Slayer 2 Group - Adjusting Acidity and Texture; Steaming Milk

Reduced Flow: Muting Acidity
Undesirable acidity can be softened by moving the actuator back to the middle
position at the end of the extraction process:
1. Follow "Slayer Shot" steps 1-6.
2. When the machines dispenses approximately two-thirds of the desired
volume, return the brew actuator to the middle position, then resume
"Slayer Shot" steps 7-9.
”Bumped” Pressure: Increasing Acidity
If more acidity is desired, the full-brew stage can be briefly engaged before pre-
brew:
1. Follow "Slayer Shot" steps 1-3.
2. Move the brew actuator to the "full brew" position until the grouphead
pressurizes (less than 1 second), then quickly return the actuator to the
"pre-brew" position.
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Engaging “full brew” for longer than 1 second may cause the puck to
choke, extending extraction and resulting in undesirable flavor.
3. Resume "Slayer Shot" steps 4-9, combining instructions for “Enhancing
Sweetness” and “Reducing Acidity”, if desired.
Steaming Milk
Slayer produces powerful steam by combining high pressure with restricted steam
tip holes. Various steam tip options (numbered 0-5) are available to allow the
barista to customize their steaming experience and milk texture.
Steam milk with the following steps.
1. Fill a cold pitcher with the desired volume of fresh milk.
2. Immediately before steaming milk, aim the steam wand toward the drip tray
or into a towel and pull the steam actuator forward to release steam and
purge condensation. Then, turn off the steam wand.
3. Submerge the steam tip in milk and turn on the steam wand.
4. Immediately move the pitcher down to expose the steam tip to the surface of
the milk, incorporating fine air bubbles.
5. When the milk reaches body temperature, submerge the steam tip again,
then tilt the pitcher to form a gentle whirlpool.
6. When the pitcher feels hot, turn off the steam wand.
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The final milk temperature should be 65-68ºC (150-155ºF).
7. Wipe the steam wand with a damp cloth, removing all milk residue, then
briefly turn on the steam wand to purge milk from the wand.
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