------------------- 2026-09-21 to 2026-09-27 ## Index - [[#seylance2897|seylance2897]] - [[#lancehedrick|lancehedrick]] - [[#opp4004|opp4004]] - [[#dougssg|dougssg]] - [[#naomi (car7iern)|naomi (car7iern)]] - [[#GPT-5.6 Thinking Summary|GPT-5.6 Thinking Summary]] ## seylance2897 No messages captured. [[#Index|Back to index]] ## lancehedrick ### 2026-09-22 - 3:57 PM `#Brew-Along`: TueSEY Afterbrewn - 5:20 PM `#Brew-Along`: TueSEY Afterbrewn - 10:10 PM `#current-menu`: Always the answer hahaha - 10:14 PM `#water`: <@908458585728630836> ### 2026-09-23 - 9:02 PM `#1513307859658477568`: this but relative to where you are in the roast spectrum. For example, Ultra light with more dev can def bring up loads more acidity. Light to medium, less so more acidity, depending on the coffee. Likely it rounds it out and brings that dryness while making the brew easier due to wider window for that coffee's cup style, if that makes sense. But yeah. relative to roast spectrum, agreed. - 9:08 PM `#1513307859658477568`: tbf the most objective thing i can say, with certainty, is a coffee that has a faster roast AND lower weight loss AND high agtron (assuming same process of reading) AND lower drop temp will taste lighter (assuming it is not smokey from poor air control or cyclone full of chaff or whatever) than something that is not as extreme in each respective category, assuming same green. Seems silly, but the reason i point it out is i think it can be quantified, but relying on ONLY Agtron or ONLY weight loss or ONLY dev time or ONLY drop temp or even a combo of some is not sufficient. Especially when comparing against grinders. What really showed this to me is i could make a coffee taste as light as a 9% weight loss on a loring at 8 min roast time with, say, a 140 agtron on the typhoon in half the time with 12% weight loss and same agtron. So, yes, roast talk is arguably not super helpful. But i also have tasted with enough coffee pros and enthusiasts to know i cannot just trust "this one is lighter/darker." In the same way people push back against flavor notes, it would only make sense to keep that energy against dictating roast level off taste lol. So where does that leave us? In an area where we try to explicate transparently to a full discord and hopefully learning something along the way hahaha - 9:09 PM `#equipment`: so you get slower brews on neo than alpha? Less bypass would absolutely make the brew slower - 9:09 PM `#filter-focused`: xbloom lover here. as my only wave baby - 9:12 PM `#1513307859658477568`: (tbf i would trust a Feran explication of roast level by description alone but we are talking about industry wide, not a singular instance. Can't let that be a precedent haha!) - 9:16 PM `#filter-focused`: i do it in 01 and gabi with great success - 10:06 PM `#1513307859658477568`: i replied specifically to "tldr roaster says talk less about roasting" and directly pontificated on that notion. - 10:08 PM `#1513307859658477568`: you also said "any metric...woefully imprecise" "more details about cup presentation" "too much solely on roasting (dev time , light/med/dark)" i believe i also take that pretty well into account tbh. But doesn't super matter. - 10:08 PM `#current-menu`: hit me with you best shot - 10:08 PM `#current-menu`: fire away - 10:10 PM `#current-menu`: we can, yes. that said, we are working on distributorship out there, though that could take a while. We are open to shipping anywhere, the issue would be a higher shipping cost and then whatever import duties. we do have customers who order in SEA, though i am currently unsure if any subscribers. - 10:16 PM `#current-menu`: oh. no. not sure why that is showing as 119. very odd, indeed. Could you send this over to our email? We try to keep discord to conversation about the coffee and support to emails, etc. hello@sey.coffee thanks! - 10:58 PM `#current-menu`: holy wow just unloading two 90+ coffees like nothing ha! - 10:58 PM `#current-menu`: send em to me - 10:59 PM `#current-menu`: boo v60 is better - 10:59 PM `#current-menu`: teehee - 11:00 PM `#1513307859658477568`: i would love an actual objective reason why you hate color as a metric as opposed to weight loss or end temp or anything else. If all are equally hated, why single out color? lol there is a wild ire towards it i simply do not comprehend. - 11:01 PM `#1513307859658477568`: using color as a metric does not negate "stylistic choices on