Lance from Sey Coffee joins us to talk: co-ferments, “rock-star” producers, trends, the real work of sourcing, doing the reps (cupping daily), why clean 87–90pt washed lots are miracles, pricing/value (cost-per-cup), curation and seasonality, and how roasters can truly stand out in 2025.
Lance from Sey Coffee joins us to talk: co-ferments, “rock-star” producers, trends, the real work of sourcing, doing the reps (cupping daily), why clean 87–90pt washed lots are miracles, pricing/value (cost-per-cup), curation and seasonality, and how roasters can truly stand out in 2025.
Links
Timestamps
00:00 - Introduction;
00:15 - Get It Off Your Chest: Missing feature from scales;
05:47 - Introducing the Guest: Lance from Sey Coffee;
06:29 - The Evolution of Coffee Trends;
10:49 - Understanding Quality in Coffee;
16:31 - The Importance of Continuous Learning;
20:28 - Navigating Business Strategies in Coffee;
27:03 - Quality and Accessibility in Coffee;
29:55 - The Depth of Coffee Knowledge;
33:15 - Finding Unique Coffee Sources;
34:37 - Curating Seasonal Offerings;
36:12 - Passion for Green Coffee;
43:05 - The Economics of Coffee Pricing;
51:29 - The Journey of Coffee Tasting;
51:54 - Learning from Experience in Coffee Roasting;
53:41 - The Evolution of Coffee Quality;
55:23 - Developing New Coffee Varieties;
58:46 - Navigating Quality and Volume in Coffee Production;
01:00:39 - The Future of Coffee Roasting;
01:03:59 - The Untapped Market for Specialty Coffee;
01:06:53 - The Need for Quality in Coffee Shops;
01:09:57 - The Importance of Commitment in the Coffee Industry;