Jason Prefontaine is standing in front of the Slayer, his company's $22,000 espresso machine. It's a beautiful beast, finished in a pearly burnt orange and built to brew for the truly obsessive. But he doesn't think he should make a shot of espresso. He doesn't know which beans are in the grinder, and Prefontaine only likes to make flawless shots. Realizing he probably shouldn't send me off without a Slayer shot, he goes into a trancelike state. He brews one shot, which tastes fine but a little thin, with a bitter aftertaste. He tries again, tweaking the settings. Slayer's the only commercial espresso machine that lets a barista choose exactly how much water hits the beans in a given moment. Prefontaine is adjusting it to make each shot slightly richer, juggling the temperature, grind, and water flow. The shots become sweeter and more viscous. He tosses out one without even tasting it: "That's still too fast," he scoffs. Eight attempts later, Prefontaine finally pulls a shot that's acceptable. It's got a round, bright flavor, with no hint of bitterness. "I can taste the f-ing beans in this," he says, beaming.
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