how much flavours of roasting you added" They are not mutually exclusive. Nor is drop temp or charge temp, or weight loss or anything else. IDK. Just don't get the ire some have towards it hahaha - 11:01 PM `#1513307859658477568`: ah fair fair. i know feran has said he knows people that do this - 11:02 PM `#1513307859658477568`: but i still have yet to encounter anyone that actually does, much less a big section of the population to require so much resentment i see publicly towards it haha. Poor color just doing its thign and being hated due to bad faith individuals lolol - 11:03 PM `#current-menu`: workflow will be WAYYYYY better for baristas lolol - 11:03 PM `#current-menu`: z1 makes some solid brews, for sureeee. Big body and sweetness forward. no question. - 11:04 PM `#1513307859658477568`: for sure. i have always been confused why that is an argument. There would need to be people doing that condensation for the argument to be needed. That is why i always get so confused. I don't see hatred towards weight loss as a metric but i see that WAY more often with roasters as a way to qualify their roast degree. - 11:05 PM `#current-menu`: agreed. - 11:05 PM `#current-menu`: but also. workflow sucks. - 11:06 PM `#current-menu`: i am also just lazy AF. i quite enjoy the Z1. i tried for years to make my own at home before one was made. I actually used a Stagg back in 2018 with a melodrip i put a gasket around to sit on top. I would negotiate filter papers into it. - 11:06 PM `#current-menu`: i did the same with the original orea. I made it no bypass by using an aeropress filter paper. and used a melodrip - 11:06 PM `#current-menu`: so, i love the idea. and did it many times in the past. - 11:06 PM `#current-menu`: but the screw on, the clean up, ugh. i am lazy - 11:07 PM `#1513307859658477568`: without question. but, i see it way more often than a myopic reliance on color. It is funny. I feel like i am the color vindicator, but don't understand why i have to vindicate it. I find it a much more useful metric than some others that people rely on (i prefer it, for example, to dev time or weight loss, etc) - 11:08 PM `#current-menu`: oh yeah. probs the most important sibarist paper for me - 11:08 PM `#current-menu`: like, for cones, i love cafecs. for flats, i love xblooms. - 11:08 PM `#current-menu`: but gotta have that sibarist for orea - 11:09 PM `#current-menu`: lololololol wihtout sucking volatiles - 11:16 PM `#current-menu`: lol i think i actually gave horia the idea for orea z1. i was going back through message with him in April 2021. I told him with his original orea that he should take off the ribs, and make a screw on bottom to place an aeropress filter so that there could be no bypass while still having fast flow due to loads of open space. he joked if it was doable it would be the lance edition and we could collab. I am going in for my royalties hahaa - 11:17 PM `#current-menu`: [attachment only] Attachments: - [Screenshot_20260923-221631.png](https://cdn.discordapp.com/attachments/1486021596815822848/1552428613582979122/Screenshot_20260923-221631.png?ex=6abad950&is=6ab987d0&hm=2747d0feb22e97e4171435aeeba5b7bd3ec0032bb8ff2624113ed6257a79d033&) (image/png 1080x2404) - 11:17 PM `#current-menu`: April 6 2021 - 11:18 PM `#current-menu`: i'm on it. and i'll never charge. - 11:18 PM `#current-menu`: you can't make me. - 11:18 PM `#current-menu`: lawyer up - 11:18 PM `#current-menu`: also, i was using melodrip with negotiated papers in orea at the time. that's it. i created it. - 11:19 PM `#current-menu`: zero clues - 11:19 PM `#1513307859658477568`: oh i have never cared if it helped customers, tbh. i only ever care about internal QC and communicating what we do. lol - 11:20 PM `#current-menu`: which is literally what i did to the og orea, which is VVVV similar to 01 - 11:20 PM `#current-menu`: except i negotiated aeropress filters lolol - 11:20 PM `#current-menu`: in my time there were no sib - 11:20 PM `#current-menu`: lance edrick - 11:21 PM `#current-menu`: better? - 11:22 PM `#current-menu`: ok bit is over. - 11:22 PM `#1513307859658477568`: yeah - 11:22 PM `#1513307859658477568`: that is what the convo was. i read your first sentence as more industry focused - 11:22 PM `#1513307859658477568`: with "stylistic choices" as if newbs could understand that hahaha - 11:23 PM `#1513307859658477568`: figured we went to internal jargon - 11:27 PM `#current-menu`: