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Memli Coffee Lab
United States
เข้าร่วมเมื่อ 25 ก.ค. 2019
Welcome to our TH-cam channel where we explore the world of coffee from a sensory angle and meaning behind what we love the most - coffee!
About Memli Coffee:
Our mission is to offer a unique sensory experience by consistently sourcing traceable, seasonal, and fine micro-lot of coffee with exceptional flavor profiles. To do so we highlight the synergy between each coffee's natural terroir, the farming practices, and the coffee variety via our delicate roasting approach to reveal the beauty of each coffee from the inside out. This results in a series of outstanding coffee mindfully roasted that creates specific memories and emotions.
About Memli Coffee:
Our mission is to offer a unique sensory experience by consistently sourcing traceable, seasonal, and fine micro-lot of coffee with exceptional flavor profiles. To do so we highlight the synergy between each coffee's natural terroir, the farming practices, and the coffee variety via our delicate roasting approach to reveal the beauty of each coffee from the inside out. This results in a series of outstanding coffee mindfully roasted that creates specific memories and emotions.
Brewing Hack: Get the Perfect Total Brew Time
Struggling to hit the perfect brew time? Say no more! In this video, I’m revealing a simple yet powerful hack to nail the ideal total brew time every single time. This tip will ensure your coffee hits the sweet spot, balancing flavor and strength perfectly.
What You'll Learn:
- Why brew time is crucial for a perfect cup
- How to adjust your technique for different coffee methods
- A foolproof formula to achieve consistent results every time
No more guessing or uneven cups-just perfectly timed, delicious coffee every time you brew.
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:
www.patreon.com/memlicoffee
Check our latest coffee offerings here:
www.memlicoffee.com/shop
To subscribe to our coffees, visit:
www.memlicoffee.com/subscription
Want to work with us? Check out our wholesale page:
www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop:
www.memlicoffee.com/workshop
____________________________________________________
Follow us & contact us on our other platforms below:
Instagram: memlicoffee
Website: www.memlicoffee.com/
Podcast: www.memlicoffee.com/memli-cof...
Email: mehmet.sogan@memlicoffee.com
What You'll Learn:
- Why brew time is crucial for a perfect cup
- How to adjust your technique for different coffee methods
- A foolproof formula to achieve consistent results every time
No more guessing or uneven cups-just perfectly timed, delicious coffee every time you brew.
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:
www.patreon.com/memlicoffee
Check our latest coffee offerings here:
www.memlicoffee.com/shop
To subscribe to our coffees, visit:
www.memlicoffee.com/subscription
Want to work with us? Check out our wholesale page:
www.memlicoffee.com/wholesale
Join one of our in-person tasting and brewing workshop:
www.memlicoffee.com/workshop
____________________________________________________
Follow us & contact us on our other platforms below:
Instagram: memlicoffee
Website: www.memlicoffee.com/
Podcast: www.memlicoffee.com/memli-cof...
Email: mehmet.sogan@memlicoffee.com
มุมมอง: 261
วีดีโอ
The Ultimate Coffee Hack: How to Brew Any Coffee!
มุมมอง 74114 วันที่ผ่านมา
Do you have a new unfamiliar coffee? Tired of inconsistent brews? Say goodbye to bad coffee with this foolproof tip that works for ANY coffee type! Whether you're brewing a light roast, dark roast, or anything in between, this simple recipe guarantees a perfect cup every time. No more guesswork-just pure coffee bliss. In this video, I’m sharing my go-to brewing method that’s adaptable, easy, an...
Cocinare vs. Brewista: The Ultimate Kettle Showdown
มุมมอง 231หลายเดือนก่อน
In today's video, we're putting two popular kettles head-to-head: the Cocinare and the Brewista. If you're serious about brewing the perfect cup of coffee, you know how crucial a good kettle is. We're diving deep into the details to see which one stands out in terms of flow, thermal stability, design, and, most importantly, the taste it helps produce. - Flow Control: See how each kettle handles...
Exploring the Cocinare Flow Kettle with our limited Tanzanian Gesha
มุมมอง 180หลายเดือนก่อน
In this video, we put this innovative kettle to the test using our premium Tanzanian Gesha beans. Discover the perfect harmony between cutting-edge brewing technology and one of the world's finest coffee varieties. We'll delve into the kettle's features, performance, and how it elevates the brewing experience of our exclusive Tanzanian Gesha. Whether you're a coffee aficionado or just starting ...
