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2022 Romanian National Latte Art & Cup Tasting Champions

It takes a lot of determination, discipline and constant training for this kind of competition and our colleagues definitely were above any expectation. Damian Narița proudly earned ”National Cup Tasting Champion” title and Cristi Oltean took home the ”National Latte Art Champion” entitling!

A big shout-out to Amy, Bobo, George, Moise for also participating, your evolution is outstanding!

Our team is an example of hardworking and excellence driven baristas and we are here to cheer them all the way! 👏🏻 We couldn’t be more proud, guys, you deserve it!

 

MERON, investitie de 120.000 euro in cafeneaua cu numarul 21

MERON, un brand de coffee shop-uri de specialitate, a deschis cea de-a 21-a unitate a rețelei, la Sibiu, în urma unei investiții în valoare de 120.000 de euro. Compania a încheiat anul 2021 cu o cifră de afaceri de peste 20 de milioane de lei și preconizează o creștere de 15% pentru anul 2022.

MERON, un business activ pe segmentul cafelei de specialitate înființat de Bogdan Ciocian la Cluj-Napoca, a deschis primul coffee shop din Sibiu, al 21-lea din țară.

Cu o investiție totală de peste 120.000 de euro, noua locație este situată în Piața Mare din Sibiu, fiind cel de-al doilea coffee shop deschis anul acesta, după cel din Bistrița.

Sibiul devine astfel al 10-lea oraș în care Meron e prezent cu o locație fizică. Noul coffee shop deschis la Sibiu are suprafață de 70 de metri pătrați și o capacitate de aproximativ 30 de persoane.

Pe lângă cafeaua cu care și-a obișnuit clienții, brandul clujean aduce la noua cafenea din Sibiu un meniu de brunch gătit la locație și cu patiserie in-house.

Cu o investiție inițială de 70.000 de euro acum șapte ani, compania MERON a încheiat anul 2021 cu o cifră de afaceri de peste 20 de milioane de lei și preconizează pentru anul 2022 o creștere de 15%.

Mai multe, aici.

LATTE ART THROWDOWN by MERON

EVENIMENT INCHEIAT!

GALERIE FOTO

Credit foto: @Clau Morar, Meron

09.09.2022   |   Meron Roastery, Horea st., no.5, Cluj-Napoca (incepand cu ora 16:00)

 

Regulament:

Regulamentul poate fi consultat aici: Regulament Latte Art Throwdown Meron

 

Premii:

Premii in bani, produse si servicii.

Premiul 1:
2000 de lei

BARISTA SPACE Hand Grinder HC1
BARISTA SPACE Wooden Distribution Tool 58.4mm
BARISTA SPACE Milk Jug Red 350ml
BARISTA SPACE Milk Jug Red 600ml
Bialetti – Moka Express 6tz Set Black + 2 Cups

Premiul 2:

BARISTA SPACE Milk Jug Red 350ml
BARISTA SPACE Milk Jug Red 600ml

Bialetti – Moka Express 3tz Set Black + 2 espresso cups and saucers

 

Premiul 3:
BARISTA SPACE Milk Jug Red 350ml
BARISTA SPACE Milk Jug Red 600ml

Bialetti French Press Smart 1l Black

 

Premii speciale:

card cadou 300 de lei Barshaker.ro

1 abonament hairstyling 1 luna (spalat, tuns, aranjat) Vodnar Beauty Lounge
1 abonament 18 GYM
1 termos

 

 

Sumar competitie:

Echipele trebuie constituite din perechi de câte două persoane, astfel încât, pentru a putea face parte din competiție trebuie să existe un număr par de participanți. Numar maxim de participanti: 32.

Pentru a forma echipele, numele competitorilor va fi tras la sorți la începutul competiției, iar câștigătorii fiecărei echipe vor concura între ei până la runda finala, când se va alege câștigătorul competitiei.

Ceștile în care se va turna vor fi de 200 ml (flat white), iar fiecărei turnări îi sunt alocate un slot de maxim 3 minute.

 

Runda 1:

 

Runda 2:

 

Runda 3:

 

Runda 4:

Merge mai departe, primul la 2 victorii din fiecare echipa. 

FINALA:

Castiga competitia, primul concurent la 3 victorii din runda finala.

