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Coffee Sensory Podcast - Memli Coffee Lab

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Episodes of Coffee Sensory Podcast

Brew with Memli - Our Iced Coffee Recipe by Memli Coffee Lab
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 cla
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 |
Freshness, Defects And Uniformity in Coffee by Memli Coffee Lab
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 O
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
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
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 th
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 th
1. Definition 2. Lexicons 3. Redefining Body/Mouthfeel 4. Explanations
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 profil
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 Ba
Espresso recipe Ratio: 1:2.25 Dose: 16g Yield: 36g at 200°F Brew time: 25 sec
Ibrik/Cezve recipe Ratio: 1:9 Dose: 8g Water: 70g at 165°F Brew time: 1'20 min.
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 | Volca
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
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 experie
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
Coffee Education by Memli Coffee Lab
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.
A Story of Sensory & Cups by Memli Coffee Lab
https://www.memlicoffee.com/product-page/halo-beriti PRODUCER - 750 smallholder farmers COUNTRY - Ethiopia REGIONS - Gedeb, Yirgacheffe CULTIVAR - Heirloom Ethiopian varieties PROCESS - Washed ELEVATION - 2100 - 2300 masl HARVEST - Janua
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
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