# SEY Discord Browser Archive - 2026-06-14

## Index
- [seylance2897](#seylance2897)
- [lancehedrick](#lancehedrick)
- [opp4004](#opp4004)

## seylance2897

_No messages captured._

## lancehedrick

- `2026-06-14 20:23` `#water`
  Pavlis works just fine. It is just 45ppm KHCO3. Goal is really just to save espresso machine. No corrosion from too soft and no scale.
  Can always post mineralize to taste.

- `2026-06-14 20:24` `#water`
  Tbh, perhaps I am inept at tasting espresso, but I have not been able to consistently tell the difference in espresso with fluctuation on GH as little as 10ppm. Hence post mineralization as needed.

- `2026-06-14 20:36` `#water`
  Nah. I have not.

- `2026-06-14 20:38` `#water`
  Dont quote me but if you find weirdness with K can probs do NaHCO3 with same/similar benefits regarding machine maintenance. But im not a water focused chemist like pavlis so dont quote me lol

- `2026-06-14 21:02` `#water`
  Side note. Brewed coffee already has 800-1300mg/L of potassium. Adding 45 is not going to make a discernible difference. Thats a teeny percentage.

- `2026-06-14 21:02` `#water`
  Chatting with someone else now about potassium and figured id come add that fun fact

- `2026-06-14 21:03` `#water`
  And even higher for espresso. Up to 3000mg/L in a recent paper

- `2026-06-14 21:16` `#water`
  Disagreement is cool. Would be stoked to taste thru it with you at some point.

- `2026-06-14 21:17` `#water`
  But there are loads of potassium ions in coffee already, which is interesting. And it isnt just one paper. This is common knowledge. Just different numbers over the years depending on coffee roast level and brew method.

- `2026-06-14 21:18` `#water`
  I dont doubt you taste something. I would be skeptical if it was K. But we certainly do not know everything. Weird stuff happens. I just have not been able to taste the diff in, say, 5ppm NaHCO3 5 KHCO3 vs 10KHC03

- `2026-06-14 21:19` `#water`
  (Meaning 10 vs 10, just one mixed)
  Cool that you can and would be amped to join, seriously. You in bay area? I WILL make it out there for a big meet up.

- `2026-06-14 21:58` `#water`
  Yet another reason. So many legends out there.

- `2026-06-14 22:32` `#water`
  I dont care about competence. I care about the passion. Tasting with competent people is not inherently fun. Tasting with passionate people is a blast. What i see in bay area is a crazy amount of oozing passion (not to say there is not competence lol)

- `2026-06-14 23:02` `#water`
  You must be bay area

- `2026-06-14 23:02` `#water`
  😅😅😅

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## opp4004

- `2026-06-14 01:17` `#what-are-you-brewing`
  Now i drinking this
  Attachments:
  - [IMG_1331.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1515495365451841586/IMG_1331.JPEG?ex=6a3676cb&is=6a35254b&hm=5a2b9aa006ddc1db3bfae119c312688d088d85d331708fc4c4c33e9ba79dc4ee&) (image/jpeg 1536x2048)

- `2026-06-14 01:19` `#what-are-you-brewing`
  Bright Meyer lemon, intertwined with a dense banana sweetness, followed by layers of tropical fruit. There's a sticky, almost syrupy texture that clings to the palate, giving the impression of a fruit smoothie or even a milkshake built from multiple fruits blended together. Interestingly, the floral character remains restrained—just a gentle hint of jasmine emerging in the finish before fading away.
  
  Overall, this is a decidedly fruit-driven coffee.

- `2026-06-14 01:21` `#what-are-you-brewing`
  Rather than feeling bright and lively, the coffee has a noticeable fermented character. That said, it's still quite enjoyable and definitely unique.

- `2026-06-14 02:29` `#what-are-you-brewing`
  Marlene Rojas? No idea, unfortunately—I never picked up a bag. I might have to see if one of my friends has some left and is willing to share(or just mug..). My coffee was roasted on either May 24th or May 28th

- `2026-06-14 05:47` `#what-are-you-brewing`
  Now i drinking : Karatu
  
  Karatu was one of those coffees that I initially dismissed as fairly ordinary. But after a heavy lunch, I found myself craving something refreshing, so I decided to brew it again. I'm getting blackberry, and quite unexpectedly, a distinct oak-like note. That's not something I normally associate with Kenya coffees—it's more commonly found in coffees from places like Papua New Guinea or occasionally Cuba. Maybe it's because I haven't had it in a while, but it tastes completely different from what I remember. here are also some of those rhubarb-like characteristics I often enjoy in Nordic-roasted Kenyans, along with darker berry notes. verything else makes sense, but the sudden appearance of that oak character really caught me off guard.
  Attachments:
  - [IMG_1336.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1515563233644249299/IMG_1336.JPEG?ex=6a36b600&is=6a356480&hm=ae96399b2d26b2b32a20ac9f40f1b2000f4a89e20db9f0e5b82695a99d6fced4&) (image/jpeg 1536x2048)

- `2026-06-14 06:00` `#what-are-you-brewing`
  It's definitely a different style from the Kenyan SEY used to favor

- `2026-06-14 15:08` `#what-are-you-brewing`
  http://samadoyo.com/en/products/5e6264634bf59f19638937ed

- `2026-06-14 15:08` `#what-are-you-brewing`
  CP-12

- `2026-06-14 15:37` `#what-are-you-brewing`
  https://www.hario-usa.com/products/v60-range-server

- `2026-06-14 15:37` `#what-are-you-brewing`
  I recommend this

- `2026-06-14 15:38` `#what-are-you-brewing`
  As far as I know, the 02 size fits perfectly

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