Aired (December 3, 2023): Chef JR Royol visits BNK Cafe & Resto in Tanay, Rizal, to try out their large variety of coffees, from their best-selling Kapeng Barako to their Spanish Latte!
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00:00 Food explorers, have you ever had coffee at B&K Cafe and Resto?
00:05 If not, where have you been?
00:08 We found out that you are one of the pioneers.
00:29 Coffee shops?
00:30 Yes.
00:31 What year did you start?
00:32 2012.
00:33 B&K, why did we get the name?
00:35 Because we are more on riders.
00:38 We are really Budbud.
00:41 Budbud is rice topping.
00:44 Budbud is the name of Nanay Kaling's restaurant.
00:46 Who is Nanay Kaling?
00:47 My grandmother.
00:49 She should be 100 years old this year.
00:52 It's just a few months.
00:57 What is the best seller of your coffee?
01:02 Of course, our Barako.
01:05 I understand now why it is the best seller.
01:09 Actually, it is clean.
01:11 You won't taste the burnt taste.
01:15 It is bitter because it is coffee.
01:17 But the bitterness of the burnt taste is different versus you can feel and taste the notes.
01:24 Yes.
01:25 That is the fruity and vibrant flavor.
01:27 The Spanish Latte from my understanding is condensed milk.
01:32 Espresso?
01:34 Yes.
01:35 And fresh milk?
01:36 Yes.
01:37 Okay.
01:38 I'm a winner.
01:40 What I like about your coffee is that it is not too sweet.
01:44 That is what we wanted.
01:46 It is not sweet.
01:48 I can still taste the coffee despite the fact that it has more milk.
01:53 Yes.
01:54 And this one, sir?
01:57 Hazel White Chocolate.
01:59 Yes.
02:00 Alright.
02:01 What I like about it is that you can smell the hazel aroma.
02:05 Thank you.
02:06 And this is white chocolate?
02:08 Yes.
02:09 Okay.
02:10 Again,
02:13 I'm a winner because the sweetness is not too bitter.
02:18 And this is Mocha.
02:20 Mocha.
02:22 Okay.
02:23 This is an iced coffee.
02:25 Let's mix it so that we can get the chocolate underneath.
02:32 Yes.
02:33 Nice.
02:35 The balance of the bitterness from the chocolate and the coffee is just perfect.
02:43 I can still distinguish the bitterness of the coffee and the bitterness of the chocolate.
02:50 Yes.
02:51 This is the salted caramel.
02:52 This is a good tip that I learned.
02:56 I also do this.
02:57 If the coffee is too bitter for you,
03:00 they say to add salt.
03:03 Yes.
03:04 To somehow minimize the bitterness.
03:07 When we say caramel,
03:09 the first thing that comes to my mind is that I will anticipate that this is sweet.
03:13 Yes, it is sweet.
03:14 But let's see.
03:18 Again, what I like about what you offer is that when I say salted caramel,
03:24 I can taste the salted caramel.
03:26 That's right.
03:28 Thank you.
03:29 That has coffee.
03:30 Yes.
03:31 So far, out of everything I've tasted from you,
03:33 bravo.
03:36 Thank you.
03:37 Bravo.
03:38 Thank you.
03:39 Congratulations.
03:40 [music]
04:02 [BLANK_AUDIO]