Slayer Professional Series - Page 19

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SLAYER STEAM X USER MANUAL
WATER TEMPERATURE
At the factory, the brew tank temperature is set to 93° C (200° F). Coffee is best
brewed with water heated to 92-95° C (195-205° F).
Begin with the factory setting, then adjust the temperature as necessary, noting
these rules:
Higher temperature:
• Increased extraction rate
• Enhanced acidity
Recommended when espresso tastes sour.
Lower temperature:
• Decreased extraction rate
• Reduced acidity
Recommended when espresso tastes bitter.
To adjust the brew temperature, see instructions under Using Slayer > Adjust Brew
Temperature on page #26.
WATER PRESSURE
At the factory, the brew pump pressure is set to 9 bar. Generally, espresso is best
brewed with water pressurized to 6-10 bar. More dense coffees (such as those
grown at a higher elevation, processed with the “washed” method, and/or roasted
light) may endure higher pressure, while less dense coffees (such as those grown
at a lower elevation, processed with the “natural” method, and/or roasted medium-
to-dark) prefer lower pressure.
To adjust the brew pump pressure, see instructions under “Using Slayer > Adjust Brew
Pump Pressure” on page #27.
BEVERAGE YIELD
Beverage yield refers to the weight or volume of a serving of espresso. When
considered alongside the dose weight, beverage yield 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 or graduated shot glasses to
measure 25-40 grams or 1.0-1.5 fluid ounces of espresso per serving. Begin with
35 grams or 1.25 fluid ounces, then adjust beverage yield as necessary, noting
these rules:
Larger yield (more weight or volume):
• Decreased flavor intensity
• Longer extraction time
Recommended when espresso lacks clarity.
Smaller yield (less weight or volume):
• Increased flavor intensity
• Longer extraction time
Recommended when espresso lacks body.
BREW TIME
Brew time refers to the total duration of extraction. Begin with 25 seconds, then
adjust brew time as necessary, noting these rules:
Longer brew time:
• Higher extraction yield
Recommended when espresso tastes sour.
Shorter brew time:
• Lower extraction yield
Recommended when espresso tastes bitter.