 

*pattern folosit de la runda 3 pana la final.

 

Jurati

Juriul este format dintr-un trio de campioni nationali la Latte Art:

 

 

 

 

Jurizare:

Băuturile vor fi jurizate în funcție de următoarele 4 criterii:

 

 – Echilibru și simetrie

Liniile de divizare sunt curate, uniforme și nu prezintă semne de ezitare.

Elementele individuale se completează unele pe celelalte și creează o armonie împreună.

 

 – Infuzia de culoare și definiție

Contrastul dintre albul cremei și culoarea închisă a cremei.

Intenția design-ului este clară și evidentă.

 

 – Folosirea spațiului din ceasca

Ceașca este umplută într-un mod plăcut și adecvat.

Design-ul nu este înghesuit în ceașcă și nu lasă senzația de gol sau neterminat.

Există o armonie între mărimea ceștii și mărimea design-lui.

 

 – Impresia generală

Farmecul estetic general.

Băutura nu conține urme de scurgere și ceașca este plină de lichid.

Din juriu fac parte trei arbitri. După ce cele două căni de cafea se vor afla pe masa juraților, se va număra până la 3, iar cei trei arbitri vor indica cu degetul cana câștigătoare.

Pentru pattern-ul freestyle, se va pune accent in jurizare pe complexitate, armonie in ceasca si originalitate.

 

Parteneri

 

 

















 

Cod de conduită

Toți participanții, membrii jurilui, sponsorii și voluntarii Latte Art Throwdown by Meron trebuie să fie de acord cu următorul cod de conduită. Noi, în calitate de organizatori, vom aplica acest cod pe tot parcursul evenimentului. Ne așteptăm la cooperarea tuturor participanților pentru a asigura un mediu sigur pentru toată lumea.

 

Competitia Latte Art Throwdown by Meron este dedicată oferirii unei experiențe de competiție fără hărțuire pentru toată lumea, indiferent de sex, identitate și expresie de gen, vârstă, orientare sexuală, dizabilitate, aspect fizic, dimensiunea corpului, rasă, etnie, religie (sau lipsa acestora) sau alegeri tehnologice. Nu tolerăm hărțuirea sub nicio formă a participanților la concurs. Limbajul sexual și imaginile nu sunt adecvate pentru niciun loc de eveniment, inclusiv discuții, ateliere, petreceri, rețele sociale și alte medii online.

Participanții la eveniment care încalcă aceste reguli pot fi sancționați sau excluși din competiție fără rambursare, la discreția organizatorilor evenimentului.

Participanții cărora li s-a cerut să oprească orice comportament de hărțuire trebuie să se conformeze imediat.

Personalul competiției va fi bucuros să ajute participanții să contacteze organele locale de aplicare a legii.

Ne așteptăm ca participanții să respecte aceste reguli la eveniment și la evenimentele sociale legate de competiție.

Our hearts beat as one – Heartbeats Festival

It was an absolute joy to be the Official Coffee Partners for Heartbeats Festival in Cluj-Napoca! 

 

On the 15th and 16th of July, we attended Heartbeats, a one-of-a-kind musical experience that surrounded us with love, uncovering a deeper sense of belonging and everlasting sheer joy.We had the pleasure to listen to various national and international music artists: Jeremy Camp (SUA), Planet Shakers (Australia), Austin French (SUA), 4UBAND (Ucraina), Tabăra 477 (România), Sanctus Pro Deo (România) and so on. It’s wonderful to see how music can bring together such communities where everybody is having a nice time together, all of this while listening to their favourite music. 

 

Apart from attending music concerts, the people behind Heartbeats also hosted a special moment with John Maxwell, where we listened to his speech full of wisdom. His approach has inspired millions of people all over the globe, and his books have revolutionized the way managers understand how to lead their teams and achieve their maximum growth potential. It was a once-in-a-lifetime opportunity to support one of the most respected guest speakers and authors on this specific topic of personal development and leadership. 

 

We indeed were surrounded by love and we met a lot of young souls full of energy.

Heartbeats, thank you for having us! 

Ciao, World of Coffee Milan!

