Coffee Sensory Podcast - Memli Coffee Lab: Recent Episodes
Memli Coffee Lab
Let's talk about coffee with the end in mind. How flavors and aromas changes?We believe in challenging the status quo by reverse engineering our approach in coffee. At Memli Coffee Lab, we approach specialty coffee with the end in mind. We are experimenting a new vision about your daily coffee routine by offering some mindfulness and meaning to your experience. As we say all the time: “The Best Coffee Is The One You Like"
Join me on Thursday in this new series where I brew my daily cup of coffee after lunch and take you into my experiments at home.
In this episode, we're back in the kitchen and how the world of cooking and coffee have so much parallels the world of coffee. Join us as we uncover valuable lessons learned from working out and how they can transform your coffee journey.
In this episode, we're entering the terrible doors of the Gym and its surprising parallels with the world of coffee. Join us as we uncover valuable lessons learned from working out and how they can transform your coffee journey.
Join me on Thursday in this new series where I brew my daily cup of coffee after lunch and take you into my experiments at home.
Join me on Thursday in this new series where I brew my daily cup of coffee after lunch and take you into my experiments at home.
In this episode, we're exploring the fascinating world of baking and its surprising parallels with the realm of coffee. Join us as we uncover valuable lessons learned from the world of pastries and how they can transform your coffee journey.
From the humble beginnings of failure to the sweet symphony of ratios and temperatures, I will draw intriguing connections between these two diverse yet interconnected fields. Discover the uncanny resemblances in measuring, ratios, temperature management, and even the sheer perseverance that transcends baking and coffee alike.
With anecdotes, relatable stories, and practical takeaways, this episode delves into the heart of what it means to excel in both baking and brewing. Whether you're a novice looking to elevate your skills or an experienced enthusiast seeking fresh insights, this episode promises to resonate.
So, grab your favorite cup of coffee, settle in, and prepare to uncover the shared wisdom between baking and brewing. Tune in now and embrace the crossroads of these two delicious passions.
Connect with us and share your own baking and coffee experiences. We'd love to hear from you!
Welcome to our channel, where we explore the world of specialty coffee! In our latest video, we're thrilled to take you on a journey into the fascinating process of brewing Ethiope Red Honey processed coffee. Harvested by a dedicated team of skilled women from the valley of Azuay, Ecuador, this exceptional coffee undergoes a meticulous journey from selection to pulping.
Join us as we delve into the captivating red honey process, which unveils the vibrant flavors and aromas hidden within these coffee beans. Through careful sun-drying for 2-3 days, followed by meticulous drying on specially designed African beds in a ventilated drying room, the coffee beans undergo a transformation like no other. The result is a harmonious flavor profile, carefully cultivated to showcase the distinct qualities of Pillcocaja's Coffee.
Whether you're a coffee enthusiast, a lover of specialty brews, or simply curious about the intricate world of coffee processing, this video is a must-watch.
Ratio | 60g/L Dose | 12g Water | 200mL at 92C Pours | 4x50mL Total Brew Time | 2’30 min
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscription
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ____________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com
Welcome to our channel where we explore the world of coffee brewing with a touch of innovation and expertise! In this video, we dive deep into perfecting the Hario Switch recipe by coupling it with the chill extraction method of the Paragon.
Join us as we experiment with this innovative approach, sharing our tips, tricks, and expert techniques to help you achieve the ultimate coffee experience. Discover how the Hario Switch and Paragon combination can revolutionize your brew and unlock unparalleled flavors. Get ready to elevate your coffee game with our in-depth guide!
Hario Switch Chilled Extraction Recipe: Coffee - ECUADOR - PILLCOCAJA NATURAL https://www.memlicoffee.com/product-page/ecuador-pillcocaja Dose - 15 Grams Grind size - Medium (27/28 Clix on commandante) Water - 230mL at 94C
00:00 - Pour 60mL (Hario Switch mode Drip / Paragon ON) and use WDT to saturate all grounds 00:40 - Pour 40mL (Hario Switch mode Drip / Paragon OFF) 01:05 - Close Hario Switch Valve (Hario Switch mode immersion / Paragon OFF) 01:10 - Pour 130mL in 10 seconds (Hario Switch mode immersion / Paragon OFF) 02:00 - Open the valve (Hario Switch mode Drip / Paragon OFF) 03:00 - Enjoy
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscription
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ____________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com
Join us on a remarkable coffee-tasting journey with our exclusive Pillcocaja Coffee Tasting Set. Limited to just 20 boxes, this collection showcases the finest nano-lots from Ecuador, a truly unique coffee origin celebrated for its exceptional geography, biodiversity, and rich cultural heritage.
Indulge in the sensory experience as we explore four extraordinary coffees meticulously picked, sourced, processed, and roasted to perfection by Pillcocaja. Discover the captivating flavor profiles of each nano-lot:
Lot 6 | Typica Washed: Immerse yourself in notes of herbal tea, melon, meringue, and macadamia.
Lot 5 | Typica Natural: Experience the vibrant flavors of raspberry, pomegranate, plum, and chocolate truffle.
Lot 12 | Ethiope Red Honey: Delight in the delicate combination of white grape, champagne, florals, and muscovado sugar.
Lot 14 | Sustainable Lot Natural: Indulge in the sweetness of sugarcane, tropical fruits, floral tones, and praline.
Don't miss out on this extraordinary opportunity to savor the best of Pillcocaja's Ecuadorian coffees. Each box is a limited treasure, handcrafted to deliver an unforgettable coffee experience. Order yours today and embark on a journey of taste and discovery.
https://www.memlicoffee.com/product-page/pillcocaja-tasting-set
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscription
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ____________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com
Have you ever struggled to explain your passion for specialty coffee? Was it challenging to communicate Specialty coffee to other non-coffee friends or colleagues?Then this podcast is for you!Discover how to effectively share your love for specialty coffee by using authentic actions rather than tricks or gimmicks. Learn the power of metaphors and comparisons, connecting the world of specialty coffee with your non-coffee friend's favorite food, sports, technology, or hobbies. Find out how to emphasize the premium, high-quality, and skilled aspects of specialty coffee, resonating with their existing interests.Join us on this journey of excellence in hospitality, as we bridge the gap between specialty coffee and non-coffee enthusiasts. Whether you're a seasoned coffee connoisseur or just starting to explore the world of specialty coffee, this podcast episode will provide valuable insights and practical tips for effectively communicating your passion.Tune in to the Specialty Coffee Conversations podcast and get ready to elevate your coffee conversations and inspire others to appreciate the wonders of specialty coffee.
