2026-09-14 to 2026-09-20

Week of 2026-09-14

0 daily files

Summary

seylance2897

In #cupping on Sep 16, recommended a simple cupping setup: about a 1:17 coffee-to-water ratio and a grind on the finer side, arguing that a cupping bowl is difficult to mess up.
On Sep 17, said he regularly cups coffees both immediately after roasting and at roughly 1-2 weeks off roast.
Emphasized that, for cupping specifically, he finds resting much less consequential than many people do.
His practical rule was that coffee is good once it has sufficiently degassed and remains so until staling becomes the dominant issue, rather than requiring a highly specific rest schedule.
Explicitly framed the low-resting emphasis as his personal opinion and acknowledged that many people are much more prescriptive about resting.
Mentioned attending a basement cupping where an Esmeralda lot was being tasted and wondered whether another person had been at the same event.
In #origins-and-producers, joked that even after having two people check his copy, he still managed to make an error.

lancehedrick

In #what-are-you-brewing on Sep 14, jokingly declared that he would only discuss subscription coffees and called non-subscription coffees "for plebs," while making clear through the surrounding banter that this was playful.
Clarified how SEY subscription allocation works: three-bag subscription coffees are generally also available through normal channels, whereas higher-count subscriptions can receive coffees that never make it to public release.
Explained that the higher-tier exclusivity is driven by lot size rather than a desire to be exclusionary; some lots are only large enough to cover five- or six-bag subscribers.
Responded positively to feedback that this distinction was not obvious and said he would look for a better way to communicate how subscription-only lots work.
Said more subscription-focused material was in development, including videos and, later, live content for subscribers.
In #filter-focused, strongly endorsed coarse grinding, saying he was glad it had become the current zeitgeist.
Posted multiple #Brew-Along prompts under "Seyptember brews" on Sep 14 and "Weekend Kickoff Brew" on Sep 18, continuing the community brewing cadence.
Briefly noted that he had been badly tilted for about two weeks and had dropped roughly 250 Elo, adding that Gotham had apparently been experiencing something similar.

opp4004

On Sep 14, corrected himself about the identity of a Mejorado lot and described the coffee as intensely fruit-forward: Meyer-lemon-like brightness, ginger-blossom florals, mangosteen, and a somewhat muddled mixed-fruit-juice middle and finish reminiscent of Tipco guava juice.
Also brewed Diana Alviz's coffee from Gaitania, Tolima, comparing it against a strong memory of Astrid Medina's coffee from the same area. He found green-tea aroma especially striking, with berries, pomelo, dark plum, florals, pomegranate, and a very broad fruit spectrum.
On subscriptions, said he had maintained SEY's six-bag subscription since February 2022, had continually looked for a better roaster elsewhere, and still considered SEY the best value he had found; he recommended the six-bag plan to people who can afford it.
Praised Lost Origin for combining strong green-coffee selection with processing that remains clean across depulped/washed, natural, and experimental styles. He considered the producer underrated on both quality and price and expressed excitement about its collaboration with Motors.
Argued that Panama coffee quality is not proportional to price. His most impressive Panama coffees included Longboard Misty Mountain among naturals and Lost Origin's Don Manuel among depulped coffees; he noted that one standout Lost Origin lot had cost under $150/kg green.
Tasted three coffees back-to-back on Sep 17: Caballero Catuai from Honduras with apple, cinnamon, dried apricot, oolong, and macadamia; Caballero Gesha from the new Santa Ana/San Miguelito area with lily, magnolia, pink guava, pink peppercorn, bergamot, lime, green mango, and a lacticky note; and Victor Dota's first-harvest Ecuador Mejorado with strawberry, lychee, mangosteen, dragon fruit, herbs, and florals.
Gave a long retrospective on Demeka Becha, saying coffees from Demeka and Degafe Burka had helped drive his interest in Ethiopian coffee years ago. He traced prior access through Red Rooster and Catalyst and was pleased to encounter Demeka again through SEY.
Described the current Demeka as unusually complex and hard to categorize, almost bridging washed and natural character: vivid "purple" florals like wisteria/lavender, a black-tea core somewhere around Keemun but brighter, white-tea-like acidity, and loquat and dried-papaya fruit. He later said it also reminded him somewhat of Jin Jun Mei.
On Sep 18, argued that Danche 2nd was especially valuable because it evoked a classic "old-school" Yirgacheffe profile - bergamot, berries, lemon, peach, and black tea. He contrasted this with recent Yirgacheffe and suggested Gedeb may now be carrying more of the flavor profile he once associated with Yirga.
He also checked his nostalgia, noting that old coffees are inevitably romanticized in memory, while saying recent coffees such as Danche 2nd and Gerald could actually surpass those memories. Elsewhere that week he said he prefers Maragogipe to Gesha, remained curious about Don Benjie and Highborn, and said Berrio's coffees had consistently delivered for him.

