SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022
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“SLAYER SHOT”
When the espresso is too acidic and lacks balance it’s time for a properly
brewed “Slayer Shot”. Due to the extended contact time you will first
need to adjust the grind finer to create better restriction in the Full Brew
phase of extraction. Begin by adjusting the grind finer, on most grinders
that is 3 —4 notches, then:
1.
Remove the portafilter from the grouphead and wipe the basket with a
clean, dry towel.
2.
Grind and dose 18—19 grams of coffee into the portafilter.
3.
Tamp to depth, ensuring a level brewing coffee bed without
excessive pressure, briefly flush group, then lock the portafilter into
the grouphead.
4.
Move the brew actuator into the center of the grouphead to activate
pre-brew.
5.
Pre-brew times will vary based on the dose, grind, flow rate, brew
temperature, and characteristics of the coffee. The Pre-Brew position
allows you to slowly saturate the coffee bed utilizing the tuned flow
rate of the needle valve until fully wet before introducing pressure in
the Full Brew position. You will know the puck is fully saturated when
the bottom of the basket base displays a uniform presence of crema
seeping out of every tiny hole. This special Pre-Brew will take anywhere
between 15—20 seconds. Watch the bottom of the portafilter basket in
the shot mirror to verify the coffee puck is fully saturated.
6.
When the basket bottom shows evidence of full saturation move
the actuator Left to Full-brew. Pump pressure has now been fully
introduced to the brew bed.
7.
Allow the espresso to brew until the preferred extraction has been
achieved, then move the actuator to the Off position.
8.
Remove the portafilter from the grouphead and knock out spent
coffee. Wipe the portafilter with a clean towel to remove grounds
and oil.
9.
Briefly move the brew actuator to the Full-Brew position to purge
grounds and oil from the dispersion screen. Move the grouphead to
the Off position and return the portafilter.
EXTENDED PRE-BREW: ENHANCING SWEETNESS
When espresso lacks sweetness, from the lack of balance, extending the
Pre-Brew or Saturation phase can help to bring that flavor forward.
1.
Follow “Slayer Shot” steps 1-5 above, but allow the espresso to
continue extracting in the Pre-Brew position. Start with 2—3 grams,
taste and increase that amount extracted in the Pre-Brew position to
accentuate sweetness.
2.
Move the brew actuator to the Full-Brew position, then resume “Slayer
Shot” steps 7—9.
REDUCED FLOW: MUTING ACIDITY
Increased body and muting overextraction flavors can be achieved by
moving back to the Pre-Brew position at the end of the extraction process:
1.
Follow “Slayer Shot” steps 1—6.
2.
When the machines dispenses approximately two-thirds of the
desired volume, return the brew actuator to the middle position, then
resume “Slayer Shot” steps 7—9.
”BUMPED” PRESSURE: INCREASING ACIDITY
If more acidity is desired, the Full-Brew stage can be briefly engaged
before moving back to Pre-Brew:
1.
Follow “Slayer Shot” steps 1—3.
2.
Move the brew actuator to the Full-Brew position until the grouphead
pressurizes (less than 1 second), then quickly return the actuator to
the Pre-Brew position.
• Engaging Full-Brew for longer than 1 second may cause the puck
to choke, extending extraction and resulting in undesirable flavor.
3.
Resume “Slayer Shot” steps 4—9, combining instructions for
“Enhancing Sweetness” and “Reducing Acidity”, if desired.
