
		<category><![CDATA[synesso]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/10/09/ask-and-ye-shall-receive/</guid>
		<description><![CDATA[I&#8217;m not one to keep my mouth shut, so the last year and a half have been a struggle for me &#8211; 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 [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/10/09/ask-and-ye-shall-receive/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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