dougssg

In #current-menu on Sep 14, clarified that menu price would not change based on the brewing device used.
Added that coffee pricing itself fluctuates with the cost of the coffee, so there is no single fixed price independent of the lot.
On Sep 16, said a referenced item was cafe-only rather than broadly available.
Teased that the next few weeks would have a number of new coffee drops.
On Sep 19, expected many current-menu items to sell out quickly.
On Sep 20, gave a concrete stock update: cups were effectively sold out with five held for the morning; some Digna had been held back; Pepe was gone; T-shirts, stickers, and lighters were still available.
Also teased a new coffee already on the brew bar, saying it would make a particular member very happy and that there was effectively no chance anyone would guess its identity.
Had only a small number of substantive brewing comments this week; most of his posts concerned cafe availability, pricing, stock, and upcoming menu changes.

naomi (car7iern)

On Sep 14, reported a LaGom 01 setup using Brew Burrs.
Gave a brew time of roughly 2:10 in #current-menu.
Reported that Jose was being served on AeroPress while Yabitu was on the Z1.
Explained that brewing devices are selected coffee by coffee, depending on how each coffee presents across different methods rather than using one fixed house method.
On Sep 15, clarified that the brew timer starts as soon as pouring begins.
Said coffees are generally considered ready in about 2-3 weeks, but added an important storage caveat: the cafe keeps coffee in Cambros rather than sealed bags, so greater oxygen exposure makes them ready sooner.
On Sep 18, strongly rejected an unspecified suggestion in a short exchange, saying "absolutely not," "never," and that she could not imagine it.
In the same exchange, joked that Jose's Slipknot shirts could instead be resold, possibly signed by him.
She had relatively few messages this week; the substantive ones centered on cafe brew-method selection, timing conventions, grinder/burr setup, and how storage affects resting.

Cross-thread takeaways

Resting was treated as context-dependent rather than dogmatic. seylance2897 argued that for cupping he cares far less about long resting than many brewers do, while Naomi said the cafe's coffees can become ready relatively quickly because Cambro storage exposes them to more oxygen than sealed bags.
Brewing method selection at the cafe is deliberately coffee-specific. Naomi said Jose and Yabitu were on different devices and explicitly stated that the team chooses the brewer according to how each coffee performs; Doug separately clarified that the customer price is not determined by the brewer used.
Subscription access was a major operational topic. Lance explained that small high-tier lots may only cover five- or six-bag subscribers, while opp4004 strongly endorsed the six-bag subscription from a value perspective after several years of subscribing.
A recurring quality criterion across opp4004's comments was "clean" processing even when the process itself is unconventional. His praise of Lost Origin centered on experimental and natural coffees retaining cleanliness rather than becoming overtly funky.
Ethiopian flavor identity came up repeatedly through opp4004's Demeka and Danche comments: vivid florals, layered tea character, citrus and berry profiles, and comparison between older Yirgacheffe archetypes and what he now finds more often in Gedeb.
The week contained repeated tension between nostalgia and present quality. opp4004 explicitly warned that remembered "old-school" coffees can be romanticized, while still arguing that coffees such as Danche 2nd and Gerald capture that older profile and may even exceed his memories.
Menu scarcity was visible by the end of the week: Doug expected quick sellouts and then reported cups essentially gone, Pepe sold out, only held-back Digna remaining, while teasing another unidentified brew-bar coffee.

