for a reason to get out of the muck.

SwampSlurry.com is that reason.

Where evolution failed us, your trilobite overlords, science and taste buds let you nouveau upstart species enjoy life more than we did at the bottom of a mucky ocean eating all we bumped into until we developed the first eyes. Yes, the food tasted so bad we developed these crazy multi-lens eyes to avoid things that taste like, well, scum.

Think FEED before FIGHT or FLEE.

Born in the aftermath of Hurricane Sandy when power was at a minimum, the SwampSlurry process extracts the all it can, far more than the local super-barista can hope to pull in a busy shop with far too many variables to manage the process in any meaningful way.

SwampSlurry hones in on Stealth Roasts, processes the roasts into shots and then flash freezes them (and some are further freeze-dried) for later use preserving the vital taste characteristics for later use whether that use is at home, in cafes and restaurants, or on the road at markets and fairs

Swaslu  (swaslu.com) is the roadshow.

Swaslu samples/markets Americanos using your espresso (and, on occasion, other espresso based drinks) anonymously at events ... and collects up unbiased reviews.

Swaslu collates the results and sends them to you.

You save $$$$$ and get inroads on earning $$$$$.

Americanos (and espresso based drinks) will rule the world!

SwaSlu 101:

Coffee is a fruit and one shall not roast a fruit till the essence of fruit is reduced to ashes.  You wouldn't do that to a grapefruit, so leave the coffee alone.

Espresso is a process, different from brewing, that extracts an otherworldly goodness when done well.

Espresso roasts are just roasts the roasters think would do well in the espresso process.  There is no standard.

Lighter roasts fade in milk based drinks.

Espresso is origin of the universe level complicated : https://swaslu.com/wip/10044.

Americanos (espresso + a little hot H20) release flavors and nuances ordinary coffee can only bow to.

Freezing espresso shots is cool (pun intended) and allow for better Americanos than 95% of any brewed coffee, artisanal or not.

With a trilobite as the swaslu representative, we want to give a shout out to these amazing creatures.

Rarely are there animals that survived hundreds of millions of years.

Enjoy some links and some discussion.

In the never ending quest to understand the basic fundamentals of the universe, something called String Theory popped up decades ago.

Just as we experience a three dimensional reality of width-X-height-X-depth with a 4th dimension of time  added,  a height-X-width-X-depth-X-time, so it is theorized that there are 7 more  dimensions making a :
 height-X-width-X-depth-X-time-X-d5-X-d6-X-d7-X-d8-X-d9-X-d10-X-d11-

No matter how much of a headache you get attempting to understand this (as all physicists get), you can feel the complexity of such a system, a complexity that is approximated by Espresso.

Next we deal with 11 Espresso dimensions.

When we get done you should appreciate what SwampSlurry provides, a reduction of that complexity to a stellar product for your home, business or event.

Many variables must be continuously monitored and  controlled to ensure a great shot.

One thing we learned is that the failure along the lines of any one variable results in shots of espresso that are just meh and require much sweetener and much dilution (milk/water) to correct for the failure of that one variable.

In the end, we realized that a consistently pulled shot, when frozen immediately and counter to prevailing theory, allows for a tremendous taste to be more consistently provided.

The variables (at least the ones we are willing to tell you) we seek to control:

1. Good beans
2. Two shot volume of espresso beans. 
3. Grind such that clumping occurs but quickly collapses after clumping.
4. Consistent hot water temperature.
5. Seconds after contact with water without pressure (ensures that the top layer is evenly saturated)...
6. push through for a double shot into a 2 oz jar.

That is all there is to it, save for the experienced eye to tune the process almost shot to shot.

By our estimate, a hundred hours of pulling shots this way will make you a pro. 

This process also solves the pull time problem for a coffee shop who is swamped with business.

Simply queue up some of these frozen jars a few minutes in advance in hot water and you can just unscrew the cap and combine the espresso elixer with boiling hot water and have an Americano as quick as pouring a cup of coffee.

Our way is likely to produce a better Americanos and better latte than your machine / barista  combo will.

Note that the espresso shots are still better done by your staff as the crema is not preserved with this method, although the taste is.