# SEY Discord Browser Archive - 2026-05-09 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) ## seylance2897 - `2026-05-09 00:30` `#origins-and-producers` haha all of you get to teach me about grinders 😂 [Back to index](#index) ## lancehedrick - `2026-05-09 17:43` `#current-menu` But they are all different haha! - `2026-05-09 17:45` `#filter-focused` This is outdated for sure. This was when SEY was playing around with high solubility and pulling everything out of a coffee. We are now recommending an altered approach to optimize complexity. - `2026-05-09 17:48` `#equipment` Seasoning can be done with any coffee - `2026-05-09 17:48` `#water` Have not gotten a response from Nick. Not sure what is going on but I have not forgotten - `2026-05-09 17:52` `#equipment` I'm saying you can go to costco or somewhere and get super cheap - `2026-05-09 17:52` `#equipment` Oily - `2026-05-09 18:02` `#equipment` Hansung (of ssp) actually claims oil is necessary - `2026-05-09 18:05` `#filter-focused` 15g 45g bloom 30s, 45g second bloom 1min pour to 225 Total brew time from 2-2:30 Water temp 92-93C Grind size is whatever it takes to hit time frame Need more concentration? Grind finer and allow longer time (closer to 2:30) More clarity? Closer to 2min Can play with ratio if you would like to further mess with concentration and extraction But that is guidance. Tends to be around a cup with 17-19% EY and 1.3 ish TDS (not mandatory numbers at all. Just to give an idea of where it will end up) - `2026-05-09 18:24` `#what-are-you-brewing` Still my favorite of 2026 - `2026-05-09 18:25` `#current-menu` The pink bourbon are having a sneaky unreal year - `2026-05-09 18:25` `#current-menu` Wilson alba? Servio? Octavio? So much heat - `2026-05-09 18:25` `#equipment` Yeah the smell is no bueno - `2026-05-09 18:32` `#current-menu` I have! - `2026-05-09 18:33` `#current-menu` I mean, SL9s I have given higher scores to across the board. But it is to the point where that's like saying a gesha has a higher score than a PB. PBs are having a high high year and when you take into account baseline, it is dizzying - `2026-05-09 18:33` `#what-are-you-brewing` Lance (OG Lance) said in the producers thread he thinks Peru will be > Panama in 5 years.... unreal statements - `2026-05-09 18:42` `#filter-focused` Hahahahahaha - `2026-05-09 18:42` `#what-are-you-brewing` Their geshas are popping, too - `2026-05-09 18:47` `#filter-focused` Big time <@773009568292012082> move - `2026-05-09 18:47` `#filter-focused` Hahaha - `2026-05-09 19:00` `#current-menu` Not sure i have the ability to get sl9 exhaustion tbh 🤣 - `2026-05-09 19:18` `#filter-focused` 1:15 is always starting point for sure - `2026-05-09 19:19` `#filter-focused` I think for so long the narrative was dominated by High EY discourse that it pushed people into 1:17-18 ranges without even really blind tasting for themselves. - `2026-05-09 19:23` `#filter-focused` Nah. Too many pours. Double bloom and pour is most i do. Been pushing dub bloom for a minute. Still cannot enjoy the astringenxy i get in the 5 pour zone. And muted aromas/lessened complexity (to me) - `2026-05-09 19:26` `#filter-focused` As always, do what works for you! - `2026-05-09 19:28` `#filter-focused` No. I drink 98% EL/UL (while there are a couple voices saying SEY is coal, it is not with any metric used, taste including). I mostly developed this (though nothing groundbreaking) using EL/UL coffees. Just double checked with a myriad of others - `2026-05-09 19:29` `#filter-focused` Color is interesting. People try to act like color is some random quality that cannot be quantified because then they can be wrong in calling something dark that might be light and vice versa. In reality, color is objective. Something can taste less roasty or more roasty, even at super light roast levels (meaning low weight loss, low contact, fast dev, high agtron) - `2026-05-09 19:31` `#filter-focused` But with the hundreds upon hundreds of coffees I have data on, the numbers always fall in the following (based solely off my readings- do not cross reference) 136 and up- Ultra light (Examples- Shoebox 136-142, exposure therapy 136-141, TPC Ultra light 136-142, XLiii is 138-145) 126-135- this is what I assume people refer to as extra light (Examples- September extra light is around 130-135, TPC omni is around 130-135, etc) 110-125- Nordic (place any nordic here. Literally) - `2026-05-09 19:33` `#filter-focused` SEY has been reading 133-39 in all coffees except Burundis, which are 128-131. Trending upward last few weeks. Seeing if we can have a base of around 135 without grain. We have found nothing over 140 is ever absent of grain, regardless of roaster. Some still taste decent but lacks a ton of complexity. - `2026-05-09 19:34` `#filter-focused` Weight loss means a lot less due to it being so dependent on starting moisture content and roasting machine etc - `2026-05-09 20:00` `#water` Nah it was shown before apax existed. There is no proof otherwise, tho the debate surely is not over. Hendon is convinced something happens, but Samo is opposite. - `2026-05-09 20:01` `#water` You arent wrong that it is def aiding the branding lol - `2026-05-09 20:11` `#water` Yeah for example i'm sure 400ppm in a kettle will make the final extraction calculation diff than 10ppm - `2026-05-09 21:44` `#what-are-you-brewing` Hahaha yeah with MD need to go substantially finer 🤣 - `2026-05-09 21:45` `#water` Yes. This is a known thing. Like how it produces more foam, for example, when using crazy high ppm with filter. - `2026-05-09 21:45` `#water` The issue is- is more/less actually being extracted all things equal (meaning negating the added contact time) or is it same same just diff situations - `2026-05-09 22:33` `#what-are-you-brewing` For soup, it is too high. For filter, too low 🤣 [Back to index](#index)