Mmmmm..... very tasty
Here is the official first picture of the 1 group Slayer heading to Melbourne for MICE!
Looks the beast Tony.
Not sure what application a one group Slayer would belong to...
I can only imagine it is designed for a serious home enthusiast.
Can't even see it being used in a low volume espresso bar.
A two group would be a minimum if a jumbo latte is required.
I think the 1 group Slayer is destined for:
1. Home users with too many spare dollars and want a great toy (and serious bragging rights)
2. Roasters that want to develop blends for use on their customers 3 group Slayers.
As the cheap Slayer offer, I expect that #2 will account for most of the future one group Slayer sales.
looks nice, like the red (unless thats protective coating on the steel I had a laugh)
kinda reminds me of an LM GS3, but with wood trim
I think Andy is spot on the money as to where most of these will end up, I almost balked at the cost of my rocky / silvia 5 years ago, i'd be too scared to use this if I ever acquired one...
lucky for me i dont like the look of it.
I'll hang for the kees van de western.
It's not exactly my cup of tea either, however, if someone were to drop one on my bench as a gift I'm sure I would come to appreciate it in time.
Love the Slayer aesthetic. Ive seen a green copper one. Looked brilliant.
If I were buying on looks alone I would have to go with the KVW Speedster Google Image Result for http://www.keesvanderwesten.com/news/speedster2/Speedster-rood-geel-1.jpg the Slayer looks a little industrial, of course it's probably a wolf in sheep's clothing.
Yep Izzo Pompei is the next move in my stable after the Alex DB...
I'm with you Jonty!
I'd have one in a heartbeat if I had heaps of cash. Not likely to happen though.
Here are some more pictures of the 1 group Slayer! Its a baby!
what on earth is that grinder in the background in the 2nd picture
the dosing mechanism looks interesting
Im sorry guys, but even if I had a squillion dollars, I would not put something that fugly on my kitchen bench, no matter how good it was.
I'm more than prepared to put technology to work, but only to a point where it doesn't interfere with my human nature / emotion.
This machine aims to remove the passion from making coffee and turn it into another scientific quest for people obsessed with replicating an exact result. Copycat Coffee.
There is a point where science takes over and removes the artistic nature, the passion and emotion associated with the social drink.
I want my coffee to taste different everywhere I go- not the same.
Thats probably why it's called Slayer. Its the Orwellian espresso machine.
Those Paddles ruin the passion. And they're ugly. give me a cantankerous 1950's lever and some beans of unknown origin, and make life challenging and an adventure.
I could use one just for milk production...
It might feel good for you to put all the challenges on yourself but at the end of the day, a lot of people just want a great coffee and don't need to strive just to make the occasional one to appreciate it.
Me, I'd rather figure out the effects of each variable in a consistent setting, then apply that combined knowledge to make something great/just the way I like it. Pressure profiling is just another way of doing that.
I would be happier if I have this capability on my machine.
It takes lots of passion and lots of dedication to properly learn the capabilities of this equipment and it has nothing to do with making all coffee taste the same.
I think Slayer are aesthetically and ergonomically the best looking coffee machine out at the moment. That's my taste and I know plenty of people who agree.
When I said create different flavours, I meant create shots with different flavours (as a whole).
I would suggest that when compared with grind/tamp/temperature/bean, the ability to profile pressure (compared to a constant pressure that is within acceptable limits) does make a minute difference; you're talking bleeding-edge performance here.
Minute and repeatable aren't mutually exclusive terms so I'm not sure what you're on about there.
The changes you can make are equally as significant as adjusting any other parameter.
Are you in Melbourne? I'd be happy to show you some comparison shots on our Strada some time.
If money was no object I would buy one just because I could. I think the styling is like retro / industrial, pretty cool.
Not exactly the same league as this machine, but from playing with pre infusion pressures on BES900 last couple of months, Its very hard to go back to a machine that does not at least have this capability. Pre infusing at 3bar for around 10 seconds until it starts to bead then hitting it with full 9 - 10 bar is so dam tasty.
Like what muppet man was saying, I can get a brew ratio of 55 - 60%, 18g coffee producing 33 to 30 grams of espresso with a luscious thick body and depth of flavour I have only experienced at a few high end cafe. Its a joy to be getting so much from my home roasts.
A thing on the grind, trying to run the same dose/grind at a straight up full pressure extraction just chokes the machine and nothing comes out.
I think LM USA site has a pretty good definition of pressure profiling.
Define: Pressure Profiling
Note that given the current early adoption phase of pressure profiling technology, everybody is still learning what is possible, us included. We have, for the past year, extensively used and experimented with pressure profiling capable prototypes and modified espresso machines and thought it is time to “go on the record” with what we have learned.
What Pressure Profiling IS:
Provides the ability to vary and/or manipulate brewing pressure (between 0 and 9 bars, static or progressive) during the extraction process
An additional espresso preparation variable that, in itself, has a high degree of possible brewing parameters
What Pressure Profiling is NOT:
Necessarily a new machine
Necessarily going to make EVERY coffee taste good*
Capable of making bad coffee good
The Holy Grail
What Pressure Profiling DOES:
Allows you to change the “volume” (or “expression”) of different flavor components to effect the balance and body of the shot*
Tends to produce a rounder, softer espresso that highlights brightness, sweetness, and delicate notes to emerge from the body of the shot*
What Pressure Profiling REQUIRES:
A very attentive, well trained barista
LOTS of experimentation to subject your coffee to various pressure profile curves to determine the best fit, as there is no right or wrong
Objective and careful reconsideration of classic espresso extraction parameters (e.g. dosage, preinfusion time, total dwell time, etc.) in conjunction with open mindedness*
*Experiments reveal that even the same pressure profile has dramatically different effects on different coffees. Some espressos do taste better when subjected to pressure profiling. Some don’t.
In summary, this post is only meant to put some thoughts on pressure profiling, given some of the questions out there. If anything, this hopes to serve to get more discussion (and experimentation) going to further espresso quality and appreciation.
Is pressure profiling something that could be done successfully by hand/eye, by opening the steam valve on a semi-auto to slow the typically-increased flow at the later stages of a shot?
Love to take you up on the offer but I'm in Tassie =/
You might find it worthwhile experimenting with the opv though. I run my silvia a fraction under 9 bar rather then bang on and prefer it this way, depends on how you like it.
With regards to milk based drinks and even to some extent long blacks, it all makes much less of a difference. I keen to try and get my hands on a refractometer soon and really try and work out exactly what its all doing to extraction.
Sorry, got my wires crossed; when you talked pressure profiling I was thinking during the shot rather than with preinfusion.
You're right about the temp stability thing. I wonder if the easiest way to do preinfusion on a Silvia/Classic wouldn't be plumbing in a second OPV and solenoid (with the OPV set to 3bar and the solenoid manually actuated or on a timer).
A pre-infusion specific opv is going to do the same thing to the boiler temp as opening the steam valve I would think your just returning hot water back to the tank rather the into the drip tray.
Nah, the way the Classic's set up the OPV is upstream of the boiler. Otherwise it'd heat the water resevoir and blow up the pump by discharging all the excess hot water in there.
Anyone heard the RRP of the 1 group Slayer in Australia?
I got an email from the Sydney distributor. Pre-release anyone putting down full payment and who is happy to wait until expected production date September this year pays 11,000 (including GST)... people who buy later pay 12,100.
Slayer have plans to set up an Australian operation.... big parts stock on shelves, more support, etc.