Preparing Espresso
Slayer’s brew actuator allows for three positions: "off", “pre-brew", and "full brew".
The grouphead is in the "off" position when the brew actuator is moved all the way
right. The "pre-brew" setting is activated when the actuator is moved to the middle
of the group. "Full brew" is achieved when the actuator is moved all the way left.
The following guidelines represent a good starting point when first using Slayer.
Coffee is a complex food item that differs from variety to variety, farm to farm, and
even seed to seed. Changes in brewing variables – including grind, dose,
temperature, flow rate, time, etc. – affect all coffees uniquely.
Standard Shot
The procedure for brewing a standard shot is similar to that for other espresso
machines:
1. Remove the portafilter from the grouphead and wipe the basket with a
clean, dry towel.
2. Set the grind to the same degree of coarseness as you would for another
espresso machine.
3. Grind and dose 19-21 grams of coffee into the portafilter.
4. Tamp coffee to approximately 30 pounds of pressure, briefly flush group,
then lock the portafilter into the grouphead.
5. Move the brew actuator directly to the "full brew" position.
6. Allow the espresso to brew until the preferred extraction has been
achieved (when blonding occurs, when the desired beverage yield has
dispensed, or when the desired brew time has elapsed), then move the
actuator to the "off" position.
7. Remove the portafilter from the grouphead and knock out spent coffee.
Wipe the portafilter with a clean towel to remove grounds and oil.
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