How I Brew SEY Coffee (V60 edition)

how 2 git gud at brewing pour over.
Try this recipe out and see if you like it!
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#coffee #pourover #seycoffee

[@0whitestone]

Thanks Brian, I just got Sey for the first time and have been struggling to get it to come out well. I consider myself pretty experienced with pourover, but Sey is a bit of a different beast. I have 2 bags resting that I didn't want to touch until I had a better understanding of how to brew them.

[@essential_listening]

This resulted in the best cup of Sey I've had yet. Thank you!

[@jirkav]

This goes against everything I though I knew about how to get a nice, clean, juicy tea-like body (high temp, fine grind, lot of agitation), yet produces exactly that. Fantastic, thank you!

[@Kuml778]

Thank you! I had some good brews with this recipe so far. I'd love to also see you do a video with Lance from Sey where he shows his recipe.

[@khcstewie]

Cool to hear you explain the thinking behind the recipe and what you’re prioritizing with the brew. Might be interesting to hear your brewing goals for when you’re stuck with a coffee that has slightly more development than you’d like.

[@BrianQuan]

The goal for me is to just never drink more developed coffee 😂 For med and darks I would just lower temp, pour slow, and lower kettle agitation to maximize sweetness and body!

[@stubbs6584]

I just tried your recipe on Manhattan Letty with the MK dripper. I’ve been searching for a recipe that can make Letty sing like I know it can. And damn did it deliver! Cheers!

[@BrianQuan]

Letty is a pretty crazy coffee with this recipe! Yes this recipe should still work with a lot of flat bottoms though I am always scared of stalling them

[@omarpixel9176]

Tried the recipe the first time and it didn't rly work out for me so I gave it another try.... this time I went way finer + a bit gentler WWDT + AGGRESSIVE POURING and finally got a great cup. I think the kettle agitation and finer grind were the biggest factors. All the fines shot up to the walls and I got a very similar bed to yours at the end Coffee was Sey's Mayor Damo; cup was very bright and surprisingly clean! Thank you for this video excited to try this recipe on more coffees.

[@cloudyview]

I have no idea if I saw your video or something else, but I've been using this brewing recipe for the better part of two years (with some slight tweaks) - even down to the cafec filters 😄 I brew 1:20 and I start a few degrees below boil at 95/96, but after that, it's a mirror image.

[@JusBThankful]

You have a preferred rest time for Sey coffees, understanding some are lighter than others obviously. Sey told me 2 weeks is sufficient, but I'm not usually getting good cup to cup consistency until 4 weeks.

[@Narikonus]

Do you have a recommendation in grind size for a Commandante MK4? Finally about to try Sey for the first time this weekend as it’s been resting for the past few weeks and will be trying this recipe. Thanks for the detailed explanation.

[@BensCoffeeRants]

Yep, I think basically you get more acidity with a larger and longer bloom because it's the first stuff out, you're getting more of that under-extracted coffee that hasn't steeped very long yet. I think I enjoy that for V60s usually. I'm currently testing a bunch of different papers, I think those ones did good alright so. That tap seems like a bad idea some filters could potentially break lol Good point with the larger brewer being better for the swirl! I don't normally swirl so much, and I've been doing small pour overs with 12g coffee I noticed I usually preferred the 01 size when I compared to the 02 (Both plastic, no pre-heating, minimal agitation). I noticed I'd usually get more pleasant acidity and linger on the smaller 01.

[@JusBThankful]

I was going to pose the following question, but I had a thought and additional question first. Noticably different technique from your last Sey brew guide. Are you recommending less WWDT to account for less unimodal grinders that most folks may actually own? My original question was what effect do you think a less unimodal and/or consistent grinder would have on this technique? Would be curious to see 3 tiers of grinders to shake down some of these recipe videos, but I know that's a lot of work and data gathering.

[@Avatar711Wizard]

No bypass. Let's go.

[@mikicourt5339]

May I ask, what were you using for agitation? Looked like a spoon, but not. Thank you in advance.

[@normanverdi4008]

Grind size for Sculpture 078?

[@mhession]

i bought some T-90 filters for this recipe and was surprised when the draw down times were longer than with various hario filters (square tab and round tab). this was true when testing plain water flow rates, and also when brewing coffee

[@NomiaCoffee]

I find the same thing.. I go with the origami cones now which also seem to be made by cafec but I find they flow faster for me

[@Julumon.]

Me and Friends got similar results with some t90 filter . Especially the 1-cup filters .

[@BrianQuan]

I haven't had this experience myself! Both square and round tab flow significantly slower for me and really exhibit much slower flow rates as the fines get loaded up. Don't know if it is filter variance but I am also using relatively low fines grinders nowadays.

[@Crake71]

What is the Reddit link for the discussion?

[@lero156]

I'd be interested in reading that Reddit post! Could you please link it?

[@jakeg1117]

Great video! What's the difference between the T90s and Abacas? is it worth switching?

[@BensCoffeeRants]

I'm currently testing different filters and trying to figure that out too. I have both of those, I think they're both good. I thought I didn't like the T83 Dark roast one but it might have just been one bad brew because the next time it did much better. T90 Medium-dark and Abaca both are doing well so far ill have to check my notes if I had compared them directly yet I don't think I have.