no - 11:28 PM `#current-menu`: i am the nightmare - 11:28 PM `#current-menu`: just ask r/pourover - 11:29 PM `#current-menu`: and do it quickly before they shut down the thread - 11:32 PM `#current-menu`: where do i fit in that tho - 11:32 PM `#current-menu`: tf - 11:33 PM `#current-menu`: i did do this. but before 3d printers were a thing. so used a BDB gasket - 11:33 PM `#current-menu`: that reaction is called rofl. i read it as rolf and had visual whiplash - 11:33 PM `#current-menu`: so you imply you moved on from me to r/pourover, as if that is acension - 11:34 PM `#current-menu`: so is there an edit that full circle comes back to me - 11:34 PM `#current-menu`: "lance is great" "lance knows crap. r/pourover are real." "wtf lance was actually right fr" - 11:34 PM `#1513307859658477568`: i speak in binary so - 11:35 PM `#current-menu`: preached coarse river rocks and less pours in 2023. i am a harlot and a miscreant. a deviant. 2026- woodchip and yeet - 11:35 PM `#current-menu`: Also, dbz typing to me is like my childhood dream. vegeta? - 11:37 PM `#current-menu`: who reads - 11:37 PM `#current-menu`: gimme dbz and prince of saiyans - 11:38 PM `#current-menu`: you pass - 11:38 PM `#current-menu`: ok but fr. what is dropping. <@189881407399657472> did you figure it out? - 11:41 PM `#current-menu`: like 12 fire decafs dropping rn. some fire cofermies - 11:43 PM `#1513307859658477568`: YT Lance is funny. People often use YT to say White. I guess it is a 2fer for me - 11:44 PM `#1513307859658477568`: can we now go by unc and youngblood? thx - 11:44 PM `#current-menu`: as long as my commish is coming in bucketloads ### 2026-09-24 - 12:04 AM `#1513307859658477568`: for sure. if i ran into that, would probs tempt me to a soap box. As it stands, i see mostly enthusiasts rejecting all data points wholesale because it does not match "their experience" That i think is my rub and why my eyelid twitches when i see these things thrown out the window haha - 12:26 AM `#current-menu`: never - 12:26 AM `#current-menu`: going to bed bye - 12:26 AM `#current-menu`: you know this to be false - 12:26 AM `#current-menu`: we share that william ortiz earth shattering moment - 12:27 AM `#current-menu`: https://klipy.com/gifs/thanks-american - 12:28 AM `#current-menu`: legit the best way to describe what happened, verbally. - 12:28 AM `#current-menu`: ok bed fr fr - 2:44 PM `#current-menu`: NL šŸ˜‰ ### 2026-09-25 - 2:47 PM `#current-menu`: Finca Guatemala- This is Faiber Rodriguez. First bought from him in 2020 and have bought small lots since. We normally source from southern part of Huila when buying in the region, but his farm, Santa Maria, is northern most part. Really nice pink bourbon. geshe is wild. It is a first ever lot separation on teh border of Gedeb (where SNAP generally operates) and Guji. Lance thought it would be fun and interesting to try and separate, but it was very difficult due to elevation and it being first time. The processing is somewhat unique in that it is delivered to Halo washing station where it does a fermented honey- held in cherry, fermented in partchment 12 hours, again fermented but wet (though not submerged) for another 12 then dried with small amount of mucilage - 2:47 PM `#current-menu`: Kamavindi has trace amount of SL9 in it from recent genetic testing, hence the asterisk. Largely SL34 and some SL9 - 2:52 PM `#water`: i remember i did loads of testing with their packets back in 2018 or so for a competition. I mixed together and measured like 10 gallons of water, dumping in a full packet (to dilute after). the gallons would read 150, 177, 142, 155, 171, 169, etc. ranging like 30 overall ppm, which is pretty drastic tbh - 2:53 PM `#water`: tho, that was 8 years ago haha could be diff now. - 2:53 PM `#water`: for better or worse lol - 4:24 PM `#what-are-you-brewing`: <@291401495734255627> boutta brew Guiliar stay awake - 4:24 PM `#Brew-Along`: Brewing Guiliar - 5:07 PM `#Brew-Along`: Brewing Guiliar - 11:38 PM `#filter-focused`: I'll go down to 20 but tbh that's shortest. And most I do first pour is 4x. Played with bigger pours but always so empty and hollow and not good. - 11:38 PM `#filter-focused`: Most my Blooms are 20-45sec depending on gas - 11:39 PM `#filter-focused`: Helllll yeah bb - 11:39 PM `#filter-focused`: Samo bloom fa sho ### 2026-09-26 - 1:11 AM `#filter-focused`: I have yeah. Loads of times. It started as necessity for