Coffee Sensory Podcast - Memli Coffee Lab

In this episode, we're back outside and how surfing and coffee have so many parallels. Join us as we uncover valuable lessons learned from surf 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.

Welcome to Memli Coffee Lab's brewing guide for the April Brewer! In this podcast, we'll walk you through our approach to brewing with this fantastic coffee maker, using our tried-and-true recipe for a delicious cup of coffee. Coffee: We'll be using 15 grams of our washed Guatemala light roast Water: 225 milliliters of water at precisely 92 degrees Celsius (198 degrees Fahrenheit). Brewing Technique: We'll perform the pour-over in 3 equal pours of 75 milliliters each. Grind size: - Ditting Lab Sweet: 9 - Commandante: 27-28 - Baratza: 20-22 - 1zpresso: 18-20 Why Memli's Recipe Works: Our brewing method for the April Brewer is all about precision and extracting the best flavors from your coffee beans. With a thoughtful combination of coffee-to-water ratio and temperature (1:15), we aim to bring out the unique characteristics of each coffee variety, especially with the Guatemalan flavor profile. Join us in this step-by-step tutorial as we guide you through the process, from preparing your beans to mastering the pouring technique. Whether you're a seasoned coffee enthusiast or just starting your journey into the world of specialty coffee, this guide will help you brew a remarkable cup with the April Brewer. If you're ready to elevate your coffee game, hit that play button, and let's get started! Don't forget to like, subscribe, and hit the notification bell to stay updated with our latest coffee brewing tips, reviews, and more. Happy brewing! 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

In this episode, we're back in the kitchen and how the world of chocolate and coffee has so many parallels. Join us as we uncover valuable lessons learned from cocoa 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.

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/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

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/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 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

Sensory Podcast - 2022 to 2023 by Memli Coffee Lab

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/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

5 samples of 40 to 50 grams of our finest coffee varieties. 1. Peru - Roxsana Rafael - Washed process 2. Burundi - Gakenke - Washed process 3. El Salvador - Los Pirineos - Sudan Rume - Washed CM process 4. Ecuador - Pillcocaja - Rum barrel anaerobic process 5. Panama - Rio Caldera Gesha - Static Cherry process Includes 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 Salvador REGION | Usulutan FARM | Los Pirineos FARMER | Baraona family ALTITUDE (MASL) | 1500 meters HARVEST SEASON | April 2022 PROCESS | Washed Carbonic Maceration VARIETY | Sudan Rume SOIL TYPE | Volcanic DRYING NOTES | Shaded raised drying beds for 45 days 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

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

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

Selective cupping, what it it? by Memli Coffee Lab

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 1. Grind coffee and place into ibrik/cezve 2. Put hot water in ibrik/cezve 3. Stir to break clumps 4. Start with the highest heat 5. Around 1 min start lowering the heat 6. When the brew starts rising, lower the heat to the minimum 7. 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