Since the early stages of Meron, we have been meticulously finding excellent origins, constantly learning, and creating a team that works day after day after day to bring only the finest of what specialty coffee has to offer. We indeed brought a small part of our own world to World Of Coffee in Milan from the 23rd to the 25th of June, so the days prior to this have been filled with meetings concerning origins selection, roasting, cupping, and brewing, packaging, and shipping. We’ve left Romania full of emotions since Cristi and Damian were about to represent Romania as “National Latte Art Champion” and “National Cup Tasting Champion” for this event. This type of competition requires a lot of dedication, discipline, and rigorous training, and our teammates definitely exceeded our expectations. We cheered for them through the competition and we are more than proud to have them on our team!

Calin, Bicu, Robert and Anastasia did an incredible job showing off their brewing skills on pour-over and espresso. Our amazing origins were definitely handled with care: 

Ethiopia Daye Bensanatural anaerobic processing and tasting notes of white flowers, melon, green apple and honey;

Brazilia Fazenda Guariroba – double anaerobic fermentation with quince, cedar, white grapefruit, brown sugar tasting notes

Colombia Diego Samuel – a thermal shock fermentation with hibiscus, red plums, blood orange, nectarine and berry candy tasting notes;

Mexic Aldama  honey processing method with cranberry, raisin, wine and maple syrup tasting notes.

Colombia El Obrajea washed processing method with orange blossom, starfruits, tangerine, white chocolate and vanilla tasting notes

Colombia La Mariaanaerobic washed processing with red currant, clove, cocoa, caramel tasting notes.The pleasure was on us while hosting the Bar Takeovers with so many charismatic coffee experts from the industry. We had a great time with Luis from Finca Llamadas who poured over Finca Guacobia Pink Bourbon, a high quality micro lot from Finca Guacobia with a processing method of 400h low temperature anaerobic fermentation.  We had more takeover sessions with guests that amazed us with their coffees and knowledge: Coco from Lerida Coffee Estate, Wilford from Lamastus Family Estates, Jorje from Inmaculada Coffee Farms. All of them were simply amazing behind the bar, exchanging infos with our crew and having a great time!

From the first minute to the last, we brewed our greatest and most well-known origins. Milan fell in love with El Obraje, a washed Geisha from Colombia that we simply adore. Special thanks to everyone who stood behind the bar and brewed our origins to perfection.

We proudly represented the Romanian specialty coffee industry along with other industry mates and we enjoyed every second of it.

 

Until we meet again, we will

Keep Roasting light & staying bold.

PS: Many thanks to our partner ATP Group  for taking us there safely

Job Openings: #peopleofmeron not just a hashtag, but a whole mood

#PeopleOfMeron – not just a hashtag, but a whole mood. We are looking for new people adjust the mood in our crew:

 

Barista (Cluj-Napoca, Bucuresti, Oradea, Zalau, Târgu Mureș)

Chef (Cluj-Napoca, Bucuresti, Oradea, Brasov)

 

Apply for one of the positions by sending your CV along with the position you want via email to hr@meron.coffee.

Bonjour, nos amis! – Paris Cafe Festival 2022

This year’s edition of Paris Cafe Festival was held between 14th-16th of May 2022 at Centquatre and we were completely impressed by its intimacy and energy. We brought our most exquisite origins to display and looked forward with excitement to what was about to come.

On the first day we got the chance to take over the Brew Bar for one hour and, of course, we brought our own coffees. After a long first day of brewing and  intense coffee conversations, we were once again grateful for the magic this industry has to offer. A bohemian vibe, paired with the scent of freshly roasted coffee beans, unique people and lots of smiles mixed with curious chatting. This is how the perfect recipe for Paris Cafe Festival looked like.
This edition, we decided to exhibit:
Colombia La Gabriela – a naturally processed origin with raspberry, nutmeg, peanuts and gingerbread tasting notes;
Ethiopia Daye Bensa – natural anaerobic processing and tasting notes of white flowers, melon, green apple and honey;
Colombia Diego Samuel – a thermal shock fermentation and hibiscus, red plums, blood orange, nectarine and berry candy tasting notes;
Colombia La Maria – anaerobic washed processing with red currant, clove, cocoa, caramel tasting notes.
Colombia El Obraje – a washed processing method with orange blossom, starfruits, tangerine, white chocolate and vanilla tasting notes.
Burundi Nemba – natural processing method and blueberry jam, dehydrated pear, black tea and toffee tasting notes.
Colombia Llamadas – natural processing method with eucalyptus, figs, dark cherry, tropical fruits and chocolate truffles tasting notes.
Mexic Aldama – honey processing method and cranberry, raisin, wine and maple syrup tasting notes.

