Slayer Professional Series User Manual

ESPRESSO BASICS
Coee “beans” are the seeds from berry-like fruits that grow on shrubs in
equatorial regions. After picking and processing, the beans are roasted,
ground, and dissolved in water to yield a coee beverage.
Brewing espresso is a unique method of coee extraction in which water is
added to ground coee under intense pressure. As a result, the beverage,
when compared to filter coee (e.g. pour-over, immersion), contains a
higher concentration of dissolved coee, feels heavier in the mouth, and
asserts stronger flavor.
The espresso machine is the preferred equipment for preparing espresso.
Therein, coee is secured, water is heated, pressure is applied, filtration
occurs, and the beverage is dispensed. The entire process takes less than
one (1) minute.
Many variables aect espresso extraction and therefore require the
attention of the barista. Consider the following generalizations and
guidelines when preparing espresso.
COFFEE ORIGIN
Coee plants are cultivated around the world in equatorial regions that
have varying climates and growing conditions. Every location – country,
locale, farm, and lot – produces coee with distinct characteristics that
contribute to discernible dierences in beverage flavor. Slayer Steam is
well-suited for preparing coee from any single origin, as well as blends of
coees from varying origins.
PLANT VARIETY
Like other fruits (e.g. apples, oranges), coee beans may come from
one of many varieties of the same plant. Common varieties include
Typica, Bourbon, Heirloom, and Caturra, among others. Every variety
produces coee with distinct characteristics that contribute to discernible
dierences in beverage flavor.
PROCESSING METHOD
There are many unique processes by which coee seeds may be separated
from the fruit containing them. Every process produces coee with distinct
characteristics that contribute to discernible dierences in beverage flavor.
Note these examples:
• “Washed” process: increased acidity, enhanced flavor clarity,
clean body
• “Natural” process: fruit-forward flavor, full body
• “Pulped natural”, “semi-washed”, and “honey” processes: borrowed
characteristics from washed and natural processes
GREEN COFFEE FRESHNESS
After it has been picked and processed, green (i.e. un-roasted) coee has
a considerable shelf life. However, the potential quality of coee beverages
deteriorates with the age of the green coee. For best results, buy roasted
coee from a trustworthy supplier that guarantees the freshness of its
green coee.
ROAST PROFILE
Roasting makes the dense, green coee bean porous and soluble and is
the first step in preparing coee for extraction. Coee may be roasted
to varying degrees by a variety of technologies, each producing coee
with distinct characteristics that contribute to discernible dierences in
beverage flavor.
Generally, the flavor of espresso prepared from light-roasted coee
will more closely resemble the characteristics of its origin, variety, and
processing method (e.g. “bright”, “fruity”, etc.). Conversely, the flavor of
espresso prepared from dark-roasted coee will more closely resemble
the characteristics of caramel, dark chocolate and nutty flavors. In some
instances the dark roasting process will take a coee too far into the roast
yielding over developed flavors. (e.g. “smoky”).
ROASTED COFFEE FRESHNESS
After roasting, coee beans are increasingly vulnerable to deterioration.
Preserve freshness by storing in a sealed container in a cool, dark area.
Ideally, use a container that allows the outward flow of gas, which coee
releases as it ages, but prevents the inward flow of oxygen. Espresso is
Generally most flavorful when prepared with coee that has “rested” for
at least two (2) days after roasting but has not exceeded three (3) weeks.
These guidelines are especially important for dark- roasted coee, which
deteriorates faster than light-roasted coee.
GROUND PARTICLE SIZE
Preparing espresso requires finely-ground coee and a professional
grinder. When setting up your grinder, target a setting that achieves the
recommended beverage yield with the recommended dose weight in
the recommended brew time. Continue reading for recommendations
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SLAYER STEAM X USER MANUAL V1.1 | SEPTEMBER 2019

Slayer Professional Series Specifications

General

Brand	Slayer
Model	Professional Series
Category	Coffee Maker
Language	English