------------------- 2026-06-15 to 2026-06-21 ## Index - [[#seylance2897|seylance2897]] - [[#lancehedrick|lancehedrick]] - [[#opp4004|opp4004]] - [[#dougssg|dougssg]] - [[#GPT-5.5 Thinking Summary|GPT-5.5 Thinking Summary]] ## seylance2897 ### 2026-06-15 - 5:33 PM `#origins-and-producers`: getting arrival samples of these hopefully this week! I'll do QC/ run physical on them and if they're all good we'll get them released and on the Menu as quick as we can! so hopefully.... 2ish - 3 weeks? - 5:34 PM `#what-are-you-brewing`: really love watermelon in coffee - 7:01 PM `#1513307859658477568`: i have no fix - 7:09 PM `#1515118804202422343`: haha i love this channel - 7:24 PM `#what-are-you-brewing`: for me personally... who doesn't love heavy/hotter fruits... that really fast, lower ey, lower tds brews really, really open up the coffee for better/ cleaner articulation - 7:28 PM `#1513307859658477568`: yeah its a total mess - 7:28 PM `#1513307859658477568`: RPM aquired CTI.. changing over to a new system. Jackie was out of town for like a week all this = absolute total shit show - 7:29 PM `#1513307859658477568`: yeah, thats not a fun place ot be - 7:31 PM `#1513307859658477568`: haha i can not empathize. you're the largest warhouse of coffee on the east coast. figure your shit out - 7:36 PM `#1515118804202422343`: yeah, i find its quite helpful in working on developing/ codifying profiles of certain things - 7:36 PM `#1515118804202422343`: but people cupping and talking about coffees in one space.. its like a dream ha - 7:39 PM `#current-menu`: still working on perfectly clean naturals... when they hit I personally believe these are the best coffees in the world... haha it sjust nearly impossible to make - 7:42 PM `#current-menu`: alo, sophia, pocho, peter/gerald - 7:43 PM `#current-menu`: haha i mean there really are only a handful that have the infastructue/capabiliy of trying... - 7:44 PM `#current-menu`: i actually talked to rachel about this this year... she was like - its impossible. So, we'll see. I'm not giving up yet. - 7:44 PM `#current-menu`: sophia actually produced one of the only perfectly clean naturals i've ever tasted. It was top 2 coffee of my life for sur e - 7:45 PM `#current-menu`: <@522586445131677719> will remember - 7:45 PM `#current-menu`: ha i only have 2.. one was the sophia lot and the was a fully accidental lot produce by a long mile site - 7:46 PM `#current-menu`: if anyone remembers that burundi nat lot.. i will be very impresse d - 7:47 PM `#current-menu`: haha yeah i was gonna say maybe <@522586445131677719> o yung or maybe <@224084337807589376> - 7:58 PM `#current-menu`: haha yeah that one - 8:00 PM `#current-menu`: jose - 8:00 PM `#current-menu`: bro - 8:00 PM `#current-menu`: my guy - 8:01 PM `#current-menu`: haha i'll pass it along to the people who actually made it 😂 - 8:01 PM `#current-menu`: but yes, its a stunning coffee - 8:03 PM `#current-menu`: you're legand - 8:03 PM `#current-menu`: i'm cupping sidra and typica washed outta loring right now - 8:05 PM `#current-menu`: [attachment only] Attachments: - [IMG_6016.HEIC](https://cdn.discordapp.com/attachments/1486021596815822848/1516141644490080308/IMG_6016.HEIC?ex=6a40b9b0&is=6a3f6830&hm=abaa7e3a783cce288c1acc9d4b9065e17c447609005ffbe6fb8a08a6911ef29e&) (image/heic) - 8:07 PM `#current-menu`: smell like sey coal - 8:26 PM `#current-menu`: Sidra tastes very good. good articulated eucalyptus <@839279408057024512> will absolutely hate it.. which means its very goo d - 8:37 PM `#current-menu`: mejorado is also very, very good - 8:38 PM `#current-menu`: <@839279408057024512> will love the typica - 8:39 PM `#current-menu`: well done team soledad - 8:39 PM `#current-menu`: i believe we'll roast the wave and putushio next week - 8:39 PM `#current-menu`: this is washed typica mejorado not tyoxy - 8:40 PM `#current-menu`: way more citrus/floral - 8:42 PM `#current-menu`: yeah this coffee will live on forever in everyones hearts and souls - 8:43 PM `#current-menu`: abolsutely in my top 5 coffees of all time - 9:01 PM `#current-menu`: coffee year or calendar year - 9:20 PM `#current-menu`: 1, Kambarare 2, Neto 3, Albino 4, Wilson Alba, 2nd harvest 5, Danche, modified this is extremely challenging - 9:20 PM `#current-menu`: neto gesha - 9:22 PM `#current-menu`: Kambarare if brewed low ey, low tds haha - 9:22 PM `#current-menu`: <@1504523316864749676> what's your top 5 - 9:25 PM `#current-menu`: special mentions to Jhon saenz william, chiroso last harvest David Berrio Duber Dwight Boneya Victor Dota Putushio - 9:26 PM `#current-menu`: ahaha sorry i forgot samuel wasn't in my top 5.. it was originally i changed it to neto - 9:29 PM `#current-menu`: fuck i forgot about genezard - 9:29 PM `#current-menu`: sorry i said fuck - 9:42 PM `#current-menu`: from anyone wise - 9:42 PM `#current-menu`: hahah i'll try to get Tim Hill's top 5.. that'll be fun - 9:46 PM `#current-menu`: hah was curious if someone was gonna mention victor chala - 9:59 PM `#current-menu`: so many! i'm inspired by so many, TPC, shoebox, big sur, 43, thankfully, my boy flowerchild, passanger, my boy up at tandem... there are so many... there are lots of people that help push us all forward.. .even when we miss we learn.. a lot of underdeveloped coffee out there IMO but thats also hella cool cauyse we learn as we push boundaries - 11:58 PM `#current-menu`: <@224084337807589376> wins it was mikuba natural. Do you remmeber the year? ### 2026-06-16 - 12:03 AM `#current-menu`: 2022 - 10:38 PM `#origins-and-producers`: We released Alejandro's gesha ealier in the winter! - 10:38 PM `#origins-and-producers`: the next harvest is currently under way... so we should be seeing samples of this harvest more like august/sept - 10:42 PM `#1513307859658477568`: haha this is facinating... honestly can say i've nver tried microwaving coffee before roasting. But, now i'm curious. ha. we're finding we can push ligher based on a number of variables... mainly water and density.. but again, we don't have enough data to say anything conclusively. we're roasting significantly faster... from like 8 - 8:30 roasts down to roasters closer to 7 or under... so significantly more energy with significantly less time in/post crack. But, we really can't figure out how to get coffees into the 140+ difluid color track range without cereal, with a handful of exceptions ### 2026-06-17 - 3:09 AM `#1513307859658477568`: a long time ago I learned from Joanna at drop that she roasted with a flat ror. I roasted like this for years on my probat.. I've been really expirimenting with bringing the ror back up instead of declining. In theory, build energy, get the coffee to pop as uniformily as possible and drop it as quick as you can. it use to lead to very vegetal coffees.. but, with where green has come over the last 10 years.. its opened a lot of doors ### 2026-06-18 - 1:21 AM `#origins-and-producers`: very personal opinion... but this = fml - 1:24 AM `#origins-and-producers`: She brought a lot from the plot la Esla to sey house. It was a mind bendingly good lot. She is concidering using it for BOP this year. if she choses a different lot Im hoping we'll be able to get that one. - 7:37 PM `#origins-and-producers`: haha we went trapsing through sophia and nuguo every chery that tasted the best we put the seed in our pockets...then they planted them at the top of the farm at Soledad - 7:38 PM `#origins-and-producers`: hopefully we'll be able to taste something in the next couple years! How long you think before you see a few cherries <@952039663680512030> ? - 7:39 PM `#origins-and-producers`: i'll try and stay alive - 7:45 PM `#origins-and-producers`: geralds honey lot comes off the beds today - 7:45 PM `#origins-and-producers`: it will condition/rest for a week or so and then gerald and peter will cup it together - 11:53 PM `#origins-and-producers`: Nope! i believe you can find his coffee roasted by other pretty amazing roasters though! ### 2026-06-19 - 3:54 AM `#origins-and-producers`: reading.... - 4:10 AM `#origins-and-producers`: well this is facinating ... and actually might align closer with tim's initial ideas - 4:43 PM `#current-menu`: relatively complicated story... All the coffees from Acevdeo were actually a project built by fair field trading/alejandro renjifo. fair field and the acevedo project kind of got completely dropped in covid. This kind of happened at the exact same time as Pinks and chirosos were really starting to come up. objectively, if your tasting a field blend from acevedo on the same table as some of the better pinks and chirosos.. those field blends just get crushed. So after Covid when i went back down to Colombia, fair field was no longer doing that project in acevdeo and those coffees just wern't able to stand up to the other varieties being grown in Huila and Urrao. All that being what it is, we didn't have a real good way of exporting those coffees from Acevdeo, and the quality just couldn't compete. I' concidering trying to find a really, really solid field blend from Acevdeo to roast.. just so everyone can actually see where these coffees land when being compared to these other varieties. The quality ceiling is just significantly higher - 4:47 PM `#current-menu`: same thing... Astrid did plant gesha.. but she got a really, really bad bag of seeds. Its honestly tragic.. but her gesha is heavily crossed with catimor - 4:48 