Trip Report: Sightglass Redux (Version 0.8), or Has the Slayer Made Any Difference?
Posted by TheShot on 10 Apr 2010 | Tagged as: Consumer Trends, Local Brew, Machine, Quality Issues, Roasting
We published our first trip report for Sightglass last July: Sightglass Coffee, Version 0.3. Back then, Sightglass was a tiny espresso-serving kiosk at the front of a vast, 4,000-sq-ft space with a 14-kg Probat roasting operation planned to start in the Fall of 2009. We revisited Sightglass this week to see how much things have changed.
It’s perhaps both bad and good news that things haven’t changed much at all since our first visit. They still operate as a tiny kiosk of a service station in front, offering espresso, Chemex brewing, and some salt caramels. Their roasting operations are still being built out; the current completion estimate is now June 2010. Instead of facing the permit issues that delayed Four Barrel’s roasting operations, the delays at Sightglass were primarily zoning: given that there are two other notable roasters in the SOMA district, the environmental impact of another neighborhood roaster required a rather thorough evaluation.
One other major change here was a highly publicized switch of their espresso machine. What was a beautiful, rare, refurbished, two-group La Marzocco GS2 espresso machine — straight out of the 1970s, and a sister to the one recently installed at Intelligentsia‘s fabled Venice Beach location — has since been replaced with a two-group Slayer machine. (Just like the one at Matching Half Cafe.)
Fourth Wave Espresso Machines — aka The Mother of All Hyperbole
Ah, the infamous, fetish du jour: the Slayer. While the verdict is still out on the merits of the Slayer as an espresso machine, its merits as a hype machine are unquestionable. For example, two months ago one barista/blogger made the ludicrous claim in Serious Eats that, with the Slayer, “fourth wave coffee has arrived”.
First of all, remember that the term third wave was originally coined to describe a level of consumer appreciation for coffee. Thus, the author literally suggested that an espresso machine will single-handedly make consumers appreciate coffee in such a significantly novel way as to change consumer culture. By comparing waves, her statement suggested that once consumers compare a Slayer-made espresso with a run-of-the-mill Blue Bottle shot, for example, public coffee-drinking habits will change as dramatically as when people raised on cups of Sanka brewed in 1950s percolators discovered the espresso made at Rome’s Sant’Eustachio il caffè.
Wow. Talk about Mother of All Hyperbole. We’re honestly incredulous at how someone could make such an absurdist claim.
Thankfully, the New York Times tempered the post’s price-tag-based hype: the Serious Eats post lead with sensationalist $18,000 price tag headline, completely oblivious to the fact that a decent, three-group La Marzocco GB/5 will set you back more than that. But then Salon magazine echoed that piece with a post titled “Baristas gone wild”, and local culture & clique rag, 7×7, anointed the Slayer at Sightglass as “ushering in coffee’s fourth wave”.
Has the Sightglass switch to a Slayer revolutionized how we appreciate coffee?
We love a taste test challenge. But to make a fair and reasonable comparison, a number of variables must be held in check: location, barista, coffee roast, grind, ambient temperature and humidity, etc. Unfortunately, controlling all of these is a next to impossible task. However, there are a few things in our favor: the same place (Sightglass) using the same roast (a Sightglass blend made at Verve Coffee Roasters) and the same grinding equipment.
On the negative side, the baristas were different (but were hopefully trained to the same standards), the weather may have been different, the age of the roasts could be different, etc. But since we couldn’t reasonably get lab time to compare a Slayer with a La Marzocco GB/5, we’ll have to settle for a taste comparison made months apart.
The other thing in our favor is that we’ve historically found our own espresso tasting descriptors and rating system to be very consistent between visits at cafés with good standards and consistency. We’ve been surprised many times when, having a “blind” test at a place we haven’t visited in over a year, we’ve compared our notes and scores with our previous visit and discovered that they completely agree. And if the Slayer truly created an entirely new wave of consumer coffee appreciation over the old standards, our lack of precision should theoretically matter little.
