KEES VAN DER WESTEN SLIM JIM (DUETTE & TRIPLETTE)

KEES VAN DER WESTEN SLIM JIM (DUETTE & TRIPLETTE)

The Slim Jim represents the pinnacle of Kees van der Westen’s (KvdW) technical evolution, designed specifically for high-volume specialty coffee shops that require a "slim" aesthetic without sacrificing the massive thermal power of a multi-boiler system. It is a masterpiece of stainless steel engineering, delivering uncompromising temperature stability and sophisticated pressure control in an elegant, modern form factor.

Core Technology

• Multiple Boiler System: The Slim Jim features independent boilers for every brew group and one massive steam boiler. All boilers are constructed from 316L stainless steel, chosen for its superior resistance to water-borne corrosion and long-term durability.

• Saturated Group Design: The group head is welded directly to the 0.8L coffee boiler, forming a single, thermally massive unit. This setup ensures that water temperature at the puck is effectively identical to the PID-controlled temperature of the boiler, virtually eliminating heat loss.

• Intelligent Thermo-Syphon: Cold water is pre-heated through an internal heat exchanger in the steam boiler before entering the coffee boiler. An electronic sensor monitors the distribution block temperature, injecting cold water via a mixing chamber if the water is too hot, ensuring precise extraction temperatures even during peak rush hours.

Professional Steam & Dispensing

• High-Volume Steam: The insulated 10.5L steam boiler is the powerhouse of the machine, utilizing three heating spirals managed by solid-state relays to provide immense, dry, and consistent steam power.

• Versatile Hot Water: The Slim Jim offers two dispensing modes: a user-adjustable "mixed" water flow (60–100°C) perfect for Americanos or tea, and a direct-from-boiler toggle for boiling water, ideal for black tea.

• Advanced Steaming Options: Standard turning knobs are easily upgraded to toggle levers or unique foot-activated air-bulb switches, allowing baristas to achieve perfect microfoam while keeping their hands free for other tasks.

Precision Extraction (Pre-Infusion)

• Spring-Loaded Pre-Infusion: As the brew process begins, the group solenoid and pump activate, directing water into both the coffee bed and a dedicated pre-infusion cylinder.

• Gradual Pressure Build: The piston inside the pre-infusion cylinder is restrained by a double-spring mechanism. Pressure rises gradually to ~4.5 bar, effectively swelling the coffee bed and sealing it against channeling before ramping up to the full extraction pressure.

• Live Feedback: The pressure gauge is connected directly to the pre-infusion cylinder, giving the barista a real-time view of the actual extraction pressure at the puck not just the pump’s output.

Technical Specifications (Duette & Triplette)

Tension: 220–240 V | 50–60 Hz | 1-Phase or 3-Phase configurations available.

Safety Features: Redundant probe systems prevent dry-heating, while electronic cut-outs and safety valves protect the coffee and steam systems from over-pressure or overheating.