Welcome to the thrilling world of the Flat Bottom Showdown! In this latest video, we bring you an epic clash between three legendary contenders: Origami, Orea, and April Brewer. Brace yourself as we put these extraordinary creations head to head and determine the ultimate champion! Witness the clash of creativity and engineering prowess as we dissect their features, strengths, and weaknesses.In this video, we explore every aspect of the Flat Bottom Showdown, from the meticulous design process to the impressive functionality of each contender. Join us on this thrilling adventure by hitting that play button and immersing yourself in the mesmerizing world of the Flat Bottom Showdown. Don't forget to like, subscribe, and share this video to spread the excitement with fellow enthusiasts!If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffeeCheck our latest coffee offerings here:https://www.memlicoffee.com/shopTo subscribe to our coffees, visit:https://www.memlicoffee.com/subscriptionWant to work with us? Check out our wholesale page:https://www.memlicoffee.com/wholesaleJoin one of our in-person tasting and brewing workshop:https://www.memlicoffee.com/workshop____________________________________________________Follow us & contact us on our other platforms below:Instagram: https://www.instagram.com/memlicoffeeWebsite: https://www.memlicoffee.com/Podcast: https://www.memlicoffee.com/memli-cof...Email: mehmet.sogan@memlicoffee.com
In this podcast, we compare three popular flat-bottom filters to help you choose the perfect filter for the perfect cup of coffee every time. Join us as we put the Kalita Wave, April Filters, and Sibarist Fast to the test and see which one comes out on top. We'll go over the features, pros, and cons of each filter to help you make an informed decision. So if you're a coffee lover who's always on the lookout for the best gear, this video is for you!
In this episode, we dive into the fascinating world of terroir and how it affects the coffee we drink. We review the book "Terroir," which explores the impact of environmental factors such as soil, climate, and elevation on coffee plants and the resulting flavor of the coffee. From interviews with scientists, agronomists, and green buyers, we learn about the intricate relationship between the plant's genotype and the terroir it grows in, and the steps that can be taken to support a sustainable coffee crop. Join us as we explore the complex and exciting world of coffee terroir.
we put two popular cone shaped paper filters that you may have encountered in shops or competition to the test to see which one comes out on top: the Cafec Abaca vs. the Sibarist Fast. We brewed two cups of coffee using the same beans and brewing parameters, and compared the taste, aroma, texture and overall quality of each cup. Which one performed the best? Which one is the most suited for your coffee? Watch to find out!We also provide a detailed analysis of each filter's design, material, and performance characteristics, so you can make an informed decision about which filter to use for your own coffee brewing. Whether you're a coffee enthusiast or a professional barista, this video is a must-watch for anyone looking to improve their coffee brewing game.Feel free to share your thoughts and ideas on the content we approach every week.If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffeeCheck our latest coffee offerings here:https://www.memlicoffee.com/shopTo subscribe to our coffees, visit:https://www.memlicoffee.com/subscriptionWant to work with us? Check out our wholesale page:https://www.memlicoffee.com/wholesaleJoin one of our in-person tasting and brewing workshop:https://www.memlicoffee.com/workshop____________________________________________________Follow us & contact us on our other platforms below:Instagram: https://www.instagram.com/memlicoffeeWebsite: https://www.memlicoffee.com/Podcast: https://www.memlicoffee.com/memli-cof...Email: mehmet.sogan@memlicoffee.com
Join us for the latest episode of the Sensory Podcast, where we delve into the world of sensory skill and palate development for coffee. We explore three common reasons why people might feel like they're stagnating in their progress and offers practical tips for breaking out of a rut and continuing to grow. Whether you're a seasoned coffee professional or just starting out, this episode is sure to provide valuable insights and inspiration.
In this episode of Wednesday Wisdom, we explore the power of the British wartime slogan "Keep Calm and Carry On" and how it can be applied to our daily lives, particularly in times of stress and uncertainty. Here I dive into the challenges that can make it difficult to stay calm and focused, and shares practical tips for cultivating resilience and staying the course. Through personal anecdotes and insights from the world of specialty coffee, you'll discover how keeping a level head and persevering through adversity can lead to greater success, satisfaction, and personal growth. Join us for this inspiring and informative episode of Wednesday Wisdom.
In this episode, we dive deeper into the art of brewing coffee with the Hario Switch. Join us as we share our latest recipe for the Hario Switch, which combines pour-over and immersion methods to bring out the best in your coffee. We use our Granja la Esperanza Sidra Hybrid washed processed coffee from Finca Potosi to demonstrate the recipe and offer tips for getting the most out of your brew. Whether you're a coffee novice or a seasoned pro, you won't want to miss this episode. Tune in now to up your coffee game!Don't forget to visit our website to get your hands on our Granja la Esperanza Sidra Hybrid coffee and other premium blends.
Apologies for the audio. I forgot my mic at home, nonetheless, this episode is an important one as it explains three things that nobody tells you about palate training and sensory skill development.
In this episode, we take a deep dive into the world of Ethiopian coffee and explore the unique flavor profile of Adorsi Washed Coffee. Grown in the iconic terroir of Ethiopia, this top-grade (Grade 1) coffee is a perfect representation of the delicate and complex flavors that Ethiopian coffee is known for. We discuss the meticulous preparation process that the coffee undergoes, including the fermentation time, grading and sorting, and drying methods. Join us as we taste this exquisite coffee and break down its tasting notes of jasmine tea, honeysuckle, and meyer lemon. Whether you're a coffee connoisseur or simply looking to explore new and exciting flavors, this episode is not to be missed.
In this third episode of Wednesday Wisdom, we explore the power of accepting and adapting. Discover the benefits of accepting and adapting, how acceptance and adaptation can be applied in coffee and also strategies and challenges about it.
In this new podcast, we put two popular hybrid coffee brewing devices head-to-head: the Hario Switch and the Clever Dripper. Both devices combine elements of immersion and pour-over brewing, but which one comes out on top? Join us as we compare the brewing process, taste, and overall experience of using these two devices. Whether you're a coffee enthusiast or just looking to up your home brewing game, this video will provide valuable insights and tips to help you make the best cup of coffee possible.
Join us for this week's Wednesday Wisdom episode where we explore the power of keeping things simple in both coffee and life. Discover the benefits of simplicity, ways to simplify your life and coffee brewing, challenges of simplicity, and strategies for staying focused on what truly matters. Whether you're a coffee enthusiast or just looking for ways to simplify your life, this episode is full of practical insights and inspiration.
Are you curious about the difference between a filter roast and an espresso roast? In this podcast, we take you on a journey of discovery as we explore the unique characteristics and flavors of each roast.From the roasting philosophy and process to the differences in time and temperature, we break it all down for you.Join us as we showcase the best of the farmers' hard work, the essence of the coffee, and the results we achieve with each roast. By the end of this podcast, you'll be ready to grab a bag and try our coffee for yourself. So, which profile will you choose – filter or espresso? Watch now and find out!"
