Пікірлер

• 
  @kempshark31218 сағат бұрын

  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…..

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  @NickWattsOregon3 күн бұрын

  What is the name of the mineral product you were adding?

• 
  @NewMexicanPizza5 күн бұрын

  Super interesting 😮! You’ve inspired my writing. Thank you😊

• 
  @gpateropoulos6 күн бұрын

  Elegant result!

• 
  @taxreporting659520 күн бұрын

  how many clicks on the coffee grinder comandante m40?

• 
  @AaronJonesearl25 күн бұрын

  The 'Equal Coffee Filter,' a coffee filter as perfectly beautiful as Japanese origami, has been gaining some buzz recently among us coffee geeks.

• 
  @memlicoffeelab24 күн бұрын

  Thanks for sharing!

• 
  @rajindergill948028 күн бұрын

  Mehmet, your approach and descriptions are top-notch. Wonderful videos.

• 
  @memlicoffeelab24 күн бұрын

  Many thanks!

• 
  @expeditionmediapro29 күн бұрын

  It seems the ending was accidentally cut out. Editing error. What was his final conclusion between the filters?

• 
  @mansooralsheyoukh9318Ай бұрын

  Are you going to make a video about the Orea v4?

• 
  @memlicoffeelab29 күн бұрын

  Yep, currently doing some test with it before drawing any conclusion

• 
  @mansooralsheyoukh931829 күн бұрын

  @@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

• 
  @propertwbАй бұрын

  The problem with your videos is that I want to order every coffee..😉

• 
  @Nihil847Ай бұрын

  Neat!

• 
  @Mn-uk9ejАй бұрын

  جميلهه جدا النكهه واضحه و منعشه اضبطوها

• 
  @Doron-freeАй бұрын

  So after i found the ideal brewtine, do i then change my grind size in a way that i reach this time?

• 
  @memlicoffeelabАй бұрын

  If you change coffee, and i's very different, you may yes.

• 
  @weiszCoffeeАй бұрын

  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.

• 
  @CDdogg303Ай бұрын

  Also seen other channels do it this way and also would like to know the thoughts process

• 
  @memlicoffeelabАй бұрын

  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.

• 
  @weiszCoffeeАй бұрын

  @@memlicoffeelab Awesome! Thank you so much. I usually like to do a full immersion but I will definitely try your style of brew 🙏

• 
  @memlicoffeelabАй бұрын

  @@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.

• 
  @weiszCoffeeАй бұрын

  @@memlicoffeelab Cool! Thank you. Will look at this right now :)

• 
  @ravidaskirtan9349Ай бұрын

  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 ❤❤

• 
  @trystuff.coffeeАй бұрын

  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!

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  @memlicoffeelabАй бұрын

  Yes there is a difference in taste! The rocks comes from the beach :)

• 
  @trystuff.coffeeАй бұрын

  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?

• 
  @propertwbАй бұрын

  Great video. Can hardly wait for my first two coffees to arrive.

• 
  @stefanosvarelas7862Ай бұрын

  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...

• 
  @memlicoffeelabАй бұрын

  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

• 
  @rvsmit98962 ай бұрын

  I am definitely going to try this!

• 
  @memlicoffeelabАй бұрын

  Hope you like it!

• 
  @Mike-JMJ2 ай бұрын

  I have a K6 manual grinder. Any thoughts on grind size?

• 
  @ikbaldikecc2 ай бұрын

  My eyes…

• 
  @javierrayon88082 ай бұрын

  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.

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  @memlicoffeelabАй бұрын

  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.

• 
  @weiszCoffee3 ай бұрын

  I like the way you present. It really shows your passion for coffee.

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  @memlicoffeelabАй бұрын

  I appreciate that!

• 
  @Cyber_Lord563 ай бұрын

  First🤓☝️

• 
  @kaffeKenta3 ай бұрын

  Congratulations! Really impressive, I experienced palate fatigue just by watching two minutes of this video..

• 
  @memlicoffeelab3 ай бұрын

  :)

• 
  @propertwb3 ай бұрын

  Fantastic job! Looks incredibly difficult.

• 
  @heracl16293 ай бұрын

  What is the temperature of water?

• 
  @memlicoffeelab3 ай бұрын

  92C

• 
  @trystuff.coffee3 ай бұрын

  I'm going to try this! Thanks for teaching this. Maybe I'll post a video of me trying it out! Coffee cheers!

• 
  @jorisfassina37893 ай бұрын

  Great video as always ! Thanks !

• 
  @memlicoffeelab3 ай бұрын

  Thanks for watching!

• 
  @charleswessels30533 ай бұрын

  I live in Boquete and love to see our area growers represented. Thanks for the video!

• 
  @memlicoffeelab3 ай бұрын

  Our pleasure!

• 
  @propertwb3 ай бұрын

  Very well done. Thanks.

• 
  @memlicoffeelab3 ай бұрын

  Glad you liked it!

• 
  @trystuff.coffee3 ай бұрын

  This is super interesting! I've heard of this but this is the most info ive seen on it. ima find out more!

• 
  @memlicoffeelab3 ай бұрын

  Glad it was helpful!