Another chapter has come to an end, we left in Paris a little bit of our soul, but took with us memories that are more than words could ever describe.

Each coffee festival has its own mood, gathering people with unique experiences that are ready to be told, driven by the same passion and thankful to be part of such an amazing community.

Our team wandered the streets of Paris, getting inspired by the culture and architecture, while sipping extraordinary coffee origins and we couldn’t wait for their stories!

 

Jusqu’à la prochaine fois, Paris Cafe Festival!

CURS CUSTOMER SERVICE

Cui se adreseaza?

Acest workshop se adresează tuturor baristilor/managerilor care doresc să-și dezvolte intr-o maniera interactivă skill-urile sociale implicate in viața de zi cu zi a acestui job, si chiar in afara lui.

Puncte cheie:
– Importanta profesionalismului în cariera de barista.
– Cum sa iti cunosti si sa-ti intelegi clientul.
– Cum sa oferim o experiență folosindu-ne de o “ceașcă”
– Cei mai importanți piloni pentru crearea unei comunități intr-o locație.

Scopul cursului este familiarizarea participanților cu metodele prin care putem intelege nevoile clienților, relevanta lor, crearea și dezvoltarea unei comunități sănătoase și sustenabile, oferirea de experiențe memorabile, înțelegerea și fidelizarea acestora.

Trainer: Calin Dobre

MERON X MERCEDES BENZ by ATP Motors

Every delivery is important, so we do our best to be on time every single day. Thanks to Mercedes Benz by ATP Motors, now we can do this in a powerful and stylish way.

The new Mercedes Benz Citan is a versatile commercial car, which helps you drive relaxed in the city’s chaos and always arrive on time. You will be impressed by its efficiency, safety, durability and sustenablity. This car definitely set new standards when it comes to quality at every work place.

Mercedes Benz by ATP Motors is here to answer any questions you might have and to recommend the best car option for your needs. Meanwhile, we’ll make sure to bring your orders as quickly as possible!

London Coffee Festival 2022 – Roasting light, staying bold & making the best out of it

The 2022 edition of London Coffee Festival was held at The Truman Brewery from March 31st to April 3rd, 2022 & it was beyond any of our expectations. We had a wonderful time exploring the fair, meeting so many independent roasters and trying so many exceptional coffees. It was our very first participation at this event in London and we highly enjoyed it, so we will definitely come back.

Being the only Romanian roasters with a counter, we were excited to display our most valued origins like: Colombia Diego Samuel, Ethiopia Daye Bensa and Honduras San Rafael and many more.  We brewed exquisite espressos on a beautiful Linea Mini from La Marzocco but also exquisite manual pour overs for every one of you who stopped by. 

There is no doubt that our Panama Mount Totumas stole the show in London: everybody loved this coffee from our rarities collection and it was highly appreciated by every person that came by to try it. This is one of our most special coffees as we chose to trade it directly from the farmers. We paid them a visit not so long ago and discussed every aspect of planting, harvesting and developing the variety. 

We had an amazing time chatting, brewing and sharing knowledge with coffee professionals and enthusiasts. For 4 full days, we wrote a new chapter with a lot of enthusiasm while making memories, from simply meeting other Romanian coffee friends to exchanging coffee bags with other local exhibitors. 

What mattered the most was the community we gathered there and with whom we managed to create long-lasting connections. We’ve made new friends, tasted some amazing coffees and proudly represented the Romanian specialty coffee industry. 

Until next time, 

We will keep 

Roasting light & staying bold.

Para ti, Panama! #origintrip

Our last origin trip was in Panama and being able to see and walk on the lands where coffee grows is an immeasurable joy. It’s like the joy of finding the last missing piece of a puzzle, a shift of perspective. A new way of experiencing and understanding coffee, this time directly from the farm and the farmers.