In this first episode of Wednesday Wisdom, we discuss why infusing your work with your personal personality is key to creating something truly meaningful and enjoyable. Learn how to embrace your strengths, weaknesses, and passions and incorporate them into your work in a way that feels authentic and true to yourself.
In this episode, we dive into the world of freeze distilled milk and how it can take your cortado to the next level.From the simple process of making it to how it elevates your coffee game, you'll learn everything you need to know about this innovative technique. So grab a cup of coffee, sit back, and enjoy as we explore the science behind freeze distilled milk and its impact on your cortado. Listen now and take your coffee experience to new heights!
In this unique episode of the sensory podcast, we delve into the topic of Anthropology. We are providing a fresh perspective and thought-provoking discussion about history, smell, environment, and emotions. Whether you're a seasoned professional or just starting out, this episode is packed with valuable information that you won't want to miss.
Join us in this podcast as we dive into the world of Aeropress brewing. Discover the secrets to brewing a clean and sweet cup of coffee every time. I will share tips and tricks on how to achieve the perfect balance of flavor, aroma and consistency. From choosing the right coffee beans to mastering the brewing process, this podcast will give you everything you need to know to make the perfect cup of coffee at home. So grab a cup of your favorite brew, sit back and enjoy this episode.
Join me, on my personal journey of discovering and falling in love with specialty coffee. From growing up in France and not understanding the appeal of coffee, to traveling to South America and discovering the complexities and depth of flavor in specialty coffee, to starting my own roastery, Memli Coffee Lab. Along the way, I'll share the sensory experiences, human connections, and cultural significance that led me to dedicate my life to sharing the beauty of specialty coffee with others. This podcast is for anyone who wants to learn more about the world of specialty coffee, or for anyone who wants to be inspired by a passion-driven entrepreneur.
Join us for a special edition of Brew with Memli as we explore the unique and delicious world of Sudan Rume coffee from the Granja La Esperanza farm in Las Margaritas, Colombia. This rare variety of coffee is prized for its distinct taste profile of lilac, limoncello, vanilla, and cardamom, making it a favorite among coffee connoisseurs worldwide. Join our host Memli as he shares his personal experience with this rare coffee, and learns how to brew the perfect cup. Don't miss out on this opportunity to discover the secrets of Sudan Rume coffee. Order now and taste the difference for yourself at memlicoffee.com!
Join us on our podcast as we delve into the world of Chilled Extraction Coffee Brewing. We'll be discussing the groundbreaking Extract Chilling technology, developed by Professor Chahan at the Coffee Excellence Center in Switzerland, which captures the subtle flavors and aromas. Does it work? Is it really working?We'll explore the design and functionality of this innovative brewer, which is capable of effectively extracting a pour-over of any size, and how it uses a metal casing filled with freezing solution to increase the time the coffee is frozen, which leads to a retention of up to 40% volatile aroma compounds, maximizing the flavor potential of your brew. Join us on our journey to discover the complex compounds that make up the flavors and aromas of coffee, and how Chilled Extraction Coffee Brewing can help bring out the best in your cup.
Welcome to "The Flavor Journey," a podcast series dedicated to exploring the world of specialty coffee. In this episode, we will take you on a journey to Kenya and the Guchienda Estate, where we will learn about the iconic coffee terroir and the renowned Bati Brothers, producers of our featured coffee.We will taste and discuss the AA Top Grade Guchienda Estate Specialty Coffee, known for its signature SL28 variety, and its taste profile of blackcurrant, hibiscus, and red grapes, with powerful aromas and refreshing acidity. We will also delve into the importance of traceability and sustainability in the coffee industry and the unique challenges and opportunities of sourcing coffee from Kenya. Join us on this flavor journey and discover the unique taste and quality of Guchienda Estate Specialty Coffee.https://www.memlicoffee.com/product-page/guchienda
Join us as we delve into the world of French press coffee and learn how to brew the perfect cup using the highest quality beans from Memli Coffee Lab. In this episode, we'll cover the basics of French press brewing, including choosing the right beans, grinding and preparing the coffee, and pouring the perfect cup. We'll also share some expert tips and tricks for getting the most flavor and body out of your French press. Whether you're a coffee aficionado or just looking to up your at-home brewing game, this episode has something for you. So tune in and learn how to brew the best French press coffee with Memli Coffee Lab beans.To learn more and get the links to the resources mentioned in this episode, visit our website at memlicoffee.com
In this video, we are dissecting the pouring aspect of coffee brewing. For pour-overs, the way we are pouring affects the agitation between water and coffee ground which ultimately impacts the extraction.Starting with a discussion regarding kettle flow followed by heights before doing a demo with coffee.If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffeeCheck our latest coffee offerings here:https://www.memlicoffee.com/shopTo subscribe to our coffees, visit:https://www.memlicoffee.com/subscriptionsWant to work with us? Check out our wholesale page:https://www.memlicoffee.com/wholesaleJoin one of our in-person tasting and brewing workshop:https://www.memlicoffee.com/workshop______________________________________________________Follow us & contact us on our other platforms below:Instagram: https://www.instagram.com/memlicoffeeWebsite: https://www.memlicoffee.com/Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQPodcast: https://www.memlicoffee.com/memli-coffee-podcastEmail: mehmet.sogan@memlicoffee.com
5 samples of 40 to 50 grams of our finest coffee varieties.1. Peru - Roxsana Rafael - Washed process2. Burundi - Gakenke - Washed process3. El Salvador - Los Pirineos - Sudan Rume - Washed CM process4. Ecuador - Pillcocaja - Rum barrel anaerobic process5. Panama - Rio Caldera Gesha - Static Cherry processIncludes tasting cards and coffee deets information.Whole beans only.Filter roast.
