Slayer Espresso Single Group User manual

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 1
USER MANUAL
VERSION 6.2
JANUARY 2020
Espresso
Single Group

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 2
Table of Contents
SLAYER ESPRESSO V3 1
TABLE OF CONTENTS 2
COPYRIGHT INFORMATION 3
RESOURCES 4
WARRANTY INFORMATION 5
SAFETY ADVISORY 6
WATER TREATMENT REQUIREMENTS 7
RECOMMENDED TOOLS & ACCESSORIES 8
PREPARATION & SETUP 9
Step 1: Prepare Site 10
Step 2: Unpack Equipment 11
Step 3: Connect Drain Hose 12
Step 4A: Connect Water Line 13
Step 4B: Connect Water Line 14
Step 4C: Adjust Hot Water Temperature 15
Step 5: Connect Pump 15
Step 6: Connect Machine to Power 15
Step 7: Fill Tanks 16
Step 8: Turn On Heating Elements 16
FACTORY SETTINGS 17
USING SLAYER 18
Introductory Brewing Information 18
Preparing Espresso 19
Steaming Milk 21
Dispensing Hot Water 21
Adjust Flow Rates 22
Adjust Brew Tank Temperature 23
Adjust Brew Pump Pressure 23
Adjust Steam Tank Temperature & Pressure 24
Using Pre-Brew Timers 25
Pre-Heat Tank Temperature 25
CLEANING & PREVENTATIVE MAINTENANCE 26
Daily 27
Every 1—2 Months 29
Every 6 Months 30
Every 12—18 Months 31
Wood Care 33
TROUBLESHOOTING 34
VIDEO GUIDES 35
PARTS DIAGRAMS 36

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 3
Copyright Information
Copyright © 2018, 2016 by Seattle Espresso Machine Corporation
All rights reserved. No part of this publication may be reproduced,
distributed, or transmitted in any form or by any means without the prior
written permission of the publisher, except in the case of noncommercial
uses permitted by copyright law. For permission requests, contact the
publisher.
Seattle Espresso Machine Corporation
6133 6th Avenue South
Seattle, Washington, USA 98108
SLAYERESPRESSO.COM
Terms & Conditions
Slayer makes no representations or warranties with respect to the
contents of this publication. Information contained herein is subject to
change without notice. Every precaution has been taken in the preparation
of this manual; nevertheless, Slayer assumes no responsibility for errors or
omissions or any damages resulting from the use of this information.
Read this manual completely before installing and operating your Slayer
espresso machine. Incorrect installation and operation may result in
damage to the equipment, personal injury, or even death. Disregarding
the instructions contained herein indemnifies Slayer from all resulting
damages and may void the equipment warranty.
For additional safety precautions, see the safety advisory on page 7.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 4
Resources
For quick installation, see the QUICK START GUIDE that was included
with your machine upon delivery located in the clear packing envelope. For
additional details or installation assistance, contact your authorized Slayer
reseller or the appropriate party listed below.
NOTE FROM OUR CUSTOMER SUCCESS DIRECTOR,
SARAH DOOLEY:
IMPORTANT! TO OPEN YOUR CRATE please take thirty short seconds
of your life to follow the steps in the one page illustration attached to the
machine. Grab your drill, as you are eight screws away from unlocking this
beauty. RESIST the desire to take a crowbar to the top of the crate and
give us a little more credit friends, we’d never make it that hard to open
the box.
SALES
[e-mail]
[phone] EXT. 2
MARKETING
[e-mail]
[phone] EXT. 6
TRAINING & EDUCATION
[e-mail]
[phone] EXT. 5006
TECHNICAL SUPPORT & PARTS
[e-mail]
[phone] EXT. 3
ORDERS SUPPORT & COMMUNICATIONS
[e-mail]
[phone] EXT. 2
SHIPPING
[e-mail]
[phone] EXT. 4

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 5
Warranty Information
Slayer provides a 15-month (fifteen month) warranty on all equipment and
parts, beginning at the date of shipment from the Seattle headquarters. All
equipment and parts are warranted to be free from defect in material or
workmanship. Unless otherwise specified in writing, this warranty covers
materials only (e.g. equipment, parts) and excludes labor, shipping, and
any other costs.
