The New Slayer Espresso Machine
http://flickr.com/photos/spooof/3242311876/in/set-72157601754359104/
Rumor has it that this is the fabled Slayer.
http://www.slayerespresso.com/
What do you guys think? Personally I think it is ugly as sin, but the pressure profiling intrigues me.
Rumor has it that this is the fabled Slayer.
http://www.slayerespresso.com/
What do you guys think? Personally I think it is ugly as sin, but the pressure profiling intrigues me.
Replies to This Discussion
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Permalink Reply by Miro on
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It may not be the prettiest machine, but i have definitely seen uglier. Other than that, the machine sounds like it has a ton of potential. I was having a conversation with Zak the other day, and we were trying to think of different ways of manipulating the pressure during extraction. This machine seems like it would be ideal for what we were trying to do with a specific espresso that we are working on. I would really love to play with one of these machines, i wonder if it would produce better results than our Synesso. Then again.....Synesso is the shit. :o)
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Permalink Reply by Bryan Wray on
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I've seen uglier as well, it's not that bad. I thought the Synesso look ridiculous when it first came out, but it has grown on me a ton and now I actually really like it and want one super bad (eff you U.M., haha). Miro if I fix my car anytime this century I'll get over to Ypsi. I know I say that all the time, but I seriously am trying to get over there again soon. My fuel pump went out on my car and I just don't have the money to put in a new one right now.
Anyway... I would love to keep conversation open about this machine. This could be a really important revolution in our industry. Pressure and temperature are (IMO) the two most important things a machine controls so if this can do both... I'm curious to see where this technology takes us.
Miro Lomeli said:It may not be the prettiest machine, but i have definitely seen uglier. Other than that, the machine sounds like it has a ton of potential. I was having a conversation with Zak the other day, and we were trying to think of different ways of manipulating the pressure during extraction. This machine seems like it would be ideal for what we were trying to do with a specific espresso that we are working on. I would really love to play with one of these machines, i wonder if it would produce better results than our Synesso. Then again.....Synesso is the shit. :o)
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Bryan you should totally get your car fixed. I have this new spro blend that is pretty effin good. Keep me posted on your car problem. It would be rad to have you out here, its been way too long bud. Did you make it over to Madcap yet?
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Permalink Reply by Michelle Duregger on
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Hey James!
So I looked at this machine...I don't think its ugly as sin. I think it's very emo and I love the idea about craftsmanship and not just a manufactured machine shoved out on the market. Support the small guys!!!
The pressure profiling is really cool. Really neat that you can adjust it for the coffee...I wonder what Mel would say about this machine. Would eliminate some issues with different espresso's acting weird.
I don't drink espresso straight...but if I did, this stuff looks amazing.
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Permalink Reply by M on
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yeah... not the most beautiful machine, but it still looks pretty bad ass. i'd love to have a bar shift on the slayer.
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Permalink Reply by Mallory on
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i think it's rad. not ugly at all. i wouldn't mind waking up next to it. i mean, with it? i mean??? what?
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yknow... there are just so many places to take that. grinds. pressure. pumps. ha ha ha!
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Permalink Reply by Joel on
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In all seriousness though, in real life, it's gorgeous. But the real beauty is in the cup. Slide the lever over, and watch as the soft infused 'Spro slowly forms in the drip mirror, then slide it all the way over to hit it with full pressure for a few seconds, then ease off and watch the pressure slide slowly back down to 5 bar through the remainder of the shot... And oh waht a shot... SO MUCH FLAVOR, TEXTURE, BODY!!! It's so much fun to try different things. We've been able to take the grind down to near powder, and eeeaaase the water through, the flecking and the body is unreal. Then using a traditional brew method (flat 9 bar) with the same grind, it basically locks the puck solid. From a Barista's perspective, it's opened an entirely new train of thought on how to appproach Espresso. By changing when you move pressures you can literally pull different flavours out of the beans...
Anyhow, pardon the rambling, I'm a tad over-caffeinated and literally vibrating.
MUST... DRINK..MORE!!
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Permalink Reply by Demian Luper on
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I was all ready to jump into this thread full of long-time-Slayer-fan indignation and proceed on a lengthy rant agains ironic Slayer t-shirt wearing hipster baristas...
The machine is gorgeous. I think I'd patronize the store just to see the machine regardless of shot quality. Amazing craftsmanship. Drool...
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Permalink Reply by John on
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Ahhh... The magic of it all, Joel is spot on. I have never seen espresso come to life in such a dramatic display. The flavours that can be coaxed from the bean by the slayer are epic to say the least. When we dialed into the territory of the extremely fine grind I was amazed to say the least. Lets just say that seeing tiny droplets of oil from the bean mixed in with the crema was a first for me. It went way beyond flecking, and while the extraction took a fairly long time, the flavour was nothing more than ground breaking. Exciting times!!!
Joel said:In all seriousness though, in real life, it's gorgeous. But the real beauty is in the cup. Slide the lever over, and watch as the soft infused 'Spro slowly forms in the drip mirror, then slide it all the way over to hit it with full pressure for a few seconds, then ease off and watch the pressure slide slowly back down to 5 bar through the remainder of the shot... And oh waht a shot... SO MUCH FLAVOR, TEXTURE, BODY!!! It's so much fun to try different things. We've been able to take the grind down to near powder, and eeeaaase the water through, the flecking and the body is unreal. Then using a traditional brew method (flat 9 bar) with the same grind, it basically locks the puck solid. From a Barista's perspective, it's opened an entirely new train of thought on how to appproach Espresso. By changing when you move pressures you can literally pull different flavours out of the beans...
Anyhow, pardon the rambling, I'm a tad over-caffeinated and literally vibrating.
MUST... DRINK..MORE!!
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Permalink Reply by James Doyle on
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So after seeing the new pictures today...http://www.slayerespresso.com/2009/02/02/slayer-machine-pictures/
And researching this thing as much as possible, the looks are slowly starting to grow on me... When are we going to get a chance to test drive it here in the states? SCAA Conference maybe?
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