Los Pirineos is a unique farm in El Salvador sitting on the slopes of a stand-alone volcano with sun-filled days and cool breezes, creating an ideal for coffee production.The farm is operated by fifth-generation coffee producer Diego Baraona with a legacy of not only his father Gilberto but more than 130 years of experience.COUNTRY | El SalvadorREGION | UsulutanFARM | Los PirineosFARMER | Baraona familyALTITUDE (MASL) | 1500 metersHARVEST SEASON | April 2022PROCESS | Washed Carbonic MacerationVARIETY | Sudan RumeSOIL TYPE | VolcanicDRYING NOTES | Shaded raised drying beds for 45 daysFeel free to share your thoughts and ideas on the content we approach every week.If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffeeCheck our latest coffee offerings here:https://www.memlicoffee.com/shopTo subscribe to our coffees, visit:https://www.memlicoffee.com/subscript...Want to work with us? Check out our wholesale page:https://www.memlicoffee.com/wholesaleJoin one of our in-person tasting and brewing workshop:https://www.memlicoffee.com/workshop______________________________________________________Follow us & contact us on our other platforms below:Instagram: https://www.instagram.com/memlicoffeeWebsite: https://www.memlicoffee.com/Youtube: https://www.youtube.com/channel/UCYy7...Podcast: https://www.memlicoffee.com/memli-cof...Email: mehmet.sogan@memlicoffee.com
Feel free to share your thoughts and ideas on the content we approach every week.If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffeeCheck our latest coffee offerings here:https://www.memlicoffee.com/shopTo subscribe to our coffees, visit:https://www.memlicoffee.com/subscript...Want to work with us? Check out our wholesale page:https://www.memlicoffee.com/wholesaleJoin one of our in-person tasting and brewing workshop:https://www.memlicoffee.com/workshop____________________________________________________Follow us & contact us on our other platforms below:Instagram: https://www.instagram.com/memlicoffeeWebsite: https://www.memlicoffee.com/Youtube: https://www.youtube.com/channel/UCYy7...Podcast: https://www.memlicoffee.com/memli-cof...Email: mehmet.sogan@memlicoffee.com
Let's talk about puck preparation. The world of espresso has evolved tremendously with the expansions of home brewing and forums. Whenever something new comes up, I always take my time to test it before adopting it into my routine.
For the puck preparation, I keep it quite simple, a dosing cup that fits into the portafilter, a WDTtool to break any clumps, a distribution tool, and a tamper from Barista Hustle. The most important things about puck prep are uniformity and consistency.
Like in pour-over, if you can perform a pre-infusion, that's better, but not necessary, it will help the main extraction to be more uniform.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscript...
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop __________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7... Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com
taken from the roasting world, this technique consists of taking samples of the last part of your dripping pour-over and tasting it!
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscript...
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop __________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7... Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com
There is a lot of coffee books out there. In this video I run through the major coffee books that I used throughout my career and guide you through them so you can select the ones that best fit your need.
This month, we are doing a test and taste on the flat bottom brewer to find the ONE we will use for our QC process. We shorted down to 2 tools: - The Torch brewer ceramic - similar geometry to Orea - The April brewer ceramic
This is Part 4 using an anaerobic process Pacamara from Pillcocaja in Ecuador: https://www.memlicoffee.com/product-page/ecuador-pillcocaja-lot-9-pacamara-inti-rum-oak-barrel-anaerobic
PRODUCER | Ana Maria & Nicolas Eduardo Crespo FARM | Pillcocaja COUNTRY | Ecuador REGION | Azuay VARIETAL | Pacamara LOT | #9 / 28kg PROCESS | "INTI" 18-y.o. Rum Oak Barrel Anaerobic for 120 hours DRYING | Slow dry on African beds ELEVATION | 1650-1700 masl HARVEST | October 2021 - February 2022 TASTING NOTES | Passion fruit, tangerine, lime, peach
In order to streamline our process, we are keeping things as simple as possible. It starts with the roasting parameter check, color analysis, and cupping. Additionally, we also have a brewing step in our QC. Since I started Memli Coffee Lab in 2019, we settled for the V60 in the cone-shaped category. Nonetheless, I kept accumulating new flat bottom drippers until I realized I had too many of them. It’s finally time to select one and only flat bottom Brewer for Memli.
Tasting results and data on Patreon.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
In this video, I want to start an educational series on palate training. This second part focuses on physical and mental prep.
We dive in further regarding resting on our patreon page.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscript...
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ____________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7... Podcast: https://www.memlicoffee.com/memli-cof... Email: mehmet.sogan@memlicoffee.com
I take you through our detailed green coffee control prior to sampling and cupping. It includes density checks, moisture level control, and physical defect sorting. The idea is to pre-select the best green coffee possible because a great cup starts first with great green coffee produced.
Feel free to share your thoughts and ideas on the content we approach every week.
Q&A SESSION
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
Ibrik/cezve is one of our favorite brewing methods. Besides being one of the oldest one, it is also an unfiltered brewing style that can make outstanding world-class cups of coffee.
In this video, I explain why and how we brew our version of the ibrik/cezve.
As always, a great cup starts with good coffee. For this recipe, I am using an anaerobic gesha from Panama produced by Creative Coffee: https://www.memlicoffee.com/product-page/panama-rio-caldera-gesha-static-cherry
For the water, I am using the Memli water kit with 125 ppm as CaCO3 (Alkalinity/Calcium/Magnesium - 50/25/50): https://www.memlicoffee.com/product-page/water-for-coffee-mineral-concentrates
All the equipment are produced by Specialty Turkish Coffee: https://www.specialtyturkishcoffee.com/
My recipe Dose | 8g Water | 70g at 70C Grind size (Commandante) | 2-4 Burner settings | high to low Target End Time | 1'30-2'30
- Grind coffee and place into ibrik/cezve
- Put hot water in ibrik/cezve
- Stir to break clumps
- Start with the highest heat
- Around 1 min start lowering the heat
- When the brew starts rising, lower the heat to the minimum
- Stop by lifting the ibrik/cezve when the brew rises to 1/4 inch below the rim.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
This month, we are doing a test and taste on the flat bottom brewer to find the ONE we will use for our QC process.
This is Part 3 using a natural Ethiopian coffee.
In order to streamline our process, we are keeping things as simple as possible. It starts with the roasting parameter check, color analysis, and cupping. Additionally, we also have a brewing step in our QC. Since I started Memli Coffee Lab in 2019, we settled for the V60 in the cone-shaped category. Nonetheless, I kept accumulating new flat bottom drippers until I realized I had too many of them. It’s finally time to select one and only flat bottom Brewer for Memli.
Tasting results and data on Patreon.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
As the season is slowly changing, I wanted to smoothen the weather transition with an excellently produced Fall coffee with orange and sugary colors. This coffee is the perfect example of a flavor profile highlighting a fresh, bright side with mandarin and star fruit tones as well as a rounder and sweet aspect with panela notes.
Link to the coffee: https://www.memlicoffee.com/product-page/colombia-astrid-medina-lot-1-washed
Astrid Medina is the COE champion of Colombia North 2015. You could say that coffee is a way Astrid is able to keep her family together & help them thrive. Astrid Medina knows that the quality premium paid for her coffee by the highest bidder will bring rewards for her entire family, her employees, and positive improvements to her farm, Buena Vista. She and her husband work tirelessly on their farm to ensure high-quality specialty coffee. Ultimately, this has enabled her eldest daughter to study environmental engineering in Bogota.
