My shop is getting a steam ep model, so naturally I read the specs, that machine includes pre infusion from 1 to 4 seconds, but it is a classic 9 bar after the initial wetting.
It doesn't seem like it would be impossible to blow hot, dry air, which would not condense at typical coffee temperatures, into the milk, instead of using steam at all. Clearly, you want some amount of water added to the milk, or else waterless steam-wands would be all the rage.
Slayer are the best most innovative Espresso Machine's in the business....Love working on these CHEVROLET'S😊☕🇭🇲🇨🇦🇺🇸
Hi Steve, does this machine have a low pressure pre-infusion setting, just like the original slayer?
My shop is getting a steam ep model, so naturally I read the specs, that machine includes pre infusion from 1 to 4 seconds, but it is a classic 9 bar after the initial wetting.
The LP has been released since and has wider preinfusion settings.
can you teach us about some settings, my group 2 is accidentally off
hope, the shops that use that great steam, use fresh milk and not industrial-supermarket-HT-skimmed-crap ;)
Chille how does it turn on ?
It doesn't seem like it would be impossible to blow hot, dry air, which would not condense at typical coffee temperatures, into the milk, instead of using steam at all.
Clearly, you want some amount of water added to the milk, or else waterless steam-wands would be all the rage.
All at 20 grand
Thaaaaaanx
Not good, you afford the scale during busy hrs, may effect the quality of your espresso without scaling
Fix the title!