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	<title></title>
	<link>http://www.slayerespresso.com</link>
	<description></description>
	<pubDate>Tue, 18 Nov 2008 15:58:38 +0000</pubDate>
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			<item>
		<title>Slayer Road Trip 2</title>
		<link>http://www.slayerespresso.com/2008/11/18/slayer-road-trip-2/</link>
		<comments>http://www.slayerespresso.com/2008/11/18/slayer-road-trip-2/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 15:58:38 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
		
		<category><![CDATA[About Us]]></category>

		<category><![CDATA[Equipment]]></category>

		<category><![CDATA[Marketing/Branding]]></category>

		<category><![CDATA[Video]]></category>

		<category><![CDATA[Brew Actuator]]></category>

		<category><![CDATA[Brewing]]></category>

		<category><![CDATA[eric perkunder]]></category>

		<category><![CDATA[Espresso]]></category>

		<category><![CDATA[evert sodergren]]></category>

		<category><![CDATA[Gimme Shelter]]></category>

		<category><![CDATA[jason prefontaine]]></category>

		<category><![CDATA[peruvian walnut]]></category>

		<category><![CDATA[Pressure]]></category>

		<category><![CDATA[Profiling]]></category>

		<category><![CDATA[Rock and Roll]]></category>

		<category><![CDATA[Rolling Stones]]></category>

		<category><![CDATA[Seattle]]></category>

		<category><![CDATA[Stainless Steel]]></category>

		<category><![CDATA[Steel Machine]]></category>

		<category><![CDATA[Variable]]></category>

		<category><![CDATA[Walnut]]></category>

		<category><![CDATA[Wood]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/11/18/slayer-road-trip-2/</guid>
		<description><![CDATA[Check out the latest video. If you recall - on our last road trip we were investment casting the brew actuators and group covers. Well now we complete the polishing of the stainless parts then travel to Evert Sodergren&#8217;s studio to pick up the finished actuators which he&#8217;s wrapped in Peruvian Walnut and hand shaped [...]]]></description>
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		</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>
		</item>
		<item>
		<title>Forged From Fire</title>
		<link>http://www.slayerespresso.com/2008/10/17/forged-from-fire/</link>
		<comments>http://www.slayerespresso.com/2008/10/17/forged-from-fire/#comments</comments>
		<pubDate>Fri, 17 Oct 2008 20:21:45 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
		
		<category><![CDATA[Equipment]]></category>

		<category><![CDATA[Marketing/Branding]]></category>

		<category><![CDATA[]]></category>

		<category><![CDATA[barista]]></category>

		<category><![CDATA[Casting]]></category>

		<category><![CDATA[coffee]]></category>

		<category><![CDATA[Espresso]]></category>

		<category><![CDATA[Fire]]></category>

		<category><![CDATA[Forged]]></category>

		<category><![CDATA[Investment]]></category>

		<category><![CDATA[jason prefontaine]]></category>

		<category><![CDATA[Lost Wax]]></category>

		<category><![CDATA[Molten]]></category>

		<category><![CDATA[Road]]></category>

		<category><![CDATA[Sea Cast]]></category>

		<category><![CDATA[Seattle]]></category>

		<category><![CDATA[Slayer]]></category>

		<category><![CDATA[Stainless]]></category>

		<category><![CDATA[Steel]]></category>

		<category><![CDATA[Trip]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/10/17/forged-from-fire/</guid>
		<description><![CDATA[Early in our machine development we addressed the functional &#38; mechanical aspects of the espresso machine and later we moved onto the aesthetics and ergonomics. It was important to us that the machine enable the barista to expand their coffee making skills and that the coffee they made was excellent, but we also wanted the [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/10/17/forged-from-fire/feed/</wfw:commentRss>
		</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>
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		</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 &amp; Tests]]></category>