This warranty does not cover accidental damage to equipment, abuse of
equipment, or improper use of equipment. “Improper use” includes, but is
not limited to, the operation of a machine with inadequately treated water
and/or the operation of a machine with inadequate water supply. Any
and all damage resulting from inadequate water treatment is expressly
excluded from the coverage of this warranty. Read “Water Treatment
Requirements” on pg. 8 for information about water-related issues.
Damage resulting from improper installation of equipment is expressly
excluded from this warranty.
Warranty coverage does not include parts that are subject to normal wear
and tear, as determined by Slayer. These include, but are not limited to,
shower screens, portafilter gaskets, expansion or anti-suction valves, and
Preventative Maintenance parts. Warranty coverage excludes glass or
plastic parts.
This warranty will immediately expire if you or a third party performs
faulty maintenance, excessive use, or neglect of necessary service. This
will include any instances in which, following the occurrence of a defect,
you fail to immediately take all suitable measures to limit damage to the
equipment and/or fail to provide Slayer with an opportunity to remedy the
defect.
Slayer’s sole responsibility and liability under the warranty set forth herein
is limited to, in Slayer’s sole discretion, repair or replacement of defective
parts. Unless otherwise specified in writing, this excludes labor, shipping,
and any other costs.
To the fullest extent permitted by applicable Washington State (USA)
laws, Slayer’s warranty set forth herein is limited to the original purchaser
of the equipment. Slayer does not, directly or indirectly, oer any
warranty to any other person, unless otherwise agreed in writing. Except
as expressly provided herein, all goods are provided to you as they are.
Slayer disclaims all representations and warranties, whether expressed or
implied, including warranties of title, non-infringement, merchantability,
and fitness for a particular purpose.
Warranty claims must be authorized by a Slayer Support representative
prior to repair or remedial action.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 6
Safety Advisory
This guide includes important instructions about safe espresso machine
installation, operation, and maintenance. Read this manual completely
before installing and operating your Slayer espresso machine. Incorrect
installation and operation may result in damage to the equipment,
personal injury, or even death. Disregarding the instructions contained
herein indemnifies Slayer from all resulting damages and may void the
machine’s warranty.
Shipping is coordinated by the customer and performed by a third party.
Slayer is not responsible for damage incurred during transport. Upon
receiving your machine, carefully inspect all packaging, equipment,
and accessories for visible damage. Photograph any visible damage to
the crate or espresso machine and immediately contact your shipping
company representative within seven days of receipt. Comply with
shipping company regulations. Do not connect your machine to power,
water, or drainage until all issues have been resolved or your Slayer
representative or reseller instructs you to do so. Failure to resolve issues
before using equipment may result in further damage or injury.
Installation should be performed by qualified personnel only and must
comply with all regulations and requirements of the authorities in your
area. If guidance is needed to safely install your machine, contact your
Slayer representative or reseller.
It is critical that an appropriately-rated and grounded electrical plug is
used to supply your machine with power. This is essential for the safe
operation and use of the equipment. Contact your Slayer representative
or reseller with questions about this requirement. If you are unsure about
the safety of the electrical configuration, do not attempt to install your
machine.
Your Slayer espresso machine should only be used for the functions it
was designed to perform. Using your machine outside of its defined
functionality – as it is described in the “Using Slayer” section on pg. 17 of
this guide – may be a safety hazard, resulting in property damage, physical
injury, or even death, and will immediately void the warranty.
Slayer espresso machines are electrical appliances that should be used in
a safe manner appropriate to devices of their kind:
• Do not connect your Slayer espresso machine to electrical power
through an extension cord. The machine must be directly connected
to an appropriately - rated and grounded power source.
• Do not position the power cord in walkways or other high-trac areas.
• Slayer espresso machines are designed to be used indoors. When
using your machine outdoors, take precautionary measures to protect
it from moisture, humidity, and other natural elements.
• Before performing service on your machine, disconnect the power
source and turn o the water feed.
• Prior to installation, make sure there is a circuit breaker installed
with a distance between the contacts that allows for complete
disconnection when there is a category III overload and that provides
protection against current leakage equal to 30 mA. The circuit breaker
must be installed on the power-supply in compliance with installation
rules. If the power-supply is not working properly, the appliance can
cause transitory voltage drops. The electrical safety of this appliance
is only ensured when it is correctly connected to an ecient earthing
system in compliance with the electrical safety laws in force. This
fundamental safety requirement must be verifed. If in doubt, request
that a qualified electrician inspect the system. The manufacturer
cannot be held responsible for any damage caused by the lack of an
earthing system on the electrical supply.
