Aired (July 14, 2024): The baristas at Amadeo Artisano Coffee Farm teach Pepita Curtis a step-by-step guide on the traditional ways of preparing coffee!
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00:00Here at Amadeo Artesano Coffee Farm, we are not just a coffee shop that offers regular coffee.
00:13We also offer knowledge and at the same time, our Yapong Farm Tour.
00:21That's what makes us different from other coffee shops.
00:24Yes, hello Food Explorers!
00:26We are now here in Cavite, Amadeo Artesano.
00:33Of course, we are here with LJ.
00:35Hello!
00:35Say hi to them!
00:36Hello!
00:37So, what are we going to do today?
00:39We are going to brew coffee here in our field.
00:45We are going to transfer it here in our so-called coffee bed.
00:49We use it like a clay pot so that when the sun shines, it will all dry up.
00:58So, it's just upside down, push and pull?
01:01Yes.
01:02So that what's underneath can spread.
01:05There you go!
01:07We offer different packages and one of them is the traditional brewing of coffee.
01:16These are the coffee beans that we sifted in the coffee bed.
01:19It is now ready for roasting.
01:21What we are going to do now is the traditional coffee brewing.
01:25Oh, it's traditional!
01:27We will just put it here in our pot and we will boil it.
01:32Okay, so we have sifting, drying, and now we are going to boil it.
01:38Okay!
01:39Try it.
01:40Boil it?
01:41Yes, just crack the coffee beans.
01:45Okay.
01:46Coffee shells.
01:47There you go!
01:49So, I can just stand here?
01:51Yes.
01:53When you see that the coffee shells are getting crushed,
01:58you will take it and put it here in the pot.
02:01Okay.
02:02This is the sifting.
02:04Sifting?
02:05Yes.
02:06What is sifting?
02:07Sifting is sorting.
02:09We separate the green beans from the coffee shells.
02:15Then, we will just select the green beans, the coffee beans.
02:21Okay, then we will select it.
02:23Yes.
02:24Oh, that's right.
02:25It really separates.
02:27We also call this as the sifting.
02:31Sifting?
02:32Yes, sifting.
02:33The words are so deep here.
02:34Yes.
02:35After we have sifted the coffee, we will now proceed to roasting.
02:40Roasting, of course.
02:41We will now cook.
02:42Okay.
02:45Here, we are just using a ladle and a pan.
02:49How's the heat?
02:50Does it need high heat or low heat?
02:52Just medium heat.
02:53It just needs to be mixed continuously so that our coffee seeds won't get burnt.
02:59I can already smell it, right?
03:00Yes.
03:01When you roast the coffee, that's when the aroma will come out.
03:05I might cry.
03:08How do we know that this is okay?
03:10Can we stop cooking?
03:12It depends on the roast level that you want.
03:14We have what we call light roast, medium roast, and dark roast.
03:20It depends on your preference.
03:22Once you achieve the roast level that you want, you can remove it from the heat.
03:27After roasting, it needs to rest for at least 24 hours before the next step.
03:34Oh, it needs to rest.
03:35Yes, for at least one day.
03:37And once it has rested, we will proceed to grinding.
03:41This is where we need strength.
03:44Strength, okay.
03:53If you notice, there are still big particles coming out of our grinder.
03:59And if we want it to be finer, we will repeat this at least 10 times.
04:06Ah, okay.
04:07We will repeat it.
04:12This is where we grind.
04:14We just use a mortar.
04:16Okay.
04:17Or this is what we call a coffee grinder.
04:19Can we grind this first?
04:21It's just a little hot.
04:22If it's okay with you, you can come in.
04:24Let's make three wishes first.
04:26Okay.
04:27We will just put four scoops of ground beef.
04:29Okay, four scoops.
04:30Okay.
04:32There it is.
04:34One.
04:38Two.
04:39Two.
04:41This might be too much.
04:42Yes, that's why I'm doing it slowly.
04:44Three.
04:46Four.
04:48There!
04:50After four minutes, we can turn off the fire.
04:54Okay.
04:55And then?
04:56And then, before, we didn't use filters.
05:01That's why this is interesting.
05:04It's one of the life hacks of our grandparents.
05:08They just use room temperature water.
05:11Room temperature water?
05:12Yes.
05:13And we will just pour it in the hot coffee.
05:16Okay, we will pour it.
05:17There.
05:18There will be a thermal shock.
05:20One.
05:21Two.
05:22Just pour it all in.
05:23Three.
05:24Four.
05:25And then?
05:26And then, we will rest it for one minute.
05:28I thought it was one minute.
05:29There.
05:30Our coffee will cool down and the coffee grounds will go down.
05:34Okay.
05:35And for the last step, after one minute of resting,
05:39we will proceed to serving.
05:41Ms. LG, what is serving?
05:43Serving is serving.
05:45Serving.
05:46Here are the cups from the past.
05:50There.
05:51It's called sartin.
05:52Sartin.
05:53Yes.
05:54Okay.
05:55It's just a bit hot when you pour hot coffee.
05:59Okay.
06:06Madam, hello.
06:08It's hot.
06:09It's hot.
06:10It's delicious, partner, our banana bread.
06:13Yes, ma'am.
06:14This is our big banana bread with banana flavor.
06:18See, if it's bitter, this tastes like an apple.
06:27It's not bitter, right?
06:29Yes, ma'am.
06:30You know, coffee is bitter.
06:31But this one is not bitter.
06:33It's bitter. You know, coffee is bitter, but it's not that bitter that you need to add milk, sugar, and whatever else.
06:42This is just the right amount of spice.
06:45When making coffee, you don't just put it in and season it, and that's it, it's coffee.
06:51There's a lot of waiting, a lot of googling the time, googling the strength.
06:57They also consider the weather for the coffee beans.
07:02Cheers!
07:04Good job, Pipita!
07:05And as a reward, you can eat and drink more coffee!
07:31you