Orea 01 when I first got it. - 1:11 AM `#filter-focused`: Couldn't do a bloom and single pour which was go to method - 1:11 AM `#filter-focused`: Due to small volume of Orea - 1:12 AM `#filter-focused`: Still do largely - 1:18 AM `#filter-focused`: With a small dose yeah - 1:19 AM `#filter-focused`: But if you try to pour 180g pour at full kettle flow - 1:19 AM `#filter-focused`: It'll overflow - 1:19 AM `#filter-focused`: With how fast I pour no question - 1:20 AM `#filter-focused`: You would have to match output flow and input flow to do a big pour and I want more yeet [[#Index|Back to index]] ## opp4004 ### 2026-09-21 - 4:11 AM `#filter-focused`: After watching Lanceā€™s new video, I suddenly want to buy a Gabi Aā€¦ - 5:31 AM `#filter-focused`: The company that makes the Gabi is dealing with some difficult issues involving copyright and counterfeit products, so I hope Lanceā€™s video helps more people discover them and that things get better for them - 8:02 AM `#filter-focused`: Iā€™ve never seen that before lol ### 2026-09-22 - 2:20 AM `#filter-focused`: I told my friend that if he ends up going to your neighborhood again, he should bring you a Gabi A as a gift (itā€™s a bribe lol) - 2:20 AM `#filter-focused`: He said heā€™ll probably be going again soonā€¦ maybe in December? - 2:24 AM `#filter-focused`: According to my friend who has a Gabi A, it apparently tastes pretty similar to the Kalita Tsubame. So I guess I shouldnā€™t get my expectations too high lol. It should at least give me a more consistent extraction, though - 2:55 AM `#filter-focused`: Close to 155 - 3:55 AM `#filter-focused`: Yeah, my friend just called it ā€œone of the classic brewersā€ā€¦ He even told me to just use an Orb instead lol - 4:55 PM `#Brew-Along`: I saw that youā€™re coming to Seoul šŸ„‚ - 5:02 PM `#Brew-Along`: Tim Wendelboe does nitroflush.. In my experience, it doesnā€™t make that much of a difference ### 2026-09-23 - 3:14 AM `#what-are-you-brewing`: Today I tried two really interesting coffees. Theyā€™re both from Hong Kongā€™s Urban Coffee Roaster. My friend recently worked with them at an event, and I asked him to bring me two of the most interesting coffees they were selling there. Panama, Anacafe 14 from AlcabĆŗ CafĆ© Anacafe 14 is a hybrid of Catimor and Pacamara, also known as ā€œPacamor.ā€ This coffee is really interesting because it tastes almost like it came from Kenya. Iā€™m getting a little brown sugar, red currant, herbal notes, intense grapefruit fruitiness, and something reminiscent of cranberry. At first, I thought they must have accidentally put a Kenyan coffee in the bag and sent it to me lol. Kenya, Wakulima ā€” E size This is a really unusual lot consisting exclusively of E-size coffees from cooperatives around Nyeri and Mt. Kenya. Iā€™d seen C-size coffees before, but Iā€™d never encountered the opposite end of the spectrumā€”the largest E-size beansā€”so I specifically asked my friend to get me this one. I expected it to have something like a peaberry character, but it was actually the complete opposite. I was surprised by how delicate it was. Iā€™m getting hibiscus, dried cranberry, red berries, and a Chinese black tea character reminiscent of Keemun, along with incredibly delicate florals that slowly spread across the finish. Itā€™s almost the exact opposite of the Anacafe 14ā€”the flavors here are incredibly delicate. ### 2026-09-24 - 2:38 AM `#current-menu`: šŸ‘€ - 2:39 AM `#current-menu`: I had the ā€œunmentionable Kamavindi special lotā€, and it was definitely better than last year. Iā€™m sure the SEY one will be good too - 2:49 AM `#current-menu`: Interesting Attachments: - [image.png](https://cdn.discordapp.com/attachments/1486021596815822848/1552482150853644378/image.png?ex=6abb0b2c&is=6ab9b9ac&hm=657629d1fb0c5a9b4c5b87541b7ff93c795ee6ae79dfdbe45303da6240e55f1a&) (image/png 332x43) - 2:53 AM `#current-menu`: Yeah, thatā€™s true. Anyway It does taste better this year lol - 3:04 AM `#current-menu`: Haha, the Kamavindi I had a few days ago was seriously intense - 3:07 AM `#current-menu`: Itā€™s a completely different lot - 3:17 AM `#current-menu`: Iā€™d kind of lost some of my enthusiasm for Kamavindi because it had tasted pretty similar for the past few years, but this year felt different - 3:25 AM `#current-menu`: To me, it was just one of those ā€œhigh-quality Embuā€ coffees. Ngaratua was much more impressive, actually. The Kama I tasted