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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