# SEY Discord Browser Archive - 2026-06-07 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) ## seylance2897 - `2026-06-07 20:25` `#origins-and-producers` Haha it really depends on the coffee and how well it takes heat - Dense coffees take heat better/ more effiently than less dense coffees. For example a coffee from 2500+ from bensa we just smash. basically straight to the amount of enery we're going to give it straight off. and then decline as it goes into crack. coffees that aren't as dense, i.e Geshas from just about anywhere... we start slow and ramp up then also slowly pull back - similar to that piramid shape... but all our cuves will get to peak energy faster than the pull back.. so lop sided piramid i guess ha. but every coffee depending on its density and moisture will get a slightly different approach - `2026-06-07 20:29` `#origins-and-producers` But, there are so many ways to roast coffee. its all just figuring out how you get to where you want to go and there are alot of ways to do it. For me, at the end of the day, no roast, no cereal = well-developed coffee... from there it gets very much into diminishing returns, and I'd almost argue that cup variance is probably more of a factor than what you're tasting in the roaster... Obviously we still endlessly debate cupping tables and development/curves because it's fun and also we exist in the land of diminishing returns... but, it also important to be able to step back and not miss the forest - `2026-06-07 20:30` `#origins-and-producers` haha thats what I'm here for! trying to lift any and all frustrations as much as I can 😂 - `2026-06-07 20:35` `#origins-and-producers` We can now confidently say that for us, development exists between 135-140ish on the fluid color track. Anything darker than that we taste roast on any thing lighter than that we taste cereal on... figuring out how to get there is the key... So go back to when sey was literally a 'coal' mean and i was mostly interested in zero waste full solubility/extraction (still am in a lot of ways) but we were roasting more like 120-125. We've managed to take a hanful of coffees lighter than 140 without cereal - Danche for example is 141.2 and also dwight's red gesha is 141.1.. So, we are trying to push it... but its very very hard - `2026-06-07 20:36` `#origins-and-producers` but this has been mainly figuring out how coffee takes heat and how efficently and how hard you can or can't hit it - `2026-06-07 20:38` `#origins-and-producers` nope all coffees get developed the same. We think of espresso as just another way to extract coffee. Also when roasted 'darker for espresso' i taste roast on the espresso, even in milk. We've done probably 1000s of blind AB tests around this an the espresso without roast on it always tastes better. Its just getting past a lot of old dogma that espresso needs to be darker IMO - `2026-06-07 20:39` `#origins-and-producers` yeah we use a Difluid. its differnet than an agtron, they will give you differnet numbers... i think on an agtron we're closer to like high 90s? maybe? don't quote me on that - `2026-06-07 20:40` `#origins-and-producers` haha all the trade secrets - `2026-06-07 20:41` `#origins-and-producers` it really does depend on the coffee and also this changes all the time as we test and move - `2026-06-07 20:41` `#origins-and-producers` but right now we're something between 30seconds and 45 seconds depending - `2026-06-07 20:42` `#origins-and-producers` but thats obviously in 'ratio' to total time in roaster... For examle I roast coffee in 4ish minutes on my sample roaster with deveopmet time of like 15-20 seconds - `2026-06-07 20:42` `#origins-and-producers` so its really understanding the wholistic approach - `2026-06-07 20:42` `#origins-and-producers` both - `2026-06-07 20:43` `#origins-and-producers` ha any other roasters in here? - `2026-06-07 20:43` `#origins-and-producers` oh man, drum roastesr are so hard IMO - `2026-06-07 20:44` `#origins-and-producers` yeah just got to treat them a little differnetly and also change expectations a little - `2026-06-07 20:46` `#origins-and-producers` yeah with drum roasters I find that its really really hard to get internal seed development without scorthing the outside... Alot of the time you end up with actuall both slightly over develped and underdeveloped coffee... I hella respect anyone that properly develop coffee on a