Full weekly Markdown preview

-------------------

2026-09-14 to 2026-09-20

seylance2897

2026-09-16

7:33 PM #origins-and-producers: i have 2 people check my copy and i still fuck it up
7:34 PM #cupping: just do a 1:17 ratio. grind on the finer side... a cupping bowl is honestly pretty hard to mess up

2026-09-17

3:07 PM #cupping: hahah I was actually also at a cupping in that basement tasting an Esmeralda lot. Maybe it was the same cupping!
8:14 PM #cupping: I cup coffees regularly straight out of the roaster and 1 to 2 weeks off roast... As someone who primarily cups coffee i find resting is far less meaningful. but this is obviously my opinion ha
8:48 PM #cupping: I'm certainly not the one to talk to about resting. IMO coffee tastes good once its fully degassed until it stales. A lot of people get very specific about resting coffee

Back to index

lancehedrick

2026-09-14

7:12 PM #Brew-Along: Seyptember brews
7:51 PM #Brew-Along: Seyptember brews
11:07 PM #what-are-you-brewing: https://klipy.com/gifs/dr-evil-mike-myers-4
11:17 PM #what-are-you-brewing: don't you dare delete. i will only talk aboyt sub coffees going forward
11:17 PM #what-are-you-brewing: screw non sub coffees. for plebs.
11:19 PM #what-are-you-brewing: bet. I'll hype up all
11:20 PM #what-are-you-brewing: except non sub for when leebaby is on
11:25 PM #what-are-you-brewing: for the most part, 3 bag subs are also in normal
11:25 PM #what-are-you-brewing: it is when you get to higher sub counts where you may get coffees not available to everyone.
11:26 PM #what-are-you-brewing: not because we are trying to be exclusionary; we just sometimes have lots small enough that it just covers all 5 bag sub holders or all 6 bag and doesn't make as much sense to release publicly due to tiny volume, if that makes sense.
11:28 PM #what-are-you-brewing: not weird! and I'll see if there is a way to communicate that better. thanks for feedback!
11:29 PM #filter-focused: coarse for lifeeeeeeeeeeee. so glad this is now the zeigeist.
11:29 PM #filter-focused: also, i have been tilted for 2 weeks. something in the water cuz gotham was, too. i dropped 250 elo hahaha
11:29 PM #what-are-you-brewing: working on lots of sub stuff. hopefully will get vids going and soon after lives for sub peeps

2026-09-18

4:13 PM #Brew-Along: Weekend Kickoff Brew
5:08 PM #Brew-Along: Weekend Kickoff Brew
5:14 PM #origins-and-producers: all touches his lips

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opp4004

2026-09-14

2:30 AM #what-are-you-brewing: ~~I guess I have Victor Dota’s first mejo—the one Sey lost. My friends also import green coffee, and luckily, they didn’t lose theirs. ~~Sorry, it was Maritza’s coffee lol / The whole cup is incredibly fruit-forward. Right from the first sip, I’m getting bright Meyer lemon-like fruitiness, florals reminiscent of ginger blossoms, and something like mangosteen. The middle and finish feel a little muddled overall, though. If I had to describe it, I’d say it tastes like one of those mixed fruit juices. To me, it’s particularly reminiscent of Tipco guava juice.
6:16 AM #what-are-you-brewing: [attachment only]
Attachments:
- IMG_1859.JPEG (image/jpeg 1536x2048)
6:16 AM #what-are-you-brewing: This is Diana Alviz’s coffee from Gaitania, Tolima. I’ve had a lot of coffee, but the only coffee I’ve ever had from Gaitania was from the legendary Astrid Medina. I still remember how beautiful her coffee was, so I brewed this one hoping it might be similar.

And sure enough, it’s showing some truly beautiful flavors. It starts with the aroma of green tea, followed by berries, pomelo, dark plum, florals, pomegranate, and more. There’s an incredibly broad spectrum of fruit flavors coming through, but the green tea aroma is especially stunning on the first sip—it’s absolutely overwhelming in the best way.
6:18 AM #what-are-you-brewing: Yeah

2026-09-15

1:46 AM #what-are-you-brewing: Speaking of subscriptions… I’ve been doing the 6bag subscription since 2022—according to my records, since February. I’m always searching for coffees from around the world, trying to find somewhere better than Sey. And I’m still looking… but I haven’t found anywhere better yet. The 6bag subscription offers the best value for money by far. If you can afford it, you should subscribe to the plan