PM `#current-menu`: I did cup JAS's caturra and castillo separation, I want to say 2 years ago... they are very good for what those varieties can be... but again, they just can't be on the same tables as these other varieties. I believe Alejandro is selling JAS's coffee to a roaster in Japan currently - 4:51 PM `#current-menu`: yeah, definintely, also some personal complications haha.. honestly kinda a mess - 4:51 PM `#current-menu`: Alejandro's coffee can still be very, very good though - 4:55 PM `#current-menu`: 100% Alejandro is the og.. colombian coffee wouldn't be where it is today without him. - 5:05 PM `#origins-and-producers`: now i really want to taste the actuall sl9 selection in kenya - 5:10 PM `#Brew-Along`: is thi v60 vs v60? - 5:10 PM `#Brew-Along`: what coffee are you brewing - 5:10 PM `#Brew-Along`: good lord - 5:10 PM `#Brew-Along`: i thought ya'll were professionals - 5:15 PM `#Brew-Along`: haha make a new stage good lord - 5:18 PM `#Brew-Along`: doug the director of hype and shit talking - 5:20 PM `#origins-and-producers`: The sidra from Soledad is very good! definitely very variety forward.. so if you like sidra's its very good if you don't hah then you probably won't - 5:21 PM `#Brew-Along`: jose! - 5:21 PM `#Brew-Along`: they are brewing sidra wave - 5:26 PM `#Brew-Along`: what are the actual recipes? - 5:29 PM `#Brew-Along`: this particular wave lot is remarkably clean - 5:30 PM `#Brew-Along`: that was beautifully said jose - 5:35 PM `#Brew-Along`: bye jose! ❀ - 5:42 PM `#Brew-Along`: William's chiroso is Huila - it has a pretty different profile than Urrao chirosos - 5:43 PM `#Brew-Along`: urrao profiles have more of the yellow tropical profile - 5:44 PM `#Brew-Along`: huila has a very different climate than urrao - 5:45 PM `#Brew-Along`: when and where? - 5:47 PM `#Brew-Along`: you're insne - 5:47 PM `#Brew-Along`: metic is always better for everything - 5:48 PM `#Brew-Along`: please no one listen to doug - 5:48 PM `#Brew-Along`: doug does not speak for sey - 5:49 PM `#Brew-Along`: doug is old - 5:50 PM `#Brew-Along`: are you talkig shit about my ek? - 5:50 PM `#Brew-Along`: haha - 5:52 PM `#Brew-Along`: haha oh andrew haha - 5:53 PM `#Brew-Along`: hi andrew! - 5:54 PM `#Brew-Along`: how is David's coffee different than Williams - 5:58 PM `#Brew-Along`: the fermentation got hot with the Aji - 6:00 PM `#Brew-Along`: whats on the actual box? - 6:01 PM `#Brew-Along`: that is cool - 6:07 PM `#origins-and-producers`: love that cupping table - 6:14 PM `#Brew-Along`: once i yelled to someone setting up a cupping to - 6:14 PM `#Brew-Along`: 'separete the africans' - 6:14 PM `#Brew-Along`: it was bad - 6:17 PM `#Brew-Along`: yes - 6:18 PM `#Brew-Along`: the difluid? - 6:18 PM `#Brew-Along`: haha oh that.. no no that - 6:18 PM `#Brew-Along`: yeah its on the sample roaster - 6:19 PM `#Brew-Along`: merckx for life - 6:20 PM `#Brew-Along`: sure - 6:20 PM `#Brew-Along`: wifi will be questionable - 6:21 PM `#Brew-Along`: ha its not a single speed.. doug is not accruate - 6:21 PM `#Brew-Along`: its working - 6:22 PM `#Brew-Along`: kamavindi gesha is in there - 6:23 PM `#Brew-Along`: floor to cieling freezer - 6:23 PM `#Brew-Along`: will hold about 300 bags of coffee - 6:23 PM `#Brew-Along`: 70kg in a bag - 6:23 PM `#Brew-Along`: = lance will finally be able to sleep - 7:13 PM `#origins-and-producers`: haven't had the coffee but she is a lovely producer that is apart of esnaider's exporting project Monkabba - 7:13 PM `#1515118804202422343`: looks hella fun - 7:20 PM `#1515118804202422343`: danche mod washed is mostly dry then slightly damp honey is wet - 7:21 PM `#origins-and-producers`: ha we have a few more... but we're starting to run low - 7:21 PM `#origins-and-producers`: this was our entire year in peru Attachments: - [Screenshot_2026-06-19_at_1.21.47_PM.png](https://cdn.discordapp.com/attachments/1483078447734456415/1517580218490163200/Screenshot_2026-06-19_at_1.21.47_PM.png?ex=6a415837&is=6a4006b7&hm=5dbd1a5e3ca0d5776498dff72ec49c71de483c704c52afb5fc306779d8b529b7&) (image/png 480x1226) ### 2026-06-20 - 3:40 PM `#current-menu`: you just bought jesus antonio saavedra's castillo? green or roasted? - 4:29 PM `#current-menu`: nice yeah! Alejandro is very good friends with them. I think they are the only roaster who also gets allocation of Reina de Saba - 5:04 PM `#current-menu`: that would be lovely! - 5:08 PM `#equipment`: jose, i have one.. I'll bring it to you when i come down in august ### 2026-06-21 - 4:45 PM `#1515118804202422343`: thats a hella fun cupping - 4:46 PM `#1515118804202422343`: what do you notice between the danche WH and Danche W? - 4:53 PM `#current-menu`: this is a very cool cupping. It's fun to do tables with a lot of variance in profiles. It really shows how big a spectrum of flavors coffee can produce... especially on a table of only washed coffees. - 4:53 PM `#current-menu`: also pretty fun to notice the level of fermentation that can take place in washed profiles - 5:03 PM `#current-menu`: yeah 100% ... i'm finally starting to track temperatures in fermentation tanks across different places - urrao, huila, kenya, Ethiopia with dry fermentation - maybe you'll have noticed that over the years its almost impossible to get a more fermented washed profile from Ethiopia - This is because the vast majority of coffee in ethiopia is fermented underwater. but yeah, I think Geralds coffee is a very good example of also how ripeness can effect it. Its exactly the same fermentation set up and time as his normal washed coffee.. but this tiny lot is riper cherry.. which is increased the level of fermentation/fruit in th cup - 5:04 PM `#current-menu`: but, i'll use language a lot like 'this coffee tastes like it got hot' meaning the fermentation got hot and went to long adding fermentated flavors to the coffee even when washe d - 5:07 PM `#current-menu`: its a fun thing to try and calibrate around 'levels of fermentation in the cup' we use a basic 1-5 scale that we're using to calibrate with our suppliers and producers around the world. 1 meaning ever so slightly fermented in the cup, 5 meaning tastes almost natural. We also calibrate around using words like candied to sticky, to pulpy to describe them - 5:09 PM `#current-menu`: yeah for sure! her coffee was interesting though.. Her farm is really small, and her processing buckets are also really small... so we got quite a bit of variance in her coffee. Some cups were very, very clean and some were like pushing 3 to 4 on fermentation in the cup. Huge contrast if you tasted her coffee last year which was very, very clean white floral profile - this year wayy more fruit. - 5:09 PM `#current-menu`: ha yes same, gerlads coffee honestly doesn't cup well for me.. its too much ha... but if i bring down the water temp, EY, and tds on a v60... it can be like properly mind blowing - 5:11 PM `#current-menu`: underwater processing is interesting.. it can stablize profiles alot.. but, it also strips coffee of some of the stuff we want... it is a very effective solvant. So, when we do expiriemtns of tasting the same coffee wet fermented or dry fermented the dry almost always has more complexity... but its also easier to f up ha - 5:15 PM `#current-menu`: definitely more care and attention... naturals actually requre the least amount of care imo... they just get harvested and put out to dry... its nearly impossible to control the fermenation, as its in cherry... we've tried to make 'cleaner' naturals over the years... and its extremely, extremely hard. This is why IMO most naturals all kind of taste the same... Once we get into dark rooms and dehumidifiers for naturals...this opens up a lot more questions... but, i've still haven't tasted properly clean naturals even using these methods... this is still a mystery we're trying to solve - 5:23 PM `#current-menu`: Yup! most of them are in panama... we helped Kamavindi build one in Kenya... there are afew other producers who have them/ use them... Honestly, i can't say for certain they make coffee better... its still very much in the early stages of expirimenting with them... Usually the better lots do come from dark rooms in panama... but very hard to know if its the dark room or if better cherry/lots were selected to go into the dark room in the first place - 5:26 PM `#current-menu`: for sure!. obviously not enough though ha - 5:27 PM `#current-menu`: Franz does some very cool things with different levels of humidity...he has multiple rooms of humidity that he moves the coffee through... I should actually see if i can get him on here for a Q&A session - 5:27 PM `#current-menu`: Franz - lost origin - 5:30 PM `#current-menu`: jose did you meet franz when we were in Panama? - 5:31 PM `#current-menu`: did you go to lost origin? its on top of a brewery ha - 5:32 PM `#current-menu`: next time - 5:34 PM `#current-menu`: i brewed your tyoxy circa 2023 this morning ❀ - 6:06 PM `#what-are-you-brewing`: ha obviously biased because i bought the coffee... But, i really, really like those profiles from Ecuador... can't get them really anywhere else - 6:08 PM `#what-are-you-brewing`: haha thats hilarious - 6:18 PM `#current-menu`: i mean its hella good... was in the freezer - 6:19 PM `#1515118804202422343`: for real - 6:21 PM `#current-menu`: no no, roasted - 6:51 PM `#1515118804202422343`: lemme know what you discover wth rehydration - 7:03 PM `#1515118804202422343`: