# SEY Discord Browser Archive - 2026-07-11

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

## seylance2897

- `2026-07-11 00:18` `#1513307859658477568`
  yo! not sure i understand the question. like if i'm rejecting a lot off an arrival sample?

- `2026-07-11 00:37` `#1513307859658477568`
  ah... kinda depends on the coffee and variety. big pinks / chirosos / kenyans if i'm going to is i want to miss on the under side.. gesha's and more delicate profiles or anything that might be nutty i want to miss on the slightly over side

- `2026-07-11 00:38` `#1513307859658477568`
  but I'll re-roast if i feel like there is something in the coffee i'm missing.. but ustually thats like max +- .5%... so if the target is 10 and my wl is like 10.5 thats generally gonna be okay... a full 11% and that coffee will be defnitely too dark to score

[Back to index](#index)

## lancehedrick

_No messages captured._

## opp4004

- `2026-07-11 01:51` `#what-are-you-brewing`
  I knew something felt off while I was sleeping… Turns out the Rwanda haters were talking trash about Rwanda behind my back. 😂

- `2026-07-11 01:52` `#what-are-you-brewing`
  Give me a minute—I’m about to drop a list of some amazing Rwandan coffees, so take notes, Rwanda haters!

- `2026-07-11 02:08` `#what-are-you-brewing`
  First of all, coffees produced by Emmanuel Rusatira under Baho Coffee tend to share a similar profile. If you're looking for a place to start, I'd recommend Nyamasheke—especially Mahembe. Kanzu is great too, but there are so many different lots that I'd honestly just stick to whichever one SEY happens to release.
  
  As for some truly outstanding Rwandan coffees I've had, here are the ones that really stood out: Kayonza, Tumba, Twumba, Cyumba, Nyagatare, Bumbogo, Vunga, Shyira, TUK, and Nyakizu.
  
  That said, Emmanuel Rusatira's natural coffees are a different story altogether. Those are genuinely excellent.

- `2026-07-11 02:20` `#what-are-you-brewing`
  And now I'm drinking Tres de Mayo. It's noticeably more acidic today. I'm getting notes of lemon, cherry, dulce de leche, and Fuji apple.

- `2026-07-11 02:39` `#what-are-you-brewing`
  It's not that I dislike Emmanuel's coffees... but the washed lots all taste pretty similar. 😂 You know what I mean

- `2026-07-11 02:40` `#what-are-you-brewing`
  H&S sells them in 125g bags too? That's pretty impressive

- `2026-07-11 02:41` `#what-are-you-brewing`
  So that's why everyone keeps asking SEY to release 125g bags. 😂

- `2026-07-11 04:06` `#what-are-you-brewing`
  Attachments:
  - [IMG_1501.jpg](https://cdn.discordapp.com/attachments/1483078064119222384/1525322264634064998/IMG_1501.jpg?ex=6a55998f&is=6a54480f&hm=fb620f9f149d23d5a85194bfe32cbfda8ca53f94987792f9c4ae3f5a68a5482f&) (image/jpeg 2160x2880)

- `2026-07-11 04:06` `#what-are-you-brewing`
  Super excited

- `2026-07-11 04:35` `#what-are-you-brewing`
  I'm probably going to get roasted for saying this. 😂
  
  When it comes to UL, I think people sometimes come across what I'd consider flawed cups and end up thinking, "This is what UL is supposed to taste like." There are certain characteristics that I personally see as defects, yet some roasters—and plenty of enthusiasts—embrace them as if they're the hallmark of truly "green" coffee.
  
  I remember SEY releasing a Colombian coffee—Laboyano, I think—that struck me as extremely polarizing. I even had someone come to my Instagram to complain about it. 😂 That's why I think there's a bit of an irony here: the best UL coffees often don't taste "UL" in the stereotypical sense at all.

- `2026-07-11 04:37` `#what-are-you-brewing`
  I'm not sure how much this has actually been discussed in the UL community, but honestly, people who have experienced the old Nordic-style roasts might naturally ask: "So what's the difference between UL and Nordic, exactly?" Seriously. One of the biggest differences with modern UL is that the quality of green coffee has improved so much compared to the past that it can hide some of the weaknesses that used to be more obvious. That's probably one of the reasons why recent UL coffees feel different from the older Nordic roasts.

- `2026-07-11 04:40` `#what-are-you-brewing`
  Anyway, that's just how I see it. I do love UL coffees, but at the same time they kind of feel like a gamble to me. And I hate gambling. 😂

- `2026-07-11 12:25` `#what-are-you-brewing`
  As someone who used to be on the front line of the "anti-UL" crowd... 😂 At the end of the day, how you feel about a roastery or a particular coffee is personal. If you don't like it, just don't buy it. That's completely fair, and it's how most people choose their coffee anyway.
  
  The reason I ended up on the "anti-UL" side wasn't simply because of preference. One of the biggest points of contention was that certain flavors I'd consider roast defects were being described by some people as the true expression of the green coffee.
  
  I've said this on Instagram many times: whether it's UL or not, the debate often feels less like a discussion about coffee and more like a political—or ideological—battle. Sometimes it feels like a fanboy war more than anything else.

- `2026-07-11 12:30` `#what-are-you-brewing`
  It's almost like hearing, "Hey, it's UL—you just have to accept even the flaws in the green coffee." That's the mindset I don't like.

- `2026-07-11 17:22` `#what-are-you-brewing`
  Un-popped (no first crack) roasting isn’t actually that uncommon… but I’m pretty skeptical of it.
  It’s difficult to do consistently, and if your approach is even slightly off, you’re much more likely to end up with baked flavors or other roast defects than with a genuinely great cup.

- `2026-07-11 17:24` `#what-are-you-brewing`
  That said, the more data have, the better your chances of producing consistently great results.

- `2026-07-11 17:27` `#what-are-you-brewing`
  It could work quite well with lower-density naturals or experimentally processed coffees. That said, any uncontrolled fermentation character is also more likely to remain in the cup, so it really depends on starting with exceptionally high-quality green coffee

- `2026-07-11 17:29` `#what-are-you-brewing`
  Listening to me, you’d think I was a roaster. 😂 I’m really just repeating what I’ve learned from the roasters around me, so please don’t ask me for roasting advice

[Back to index](#index)

## dougssg

- `2026-07-11 04:34` `#current-menu`
  More importantly it’ll have <@952039663680512030> and Pepe!

[Back to index](#index)