💨 I’ve been waiting for an espresso machine company to bring out an interesting, show-stopping feature for a number of years now. The Slayer Steam
may be it!
By flash heating steam to 170C just as it’s about to exit the machine, the new Slayer machine claims to have changed the whole milk game. It apparently caramelises the sugars and proteins, making milk sweeter, more decadent, and creamier (via Sprudge
). The dual settings for each steam arm are also a welcome addition.
These are currently marketing claims mixed with a little science-speak, but I’m definitely curious. Did anyone try it at Dublin? I started this topic
in the BH community site for discussion.
PS Dear Slayer, thanks for finally including volumetrics!