I just got this from Sey and from September, and also from Flower Child, and though it's the same beans, I like September Coffees the most. Im using Lagom grinder and Aeropress and Rancilio.
Hey Julian thanks for another review. You mention a "standard recipe" here. Are you referring to the slightly tweaked version of the V60 recipe from Coffea Circulor? I have these beans in my freezer and wanted to taste your recipe out!
That is 💯 correct. Like a lot of Sey's coffees, found this one slightly sensitive (not as much as some of their other coffees) but it seemed to benefit from keeping the extraction at a more modest level, for us anyway
Julian did you catch the Guillermo Lomas or Juan Pena release from a couple weeks ago? I just tried them both and the Juan Pena suprised me with a gesha-like profile, with a nice berry/currant acidity. I underextracted the Lomas, so I'll get a better idea of its flavor a few days from now!
We did get the Juan Peña (are currently sipping on it as we speak in fact) but we didn't get the Lomas. It's interesting to hear how much people have enjoyed it so far, so as might have missed out by not getting it
@@CoffeeReviews Nice!!! Very excited to see how the Juan turns out for you. I got it mostly so I could get the Lomas (I usually stay away from lemon and black tea coffees), but it surprised me a lot the first cup! There's also a very slight spiced vanilla or maple quality - is that what you're describing as the "brown candy sweetness" quality of Mejorado?
@joshuamartin285 this one is a little different in that regard, can see what you're saying though. Think the theme to these mejorado coffees have mostly been the extra level of sweetness to them, though this one feels like it's a bit different from the rest in terms of how it's presented
Really enjoyed this coffee though it did seem like it would have major flavor swings depending on how I brewed. Favorite was the James Hoffmann 1 cup V60 recipe. The Hario Switch and my Timemore B75 weren’t nearly as good. It was really good as a 1:2.5 espresso through the Flair 58.
Can certainly see that as this coffee wasn't necessarily the most consistent. Often feel like Sey's roasting style can result in their coffees being this way. Really appreciate the feedback on it 🙂
Hey! Just wanted to let you know that I love watching your video! I recently started brewing my own cofee and thanks to you I got started with some really nice coffee from Passenger. One thing I've been struggling with is fine tuning grind size and also being to understand how to taste acidity, bitterness, sweetness, etc. Any tips for a beginner like me?
Thank you very much for the support 😊 Honestly, the best tip is practice/experience. Can look back at our first year/two years of brewing coffee as essentially dialing things in. A lot of sensory experiences are going to be much more based off understanding the perception of things as opposed to the reality, like how flavors are supposed to taste. Cuppings are great ways to learn. As far as grinding goes, understanding over vs under extraction is your starting point. Over will be bitter and hollow while under will be sour and salty. Hopefully that's a starting point.
Hi I really appreciate your reviews! I want to buy a bag of abel-salinas Majorado Typica before the oppotunity is no longer available. Unfortunately by the time your review comes out the Coffee is no longer available for me to order. Which of the current or future releases that are coming up would you recommend? I see it currently available at September Coffee, Isle,and Flower Child. Not sure if you know of anywhere else. Who do you think does the best version of this coffee? Your advise would be much appreciated!@@CoffeeReviews
@nicktobey7183 thanks for the kind words Nick. That's always been the frustrating thing about Sey reviews, by the time we release the reviews, the coffee is long gone. Coffees on their website rarely last more than two weeks and it takes two weeks to rest them alone unfortunately. Between the remaining roasters, it's going to be up to preference between roasters. All three roast with the Loring, so you can expect a fair bit of similarities between them and the Sey version. We're currently working on a Flower Child review and are hoping to get the September one if that sways your decision.
@@CoffeeReviews If you were to speculate what would be the difference in style between them because I need an educated guess so that those options are not gone by the time your review is released. I have yet try any of the three roasters except for Isle last year which that perticular coffee or roast I wasn't crazy about. I really enjoyed the Prodigal Las Peraltas honey. I also enjoy the sweeter upfront taste of a Japanese roaster that emphasasizes sweetnes upfront. I was lucky to score a bag of Sey David Barrio in the 30 hours before that was all gone. I feel like I am trying to win a lottery ticket! Can you educate me on differences in style. So I can pick one that shows the most promise. Thanks for your help!
