Slayer Espresso

Slayer Espresso is a relatively young equipment company when compared with the main industry leaders in the espresso industry. They arrived on the scene in 2007 when Jason Prefontaine began his search for a better way to brew espresso. Prefontaine grew up around coffee, with a parent in the roasting business which eventually led to him opening his own roasting company. In his coffee explorations, he yearned for a way to reproduce the flavor profiles that were the highlights of filter coffee offerings.

Slayer introduced the Slayer Espresso machine in 2009 and completely turned the coffee brewing industry on its head. This machine was an industry disruptor, so much so that it earned its own term in the coffee world: “The Slayer Shot.” It took the brewing techniques that were being used in the pour-over and filter coffee sector, and applied them to the espresso brewing process. The star of the show was the patented needle valve technology that is still used in every Slayer Espresso machine today. 

Slayer Espresso machines allow two paths of water flow to reach the coffee puck. The first stage passes through the needle valve, which dramatically reduces the flow of water that reaches the puck. A limited amount of water being applied slowly to the coffee allows for that coffee to “bloom” or reduce the CO2 contained in the coffee itself. When the puck is completely saturated, the barista can switch to a full brew mode, where flow is no longer restricted by the needle valve and normal brew flow and pressures are achieved. The barista has the option to switch back to the needle valve to “finish off” the brew cycle at a lower flow rate if desired.

The resulting shot times are something that was previously unheard of in the coffee world. Slayer Espresso machines were pulling shots that had a traditional dose and yield relationship, but with a 45-55 second brew time. Normally this would result in dramatically over-extracted and bitter coffee, but with the Slayer technique the world was introduced to vibrant (yet balanced) acidity, beautiful velvety mouthfeel, and a higher perceived sweetness that was unavailable in a traditionally brewed espresso.

The iconic “Slayer Shot” in action

Additionally, the prolonged puck saturation and pre-brew process allowed for a significantly reduced grind size which allowed for a level of flavor discovery and extraction that was not available with traditional brewing methods. These grind settings would “choke” traditional espresso machines into not allowing any water flow due to restriction from grind size. This created a new problem in the grinder industry. How can we create a fine enough grind to compliment these new emerging brewing processes?

Aside from the new needle valve technology, the Slayer Espresso machines stayed relatively close to the tried and true hydraulic concepts, but they followed the original directive of founder Prefontaine: Spare no expense, make a better machine. 

The Slayer Espresso added details and sourced top shelf parts to create the most robust machine possible. A separate coffee boiler for each group, a pre-heating coffee boiler so that water enters the coffee boilers already close to brewing temperature, magnetic switches, 24V solenoid valves, high quality tubing, fittings and connections, and packaged in a stunningly beautiful and iconic body style that acts as a central design element of a cafe. 

The internal design and layout of the Slayer Espresso seems to be engineered from a coffee technicians perspective. Every fitting is easily accessible with a panel removal, and the hydraulic paths are clear, clean, and intelligently laid out. Repairs and maintenance can be performed in a fast and efficient manner, and diagnosis is simplified.

From a barista perspective, the ergonomics of the work space are absolutely perfect. The paddle actuator has a beautiful tactile feedback when switching between brew modes, and the steam/hot water actuators are smooth and simple lever pulls that seem natural to use. The brew tray is a perfect distance to incorporate a drip-tray scale, and still have clearance for that bottomless portafilter to produce that coffee flow that has wall papered countless Instagram accounts since the release of the Slayer Espresso.

From the guest’s perspective, the Slayer Espresso commands attention. The iconic “X” style legs powder coated panels, and wooden handles and brew actuators look more like a beautifully crafted art exhibit than functional espresso machine, which seems fitting when describing the espresso experience of a Slayer Shot. 

The coffee industry is constantly bombarded with the “new thing” and the “next trend.” Many of us have become skeptical of the latest technology or the new hot trend that shows up on the scene, and for good reason. So many of these sure bets have quickly disappeared from discussion and ended up in the graveyard of good ideas. Since the inception of Slayer Espresso machines, Slayer has continually forced evolution of the specialty coffee industry forward in an exploration of new brewing concepts and methods. 

Slayer Espresso made a big splash when it arrived on the specialty coffee scene. Since 2009, the development of “Flow Profiling” and “Pressure Profiling” have become common discussions within the progressive players in the industry. These conversations can not be complete without the inclusion of the Slayer Espresso machine, and the knowledge that the technology has brought to the industry as a whole.

In a future article, we will cover the development of the Slayer Steam line of machines, which were designed for high volume cafes that needed a consistent way to craft their drinks with a focus on speed and ergonomics. It is clear that Slayer would not stop with its first disruption in the industry, and was showing up to make waves.