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SLAYER STEAM X USER MANUAL
Espresso Basics
Coffee “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 coffee beverage.
Brewing espresso is a unique method of coffee extraction in which water is added
to ground coffee under intense pressure. As a result, the beverage, when compared
to filter coffee (e.g. pour-over, immersion), contains a higher concentration of
dissolved coffee, feels heavier in the mouth, and asserts stronger flavor.
The espresso machine is the preferred equipment for preparing espresso. Therein,
coffee 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 affect espresso extraction and therefore require the attention of
the barista. Consider the following generalizations and guidelines when preparing
espresso.
COFFEE ORIGIN
Coffee plants are cultivated around the world in equatorial regions that have varying
climates and growing conditions. Every location – country, locale, farm, and lot –
produces coffee with distinct characteristics that contribute to discernible differences in
beverage flavor. Slayer Steam X is well-suited for preparing coffee from any single origin,
as well as blends of coffees from varying origins.
PLANT VARIETY
Like other fruits (e.g. apples, oranges), coffee 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 coffee with distinct
characteristics that contribute to discernible differences in beverage flavor.
PROCESSING METHOD
There are many unique processes by which coffee seeds may be separated from
the fruit containing them. Every process produces coffee with distinct characteristics
that contribute to discernible differences 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) coffee has
a considerable shelf life. However, the potential quality of coffee beverages
deteriorates with the age of the green coffee. For best results, buy roasted coffee
from a trustworthy supplier that guarantees the freshness of its green coffee.
ROAST PROFILE
Roasting makes the dense, green coffee bean porous and soluble and is the first
step in preparing coffee for extraction. Coffee may be roasted to varying degrees
by a variety of technologies, each producing coffee with distinct characteristics that
contribute to discernible differences in beverage flavor.
Generally, the flavor of espresso prepared from light-roasted coffee 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 coffee will more closely resemble the characteristics of the roasting
process (e.g. “smoky”). Typically over developed roast profiles do not exhibit the full
potential of your machine, nor the flavorful complexity of your coffee.
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