Slayer Espresso V3 User manual

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022
USER MANUAL
VERSION 5.1
AUGUST 2022
Espresso V3

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 2
Table of Contents
TABLE OF CONTENTS 2
COPYRIGHT INFORMATION 3
CONTACTING SLAYER 4
WARRANTY INFORMATION 5
IMPORTANT SAFETY ADVISORY 6
WATER TREATMENT REQUIREMENTS 7
RECOMMENDED TOOLS & ACCESSORIES 8
INSTALLING YOUR MACHINE 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

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 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
707 Lind Ave SW.
Renton, Washington, USA 98057
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 V3 USER MANUAL V5.1 | AUGUST, 2022 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.
SALES
[e-mail]
[phone] EXT. 2
MARKETING
[e-mail]
[phone] EXT. 6
TRAINING & EDUCATION
[e-mail]
[phone] EXT. 5006
TECHNICAL SUPPORT
[e-mail]
[phone] EXT. 3
ORDERS SUPPORT & SPARE PARTS
[e-mail]
[phone] EXT. 2
SHIPPING
[e-mail]
[phone] EXT. 4
An updated, electronic version of the manual can be accessed from the
website: slayerespresso.com/product/espresso-v3

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 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.
Weight & Dimensions
DEPTH:
Foot to foot: 22 in / 56 cm
Foot to drip tray: 26.5 in / 67.5 cm
2 GROUP WIDTH:
Foot to foot: 30.5 in / 77.5 cm
Incl. handles: 34.2 in / 87 cm
3 GROUP WIDTH:
Foot to foot: 40.5 in / 103 cm
Incl. handles: 44.2 in / 112 cm
HEIGHT:
Top of rear panel: 17 in / 432 mm
Top of brew actuator: 17 in / 432 mm
Top of engaged steam actuator: 20 in / 508 mm
Group height, drip tray to portafilter: 43 in / 109 mm
2 GROUP WEIGHT:
Dry: 196 lbs / 89 kg
Wet: 220 lbs / 100 kg
Shipping max: 326 lbs / 148 kg
3 GROUP WEIGHT:
Dry: 267 lbs / 121 kg
Wet: 305 lbs / 138 kg
Shipping max: 390 lbs / 178 kg

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 6
Symbols
GENERIC WARNING
WARNING: ELECTRICAL HAZARD
WARNING: TRAPPING HAZARD, TAKE CARE WITH HANDS
WARNING: HOT SURFACE
ENVIRONMENTAL PROTECTION
THESE PAGES OF THE MANUAL ARE FOR THE USE OF THE WORKER OPERATING THE MACHINE
THESE PAGES IN THE MANUAL ARE TO BE USED BY QUALIFIED, AUTHORIZED TECHNICAL STAFF

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 7
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 only to be used indoors
• 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).
• This appliance can be used by children aged from 8 years and above and persons with
reduced physical, sensory or mental capabilities or lack of experience and knowledge if they
are supervised or given instruction concerning the safe use of the appliance and understand
the hazards involved.
• Children must not play with the appliance.
• Cleaning and user maintenance must not be made by children without supervision.
• Use by minors, with or without adult supervision, must not contravene local employment laws.
• Never leave the appliance unattended while it is in use.
• If the appliance is stored in rooms where the temperature can drop below the freezing point,
empty the boiler and water circuit tubes.
• Do not expose the appliance to atmospheric agents (rain, sun, and cold).
• Noise: assessed acoustic pressure level 70 dB(A) (+/- 1dB).
• If the power-supply cord is damaged, it can only be replaced by qualified and authorized
technicians.
• If the machine is used improperly or for purposes other than those described above, it can
be a source of danger. The manufacturer will not be held responsible for damages caused by
improper use of the appliance.

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 8
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:
Dissolved mineral that determines the “hardness” or “softness” of water.
The desirable range of hardness is 4-6 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 6
grains) will accumulate scale faster and require maintenance sooner.
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.
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:
Process by which water passes through the granular activated carbon,
which attracts and retains many chemicals in the water that have an
unpleasant taste or odor.
Carbon filtration is necessary for all Slayers. For water with 4-6 grains of
hardness, carbon filtration is likely the only necessary water treatment.
ION EXCHANGE:
Process by which water passes through an ion exchange system, where
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 BLEND-BACK VALVE (OR
REMINERALIZED RO):
Process by which water is forced through a semi-permeable 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, but 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 is ideal.
IMPORTANT: All Slayer espresso machines need to be connected to a
carbon water filter to remove chlorine, sediments, odor, and undesirable
tastes from the water. 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.
Contact the equipment vendor to inquire about the life expectancy of the
filters, then schedule replacement and re- 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 machine due to inadequately
treated water 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 V3 USER MANUAL V5.1 | AUGUST, 2022 9
Recommended Tools & Accessories
BEVERAGE PREPARATION
• Espresso grinder
• Adjustable grind setting
• Capability for grinding very fine: espresso-to-Turkish
• Gram scale
• Low resolution: 0.1-gram (1/10-gram) increments
• Shot glass
• Soft towel
• Steaming pitcher
• Narrow spout
• Tamper
• 58mm base diameter
• Thermometer
EQUIPMENT CARE & MAINTENANCE
TOOLS
• Allen key
• Crescent wrench
• Flat-head screwdriver
• Grouphead brush
• Needle-nose pliers
• Phillips-head screwdriver
• Pick or awl
• Pliers
• Socket wrench (9/16”)
• Wrench
SUPPLIES
• Approved espresso machine cleaner
• Approved espresso machine steam wand cleaner • Non-abrasive
surface cleaner
• Slayer lubricant
• Teflon tape
• Tung oil

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 10
Installation, dismantling, and adjustments must only be performed by qualified and authorized technicians.
Carefully read the warnings and rules in this manual because they provide important information regarding safe
installation, use and maintenance of the machine. Keep this booklet handy for easy reference.
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. The coee machine should sit on a flat, stable surface at least 1
inch (20 mm) from walls and from the counter. Keep in mind that the highest
surface on the machine (the cup-warmer tray) sits at a height of at least 47
inches (1.2 meters). Make sure there is a shelf nearby for accessories.
Install your Slayer espresso machine with the following ordered steps:
1. Prepare Site 11
2. Unpack Equipment 12
3. Connect Drain Hose 13
4. A—C Connect Water Line 13
5. Connect Pump 13
6. Connect Machine to Power 14
7. Fill Tanks 14
8. Turn on Heating Elements 15

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 11
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.