if you need any green coffee to run hydration experiments lemme know - 7:11 PM `#1515118804202422343`: ya'll in ATL? i go there all the time. we should cup together - 7:12 PM `#1515118804202422343`: amazing - 7:22 PM `#what-are-you-brewing`: duber's coffee is legit [[#Index|Back to index]] ## lancehedrick ### 2026-06-15 - 8:30 PM `#current-menu`: Come back to Porto - 8:30 PM `#current-menu`: Grab dad and tour Europe with me and Lance. - 8:31 PM `#current-menu`: Lance squared and the Jijons - 8:31 PM `#current-menu`: TM that bands name - 8:38 PM `#current-menu`: Thats whats UP - 8:38 PM `#current-menu`: I have enjoyed some sidras Only if the herbal quality is a bit more articulated do I dislike. - 8:38 PM `#current-menu`: Not like a wholesale hate sidra type guy. Lol - 8:39 PM `#current-menu`: Mejo was my first pepe love back in 2021 or 2022 or so. - 8:39 PM `#current-menu`: Tasted like an orange blast kenya. Unreal. - 8:40 PM `#current-menu`: Ahhhhh - 8:40 PM `#current-menu`: Yeah. - 8:40 PM `#current-menu`: Ben sent me a sample pack. All were labeled with proper labels except a little baggy with a torn piece of paper that said Pepe - 8:41 PM `#current-menu`: Cupped it live. Had never heard of him before. Blind cupping. Freaked out on that cup. Revealed it was "pepe" Said I had no clue who that was and pepe was actually watching the stream. Was unbelievable haha - 8:42 PM `#current-menu`: You are not romanticizing. It was really *that* good - 8:43 PM `#current-menu`: Agreed wholeheartedly - 8:44 PM `#current-menu`: Fly to play - 8:44 PM `#current-menu`: Drive to Ecuador - 8:46 PM `#current-menu`: Tbh i think it was first mejo - 8:46 PM `#current-menu`: Lemme try to find how pepe described tyoxy the first time. It was absolutely iconic - 8:49 PM `#current-menu`: [attachment only] Attachments: - [Screenshot_20260615_194914_Instagram.jpg](https://cdn.discordapp.com/attachments/1486021596815822848/1516152657155461331/Screenshot_20260615_194914_Instagram.jpg?ex=6a40c3f2&is=6a3f7272&hm=d929ea05b9c797ab37f9118dcab67d6d6194c922945048980ee56a3ad9f129a0&) (image/jpeg 1080x729) - 8:49 PM `#current-menu`: Slap in the ass had me rofling - 8:50 PM `#current-menu`: June 2022. Legend. - 9:14 PM `#current-menu`: Hard to SEY - 9:15 PM `#current-menu`: Frick v close to mine - 9:16 PM `#current-menu`: Kambarare hits top 5 from cup score POV but probs not for me to be top 5. I would replace with neto - 9:16 PM `#current-menu`: Whoops. That makes it identical to janesh lol - 9:16 PM `#current-menu`: William ortiz chiroso/duber is close to making it. Might make it actually - 9:17 PM `#current-menu`: Also, i feel one of the pink bourbons must make it. I scored an early wilson alba 90 - 9:17 PM `#current-menu`: So hard tho. - 9:17 PM `#current-menu`: And one of the ethiopias. Frick - 9:18 PM `#current-menu`: Ok to make it a bit less peru dominated Ibias Saenz Alba (first) Danche or Chorso Aragon - 9:19 PM `#current-menu`: Cant decide on ethiopia. I really did dig WH danche but chorso was so unique - 9:19 PM `#current-menu`: Crap. Forgot chiroso - 9:19 PM `#current-menu`: I give up. Too hard. - 9:20 PM `#current-menu`: Maybe limit to one sl9 Ibias SL9 William ortiz Chiroso Wilson Alba PB Ethiopia WH Danche Kambarare - 9:20 PM `#current-menu`: I actually never got to have the neto - 9:20 PM `#current-menu`: Sadly - 9:20 PM `#current-menu`: And alba was 2nd harvest. Had to check notes. - 9:21 PM `#current-menu`: Didn't even have the first release. It was *my* first - 9:21 PM `#current-menu`: Sadly I didn't get enough kambarare. Didn't get any to take home to brew. Apparently it cleaned up as it aged. - 9:22 PM `#current-menu`: I am working off less than a week off roast cupping. And it was too sticky sweet for me - 9:22 PM `#current-menu`: Oh love that - 9:23 PM `#current-menu`: Naomi brewing them more than all of us working bar. Curious her choices - 9:24 PM `#current-menu`: I'll switch aragon for kambarare. To have one more region repped - 9:24 PM `#current-menu`: Now it looks nice and varied - 9:25 PM `#current-menu`: No gesha now. Love it. Revolt. ### 2026-06-16 - 6:00 PM `#Brew-Along`: brewing dwight yellow - 7:04 PM `#Brew-Along`: brewing dwight yellow ### 2026-06-18 - 12:31 PM `#Brew-Along`: Carlos Saenz Brew - 12:44 PM `#Brew-Along`: 15g 225g pour 90C water 225g pour, 15 sec stir, plunger slightly in to stop drip at 1min (ish), slow press for a minute - 1:35 PM `#Brew-Along`: Carlos Saenz Brew - 2:37 PM `#water`: it *is* the same, just cannot get the resolution necessary for smaller portions with round tip pipettes - 2:37 PM `#water`: if you do like a 5liter mixture, for example, it will get you same composition - 2:37 PM `#water`: oh. didn't notice it was wrong. just read Nick's statement AFTER typing that. whoops - 4:52 PM `#what-are-you-brewing`: it can be. some coffees just have intense black tea. I would say if astringency is involved, you are likely pushing the extraction too far. - 4:55 PM `#what-are-you-brewing`: I would probably push it a bit. Just pour more aggressively on the big pour to stretch contact time a bit. I am skeptical of astringency causing the perception of dryness at such a quick brew time. ### 2026-06-19 - 2:32 PM `#what-are-you-brewing`: The stuff legends are made of - 3:50 PM `#origins-and-producers`: With F1, best practice is cloning the first generation instead of allowing pollination and offspring. - 3:50 PM `#origins-and-producers`: Not meant to be bred ### 2026-06-20 - 9:16 PM `#what-are-you-brewing`: It is lovely - 9:18 PM `#water`: Nah if its good, we can call it Pseydo Ultra Light - 9:18 PM `#water`: Teehee ### 2026-06-21 - 8:08 PM `#current-menu`: Where is this in settings lol - 8:16 PM `#current-menu`: Done - 8:16 PM `#current-menu`: Highest level is selected. Need that phone number..bye bye bots [[#Index|Back to index]] ## opp4004 ### 2026-06-15 - 1:42 AM `#what-are-you-brewing`: Now i drinking : Ethiopia, Hure, Red Honey Having previously tasted this coffee through TerraForm in China, I initially assumed it would remain exclusive to the Chinese market. Instead, the green coffee found its way into Korea, where a surprising number of roasters picked it up. Given the rarity of Red Honey processed Ethiopian coffees, the interest is understandable. The roaster behind this release is an extremely small and relatively unknown operation, yet the roasting is exceptional. Their approach is even lighter than SEY's, but without the loss of aromatic intensity that often accompanies ultra-light roasting. The profile is strikingly expressive: vivid blueberry and lychee dominate the cup, accompanied by elegant jasmine florals, honey-like sweetness, and a creamy, almost milky mouthfeel. As the cup progresses, passion fruit becomes increasingly prominent, carrying a bright, juicy acidity from the mid-palate all the way through the finish. Attachments: - [IMG_1340.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1515863943967670424/IMG_1340.JPEG?ex=6a41088f&is=6a3fb70f&hm=3ae06511074ce8565673499ea4a8c4cc2a4edded1ed78092523b814d9b5a3259&) (image/jpeg 1536x2048) - 2:25 AM `#what-are-you-brewing`: I'm a fan of Little Wolf too, but I suspect many people here would consider it slightly roasty - 2:26 AM `#what-are-you-brewing`: A local roaster called "Coffee Drinking Whale." They're so small that they don't even sell online yet - 2:28 AM `#what-are-you-brewing`: They use a really unusual roaster, though. I can't remember the name right now, but I suspect that's part of their secret - 2:33 AM `#what-are-you-brewing`: I think it was that one. If I remember correctly, it's a small fluid-bed roaster that was designed with the Neotec RFB in mind. It's a pretty old-school machine, but the results are surprisingly impressive Attachments: - [20190925_210421.png](https://cdn.discordapp.com/attachments/1483078064119222384/1515876816890499114/20190925_210421.png?ex=6a41148c&is=6a3fc30c&hm=ab130eccbdde24341091943a33f1fc5bec4e184a048ef1516374f495d1f9df14&) (image/png 800x1422) - 2:33 AM `#what-are-you-brewing`: Soup + Ice - 2:39 AM `#what-are-you-brewing`: Also Soup + Tonic seems to be one of the trend in the Korea - 3:19 AM `#origins-and-producers`: Did you see it under UV? - 3:21 AM `#origins-and-producers`: A lot of roasters probably need to take a look - 3:34 AM `#origins-and-producers`: GC-MS is seriously expensive - 3:35 AM `#origins-and-producers`: For the cost of a single GC-MS analysis, could probably run dozens—maybe even a hundred—genetic tests, seriously - 3:38 AM `#origins-and-producers`: I don't think that's going to be easy. There are all sorts of legal complications, and the cost alone would be a major obstacle - 5:59 AM `#what-are-you-brewing`: Now i drinking : Colombia, Acevedo, Bourbon Aji-Washed from Bilbao Hernan Calderon Aji is a fascinating variety. It's known for its unusual spice-like aromatics and a distinct chili-like character that sets it apart from most other coffees. This is my first time trying an Aji from Acevedo, and once again, it's proving to be a rather unusual cup. The profile opens with mocha-like notes and the sweetness of brown sugar, accompanied by hints of star anise and the characteristic chili-like aromatics that Aji is known for. Taken at face value, that might make the coffee sound quite strange. However, from the middle of the cup onward, a concentrated green grape fruitiness begins to emerge, followed by a refreshing herbal quality that brings balance and clarity to the profile. Attachments: - [IMG_1342.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1515928634261504141/IMG_1342.JPEG?ex=6a4144cf&is=6a3ff34f&hm=3089678dc411daf678d299934a1fe90168bd90bc02ac0c91a9606f30ace28391&) (image/jpeg 1536x2048) - 1:54 PM `#what-are-you-brewing`: Haha, a little late on the update - 11:40 PM `#current-menu`: Burundi naturals