recently was definitely a little different tho - 3:40 AM `#current-menu`: Pink one? - 3:41 AM `#current-menu`: I probably have. It just didnā€™t leave much of an impression on me. It tasted good, but Kamavindi just felt like Kamavindi, if that makes sense. Something like ONESKA was actually more memorable - 3:44 AM `#current-menu`: Demeka's, Elora, Songo, Yaye, Tuke Yute? - 3:46 AM `#current-menu`: Elora and Songo is from Elto i think - 3:47 AM `#current-menu`: Yeah i had - 3:48 AM `#current-menu`: The SL34 selection from Five Elephant, Juliet, was a little more impressive to me - 3:52 AM `#current-menu`: I think Ngaratua was probably the most shocking coffee SEY has ever released. Kamavindi was a little different this year, but none of the previous releases even came close to Ngaratua. They were justā€¦ well, they were what they were lol - 5:53 AM `#what-are-you-brewing`: Today I had two coffees : Sidama, Arbegona ā€” Tadesse Yonka Natural from Gemecho There was a period when I was actively looking for coffees from Heleanna Georgalis, and back then I noticed that Tadesse Yonka was also working alongside Heleanna. Ever since, Iā€™d been thinking, ā€œI should try his coffee somedayā€. Luckily, it started making its way into Korea last year and has been coming in consistently ever since. It has a pretty unusual flavor profile for a Sidama Natural. Rather than being overwhelmingly fruity, it strongly reminds me of a well-balanced Yirgacheffe Natural. Iā€™m getting a milky texture, strawberry, red berries, apple, Chinese green tea, and florals that become more pronounced as the coffee cools. Duber Mejia The fruity character comes through nicely, but Iā€™m also getting a very slight cedar note, which I consider one of the downsides of Chiroso. Fortunately, it still comes across more like a perfume-like floral intertwined with wood than straight-up cedar. Iā€™m getting nectarine-like fruitiness, a black-tea-like character, plum, a very slight cedar note, and florals reminiscent of honeysuckle. - 11:52 AM `#what-are-you-brewing`: Middle of season - 11:53 AM `#what-are-you-brewing`: Iā€™m not sure if thatā€™s the right way to put it lol it's not end of season coffee - 3:20 PM `#what-are-you-brewing`: Yeah green card ### 2026-09-25 - 1:24 AM `#what-are-you-brewing`: What used to be more herbal has changed a little. I like the shift toward more stone-fruit and fruitiness, tho - 1:48 AM `#current-menu`: Haha, what are you curious about? - 1:58 AM `#current-menu`: Carlos ā€” never heard of it lol. Finca Guatemala ā€” never heard of that one either. I always trust SEY when they bring in coffees for the first time because the quality is always excellent. As for Geshe, at first I thought it was Kaffaā€™s Gesha Forest, but based on the story, it seems more like a kind of Harmufo - 2:09 AM `#what-are-you-brewing`: Georgina Puma. Iā€™m only drinking Geshas lol. Fresh blueberries, magnolia, nectarine-like fruitiness, a hint of honeysuckle, Meyer lemonā€¦ Such an elegant coffee - 5:00 AM `#what-are-you-brewing`: Yeah, I saw AG was pretty pissed about it? - 5:01 AM `#what-are-you-brewing`: lmao - 5:05 AM `#what-are-you-brewing`: It does seem like AG is holding some kind of grudge - 5:06 AM `#what-are-you-brewing`: Because I also heard about my friend talking to Chiba - 5:08 AM `#what-are-you-brewing`: Well, the AG of today definitely isnā€™t UL anymoreā€”theyā€™re practically radiating heat lol - 6:09 AM `#what-are-you-brewing`: Iā€™m drinking the Kama Gesha, and itā€™s getting more and more interesting. Iā€™m getting subtle floral notes reminiscent of coffee blossoms, pomegranate and lemon-like fruitiness, some strongly brewed Japanese green tea, and a little white peach. If you told me this was Kenyan, Iā€™d never believeā€”it feels more like some completely unfamiliar variety from Latin.. It even reminds me a little of Caturon or Maracaturra. ### 2026-09-27 - 3:14 PM `#current-menu`: šŸ«© [[#Index|Back to index]] ## dougssg No messages captured. [[#Index|Back to index]] ## naomi (car7iern) ### 2026-09-23 - 12:30 AM `#equipment`: Volume wise: we grind about 100lbs of coffee on our batch/filter dedicated 01 per week and have not run into any issues whatsoever - 1:11 AM `#what-are-you-brewing`: Definitely feel free to ask on here about what's on the shelves before coming in so you know what we have at any given time, since inventory does differ from online. We try to be pretty responsive! ### 2026-09-24 - 2:31 AM `#current-menu`: Paxtle forever commemorated on my wall lol (mainly because always love Osito art) Attachments: - [IMG_6636.