Explaining Specialty Coffee
“Specialty” is a term we often hear in the coffee industry, but the definition can vary depending on the context in which it’s used.
The Maillard Reaction | What Is It?
Learn more about the Maillard Reaction, named after Louis-Camille Maillard, the chemist who first described the process over 100 years ago.
Making coffee when entertaining
If you are entertaining at home, there are a few key things to consider when selecting a coffee brewing method for your guests.
Coffee processing methods
Once a coffee cherry is harvested, there is one more pivotal step before it is sent to us to roast.
Harvesting coffee cherries
Once a coffee cherry ripens, there is only a ten day window in which they can be harvested, often painstakingly done by hand.
Anatomy of a coffee cherry
The flavour in your coffee actually starts with the coffee cherry.
Coffee Grading 101: A Guide to Understanding the Basics
Green coffee beans are graded at their point of origin, according to standards set by that country. They are also required to meet a number...
Merlo’s own Rosa the Coffee Roaster
The Merlo Brambati KS120 toastatrice, affectionately known as ‘Rosa’, is a state of the art coffee roaster.
Why Fresh Coffee Matters: Exploring the Impact of Freshness on Your Brew
Coffee is freshest when treated like produce. As beans age, oils break down, thinning crema and flavour. Merlo’s slower, lower-heat roasting locks oils inside the...
Go Lukim Kopi visit
Our Head Roaster, Steve, recounts his time in Papua New Guinea visiting our major raw coffee bean supplier.
