Choosing the Best Flat Bottom Brewer for @Memli Coffee Lab - Part 4
Автор: Memli Coffee Lab
Загружено: 2022-10-10
Просмотров: 184
Описание:
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-p...
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:
/ memlicoffee
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