Comparing the Sightglass GS2 and Slayer Shots
We found our Slayer-pulled Sightglass shot to have a dark crema. Comparing it with the La Marzocco-made shot of old, the crema is a little darker but a little less substantial. The body is a touch thin, but that was true before here also. One greater difference was the focus of the flavor profile: instead of a potent flavor dominated more in the pungent range of the flavor spectrum (more of cloves, herbs, etc.), the Slayer-made shot had a darker, more earthy flavor dominated more in the smoky/muted tobacco end of the spectrum. And while their La Marzocco shot had a pretty limited dynamic range of flavors that were still executed well, the newer shot had the same limited range with the exception of a surprisingly acidic bite to its finish.
Even so, these differences were subtle. We noticed the $0.50 increase in their shot prices more than any tasting differences (namely: more smokiness than pungency plus a brighter finish). In fact, when we tallied our espresso rating scores, they were identical with the GS2 shot from last July.
So does that mean the Slayer isn’t a great machine? No. But it does suggest that the 2010 issue Slayer, for all its hype, imparted no noticeable difference to the resulting shot in the cup — from a 1970′s-made La Marzocco. At least from our espresso consumer’s perspective, this supposed fourth wave looks identical to the so-called third. We honestly couldn’t tell them apart.
Sure, we have taken a bit of poetic license to its literal extreme with this semi-facetious comparison. But if you are going make audacious claims, we ask that you back them up.
Of course, the Slayer’s prime advantages are manual pressure control and pre-infusion capabilities that are perhaps best suited for single origin coffees rather than blends. The reason we found little difference from the Slayer at Sightglass could be due to the coffee being a blend, or because they’ve tuned it to produce shots that meet their previous flavor profiles, or because their baristas haven’t yet learned how to take advantage of the additional controls.
But perhaps the biggest telltale sign as to why Sightglass switched from a perfectly reasonable GS2 to a Slayer can be found in their most recent cash register system, which is now based on the Apple iPad released just this week. Is there any better way to indicate how much you’re enamored with the new and less with the reasons why behind a switch?
Read the updated review of Sightglass.
5 Comments »
on 11 Apr 2010 at 5:40 pm +00:00T 1.Coffeestork said …
Was excited last Friday to bump into a Slayer machine at a new roaster here in Toronto – http://blog.coffeestork.com/?p=90 . I was a little more awed by it, probably due to its looks and newness in the market. I had some really nice shots from it. I attributed the quality of the shots based upon its careful and knowledgable operation. Most interesting in your review is that fact that you note that single origin espressos will benefit most. My favourite during the tasting was an Ethiopian Sidamo. I was able to pick out some flavours that I had never had in coffee.
on 11 Apr 2010 at 7:49 pm +00:00T 2.Nick Cho said …
Nice blog post. I agree with you wholeheartedly. I think the Slayer is a fine machine, but the hype has left a worst-than-bad taste in my mouth.
I will point out though, it’s very tricky to try to compare two shots the way you have, for all the reasons you mentioned, but more importantly a point that you seemed to mostly gloss over: it’s very doubtful that the coffees used to construct those blends was the same.
on 11 Apr 2010 at 11:00 pm +00:00T 3.TheShot said …
It almost scares me a little that we sometimes agree on things these days, Nick. But great point about the constituent coffee differences in the same blend sampled 9 months apart.
Even if they were from the same farms and in the same proportions, the crops were likely different. (And even if they weren’t, then the additional age on the same lots of greens would have surely made a difference.)
on 19 Apr 2010 at 4:28 am +00:00T 4.SwissMade said …
Using a Slayer instead of a LM is perhaps just a switch from “normal” extraction to full low pressure preinfusion, but that makes nothing better in taste automatically.
A swicht to the Slayer machine without a change of the whole blends or at least the roast profiles makes no sense to me…
on 23 Apr 2010 at 1:15 am +00:00T 5.ugh said …
worst shot i’ve ever had was from the place in new york with the slayer that serious eats wrote about. i could have used it to strip graffiti of brick walls.