Slayer STEAM EP - Page 19

SLAYER STEAM EP USER MANUAL V1.1 | SEPTEMBER 11, 2018 19
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 coee 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 coee per espresso serving.
Begin with 18 grams, then adjust dose weight as necessary, noting these
rules:
Larger coee dose (more weight):
• Increased flavor intensity
• Longer extraction time
Recommended when espresso tastes sour, feels thin, extracts
quickly, or has no crema.
Smaller coee dose (less weight):
• Decreased flavor intensity
• Shorter extraction time
Recommended when espresso tastes bitter, feels muddy, or
extracts slowly.
For larger doses, please contact Slayer regarding details on larger
baskets for you how like to brew.
BED DEPTH
Distribution and tamping ground coee is essential to forming a puck
through which water will evenly flow. Use logic when dosing and
distributing to create an even pre- tamp bed. 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
coee 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).
WATER TEMPERATURE
At the factory, the brew tank temperature is set to 93° C (200° F). Coee
is best brewed with water heated to 92-95° C (195-205° F).
If you do not know which temperature to set your machine at 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 #38.
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 coees
(such as those grown at a higher elevation, processed with the “washed”
method, and/or roasted light) may endure higher pressure, while less
dense coees (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 #37.