slayer

Brisbane Coffee Review: Cup, West End

Looking for the best coffee in Brisbane? Look no further than Cup, in Russell Street West End. It’s a grungy little warehouse/garage in a side street in West End. A hipster’s paradise (and there were plenty of them around). And the coffee is amazing. So good.

They boast an incredible machine. A Slayer. Which I’ve been excited about in the past (more than once). The Slayer was the first machine to allow changing of pressure during the pouring of a shot.

I discovered Cup a couple of months ago. And was suitably impressed. And Robyn and I checked it out yesterday after I dropped my machine in for a service (which means I’ll be checking out cafes for the next few days).

Cup’s house blend is a rich, sweet and earthy delight. It is so thick and goopy. Viciously viscous. As an espresso it goes straight to the back of your mouth and then explodes. It really is that good.

In milk it’s equally sensational. I had a flat white, Robyn a piccolo latte.

This is their current blend. Featuring a couple of beans I regularly roast and sell.

40% BRAZIL Daterra.
Nice balanced sweetness and body. This is the yellow bourbon varietal from a solid reliable farm.

40% GUATEMALA El Injerto.
This is a mixed Cattura and Bourbon coffee from the award winning El Injerto farm. It is very clean and sweet with a nice lime acidity. Always cups up great.

20% ETHIOPIA Yirgacheffe.
A new Yirgacheffe thats just arrived adds just a little acid to tie the others together.

Here are our coffees. iPhone style.

Pressure points

Pressure profiling, managing the pressure during the pulling of a shot of coffee, is “the next big thing”TM in specialty coffee. Pressure is one of the variables during the shot that until now has been restricted to modifying your machine’s pump in order to have a particular water pressure supplied throughout the shot.

Slayer was the first to experiment with pressure profiling – and now, La Marzocco, the Ferrari of espresso machine manufacture, have entered the fray with their new machine the “Strada”

(picture credit: Gizmodo)

You can read about that machine here, but interestingly, for the sake of this post, here is LM’s guide to pressure profiling.

Slayer update

No doubt you’re all as excited about the Slayer coffee machine as I am. You’ll be happy to know the following details:

“Seattle’s newest espresso machine, the Slayer, will start shipping in the next month from its new factory in the old Sicks Rainier Brewing bottling building in Georgetown to coffeehouse customers in San Francisco, Michigan, Canada and Australia.”

“It’s also a beauty with Art Deco-looking groups (those are the nozzles from which the espresso pours) fitted with Peruvian walnut handles or “paddles” that let the barista control brewing pressure. Cost: $14,000 for two groups; $18,000 for three.”

So, get saving.

I’m harnessing the power of Twitter to find out if there’ll ever be a one group version. Will keep you posted.

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