 they tend to taste either like old-school Ethiopian coffees or cognac đŸ· - 11:47 PM `#current-menu`: I think it was Mikuba? It was pretty good. Floral, tropical fruit, lychee, persimmon - 11:49 PM `#current-menu`: Long Miles naturals could be absolutely incredible. I wonder what they’re like these days ### 2026-06-16 - 12:01 AM `#current-menu`: I think it was 2023 - 12:07 AM `#current-menu`: Haha, was it really that long ago? I think I also had a natural from Johan & Nyström around that time, and it was excellent. What stood out was how delicate it was. It lacked that cognac-like character that often shows up in Burundi and Rwanda naturals, which made it feel remarkably refined - 12:08 AM `#current-menu`: I think they’re doing things like low-oxygen natural processing.. - 12:19 AM `#current-menu`: Whoa, Top 5 time? - 12:24 AM `#current-menu`: 1. Gachiku Estate — Big Sur 2. Albino — SEY 3. Miraflores Cold Honey — Big Sur 4. Esayas Bariso Modified — Doan 5. Juan Zapata — SEY - 12:26 AM `#current-menu`: Yeah, that’s pretty much my idea of what a beautiful chiroso should taste like - 12:49 AM `#what-are-you-brewing`: Now i drinking : Esayas Bariso Single Farm, Buku Sayisa, Modified Washed, UL Version This coffee was roasted by someone from <@393710626385559554>. From what I understand, it's an ultra-light roast inspired by the various roasting discussions and experiments shared here. As for the cup, I think it could probably benefit from a higher brewing temperature than what I'm currently using, but it's quite enjoyable nonetheless. I'm getting an oolong-like tea character, lemon water, bergamot aromatics, and a touch of lychee. As the cup cools, the bergamot becomes increasingly pronounced, which is probably my favorite aspect of the coffee. Overall, it's a very pleasant and well-executed cup. Attachments: - [IMG_1345.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516213037642682498/IMG_1345.JPEG?ex=6a40fc2e&is=6a3faaae&hm=8bc39217911bd466abd68e8fa45d8ee6da868644304c0e17eed3a543f5bef9bb&) (image/jpeg 1536x2048) - 12:59 AM `#current-menu`: SEY only, my top 5 would be: 1. Albino 2. Juan Zapata 3. Bukeye 4. Wilbert Almanza 5. William Ortiz Chiroso - 1:19 AM `#current-menu`: Yes, bella rosa - 1:20 AM `#current-menu`: Haha, I don't have Genezard... I wonder if my friend has a sample lying around somewhere - 1:21 AM `#current-menu`: If my friend bought it for retail, I'll just "borrow" some from him. Ha - 1:29 AM `#current-menu`: Gaharo - 1:30 AM `#current-menu`: Gaharo is always exceptional - 1:42 AM `#current-menu`: Haha, I don't remember everything, but when a coffee is truly memorable, I can recognize it just from the name - 1:42 AM `#current-menu`: Like.. El Pino from Maria Lunid - 1:44 AM `#current-menu`: I've been seriously into specialty coffee for about eight years now. But if we're talking about brewing coffee at home in general, it's probably been closer to ten years - 1:45 AM `#current-menu`: Oh, I'd never do that. I mean, if I really wanted the opportunity, I could just tell my friends, "Move over, let me try it" đŸ€Ł - 1:46 AM `#current-menu`: I'm not really interested in competitions. To me, they mostly feel like a green coffee game - 1:46 AM `#current-menu`: There's no way I'm sourcing better green coffee than Lance, so I'll pass - 1:47 AM `#current-menu`: Cup Tasters is based on the triangle test, but honestly, it doesn't look that interesting to me. I'd much rather just sit around and talk about coffee - 1:48 AM `#current-menu`: Being #1 on the leaderboard sounds more fun than competing - 3:01 AM `#current-menu`: Ah, my bad—I actually have had Genezard Perez. The aloe-like character was definitely unusual and interesting, but it wasn't really my thing. Part of the reason is that I keep comparing coffees in that style to last year's Eudis & Isidro Orosco, which I still consider the benchmark - 3:02 AM `#current-menu`: See? I don't remember everything 👀 - 3:03 AM `#current-menu`: I've got enough for about four brews, so stay tuned for future reviews. Maybe I'll even brew it today... - 3:04 AM `#current-menu`: My card deck Attachments: - [image.png](https://cdn.discordapp.com/attachments/1486021596815822848/1516247163271647312/image.png?ex=6a411bf6&is=6a3fca76&hm=a8011ff4f1914fad727470bbdee62e9638d8310e07255e0dc29c84e2e1ffeb96&) (image/png 3024x4032) - 3:07 AM `#current-menu`: Notes? What about - 3:09 AM `#current-menu`: Ah I do keep notes—just on my blog - 3:09 AM `#current-menu`: Haha, when I can't remember, I just look it up too đŸ€Ł - 5:39 AM `#what-are-you-brewing`: I'm finally starting to work my way through my February subscription. (Though I still have four coffees left... sigh. 😂) Whenever SEY releases a producer I've never heard of before, I tend to get excited rather than worried. It reminds me of the period when they seemed to be releasing nothing but Pink Bourbons. 'Oh, another Pink Bourbon? Again?' Then I'd taste it and think, 'Wow, that's good'. Then another one would come out. 'Another Pink Bourbon?' And somehow it would be delicious again, that cycle just kept repeating. I was a little concerned about William Ortiz, mainly because it's a coffee from Pitalito. But those concerns turned out to be completely unfounded. Tbh, when I think of Pitalito, I don't think of bad coffee—I think of a handful of producers known for some rather aggressive processing styles. As for the cup itself: pink grapefruit, lemonade, soft florals, and tropical fruit candy. I do think it's starting to fade a little now. After more than four months off roast, some of the vibrancy seems to be slipping away. Attachments: - [IMG_1347.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516286141194829914/IMG_1347.JPEG?ex=6a414043&is=6a3feec3&hm=25b53b4cef79fe6d4edeb165cd72a46d11d34f5cba8d091405906b3932a7e32d&) (image/jpeg 1536x2048) - 11:10 PM `#current-menu`: Haha, it’s all in Korean. It’s basically just a personal archive. I’m surprised you were able to dig that up - 11:12 PM `#current-menu`: Fritz
 they get some fantastic coffees, but the roasting reminds me a bit of Little Wolf ### 2026-06-17 - 12:20 AM `#what-are-you-brewing`: Now i drinking : Ethiopia, Guji, Tero 'Getache Zeleke' Natural This is the same coffee as Getachew Zeleke from Tero Farm that SEY offered a while back, though this time it's the natural-processed version rather than the washed. The washed version was a remarkably elegant coffee and one that I genuinely loved. Fortunately, green coffee from this lot made its way into Korea, and several roasters picked it up. A friend asked me to give it a try and write a review, so.. The cup opens with strawberry notes, accompanied by the fragrant spice character that reminds me of Shantawene from Sidama. There's also a fresh floral quality intertwined with blueberry-like fruitiness, along with hints of tropical fruit. Interestingly, the floral and tropical fruit character feels closer to a washed Ethiopian than a typical natural. As the coffee cools, a deeper grape-like sweetness begins to emerge, and that's probably my favorite part of the experience. The increasing intensity of the grape notes and sweetness gives the cup a very satisfying finish. Attachments: - [IMG_1350.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516568295703314593/IMG_1350.JPEG?ex=6a40f58a&is=6a3fa40a&hm=01fa2f0d34deaf84e6b64611e84a24faabf32ab00581dc36fcfa4ab7e9ec7be4&) (image/jpeg 1536x2048) - 6:38 AM `#what-are-you-brewing`: I'm currently drinking Coral Pampa, the last coffee from my February subscription, using an ORB, but I accidentally forgot to place the filter on top. Surprisingly, the result isn't bad at all. The overall drawdown is noticeably faster, which seems to emphasize the acidity a bit more than usual. As for the cup: peach, green tea (something reminiscent of Arizona Tea), lychee, and a slightly botanical floral character. At long last, I'll finally be able to start working through my March subscription tomorrow. Attachments: - [IMG_1354.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516663212995641404/IMG_1354.JPEG?ex=6a414df0&is=6a3ffc70&hm=60ba1984547bfca8b49834a8cd83a53af7e5b5002a4bc299621fc1c0043dbb70&) (image/jpeg 1536x2048) - 7:00 AM `#what-are-you-brewing`: I've even had people ask me if I live off coffee ### 2026-06-18 - 1:44 AM `#origins-and-producers`: Waved coffee - 1:54 AM `#what-are-you-brewing`: Rwanda Humure is the coffee I'm currently drinking. Like Burundi, Rwanda often produces coffees that venture into flavor territories many people find polarizing. This coffee, however, feels quite different. If I had tasted it blind, I probably would have guessed a Yellow Caturra from Peru or perhaps a Tabi from Colombia rather than a Rwandan coffee. I'm getting apricot, cocoa aromatics, black tea, floral notes that remind me of Kenya, and a pleasant tannic structure that helps refresh the palate through the finish. Overall, I think this is an exceptional example of Rwandan coffee and one of the better ones I've had in quite some time. Attachments: - [IMG_1356.