SLAYER STEAM EP USER MANUAL V1.1 | SEPTEMBER 11, 2018 28
PREPARE ESPRESSO
Slayer Steam EP utilizes a classic “9-bar” extraction method to produce
espresso in a system with custom gicleurs and precision screens. Each
brew button allows for two presets in a value range of 20—1000 or M for
manual.
The following steps represent a good starting point when first using Slayer
Steam EP to prepare espresso.
INCLUDED PARTS
• Portafilter
RECOMMENDED SUPPLIES & EQUIPMENT
• Soft, clean towel
• Espresso grinder
• Espresso tamper
• Large portafilter scale
See complete list on page #.
PROCEDURE
The following steps represent a good starting point when first using Slayer
Steam to prepare espresso.
1. Remove the portafilter from the group head and wipe the basket with
a dry towel.
2. Set the grinder to a degree of coarseness suitable for brewing
espresso, a fine powder without clumps.
3. Grind and dose 18—21 grams of coee into the portafilter.
4. Tamp until the top of the tamper base is level with the rim of the
portafilter basket, leaving approximately 1 centimeter of empty space
above the puck.
5. Set aside the portafilter while you flush the group head, then wipe the
group head until dry and lock the portafilter into the group head.
6. Position a shot glass directly under the portafilter.
The hole pattern on the drain tray indicates a location that is
centered under the portafilter.
7. Press one of the brew buttons to begin extraction.
8. Allow the espresso to brew until the preferred extraction has been
achieved (when the desired beverage yield has dispensed, or when the
desired brew time has elapsed), then depress the button o if using
Manual.
If using volumetric settings, verify results with a scale and
calibrate grind size, water volume and temperature accordingly.
9. Remove the portafilter from the group head and discard the puck, then
wipe the portafilter with a towel to remove grounds and oil.
10. Flush the group head to purge grounds and oil, then return the
portafilter to the group head.
To Next Page
Loading...