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1552477448841723965/IMG_6636.jpg?ex=6abb06cb&is=6ab9b54b&hm=34fbda509e7358b4e700ba1f959e707050a46497eb1af4e027e117b516872b38&) (image/jpeg 2160x2880) - 1:11 PM `#current-menu`: Yeah we will. I'll update when they're actually in stock (given the cafe-resting delay) - 1:46 PM `#current-menu`: The Kamavindi lot 2 is on the wholesale menu so any wholesale account who wants it can get it (depending on stock of course) - 1:51 PM `#equipment`: Brew burrs for filter and batch and high uniformity for espresso - 3:23 PM `#current-menu`: Jaimeeeee ### 2026-09-26 - 1:58 AM `#current-menu`: Which Gerald? - 1:59 AM `#current-menu`: The light green one is I think already sold out here but we'll have it on spro at some point in the next few weeks ### 2026-09-27 - 2:40 PM `#current-menu`: šŸ™ˆ Attachments: - [E529AC5E-CCCD-4B1F-89AE-DC899682B380.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1553748082238169259/E529AC5E-CCCD-4B1F-89AE-DC899682B380.jpg?ex=6abb08ea&is=6ab9b76a&hm=1fc8a6a4f1288d265eb6aac3b516cfa2cca9846aacc60f4b3b4fea057a332e71&) (image/jpeg 2160x2880) - 3:25 PM `#current-menu`: Will absolutely be gone by Tuesday hahahaha...we had so little leftover we were like what do we do - 3:25 PM `#current-menu`: But it tastes insane on our fresh espresso. Like a jolly rancher juice bomb - 5:08 PM `#current-menu`: What you don't trust me or something? - 7:12 PM `#current-menu`: We get our pastries from SmĆør which is a very yummy Danish bakery. It's hard to find a good wholesale croissant in the city - 8:54 PM `#current-menu`: 1:2.2 (18 in, 42 out) 195Ā° 49 mm basket 5 second preinfusion 11 second total shot time - 8:54 PM `#current-menu`: We grind at 8.3 on 01 with HU burrs but I think the burrs are zeroed around 2 - 8:56 PM `#current-menu`: I'm so glad lots of people were able to come try it!! I think we literally just sold the last one and yeah, I'd agree one of the best shots I've ever had (I've had multiple lol) - 11:25 PM `#current-menu`: Technically 6 but we doubt it ever gets that high with how coarse/fast it is - 11:41 PM `#current-menu`: ....you guys are gonna find out our secret - 11:41 PM `#current-menu`: All variables stay the same no matter what coffee is on - 11:41 PM `#current-menu`: The only difference is that the sidra came from the freezer - 11:41 PM `#current-menu`: But grind ratio etc all consistent across all coffees, since we got the 01 like 8 months ago - 11:42 PM `#current-menu`: Coarse af - 11:42 PM `#current-menu`: But it makes me very happy that people enjoy our espresso so much šŸ™‚ as a staff I think it's the thing that gets us the most excited about too [[#Index|Back to index]] ------------------- ## GPT-5.6 Thinking Summary ### seylance2897 - No messages were captured from seylance2897 this week. ### lancehedrick - On roast-level terminology, Lance argued that roast degree should be understood relative to the roast spectrum: for ultra-light coffee, more development can still increase perceived acidity, while at light-to-medium levels more development may instead round the cup, add dryness, and widen the brewing window. - He rejected reliance on any single roast metric. In his view, a combination of roast speed, weight loss, Agtron/color, drop temperature, and context is more informative than Agtron, weight loss, development time, or end temperature alone. He gave an example of producing similarly light-tasting coffee on different machines despite large differences in roast time and weight loss. - He defended roast color as a legitimate QC metric, saying he does not understand why enthusiasts single it out for hostility while accepting weight loss or development time. He prefers color to some other roast metrics for internal QC and communicating roasting decisions, though he did not claim that color alone defines cup style. - On brewing equipment, he noted that lower-bypass brewers should generally run slower, said he likes the xBloom-style papers for flat-bottom brewers, Cafec papers for cones, and considers Sibarist paper especially important for Orea setups. - He strongly prefers simpler workflows even when he likes the underlying brewing concept. He praised the Orea Z1 for big body and sweetness but complained about