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1516954123390681118/IMG_1356.JPEG?ex=6a410b5e&is=6a3fb9de&hm=a41d01c6a8076f58c24d84fd565b8e00df74946d576bfdc372dbce15e6772f1e&) (image/jpeg 1536x2048) - 6:29 AM `#what-are-you-brewing`: David Berrio is one of my favorite Chiroso producers. I'm also quite interested in coffee processing, and David's approach stands out from what is commonly seen among producers in Urrao. In that region, extended fermentations and double fermentations are fairly common, but David typically ferments his coffee in stainless steel tanks. According to SEY's recent description, he has also been using a method they refer to as "Cochadas." What caught my attention this year is how much brighter, more vibrant, and cleaner the coffee feels compared to previous harvests. It genuinely feels like his processing continues to evolve and improve year after year. In the cup, I'm finding ripe pineapple, goldenberry, gooseberry-like bright fruit, and slightly softened tropical fruit notes. The finish is particularly impressive, with an Oroblanco-like citrus acidity and fruitiness that lingers beautifully. It's an incredibly enjoyable coffee—exactly the kind of profile I want to drink during the summer. Attachments: - [IMG_1357.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517023536559161344/IMG_1357.JPEG?ex=6a414c04&is=6a3ffa84&hm=66fa3dfd47ecaf79e900f7ba272372c71fd5078a42cd94fb26dd83620ae0f4e6&) (image/jpeg 1536x2048) - 1:34 PM `#Brew-Along`: Haha, looks like the flavor-infusion plague has finally reached the rest of the world - 2:10 PM `#filter-focused`: Coffea Circulor has been experimenting with processing methods in Ethiopia and Kenya for a long time, and personally, I don't think they're the type of company that would resort to artificial flavoring or anything along those lines ### 2026-06-19 - 1:09 AM `#what-are-you-brewing`: This is Danche WH, though not roasted by SEY. It's the same green coffee that SEY offered and that SNAP also sold, but this particular roast was done by an amateur roaster. Through a series of fortunate events, I ended up getting a chance to try it myself. It's a very enjoyable cup. I'm getting white tea-like aromatics, delicate peach, subtle tropical fruit notes, a watermelon-like sweetness, and an incredibly refined bergamot character that slowly emerges in the finish. The overall intensity feels slightly muted, likely due to the roast, but the separation between aromas and flavors is excellent. Even with the lower intensity, the cup remains remarkably articulate and easy to read. Attachments: - [IMG_1359.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517305237004746832/IMG_1359.JPEG?ex=6a4100de&is=6a3faf5e&hm=cc0b3c9e49f889216206609b0872a3275020385ddacdc8cd0f10af5ae7b8f176&) (image/jpeg 1536x2048) - 2:02 AM `#current-menu`: I absolutely loved the Finca Danny era. Back then, I was constantly telling people, "SEY is amazing, you should really subscribe." As a result, I ended up answering the question "Isn't this underdeveloped?" more times than I can count - 2:02 AM `#current-menu`: One thing I noticed was that SEY seemed to roast Colombian field blends particularly lightly. It always gave me the impression that they genuinely have a soft spot for Colombian coffee - 2:13 AM `#current-menu`: Lance would probably have a better perspective on this than I do, but I suspect part of it is that the overall quality coming out of Acevedo isn't quite what it used to be. There are exceptions, of course—places like Villa Betulia still stand out—but overall that's been my impression - 2:15 AM `#current-menu`: If I remember correctly, the last Acevedo coffee SEY worked with was La Luna Papayo, though I could be wrong. SEY was also one of the roasters that really helped bring attention to Chiroso and Pink Bourbon in the first place. I think it's a combination of several factors rather than any single reason - 2:17 AM `#current-menu`: It feels like they've been focusing more on places like La Plata, San AgustĂ­n, Urrao, and Palestina instead. At least that's my impression - 2:33 AM `#current-menu`: I also think Osito has been offering stronger green coffees overall than FFT lately (Sorry, Renjifo 😂) - 3:58 AM `#origins-and-producers`: Haha, was it actually related to Bourbon? - 4:16 AM `#origins-and-producers`: Well, I suppose need a bit more data before drawing any conclusions. I still can't help but think of Elefante, though - 4:16 AM `#what-are-you-brewing`: RED GESHA - 5:43 AM `#what-are-you-brewing`: Now that we've learned a lot more about the origins of SL9, I decided to brew an SL9 coffee to celebrate. I always suspected it might be related to the Bourbon family, but I never imagined that would actually turn out to be true. 😂 Anyway, back to the coffee. This one comes from a farm called Bella Rosa—a beautiful name for a beautiful coffee. I've always had a soft spot for farms with "Rose" in their names: Bella Rosa, La Rosa, Santa Rosa, La Palma Rosa, and so on. The moment I saw the name, I expected something elegant and beautiful in the cup, and thankfully, it delivered. I'm finding lychee, jasmine, lemongrass, passion fruit-like acidity, white tea, rose florals, and even a hint of strawberry. It's beautiful. Attachments: - [IMG_1363.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517374318970011739/IMG_1363.JPEG?ex=6a414135&is=6a3fefb5&hm=6cb5ed6ef904729d4e0dced76660254412b6fe6bca61f7a5cddc37c230895e8d&) (image/jpeg 1536x2048) - 1:50 PM `#what-are-you-brewing`: Haha, I've already posted my recipe before... Tbh, I don't pay much attention to water. If a coffee tastes a little dull or muted, I might add a single drop of magnesium solution, but that's about it. - 1:50 PM `#what-are-you-brewing`: here - 1:52 PM `#what-are-you-brewing`: Believe it or not, I moved on from obsessing over pour-over techniques a long time ago. 😂 - 1:55 PM `#what-are-you-brewing`: For the past five years or so, I've brewed almost exclusively with non-bypass methods - 1:55 PM `#what-are-you-brewing`: (LH hates this) - 1:58 PM `#what-are-you-brewing`: Femobook A2 paired with a Mahlkonig X54 fitted with BG burrs - 3:24 PM `#what-are-you-brewing`: I genuinely think the A2 is one of the best value-for-money grinders ever made. Its flavor profile is obviously different from a flat burr grinder, but in terms of cup quality, I don't think it's outclassed by the A4Z, A68, or any of the other well-known conical grinders. - 3:25 PM `#what-are-you-brewing`: I've been seriously thinking about buying an A4Z recently. The only thing holding me back is the fear that I'll spend all that money and end up realizing it's not that different from my A2. 😂 A friend has an A68 at his shop, so I really should set aside some time and compare them properly. - 3:26 PM `#what-are-you-brewing`: The expensive options are unquestionably better when it comes to usability, workflow, and overall refinement. That said, if you already have a capable flat burr grinder and just want to explore the conical side of things, I'd recommend the A2 without hesitation. - 3:45 PM `#what-are-you-brewing`: The ODE/SSP setup is excellent, but whether it's better depends entirely on what you enjoy in the cup đŸ™‚â€â†•ïž - 4:33 PM `#origins-and-producers`: This reminds me of VC - 4:41 PM `#origins-and-producers`: What’s going to happen first: me losing interest in coffee, or the SL9 mystery finally being solved? Honestly, I’d probably bet on the former đŸ€Ł - 4:46 PM `#current-menu`: What about Tolima, then? Astrid Medina in particular? I absolutely loved her coffees. - 4:48 PM `#current-menu`: Oh my - 4:50 PM `#current-menu`: Yeah, Renjifo was interested in exporting to Asia, so I did introduce him to Typica. But, well
 😂 FFT seems to be doing pretty well in Japan already. - 4:51 PM `#current-menu`: Sounds like there was quite a complicated story behind it - 4:53 PM `#current-menu`: His convictions about coffee are pretty much impossible to bend. (You know exactly what I mean. 😂) And honestly, I think that comes through in the cup as well—in the best possible way - 5:11 PM `#Brew-Along`: I get alarms for LH’s streams, but not for this one đŸ€” - 5:21 PM `#Brew-Along`: I like that - 5:23 PM `#Brew-Along`: Sidra wave? - 5:39 PM `#Brew-Along`: I’ve only had Sidra Wave once, but it tasted remarkably similar to a Mokka Natural - 5:44 PM `#Brew-Along`: Huila chirosos is so good - 5:48 PM `#Brew-Along`: 😒 - 5:57 PM `#Brew-Along`: Duber