We gathered our team and started our adventure with a quick stop in Milano on the way. It was really great to visit our Italian friends for a little while and catch up on the latest coffee news. Shortly after, we arrived in Panama and quickly began a new adventure to remember!

Alex Halchiaș, our Head Roaster, wrote down a few words about his experience and what impressed him the most:

”The first thing I noticed when I arrived in Panama City was the influence of the United States in that country. From the way the buildings look to the fact that they have adopted the national currency and the dollar. At the farms I had the same impression, from the way they are organised, their mentality, how they managed to create demand for a product they can later ask for higher amounts/better prices. I am referring to coffee, of course, especially to the geisha variety that grows and develops a unique profile in the world, due to the microclimates in Panama. 

I found out that the farmers are very united and offer their support to each other. Due to the lack of involvement from the specialised coffee organisations, people came together and created their own competition, ”Best of Panama”, where farmers participated only with the best lots they have and they could bid for those lots depending on the place they’ve won. Also, many of the judges are exactly the same farmers or farm owners.

 I have met many professionals, people who understand the phenomenon, who are constantly innovating through new processing methods. They are very well prepared and also very good promoters of their coffee in the first place, but also of the specialised coffee.”

We definitely made the most out of the whole experience and visited many farm that caught our attention, such as: Finca Hartman, Mount Totumas, Carmen Estate, Auromar, Ninety Plus, Santa Teresa, Finca Lerida, Lamastus, Esmeralda and Finca Bonita. 

We asked Damian Narița, our Head of Sourcing, a little bit about the first farm visit: ”Our first coffee farm visit in Panama happened at Finca Hartmann, one of the oldest farms in Panama. They grow a lot of exquisite varietals like Geisha, Chicho Gallo, Pacamara and Maragogype. Felt really privileged to visit this farm and cup some new and interesting lots. Also the harvest took place with the help of ngäbe-buglé people that are indigenous people within the territories of present-day Panama.”

As you may already know, our single origin collection has Panama Santa Teresa, an origin we sourced before our trip and it was exquisite indeed. Soon enough we’ll add even more to our collection, so make sure you follow us and be the first who grabs them. 

Until then, keep exploring new origins and always drink exceptional coffee!

Sibiu, you are more than meets the eye! #MeronSibiu

Sibiu, you are truly more than meets the eye! 

Our 21st location found its home in the heart of Sibiu, among many artisans and creative souls. While wandering the streets of Piața Mare, we found a community like no other. People who lend a helping hand to each other and support their journeys. They embraced our presence there since the very first day and quickly made us feel like one of them.

Among some wonderful views while enjoying your coffee, our location from Arhivelor 2A Street has much more to offer. Peculiar origins, out of this world in-house pastry and a brunch menu.. oh, simply amazing. 

Whether you want to start your day with a pistachio cookie, a flavourful salad or a delicious toast, the next important step is the coffee pairing, obviously! Today, our location is waiting for you with some extraordinary origins on grinder, for espresso and filter as well. Starting with Ethiopia Bule Hora (jasmine, apricot, hazelnut, wine) & Ethiopia Kenisa (jasmine, plums, mango, lemon zest) on espresso. On filter, Ethiopia Daye Bensa (white flowers, melon, green apple, honey) & Columbia Llamadas (eucalyptus, figs, dark cherry, tropical fruits, chocolate truffles), from our Rarities collection.

Andreea, Ioana and Răzvan are in charge of your coffee moments, setting the mood everyday behind the bar, Alina and Yaroslav are the masterminds behind every brunch dish. Izabella takes care of delicious pastry, carefully baked to put a smile on our customer’s faces. 

                                                        We can’t wait to meet you all. From farm to cup, in the heart of Sibiu!

#coffeeasyouare #coffeeroasters #sustainablefarming #peopleofmeron #addfeelingsnotsugar

Meron Sibiu

ESPRESSO

Cursul de espresso se adreseaza mai ales colegilor noi dar si celor care vor sa inteleaga mai bine tot procesul din spatele unui espresso extras in mod corect.

 

Key points:

Prezentare teoretica

 

Practica pe doua origini ale cafelei + cunoasterea aparaturii folosite(espressor, rasnita).