screwing parts together and cleanup. He described earlier DIY no-bypass setups using a Stagg or original Orea, AeroPress papers, gaskets, and a Melodrip. - He joked that he may have independently anticipated the Orea Z1 concept in messages from April 2021, when he suggested removing Orea ribs and using a screw-on bottom with an AeroPress filter to create no-bypass brewing with high open area. - For filter technique, he said his blooms are generally about 20-45 seconds depending on degassing, with 20 seconds about as short as he goes. He usually keeps the first pour to no more than roughly 4 the coffee dose because larger initial pours have often tasted hollow to him. - He explained that his multi-pour approach partly developed from the Orea 01's small capacity: his preferred bloom-plus-single-pour method could overflow with a fast 180 g pour, so he instead pours aggressively in smaller stages rather than matching inflow carefully to drawdown. - On water, he recalled testing mineral packets around 2018 and finding substantial packet-to-packet variability, with prepared water readings ranging roughly from 142 to 177 ppm. He explicitly noted that this was old testing and the product may have changed. - He provided sourcing details on current coffees: Faiber Rodriguez's Finca Guatemala is a Pink Bourbon from Santa Maria in northern Huila that SEY has bought in small lots since 2020; another Ethiopian separation near the Gedeb/Guji border used a multi-stage fermented-honey process at Halo washing station; and Kamavindi was described as largely SL34 with a trace amount of SL9 according to recent genetic testing. ### opp4004 - opp4004 became interested in the Gabi A after Lance's video, partly because the manufacturer was reportedly dealing with copyright/counterfeit problems and they hoped the exposure would help. They were still cautious about buying one after a friend compared its cup profile to a Kalita Tsubame, expecting consistency more than a radically different flavor profile. - They mentioned a friend might bring a Gabi A as a gift later in the year, joking that it would function as a bribe. Their friend characterized it as a "classic brewer" and even suggested simply using an Orb instead. - On coffee preservation, they said Tim Wendelboe uses nitrogen flushing but that, in their own experience, nitroflushing does not make a large difference. - They tasted a Panama Anacafe 14/Pacamor from Alcabu Cafe via Urban Coffee Roaster and found it strikingly Kenya-like: brown sugar, red currant, herbal character, intense grapefruit, and cranberry. The resemblance was strong enough that they initially wondered whether a Kenyan coffee had been packed by mistake. - They also tasted a Kenya Wakulima lot composed only of unusually large E-size beans from cooperatives around Nyeri and Mt. Kenya. Contrary to expectations of a more concentrated or peaberry-like profile, they found it extremely delicate, with hibiscus, dried cranberry, red berries, Keemun-like black tea, and slow-building florals. - On Kamavindi, they thought this year's coffee was noticeably better and more intense than recent releases, after several years in which Kamavindi had begun to feel repetitive. Even so, they rated Ngaratua as much more memorable and described earlier Kamavindi releases as simply solid examples of high-quality Embu coffee. - They cited several other memorable Ethiopian/Kenyan lots in comparison, including ONESKA and Five Elephant's SL34 selection "Juliet," suggesting these had left a stronger impression than many prior Kamavindi lots. - They described a Tadesse Yonka natural from Arbegona, Sidama as unusually balanced for a Sidama natural rather than explosively fruity, with milky texture, strawberry, red berries, apple, Chinese green tea, and florals that strengthened as the cup cooled. - A Duber Mejia Chiroso showed nectarine, black tea, plum, honeysuckle-like florals, and a slight cedar note. They regard cedar as a recurring downside of Chiroso, though here it was restrained enough to read more like a perfume-like floral/wood combination. - Later in the week they were drinking Geshas heavily: Georgina Puma showed fresh blueberry, magnolia, nectarine, honeysuckle, and Meyer lemon; a Kamavindi Gesha developed coffee-blossom florals, pomegranate, lemon, strong Japanese green tea, and white peach, and struck them as so unusual that it felt more like an unfamiliar Latin American