COUNTRY | Colombia REGION | Planadas, Tolima TOWN | Gaitania FARM | Finca Buena Vista FARM SIZE | 15ha, 13.5 ha of coffee, 1.5ha of forest reserve ANNUAL PRODUCTION | 500kg FARMER | Astrid Medina VARIETY | Castillo PICKING | Hand-picked at peak ripeness. Floated to further remove defects and de-pulped on the day of harvest. PROCESS | Fully Washed for 35 hours. DRYING | 8 days in full shade + 12-20 days on a covered drying bed ELEVATION | 1,816-2,000 masl HARVEST | December 2021 TASTING NOTES | mandarin, star fruit, panela
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
This month, we are doing test and taste on flat bottom brewer to find the ONE we will use for our QC process.
This is the Part 2 using a washed colombian coffee: https://www.memlicoffee.com/product-page/colombia-el-faro-estate-washed
In order to streamline our process, we are keeping things as simple as possible. It starts with the roasting parameter check, color analysis and cupping. Additionally, we also have a brewing step in our QC. Since I started Memli Coffee Lab in 2019, we settled for the V60 in the cone shaped category. Nonetheless, I kept accumulating new flat bottom dripper until I realized I had too much of them. It’s finally time to select one and only flat bottom Brewer for Memli.
In this video, we do a taste comparison using our Honey processes bourbon from Burundi with a side by side taste and triangulation among the classic kalita, December dripper, torch mountain dripper and April Brewer.
tasting result here: https://www.patreon.com/posts/tasting-sheet-71716018?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
New Limited Coffee Drop | Manuel Gonzalez - Finca Rio Caldera - Gesha Static Cherry - Boquete - Panama https://www.memlicoffee.com/product-page/panama-rio-caldera-gesha-static-cherry
Tasting Notes | strawberry, black cherry, Medjool dates, rambutan, cocoa finish
Creativa Coffee District integrates art and specialty coffee in a unique space where artists are promoted to inspire coffee producers to push the boundaries and propose a new creative approach supporting a new demand for coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide. To contribute to this construction, the program supports transdisciplinary exchange where research spaces arise that lead to questioning, reflection, and new understandings in an experimental and innovative environment conducive to creation.
COUNTRY | Panama REGION | Tierras Altas, Boquete PRODUCING PARTNER | Creativa Coffee District FARMER | Manuel Gonzalez FARM | Inmobiliaria Rio Caldera VARIETY | Gesha PICKING | Manual PROCESS | Static Cherry 60hr Anaerobic DRYING | Double-Shaded Patio ELEVATION | 1,350 masl HARVEST | 2021/2022
Manuel Gonzalez brings beautifully ripe cherries to us at CCD mill, and the work begins. First, we make sure the quality is there. We look for average Brix levels of 18° or higher, and a pH above 4.5. After this, we assign the different lots to one of four fermentation designs. Each one is carefully crafted to suit each lot, bringing their unique characteristics to the forefront, setting the stage for works of art to take form in the roastery and the cup.
Each lot is placed into sealed valved plastic circular tanks, with 270kg of cherry in each. The valve allows oxygen to escape, creating an anaerobic environment. The tanks are housed in-house and generously shaded to maintain average temperatures of 28° celsius.
Static Cherry is where we begin to explore newer horizons and begin to leave the traditional behind. We see more development of lactic acidity in the cup, darker fruit notes, with a big, creamy body. We begin to see more complex notes appear, with more nuances within each canvas. Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
New Coffee Drop | El Faro Estate - Equation Coffee - Tolima, Colombia https://www.memlicoffee.com/product-page/colombia-el-faro-estate-washed
Tasting Notes | caramel, cinnamon, pear, apple & green grapes
This coffee started as a project from Equation coffee in Tolima, Colombia. In order to promote small farmers who don't have access to the market, the team at Equation has tasted and selected the few best lots from each farmer to create an Estate coffee that benefits all. These are coffees that come from specific farms and have full traceability back to the region, farm, grower, processing method, and varietal. By breaking the entrance barrier to specialty coffee, this rising tides aim to lift all ships and this coffee is a great representation of Colombia's simple yet natural goodness.
COUNTRY | Colombia REGION | Tolima PRODUCING PARTNER | Equation Coffee FARMERS | Smallholder farmers VARIETY | Typica, Castillo & Caturra PICKING | Manual PROCESS | Fully Washed DRYING | 3-4 weeks ELEVATION | 1,533 masl HARVEST | 2021/2022 TASTING NOTES | caramel, cinnamon, pear, apple & green grapes
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
This month, we are doing a test and taste on flat bottom brewer to find the ONE we will use for our QC process.
In order to streamline our process, we are keeping things as simple as possible. It starts with the roasting parameter check, color analysis and cupping. Additionally, we also have a brewing step in our QC. Since I started Memli Coffee Lab in 2019, we settled for the V60 in the cone shaped category. Nonetheless, I kept accumulating new flat bottom dripper until I realized I had too much of them. It’s finally time to select one and only flat bottom Brewer for Memli.
In this video, we do a taste comparison using our Honey processes bourbon from Burundi with a side by side taste and triangulation among the classic kalita, December dripper, torch mountain dripper and April Brewer.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: mehmet.sogan@memlicoffee.com
I want to start an educational series on palate training. The first and foremost of sensory training is olfactory through smell training kits and gustatory via triangulation.
This first part focus on the technical training aspect with increasing difficulties during triangulation.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee
Check our latest coffee offerings here: https://www.memlicoffee.com/shop
To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions
Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Email: mehmet.sogan@memlicoffee.com
Revisiting the Flavor Pairing concept with a simpler framework. In this episode, we are deciphering pairing from a broader approach of flavors:
- intro
- food flavor category
- flavor pairing framrework
From birth until now, in the latest podcast episode, I decipher the consequences of experiences in our perceptions. The sensory world includes not just smell and taste but also sight, touch, and sound. Over my last 3 years in coffee, I went deep on understanding sensory science, neuroscience, and how we perceive things. From taste and olfactory research to sound triggers and visual memory. Every one of us has a different perception of flavor for instance. That goes the same for perception or sounds or smell based on a few factors that I mentioned in this podcast. By taking my story as an example, I explain this process in 4 steps from our heritage to our impact: 1. Sensory background 2. Sensory experience 3. Sensory mindset 4. Sensory signature
Hope you’ll make it through the very long podcast episode
How does bitterness work in Coffee? - Bitterness in Green Coffee - Types of Bitterness - How we perceived bitterness - Bitterness in Roasting - Bitterness in Brewing and Lifestyle
Gakenke has a beautifully rich history surrounding the hospitality and sharing nature of the Burundian people. The washing station managed by Gratien Nankwahombaye employs nearly 2,700 farmers around the hills of the city of Gatare. Each farmer has 1-2 ha with 250 trees of Red Bourbon on average per ha picked by hand. Quality assurance begins as soon as farmers deliver their cherries.
Burundi has long been overlooked in comparison to its neighboring East African specialty coffee producing powerhouses. The country’s coffee is produced almost entirely by smallholder farmers, and much of this small-scale production is of exceptional quality.