 I guess I’ll have to try it soon - 6:15 PM `#Brew-Along`: Lovely loring ### 2026-06-20 - 2:27 AM `#what-are-you-brewing`: Iced? Really? - 2:31 AM `#what-are-you-brewing`: Iced coffee is for the weak lol(Looks like New York must be getting pretty hot) - 2:33 AM `#what-are-you-brewing`: I was about to call it a night, but everyone in Doug and Hao-yung's stream kept saying "Duber, Duber," so I ended up brewing a cup Attachments: - [IMG_1366.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517688878339723445/IMG_1366.JPEG?ex=6a4114a9&is=6a3fc329&hm=8410a1ea9889181ceeb9ab508f35adfed0132863e7489d1a8871a5f769bddd3f&) (image/jpeg 1536x2048) - 2:34 AM `#what-are-you-brewing`: How insanely good can Duber possibly be? Anyway, it's cooling down right now - 2:34 AM `#what-are-you-brewing`: I need to write two reviews. One for IG, and one exclusively for here. Give me a little time - 2:38 AM `#what-are-you-brewing`: I'd probably go with Juan Zapata. As much as I like William's coffees and a lot of what comes out of Huila, Juan's coffees seem to offer a wider spectrum in the cup. - 2:39 AM `#what-are-you-brewing`: And even though Duber comes from Urrao, the cup is surprisingly soft - 2:39 AM `#what-are-you-brewing`: It feels like the complete opposite of Juan's coffees - 2:47 AM `#what-are-you-brewing`: Alright, Duber is definitely the real deal. One thing about Chiroso is that it often comes with this incredibly saturated, full-spectrum intensity that can sometimes feel a bit overwhelming. This coffee goes in the opposite direction. It's remarkably delicate. I can see why SEY called it the best Chiroso they've ever had. The entire profile is soft, refined, and elegant. It opens with peach, wrapped in the fruitiness of green mango, followed by an incredibly delicate note of lemongrass. Around the middle of the cup, a graceful magnolia-like floral begins to emerge, while the latter half is marked by a beautifully polished lemon water-like character that gently brushes across the palate. There's also something reminiscent of vanilla ice cream—or even a subtle soda-like quality—lingering around the center of the palate and the back of the mouth. As the cup cools, I start to get hints of green grape as well. - 2:49 AM `#what-are-you-brewing`: If I had tasted this blind, I probably would've guessed it was some incredible coffee from the highlands of Nariño - 2:51 AM `#what-are-you-brewing`: I wonder if SEY has any plans to work with Emerson Felipe NarvĂĄez. 😂 Some of his coffees are absolutely incredible. - 2:52 AM `#what-are-you-brewing`: As impressive as Duber is, I still find myself preferring Juan. 😂 His coffees are what I think of when I think of a classic Chiroso - 2:53 AM `#what-are-you-brewing`: Those explosive flavors - 3:31 AM `#what-are-you-brewing`: This isn't my photo, but the Pesado steam pitcher happens to fit the ORB perfectly. If you're not a fan of glass, it seems like a really good alternative. The only downside is the price... You could probably just find a pitcher with the same dimensions as the Pesado and go with that instead - 3:31 AM `#what-are-you-brewing`: <@567786760373796893> Attachments: - [coffee-20260620-102949-000.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517703406460866661/coffee-20260620-102949-000.JPEG?ex=6a412231&is=6a3fd0b1&hm=6656e9a5fcbec438092054449557c538472321dcb8f7ce4548d615fbfed2f7b9&) (image/jpeg 2252x4000) - 3:36 AM `#what-are-you-brewing`: I actually think that's part of the appeal. Sure, it can occasionally show up in ways that aren't always pleasant—sulfur, leek, onion, that sort of thing. But there's no denying that it's an incredibly fascinating variety - 6:10 AM `#what-are-you-brewing`: This coffee was roasted by Five Elephant in Germany and has been sitting in my freezer for nearly three years. It's Juliet Estate from Kirinyaga, Kenya—usually referred to simply as "Juliet." Interestingly, the lot is listed as being composed entirely of SL34 and consists of peaberries. Whether it's truly 100% SL34, I can't say for certain, but I suspect it's a similar situation to Kamavindi. Five Elephant is also one of the roasters I've enjoyed for a long time. These days, though, international shipping has become painfully expensive, and their lineup doesn't change dramatically from year to year, so I find myself paying less attention than I used to. The coffee itself remains remarkably impressive. It opens with an intense, piercing fruitiness reminiscent of pomegranate, cornelian cherry, and small red berries. The overall impression is distinctly "small and red" in the best possible way. One characteristic I tend to associate with SL34 is present here as well: a fairly pronounced butterscotch note. It's intertwined with a touch of oak, fragrant real vanilla, and together they create an almost whisky-like impression. As the cup cools, raspberry notes begin to emerge. Compared to coffees typically associated with SL28, this feels more stable, cleaner, and more clearly defined, with excellent separation between flavors. Whether that's a reflection of SL34 itself or simply a testament to how good Juliet Estate's coffee is, I'm not entirely sure. Attachments: - [IMG_1369.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1517743424319525084/IMG_1369.JPEG?ex=6a414776&is=6a3ff5f6&hm=02060ff01567049a5c6c259daf9cc72b18c6a54c6f3b1a6cc72bb25db5657522&) (image/jpeg 1536x2048) - 6:22 AM `#what-are-you-brewing`: Yes, the flavor separation is definitely exceptional - 4:02 PM `#current-menu`: That's my recommendation - 4:32 PM `#current-menu`: He said Castillo was boring, so I strongly recommended it. 😂 I also think Weekenders does a really good job with their roasting. ### 2026-06-21 - 1:45 AM `#what-are-you-brewing`: Duber yesterday, Chorso Bule today
 - 1:46 AM `#what-are-you-brewing`: The demons of hype - 1:48 AM `#what-are-you-brewing`: đŸ«© - 2:01 AM `#what-are-you-brewing`: I'm ready Attachments: - [IMG_1372.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1518043073245089957/IMG_1372.jpg?ex=6a410d08&is=6a3fbb88&hm=dd2e8c52c3f6ce335213e8d6abe99ef44e950070798b5143f2a94e9c0c4a1f87&) (image/jpeg 2160x2880) - 2:08 AM `#what-are-you-brewing`: The aroma from the ground coffee is already something else. Orange blossom, jasmine... If this had been on a cupping table, it would've sold out before anyone even poured water on it. I'm willing to bet on that. - 2:15 AM `#what-are-you-brewing`: Well, I don't have any kids, so I'll just go to a playground and tell the kids, "This year's Ethiopian coffees are some legendary shit." - 2:22 AM `#what-are-you-brewing`: So, I can't directly compare it to Dwight's Red Gesha yet—I still don't have it on hand. (Although I did manage to "borrow" a bag from a friend, so I'll be tasting it soon. 😂) That said, this coffee definitely feels different from most Ethiopian coffees I've had. Whenever I talk about truly great coffees, I always end up talking about tea, and this coffee reminds me of the very best Taiwanese oolongs I've ever tasted. It opens with a beautifully ripe starfruit-like fruitiness, followed by an elegant jasmine character—not "coffee jasmine," but genuine jasmine. As the cup cools, notes of magnolia begin to emerge as well. The most fascinating aspect, however, is the peach(and orange). At first, I only noticed a subtle peach note lingering at the tip of my nose. My initial reaction was something like, "Well, they listed peach on the notes, and I suppose it's there." But as the coffee cooled and I continued drinking, the peach became increasingly prominent, expanding from the retronasal aroma all the way across the soft palate. Eventually it felt as though the coffee had split itself into two distinct experiences. Below, across the palate, I found Taiwanese oolong and ripe starfruit. Above, throughout the retronasal experience, everything was saturated with peach. Coffees that can simultaneously present two such distinct yet coherent flavor experiences are extraordinarily rare. The last time I encountered something similar was with coffees like Rumudamo from the old Cup of Excellence. - 2:28 AM `#what-are-you-brewing`: Honestly, I wasn't expecting it to be this good - 2:42 AM `#what-are-you-brewing`: I like Yemen coffee. Whether it’s natural or anaerobic, it has this incredibly perfume-like character. It’s not something I drink often, but I find myself craving it once or twice a year. - 2:45 AM `#what-are-you-brewing`: Qima? We call them alchemists. 😂 - 2:47 AM `#what-are-you-brewing`: Qima coffees are... not an easy thing to understand, very processed - 2:47 AM `#what-are-you-brewing`: I have nothing but respect for their passion, but... - 2:54 AM `#what-are-you-brewing`: Though it does seem like this month’s subscription roast is a little lighter than the previous one - 4:47 AM `#what-are-you-brewing`: Dogo Sodu was one of my favorite coffees last year... Modified? I can't resist. - 6:32 AM `#what-are-you-brewing`: Tanzania – Acacia Hills Gesha AA This is one of those coffees that somehow finds its way into my cup every year through various channels. Acacia Hills releases different screen sizes, including AA, AB, and PB, and this is actually my first time trying the AA selection. The version I enjoyed most in the past was the AB. The cup opens with an Asian pear-like sweetness, followed by delicate floral notes reminiscent of lily and orange blossom. There's also a white tea-like character running through the cup, along with tropical fruit notes that remind me of mangosteen. That said, I'm not sure whether it's a characteristic of the AA screen size, but the florals don't explode with the same brightness I remember from previous lots. They're still present, just somewhat more restrained and integrated into the cup. As for Tanzanian coffee in general—not just Acacia Hills—I've tasted enough coffees from the country to believe that there's genuine potential there. The problem is that the pace of development feels frustratingly slow. For now, unless it's coming from one of the established names—producers such as Acacia Hills or Finagro Estate—I would probably approach with a bit of caution. The ceiling is clearly there, but consistency and broader regional development still seem to be lagging behind. Attachments: - [IMG_1378.