# SEY Discord Browser Archive - 2026-07-28 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) - [naomi (car7iern)](#naomi-car7iern) ## seylance2897 - `2026-07-28 17:04` `#cupping` which coffee are you tasting grain in? - `2026-07-28 17:04` `#cupping` Halo? - `2026-07-28 17:15` `#cupping` I'd check it again, so on a table like that you're cupping a lower density, G1 prepped coffee against 1 way denser coffee (alo bombe) and the other is premium prepped coffee (siti) . On a table like this simply because of the difference in density sorting/ prep, and elevation Halo is going to taste lower density and therefore slightly nutty in comparison. I'm curious if what your tasting as grain (roast) is actually the lower density, lower sorted/preped (green) - `2026-07-28 17:22` `#cupping` you don't necessarily need to cup it in isolation, its more just understanding what the coffee is an having appropriate expectations. So, the price point on Halo is also significantly lower and also we brought that coffee in so we ourselves could compare what our expiriments actually did with the higher prep protocols and the new processing protocols... which essentially the target for G1 halo would be about 88pts maybe 88.5 if you get a very good lot. the change in milling/ prep/ processing was trying to see if we could get that into the 89-90pt range... which thus far... only half way through the season... but the results have been staggeringly good - all of the ethiopians thus far have been the better prepped protocols... so it was quite stunning to see where just the standard G1 lot actually placed on those tables - `2026-07-28 17:23` `#cupping` but for me, we get slightly lower density in comparison, leaning quaker, less dense, thinner profiles... but this is green, not roasting - `2026-07-28 17:30` `#cupping` So, if you remember early arrival Ethiopians from last year or really any year other than this year, they also had the exact same profile as this Halo lot. But there were no other Ethiopians to compare them to, so they just tasted like solid early harvest Ethiopians G1...then as the season went on qualty continued improving as elevations got higher.. but with the change in prep and selection the earlier landing coffees were just so much better this year that it really shown a differnet light on these G1 lots - `2026-07-28 17:32` `#cupping` So, i'm curious if this is actually what your tasting, or if it really is grain / roast - `2026-07-28 17:38` `#cupping` Thus far, it means the trials have been very successful, but it also added a significant increase in price. So it was also kind of a test to see the appreciation for more expensive Ethiopians... But, as things are looking now.. i see no reason not to continue with this change in prep / processing moving forward.. the quality has been significantly better IMO... But it's just important to recognize that this was year one and we really didn't know what to expect... ha - `2026-07-28 17:40` `#cupping` it just also kinda gets crused by the bigger 90+ ethiopians ha - `2026-07-28 17:40` `#cupping` oh yeah, they are properly insane, especially for how early they are - `2026-07-28 17:51` `#origins-and-producers` what is this? - `2026-07-28 17:54` `#origins-and-producers` hahahahah - `2026-07-28 17:54` `#origins-and-producers` godspeed - `2026-07-28 19:10` `#cupping` yeah, super interested to try and calibrate around experience - `2026-07-28 23:51` `#cupping` our scoring of panama is pretty calibrated with the producers cupping in Panama.. i'd say that in the actual auction, those scores can inflate slightly... but also who is to know? like last years HLE was truly one of the best coffees i've ever tasted... i scored it 96.. i think BOP scored it 98... but when you get up there there just isn't a lot to actually compare it to - `2026-07-28 23:52` `#cupping` Tim Hill's idea of scoring is that every year the world produces a 100 pt coffee... that is the best coffee of the year... we taste the vast majority of the best coffees produced in the world... I don't fully subscribe to this, but i do find it to be a very interesting perspective on scoring - `2026-07-28 