PLEASE ALSO OBSERVE THE FOLLOWING RULES FOR
INSTALLATION AND OPERATION:
• Room temperature must range between 10° and 32°C
(50°F and 90°F)
• Do not install in rooms (kitchens) that are cleaned with jets of water
or attempt to clean the machine with jets of water
• When connected to water mains, only use the supplied parts for
installation. If other parts are installed, they must be new (unused
pipes and gaskets for the water connection) and they must be
permitted for contact with water suitable for human consumption
(according to local laws in force)
• The mains water pressure connection should be between a minimum
of 300 kPa (3 bar) and a maximum of 500 kPa (5 bar)

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 7
Water Treatment Requirements
Improper water treatment is the most frequent cause of espresso machine
damage. Water is complex and varies significantly between regions, so
take great care to test the water quality at your location and adjust as
necessary. Employ the help of a reliable company (Slayer recommends
OptiPure and BWT) to evaluate your water and recommend and
administer treatments.
When evaluating water quality, the two most important factors to
consider are calcium carbonate and chloride:
Calcium Carbonate: a dissolved mineral that determines the “hardness”
or “softness” of water. The desirable range of hardness is 4-5 grains.
Over time, calcium carbonate accumulates as a hard substance, called
“scale”, and will inhibit the flow of water. Machines subjected to “harder”
water (greater than 5 grains) will accumulate scale faster and require
maintenance earlier.
Chloride: chlorine combined with an electron from a negatively charged
ion. There are many types of chlorides, including calcium chloride,
magnesium chloride, sodium chloride, etc. Chlorides produce salts that
impart a strong taste, which alters the flavor of the espresso. Chlorides
also encourage pitting corrosion, which causes damage to the machine.
incoming water should have no more than 30ppm chloride content.
Your water filtration company will create a treatment plan based on
your water needs. Choose a filtration company that has solutions for
addressing issues related to both calcium carbonate and chloride.
Common treatment options include Carbon Filtration, Ion Exchange, and
Reverse Osmosis:
Carbon Filtration: a process by which water passes through the granular
activated carbon, which attracts and retains many chemicals in the water
that have an unpleasant color, taste or odor. Carbon filtration is necessary
for all machines. For water with 4-5 grains of hardness, carbon filtration is
likely the only necessary water treatment.
Ion Exchange: a process by which water passes through an ion exchange
system, where undesirable mineral components are retained and more
desirable substances such as sodium are released. An ion exchange
system should be used in combination with a carbon filtration system and
is especially beneficial for water in the range of 6-9 grains of hardness.
This system is relatively inexpensive and eective in removing inorganic
substances. It does not, however, remove organic substances, such as
bacteria.
Reverse Osmosis with a Blend-Back Valve (or Remineralized RO): a
process by which water is forced through a semipermeable membrane
with selective pore sizes at high pressure, then blended with the
appropriate amount of desired minerals. Reverse osmosis may be a good
solution for water in the range of 6-9 grains of hardness and is mandatory
for water above 9 grains. When blending minerals with the filtered water,
target a TDS (total dissolved solids) value of of 75-125 ppm. Experiment
with various TDS levels to determine what produces your preferred taste.
All Slayer espresso machines need to be connected to a carbon water
filter to remove chlorine, sediments, odor, and undesirable tastes. This
requirement is in addition to any other necessary water filtration systems.
Filtration requirements may vary seasonally. Water should be tested
during each season to determine the best filtration plan. Once a filtration
method has been selected, take note of the filter’s peak capabilities.
Replacement of filtration is based on volume and varying levels of
hardness. Contact the filtration provider or vendor to inquire about the
life expectancy of the filters, then schedule replacement and installation
accordingly.