2026-09-17

2:06 AM #current-menu: Lost Origin is one of the producers I really love. They’re great at finding amazing coffees, but they don’t stop there—they also turn them into incredible coffees through really good processing. I’ve tried pretty much everything from Lost Origin: their Depulped(Washed from SEY), Naturals, experimental processes, and so on, and every one of them has been clean. I’m pretty excited about this collaboration with motors too. (I know I went on for a while about it, but there’s absolutely no way Lance is going to serve a funky coffee lol)
2:09 AM #current-menu: Now that I’ve done all the promotion, I guess it’s time to go drink some Honduran gesha lol
2:09 AM #current-menu: Fresh Caballeros, their new plot
2:14 AM #current-menu: Hahah, I just had Caballero’s catuai, and now it’s time for the gesha(I actually got a request to drink it today, so I have to brew three coffees back-to-back…)
3:05 AM #what-are-you-brewing: It’s pretty tough drinking three coffees back-to-back. These are the three I just had:

1. Honduras, Caballero Catuai / Apple, cinnamon, dried apricot, oolong, macadamia

2. Honduras, Caballero Gesha — This coffee comes from a farm near the village of San Miguelito, in the new Santa Ana area, rather than Marcala, where the traditional El Puente farm is located. It’s right next to a farm growing Batian. / Lily, magnolia, pink guava, pink peppercorn, bergamot, lime, green mango, lacticky

3. Ecuador, Victor Dota Mejorado, first harvest / Strawberry, lychee, mangosteen, dragon fruit, herb, floral
3:23 AM #origins-and-producers: This is more like talking about something such as “Yemen Mocha Mattari” It’s not really something you’d discuss in the context of specialty coffee, because specialty coffee generally deals in coffees that are sufficiently traceable
4:17 AM #current-menu: Think about it… that coffee could actually be better than Sophia lolol
4:20 AM #current-menu: Lost Origin is seriously underrated, both in terms of quality and price
5:00 AM #current-menu: Of course, I mean taste. I don’t think the quality of Panama coffee is necessarily proportional to the price… The most impressive Panama coffee I’ve ever had was from Lost Origin, and it was less than $150 per kilo(green)
5:07 AM #current-menu: Ultimately, taste is a matter of personal preference.. I guess that just means Lost Origin suits my palate better hah
5:08 AM #current-menu: The most impressive Panama coffees I’ve had were Longboard (Misty Mountain) among the natural, and Lost Origin’s Don Manuel among the depulped
5:41 AM #what-are-you-brewing: [attachment only]
Attachments:
- IMG_1878.jpg (image/jpeg 2160x2880)
5:43 AM #what-are-you-brewing: My friend gave me some Demeka to share. He didn’t give me the card, so I took a photo with the olds lol
6:02 AM #what-are-you-brewing: I have a lot to say about Demeka Becha. The first time I came across their coffee wasn’t through SEY, but through a place called Red Rooster. I also bought a coffee from a single producer named Degafe Burka there, and both coffees were absolutely incredible. After doing a little digging, I found out that a company in the US called Catalyst was handling their green coffee, and I started looking for their coffees beyond just the ones Catalyst was selling. I came across and tasted all kinds of names, but unfortunately, their business suddenly came to an end, and I couldn’t get my hands on their coffees for several years. So I’m really happy that they’ve suddenly come back and that I get to experience them again through SEY. There are a few coffees that originally got me interested in seeking out Ethiopian coffee, and Demeka is one of them
6:02 AM #what-are-you-brewing: As for the taste… it’s similar to what I remember, but different at the same time. I don’t know how to put it—it almost feels like a blend of Natural and Washed. But this coffee is incredibly complex, so it’s really difficult to describe. The florals have this purple quality to them—almost like a mix of wisteria and lavender—but they’re incredibly vivid, the kind of florality you might expect from a really good Sidama Natural. The “tea” character that runs through the entire cup is especially difficult to pin down. There’s something reminiscent of Chinese Keemun black tea, but it’s brighter than that. It’s too dark to call it Darjeeling, and it doesn’t have that distinctive punch you get from Assam, so for now I’m just going to write down “black tea”. But the acidity is more like the kind you get from white tea, while loquat-like fruitiness and dried papaya really anchor the finish. It’s an incredibly difficult coffee to describe. It’s hard to put into words, but one thing is certain: once you discover this kind of flavor, it’s hard to go back.
6:03 AM #what-are-you-brewing: Ah, that was really long… I really hope you guys get a chance to try this coffee
6:10 AM #what-are-you-brewing: That’s true… I really do love Demeka ❤️
6:19 AM #what-are-you-brewing: Thinking about it now, it actually reminds me a little of jin jun mei
6:53 AM #what-are-you-brewing: I’ll have to ask my tea teacher 😂