Pulling shots with the Picopresso from Wacaco
มุมมอง 858หลายเดือนก่อน
This week I am reviewing the Picopresso, a portable espresso maker! The world of brewing coffee on the go was limited to Aeropresses until Wacaco came up with the Picopresso. Can the picopresso pull real shots? 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, che...
Brew with Memli - Chiroso Honey on Origami
มุมมอง 148หลายเดือนก่อน
We are excited to introduce this new seasonal Chiroso coffee from Colombia. Inspired by barista competition, I brewed the entire coffee through the paragon to highlight the complexity of this red honey Chiroso. This exclusive coffee from Fernando Oka and William Ortiz smells like summer with aromas of sweet tropical fruits mingling with fresh florals and sweet vanilla. On the palate, it is rich...
How to Brew Sidra washed from Colombia with Apax Lab Tonik mineral!
มุมมอง 361หลายเดือนก่อน
In this video, we are brewing, our latest limited edition coffee from Granja La Esperanza Finca Potosi with a washed Sidra. We will also be using the Apax tonik mineral to add a little kick after the brew! This new Sidra washed process has a sweet melon and floral aroma with soft red fruit notes like strawberries and white chocolate. On the palate, it is clean and delicate with flavors of melon...
Brewing the Perfect Iced Pour-Over
มุมมอง 1K2 หลายเดือนก่อน
As summer approaches, we have to discuss iced coffee! In this video, I'm going to show you how to brew the perfect iced pour-over coffee using our latest microlot from Fazenda Bome in Brazil. Recipe Dose | 17g Water | 160mL at 94C Specs | 50:50:20 (Alkalnity:Ca:Mg) Brewer | Orea v3 Filter | Sibarist Grind | Fine (7.5 dittiing) Pours | 50-50-60 End Time | 2'00 Ice cubs | 70g Room temp water by-p...
Orea Showdown: Which one is the best?
มุมมอง 3282 หลายเดือนก่อน
In this video we are comparing side by side the Orea V3 plastic vs. the new Ceramic one. Using the same Ethiopian Natural, the main difference besides the material is also the hole configuration at the bottom of the brewers. We can pick out a difference in taste when brewing with the same parameter, but is it because of the material or the holes? Curious to hear your thoughts. Feel free to shar...
How to Brew Competition Coffee featuring Granja la Esperanza Sidra Natural
มุมมอง 2242 หลายเดือนก่อน
This one-of-a-kind seasonal Sidra variety is cultivated in Hacienda Potosi, a world-renowned farm from Granja La Esperanza of only 1.5 ha of land for this variety. The hybrid fermentation combines the benefits of both worlds with 40 hours of fermentation in whole cherries followed by a second fermentation in mucilage for 20 hours. Ratio | 60g/L Dose | 12g Water | 200mL at 92C Bloom | 50g / 40 s...
Brewing the Best of Bolivia & Ethiopia: New Coffee Tasting Guide
มุมมอง 1783 หลายเดือนก่อน
Discover the vibrant flavors of our newest coffee gems from Bolivia and Ethiopia in this comprehensive brewing and tasting guide. Join us at Memli Coffee Lab as we introduce two remarkable varieties that promise to elevate your coffee experience with their distinctive profiles. ☕ Bolivia - Light Carbonic Maceration Natural Catuai: Tasting Notes: Blackberry, Pomelo, Hibiscus This micro-lot delig...
Decaf Delight: Perfect your EA Sugarcane Decaf Brewing at Home
มุมมอง 2364 หลายเดือนก่อน
Unleash the full potential of your EA Sugarcane Decaf coffee with our ultimate brewing guide! We walk you through every step you need, from understanding the charm of EA Sugarcane Decaf, choosing the right equipment, perfecting your grind size, to mastering brewing techniques. With our precise recipe and brewing tips, you will experience the rich, unique flavors of this decaf like never before....
