Hey all. I watched a video about a sort of Slayer type method using the Sage Dual Boiler (which I have) and tried it today. I’m hoping someone can help me understand the theory here and how to take this idea forward.
This was the vid, if you’re interested:
So I ground some medium ish beans, on a setting of 7 on my Niche (yes, I get it’s relative, but for context…). 18g in the stock basket. I then went for a manual pre-infusion (factory default pressure) until I saw the first drips. I then let the shot run until I hit about 39g out. The whole process took just shy of 40″.
The resulting shot had good tasting notes of blackberry, which is what the label said it should, but wasn’t sweet. If anything it was slightly bitter. It was nice though. Def a long way from a sink shot!
Prior to this method, I’d pulled a slightly courser grind (8) with the normal auto pre-infusion and stopped the shot about 40g. It was less bitter, but less blackberry-ish. The ‘Slayer’ method was the best, but I don’t really understand how to build this into my workflow. i.e., how it affects timings, ratios and outputs.
Is this something you do yourself?
Hope you can help!