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 | Volcanic

DRYING NOTES | Shaded raised drying beds for 25 days

https://www.memlicoffee.com/product-page/colombia-finca-hawaii-mokka-natural

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 for 25 days

Ratio | 1:2.4

Dose | 18g

Yield | 44g at 201°F

Brew time | 30 sec

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 experiencing intense sensorial experiences. In this podcast I discuss more about it and how we can find a solution to mitigate that fatigue through mindfulness and rest.

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 for 25 days

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. This time, with a medium-light espresso roast from Bolivia, I try to minimize over-extraction and get a clean tasting cup of coffee

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 - January 2021

TASTING NOTES - Jasmine tea, lemon, apricot, blueberry, almond