Day in a Life of a Competitor - Winning the 2024 US Cup Tasters Championship
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Step into the world of specialty coffee as we unveil the thrilling journey behind my recent triumph at the 2024 US Cup Tasters Championship. From meticulous sensory evaluations to the euphoria of victory, this exclusive behind-the-scenes footage will captivate coffee aficionados and enthusiasts alike. Feel free to share your thoughts and ideas on the content we approach every week. If you would...
Espresso Tasting 101: A Sensory Journey into the World of Specialty Coffee #espresso #tasting
มุมมอง 1.1K5 หลายเดือนก่อน
Espresso Tasting 101: A Sensory Journey into the World of Specialty Coffee #espresso #tasting
Is This the Best Grinder Ever? | Ditting Sweet Lab 807 Complete Review
มุมมอง 6625 หลายเดือนก่อน
Is This the Best Grinder Ever? | Ditting Sweet Lab 807 Complete Review
Brew with Memli - Unlocking Flavors: Panama Adaura Natural Catuai | Orea & Sibarist Combo
มุมมอง 1586 หลายเดือนก่อน
Brew with Memli - Unlocking Flavors: Panama Adaura Natural Catuai | Orea & Sibarist Combo
Pour-Over Showdown: Classic vs. Cold Bloom vs. Compound Chilling | 3 Techniques Compared
มุมมอง 6036 หลายเดือนก่อน
Pour-Over Showdown: Classic vs. Cold Bloom vs. Compound Chilling | 3 Techniques Compared
Taste with Memli - Exploring 2024 Exotic Brews: Rwanda Shyira, Brazil Daterra, Panama Adaura Gesha
มุมมอง 1557 หลายเดือนก่อน
Taste with Memli - Exploring 2024 Exotic Brews: Rwanda Shyira, Brazil Daterra, Panama Adaura Gesha
Q&A Session - Your Coffee Questions Answered!
มุมมอง 1298 หลายเดือนก่อน
Q&A Session - Your Coffee Questions Answered!
Brew Innovation: Paragon Chilled Extraction x Sibarist Hybrid Filter x Anaerobic Pink Bourbon
มุมมอง 2298 หลายเดือนก่อน
Brew Innovation: Paragon Chilled Extraction x Sibarist Hybrid Filter x Anaerobic Pink Bourbon
First impression on the new Sibarist B3 filter brewed with Ethiopian Danche lot 2
มุมมอง 4949 หลายเดือนก่อน
First impression on the new Sibarist B3 filter brewed with Ethiopian Danche lot 2
How to Brew for 10 people? #SharingIsCaring #aeropress #coffee
มุมมอง 5K9 หลายเดือนก่อน
How to Brew for 10 people? #SharingIsCaring #aeropress #coffee
Mastering Gesha Brewing: How to Extract The Delicate Flavors
มุมมอง 1.3K9 หลายเดือนก่อน
Mastering Gesha Brewing: How to Extract The Delicate Flavors
The Fastest Aeropress Recipe - The 1-minute Aeropress
มุมมอง 10K10 หลายเดือนก่อน
The Fastest Aeropress Recipe - The 1-minute Aeropress
How to Brew the Cozy Tastes of Autumn? Using Finca El Placer 🍂☕
มุมมอง 11410 หลายเดือนก่อน
How to Brew the Cozy Tastes of Autumn? Using Finca El Placer 🍂☕
I think the slurps need a 64bit float recorders not to clip and saturate 😂😂😂
Could you please do a video explaining how you can taste many coffees back to back without rinsing your palate? This still amazes me.
Nice vid as usual. Does the sound sounds good for you guys? It seems distorted and over compressed. Maybe you should get your mic closer to your mouth?
☕☕
Great video, the more comparisons and tips about brewing the better :)! 1. Do you mean adjusting the brewing time to simply remove the server and replace it with a cup at the right time where the last - unwanted - drops will fall? 2. Have you also tested a possible subtraction of the first 5-10 seconds from the bloom? I've tried them and they are usually also very unpalatable, but I'm afraid that if we subtract a lot, the coffee will lose its complexity. 3. It would be great if you tested / said something about aeration. The trainer of the current brewers champion - Martin - has been focusing a lot on this topic lately. From the simplest area ji through swirl in the server to a wine aeration device (cheap stuff) I wonder what the difference in taste would be :) I intend to test it in the near future on a simple experiment, i.e. divide each brew 50/50 and do not aerate one part at all and pour the other from a height of 30 cm to the second server and compare the taste. I am not a professional tester so it would be great if you commented! :)
Exactly, the idea is that for the next brew, the target time is the one where taste is the best. I haven't tried removing the first 5-10 sec because it is part of the total extraction, without it, the coffee will be more unidimensional - similar to sifting coffee, if you get exactly 600 or 700 microns, the coffee will most probably be clean but lack depth and complexity. Aeration of the carafe? or the Brewer? If it's the carafe aeration, it will of course affect the aromatic compounds.