With distinctive sweet, clean and often floral coffees, Burundi, every year, is increasingly is putting itself on the specialty coffee map.
Building washing stations and expanding agricultural extension work can be great ways to improve coffee quality. Washing stations are pivotal in improving cup profile standards and the global reputation of Burundian coffee.
Gakenke has a beautifully rich history surrounding the hospitality and sharing nature of the Burundian people, as well as their love for their home brewed beers. The region, like most, is home to quite an abundance of banana trees and so, the abundance of trees brings with it, an abundance of urwawa. The consumption of urwawa was done so using a clay pot called “intango” and small straws called “imikenke” (where the name of Gakenke comes from).
Now, back in the day, the Burundian people only worked in the mornings as the afternoons were a time for socializing and gathering as neighbours. A member of the community was selected for a particular day and it was their responsibility and pleasure to host and brew for the community in a time where all came together to drink, socialize and make merry.
Gakenke station was built in 1991. With 224 drying beds, the station can process up to 750 metric tons per season. The station has 2 flotation tanks, 10 fermentation tanks, and 2 soaking tanks. The drying field has 150 raised beds.
Gakenke station spread over 22 hills in Gatare commune, Kayanza province. These are organized in groups of 30 people, headed by a producer leader to facilitate communication and organization with the washing station.
The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.
All coffee trees in Burundi are Red Bourbon, which is tightly controlled by the government for reasons of quality. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi.
Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of production for the 3-4 years it will take new plantings to begin to yield. Despite the ubiquity of coffee growing in Burundi, each smallholder produces a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.
Lot #13 - Anaerobic in 18-y.o Rum Oak Barrel for 120hr Sidra
The Sidra varietal is a new hybrid made from Bourbon and Typica, picking out the best of those two varieties. It takes the sugary aspect and syrupy mouthfeel of a Bourbon and the clarity and bright side of a Typica.
Enjoy this fine dessert. Here, I want to take you to my home country: France. You will experience distinct aromas of sweet vanilla pastries and pralines like in a boulangerie followed by a delicate raspberry and floral note of fleur d'oranger (orange blossom).
PRODUCER | Ana Maria & Nicolas Eduardo Crespo
FARM | Pillcocaja
COUNTRY | Ecuador
REGION | Azuay
VARIETAL | Sidra
LOT | #13 / 6kg
PROCESS | "INTI" 18-y.o. Rum Oak Barrel Anaerobic for 120 hours
DRYING | Slow dry on African beds
ELEVATION - 1650-1700 masl
HARVEST | October 2021 - February 2022
PRODUCER | Roxana Rafael
COUNTRY | Peru
REGION | Cajamarca
VARIETY | Bourbon
LOT | #28
PROCESS | Washed + 12 hours of fermentation
DRYING | 8-10 days shaded followed by 3-4 days in the sun
ELEVATION | 1,800 masl
HARVEST | 2021/2022
TASTING NOTES | honey, grapes, apple, milk chocolate
Lot #9 - Anaerobic in 18-y.o Rum Oak Barrel for 120hr Pacamara
PRODUCER | Ana Maria & Nicolas Eduardo Crespo FARM | Pillcocaja COUNTRY | Ecuador REGION | Azuay
VARIETAL | Pacamara
LOT | #9 / 28kg PROCESS | "INTI" 18-y.o. Rum Oak Barrel Anaerobic for 120 hours DRYING | Slow dry on African beds ELEVATION | 1650-1700 masl HARVEST | October 2021 - February 2022 TASTING NOTES | Passion fruit, tangerine, lime, peach
The technique used to ferment these two powerful varietals (Sydra / Pacamara) began as a project to create something distinctive in the final cup. Pillcocaja partnered with the most recognized Ecuadorian producer of brandy and rum, Zhumir. They provided French oak barrels in which rum was aged for legitimate 18 years in their cellars. This rum is called “Ron Zhumir Bicentenario”.
The challenge was to adapt caps and valves of stainless steel to two barrels. All done the same day that the rum was released. We placed the coffee in the barrels for 48 hours and blended it with all the fresh aromas inside the barrels. This transferred unique flavors from the aged rum to the coffee. It was important for us that the wood of the barrel was still moist and hermetically sealed for a correct anaerobic fermentation of strict 120 hours.
Finally, the coffee was dried slowly in the dryer room in African beds of a single level to achieve uniformity. We baptized this technique as INTI, which in the native Quechua language means “Sun God”, due to its powerful profile and history.
Open conversation about the concept of Balance in Coffee. Starting from its definition to its limits, we cover the idea behind balance in coffee.
Tasting notes | Papaya, Citrus fruits, Sugarcane, Sweet Spices
We are honored and excited to introduce you to a very special lot from our dear friend at Pillcocaja in Ecuador for the second year in a row. Together, we are pursuing more quality, traceability, and innovation. This is a series of 3 nano-lots from Pillcocaja for anyone who wishes to board a sensorial discovery trip.
Lot #2 - Golden Honey Typica
Harvested by up to 40 women from the valley, this coffee was pulped and placed directly on the most ventilated African beds in the room, all on a single level to ensure homogeneity of drying. The golden honey process expresses a radiant golden color as it dries and is a representative of Pillcocaja for its intense flavors of tropical fruits from the area.
This coffee is an invitation to travel. When you start a new journey, you always have a foot home. Your thoughts, habits, and sweet comfort are still similar, except that you've built up some courage to hit the road.
This lot is the perfect introduction to Pillcocaja.
The complexity of this coffee is better enjoyed slowly to fully grasp the aromas and flavors as they evolve. This coffee will first remind you of your sweetest childhood memory with sweet baking spices. The first sips will take you to the road with a bright structured acidity supported by mandarin and lemon notes followed by a soft tropical fruit sweetness like papaya. Moving on, you will enjoy the silkiness of the mouthfeel making you want to drink it more. As the day ends and the coffee cools a bit, a rewarding fruity finish complements an increased sweetness from the sugarcane note.
https://www.memlicoffee.com/product-page/ecuador-pillcocaja-lot-2-typica-golden-honey
A long discussion about sweetness detailed in 3 parts: 1/ Basic definition and sensory mechanism 2/ Sweetness in coffee & SCA Definition 3/ Sweetness in farming, roasting, brewing, consuming
References: SCA Cupping Handbook Sensory Summit 2020, 2021 The Perfect Meal Flavor Matrix
A great decaf starts with a great coffee. We put the same effort and quality into every single offering we propose. We want to source a coffee that can be a versatile coffee for non-caffeine drinkers as well as an amazing after-dinner coffee that doesn't leave you with a bitter finish. This single variety Tabi from the region of Quindio in Colombia matches perfectly our mission, value, and principles.