Slayer’s recommended water recipe for ultimate taste and limited scale:
pH: 7-9
Total Hardness: 2-6 grains
TDS: 50-200 mg/L
Alkalinity: 40-100 mg/L
Chloride: <30 ppm
Silica: <10 ppm
Chloramine: <.1 ppm
Chlorine: <.1 ppm
IMPORTANT: Damage to or failure of your amchine due to inadequately
treaed waster is not covered under warranty. Every time a new water
filter is installed, thoroughly rinse the filter before attaching it to your
machine or pump. Run water from the supply line through the filter
and down a drain for at least 2 minutes, fully washing the filter and the
residue or loose fibers in the filter cartridge. Skipping this step will cause
damage to your machine.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 8
Recommended Tools & Accessories
BEVERAGE PREPARATION
• Espresso grinder
• Scale (must measure in 0.1-gram increments)
• Tamper (must have a 58-58.4 millimeter base diameter)
• Shot glasses
• Steaming pitcher
• Soft towels
EQUIPMENT CARE & MAINTENANCE
• Allen keys (Metric and SAE)
• Crescent wrench
• Flat-head screwdriver
• Group head brush
• Needle-nose pliers
• #2 Phillips-head screwdriver
• Pick or awl
• Pliers
• 9/16 inch socket wrench
• Adjustable wrench
• Slayer Espresso Machine Cleaner
• Steam wand cleaner
• Non-abrasive surface cleaner
• Slayer Lubricant
• Teflon tape

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 9
Installing Your Machine
Only qualified service personnel should install Slayer espresso machines.
For a list of certified Slayer technicians near you please contact our support
department. Incorrect installation may result in injury and/or damage to
the equipment. Please read the “Safety Advisory” on pg. 7 before beginning
installation.
Install your Slayer espresso machine with the following ordered steps:
1. Prepare Site 10
2. Unpack Equipment 11
3. Connect Drain Hose 12
4. Connect Water Line 12
5. Connect Machine to Power 12
6. Fill Tanks 13
7. Calibrate Brew Pump Pressure 13
8. Turn on Heating Elements 14
9. Set Time & Date 14

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 10
STEP 1: PREPARE SITE
Your installation site will need direct access to power, water, and drainage.
Building regulations vary by region, so confirm local requirements prior to
connecting your machine.
Using quality, treated water is essential to achieving the best possible
results when preparing coee and may also extend the life of your
machine. Read the Water Treatment Advisory on pages 6-7 for
information about avoiding and addressing water-related issues.
Your Slayer espresso machine weighs approximately 160 kg (350 lb.)
when filled with water and needs to be installed on a structure that is
capable of supporting its weight.
Use the following diagram to locate and drill holes in the counter for the
water and drain lines. Note that electrical plugs vary in size and a larger
hole may be required to accommodate the main power cord.
Top
18.5 in / 47 cm
14.75 in / 37.5 cm
Drip tray edge
23 in / 58 cm
Ø3 in / 7.6 cm
4 in / 10.2 cm

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 11
STEP 2: UNPACK EQUIPMENT
Your Slayer espresso machine will arrive in a lidded wooden crate, bolted
to a pallet at the base. Unpack with the following steps.
PARTS AND TOOLS:
• Phillips-head screwdriver
• Two (2) Rubber feet (included)
• Steam handles (included)
• Drip tray mirror (included)
• Three (3) nuts for drip tray mirror (included)
PROCEDURE:
1. Use a phillips-head screwdriver to loosen and remove the
screws (approximately eight [8] screws) located along the
lower edge of the crate.
2. Carefully lift the lid from the pallet.
3. Remove all banding and packing material from the machine.
4. Use a phillips-head screwdriver to loosen and remove the screws
(approximately two [2] screws) from the base of the pump, then
detach it from the pallet.
5. The machine is attached to the pallet with two (2) bolts that are
screwed into two (2) of its four (4) legs, one on each side of the
machine. Use a socket wrench to loosen and remove the two (2)
bolts from the underside of the pallet.
6. Attach the included rubber feet to the bottom of the two (2) legs that
were bolted to the pallet.
7. Prepare surface by laying out one or more towels, which will rest
under the machine’s feet and allow for easy sliding into desired
position.
8. Holding the machine by the lower part of the Xs, as shown, employ
two (2) or more people to lift the machine up and onto the towels on
the prepared surface.
9. Slide machine into desired position, then lift legs, one or two at a
time, to remove towel(s).
