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		<title>STEPHEN MORRISSEY - 2008 WBC CHAMPION !</title>
		<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>
		<link>http://www.slayerespresso.com/2008/06/22/stephen-morrissey-wbc-champion/</link>
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	<item>
		<title>Accounting for Total Brew Temperature Stability</title>
		<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>
		<link>http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/</link>
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		<title>Slayer Espresso Machines - Brew Temperature Stability.</title>
		<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>
		<link>http://www.slayerespresso.com/2008/06/12/slayer-tests-brew-temperature/</link>
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		<title>Greenwashing with bottled water.</title>
		<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>
		<link>http://www.slayerespresso.com/2008/06/04/greenwashing-with-bottled-water/</link>
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		<title>Barista Champion - The World Barista Competition Way</title>
		<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>
		<link>http://www.slayerespresso.com/2008/05/28/barista-champion-the-wbc-way/</link>
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		<title>The Super-Long Coffee Orderer!  Myth or Monster?</title>
		<description><![CDATA[
Are you from the Pacific Northwest or do you live here (I mean in the vicinity stretching from Seattle to Portland and surrounding areas. . .  this region is sometimes referred to as Cascadia by sociologists, marketers, and even liberal separatists)?  If your answer is yes,  then this is not for you. This is for [...]]]></description>
		<link>http://www.slayerespresso.com/2008/05/21/the-super-long-coffee-orderer-myth-or-monster/</link>
			</item>
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		<title>Caffe Vita - Leveraging the BOSCO</title>
		<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>
		<link>http://www.slayerespresso.com/2008/05/12/caffe-vita-leveraging-the-bosco/</link>
			</item>
	<item>
		<title>Opportunity Available! Third Wave Cafe in Seattle.</title>
		<description><![CDATA[
Are you opening a cafe or planning to in the near future?  if you are, then I may have the perfect location for you:  right next door to Starbucks! 
Pictured here is a location that is actually available right now.  It offers the opportunity to go head-to-head with the industry&#8217;s Goliath&#8211;and your new store is smack [...]]]></description>
		<link>http://www.slayerespresso.com/2008/04/30/opportunity-available-third-wave-cafe-in-seattle/</link>
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		<title>Clover - Starbucks&#8217; Secret Weapon</title>
		<description><![CDATA[ 
 
The announcement at Starbucks&#8217; 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?   
 
]]></description>
		<link>http://www.slayerespresso.com/2008/03/20/clover-starbucks-secret-weapon/</link>
			</item>
	<item>
		<title>Specialty Coffee.  Is It Still The Affordable Luxury?</title>
		<description><![CDATA[For me the question of affordable luxury leads down a winding, scrambling, path of discussion around the word &#8220;luxury&#8221; itself. Like any conversation about coffee this discussion is also hopelessly mired in considerations of culture and society.  The United Nations defines the &#8220;forced isolation&#8221; of human beings as a form of torture, in certain cases.  Extended periods [...]]]></description>
		<link>http://www.slayerespresso.com/2008/03/15/specialty-coffee-is-it-still-the-affordable-luxury/</link>
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