 

Trainer: Cristi Oltean

BREW

Acest workshop se adreseaza colegilor care doresc sa cunoasca aspecte si sa aprofundeze cunostinte despre metodele alternative de facut cafea.

 

Key points:

 

Trainer: Alexandru Aanicai

Sensory skills foundation

Acest workshop se adreseaza tuturor persoanelor interesate de dezvoltarea simturilor in ceea ce priveste analiza cafelei precum si indeplinirea unui protocol intreg de cupping in urma caruia participantii vor avea capacitatea de a analiza corespunzator fiecare origine in parte, facand diferenta intre tipurile de aciditati si notele de degustare principale gasite in cafea.

 

Key points:

Parte Teoretica:

Partea Practica:

 

Trainer: Damian Narita

 

 

CUP TASTING

Cup Tasting ul vine ca o completare si confirmare a cursului de sensory si se adreseaza colegilor care vor sa si testeze abilitatile de diferentiere subtile a cafelelor si a partii senzoriale si celor care sunt interesati de competitia propriu zisa de Cup Tasting.

 

Key points:

– testarea diferitelor origini in blind

– indrumarea colegilor la pregatirea pentru competitia nationala de cup tasting.

– formatul competitiei, regulament.

– cum ne pregatim, retete, cafele, cum putem creste pe partea de sensory, dieta.

– pregatirea practica exact pe formatul competitiei.

TEHNIC ECHIPAMENTE

Scopul acestui workshop este controlul, prevenirea sau interventia situatiilor care pot aparea pe timpul unei ture si rezolvarea rapida a acestora, astfel incat sa nu fie perturbata buna functionare a locatiei. Prin acest workshop se urmareste intelegerea mai buna a functionarii echipamentelor si ustensilelor pe care le folosim in barul Meron, cum se ingrijesc si de ce trebuie sa tinem cont atunci cand lucram cu ele. Se adreseaza tuturor baristilor.

 

Key points:

– parametrii si principiile de functionare corecta a espressorului si a rasnitei.

– schimbarea consumabilelor intr-un mod corect si la timp.

– pasii pe care trebuie sa i urmam in curatarea corecta a acestora si importanta ei.

– trusa de unelte pe care trebuie sa o avem in fiecare locatie.

– cele mai frecvente situatii de nefunctionalitate care pot aparea si posibilele rezolvari rapide.

 

Trainer: Cristi Oltean

LATTE ART

Workshop ul vizeaza toti baristii Meron care vor sa-si perfectioneze tehnicile de preparare si turnare a cremei de lapte dar mai ales colegii care se afla la inceput de drum. Vrem sa evitam pe cat posibil livrarea pe sala a produselor care nu arata asa cum ne dorim noi. 

 

Key points:

– caracteristicile si componentele laptelui

– cum trebuie sa fie laptele inainte de prepararea cremei, temperatura, miros, prospetime, identificarea laptelui neconform (spre ex. acru)

– tehnici de prepararea a cremei, pasi urmariti, pozitia steamerului, greseli comune, rezultatul final si cum trebuie sa arate crema ideala

– separarea cremei pentru mai multe produse, tehnici de separare, eficienta in miscari, temperatura finala

– turnare patternuri de baza ( inima, tulip, lebada ), greseli frecvente si corectarea lor, turnari corecte si curate, pozitia latierei, diferentele dintre latierele mici si cele mari, cantitatea de crema inainte turnarii

– turnarea patternurilor mai complexe, competitii de profil, tips and tricks

 

 

Trainer: Cristi Oltean

Grinding

Workshopul de Grinding urmărește a-i face pe baristi să înțeleagă modul în care se formează și care sunt factorii externi care influențează formarea structurii densă de celuloza din care este alcătuit bobul de cafea. Înțelegând aceste lucruri le va fi mai ușor să găsească gradul de măcinare potrivit atunci când prepară o cafea noua, indiferent de metodă.

Key points:
1. Cum influențează terroar-ul macinarea
– pozitia geografica, distanta față de ecuator
– altitudinea
– orientarea E-V
– clima, alternanța umed-uscat
– compoziția chimica și microbiologica a solului

2. Cum influențează soiul macinarea

3. Cum influențează prăjirea macinarea

Trainer: Alex Halchias