23:57` `#cupping` 89.5! - `2026-07-28 23:57` `#cupping` this last harvest is also šŸ˜®ā€šŸ’Ø ... La casita is a special little farm [Back to index](#index) ## lancehedrick - `2026-07-28 00:34` `#what-are-you-brewing` Doing it wrong. Lol - `2026-07-28 00:34` `#what-are-you-brewing` (Being a punk cuz that's what you're telling doug haha) - `2026-07-28 00:36` `#what-are-you-brewing` Oh I was kidding - `2026-07-28 00:38` `#what-are-you-brewing` I was joking. I would be interested in tastign what you like vs a dialed 1 and done aimed at acidity wrt grind size and pour height/speed - `2026-07-28 00:39` `#what-are-you-brewing` I prefer the 2 pour, as well - `2026-07-28 00:39` `#what-are-you-brewing` But its cuz kettle agitation is whack - `2026-07-28 00:39` `#what-are-you-brewing` I preach one and done for the masses cuz it has more to it and aligned with more grinders overall. - `2026-07-28 00:40` `#what-are-you-brewing` And it bolsters strength. Not many like 1.2 strength coffees lololol - `2026-07-28 00:41` `#what-are-you-brewing` I have one coming in. Goal is to have a repeatable pourover for QC - `2026-07-28 00:41` `#what-are-you-brewing` Rn, nothing touches cupping. Nothing will ever replace it as MO due to how easy and repeatable and fast and low effort it is - `2026-07-28 00:42` `#what-are-you-brewing` But if gabi can give me a diff presentation consistently and fool proof, might add it to my weekly tasting thru the coffees - `2026-07-28 00:42` `#what-are-you-brewing` I like the idea of QC with cleaner brews. Just nothing is easy when you have tables of at minimim 12 coffees lol - `2026-07-28 00:43` `#what-are-you-brewing` I did play with melo drip on stagg with a gasket to keep it in place ca 2021 - `2026-07-28 00:43` `#what-are-you-brewing` Similar to gabi just not exact same water speed if you were not perfect with kettle - `2026-07-28 00:43` `#what-are-you-brewing` Got nice brews but def needed to go fine fine for any strength - `2026-07-28 00:43` `#what-are-you-brewing` (Fine, relatively) - `2026-07-28 00:46` `#what-are-you-brewing` Oh of course - `2026-07-28 00:46` `#what-are-you-brewing` No question - `2026-07-28 00:46` `#what-are-you-brewing` Its the reason I am giving it a try lol I never did back in the day because it came out like right after melodrip And at the time, seemed too similar with the dish Then forgot about its existence since 2017/8 - `2026-07-28 18:10` `#what-are-you-brewing` So everyone knows, the narrative of changing roast has been blown a bit out of proportion. The biggest change happened late last year. Compared to that, the small experiments we have done have been minor in comparison. - `2026-07-28 18:14` `#what-are-you-brewing` Agreed here. That one was a miss for me, to be transparent. Way too light. - `2026-07-28 18:15` `#what-are-you-brewing` And way lighter than anything we have done in LA, really. That is an anomaly. Not a rule. - `2026-07-28 18:17` `#what-are-you-brewing` Thank you! Have been happy with them. The goal is to remove roasting from the convo and i think, at least for us, we are very close to being there. The past few months have been super illuminating. - `2026-07-28 18:28` `#what-are-you-brewing` The red gesha was not much different than the yellow or other peru geshas so have been surprised reading that one but the Ethiopia thing makes sense. Way more dense and smaller pores - `2026-07-28 18:28` `#what-are-you-brewing` Try to get the one from play. It is more developed slightly - `2026-07-28 18:30` `#what-are-you-brewing` I loved it. Lots - `2026-07-28 18:31` `#what-are-you-brewing` Yellow for sey house is different - `2026-07-28 18:31` `#what-are-you-brewing` I mean later release - `2026-07-28 18:31` `#what-are-you-brewing` We did two releases - `2026-07-28 18:34` `#what-are-you-brewing` It was more fresh - `2026-07-28 18:34` `#what-are-you-brewing` Yes. But not crazy like some people are acting lol - `2026-07-28 18:34` `#what-are-you-brewing` For sure! - `2026-07-28 18:35` `#what-are-you-brewing` For perspective Boneya and David berrio second and red and yellow second are all same color roughly - `2026-07-28 18:36` `#what-are-you-brewing` Focusing