drum roaster - `2026-06-07 20:46` `#origins-and-producers` <@421132246536159232> might have more to say on drum roasters.. I believe he has more experience. I roasted on an Probat L12 when i frst started... but that was almost over 10 years ago now - `2026-06-07 20:47` `#origins-and-producers` yeah exactly... sooooo hard to get the green out on a drum roaster - `2026-06-07 20:48` `#origins-and-producers` yeah basically trying to get as much 'air' roasting as possible in the drum - `2026-06-07 20:49` `#origins-and-producers` this was also my experience.. i was roasting 5# batches in my 12kg... - `2026-06-07 20:50` `#origins-and-producers` i'm just curious why i wasn't invinted to be one - `2026-06-07 20:51` `#origins-and-producers` 😂 jk - `2026-06-07 20:52` `#origins-and-producers` hahah - `2026-06-07 20:53` `#origins-and-producers` I am stoked for this though. Can't imagine the work that went into it - `2026-06-07 20:55` `#origins-and-producers` haha everyone always asks me for roasting advice/consulting... the first thing i say is that there are no short cuts... you can't just copy and paste cuvres from other roasters... you have to learn your. machine and you have to learn how to taste coffee haha - `2026-06-07 21:00` `#origins-and-producers` apparently we need a 'roasting' chennel hah - `2026-06-07 21:01` `#origins-and-producers` haha this is everything - `2026-06-07 21:09` `#origins-and-producers` All of this is making fall in love with my loring all over again - `2026-06-07 21:10` `#origins-and-producers` haha i'll talk to admin about getting a roasting channel... see what i can do - `2026-06-07 21:11` `#origins-and-producers` once you figure it out.. its insane how consistant it is - `2026-06-07 21:12` `#origins-and-producers` it does take alittle more attention though... you do have to baby the curve... we use u to like 20+ gas changes where you can get away with 3-5 changes on a drum - `2026-06-07 21:12` `#origins-and-producers` of course - `2026-06-07 21:14` `#origins-and-producers` what coffee is this for? - `2026-06-07 21:14` `#origins-and-producers` yeah those moistures should be in the like 8s - `2026-06-07 21:14` `#origins-and-producers` maybeeeee 9s - `2026-06-07 21:15` `#origins-and-producers` This is danche Attachments: - [Screenshot_2026-06-07_at_3.15.19_PM.png](https://cdn.discordapp.com/attachments/1483078447734456415/1513260151614865651/Screenshot_2026-06-07_at_3.15.19_PM.png?ex=6a2714d7&is=6a25c357&hm=ad264105bd6bf581e6a43a4ee3fe33d6d69f5a3872808933d92ce37aa47420c6&) (image/png 1700x1446) - `2026-06-07 21:16` `#origins-and-producers` 35k with a 23kg batch - `2026-06-07 21:17` `#origins-and-producers` we keep it hella consistant - `2026-06-07 21:17` `#origins-and-producers` consistantly is literally everything in roasting... between batches, batch size everything needs to be like hella the same - `2026-06-07 21:18` `#origins-and-producers` even if you do one between batch differently it will take 3 roasts to get back on track - `2026-06-07 21:18` `#origins-and-producers` oh its wayyyyyyy worse with drums... but its still bad with lorings - `2026-06-07 21:19` `#origins-and-producers` we do more steps with less dense coffees. With more energy up front we can develop ligher with no cereal... so we push ethiopians hard - `2026-06-07 21:20` `#origins-and-producers` yeah ethiopians take energy extremely efficently - `2026-06-07 21:21` `#origins-and-producers` its the only way i've found out how to roast over 140 color without cereal - `2026-06-07 21:21` `#origins-and-producers` I have other ideas on how to get it closer to 145... but, i'll test them before sharing them hah - `2026-06-07 21:22` `#origins-and-producers` for sure! chelbessa produces extremely good very uniform/dense coffees. they should be the easiest to roast in drums... put the coffee in blast it and drop it fast... you should get internal development just based on how efficently the seed takes heat - `2026-06-07 21:25` `#origins-and-producers` yeh this 100% especially for ethiopians - `2026-06-07 21:28` `#origins-and-producers` I'll get a channel made haha sey admin doesn't admin on sundays 😂 - `2026-06-07 21:29` `#origins-and-producers` Also, Ethiopia = best coffee ever - `2026-06-07 21:38` `#origins-and-producers` working on it - `2026-06-07 21:40` `#origins-and-producers` Freezing works very, very well IMO /experience - `2026-06-07 