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1518111415787978772/IMG_1378.JPEG?ex=6a414cae&is=6a3ffb2e&hm=9f794f4ead91b670d914eb7a2581510041eac63a788164eb4115ea606643b892&) (image/jpeg 1536x2048) - 6:53 AM `#what-are-you-brewing`: Coffee County is weird. Every time I get excited about a coffee, the roasting disappoints me a little. But whenever I buy a bag without expecting much, it ends up being surprisingly enjoyable. - 6:56 AM `#what-are-you-brewing`: Exactly. The greens so good - 6:59 AM `#what-are-you-brewing`: One of the most confusing Coffee County experiences I've had was with an Edgardo Tinoco Pacamara, the coffee that won 1st place at the Honduras Cup of Excellence. I was expecting something extraordinary, but the cup never really came together for me. Ironically, the Rwanda that arrived in the same package completely stole the show. - 6:59 AM `#what-are-you-brewing`: For me, Weekenders is the most consistent roaster, and their roasting is consistently excellent - 6:59 AM `#what-are-you-brewing`: Largest - 7:03 AM `#what-are-you-brewing`: Edgardo Tinoco has made its way to Korea before, and honestly, the reactions were pretty mixed. It's a perfectly fine coffee if you drink it without any context. But when you're told it's the #1 Honduras CoE coffee, it suddenly feels a lot less impressive. - 7:03 AM `#what-are-you-brewing`: To be fair, when it comes to Rwanda and Ethiopia, Coffee County is genuinely world-class - 7:06 AM `#what-are-you-brewing`: In my experience, it's actually the Kent, Bourbon, and SL28 lots that have stayed with me more than the Gesha - 7:09 AM `#what-are-you-brewing`: Anyway, if we're talking about Japanese roasters, I'd recommend Coffee County over Leaves every time. The quality of their green coffee is just incredible. - 7:11 AM `#what-are-you-brewing`: Well... Acacia Hills is more expensive than SL9, so I have a feeling Lance will probably end up buying even more SL9 instead - 7:34 AM `#what-are-you-brewing`: Duber stands out because it's one of the most delicate expressions of Chiroso I've come across. The florals are remarkably well-defined and distinct, which gives the coffee an unusual sense of elegance - 7:35 AM `#what-are-you-brewing`: In Korean, I'd usually describe it as "flowers blooming through the cup" [[#Index|Back to index]] ## dougssg ### 2026-06-15 - 2:35 AM `#what-are-you-brewing`: Cold brewing OXO is pretty good - 2:36 AM `#what-are-you-brewing`: This was <@1003099701740056658> recipe he sent me - 2:37 AM `#what-are-you-brewing`: For 20grams you do 20ml hot (maybe 200°), pump it to bloom, then fill a second time with 60ml room temp, let it sit 3-5min then pump through - 2:37 AM `#what-are-you-brewing`: Than dilute - 2:37 AM `#what-are-you-brewing`: I did a long soup similar to - 9:43 PM `#current-menu`: 1) Albino 2) Danche WH 3) Neto Gesha 4) Wilson second harvest 5) Kambarare - 9:43 PM `#current-menu`: Kambarare and Albino are the coolest coffees - 9:48 PM `#current-menu`: Dwight Yellow and Putushio Mejo are honorable mentions, especially since they were exclusives for SEY House the first major thing I worked on at SEY ### 2026-06-16 - 8:02 PM `#origins-and-producers`: Hopefully everyone comes and hangs with Pepe and <@952039663680512030> and me at our event at PLAY in July! All 3 of us will be brewing - 8:08 PM `#origins-and-producers`: Flyer soon! Dates will be July 17th and July 18th - 10:41 PM `#origins-and-producers`: Congrats! ### 2026-06-18 - 3:54 AM `#current-menu`: This week! We have another banger Ethiopia! Chelbessa time! - 3:55 AM `#current-menu`: Classic watermelon and peach profile. Hyped for this one. - 3:56 AM `#current-menu`: Also a new Peruvian Gesha from a producer named Georgina Puma. - 4:03 AM `#current-menu`: It’s our first year working with her - 8:10 PM `#origins-and-producers`: Well you’re definitely better at GROWING coffee than me! ### 2026-06-19 - 5:08 PM `#Brew-Along`: V60 Brewing at Cafe. Doug vs Hao-yung ### 2026-06-21 - 1:26 AM `#what-are-you-brewing`: Ethiopia season 2026 is going to be the legendary shit you tell your kids about. - 2:18 AM `#current-menu`: It’s a great idea but there’s so many coffees to released it’ll end up difficult to be contained - 2:46 AM `#current-menu`: How do you know if a thread exists on a coffee? - 4:43 AM `#current-menu`: This is kind of where I land. I feel like discord already has a ton of places where discussions happen, it’s kind of hard to keep track. 300 new threads a year just makes it kind of chaos. - 4:47 AM `#current-menu`: I also am old and maybe wrong though if you guys want to give it a try and think it will improve this discord we should be open to it. - 5:04 AM `#current-menu`: Yea good suggestion <@959793568908738590> <@309108681465659394> but let’s hold off and maybe readdress in a few months. - 6:58 PM `#what-are-you-brewing`: <@1106959163541696632> that’s you I followed on IG right lol - 7:57 PM `#current-menu`: Done - 7:59 PM `#what-are-you-brewing`: Brewing a bunch with <@929785307237326878> <@273166009102499842> <@1247094272965083200>. Dwight Red is showing out. Attachments: - [1000157937.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1518314407027933415/1000157937.jpg?ex=6a40b83b&is=6a3f66bb&hm=08efd37b54614681c42597ca1a8964c99e31e5aacf0e123a05189056208e6751&) (image/jpeg 1153x2048) - 7:59 PM `#what-are-you-brewing`: Insane florals. - 8:26 PM `#what-are-you-brewing`: Brewed yellow right after. Definitely prefer red but they’re both stunning. - 8:28 PM `#current-menu`: <@189881407399657472> bots small releases so he can buy the entire lot - 8:37 PM `#current-menu`: Btw the crew is discussing some really fun discord related things. Don’t want to say too much but we’re all really happy with the community we’re building here and have some great ideas on how to continue fostering it. - 8:43 PM `#current-menu`: Much cooler than that - 8:44 PM `#filter-focused`: OXO Cold brew. 40 g coffee super coarse. Cool water filled to line. Let it drip through then push down when there’s like 1/10th of the water left. 1.98 tds. 6.1% ey. Dilute down to 1.35. - 8:45 PM `#filter-focused`: The absolute least efficient brew you could imagine. - 8:45 PM `#filter-focused`: Could push it harder but damn so fucking good lol - 8:46 PM `#filter-focused`: No I should do that - 8:46 PM `#filter-focused`: <@209459636061863936> brezi time! - 8:47 PM `#filter-focused`: We tried it against a flash chilled v60 - 8:47 PM `#filter-focused`: All preferred the rapid brewer - 8:49 PM `#filter-focused`: We do massive flash chilled ice coffee. We have the biggest fetco they make, batch brew it and flash chill it into kegs. - 8:50 PM `#current-menu`: Auctioning off <@189881407399657472> and <@1106959163541696632> freezer selections - 9:05 PM `#filter-focused`: Def interested in the Brezi. [[#Index|Back to index]] ------------------- ## GPT-5.5 Thinking Summary ### seylance2897 - In `#origins-and-producers`, he said new arrival samples were expected that week; he planned to QC them, run physical analysis, and, if they passed, release them to the menu in roughly 2-3 weeks. - He repeatedly emphasized that fast, lower-extraction, lower-TDS brews can open up certain coffees, especially for people who dislike heavy or "hotter" fruit profiles; he later applied this to Kambarare and Gerald's coffee. - He described the warehousing/logistics situation around RPM acquiring CTI as a "total mess," blaming the system transition plus Jackie being away, and was unsympathetic given CTI's scale as a major East Coast coffee warehouse. - On naturals, he argued that "perfectly clean naturals" may be among the best coffees in the world when they hit, but are nearly impossible to produce consistently; Sophia's natural and an accidental Long Miles Mikuba natural were the two examples he cited as truly exceptional. - He cupped washed Sidra, Typica, and Mejorado from Soledad and reported strong early impressions: Sidra had articulated eucalyptus, Mejorado was "very, very good," Typica Mejorado was more citrus/floral, and Team Soledad had done well. - He gave a personal top-five list headed by Kambarare, Neto Gesha, Albino, Wilson Alba second harvest, and modified Danche, while naming many near-misses including Jhon Saenz, William Ortiz Chiroso, David Berrio, Duber, Dwight, Boneya, Victor Dota, Putushio, and Genezard. - He discussed roasting development: SEY had moved from roughly 8-8:30 roasts toward ~7 minutes or under, using more energy and less time in/post-crack, but still struggled to reach 140+ DiFluid color readings without cereal notes except in rare cases. - He described experimenting with non-declining or rising RoR approaches learned from Joanna at Drop: building energy, making the coffee "pop" uniformly, and dropping quickly; he said this used to produce vegetal coffee but better green quality has made it more viable. - He gave detailed context on Acevedo, Fairfield Trading, and Alejandro Renjifo: the project faded around COVID just as Pink Bourbon and Chiroso quality rose, and Acevedo field blends could no longer compete with top Huila/Urrao varieties; he may still roast a solid Acevedo field blend for comparison. - He explained fermentation calibration: SEY is tracking tank temperatures across Urrao, Huila, Kenya, and Ethiopia; they use a 1-5 scale for fermentation in the cup and descriptors such as candied, sticky, and pulpy, while distinguishing underwater fermentation's stability from dry fermentation's