Thanks again for the informative video Julian. I'm currently making my way through sey's Pepe offerings and struggling with his sidra, any tips on how to brew that one? I have Ilse's version of the Abel Mejo coming soon, excited to see how that tastes :)
That might be the one and only Abel Salinas we don't get 😅 We've never had much luck with his sidras. His mejorados benefit from lower extractions so that might be the key. It might need to be a coffee of his we try soon
Great video! I am having a hard time dialing these types of coffee. What's your brewing method and what equipment are you using? In my case v60 with Cafec filters and a comandante hand grinder.
Thanks for the kind words The equipment is very simple as it was predominantly the V60 with the standard Hario filters and we're still using the Virtuoso+ until we calibrate the DF64. Recipe is Coffea Circulor's coffeacirculor.com/pages/guide at an adjusted 16:1 water to coffee ratio
Same. I think I went too high a temp and too high a ratio. My first cup (at 205) was by far the best, and I since went to 210 for most and kept getting a overly bitter cup). I've got about 100g left, plus the newer Sey Equador from the same region, hopefully I can sort it out
Thanks for the review, I have it, too, but still closed. Do you have any preference/recommendation on how long I can wait to open the bag? Currently drinking Juan Peña which is from the same valley so very curious how it compares to this one. From my first brews I get a similar vibe. The biggest "disadvantage" is that it's a little one dimensional because the sweetness is so dominant.
Hey Oli, This one actually performed better on the earlier days so the sooner the better. Think it did have some solid longevity, it just gets slightly finicky. We'll also be working with that Juan Peña too (probably not a surprise 😅)
I just got this from Sey and from September, and also from Flower Child, and though it's the same beans, I like September Coffees the most. Im using Lagom grinder and Aeropress and Rancilio.
We'll actually be reviewing all three too but are currently waiting on the September order
Hey Julian thanks for another review. You mention a "standard recipe" here. Are you referring to the slightly tweaked version of the V60 recipe from Coffea Circulor? I have these beans in my freezer and wanted to taste your recipe out!
That is 💯 correct. Like a lot of Sey's coffees, found this one slightly sensitive (not as much as some of their other coffees) but it seemed to benefit from keeping the extraction at a more modest level, for us anyway
@@CoffeeReviews Thanks! Excited to try it out. I will let you know in one of your future Sey reviews 🎯
Julian did you catch the Guillermo Lomas or Juan Pena release from a couple weeks ago? I just tried them both and the Juan Pena suprised me with a gesha-like profile, with a nice berry/currant acidity. I underextracted the Lomas, so I'll get a better idea of its flavor a few days from now!
We did get the Juan Peña (are currently sipping on it as we speak in fact) but we didn't get the Lomas. It's interesting to hear how much people have enjoyed it so far, so as might have missed out by not getting it
@@CoffeeReviews Nice!!! Very excited to see how the Juan turns out for you. I got it mostly so I could get the Lomas (I usually stay away from lemon and black tea coffees), but it surprised me a lot the first cup! There's also a very slight spiced vanilla or maple quality - is that what you're describing as the "brown candy sweetness" quality of Mejorado?
@joshuamartin285 this one is a little different in that regard, can see what you're saying though. Think the theme to these mejorado coffees have mostly been the extra level of sweetness to them, though this one feels like it's a bit different from the rest in terms of how it's presented
Really enjoyed this coffee though it did seem like it would have major flavor swings depending on how I brewed. Favorite was the James Hoffmann 1 cup V60 recipe. The Hario Switch and my Timemore B75 weren’t nearly as good. It was really good as a 1:2.5 espresso through the Flair 58.
Can certainly see that as this coffee wasn't necessarily the most consistent. Often feel like Sey's roasting style can result in their coffees being this way. Really appreciate the feedback on it 🙂
Same results. Going to try your suggestion. About 80g into the bag so we've got some room to tweak.