[@nickdebenedetto2087]

Where would you recommend starting on an Ode Gen 2 with the Gen 2 burs? I’m currently working with the Hario filters that came with my V60.

[@nickrebo7831]

What did you end up with for grind setting? Also using ode gen 2 stock burrs.

[@nickdebenedetto2087]

@@nickrebo7831 I had two different coffees at the time. I ended up going slightly finer on one of them and slightly more coarse on the other. Based on my experience, I would start at 5 and see how you do from there.

[@nickrebo7831]

@@nickdebenedetto2087 4 worked well today…

[@albertoberto4252]

Do you know the the grind size you use for a ZP6 more or less ?

[@briani642]

I know this question isn’t meant for me, but I subscribe to SEY’s 6 box sub, so I always have their coffees on rotation. I personally prefer 4.3ish on my ZP6 for most of their coffees, especially their Columbian and Kenyan coffees. People seem to recommend going coarser at the 5-5.5 mark, but I find those cups to be too bland.

[@Rafaelc_audio]

@@briani642what filters are you using with that?

[@BrianQuan]

Hey Alberto, I would start around 5-5.5 and adjust the amount of WWDT to compensate for coarseness at the beginning of the recipe. You can totally push to 4-5 as well but that would depend on coffee!

[@BensCoffeeRants]

Is it really necessary to slow feed on an EK? Doesn't it pretty much eat up the beans as you pour them in, it's super fast :D I did notice a difference with the DF83 which is super fast, but probably not quite as fast as the EK.

[@Julumon.]

Grinders with auger doesn't benefit from slow feeding that mutch.

[@BensCoffeeRants]

@@Julumon. I don't think that's necessarily true all the time (I know Lance says that but I'm not sure if he actually has tested that). It depends on the grinder design, the auger and how fast the burr can eat up and spit out the coffee. I had the Zerno Z1 and ODE and found they benefitted from slow feeding, it still made a huge difference vs dumping the coffee in.

[@TheTrickTac]

Can we replace the wafo wdt tool with a tea spoon movement a la Lance Hedrick ?

[@shaheerrahman4278]

I use a chopstick

[@BrianQuan]

Yes but just be aware of potential temp loss cause of the spoon 😂

[@IamMotionMedia]

I have had good sey cups at 1:18 with the ZP6

[@BensCoffeeRants]

Good grinder, not too many fines! I don't think he should generalize about conicals like that. I usually do 1:15 or 1:16 and use a lower brew temp than he recommends (using a plastic v60) but I got really nice results even with a cheap Timemore C2 grinder.

[@BrianQuan]

The ZP6 is the exception as the small conical that works well in those 1:17+ ratios (Kinu POB sometimes). Most of the heptagonals are very muddy so I do think this generalization is fine!

[@Julumon.]

Why are you pouring so close to the bed?

[@mauricioandre3377]

k6 grind size?

[@BrianQuan]

I'm not entirely sure as I do not own a K6, but a starting point of 5-5.5 on ZP6 would be what I'd do.

[@SASmiley]

where did you get that spoon from ?

[@TheBradleyd1146]

Type in Wafo Leaf on Google and you'll find it.

[@mikicourt5339]

I asked same question

[@dylanpd69]

It's called a Wafo Leaf and made by Wafo Espresso

[@SASmiley]

it's called a Wafo leaf @@mikicourt5339

[@mdc47]

Thank you! ​@@dylanpd69

[@milliemaeda2903]

naahhh slowfeeding on a EK is insane, they are about to have a single particle size distribution

[@BensCoffeeRants]

Still had lots of fines! :D

[@BrianQuan]

Make sure to use EK43B in your EK43 for the Best Brews

[@briskwinterair]

is it just me or does that look like de anza college in the background?

[@BrianQuan]

Yes because it is at De Anza!

[@briskwinterair]

@@BrianQuan omg lol.... you're just out and about at de anza? is this at the farmer's market they have during the weekends?

[@BrianQuan]

@@briskwinterair Yep! Sundays come through if you want some amazing coffee 😉

[@briskwinterair]

@@BrianQuan the algorithm is getting out of hand 😭😭

[@unknownentity222]

No love for the orea, huh?

[@doctorgarrus9043]

wow WWDT

[@BrianQuan]

the only way

[@gohkairen2980]

No fking way a cybertruck?

[@BrianQuan]

Yep you can check out our setup on the channel!

[@mdc47]

Hideous vehicle

[@maycatyuiop]

Wet WDT just feels likentoo much of a variable for me

[@JusBThankful]

I think less is more with WWDT, I start with a single stir, then add more on the next cup as needed. I usually enjoy an under extracted cup that I can walk towards the optimal cup, rather than walking backwards fighting against overextraction that also typically tastes worse, except and very low temperatures.

[@Solahpeka]

I believe the idea is that doing it the exact same way every time actually eliminates variables (caused by the uneven saturation of grounds) and leads to more consistency across brews. With this in mind, less is definitely more.

[@maycatyuiop]

Hmm. Any idea the difference between the NDT and that fancy pants leaf stirrer hes got

[@Solahpeka]

the cost of shipping from Taiwan@@maycatyuiop

[@JusBThankful]

@@maycatyuiop I just use a standard WDT, I've never ripped a filter doing wet WDT, but I guess some people might. I'll probably rip one later today for my arrogance 🤡