21:41` `#origins-and-producers` we'll be adding a very large freezer in our new roastery. this isn't to fully remove seasonality... because I love that in coffee... but it is to help make sure we have coffee to roast and really help raise the floor of what we release. So every coffee we release will probably be amazing - `2026-06-07 21:42` `#origins-and-producers` Sourcing the amount of coffees we release at the qualty that I'm shooting for is ..... really hard - `2026-06-07 21:42` `#origins-and-producers` so the freezer will help shoulder some of that... if i have 300 bags of insane coffee in a freezer it really take so much of the stress off my shoulders - `2026-06-07 21:43` `#origins-and-producers` yeah transition seasons are soooooooo hard - `2026-06-07 21:47` `#origins-and-producers` It's a self-created problem to some extent... at we do talk internally about capping our wholesale and subscription....because the sourcing - `2026-06-07 21:47` `#origins-and-producers` not really actually - `2026-06-07 21:47` `#origins-and-producers` we've grown a little... not alot and that growth has been intentinal/thoughtful - `2026-06-07 21:49` `#origins-and-producers` Also peru has really opend a lot of doors - `2026-06-07 21:49` `#origins-and-producers` We bought nearly 300 bags of Peru this year that literally didn't exisit a few years ago - `2026-06-07 21:50` `#origins-and-producers` that changes A LOT - `2026-06-07 21:50` `#origins-and-producers` we bought a little less from colombia.. but not alot - `2026-06-07 21:51` `#origins-and-producers` We didn't get as much from Kenya as I was hoping this year - `2026-06-07 21:51` `#origins-and-producers` haha no i bought everything that hit our quality threshold - `2026-06-07 21:54` `#origins-and-producers` Henry teaching worshops! Attachments: - [PHOTO-2026-06-01-13-35-43.jpg](https://cdn.discordapp.com/attachments/1483078447734456415/1513270058946789396/PHOTO-2026-06-01-13-35-43.jpg?ex=6a271e11&is=6a25cc91&hm=5e12a1bad57e92b2a48ef9185b97e3dc77ddd1d1a2307878b422f8083a439ecb&) (image/jpeg 1600x1200) - `2026-06-07 21:55` `#origins-and-producers` yup - `2026-06-07 21:58` `#origins-and-producers` i think peru is going to be like actually insane next harvest - `2026-06-07 22:00` `#origins-and-producers` oh we will [Back to index](#index) ## lancehedrick _No messages captured._ ## opp4004 - `2026-06-07 01:30` `#what-are-you-brewing` This coffee I’m drinking right now is probably the kind some people would absolutely hate, haha. It’s Gaharo Hill, and honestly it’s one of my favorite Burundis. I’m getting blood orange, tropical fruit, marmalade, and a hint of gooseberry Attachments: - [IMG_1255.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1512962040267014194/IMG_1255.JPEG?ex=6a2750b3&is=6a25ff33&hm=8a2054ee2f75bee68b504e39df49b5273f84294a55a2bd502d8e3e3addd5948f&) (image/jpeg 1536x2048) - `2026-06-07 03:49` `#origins-and-producers` https://sucafina.com/na/offerings/aurora-java-natural - `2026-06-07 03:49` `#origins-and-producers` Has anyone else tried this coffee? - `2026-06-07 05:52` `#what-are-you-brewing` This coffee is SNAP’s Buku Sayisa, produced by Esayas Bariso and roasted by a friend of mine. I actually just learned that it’s a single-farm lot, haha. There’s a decent chance people like Lance or Doug may have tasted samples of it at some point.. The processing is what SNAP calls ‘Modified’—essentially that fairly complex washed process that Feran has written about before. In the cup, I’m getting peony-like florals that remind me of Kenya, bergamot, yuzu-like citrus, a touch of Chinese black tea, and layered tropical fruit notes that emerge through the finish. Ethiopia has been exceptionally good this year Attachments: - [IMG_1259.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1513027888784347176/IMG_1259.JPEG?ex=6a26e547&is=6a2593c7&hm=1004afe62a0c814d98b645089e5488d71fc1562cb244b53f0cd5ab83767916b9&) (image/jpeg 1536x2048) - `2026-06-07 05:59` `#what-are-you-brewing` With the results i've seen this year, I don't think this is something that will remain limited to SNAP. If anything, I expect more regions in Ethiopia to start producing coffees at a similarly high level.. Processing trends spread incredibly quickly in coffee. Once producers see that a particular approach is delivering both quality and recognition, it doesn't usually stay isolated for long [Back to index](#index)