too much on roast and not the fact the green was quite different by then lol - `2026-07-28 18:36` `#what-are-you-brewing` Green is supreme. - `2026-07-28 18:37` `#what-are-you-brewing` It is one of the lightest we have done tbh. - `2026-07-28 18:37` `#what-are-you-brewing` Just slightly above the others mentioned above - `2026-07-28 18:37` `#what-are-you-brewing` But p similar - `2026-07-28 18:37` `#what-are-you-brewing` It is good green. And yeah - `2026-07-28 18:37` `#what-are-you-brewing` Fresh - `2026-07-28 18:38` `#what-are-you-brewing` I was joking. It is on the darker end of recent - `2026-07-28 18:38` `#what-are-you-brewing` Around 132 - `2026-07-28 18:40` `#what-are-you-brewing` (I'm being a punk. Berrio is neither lightest nor darkest. It is as I said prior- around boneya color.) - `2026-07-28 18:40` `#what-are-you-brewing` Sorry. Jet lagged and feeling fiesty - `2026-07-28 18:40` `#what-are-you-brewing` Just landed in Philippines some hours ago - `2026-07-28 18:41` `#what-are-you-brewing` Brought the goods here to taste tho. Will be my first alo brew of the year tomorrow. Weee - `2026-07-28 18:43` `#what-are-you-brewing` Around 134ish - `2026-07-28 18:45` `#what-are-you-brewing` It was the start / early middle of lets go lighter Then got up to like 138-140 (sidra 140ish) But we are liking 136-138ish mostly in LAs, depending on coffee. I think other Lance put this out there prior somewhere else. But also, other ways of reaching color to acid max to the ceiling while still prioritizing floral max - `2026-07-28 18:47` `#what-are-you-brewing` To be clear, 1 point is a pretty standard and expected fluctuation just batch to batch. It is like brewing poirover and thinking 93 to 94 makes a big difference. Kettles aren't that good. 134 to 135 is the same thing largely because one batch may be 134.2 and next 135 But there are small diffs that are bigger when jumping up 3 or so - `2026-07-28 18:47` `#what-are-you-brewing` Yep. It is where i think it should be imho. Could make the acid even crazier tbh. That thing is nuts - `2026-07-28 18:48` `#what-are-you-brewing` Issue with chirosos is you flirt with savory if developing too much - `2026-07-28 18:50` `#what-are-you-brewing` I was saying 3 does have a big enough diff - `2026-07-28 18:50` `#what-are-you-brewing` I was saying worrying about 1 doesn't make sense due to expected drift - `2026-07-28 18:50` `#what-are-you-brewing` Of batch to batch - `2026-07-28 18:51` `#what-are-you-brewing` Small differences that are bigger when jumping by 3 or so That's what I was meaning with that Perhaps isolated cuppings you puck out something small batch to batch on production with 1 ag change They get bigger when you jump to 3 or so - `2026-07-28 18:52` `#what-are-you-brewing` Anyway - `2026-07-28 18:52` `#what-are-you-brewing` I need to sleep or I'll die tomorrow [Back to index](#index) ## opp4004 - `2026-07-28 02:45` `#what-are-you-brewing` I'm drinking a Kenyan coffee called Ichamama. It's a factory I've liked for a long time because their coffees never taste like what you'd normally expect from Kenyaā€”in the best way possible. This one is no exception. I'm getting Japanese green tea, mixed berries, citrus that reminds me of yuzu and Valencia orange, a peony-like floral note that's just Kenyan enough, and an incredibly silky body. If I had tasted it blind, I probably would've guessed it was a washed Sidama. It actually reminds me a lot of the old Bensa Logita - `2026-07-28 06:14` `#what-are-you-brewing` I was in the mood for a bright Central/South American coffee today, so I looked through my stash and ended up brewing a Chiroso from Jhon Alexander Bermudezā€”someone whose coffees I absolutely loved a few years ago. I think the first time I had one of his coffees was back in 2021 or 2022. Chiroso wasn't nearly as well known back then. A friend gave me a little to try, and I was completely blown away. I honestly thought it was even better than Gesha, and that's what started my obsession with hunting down Chiroso coffees. I was a little worried this time because the last coffee I had from Jhon showed a noticeable woody character. Still, coffee