Slayer Professional Series - Page 18

18
SLAYER STEAM X USER MANUAL
ROASTED COFFEE FRESHNESS
After roasting, coffee 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 coffee releases as it ages,
but prevents the inward flow of oxygen. Espresso is generally most flavorful when
prepared with coffee 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 coffee, which deteriorates faster than light-roasted coffee.
GROUND PARTICLE SIZE
Preparing espresso requires finely-ground coffee 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 regarding these brewing parameters. Adjust grind as
necessary, noting these rules:
Finer grind setting (smaller particles):
• Longer extraction time
• Enhanced body
• Reduced clarity
Recommended when espresso tastes sour, feels thin, extracts quickly, or has no
crema.
Coarser grind setting (larger particles):
• Shorter extraction time
• Reduced body
• Enhanced clarity
Recommended when espresso tastes bitter, feels muddy, or extracts slowly.
DOSE WEIGHT
Dose weight refers to the amount of ground coffee used for a serving of espresso.
When considered alongside the beverage yield, dose weight is part of the brew
ratio, which correlates with the perceived strength of the espresso and influences
the extraction process. Slayer recommends using a scale to measure 18-21 grams
of ground coffee per espresso serving. Begin with 18 grams, then adjust dose
weight as necessary, noting these rules:
Larger coffee dose (more weight):
• Increased flavor intensity
• Longer extraction time
Recommended when espresso tastes sour, feels thin, extracts quickly, or has no
crema.
Smaller coffee dose (less weight):
• Decreased flavor intensity
• Shorter extraction time
Recommended when espresso tastes bitter, feels muddy, or extracts slowly.
BED DEPTH
Tamping ground coffee is essential to forming a puck through which water will
evenly flow. Instead of tamping to a specific pressure (e.g., 30 pounds), Slayer
recommends tamping to a specific depth in order to achieve the adequate
headspace between the coffee puck and the shower screen. To ensure consistent
results, target a tamp depth that levels the top of the tamper piston with the top of
the portafilter basket (approximately 1 centimeter).