Using Slayer
Introductory Brewing Information
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 is unique in its ability to
highlight the flavors of coffee from a single origin, so – even if you usually prefer
blends – consider coffees that advertise a specific region. In doing so, you will
experience the unique terroir of those coffees.
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,
and Geisha, 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!
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