10. Attach the steam handles by threading into place.
11. Attach the drip tray mirror using the three (3) included nuts.
12. Pull both steam actuators forward, into the “on” positions. Leave
steam actuators in the “on” positions until “Step 8: Turn on Heating
Elements”.
LIFT HERE

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 12
STEP 3: CONNECT DRAIN HOSE
PARTS AND TOOLS:
• Drain hose (included)
• Hose clamp (included)
• Flat-head screwdriver
PROCEDURE:
1. Use the hose clamp to fasten the drain hose to the drain outlet, as
shown.
The drain hose has an inside diameter of 5/8"(1.6cm).
2. Prevent clogging by ensuring that the drain line always goes
downwards.
Leave steam actuators in the “on” positions for “Step 8: Turn on
Heating Elements”.
DRAIN
HOSE
INCOMING
WATER
STEP 4: CONNECT WATER LINE
IMPORTANT: Before connecting a water treatment system to your
espresso machine, rinse the system by running water through it for at
least two (2) minutes. Failure to follow this step will result in equipment
damage. Read the Water Treatment Requirements on page 6 for
information about avoiding and addressing water-related issues.
PARTS AND TOOLS:
• 60"x3/8"braided stainless steel hose
• Wrench
PROCEDURE:
1. Connect water treatment system to main water line.
2. Use a braided stainless steel hose to connect the water treatment
system outlet to the espresso machine water inlet (located at the
bottom-rear of the machine); tighten with a wrench.
• The end with the 90 degree fitting should connect to the
espresso machine.
• Leave steam actuators in the “on” positions for “Step 8: Turn on
Heating Elements”.
STEP 5: CONNECT MACHINE
TO POWER
Your espresso machine will ship with the power configuration requested
at the time of purchase. Machines designated for 110 volts will arrive with
a plug attached to the power cord; machines designated for 220 volts will
not. Only an electrician or approved technician should wire the power cord
into an appropriately-rated plug end.
1. Per previous steps, ensure that the steam actuator is pulled forward,
into the “on” position, and the drain hose and water line are
connected.
2. After attaching a plug end (if applicable), insert the main power cord
into an appropriately-rated and grounded receptacle.
• Once connected to power, the machine will automatically turn
on, the display will read “INITIALIZING”, and the tanks will begin
to fill.
• Leave steam actuator in the “on” position for “Step 8: Turn on
Heating Elements”.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 13
STEP 6: FILL TANKS
Per “Step 5: Connect Machine to power, tanks will automatically begin to
fill once the machine is connected to power. While filling, the screen will
display an upward-facing arrow (“”). Filling is complete when the pump
motor ceases to work and a “click” is heard. Wait to turn on the heating
elements until instructed to do so in “Step 8: Turn on Heating Elements”.
1. When Slayer has filled completely, move the brew actuator left, into
the “on” position.
2. When water begins to run from the grouphead, return the brew
actuator to the “o” position.
• Leave steam actuator in the “on” position for “Step 8: Turn on
Heating Elements
STEP 7: CALIBRATE BREW PUMP PRESSURE
Before beginning “Step 7: Calibrate Brew Pump Pressure”, read
“Navigating the Menu” on page 17. After machine testing at the Slayer
studio, pump power is adjusted to near-minimum capacity (10%) in
order to prepare for calibration at your location. Calibrate the brew pump
pressure with the following steps.
PARTS AND TOOLS:
• Portafilter
• Blind portafilter insert
PROCEDURE:
1. Per previous steps, ensure that the steam actuator is pulled forward,
into the “on” position.
2. Press the round touch sensor near the center of the screen to activate
the menu.
3. Using the pad of your thumb, swipe from left to right until the “Brew
Pump Pressure” setting comes into view.
4. Press the round touch sensor to enter the “Brew Pump Pressure”
setting. “Up” and “down” arrows will appear on the right side of the
screen.
5. Adjusting the brew pump pressure through the touchscreen interface
is accomplished by increasing or decreasing a percentage value that
represents brew pump pressure relative to maximum capacity. Using
the pad of your thumb, press the arrows to adjust the value in one-
percent (1%) increments between “0” and “100”.
• To increase the pressure, increase the value.
• To decrease the pressure, decrease the value.