🎉
I have had a Lab Sweet 807 at home for a few years now. Like that single doser - where please can I get one?
Yes! very useful! I got it from Prima coffee tools: prima-coffee.com/equipment/sworksdesign/807-sd-hopper-swork-sp
@@memlicoffeelab Thank you for this. Prima showing out of stock so added myself to waitlist. Saw it was a Sworksdesign product so went over to ShSheldon’s site but wasn’t listed there - suspect maybe he has discontinued it. Let’s hope not!
Very interesting, thanks.
Glad you enjoyed it
Fascinating and very helpful.
nice! how does the porcelain Orea compare to the Torch Mountain?
I need to do it next !
Hi from Kazakhstan! As always thanks for the great content! The knowledge that you give is highly appreciated. Your channel is a hidden gem, it deserves more attraction!
Fully agree!
My pleasure!
I don't understand. From a pure physical/chemical point of view, what is the difference between the 2 methods/tools? In both cases, the coffee stays in water for some time then is drained into another container. The only difference is the draining time, that must be included in the total steeping time. How can the 2 coffees taste different? 🤔 Same idea with the French press. The only thing the tool does is pushing the grounds at the bottom and keeping them there while you pour the coffee out. For the rest, it's also just coffee steeping in water. What am I missing? 🤔
The geometry and the material as well as the filters are different, those leads to slightly different result on how it extract the coffee. French press has a metal filter which let a lot of fine particles creating a cloudy brew
That was so great, Memli! Enough to makes me a new subscriber as an another content creator
Glad you enjoyed the coffee and minerals!
Thanks again!
About the inconvenience of having 2 kettles at home, why not pour the hot water in a pitcher? It's just a little bit water enough to do the bloom, so I reckon the temperature in the pitcher would drop significantly, making cold bloom more convenient
Yes, that's the best way to do at home. The only caveat is consistency. If you want to reproduce the same cup the next day, temperature may vary.
@@memlicoffeelab that's true
I love this guy! One of those ppl you just want to listen to
hey i think you need to put your mic closer to the neck and boost the input a little bit in the video editor. thanks for the review though.
Thank you for the recommendation!
I use the Picopresso almost every day and it makes excellent espresso. The added gauge and stand makes it almost foolproof. Great review! Thanks.
Good to know!
This video is super helpful. So many youtubers are clueless about coffee and only know how to make clickbait titles and thumbnails, but you've broken that trend with a legitimately informative and useful video! thank you!
Glad it was helpful!
😋 I’m hoping to be a food taster in the future. Thanks for the knowledge!
You can do it!
I make Vietnamese iced coffee in a similar way……..25 grams of coffee, 150 grams of 190 degree water (50 grams mixed in to bloom it for 10 seconds…..then the other 100 grams of water), steep for 2 minutes and press into cup containing sweetened condensed milk, stir well and pour over ice…..
Are you using "cafe du monde" or a single origin coffee? I'm curious on how can we make traditional recipes using modern style of coffee roasting
What is the name of the mineral product you were adding?
Apax Lab
Super interesting 😮! You’ve inspired my writing. Thank you😊
Elegant result!
Thank you! 😊
how many clicks on the coffee grinder comandante m40?
Red clix is 2x classic clicks
The 'Equal Coffee Filter,' a coffee filter as perfectly beautiful as Japanese origami, has been gaining some buzz recently among us coffee geeks.
Thanks for sharing!
Mehmet, your approach and descriptions are top-notch. Wonderful videos.
Many thanks!
It seems the ending was accidentally cut out. Editing error. What was his final conclusion between the filters?
Are you going to make a video about the Orea v4?