quality has improved so much across the board recently that I went in feeling optimistic. Honestly, it exceeded my expectations. The profile is packed with beautifully ripe fruit. There's a gentle fermented character, but it's kept incredibly fresh by a strong botanical quality that ties everything together. It opens with a vibrant, juicy profile that reminds me of a drink made with lemongrass, lime, banana, pineapple, and mango, while an intense botanical aroma runs from the first sip to the last, keeping all that fruit from becoming overwhelming. Around the middle of the cup, I start getting rambutan-like fruitiness, and toward the finish there's this wonderfully fresh hop-like aroma that completely refreshes the palate. It's a very different coffee from the one I remember drinking a few years ago, but honestly, I think I prefer this version. My favorite coffees are the ones that combine loads of fruit with just enough aromatic freshness to keep everything lively. That's probably why I don't usually fall for overly floral Geshas. Attachments: - [IMG_1592.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1531515095224422530/IMG_1592.JPEG?ex=6a70be54&is=6a6f6cd4&hm=b5785d4d8afb9440b03cb51f964a33b80fbca768c803872d6f66c0b39f29979f&) (image/jpeg 1536x2048) - `2026-07-28 12:28` `#what-are-you-brewing` Cafe Doan. It's a coffee roaster in South Korea - `2026-07-28 12:31` `#what-are-you-brewing` <@393710626385559554> - `2026-07-28 17:26` `#cupping` We've finally returned the era of "SEY coffees are getting grainy" I like it. šŸ˜‚ - `2026-07-28 17:26` `#cupping` Just to clarify, I didn't really have any issues on my end. My friends didn't either - `2026-07-28 17:39` `#cupping` Coffees like Halo donā€™t come around very often! šŸ˜‚ Even an 88-point Ethiopian is a rare find - `2026-07-28 17:40` `#cupping` These Snap coffees this time (especially the MOD and Alo) are actually very special - `2026-07-28 17:42` `#cupping` šŸ˜‚ Your punishment is going to a public cupping and having to drink Ethiopian coffees that donā€™t even break 85 points - `2026-07-28 17:43` `#cupping` Ha, Burundi hater - `2026-07-28 17:50` `#origins-and-producers` Attachments: - [IMG_1593.jpg](https://cdn.discordapp.com/attachments/1483078447734456415/1531690363863961750/IMG_1593.jpg?ex=6a70b8d0&is=6a6f6750&hm=e545919f87025f4b9e0ac07a24043d625da53ea6d116c7a9fd1ef7b7329dfc2b&) (image/jpeg 2160x2880) - `2026-07-28 17:53` `#origins-and-producers` A double anaerobic fermented coffeeā€¦ roasted directly by the farm itself. They say itā€™s a natural mutation collected in Mexico (I assume itā€™s probably Villa Sarchi). Itā€™s a dwarf variety with yellow cherries. Iā€™m going to try it tomorrowā€”if you donā€™t hear from me, assume I got food poisoning - `2026-07-28 17:54` `#origins-and-producers` https://en.people.cn/n3/2026/0630/c90000-20472614.html [Back to index](#index) ## dougssg - `2026-07-28 00:16` `#what-are-you-brewing` Still havenā€™t had any success on it. Gotta tap <@522586445131677719> in for some dialing in teamwork - `2026-07-28 00:19` `#what-are-you-brewing` Multiple grinders, as fine as 4,5 on 01 with brew burrs. Pretty fine on max with brew burrs. Extraction hits a hard ceiling and going finer just increases astringency with no movement on extraction. Can lower temp but donā€™t see how that helps considering extractions on the low side. - `2026-07-28 00:20` `#what-are-you-brewing` Both? - `2026-07-28 00:20` `#what-are-you-brewing` Itā€™s flat and acidity is super muted - `2026-07-28 00:20` `#what-are-you-brewing` Like an Orea? - `2026-07-28 00:21` `#what-are-you-brewing` Sure then youā€™ll get a 1.01 tds and itā€™s coffee water, which is what happened on my last brew - `2026-07-28 00:21` `#what-are-you-brewing` Say the <@839279408057024512> v60 recipe - `2026-07-28 00:21` `#what-are-you-brewing` Around a 1.3 TDS. - `2026-07-28 00:22` `#what-are-you-brewing` 1:45ish TBT - `2026-07-28 00:23` `#what-are-you-brewing` Not even close - `2026-07-28 00:24` `#what-are-you-brewing` I mean I couldnā€™t get it on multiple grinders - `2026-07-28 00:24` `#what-are-you-brewing` Yes but even if not I know what a 1.01 TDS tastes like - `2026-07-28 00:24` `#what-are-you-brewing` And looks like - `2026-07-28 00:25` `#what-are-you-brewing` <@189881407399657472> what time do you wake up? - `2026-07-28 00:25` `#what-are-you-brewing` Ok ill FT you tomorrow - `2026-07-28 00:26` `#what-are-you-brewing` I donā€™t know if flow is ok because I donā€™t have anything to compare it to. I do know that the water chamber needs mostly fill before any water starts flowing but then it seems to flow ok. Seems by design. - `2026-07-28 00:27` `#what-are-you-brewing` Send a grind size photo for me? - `2026-07-28 00:28` `#what-are-you-brewing` One other major Gabi gripe is that ring the dripper sits in fits well on none of my carafes. Itā€™s like an OXO problem - `2026-07-28 00:28` `#what-are-you-brewing` Or z1 - `2026-07-28 00:29` `#what-are-you-brewing` It fit well on the slow pour supply carafe at hyunah(didnā€™t brew there just tried it) but annoying to have buy a new carafe for it - `2026-07-28 00:31` `#what-are-you-brewing` You have that issue? - `2026-07-28 00:36` `#what-are-you-brewing` Haha itā€™s all good. They drove down from Sf to LA just to give me some burrs and have some 2025 finca Sophia - `2026-07-28 00:36` `#what-are-you-brewing` Theyā€™re golden with me - `2026-07-28 00:37` `#what-are-you-brewing` I know lol - `2026-07-28 00:37` `#what-are-you-brewing` I have a Chorso from June 3rd I can try it on tomorrow - `2026-07-28 00:38` `#what-are-you-brewing` Although a brewer with clearly defined limitations isnā€™t a great QC brewer IMO but thatā€™s a different subject to whether I can find myself with good cups from it. - `2026-07-28 00:39` `#what-are-you-brewing` Which is the 2 pour recipe again - `2026-07-28 00:42` `#what-are-you-brewing` I donā€™t see any limitations on cupping as far as what coffees can be used, unless its limitations no matter what the brew method is. - `2026-07-28 00:46` `#what-are-you-brewing` Letā€™s see it Janesh can be my Gabi coach and get me on board. Theoretically itā€™s a really dope brewer or I wouldnā€™t have spent so much time trying it before I tossed it into the dripper graveyard with the espro dripper and what was the Australian no bypass one - `2026-07-28 00:46` `#what-are-you-brewing` What else is in the dripper graveyard thereā€™s so many - `2026-07-28 00:48` `#what-are-you-brewing` Yea same. NO oneā€™s a bigger Melodrip fan boy than me just cuz Ray is the GOAT. - `2026-07-28 00:48` `#what-are-you-brewing` Make some nyc tap water - `2026-07-28 00:48` `#what-are-you-brewing` Iā€™ll ship you a gallon - `2026-07-28 00:49` `#what-are-you-brewing` Youā€™ll want to move - `2026-07-28 00:49` `#what-are-you-brewing` Oh yea that thing sucks - `2026-07-28 00:50` `#what-are-you-brewing` I actually liked it when it came out but no idea if Iā€™d like it now but the Saint Anthony c70 with the custom filters - `2026-07-28 00:50` `#what-are-you-brewing` Which may be too old school for you you find - `2026-07-28 00:51` `#what-are-you-brewing` Haha why did you erase that Thomas - `2026-07-28 00:51` `#what-are-you-brewing` I saw your attempt to besmirch holy NYC tap water. - `2026-07-28 00:52` `#what-are-you-brewing` Charcoal filter gets rid of the tiny amounts of chlorine in NYC tap water - `2026-07-28 00:52` `#what-are-you-brewing` If there is any - `2026-07-28 00:53` `#what-are-you-brewing` In fact our cafe water has 0 chlorine from testing - `2026-07-28 00:54` `#what-are-you-brewing` That just adds to the flavor duh - `2026-07-28 00:54` `#what-are-you-brewing` <@189881407399657472> <@1106959163541696632> you guys want cafe water testing? - `2026-07-28 01:00` `#what-are-you-brewing` We have updated water tests coming soon Iā€™ll share - `2026-07-28 02:52` `#what-are-you-brewing` The dripper I want the most that I doubt Iā€™d ever use but if someone could convince me it makes great coffee is the Tsubame Kalita. Love rose gold. - `2026-07-28 21:55` `#current-menu` We do sub exclusives- not every month but - `2026-07-28 22:06` `#current-menu` We definitely do include them. Youā€™re just more likely to see them if you have more boxes in your sub. [Back to index](#index) ## naomi (car7iern) _No messages captured._