6. While still viewing the “Brew Pump Pressure” setting, set and test the
pump pressure with the following steps.
a. Replace portafilter basket with blind insert and lock in grouphead.
b. Move the brew actuator to the Full-Brew position.
c. During Full-Brew, watch the brew pressure gauge and adjust the
value from step 5 until the pressure gauge registers 10 bar.
• A machine that registers 10 bar with a blind insert will register
approximately 9 bar when loaded with coee that has been
ground to the appropriate degree of fineness.
d. To confirm your new setting, press the round touch sensor.
• Leave steam actuator in the “on” position for “Step 8: Turn on
Heating Elements”.
NOTE: Due to the unique method by which Slayer espresso machines
interpret brew pressure, the pressure gauge will read 0 bar unless a loaded
portafilter, blind insert, or Scace device is locked in the grouphead.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 14
STEP 8: TURN ON HEATING
ELEMENTS
Before beginning “Step 8: Turn On Heating Elements”, read “Navigating
the Menu” on page 16.
1. Per previous steps, ensure that the steam actuator is pulled forward,
into the “on” position.
2. Press the round touch sensor near the center of the screen to activate
the menu.
3. Using the pad of your thumb, swipe from left to right until the
“Advanced Setting” sub-menu comes into view; swipe from right to
left for immediate access.
4. Press the round touch sensor to enter the “Advanced Setting” sub-
menu.
5. Swipe from left to right until the “Heater Control” setting comes into
view.
6. Press the round touch sensor to enter the “Heater Control” setting.
“Up” and “down” arrows will appear on the right side of the screen.
7. Use the “up” and “down” arrows to toggle between “ON” and “OFF”;
use the round touch sensor to toggle between “BREW” and “STEAM”.
• Brewing and steaming functionalities may be used independently.
For faster warm-up, you may turn on only the element which
heats water for our desired function.
• Slayer’s brew temperature is most stable when the steam tank is
hot. For best performance, turn onboth heating elements.
8. To confirm, press the round touch sensor. To exit menu navigation,
move the brew actuator to the Pre-Brew or Full-Brew position, then
back to “o”. The new temperature will be achieved and stable within
10 minutes.
• On the screen, a flashing colon will indicate heating element
activity, appearing near the brew temperature reading to indicate
brew tank heating and appearing near the steam pressure reading
to indicate steam tank heating.
9. The machine is heated when steam begins to flow from the steam
wand; at this point, move the steam actuator into the “o” position.
10. Lift to remove cup tray and check the inside of the machine for leaks
or collected water.
STEP 9: SET TIME & DATE
During machine testing at the Slayer studio, machines are programmed
to display the local time and date in Seattle. After setup, you may
reprogram the time and date. Read “Navigating the Menu” on page 16 for
help completing this step, then complete the steps under “Using Slayer >
Access Advanced Settings > Set Time / Date” on page 26.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 15
FACTORY SETTINGS
BREW TANK TEMPERATURE: 93°C (200°F)
STEAM PRESSURE: 1.5 BAR
FLOW RATE: 40 GRAMS PER 30 SECONDS
PUMP PRESSURE: 9 BAR

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 16
Espresso Basics
Coee “beans” are the seeds from cherry-like fruits that grow on shrubs
in equatorial regions. After picking and processing, the beans are roasted,
ground, and dissolved in water to yield a coee beverage.
Brewing espresso is a unique method of coee extraction in which water is
added to ground coee under intense pressure. As a result, the beverage,
when compared to filter coee (e.g. pour-over, immersion), contains a
higher concentration of dissolved coee, feels heavier in the mouth, and
asserts stronger flavor.
The espresso machine is the preferred equipment for preparing espresso.
Therein, coee is secured, water is heated, pressure is applied, filtration
occurs, and the beverage is dispensed. The entire process takes less than
one (1) minute.
Many variables aect espresso extraction and therefore require the
attention of the barista. Consider the following generalizations and
guidelines when preparing espresso.
COFFEE ORIGIN
Coee plants are cultivated around the world in equatorial regions that
have varying climates and growing conditions. Every location — country,
locale, farm, and lot — produces coee with distinct characteristics that
contribute to discernible dierences in beverage flavor. Slayer Espresso is
well-suited for preparing coee from any single origin, as well as blends of
coees from varying origins.