Hey! Just wanted to let you know that I love watching your video! I recently started brewing my own cofee and thanks to you I got started with some really nice coffee from Passenger.
One thing I've been struggling with is fine tuning grind size and also being to understand how to taste acidity, bitterness, sweetness, etc.
Any tips for a beginner like me?
Thank you very much for the support 😊
Honestly, the best tip is practice/experience. Can look back at our first year/two years of brewing coffee as essentially dialing things in. A lot of sensory experiences are going to be much more based off understanding the perception of things as opposed to the reality, like how flavors are supposed to taste. Cuppings are great ways to learn.
As far as grinding goes, understanding over vs under extraction is your starting point. Over will be bitter and hollow while under will be sour and salty. Hopefully that's a starting point.
It is! Thank you so much for taking the time to respond!
Hi I really appreciate your reviews! I want to buy a bag of abel-salinas Majorado Typica before the oppotunity is no longer available. Unfortunately by the time your review comes out the Coffee is no longer available for me to order.
Which of the current or future releases that are coming up would you recommend?
I see it currently available at September Coffee, Isle,and Flower Child. Not sure if you know of anywhere else. Who do you think does the best version of this coffee? Your advise would be much appreciated!@@CoffeeReviews
@nicktobey7183 thanks for the kind words Nick. That's always been the frustrating thing about Sey reviews, by the time we release the reviews, the coffee is long gone. Coffees on their website rarely last more than two weeks and it takes two weeks to rest them alone unfortunately.
Between the remaining roasters, it's going to be up to preference between roasters. All three roast with the Loring, so you can expect a fair bit of similarities between them and the Sey version. We're currently working on a Flower Child review and are hoping to get the September one if that sways your decision.
@@CoffeeReviews If you were to speculate what would be the difference in style between them because I need an educated guess so that those options are not gone by the time your review is released.
I have yet try any of the three roasters except for Isle last year which that perticular coffee or roast I wasn't crazy about. I really enjoyed the Prodigal Las Peraltas honey. I also enjoy the sweeter upfront taste of a Japanese roaster that emphasasizes sweetnes upfront.
I was lucky to score a bag of Sey David Barrio in the 30 hours before that was all gone. I feel like I am trying to win a lottery ticket! Can you educate me on differences in style. So I can pick one that shows the most promise. Thanks for your help!
Thanks again for the informative video Julian. I'm currently making my way through sey's Pepe offerings and struggling with his sidra, any tips on how to brew that one? I have Ilse's version of the Abel Mejo coming soon, excited to see how that tastes :)
That might be the one and only Abel Salinas we don't get 😅
We've never had much luck with his sidras. His mejorados benefit from lower extractions so that might be the key. It might need to be a coffee of his we try soon
Great video! I am having a hard time dialing these types of coffee. What's your brewing method and what equipment are you using? In my case v60 with Cafec filters and a comandante hand grinder.
Thanks for the kind words
The equipment is very simple as it was predominantly the V60 with the standard Hario filters and we're still using the Virtuoso+ until we calibrate the DF64.
Recipe is Coffea Circulor's coffeacirculor.com/pages/guide at an adjusted 16:1 water to coffee ratio
That's what I've been using for this coffee. I brewed this a couple different ways and really liked it.
Same. I think I went too high a temp and too high a ratio. My first cup (at 205) was by far the best, and I since went to 210 for most and kept getting a overly bitter cup). I've got about 100g left, plus the newer Sey Equador from the same region, hopefully I can sort it out
Thanks for the review, I have it, too, but still closed. Do you have any preference/recommendation on how long I can wait to open the bag?
Currently drinking Juan Peña which is from the same valley so very curious how it compares to this one. From my first brews I get a similar vibe. The biggest "disadvantage" is that it's a little one dimensional because the sweetness is so dominant.
Hey Oli,
This one actually performed better on the earlier days so the sooner the better. Think it did have some solid longevity, it just gets slightly finicky. We'll also be working with that Juan Peña too (probably not a surprise 😅)