How to Create a Valuable Cafe Experience & SEY Coffee Updates!

Catching up with Tobin Polk on updates at SEY Coffee (Brooklyn, New York) on the cafe and roastery end! Plus a discussion on creating valuable coffee experiences in the cafe and perception of value in coffee.
SEY Coffee:
www.seycoffee....
/ seycoffee
Instagram: @brian.quan_
/ brian.quan_
Email: [e-mail]
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#seycoffee #coffee #cafe

[@josephhwang1428]

I love when shops grow with intention

[@nameisjoey9985]

Thanks for sharing the update Brian. As another huge Sey fanboy, I love seeing their progression in the cafe since I am on the other side of the country and can’t visit. I agree, they could charge more. When you’re putting out Michelin star quality coffees in a cafe you should be able to create a work environment for your staff that reflects that level of quality. It sounds like they are stepping in that direction and that’s awesome.

[@olwethusilo7155]

Employee retention as briefly mentioned is arguably the more important aspect to everything discussed here! It makes the experience, brewed coffee & "presentation" all the more consistent/better.

[@philosopher_kings]

Hey man! Would you be willing to do a recipe video for their aeropress recipe?

[@fireflymary9269]

Where can I buy coffee glasses, teak trays, maple trays, other glassware like pitcher/ carafes?

[@hunterkendig5245]

What is the recipe sey uses on their aeropress single cup brews?

[@Horse-Hockey]

I believe it's 14g of grounds. Max speed pour 250g just off boil. Let it sit for 5min. I do it inverted then flip about halfway through.

[@penleypepsi9510]

@@Horse-Hockeywhere did you see that?

[@edward-kc1sm]

@@penleypepsi9510
heard similar after speaking with them at the cafe
i heard about ~15g coffee, ~255g water as hot as possible, 5 min immersion, 30 second gentle stir back + forth (left to right, front to back, not a swirl), then plunge for about 30 seconds. they use the fellow prismo attachment so no inversion at the cafe if i remember correctly. in any case i've been using this at home the last two weeks for several different light roasters and it's been pretty special each time. also been making an amazing iced aeropress brew with 22.5g, 200g boiling water, immersion for 5 minutes, 30 second gentle stir, then plunge for 30 seconds over 160g of ice (also for very light roast). hope that helps :)

[@swashofc]

@@edward-kc1sm this is also very similar to what Brian did in his birthday video based on the shop recipe: th-cam.com/video/wW2v69IAMoU/w-d-xo.html

[@jeandrevanzyl2588]

@@edward-kc1smdo you do this inverted? Assuming paper filter?

[@phil3903]

Where are those aeropress machines @ 2:59 from?

[@berrycardozo]

Those are Tone Touch 03 machines.

[@rustybridges1641]

does anyone know where Sey gets their maple serving trays from? they're beautiful.

[@cyanogen7582]

I would also like to know. I'm assuming it's probably a custom commission from a local carpenter.

[@Andrew-wp1bz]

“Creating value in coffee is charging more than everyone else and calling people names if they won’t pay”
~ probably rao

[@allen.t]

🙈

[@DJProPlusMax]

Nah

[@davidwong2695]

Lorenzo! Liam! Tyler!

[@joecalle1891]

BrianQ - “ yeah this Servio should be 30 dollars “
Also BrianQ - “ I uploaded this link on the chat y’all, killer deal “