2026-09-18

2:24 AM #what-are-you-brewing: Uh… honestly, I think Danche 2nd is actually the more valuable coffee right now. It’s kind of hard to explain, but just like Gerald, it really gives you a sense of that “old-school” flavor… Danche 2nd is genuinely the classic Yirgacheffe coffee I have in mind. I was honestly really surprised—I wasn’t expecting anything from it at all lol
2:29 AM #what-are-you-brewing: Yirga has been through some really difficult times, and honestly, it still is. Sometimes I wonder if Gedeb is now carrying on that brilliant flavor that Yirga used to have… When I first got into coffee, that’s what Yirga meant to me: bergamot, berries, lemon, peach, black tea, things like that. I’m finding those flavors in Gedeb now that I just don’t seem to get from Yirga anymore.

Haha… actually, bringing up the past when talking about coffee probably isn’t the best attitude. The coffees of the past are inevitably romanticized because they’re trapped inside our “really good memories.” But I honestly feel like some of the coffees I’ve been drinking lately are surpassing those old memories, and that’s what gets me really excited. Danche 2nd(and Gerald) feels like exactly the kind of coffee I’m talking about
2:51 AM #what-are-you-brewing: I’ve seen Highborn before, but I’ve never had
4:32 PM #Brew-Along: I wasn’t expecting much from Diana, but it was actually really good
4:42 PM #Brew-Along: Are you real Five Elephant?
4:42 PM #Brew-Along: my god
4:43 PM #Brew-Along: I still remember your FAF Brazil. It was absolutely amazing, and Juliet
4:48 PM #Brew-Along: I haven’t tried Berrio’s encore, but his coffees have never disappointed me

2026-09-19

1:29 AM #cupping: How's don benjie?
4:07 AM #cupping: Haha, I actually like marago more than gesha… Looks like Franz has dug up another interesting coffee
4:12 AM #cupping: 😂

2026-09-20

6:53 AM #what-are-you-brewing: Silverdragon Oolong..Intersting
2:40 PM #what-are-you-brewing: No herbs?

Back to index

dougssg

2026-09-14

4:21 PM #current-menu: No, price won’t be impacted by brewing device.
4:24 PM #current-menu: Prices always fluctuate due to price of coffee, so there’s not a set price for that anyway.

2026-09-16

2:51 AM #current-menu: In cafe only
2:51 AM #current-menu: Next few weeks should be fun for new drops though!

2026-09-18

2:39 AM #current-menu: How the hell did you get that?😂

2026-09-19

5:19 AM #what-are-you-brewing: [attachment only]
Attachments:
- IMG_0264.jpg (image/jpeg 2160x2880)
5:19 AM #what-are-you-brewing: <@291401495734255627>
7:03 AM #current-menu: I’d imagine a lot of stuff sells out pretty quickly.

2026-09-20

12:03 AM #current-menu: <@1285236377562251295> cups are basically sold out. Held 5 for the morning at this point. Some Digna we held back. No more Pepe. Ts stickers and lighters all good.
4:13 AM #current-menu: We’ve already got a new coffee on the brew bar that will make <@952039663680512030> very happy. Zero chance anyone guesses what it is! ZERO

Back to index

naomi (car7iern)

2026-09-14

12:38 AM #current-menu: LaGom 01 with Brew Burrs
3:04 PM #current-menu: 2:10ish
8:33 PM #current-menu: Current menu: Jose is on aeropress and Yabitu is on Z1
Attachments:
- 253B7143-8FCF-4B8E-AE44-5A628D74E242.jpg (image/jpeg 2160x2880)
10:15 PM #current-menu: We choose the brewing device for any specific coffee as we see fit/depending how the coffee presents across the brew methods
10:15 PM #current-menu: Sir

2026-09-15

3:18 PM #what-are-you-brewing: We start the timer as soon as we start pouring!
8:52 PM #current-menu: 2-3 weeks but also with the consideration that we store our coffee in cambros, not sealed bags. So they are ready much quicker since they're in contact with more oxygen