• 
  @jorisfassina37893 ай бұрын

  I didn't have the ditting AT home (maybe one day 😂) but In 64mm, Ssp cast lab sweet (trying to replicate the ditting lab sweet profile) are also one of my favorite burrs for pour over 😁 (Nice complexity and body without sacrificing too much clarity ! )

• 
  @memlicoffeelab3 ай бұрын

  Perfect solutions! I think changing burrs can mitigate lots of issues. I am also doing some test with my ssp burrs 80mm but I keep changing back in forth depending on the coffee, I need more time to have conclusive evidence.

• 
  @greysuit173 ай бұрын

  I have an ek43s at home but I really want something like this or the Bentwood to highlight sweetness more.

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  @memlicoffeelab3 ай бұрын

  One thing you can do is to change the burrs, I realized that it can change completely the flavor profile. Sometimes, as it's not just about the particle size distribution but also the shapes of the grounds. As far as I am aware, there is no tools (affordable) that can analyze the particle shapes.

• 
  @greysuit173 ай бұрын

  Yeah that would be the cheaper option haha. Im wanting to host coffee events kind of like what you do and I may just buy an additional grinder. I like the profile of my EK43 but a dramatically different flavor profile would be nice. Maybe we need to invent a particular shape analyzer.

• 
  @kenal15324 ай бұрын

  Thank you for a great content

• 
  @memlicoffeelab4 ай бұрын

  Glad you enjoy it!

• 
  @aslancpa4 ай бұрын

  Looks like a fun way to brew

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  @kaffeKenta4 ай бұрын

  This video deserves more wiews! A shout out from me, a man who is deep down the rabbit hole :)

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  @memlicoffeelab3 ай бұрын

  Welcome to the rabbit hole new friend!

• 
  @christopherbellis4 ай бұрын

  Just tried this. Definitely a quick and tasty brew. Mine was a little on the bitter side so I will grind one or two clicks coarser (using a porlex mini). Only downside is that it doesn’t make much. I would use this method for a quick afternoon “pick me up” or maybe to dial in a new coffee for a larger brew. Anyway… thanks!!

• 
  @memlicoffeelab3 ай бұрын

  Exactly! Great tip!

• 
  @notshivi4 ай бұрын

  Loved your training this last Saturday! Hope to be back soon!

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  @skyking92484 ай бұрын

  I have to report this came out amazing I was skeptical. It came out perfect on the very first try the coffee light roast single origin 1 month out, was so good i had all “10” cups for myself just now.. cant wait to use this with friends next week. So good! ☕️

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  @memlicoffeelab4 ай бұрын

  Great to hear!

• 
  @humanovector4 ай бұрын

  Why don't you tell us more about that Aeropress you have? Is it metallic? Is it painted? Did you customize it yourself? Darn, I want one!!! P.D.: Translated by ChatGPT.

• 
  @memlicoffeelab4 ай бұрын

  Haha, It is actually a trophy for the 3rd place of the 2018 English Aeropress Championship, long time ago.

• 
  @steveh78664 ай бұрын

  Just found your chanel through watching briki content. Looking forward to binging this w/e :)

• 
  @memlicoffeelab3 ай бұрын

  Welcome aboard!

• 
  @propertwb4 ай бұрын

  Are you brewing all three pours at 80c or just the first bloom?

• 
  @memlicoffeelab4 ай бұрын

  Just the bloom

• 
  @DarkstarDarth4 ай бұрын

  Here’s an idea, put a paper filter under the mesh on your French press and zero grinds in your coffee.

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  @memlicoffeelab4 ай бұрын

  Yep! that's our french press recipe - kzread.info/dash/bejne/m4p3ss5qj9zXkqQ.html

• 
  @_CazaBobos4 ай бұрын

  * Only applicable if your press is 60mm wide or less.

• 
  @purehappinesscoffee93414 ай бұрын

  Loved especially to hear how you've developed some of your own unique scoring protocols - fascinating!

• 
  @memlicoffeelab4 ай бұрын

  Glad you enjoyed it!

• 
  @th1ngo4 ай бұрын

  Interesting ratio 8g : 70g. I like your gently conical demitasse. On occasion, I drip one or two drops of room temperature water, to settle the grounds.

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  @memlicoffeelab4 ай бұрын

  Interesting I have to try that! Do you drop the room temp water while it's brewing or after it's poured into the cup?

• 
  @propertwb4 ай бұрын

  Very interesting and thorough. Thank you!

• 
  @geraldarcuri93074 ай бұрын

  Inverting the Aero Press and rinsing the filter do nothing to improve the coffee flavor in an Aeropress. Brewing right side up is easier, and produces exactly the same final cup taste. 24 g seems like an awful lot of coffee, even for a diluted cup.

• 
  @teqai4 ай бұрын

  You need to wet the filter if you're brewing inverted, makes it easier to keep it in the cap when you put it on. And if you have stirring as part of your recipe, brewing inverted will give you the time to do it without water leaking out into the cup. James Hoffmann's recipe is great but he literally says it's just a good starting point and not the absolute truth.

• 
  @Mutethia_Denis4 ай бұрын

  Greetings from Kenya, the land of the best beans. It so nice to watch you in your element and I love it. Am a barista and would love to work with foreign entity so maybe we will share a cup one time. enjoy.