My Favorite Coffee Shop and Roaster (SEY Coffee, New York)
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- čas přidán 12. 05. 2022
- This is hands down my favorite roaster and coffee shop. I visited the shop and hung out with Tobin Polk, one of Sey's co-founders. He talks about what Sey is, gives a tour of the shop/roaster, and we sip some coffees and hang out. Hope you all enjoy this as much as I did and I hope you can visit their shop in person or try their beans out. Thank you Tobin, Lance, Matt, and the team at Sey for having me!
BTW Sey has the best iced coffee I've ever had and I'd recommend you try it out if you are there!
Sey Coffee:
/ seycoffee
www.seycoffee.com/
18 Grattan St, Brooklyn, NY 11206
Instagram:
@thgbrian
/ thgbrian
Email:
brianquanyt@gmail.com
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More videos like this! There are very few CZcams videos touring famous coffee shops, and getting a hands-on explanation of why they're "famous."
This is something I am trying to do this summer/rest of the year! It's always a bit of a logistical effort as I need to make sure I get the right people on camera while I'm visiting ha!
It is moving me to see how excited and a bit stressed you are in this coffee shop, meeting SEY.
Funny enough I’m currently drinking a coffee from SEY (I’m in Europe but I manage to be able to source this), and I would say it’s on par or close to some of the best stuff I get, like from Manhattan roasters for example.
I hope you’re able to do more of this, i.e. interview the people who make this new world of community, and really « into the game ».
Absolutely awesome video. I would love to get an even deeper one, into the roasting process in itself for example.
This is so cool. I have a SEY sub and this is exactly how I would like a roaster to approach their coffee. I wish they would release their brewing recipes so we can hit their test results at home.
19g in 360g out with an ek43 grind of somewhere between 6&7.5 on a v60.
Brian, you really are the insider in the coffee business, dig into more vertical until time to go across when the world is more safe to travel… Keep enjoying
Fantastic video! Would love to see more of this kind of videos from different roasters and shops
This is awesome - thanks, Brian!
Been there a bunch of times and feels weird seeing you there haha. Great coffee and glad you liked it 😁
The co-owner seems very nice and seemed curious about you. When I was there I sat closer to the back area, which was lovely too.
Great video, I've been to SEY before in Brooklyn and this gave a lot of insight - excited to go back. Subbed, looking forward to seeing more of this quality content!
Great conversation. Thanks for sharing it.
Great wide scale content. Unique simple profiles.. I am missing that with the anaerobic trends.
Thank you 👍
...
The man is so generous; I think he showed the whole world more than he should.
Still trying to get my head wrapped around “natural elements like concrete….” But nice expose…I like the intentionality of it and that they have a real sense of “why” when it comes to the shop and the quality of the experience - and the coffee.
Cafes like SEY are our bread and butter here in Melbourne Australia :)
I tried one SEY coffee, which was a Natural processed Ethiopian and it was probably one of the best coffees I've had. Apparently SEY doesn't usually like natural processed, but this one was a special one.
I'd come in to this shop if I'm ever back in Brooklyn - Sey neighborhood. I live in Santa Cruz, Ca. I just roast my own coffee the last 20 years... I like it fresh.
We have Verve Coffee Roasters started here. Used to be wonderful. They expanded their business a lot - probably still very good - but it's been a while since been in the shops.
I lived in Brooklyn back in the late 90's (Greenpoint) the NY coffee world was way less impressive back then
Thanks for sharing SEY with us. I doubt I will ever get to visit in person but, am looking into ordering SEY for my at home cafe.😋☕☕
I think you'll have a fantastic experience. The coffees are unique and I love the style of roast. Just be sure to let the coffee rest for a few weeks before you brew. These coffees get better with time!
"Sey Yes"
I just ordered some Mario Asorza... Hope it's sweet.
What is FOT?
Did bro say “we are a micro roaster” 😅
Which Sey Coffee beans do you recommend for espresso?
They don't have a standard blend so it's whatever they have on deck. The colombians I had this past season were fantastic and we're now going into Kenyan season! These are on the lighter side so keep in mind the techniques/equipment you may need to pull them properly!
@@BrianQuan Thanks for the response! I have a decent but am still learning how to extract lighter coffees properly. Would be cool if you did a video specifically on extracting lighter roasts and the proper profiles to go for 💪🙏
@@edwardlelchitsky7796 I did do a few vids on profiles on the flair 58 / nomad that you can check out. Otherwise a great starting point would be the decent default profile!
add a few pixels and that becomes "sex coffee"
I don’t know anything coffee brewing professionally like yall, but if you’re making iced coffee and want to prevent oxidation, why not brew into ice cube shapes and flash freeze the coffee or something, and when ready to serve just melt with hot water?
I thought this video was excellent and enjoyed (almost) all of Tobin's commentary and thoughtful approach to sourcing, roasting and developing, and the overall experience/space Sey creates and occupies. That said, it annoys me when people who aren't totally literate in biology or chemistry speak about things like genotype and phenotype in the context of coffee. I understand Tobin was using those words slightly outside of their bilogical context, but he said some things that confusing and just wrong. To clear it up: yes, you can talk about a cultivar as a particular genotype, but it's phenotype is not the "final form of the genotype" (whatever that means), it's the expression of the genotype in a particular environment/setting/developmental context. It's the effect of external (non genetic) factors on genes expression. Terroir can sort of be thought of as the influence that environment, growing conditions, etc have on the expression of a particular genotype, and that particular expression is the phenotype (even this explanation is a simplification/reduction, because not all elements of terroir no are the result of gene expression). I think Tobin probably knows this... And I know nobody asked for this rant. Just something that bugs me.
My other two cents: I don't think everything is about extraction. Pushing for higher extractions makes sense as long as you're brewing in a sensible way, but it is very much possible to over extract coffees (that's how undesirable flavors, astringency, etc find their ways in cups, lipids too if paper filtration isn't involved). I don't think Sey is over extracting their coffees (the brews I've tried from them have all been fantastic), but it's important to point out that isn't just the result of high extractions. It's the result of combining all this objective measurement (TDS) with good old subjective cupping/tasting. So a better way to frame things is: you should push extractions as high as they can go PURSUANT TO mproved cup quality. Once undesirable flavors begin to crop up in the cup, you've exceeded your max target. And you can have two cups with the same extraction numbers, one could taste horrible (uneven extraction) and the other could be stellar. These things might be obvious to coffee pros but might give the wrong impression to an intrepid hobbyist who now thinks they need to go out and buy a refractometer