2026-09-18

4:19 AM #current-menu: Absolutely not
4:19 AM #current-menu: Never
4:20 AM #current-menu: Can't even imagine it
4:20 AM #current-menu: Could just resell all of Jose's slipknot shirts
4:20 AM #current-menu: He could sign them

Back to index

-------------------

GPT-5.6 Thinking Summary

seylance2897

In #cupping on Sep 16, recommended a simple cupping setup: about a 1:17 coffee-to-water ratio and a grind on the finer side, arguing that a cupping bowl is difficult to mess up.
On Sep 17, said he regularly cups coffees both immediately after roasting and at roughly 1-2 weeks off roast.
Emphasized that, for cupping specifically, he finds resting much less consequential than many people do.
His practical rule was that coffee is good once it has sufficiently degassed and remains so until staling becomes the dominant issue, rather than requiring a highly specific rest schedule.
Explicitly framed the low-resting emphasis as his personal opinion and acknowledged that many people are much more prescriptive about resting.
Mentioned attending a basement cupping where an Esmeralda lot was being tasted and wondered whether another person had been at the same event.
In #origins-and-producers, joked that even after having two people check his copy, he still managed to make an error.

lancehedrick

In #what-are-you-brewing on Sep 14, jokingly declared that he would only discuss subscription coffees and called non-subscription coffees "for plebs," while making clear through the surrounding banter that this was playful.
Clarified how SEY subscription allocation works: three-bag subscription coffees are generally also available through normal channels, whereas higher-count subscriptions can receive coffees that never make it to public release.
Explained that the higher-tier exclusivity is driven by lot size rather than a desire to be exclusionary; some lots are only large enough to cover five- or six-bag subscribers.
Responded positively to feedback that this distinction was not obvious and said he would look for a better way to communicate how subscription-only lots work.
Said more subscription-focused material was in development, including videos and, later, live content for subscribers.
In #filter-focused, strongly endorsed coarse grinding, saying he was glad it had become the current zeitgeist.
Posted multiple #Brew-Along prompts under "Seyptember brews" on Sep 14 and "Weekend Kickoff Brew" on Sep 18, continuing the community brewing cadence.
Briefly noted that he had been badly tilted for about two weeks and had dropped roughly 250 Elo, adding that Gotham had apparently been experiencing something similar.

opp4004

On Sep 14, corrected himself about the identity of a Mejorado lot and described the coffee as intensely fruit-forward: Meyer-lemon-like brightness, ginger-blossom florals, mangosteen, and a somewhat muddled mixed-fruit-juice middle and finish reminiscent of Tipco guava juice.
Also brewed Diana Alviz's coffee from Gaitania, Tolima, comparing it against a strong memory of Astrid Medina's coffee from the same area. He found green-tea aroma especially striking, with berries, pomelo, dark plum, florals, pomegranate, and a very broad fruit spectrum.
On subscriptions, said he had maintained SEY's six-bag subscription since February 2022, had continually looked for a better roaster elsewhere, and still considered SEY the best value he had found; he recommended the six-bag plan to people who can afford it.
Praised Lost Origin for combining strong green-coffee selection with processing that remains clean across depulped/washed, natural, and experimental styles. He considered the producer underrated on both quality and price and expressed excitement about its collaboration with Motors.
Argued that Panama coffee quality is not proportional to price. His most impressive Panama coffees included Longboard Misty Mountain among naturals and Lost Origin's Don Manuel among depulped coffees; he noted that one standout Lost Origin lot had cost under $150/kg green.
Tasted three coffees back-to-back on Sep 17: Caballero Catuai from Honduras with apple, cinnamon, dried apricot, oolong, and macadamia; Caballero Gesha from the new Santa Ana/San Miguelito area with lily, magnolia, pink guava, pink peppercorn, bergamot, lime, green mango, and a lacticky note; and Victor Dota's first-harvest Ecuador Mejorado with strawberry, lychee, mangosteen, dragon fruit, herbs, and florals.
Gave a long retrospective on Demeka Becha, saying coffees from Demeka and Degafe Burka had helped drive his interest in Ethiopian coffee years ago. He traced prior access through Red Rooster and Catalyst and was pleased to encounter Demeka again through SEY.
Described the current Demeka as unusually complex and hard to categorize, almost bridging washed and natural character: vivid "purple" florals like wisteria/lavender, a black-tea core somewhere around Keemun but brighter, white-tea-like acidity, and loquat and dried-papaya fruit. He later said it also reminded him somewhat of Jin Jun Mei.
On Sep 18, argued that Danche 2nd was especially valuable because it evoked a classic "old-school" Yirgacheffe profile - bergamot, berries, lemon, peach, and black tea. He contrasted this with recent Yirgacheffe and suggested Gedeb may now be carrying more of the flavor profile he once associated with Yirga.
He also checked his nostalgia, noting that old coffees are inevitably romanticized in memory, while saying recent coffees such as Danche 2nd and Gerald could actually surpass those memories. Elsewhere that week he said he prefers Maragogipe to Gesha, remained curious about Don Benjie and Highborn, and said Berrio's coffees had consistently delivered for him.

