# SEY Discord Browser Archive - 2026-07-10

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

## seylance2897

- `2026-07-10 00:29` `#1513307859658477568`
  oh i use it.. i just don't use it often.. the roest is significantly more consistant... but again, i'm a pretty specific case. I sample roast literally thousands of coffees. with the roest out of 20 coffees I'll need to re- roast maybe 2 or 3 on the Link or Ikawa i'll need to reroast 7 or 8... so when roasting as much as i do that is a massiveeeeee difference. I'd also say the 'quality' of development on the roest is better than I can do on the Link.. but, I can certainly get very good development and get very good representation of the green quality on the Link, which is whats important. 
  
  What I like about the lnk is that it hits a price point that producers can actually buy

- `2026-07-10 00:45` `#current-menu`
  love sey towers haha

- `2026-07-10 00:58` `#1513307859658477568`
  over or under development

- `2026-07-10 00:58` `#1513307859658477568`
  i am not precious when it comes to sample roasting ha

- `2026-07-10 00:59` `#1513307859658477568`
  hah what is 'thermal runaway'

- `2026-07-10 00:59` `#1513307859658477568`
  where it over develops?

- `2026-07-10 01:00` `#1513307859658477568`
  haha oh wow

- `2026-07-10 01:00` `#1513307859658477568`
  never ran into that

- `2026-07-10 01:00` `#1513307859658477568`
  but, i don't use it often.. only in random cases

- `2026-07-10 01:01` `#1513307859658477568`
  interesting

- `2026-07-10 01:05` `#1513307859658477568`
  oh you can definitely good solidly developed coffee on it

- `2026-07-10 01:22` `#1513307859658477568`
  very rarely am i at a lab that doesn't roast coffees well enough.. sometimes i'm like these are a little dark can we re-roast them and they re roast them to a better level of development... in very rare instances i'll just roast them myself on whatever roaster they have

- `2026-07-10 01:23` `#1513307859658477568`
  San fernando in Peru for example is a very very new quality lab.. so usually i have to roast those myself and teach them how... but thy use like an old school open face drum sample roaster, similar to a 4 barrel roaster from probat

- `2026-07-10 01:25` `#1513307859658477568`
  but like Sophia uses a Link, Tamiru has a roest, lots of labs use probats or something simlar, Kamavindi has a link...

- `2026-07-10 01:26` `#1513307859658477568`
  but these labs literally roast 10s of 1000s of coffees ha.. they're very good at what they do... I remember going down to colombia like 15 years ago and being like.. wow these coffees are all roasted so much lighter and so much better than anything i taste being roasted in the US 😂

- `2026-07-10 01:29` `#1513307859658477568`
  knowing moisture and weight loss though and you'll immidately know if you have a properly roasted coffee or not IMO

- `2026-07-10 19:01` `#1513307859658477568`
  I aim for the same. So if i have 10% moisture i aim for 10% weight loss

- `2026-07-10 19:02` `#what-are-you-brewing`
  ha everything we roast right now is between 136 and 140 on the Difluid color track

- `2026-07-10 19:03` `#what-are-you-brewing`
  everything gets measured

- `2026-07-10 19:03` `#what-are-you-brewing`
  We will take some Ethiopians lighter I'm guessing... maybe to like 141 - 142... but nearly all latins start to have cereal in them at that color IMo

- `2026-07-10 19:23` `#what-are-you-brewing`
  Proper distribution to Europe is coming soon! that shipping cost will come way down

- `2026-07-10 19:28` `#what-are-you-brewing`
  we offer them at cost to subscribers... It really helps in helping people brew better coffee and answer brewing questions!

- `2026-07-10 19:29` `#what-are-you-brewing`
  mission try to get better coffee in more people cups

- `2026-07-10 19:30` `#what-are-you-brewing`
  maybe someday lance and lance will have a public debate about it 😂

- `2026-07-10 20:22` `#1513307859658477568`
  I use a Kett

- `2026-07-10 20:24` `#1515118804202422343`
  Personally, I don't weigh water. I pour as fast as I can to the top of the bowl just to slight surface tension. I did a ton of tests around trying to triangualte the +- of water when weighing vs not weighing and found zero evidence it matters. Temperature was way way more important for me. So i choose to pour as fast as possible to keep the bowls as close to the same temp as possible

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## lancehedrick

- `2026-07-10 23:18` `#what-are-you-brewing`
  It is fine. I have tested with like 8 r2s and 3 vsts

- `2026-07-10 23:18` `#what-are-you-brewing`
  Not here to prove anything. I just want it proved to me. Which i can do lol

- `2026-07-10 23:21` `#what-are-you-brewing`
  I'm not gonna lie. I do not care to hash this out or try to prove one thing over another. Lol
  It really doesnt matter

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## opp4004

- `2026-07-10 01:44` `#what-are-you-brewing`
  I’m grinding Y-3 right now, and my A2’s motor is making a weird noise😂

- `2026-07-10 01:51` `#what-are-you-brewing`
  I'm starting to think it might be time to buy an A4Z... The A2's grind quality is genuinely excellent, but every now and then I get nervous that it's going to break. 😂 It's probably fine, though

- `2026-07-10 01:52` `#what-are-you-brewing`
  The Pietro is great too, but I honestly think the A4Z is something else entirely

- `2026-07-10 01:55` `#what-are-you-brewing`
  Anyway, the coffee I'm drinking right now is Y-3—also one of my favorite brands (well... favorite to admire, at least 😅). This coffee feels incredibly refined to me. I'm getting layers of florals, fresh herbs, Taiwanese high-mountain oolong, dried apricot-like fruitiness, and an elegant acidity reminiscent of Vietnamese longan honey. The more I drink it, the more that pleasantly dry finish reminds me of an expensive tea.
  
  Whenever I drink really high-end tea, I often catch myself thinking, "Why am I even drinking coffee? Tea is cheaper." But this coffee flips that on its head. Since it's actually less expensive than those premium teas, it leaves me thinking, "Why am I drinking tea? This coffee is cheaper—and tastes even better."

- `2026-07-10 01:58` `#what-are-you-brewing`
  That said, it's not a fruit-forward cup by any means, so I can definitely see why someone like <@567786760373796893> s might not enjoy it as much. If I had to compare it to another coffee, it actually reminds me of the gesha from La Noria in Ecuador.

- `2026-07-10 06:08` `#what-are-you-brewing`
  Right now I'm drinking a coffee from Kayonza, Rwanda, produced by TUK—short for Koperative Twongere Umusaruro. I'm not sure how many people are familiar with it, but Rwanda also hosts the Best of Rwanda competition these days, and many of the country's best coffees end up there. If I remember correctly, TUK placed either 2nd or 3rd in the Washed category. The only other Best of Rwanda coffee I've had was Rugarura, which placed 4th, and that one was excellent as well.
  
  This cup reminds me of the Kanzu that SEY included in this year's subscription—or honestly, I think it's even better. It opens with an absolutely gorgeous bouquet of Japanese green tea, chamomile, and orange blossom layered into an intensely fragrant floral profile. There's also a refined Chinese black tea character, while the fruit notes lean toward tangerine with a touch of lemon. The finish is reminiscent of cacao husk tea, but to be honest, it's the breathtaking florals at the beginning that completely steal the show.
  
  I have to admit, it feels pretty nice knowing I'm one of the few people getting to enjoy this coffee. 😂 It's roasted by a very small cafe here in Korea, and as far as I know, they don't have any plans to sell online. If they ever do, I hope a place like Airworks picks it up so more people get a chance to try it.

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## dougssg

_No messages captured._