		<category><![CDATA[Pressure Profiling]]></category>

		<category><![CDATA[Professional Techniques]]></category>

		<category><![CDATA[]]></category>

		<category><![CDATA[Brew Tank]]></category>

		<category><![CDATA[coffee]]></category>

		<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>

		<category><![CDATA[jason prefontaine]]></category>

		<category><![CDATA[la marzocco]]></category>

		<category><![CDATA[Linea]]></category>

		<category><![CDATA[Magazine]]></category>

		<category><![CDATA[Mistral]]></category>

		<category><![CDATA[Naked]]></category>

		<category><![CDATA[Nuova Simonelli]]></category>

		<category><![CDATA[Portafilter]]></category>

		<category><![CDATA[Pressure Profile]]></category>

		<category><![CDATA[Production]]></category>

		<category><![CDATA[Ridgeless Paskets]]></category>

		<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 - 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>
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		</item>
		<item>
		<title>STEPHEN MORRISSEY - 2008 WBC CHAMPION !</title>
		<link>http://www.slayerespresso.com/2008/06/22/stephen-morrissey-wbc-champion/</link>
		<comments>http://www.slayerespresso.com/2008/06/22/stephen-morrissey-wbc-champion/#comments</comments>
		<pubDate>Sun, 22 Jun 2008 14:35:30 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
		
		<category><![CDATA[Barista Competition]]></category>

		<category><![CDATA[]]></category>

		<category><![CDATA[Australia]]></category>

		<category><![CDATA[barista]]></category>

		<category><![CDATA[Canada]]></category>

		<category><![CDATA[Champion]]></category>

		<category><![CDATA[Daniel Remheden]]></category>

		<category><![CDATA[David Makin]]></category>

		<category><![CDATA[Denmark]]></category>

		<category><![CDATA[Ireland]]></category>

		<category><![CDATA[Liesbeth Sleijster]]></category>

		<category><![CDATA[Michael Yung]]></category>

		<category><![CDATA[Soren Stiller Markussen]]></category>

		<category><![CDATA[Stephen Morrissey]]></category>

		<category><![CDATA[Sweden]]></category>

		<category><![CDATA[The Netherlands]]></category>

		<category><![CDATA[wbc]]></category>

		<category><![CDATA[World]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/06/22/stephen-morrissey-wbc-champion/</guid>
		<description><![CDATA[
All of us at Slayer would like to congratulate Stephen Morrissey on being crowned the 2008 WBC Champion !!
I somehow pulled myself out of bed on two mornings to watch on line, and was amazed at the quality &#38; creativity of the barista&#8217;s competing at this years WBC&#8230;I would have loved to have tasted a [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/06/22/stephen-morrissey-wbc-champion/feed/</wfw:commentRss>
		</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 &amp; 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>
		</item>
		<item>
		<title>Slayer Espresso Machines - Brew Temperature Stability.</title>
		<link>http://www.slayerespresso.com/2008/06/12/slayer-tests-brew-temperature/</link>
		<comments>http://www.slayerespresso.com/2008/06/12/slayer-tests-brew-temperature/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 20:54:21 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
		