dougssg

In #current-menu on Sep 14, clarified that menu price would not change based on the brewing device used.
Added that coffee pricing itself fluctuates with the cost of the coffee, so there is no single fixed price independent of the lot.
On Sep 16, said a referenced item was cafe-only rather than broadly available.
Teased that the next few weeks would have a number of new coffee drops.
On Sep 19, expected many current-menu items to sell out quickly.
On Sep 20, gave a concrete stock update: cups were effectively sold out with five held for the morning; some Digna had been held back; Pepe was gone; T-shirts, stickers, and lighters were still available.
Also teased a new coffee already on the brew bar, saying it would make a particular member very happy and that there was effectively no chance anyone would guess its identity.
Had only a small number of substantive brewing comments this week; most of his posts concerned cafe availability, pricing, stock, and upcoming menu changes.

naomi (car7iern)

On Sep 14, reported a LaGom 01 setup using Brew Burrs.
Gave a brew time of roughly 2:10 in #current-menu.
Reported that Jose was being served on AeroPress while Yabitu was on the Z1.
Explained that brewing devices are selected coffee by coffee, depending on how each coffee presents across different methods rather than using one fixed house method.
On Sep 15, clarified that the brew timer starts as soon as pouring begins.
Said coffees are generally considered ready in about 2-3 weeks, but added an important storage caveat: the cafe keeps coffee in Cambros rather than sealed bags, so greater oxygen exposure makes them ready sooner.
On Sep 18, strongly rejected an unspecified suggestion in a short exchange, saying "absolutely not," "never," and that she could not imagine it.
In the same exchange, joked that Jose's Slipknot shirts could instead be resold, possibly signed by him.
She had relatively few messages this week; the substantive ones centered on cafe brew-method selection, timing conventions, grinder/burr setup, and how storage affects resting.

Cross-thread takeaways

Resting was treated as context-dependent rather than dogmatic. seylance2897 argued that for cupping he cares far less about long resting than many brewers do, while Naomi said the cafe's coffees can become ready relatively quickly because Cambro storage exposes them to more oxygen than sealed bags.
Brewing method selection at the cafe is deliberately coffee-specific. Naomi said Jose and Yabitu were on different devices and explicitly stated that the team chooses the brewer according to how each coffee performs; Doug separately clarified that the customer price is not determined by the brewer used.
Subscription access was a major operational topic. Lance explained that small high-tier lots may only cover five- or six-bag subscribers, while opp4004 strongly endorsed the six-bag subscription from a value perspective after several years of subscribing.
A recurring quality criterion across opp4004's comments was "clean" processing even when the process itself is unconventional. His praise of Lost Origin centered on experimental and natural coffees retaining cleanliness rather than becoming overtly funky.
Ethiopian flavor identity came up repeatedly through opp4004's Demeka and Danche comments: vivid florals, layered tea character, citrus and berry profiles, and comparison between older Yirgacheffe archetypes and what he now finds more often in Gedeb.
The week contained repeated tension between nostalgia and present quality. opp4004 explicitly warned that remembered "old-school" coffees can be romanticized, while still arguing that coffees such as Danche 2nd and Gerald capture that older profile and may even exceed his memories.
Menu scarcity was visible by the end of the week: Doug expected quick sellouts and then reported cups essentially gone, Pepe sold out, only held-back Digna remaining, while teasing another unidentified brew-bar coffee.

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