Coffee Sensory Podcast - Memli Coffee Lab

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,...

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...

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 Coffe...

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...

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...

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...

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 f...

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 shap...

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 th...

Back To Basics - Our View On Espresso by Memli Coffee Lab

C price Cost of production Inflation impact Ideas

New Patreon Page by Memli Coffee Lab

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...

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...

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 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...

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

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 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...

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 Ho...

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 princip...