Swaslu thinks, with its Permian mind, that espresso ain't all that complicated. It is all about an attention to rigorous detail that Swaslu nails, but mere mortal baristas cannot hope match at volume. 

And, armed with what baristas cannot match, we are hitting the road to sample a panoply of STEALTH ROASTS from roasters nationwide all to spread the Americano love and  do unbiased market research for the roasters. 

First off, SwaSlu lets the roasters roast an build relationships with the growers.  The art of roasting and the effort to effectively interact with the growers is an important art best left to those who focus on that art, and is, really, the core foundation for great shots.

Second, SwaSlu digs into what espresso is as opposed to brewing.  That is on the science end of the spectrum, an end with which Swaslu is entirely familiar.

Espresso commands the taste from the grinds, whereas brewing coaxes out whatever flavor will willingly be coaxed.

Swaslu saves vital taste characteristics of the STEALTH ROASTS at our espresso workshop for sampling far from the normal machinery and preconceptions of espresso enabling our pop-up  roadshow. 

Americanos will come to rule the playing field, much as we did with infinite evolutional varieties over millions of years.

Many things go well with STEALTH ROAST Espresso.

Time to bring it home strong.

With an engaged espresso audience, we can sample your snacks and get feedback.

Apply here : https://swaslu.com/apply_snack.

500 Samplings over 8-16 event days.

And customer feedback to boot!

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.  So a bit less milk with lighter roasts in lattes and cappuccinos.

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.

Many things go well with Espresso.

They should be liberally sampled (Submit Snack).

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.

Want tasty coffee served at an event?

Lattes that turn heads?

Be it a wedding or a roaster promo, let SwaSlu serve it up.

Contact us here to chat : https://swaslu.com/contact.

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 200  degred +/-  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.