PLANT VARIETY
Like other fruits (e.g. apples, oranges), coee beans may come from
one of many varieties of the same plant. Common varieties include
Typica, Bourbon, Heirloom, and Caturra, among others. Every variety
produces coee with distinct characteristics that contribute to discernible
dierences in beverage flavor.
PROCESSING METHOD
There are many unique processes by which coee seeds may be separated
from the fruit containing them. Every process produces coee with distinct
characteristics that contribute to discernible dierences in beverage flavor.
Note these examples:
• “Washed” process: increased acidity, enhanced flavor clarity, clean
body
• “Natural” process: fruit-forward flavor, full body
• “Pulped natural”, “semi-washed”, and “honey” processes: borrowed
characteristics from washed and natural processes
GREEN COFFEE FRESHNESS
After it has been picked and processed, green (i.e. un-roasted) coee has
a considerable shelf life. However, the potential quality of coee beverages
deteriorates with the age of the green coee. For best results, buy roasted
coee from a trustworthy supplier that guarantees the freshness of its
green coee.
ROAST PROFILE
Roasting makes the dense, green coee bean porous and soluble and is
the first step in preparing coee for extraction. Coee may be roasted
to varying degrees by a variety of technologies, each producing coee
with distinct characteristics that contribute to discernible dierences in
beverage flavor.
Generally, the flavor of espresso prepared from light-roasted coee
will more closely resemble the characteristics of its origin, variety, and
processing method (e.g. “bright”, “fruity”, etc.). Conversely, the flavor of
espresso prepared from dark-roasted coee will more closely resemble
the characteristics of caramel, dark chocolate and nutty flavors. In some
instances the dark roasting process will take a coee too far into the roast
yielding over developed flavors. (e.g. “smoky”).
ROASTED COFFEE FRESHNESS
After roasting, coee beans are increasingly vulnerable to deterioration.
Preserve freshness by storing in a sealed container in a cool, dark area.
Ideally, use a container that allows the outward flow of gas, which coee
releases as it ages, but prevents the inward flow of oxygen. Espresso is
generally most flavorful when prepared with coee that has “rested” for
at least two (2) days after roasting but has not exceeded three (3) weeks.
These guidelines are especially important for dark-roasted coee, which
deteriorates faster than light-roasted coee.
GROUND PARTICLE SIZE
Preparing espresso requires finely-ground coee and a professional
grinder. When setting up your grinder, target a setting that achieves the
recommended beverage yield with the recommended dose weight in
the recommended brew time. Continue reading for recommendations
regarding these brewing parameters. Adjust grind as necessary, noting

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 17
these rules:
Finer grind setting (smaller particles):
• Longer extraction time
• Enhanced body
• Reduced clarity
Recommended when espresso tastes sour, feels thin, extracts
quickly, or has no crema.
Coarser grind setting (larger particles):
• Shorter extraction time
• Reduced body
• Enhanced clarity
Recommended when espresso tastes bitter, feels muddy,
or extracts slowly.
DOSE WEIGHT
Dose weight refers to the amount of ground coee used for a serving of
espresso. When considered alongside the beverage yield, dose weight is
part of the brew ratio, which correlates with the perceived strength of the
espresso and influences the extraction process. Slayer recommends using
a scale to measure 18—21 grams of ground coee per espresso serving.
Begin with 18 grams, then adjust dose weight as necessary, noting these
rules:
Larger coee dose (more weight):
• Increased flavor intensity
• Longer extraction time
Recommended when espresso tastes sour, feels thin, extracts
quickly, or has no crema.
Smaller coee dose (less weight):
• Decreased flavor intensity
• Shorter extraction time
Recommended when espresso tastes bitter, feels muddy, or
extracts slowly.
For larger doses, please contact Slayer regarding details on larger
baskets for you how like to brew.
BED DEPTH
Distribution and tamping ground coee is essential to forming a puck
through which water will evenly flow. Use logic when dosing and
distributing to create an even pre- tamp bed. Instead of tamping to a
specific pressure (e.g., 30 pounds), Slayer recommends tamping to a
specific depth in order to achieve the adequate headspace between the
coee puck and the shower screen. To ensure consistent results, target
a tamp depth that levels the top of the tamper piston with the top of the
portafilter basket (approximately 1 centimeter).