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 12
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)
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 left legs, one or two at a
time, to remove towel(s).
10. Attach the steam handles by threading into place.
11. Pull both steam actuators forward, into the “on” positions. Leave
steam actuators in the “on” positions until “Step 8: Turn on Heating
Elements”.

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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”.

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 14
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 pages 6-7 for
information about avoiding and addressing water-related issues.
PARTS AND TOOLS:
• 40"x3/8"braided stainless steel hose
• Two (2) 60"x3/8"braided stainless steel hoses
(with 90-degree fittings)
• Wrench
PROCEDURE:
1. Use the shorter, 40”x3/8” braided hose to connect the water
treatment system outlet to the pump inlet.
2. Use one of the longer, 60”x3/8” hoses to connect the pump high
pressure outlet (red) to the espresso machine high pressure inlet
marked with a red band around the fitting (located at the bottom-rear
of the machine).
• The hose end with the 90-degree fitting should connect to the
espresso machine.
3. Use another of the longer, 60”x3/8” braided hoses to connect
the pump low pressure outlet (blue) to the espresso machine low
pressure inlet marked with a blue band around the fitting (located
near the drip tray).
• 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”.
INLET FROM WATER
TREATMENT SYSTEM
OUTLET TO HIGH
PRESSURE (RED)
OUTLET TO LOW
PRESSURE (BLUE)

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 15
STEP 5: CONNECT PUMP
Two (2) electrical cords extend from outside of your Slayer espresso
machine. The thinner of these cords has a small, white quick-connect
plug. Insert the quick connect plug into the matching plug unit on the
pump motor.
STEP 6: CONNECT MACHINE
TO POWER
IMPORTANT: Before beginning any electrical work on your machine,
ensure that both the power switch and heating element breaker are in the
“o” position.
Your espresso machine will ship with the power configuration requested
at the time of purchase. Only an electrician or approved technician should
wire the power cord into an appropriately-rated plug end. Once the plug
end is attached, insert the main power cord into an appropriately-rated
and grounded receptacle.
STEP 7: FILL TANKS
PROCEDURE
1. Ensure heating element breaker is in the “o” position.
2. Turn on the main water line and power switch; tanks will begin
to fill. Filling is complete when the pump motor turns o and a “click”
is heard.
3. When Slayer has filled completely, move the brew actuators left, into
the “on” positions.
4. When water begins to run from the groupheads, return the brew
actuator to the “o” position.
• Leave steam actuators in the “on” positions for “Step 8: Turn on
Heating Elements”.

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 16
STEP 8: TURN ON HEATING ELEMENTS
1. Per step 7, ensure that both steam actuators are pulled forward, into
the “on” positions.
2. Move the heating element breaker to the “on” position by flipping it to
the left.
3. The machine is heated when steam begins to flow from the steam
wand; at this point, move the steam actuators into the “o” positions.
4. Lift to remove cup tray and check the inside of the machine for leaks
or collected water.
5. Allow Slayer to fully heat before use.
STEP 9: ADJUST HOT WATER TEMPERATURE
PARTS AND TOOLS:
• Flat-head screwdriver
PROCEDURE:
1. Remove the cup tray.
2. Use a large, flathead screwdriver to remove the two top and one lower
rear screws from the x-leg, then carefully lift to remove the left rear
side panel.
• Take caution to not scratch the side panel during removal.
3. Use the mix valve knob to regulate the amount of cold water that
mixes with the hot water.
• Turn counter-clockwise to increase the amount of cold water and
decrease the water temperature.
• Turn clockwise to decrease the amount of cold water and increase
the water temperature.
MIX VALVE
LOW PRESSURE INLET (BLUE)

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 17
FACTORY SETTINGS
BREW TANK TEMPERATURE: 93°C (200°F)
PRE-HEAT TANK TEMPERATURE: 85°C (185°F)
STEAM TANK TEMPERATURE: 118°C (245°F)
STEAM PRESSURE: 1.5 BAR
FLOW RATE: 40 GRAMS PER 30 SECONDS
PUMP PRESSURE: 9 BAR WITH DOSED PORTAFILTER
Installation Check-up
Warning: after installation, check to see if the
machine is working properly
WATER CONNECTIONS
• No leaks from the connections or tubes
FUNCTIONING
• Boiler and operating pressures are normal.
• The pressure gauge is working properly.
• The expansion valves are working properly
Warning: once the machine has been installed and
is ready for use, before allowing the worker to start
using the machine, wash the internal components
according to the instructions below:
GROUPS
• Install the portafilters in the groups (without coee).
• Let each group dispense water for about a minute.
HOT WATER
• Continuously dispense hot water until at least 3 liters of water have
been dispensed
• See the “Hot water dispensing” chapter in the User’s Manual.
STEAM
• Dispense steam from the nozzles for about a minute.

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 18
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

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 19
regarding these brewing parameters. Adjust grind as necessary, noting
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

SLAYER ESPRESSO V3 USER MANUAL V5.1 | AUGUST, 2022 20
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
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.