Yep, currently doing some test with it before drawing any conclusion
@@memlicoffeelab can’t wait! I’ve been thinking about getting one for a long time, but I was hesitant about whether it’s worth it or not lol
The problem with your videos is that I want to order every coffee..😉
Neat!
جميلهه جدا النكهه واضحه و منعشه اضبطوها
So after i found the ideal brewtine, do i then change my grind size in a way that i reach this time?
If you change coffee, and i's very different, you may yes.
Hi, just a small question regarding the brewing method with the Switch. Why do you prefer to start with percolation and then move to immersion? My logic is saying that at the blooming phase we might have channels so by using immersion we can mitigate this. Would love to know your thoughts on this.
Also seen other channels do it this way and also would like to know the thoughts process
Ultimately, it’s a matter of preferences. On paper it’s logic to start from immersion and then percolation. I have actually tried both ways and we have more extraction % starting from immersion. However, more extraction does not always mean better extraction - I think that sometimes in scientific papers the link between an increase in extraction an flavor dynamic is missing. Starting from immersion will emphasize an even extraction, however moving to percolation later may introduce some fines migration and bypass towards the end of the extraction. That’s why I’d rather do a full immersion. We know that the majority of extraction is done in the first two pours-ish (about 50% of water weight). The remaining pulses are often use just to add texture and strength. So starting from immersion is nothing wrong. It just emphasize slightly more the texture with perhaps more complexity but less clarity. Of course it depends on the coffee. When you start by percolation, and then move to immersion, you got that clarity, cleanliness or brightness, and then rounded up with the immersion style, which brings some density and texture to the final cup without stealing the show. Also ending with immersion tends to homogenize the coffee bed and reduce drastically fines migrations. Ultimately, we need to taste and test with different types of Coffee and roast. I haven’t tried comparing both recipes with medium roast or very low density coffee.
@@memlicoffeelab Awesome! Thank you so much. I usually like to do a full immersion but I will definitely try your style of brew 🙏
@@weiszCoffee Check out the Indonesian Brewers Cup Champion this year, he did a pretty interesting recipe with immersion then open switch then another immersion and final switch. Worth trying it as well.
@@memlicoffeelab Cool! Thank you. Will look at this right now :)
Woww very similar to what i came up with using my aeropress go, just different in ratio, mine is a little bit longer with 120g of water and end cup of 180ml of beverage, but sometimes i use shorter ratio as well if i want those texture and body. Overall the process is the same and the idea is the same as well. Happy to see someone out there with the same thinking ❤❤
I am going to try this out! Do you think there is a flavor difference for not having a bloom? What is in the background of your video with the stacked rocks? Very cool and interesting to look at!
Yes there is a difference in taste! The rocks comes from the beach :)
I'd love to taste that! Can you tell us how you chose the Hario Switch versus other valved drippers? What are its pros and cons compared to others?
Great video. Can hardly wait for my first two coffees to arrive.
my less favorite sibarist paper filter,never able to fold it,i use,flats-cone,one day perhaps i will be able,but the most important part of the (folding) video was fast..in sibarist site also i m not able yet to fold the b3hybrid...
It is a pain to fold! I agree, people come up with an additional tool called the negotiator, but all in all it's still not easy to fold especially the flat one
I am definitely going to try this!
Hope you like it!
I have a K6 manual grinder. Any thoughts on grind size?
My eyes…
Hey Mehmet! Great videos, both because you address hard challenges like decaf in this case, and also because I constantly learn novel ways to approach them with every video. I would recommend to edit so the brightness is a bit lower if viable. Why the lower temp for the bloom, does this allow the higher acidity that you mentioned? Greetings from Mexico City.
Great suggestion! The lower temp allows for the extraction of the bloom not to be "submerged" by the rest of the pours. It is similar to extract chilling rocks.
I like the way you present. It really shows your passion for coffee.
I appreciate that!
First🤓☝️
Congratulations! Really impressive, I experienced palate fatigue just by watching two minutes of this video..
:)
Fantastic job! Looks incredibly difficult.
What is the temperature of water?
92C
I'm going to try this! Thanks for teaching this. Maybe I'll post a video of me trying it out! Coffee cheers!
Great video as always ! Thanks !
Thanks for watching!