WATER TEMPERATURE
At the factory, the brew tank temperature is set to 93°C (200°F). Coee
is best brewed with water heated to 92-95°C (195-205°F). If you do not
know which temperature to set your machine at begin with the factory
setting, then adjust the temperature as necessary, noting these rules:
Higher temperature:
• Increased extraction rate
• Enhanced acidity
Recommended when espresso tastes sour.
Lower temperature:
• Decreased extraction rate
• Reduced acidity
Recommended when espresso tastes bitter.
To adjust the brew temperature, see instructions under Using Slayer >
Adjust Brew Temperature on pg. 24.
WATER PRESSURE
At the factory, the brew pump pressure is set to 9 bar. Generally, espresso
is best brewed with water pressurized to 6—10 bar. More dense coees
(such as those grown at a higher elevation, processed with the “washed”
method, and/or roasted light) may endure higher pressure, while less
dense coees (such as those grown at a lower elevation, processed with
the “natural” method, and/or roasted medium-to-dark) prefer lower
pressure.
To adjust the brew pressure, see instruction under “Using Slayer >
“Adjust Brew Pressure” on pg. 34
BEVERAGE YIELD
Beverage yield refers to the weight or volume of a serving of espresso.
When considered alongside the dose weight, beverage yield is part
of the recipe often referred to as the brew ratio, which correlates with

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 18
the perceived strength of the espresso (sweetness, acidity, body) and
influences the extraction process. No one knows your coee better
than your roaster and in some cases you are still the best maestro for
conducting great cup experiences. As a baseline Slayer recommends using
a scale or graduated shot glasses to measure 25—40 grams or 1.0—1.5
fluid ounces of espresso per serving. Begin with 35 grams or 1.25 fluid
ounces, then adjust beverage yield as necessary, noting these rules:
Larger yield (more weight or volume):
• Decreased flavor intensity
• Longer extraction time
Recommended when espresso lacks clarity.
Smaller yield (less weight or volume):
• Increased flavor intensity
• Longer extraction time
Recommended when espresso lacks body.
BREW TIME
Brew time refers to the total duration of extraction. Begin with 25 seconds,
then adjust brew time as necessary, noting these rules:
Longer brew time:
• Higher extraction yield
Recommended when espresso tastes sour.
Shorter brew time:
• Lower extraction yield
Recommended when espresso tastes bitter.

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 19
Preparing Espresso
Slayer’s brew actuator allows for three positions: O, Pre-Brew, and Full-
Brew. The grouphead is in the O position when the brew actuator is moved
all the way right. The Pre-Brew setting is activated when the actuator is
moved to the middle of the group. Full-Brew is achieved when the actuator
is moved all the way left.
The following guidelines represent a good starting point when first using
Slayer. Coee is a complex food item that diers from variety to variety,
farm to farm, and even seed to seed. Changes in brewing variables —
including grind, dose, temperature, flow rate, time, etc. — aect all coees
uniquely.
STANDARD SHOT
The procedure for brewing a standard shot is similar to that for other
espresso machines:
1. Remove the portafilter from the grouphead and wipe the basket with a
clean, dry towel.
2. Set the grind to the same degree of coarseness as you would for
another espresso machine.
3. Grind and dose 18—19 grams of coee into the portafilter.
4. Tamp coee to approximately 30 pounds of pressure, briefly flush
group, then lock the portafilter into the grouphead.
5. Move the brew actuator directly to the Full-Brew position.
6. Allow the espresso to brew until the preferred extraction has been
achieved (when blonding occurs, when the desired beverage yield has
dispensed, or when the desired brew time has elapsed), then move
the actuator to the O position.
7. Remove the portafilter from the grouphead and knock out spent
coee. Wipe the portafilter with a clean towel to remove grounds
and oil.
8. Briefly move the brew actuator to the Full-Brew position to purge
grounds and oil from the dispersion screen. Move the grouphead to
the O position and return the portafilter.
PRE-BREW POSITION FULL-BREW POSITION

SLAYER ESPRESSO SINGLE GROUP USER MANUAL V6.2 | JANUARY 6, 2020 20
“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 coee into the portafilter.
3. Tamp to depth, ensuring a level brewing coee 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 coee. The Pre-Brew position
allows you to slowly saturate the coee 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 coee 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 O position.
8. Remove the portafilter from the grouphead and knock out spent
coee. 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 O 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.