# SEY Discord Browser Archive - 2026-05-10 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) ## seylance2897 - `2026-05-10 01:11` `#origins-and-producers` water, roasting, and grinding are all a total mess. Some labs are better than others some are like trying to brew coffee in the stone age. But, you learn to get pretty good at it. Water is the water they have... Even in panama they water they have access to is too hard IMO. As it turns out... high quailty green is high quality green as long as you can get relatively close. Definitely have spent many all nighters trying to figure out a random roaster - `2026-05-10 01:18` `#origins-and-producers` I regularly cup with brew water and distilled. I personally find the differences to be extremely small and both will give you a very accurate look at the coffee. But also, our brew water is very soft. If someone is brewing with over 100ppm and then cupping with distilled, than yeah that would definitely be different. [Back to index](#index) ## lancehedrick - `2026-05-10 08:50` `#filter-focused` I am cupping everything constantly with Lance and video calling with notes. No worries. - `2026-05-10 08:50` `#water` 😁 - `2026-05-10 08:57` `#filter-focused` I have heard some say cupping lights is not as helpful but, and I am trying really hard not to sound elitist or something when saying it, they are always people who have *not* been cupping for years, if that makes sense. Cupping is still, to me, the best way to quickly analyze a coffee fully. I understand the arguments about brewing but I have yet to find an issue relying on cupping. What i mean by that is when a coffee is good in cup, it is good in brew. When bad in cup, bad in brew. I think it really boils down to what you are comfy with. I would never disparage someone for relying on brewing. Baffles me there are people so intent on disparaging cupping for ULs and ELs Also, when green buying, brewing simply is not an option. Brewing forces you to adapt to one recipe for simplicity and I think the fluctuation there (same grind, pour speed, etc) is going to be greater than if you were to just cup it. In the end, whatever gives you the greatest amount of control in your process is best. If that is brewing, cool. If cupping, cool. To each their own! (Should note there have been a very few occasions where I was able to get more out of brewing from a coffee that did not shine on a table, but never have j gotten something good brewing that was *bad* on a table) - `2026-05-10 09:02` `#filter-focused` Should also note Lance and I spent 16 hours calibrating in person. We are very much in tune with what our goal is, namely roasting to achieve as much complexity as possible while staying away from grain. There is a small slice of heaven between having slight roast and having slight grain and we are aiming for that zone. Shockingly much smaller than I would have imagined. The cupping is unreal. I have cupped more in the past month than any month ever before, and I cup a lot. But I am trying our coffees day after day in addition to ULs from roasters all over, taking measurements and trying to see if there are expressions we are missing. Everything is intentional. - `2026-05-10 15:36` `#filter-focused` Time off roast is irrelevant if over a few days. This is very easy for you to check yourself. Just take data points with a few dozen coffees over the next few months. Nothing happens. Hits a wall. I have my P80 with brew burrs set at chirp for reading, but I always do 3 or 4 readings on past coffees to ensure I'm always identical to where I was before progressing. - `2026-05-10 15:37` `#filter-focused` Big issue i see is people rely on just going back to a number on their grinder. This can still be inconsistent. Ensuring you are measuring identical with same coffee as previous round of measurement gives best results. - `2026-05-10 15:41` `#filter-focused` I actually just use difluid. Got same exact consistency across hundreds of readings at light tells and needs like 25% of the coffee for the reading. - `2026-05-10 15:42` `#filter-focused` Love the light tells but it requires lile 15-20g - `2026-05-10 15:42` `#filter-focused` Difluid needs like 5-6 - `2026-05-10 15:43` `#filter-focused` Tho light tells did make an update specifically for me. When changing roast approach for onyx eu, they didnt read high enough haha - `2026-05-10 15:43` `#filter-focused` They increased the ceiling 20 points hahaha - `2026-05-10 15:43` `#filter-focused` My rule is 2 weeks or so for geshas, sl9, dainty coffees. 3 closer to 4 weeks for stronger coffees (kenya, PB, burundi, etc) - `2026-05-10 15:44` `#filter-focused` I'm p quick at this point with difluid - `2026-05-10 15:44` `#filter-focused` Yeah. I also just dont personally believe in long rest dates. Similar to stefane of TPC with that take lol - `2026-05-10 15:44` `#filter-focused` No. Should be fine enough a tamp is irrelevant to reading. - `2026-05-10 15:45` `#filter-focused` You can double check that but I get no difference eith how fine I grind. - `2026-05-10 15:45` `#filter-focused` Tbh I do most even sooner. Just shake in a shaker 10 sec before brew. Takes roughly 30% of CO2 away. - `2026-05-10 15:45` `#filter-focused` (This is real btw) - `2026-05-10 15:47` `#filter-focused` Let's live brew. My new shipment isnt here so coffee from 2 weeks plus ago. Any recs? - `2026-05-10 15:47` `#filter-focused` Karatu it is - `2026-05-10 15:49` `#Brew-Along` Karatu Brew Along - `2026-05-10 15:53` `#Brew-Along` duerlis - `2026-05-10 16:12` `#Brew-Along` 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) - `2026-05-10 16:19` `#Brew-Along` SEYcord - `2026-05-10 16:38` `#Brew-Along` Karatu Brew Along - `2026-05-10 23:57` `#filter-focused` Taylor loves 1:13 so slow helps even that out [Back to index](#index)