greater complexity and higher risk. ### lancehedrick - In `#current-menu`, he clarified that he does not hate Sidra wholesale; he dislikes it only when the herbal quality is insufficiently articulated. - He recalled his first memorable Pepe Mejorado experience from 2021 or 2022: a blind live cupping from an unlabeled sample pack, where the coffee tasted like an "orange blast Kenya" and Pepe himself happened to be watching. - He agreed with the group's romanticizing of a standout Pepe coffee, saying it really was that good, and described Pepe's early TyOxY description as iconic. - In the top-five discussion, he struggled to choose and revised repeatedly; his final-ish list included Ibias SL9, William Ortiz Chiroso, Wilson Alba Pink Bourbon, Ethiopia WH Danche, and Kambarare, while noting Neto was absent only because he never got to try it. - He said Kambarare scored top-five from a cup-score perspective but was not initially a personal top-five coffee for him because he cupped it less than a week off roast, when it was too sticky-sweet; he noted it apparently cleaned up with age. - In `#Brew-Along`, he brewed Dwight Yellow on June 16 and Carlos Saenz on June 18, giving a recipe of 15 g coffee, 225 g water at 90C, a 15-second stir, plunger inserted slightly to stop drip, then a slow one-minute press around the 1-minute mark. - In `#water`, he explained that a water formulation could be equivalent at larger volumes, but smaller portions lacked enough resolution with round-tip pipettes; a 5-liter mixture should give the same composition. - In `#what-are-you-brewing`, he advised that black tea notes can be intrinsic to some coffees, but astringency likely means extraction is being pushed too far; for a quick brew, he suggested pouring more aggressively on the big pour to extend contact time and was skeptical that astringency explained dryness at such short brew times. - In `#origins-and-producers`, he said that with F1 varieties, best practice is cloning the first generation rather than allowing pollination and offspring, because they are not meant to be bred. - He participated lightly in bot/security-related settings on June 21, selecting the highest level and implying that requiring a phone number would help reduce bots. ### opp4004 - He opened the week with Ethiopia Hure Red Honey roasted by Korea's small "Coffee Drinking Whale," describing an ultra-light but aromatic cup with blueberry, lychee, jasmine, honey sweetness, creamy mouthfeel, passion fruit, and juicy acidity. - He commented on Korean coffee trends and equipment: Little Wolf may read slightly roasty to this group, Coffee Drinking Whale uses an unusual small fluid-bed roaster inspired by Neotec RFB, and "Soup + Ice" plus "Soup + Tonic" seemed to be Korean trends. - In `#origins-and-producers`, he raised analytical/genetic questions, asking whether something had been viewed under UV and arguing that GC-MS is so expensive that dozens or perhaps a hundred genetic tests could be run for the same cost, though legal and cost issues remain obstacles. - He reviewed Colombia Acevedo Bourbon Aji washed from Bilbao Hernan Calderon, calling Aji fascinating for spice/chili aromatics; the cup showed mocha, brown sugar, star anise, chili-like aromatics, concentrated green grape, and herbal clarity. - He remembered Long Miles Burundi naturals, probably Mikuba, as floral, tropical, lychee, and persimmon-like, and contrasted delicate low-oxygen naturals with the cognac-like character often found in Burundi/Rwanda naturals. - His general top-five list was Gachiku Estate from Big Sur, Albino from SEY, Miraflores Cold Honey from Big Sur, Esayas Bariso Modified from Doan, and Juan Zapata from SEY; his SEY-only top five were Albino, Juan Zapata, Bukeye, Wilbert Almanza, and William Ortiz Chiroso. - He described multiple coffees in detail: Esayas Bariso modified washed UL with oolong, lemon water, bergamot, and lychee; Guji Tero Getache Zeleke natural with strawberry, spice, florals, blueberry, tropical fruit, and grape sweetness; Coral Pampa on ORB without the top filter, which drew down faster and emphasized acidity. - He strongly praised David Berrio's Chiroso evolution, noting stainless-steel tank fermentation and "Cochadas," with this year's cup brighter, cleaner, and more vibrant: ripe pineapple, goldenberry, gooseberry, softened tropical fruit, and Oroblanco-like acidity. - He said he has moved away from pour-over technique obsession and brewed mostly non-bypass for about five years; his equipment included a Femobook A2 and Mahlkonig X54 with BG burrs, and he praised the A2 as one of the best value conical grinders. - He gave major reviews of Duber Chiroso and Chorso Bule: Duber was "the real deal," unusually delicate for Chiroso, with peach, green mango, lemongrass, magnolia, lemon water, vanilla ice cream/soda, and green grape; Chorso Bule reminded him of top Taiwanese oolong with starfruit, true jasmine, magnolia, and an expanding peach retronasal layer. ### dougssg - He shared an OXO cold-brew/rapid-brewer recipe: for 20 g coffee, bloom with 20 ml hot water around 200F, pump it, add 60 ml room-temperature water, steep 3-5 minutes, pump through, then dilute. - In the top-five discussion, he listed Albino, Danche WH, Neto Gesha, Wilson second harvest, and Kambarare, saying Kambarare and Albino were the "coolest" coffees. - He gave honorable mentions to Dwight Yellow and Putushio Mejorado because they were SEY House exclusives and tied to the first major thing he worked on at SEY. - In `#origins-and-producers`, he promoted a July PLAY event with Pepe and seylance2897, saying all three would be brewing; dates were July 17 and July 18, with a flyer to come. - In `#current-menu`, he previewed new releases: another Ethiopia, Chelbessa, with a classic watermelon-and-peach profile, plus a new Peruvian Gesha from first-year SEY producer Georgina Puma. - In `#Brew-Along`, he framed a live V60 brew-off at the cafe as "Doug vs Hao-yung." - On June 21, he declared Ethiopia season 2026 "legendary," later saying Dwight Red was showing "insane florals," and after brewing Dwight Yellow too, he definitely preferred Red while calling both stunning. - He pushed back on creating a thread for every coffee: the idea was good, but SEY releases too many coffees, and hundreds of threads per year could make the Discord chaotic; he suggested holding off and revisiting in a few months. - In `#filter-focused`, he gave a larger OXO cold-brew recipe: 40 g super-coarse coffee, cool water to the line, let it drip, press down when about 1/10 of the water remains, yielding 1.98 TDS and 6.1% EY, diluted to 1.35 TDS; he called it extremely inefficient but very good. - He said they compared the rapid brewer against a flash-chilled V60 and everyone preferred the rapid brewer; he also described SEY's large-scale flash-chilled iced coffee setup using the biggest Fetco batch brewer and flash chilling into kegs. ### Cross-thread takeaways - The week revolved around high-end coffee memory and ranking: Albino, Kambarare, Neto Gesha, Danche WH, Wilson Alba, William Ortiz Chiroso, Juan Zapata, and various Pepe/Soledad coffees recurred across multiple users' top lists and tasting memories. - Soledad and Pepe coffees were a major thread: seylance2897 cupped Sidra, Typica Mejorado, and Mejorado; lancehedrick recalled an early Pepe Mejorado as formative; dougssg promoted the July PLAY event with Pepe; and opp4004 compared Sidra Wave to Mokka Natural. - There was a strong divide between "clean but expressive" processing and excessive fermentation: seylance2897 explained SEY's fermentation scale, underwater vs dry fermentation, and the difficulty of clean naturals, while opp4004 repeatedly praised coffees that combined intensity with clarity and separation. - Chiroso dominated discussion through William Ortiz, David Berrio, Duber, Juan Zapata, and regional comparisons. seylance2897 distinguished Huila Chiroso from Urrao Chiroso; opp4004 found Duber exceptionally delicate but still preferred Juan's explosive classic Chiroso profile; lancehedrick considered William Ortiz Chiroso top-five material. - Brewing preferences clustered around low-TDS/lower-EY articulation, non-bypass brewing, rapid/cold brewing, and recipe pragmatism. seylance2897 advocated low-EY/low-TDS for certain coffees; opp4004 downplayed water and pour-over obsession; lancehedrick gave concrete immersion/press recipes; dougssg pushed OXO rapid brewing despite very low efficiency. - Roasting and roast color were a recurring technical concern: seylance2897 described faster, higher-energy roasts and difficulty reaching very light DiFluid readings without cereal notes; opp4004 praised ultra-light Korean roasting that retained aromatics; lancehedrick joked about "Pseydo Ultra Light." - Ethiopia 2026 hype built across the week. dougssg called the season legendary and previewed Chelbessa; opp4004 reviewed multiple Ethiopian coffees with tea/floral/tropical profiles; seylance2897 discussed Ethiopian underwater fermentation as one reason more fermented washed profiles are hard to achieve there. - Community organization surfaced alongside coffee talk: dougssg resisted excessive coffee-specific threads because hundreds of releases could create chaos, while also hinting that the team was discussing new Discord/community ideas; lancehedrick tightened bot-prevention settings. [[#Index|Back to index]]