# SEY Discord Browser Archive - 2026-08-02

## Index
- [seylance2897](#seylance2897)
- [lancehedrick](#lancehedrick)
- [opp4004](#opp4004)
- [dougssg](#dougssg)
- [naomi (car7iern)](#naomi-car7iern)

## seylance2897

_No messages captured._

## lancehedrick

_No messages captured._

## opp4004

- `2026-08-02 01:01` `#current-menu`
  My guess is that Kamavindi Gesha will make it into the 2-week cycle. If we’re really lucky, maybe even the 3-week one. Just a hunch though

- `2026-08-02 01:12` `#current-menu`
  If Kamavindi is gone, I'm sure they'll throw in some other banger instead

- `2026-08-02 06:05` `#what-are-you-brewing`
  Ever since switching to the A4Z, I've spent quite a bit of time dialing in the grind. It almost reminds me of an EK43 in that regard. The extraction yield has been consistently higher than I expected, so I'm still fine-tuning the grind size. Personally, I think somewhere around 110–120 clicks seems to be the sweet spot. Now that I feel like I've finally got it reasonably dialed in, I decided to brew the last of my David Berrio from end of season.
  
  The cup is incredibly unusual—in the best possible way. The profile is built around something that reminds me of a Chinese black tea, but what's fascinating is how the fruit behaves. At first, the fruity aromatics linger right at the tip of your nose, then as the coffee cools, they gradually move onto the palate. Alongside that Chinese black tea character, I'm getting peach, starfruit, and dragon fruit all at once. As the cup moves into the mid-palate, a magnolia-like floral note begins to emerge. Then, in the finish, a Gesha-like blueberry note lingers for an impressively long time.

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## dougssg

- `2026-08-02 04:22` `#current-menu`
  Favorite coffee of all time. If I was handed a time machine, first thing I’d do is go back to 2018 and buy a few kilos.

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## naomi (car7iern)

_No messages captured._