Slayer Pre-Brew Timer Option

This is one of our newest options available on Slayer, a pre-brew timer.

When you press a button under the group you engage the timer. When engaged the time is quickly and easily set with a rheostat, located below the drip tray, and controls the Pre-brew phase of the extraction. After the time expires the machine automatically kicks into full pressure.

If desired, the barista can still move the actuator back to the pre-brew position to lower the pressure towards the end of the shot. Each group is independent and can have different times or simply be turned off and the group is back into full-manual mode.

This option is great for extremely busy cafes, but would also be useful for cafes where there is only one barista who’s needing to manage the bar and till as it allows them to focus on various tasks without having to watch for pre-brew saturation.

I did a quick YouTube and Vimeo search and came across the following videos from Australia, Singapore and Canada. I really enjoy seeing people from around the world using and enjoying the coffee they’re making on their Slayer.

Enjoy

Campos Coffee – Australia:

Bean Drinking – Australia:

Cup Specialty Coffee – Australia:

Jimmy Monkey – Singapore:

jimmy monkey cafe & bar from Eileen on Vimeo.

Slayer coffee machine- The Best! from Eileen on Vimeo.

Thor Espresso – Canada:

Here is a video someone made from SCAA 2009, when we launched Slayer:

We just came across the following videos that were shot by Slayer owners in different parts of the world – pretty cool if you ask me – and makes us pretty proud to see the excitement that comes from the hard work going on in Studio 238

Australia:

Germany:

Canada:

I just happened upon a video from Dark Cloud Espresso in Chicago. The cafe looks great and they’re pulling shots by weight, which is great. Check it out here:

Also, Coffee Supreme in Melbourne Australia just finished a custom paint job on their Slayer – SWEET! Gloss Cherry red paint, white GT striping and a killer gold logo. Nice work Justin! Check out all the pics by clicking on the pic

A local New York NBC web site did a story on RBC & Slayer in Tribeca.

Check it out

Now, heres something that I LOVE…videos that were shot and published by proud Slayer owners through out the world!!

Check it out

Bean Drinking, Australia

Lots more videos after the jump…

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Prior to SCAA, I had anticipated that we would be somewhat busy with everyone wanting to actually see & play with this machine that they’ve read about. However there is no way that I could have dreamt that things would be as insane as they were. We arrived at 10:00 each moring to set up and would immedieatly have people coming by and when the show floor opend at noon things went mental until well after 6:00.

To say that I was overwhelmed with the number of people who took me up on the offer to bring their coffee is an understatement. I had such a great time pulling shots with all you guys – and tasted some of the best espressos in my life! I can’t imagine that there will be another espresso ‘perfect storm’ with the SCAA & the WBC & the launching of a cool new barista espresso machine all happening at the same time. This resulted in our 10×20 foot booth being packed with easily 50 people. Several people said that they had to come back 3 or 4 times just to get close enough to the machine to take pictures & pull shots…and this was the first time (since 1993) that I have not walked the SCAA floor, I just didn’t have time.

Thank you everyone, who came to hang out at our booth!!  If you didn’t make it to SCAA, check out the video that Chris took with his little camera. It was shot opening day between 12:00 and 2:30.

Cheers

Jason

Coming to terms–finding the right words!

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

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Does anything provoke stronger feelings and louder opinions right now than the mere mention of pressure profiling?  In specialty coffee, I don’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 pressure deltas, by which I mean the ability to brew coffee with more than a flat pressure profile, to enhance coffee quality.

Since this is a blog about the broader aspects of our industry, and not simply an advertisement for Slayer, I want to reflect on my own relationship with brew pressure profiling first, then relate it to Slayer.  So here goes. . .

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Dear Reader, 

When you share your thoughts on this blog, we sit up and take notice. We love hearing your musings, answering your questions, and listening to your wise words of advice.  

In fact when I think about it, there is really only one thing that makes us happier. This is your Art. . . 

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