		<category><![CDATA[Culture]]></category>

		<category><![CDATA[Equipment]]></category>

		<category><![CDATA[Experiments &amp; Tests]]></category>

		<category><![CDATA[Pressure Profiling]]></category>

		<category><![CDATA[brew temperature stability]]></category>

		<category><![CDATA[david schomer]]></category>

		<category><![CDATA[eric perkunder]]></category>

		<category><![CDATA[espresso brewing]]></category>

		<category><![CDATA[Fratello]]></category>

		<category><![CDATA[fratello coffee]]></category>

		<category><![CDATA[fratello coffee roasters]]></category>

		<category><![CDATA[iPod]]></category>

		<category><![CDATA[jason prefontaine]]></category>

		<category><![CDATA[la marzocco]]></category>

		<category><![CDATA[Lever Machines]]></category>

		<category><![CDATA[manual espresso machines]]></category>

		<category><![CDATA[perkunder]]></category>

		<category><![CDATA[pre-infusion]]></category>

		<category><![CDATA[prime directive]]></category>

		<category><![CDATA[scace meters]]></category>

		<category><![CDATA[shots]]></category>

		<category><![CDATA[Slayer]]></category>

		<category><![CDATA[slayer espresso]]></category>

		<category><![CDATA[temperature stability testing]]></category>

		<category><![CDATA[wbc]]></category>

		<category><![CDATA[world barista competition]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/06/12/slayer-tests-brew-temperature/</guid>
		<description><![CDATA[
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 &#8211;  the Slayer &#8212; will work as an espresso brewing device when it becomes available to anyone who wants one later this year.  
Up [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/06/12/slayer-tests-brew-temperature/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Greenwashing with bottled water.</title>
		<link>http://www.slayerespresso.com/2008/06/04/greenwashing-with-bottled-water/</link>
		<comments>http://www.slayerespresso.com/2008/06/04/greenwashing-with-bottled-water/#comments</comments>
		<pubDate>Thu, 05 Jun 2008 00:56:58 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
		
		<category><![CDATA[Culture]]></category>

		<category><![CDATA[Environment]]></category>

		<category><![CDATA[Social Conscience]]></category>

		<category><![CDATA[]]></category>

		<category><![CDATA[carbon]]></category>

		<category><![CDATA[carbon neutral]]></category>

		<category><![CDATA[ecological action]]></category>

		<category><![CDATA[eric perkunder]]></category>

		<category><![CDATA[espresso machine]]></category>

		<category><![CDATA[greenpeace]]></category>

		<category><![CDATA[jason prefontaine]]></category>

		<category><![CDATA[la marzocco]]></category>

		<category><![CDATA[pacific gyre]]></category>

		<category><![CDATA[slayer espresso]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/06/04/greenwashing-with-bottled-water/</guid>
		<description><![CDATA[	
Bottled Water redux
 
Last year I posted on this blog about bottled water.  You can read this by clicking here.  I described a particular phenomena that I find absolutely horrifying.  The so-called Great Pacific Ocean Garbage Patch.  The Patch is a huge mass of plastic crap that is circulating permanently in a natural current called the Pacific Gyre.  [...]]]></description>
		<wfw:commentRss>http://www.slayerespresso.com/2008/06/04/greenwashing-with-bottled-water/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Barista Champion - The World Barista Competition Way</title>
		<link>http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/</link>
		<comments>http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/#comments</comments>
		<pubDate>Wed, 28 May 2008 20:42:20 +0000</pubDate>
		<dc:creator>Eric Perkunder</dc:creator>
		
		<category><![CDATA[CoE Coffee]]></category>

		<category><![CDATA[Pressure Profiling]]></category>

		<category><![CDATA[Social Conscience]]></category>

		<category><![CDATA["theatre of espresso"]]></category>

		<category><![CDATA[2008 SCAA]]></category>

		<category><![CDATA[Albina Press Cafe]]></category>

		<category><![CDATA[barista]]></category>

		<category><![CDATA[billy wilson]]></category>

		<category><![CDATA[coffee knowledge]]></category>

		<category><![CDATA[eric perkunder]]></category>

		<category><![CDATA[Intelligentsia]]></category>

		<category><![CDATA[jason prefontaine]]></category>

		<category><![CDATA[Kyle Glanville]]></category>

		<category><![CDATA[la marzocco]]></category>

		<category><![CDATA[Minneapolis]]></category>

		<category><![CDATA[perkunder]]></category>

		<category><![CDATA[Pete Licata]]></category>

		<category><![CDATA[professional espresso]]></category>

		<category><![CDATA[PT's Coffee Roasting]]></category>

		<category><![CDATA[SCAA]]></category>

		<category><![CDATA[Slayer]]></category>

		<category><![CDATA[slayer espresso]]></category>

		<category><![CDATA[Starbucks]]></category>

		<category><![CDATA[Stumptown]]></category>

		<category><![CDATA[world barista championship]]></category>

		<guid isPermaLink="false">http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/</guid>
		<description><![CDATA[Most people who are familiar with competitive cooking shows like Iron Chef have a good idea what WBC-sanctioned barista competitions are all about.  They are highly charged extravaganzas where aspiring barista superstars can take on their peers and emerge as the toast of the entire specialty coffee world.  What&#8217;s more, the recognition is there, not just for [...]]]></description>
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