At Memli Coffee, we enjoy experimenting with pairing and afternoon coffee experiences. With sweet notes that pair with dessert as well as some cheese, this Tabi variety coupled with the Sugarcane decaf process ensures preservation of the coffee's sweetness while removing caffeine.
COUNTRY | Colombia
REGION | Quindio
FARM | Smallholders growers
ALTITUDE | 1,450 - 1,500 masl
PROCESS | Washed + Sugarcane Decaf by DESCAFECOL
VARIETY | Tabi
HARVEST | 2021/2022
TASTING NOTES | caramel, chocolate, mixed berries
A great decaf starts with a great coffee. We put the same effort and quality into every single offering we propose. We want to source a coffee that can be a versatile coffee for non-caffeine drinkers as well as an amazing after-dinner coffee that doesn't leave you with a bitter finish. This single variety Tabi from the region of Quindio in Colombia matches perfectly our mission, value, and principles.
At Memli Coffee, we enjoy experimenting with pairing and afternoon coffee experiences. With sweet notes that pair with dessert as well as some cheese, this Tabi variety coupled with the Sugarcane decaf process ensures a preservation of the coffee's sweetness while removing caffeine.
How do we perform quality control and ensure consistency and quality of our coffee? I’m answering it in our new podcast episode. Once we receive the coffee, we sample and profile it with a trial-and-error process until we find the flavor profile we want. We then cup it according to the SCA (Specialty Coffee Association) and give it a score with all the flavor attributes that you can find on our website. Then, once we profiled it to match our target, what do we do to get the same result every week? The SCA cupping sheet is a tool to evaluate if coffee is a specialty coffee(80+ points) or a commodity coffee. For our purpose use the same cupping protocol with a different scoring sheet internally created. First, we rest the coffee for 2 days, sometimes 4. We use the 10 most important attributes of coffee with a 3-point scoring scale and allow a tolerance of 5%. Besides this, we also check the whole bean color and ground color with a 3% tolerance as color is one of the main drivers for flavor. Finally, we also add another layer by brewing it a week after, just to ensure a good extraction and flavor matching with filter and espresso. Check out our podcast for more!
COUNTRY | Colombia
REGION | Tolima
FARM | El Vergel
PRODUCERS | Bayter brothers
ALTITUDE | 1,500 masl
PROCESS | Koji Natural
VARIETY | Red Bourbon
HARVEST | January 2022
TASTING NOTES | Tropical fruits, berries, white grapes, floral
Background
The story of koji’s usage can be found in the cultural organization and development of civilization in Asia and the emergence of koji precedes human’s discovery of coffee by some nine or ten millennia.
Koji fermentation is a unique kind of process. Rather than producing alcohol or carbon dioxide or organic acids, koji has the ability to transform its substrate differently than yeast or bacteria. Depending on the fermentation conditions, koji produces varying ratios of both amino acids like glutamate as well as amylase enzyme, which can saccharify the starches in something like rice, making them available for fermentation by yeast into sake. The ratios at which each metabolic byproduct is produced depends on the strain of koji as well as temperature.
Koji in Coffee
This project started from an ongoing work between Koichi Higuchi (Higuchi Matsunosuke Shoten Co.), a Japanese producer of koji spores and Christopher Feran, renown coffee consultant using koji as a way to manipulate the flavor of coffee by inoculating and growing different strains of koji on green coffee—generated unconventional and unusual cup profiles.
They then partnered up with the finish barista champion Kaapo Paavolainen and the Bayter brothers from El Vergel to scale up this project.
Koji serves as a processing agent—saccharifying polysaccharides and complex starches to make them available for secondary fermentation by other microbes as well as enzymatic processes within the coffee itself, while also producing glutamates that improve cup structure. No koji spores would end up in the final cup.
COUNTRY | Colombia
REGION | Cundinamarca
FARM | Finca Hawaii
FARMER | Luis and Rigoberto Herrera, Cafe Granja La Esperanza
ALTITUDE (MASL) | 1450-1530 meters
HARVEST SEASON | 2021/2022
PROCESS | Natural
VARIETY | Mokka
SOIL TYPE | Volcanic
DRYING NOTES | Shaded raised drying beds for 25 days
https://www.memlicoffee.com/product-page/colombia-finca-hawaii-mokka-natural
COUNTRY | El Salvador REGION | Usulutan FARM | Los Pirineos FARMER | Baraona family ALTITUDE (MASL) | 1500 meters HARVEST SEASON | March 2021 PROCESS | Black Honey VARIETY | Pacamara SOIL TYPE | Volcanic DRYING NOTES | Shaded raised drying beds for 25 days
Ratio | 1:2.4 Dose | 18g Yield | 44g at 201°F Brew time | 30 sec
Have you ever felt tired after a long day tasting actively too much coffee? Or focusing on a screen for too long? Or that loud sound on a plane for 6-7 hours?
The concept behind sensory fatigue may explain why we're feeling tired after experiencing intense sensorial experiences. In this podcast I discuss more about it and how we can find a solution to mitigate that fatigue through mindfulness and rest.
COUNTRY | El Salvador REGION | Usulutan FARM | Los Pirineos FARMER | Baraona family ALTITUDE (MASL) | 1500 meters HARVEST SEASON | March 2021 PROCESS | Black Honey VARIETY | Pacamara SOIL TYPE | Volcanic DRYING NOTES | Shaded raised drying beds for 25 days
Pour-over recipe
Ratio: 60 g/L Dose: 10g Water: 160g at 198°F Grind: medium-fine - Comandante: 20-25 clicks // Baratza: 14 Pre-infusion/Bloom: 40g - 30 sec Pulses: 60g @30sec / 60g @ 1min Brew time: 2'15 - 2'30 min.
This week I explore and play with espresso roasts brewed with filter method. As such I chose our Bolivian espresso with the ibrik/Cezve.