variety such as Caturon or Maracaturra than a Kenyan profile. ### dougssg - No messages were captured from dougssg this week. ### naomi (car7iern) - Naomi reported heavy real-world use of the 01 grinder for filter/batch service: roughly 100 lb of coffee per week on a dedicated unit, with no issues encountered at that volume. - She advised people visiting the cafe to ask about shelf inventory before arriving because in-store availability can differ from what appears online; the staff tries to respond quickly with current stock. - On grinder setup, she said they use brew burrs for filter and batch coffee and high-uniformity burrs for espresso. - She clarified availability around current coffees: Kamavindi lot 2 was on the wholesale menu for any wholesale account while stock lasted, while some retail/cafe coffees would appear only after a resting delay. A light-green coffee was already sold out locally but was expected to appear on espresso in the following weeks. - She described one nearly exhausted coffee as extraordinary on fresh espresso, comparing it to a "Jolly Rancher juice bomb," and expected the tiny remaining quantity to disappear almost immediately. - She gave their espresso recipe in detail: 18 g in, 42 g out, about a 1:2.2 ratio, 195F water, 49 mm basket, 5-second preinfusion, and 11 seconds total shot time. - For that espresso, they grind around 8.3 on the 01 with HU burrs, with the burr set apparently zeroed near 2. She repeatedly emphasized that the grind is extremely coarse and the shot correspondingly fast. - She said the cafe keeps the same espresso variables across different coffees - same grind/ratio framework rather than dialing each coffee from scratch - and has followed that approach since getting the 01 roughly eight months earlier. The only noted exception was that one Sidra had been stored frozen before use. - She said the fast espresso recipe had produced some of the best shots she had personally tasted and was pleased that many customers had come in specifically to try it. - On cafe operations, she said their pastries come from Smr, a Danish bakery, because finding a good wholesale croissant in the city is difficult. ### Cross-thread takeaways - The week's main technical disagreement centered on how to describe roast degree. Lance's position was that roast color, weight loss, development time, roast duration, and end temperature are all incomplete individually; the useful approach is multivariate and contextual rather than rejecting quantitative metrics wholesale. - Brewing discussion converged on low-bypass and high-flow approaches but with different priorities: Lance likes the extraction possibilities of Orea/Z1-style systems yet dislikes fiddly workflow, while his actual technique favors short blooms, aggressive pouring, and adapting pour structure to small brewer capacity. - The 01 grinder appeared in both home/enthusiast and cafe contexts. Lance discussed brewers and filters around extraction behavior, while Naomi supplied unusually concrete commercial evidence: roughly 100 lb/week through a dedicated 01 and a cafe espresso workflow using HU burrs, very coarse grinding, 18 g in / 42 g out, and an 11-second total shot. - Several conversations challenged assumptions based on origin or physical coffee characteristics. opp4004 found a Panamanian Pacamor that tasted almost Kenyan, an E-size Kenyan lot that was unexpectedly delicate, and a Kamavindi Gesha that did not read as stereotypically Kenyan at all. - Kamavindi generated sustained comparison across users. Lance supplied genetic context - predominantly SL34 with trace SL9 - while opp4004 thought the current year was more distinctive than recent editions but still considered Ngaratua and some other lots more memorable. - Current-menu discussion mixed product information with cafe logistics: new or first-time lots such as Faiber Rodriguez's Pink Bourbon and the unusual Gedeb/Guji-border separation were explained in detail, while Naomi clarified wholesale stock, resting delays, sold-out coffees, and how remaining lots were being deployed on espresso. - Water and preservation advice stayed empirical and cautious rather than categorical: Lance recalled large variability in mineral-packet testing but stressed that the data was eight years old, while opp4004 said nitrogen flushing made less difference in their experience than its reputation might suggest. [[#Index|Back to index]]