Traditionally, I'll go for a light natural coffee on ibrik to extract all those amazing fruity sweetness. This time, with a medium-light espresso roast from Bolivia, I try to minimize over-extraction and get a clean tasting cup of coffee
COUNTRY - Colombia
REGION - Tolima
FARM - El Vergel
PRODUCERS - Bayter brothers
ALTITUDE - 1,500 masl
PROCESS - Semi-Washed
VARIETY - Java
HARVEST - May 2021
TASTING NOTES - Vanilla cake, mandarin, floral
PRODUCERS - smallholder farmers
DRY MILL OWNER: Eyasu Worasa
COUNTRY - Ethiopia
REGION - Gedeb
VARIETY - Dega
PROCESS - Natural - 22 days on raised beds
SOIL TYPE - Red, heavy forest
ELEVATION - 2000 - 2300 masl
HARVEST - January 2021
TASTING NOTES - raspberry, blackberry, vanilla, floral, clementine
FACTORY NAME - Kiunyu COOPERATIVE - Karithathi Farmers Cooperative Society TOWN - Kerugoya REGION - Kirinyaga ALTITUDE - 1,650 masl HARVEST - 2021 TEMPERATURE - 13 - 25 C SOIL - Red Volcanic PROCESS - Washed + soaking VARIETIES - SL34 (99%), Ruiru 11 (1%)
https://www.memlicoffee.com/product-page/kenya-kiunyu-washed
FACTORY NAME - Kiunyu COOPERATIVE - Karithathi Farmers Cooperative Society TOWN - Kerugoya REGION - Kirinyaga ALTITUDE - 1,650 masl HARVEST - 2021 TEMPERATURE - 13 - 25 C SOIL - Red Volcanic PROCESS - Washed + soaking VARIETIES - SL34 (99%), Ruiru 11 (1%) https://www.memlicoffee.com/product-page/kenya-kiunyu-washed
PRODUCER - Granja La Esperanza
COUNTRY - Colombia
REGION - Valle de Cauca
VARIETY - Pacamara
PROCESS - XO Natural
ELEVATION - 1,570 - 1850 meters masl
HARVEST - 2021
TASTING NOTES - Tropical fruits, amaretto, brown sugar, chocolate
https://www.memlicoffee.com/product-page/colombia-pacamara-xo
PRODUCERS - Alejandro Lainez
COUNTRY - Guatemala
REGION - San Pedro Necta, Huehuetenango
VARIETY - Catuai, Caturra
FARM SIZE - 19ha
PROCESS - Washed for 18 hrs
DRYING - Patios for 6-7 days
PICKING - Manual
ELEVATION - 1700 masl
HARVEST - January-June 2021
TASTING NOTES - butterscotch, grapes, prunes, crisp apple
PRODUCER - Granja La Esperanza COUNTRY - Colombia REGION - Valle de Cauca VARIETY - Pacamara PROCESS - XO Natural ELEVATION - 1,570 - 1850 meters masl HARVEST - 2021 TASTING NOTES - Tropical fruits, amaretto, brown sugar, chocolate
Ibrik/Cezve recipe
Ratio: 1:10 Dose: 7g Water: 70g at 150°F Brew time: 1'45 min.
PRODUCER - 9 Families in Ayarza
COUNTRY - Guatemala
REGIONS - Santa Rosa
VARIETY/CULTIVAR - Bourbon, Yellow Catuai, Caturra
PROCESS - Natural
ELEVATION - 1800 masl
HARVEST - January - April 2021
TASTING NOTES - grapes, berries, chocolate, red wine
https://www.memlicoffee.com/product-page/el-porvenir-ayarza-wine-series-guatemala
PRODUCERS - Rodriguez family
COUNTRY - Bolivia
REGION - Samaipata
VARIETY - Caturra
FARM SIZE - 45 HA planted in 2014
PROCESS - Washed for 24 hrs
DRYING - Mechanical
PICKING - Manual
ELEVATION - 1600 masl
HARVEST - December 2020
TASTING NOTES - caramel crumbles, plums, figs, hazelnut
https://www.memlicoffee.com/product-page/bolivia-el-fuerte-washed
PRODUCER - Ana Maria & Nicolas Eduardo Crespo
FARM - Pillcocaja
COUNTRY - Ecuador
REGION - Azuay
VARIETAL - Typica
LOT - #13 / 28 lbs
PROCESS - Carbonic Maceration for 96 hours
DRYING - 24 days, 50% Shaded African Beds
ELEVATION - 1700 masl
HARVEST - August 2020
TASTING NOTES - raspberry jam, cherry, white chocolate, grapes
This experimental lot opens up new flavors for the coffee and highlights the importance of terroir and fermentation in coffee. Expect tons of jammy red fruits like raspberries & cherries; grapes, and white chocolate without any over-fermented notes or boozy character. A clean, sweet, and perfectly balanced cup
PRODUCER - Ana Maria & Nicolas Eduardo Crespo
FARM - Pillcocaja
COUNTRY - Ecuador
REGION - Azuay
VARIETAL - Typica
LOT - #4 / 570 lbs
PROCESS - Golden Honey
DRYING - 20 days, 50% Shaded African Beds
ELEVATION - 1700 masl
HARVEST - August 2020
TASTING NOTES - Tropical fruits (papaya, banana), Acai berries, Sugar Cane, Chocolate
PRODUCER - Ana Maria & Nicolas Eduardo Crespo
FARM - Pillcocaja
COUNTRY - Ecuador
REGION - Azuay
VARIETAL - Sidra
LOT - #8 / 138 lbs
PROCESS - Fully Washed for 20 hours
DRYING - 14 days, 70% Shaded African Beds
ELEVATION - 1700 masl
HARVEST - August 2020
TASTING NOTES - Vanilla, Dried Fruit, Floral, Almond
https://www.memlicoffee.com/product-page/ecuador-pillcocaja-lot-8-sidra-washed
- Introduction to the concept of water for coffee
- Water for different roast profile
- Water for a different type of drinks
- Solutions
PRODUCER - Granja La Esperanza
COUNTRY - Colombia
REGION - Valle de Cauca
VARIETY - San Juan
PROCESS - XO Natural
ELEVATION - 1,400 - 1850 meters masl
HARVEST - October 2020
TASTING NOTES - cherry, berries, chocolate liqueur
Using mindfulness and observation to adapt your pouring pattern and get your targeted brew time.
Learn how to check visually your espresso-making process at each step. Clean Flush Grind Tamp Brew
From personal experience, I consolidated 7 tips to taste coffee with mindfulness and get the best of your experience.
Recipe: Ratio - 18g / 280g Water temp - 203F / 95C Grind size - med/fine - prepare a crater with a chopstick Pouring Pattern - 1 pour ending at 1'50 starting from the center to the outer
Brew with Memli - New Drop - Gute Sodu - Grade 1 Washed Dega - Guji by Memli Coffee Lab
ETHIOPIA - HALO BERITI GRADE 1 SPECIAL PREP https://www.memlicoffee.com/product-page/halo-beriti
- Green Coffee Freshness
- Roasted Coffee Freshness
- Ground Coffee Freshness
- Brewed Coffee Freshness
A small episode about how we can improve our sensory by looking closer to several aspects of our lives namely: - Time of the day - Stress - Diet - Habits
Want to finally enjoy turkish coffee? Put your headphones and discover how I create a cleaner beverage !
A simple home dial-in for espresso that will avoid wasting time, effort and money while getting a pretty good result
What's the effect of coffee ratio on your brew? How's the grind size affect the taste of your coffee?
Principles of food pairing Science behind flavor pairing Protocol Coffee & Roast pairing