Aired (July 14, 2024): Aside from learning the traditional coffee-making methods, Pepita Curtis also samples the various coffee flavors from Amadeo Artisano Coffee Farm!
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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, that is our farm tour.
00:21I think that is what makes us different from other coffee shops.
00:24Yes, hello Food Explorers!
00:26We are here at Amadeo Cavite at Amadeo Artesano.
00:33Of course, we are here with LJ.
00:35Hello!
00:35Say hi to them!
00:36Hello!
00:37What are we going to do today?
00:39We are going to brew coffee here at our farm.
00:45We are going to transfer it here to what we call a coffee bed.
00:49We use it like a clay pot so that by the end of the day, it will all dry up.
00:58So, it's just upside down.
01:00Yes.
01:01So, it's just push and pull, right?
01:03Yes, so that the bottom part can spread.
01:06There you go!
01:08We offer different packages and one of them is the traditional brewing of coffee.
01:16These are the coffee beds that we transferred to 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, I see.
01:26Traditional.
01:27We are just going to put it here in our clay pot and we are going to boil it.
01:31Okay, so we have transferred it, dried it, and now we are going to boil it.
01:38Okay.
01:39Try it.
01:40Boil it?
01:41Yes.
01:42We are going to add the coffee beans.
01:44Okay.
01:45Coffee shells.
01:46There you go.
01:48So, I can just follow you here?
01:50Yes.
01:53When you see that the coffee shells are getting crushed, you can take it and put it here in the clay pot.
02:01Okay.
02:02This is the sorting.
02:04Sorting?
02:05Yes.
02:06What is sorting?
02:07Sorting is when we separate the green beans from the coffee shells.
02:13Okay.
02:14Then, we will just choose the green beans, the coffee beans.
02:20Okay, then we will choose it.
02:23Yes.
02:24Oh, I see.
02:25It really separates.
02:27We also call it panhingo.
02:30Panhingo.
02:31Yes.
02:32There are a lot of words here.
02:33Yes.
02:34After we have chopped the coffee, we will now proceed to cooking.
02:39Cooking.
02:40We will now cook.
02:42Okay.
02:44This is when we are just using a ladle and a pan.
02:48How is the heat?
02:49Does it need high heat or low heat?
02:51Just medium heat.
02:52It just needs to be mixed continuously so that our coffee seeds won't get burnt.
02:58I can already smell it.
03:00Yes.
03:01When the coffee is roasted, that's when the aroma will come out.
03:04I'm about to cry.
03:07How do we know that this is okay?
03:09Can this be cooked?
03:11It depends on the roast level that you want.
03:13We have what we call light roast, medium roast, and dark roast.
03:19It depends on your preference.
03:21Once you have achieved the roast level that you want, you can remove it from the heat.
03:26After roasting, it needs to rest for at least 24 hours before the next step.
03:33Ah, it needs to rest.
03:34Yes.
03:35At least one day.
03:36And once it has rested, we will proceed to grinding.
03:40Okay.
03:41Here, we need strength.
03:43Strength.
03:44Okay.
03:45Strength.
03:46There.
03:47And if you notice, there are still big particles coming out of our grinder.
03:59And if we want it to be finer, we will repeat it at least 10 times.
04:05Ah, okay.
04:06We will repeat it.
04:07Yes.
04:09Here, we are in the process of grinding.
04:11We are just using a mortar.
04:13Okay.
04:14Or here, we call it Kapitera.
04:16Can you mix that first?
04:18It's a bit hot.
04:19If it's okay for you to come in.
04:21Let's make three wishes first.
04:23Okay.
04:24We will just put four scoops of ground beef.
04:26Okay, four scoops.
04:27Okay.
04:29There it is.
04:31One.
04:32Two.
04:34This might be too much.
04:35Yes, that's why I'm doing it slowly.
04:38Three.
04:40Four.
04:42There!
04:44After four minutes, we can now turn off the fire.
04:48Okay.
04:49And then?
04:50And then, before, we didn't use any filters.
04:55That's why we are using this.
04:57This is an interesting one.
04:59It's one of my grandparents' life hacks.
05:03They just use room temperature water.
05:06Room temperature water?
05:07Yes.
05:08And they will just pour it in the hot coffee.
05:11Okay, they will pour it.
05:12Okay, okay.
05:13It will have a thermal shock.
05:15One, two, three, four.
05:18Just pour it all.
05:19And then?
05:20And then, we will let it rest for one minute.
05:23Okay.
05:24And then, we will let it rest for one minute.
05:27I thought it was one minute.
05:29Our coffee will cool down and the coffee grounds will go down.
05:34Okay.
05:35And for the last step, after one minute of resting,
05:38we will proceed to serving.
05:41Ms. LG, what is serving?
05:43Serving is serving.
05:45Serving.
05:46These are the cups from the past.
05:50It's called sartin.
05:52Sartin.
05:53Sartin.
05:54Yes.
05:55It's just a bit hot when it's served with hot coffee.
05:58Okay.
06:09Madam, hello.
06:11It's hot.
06:12It's hot.
06:13That's delicious, partner, our banana bread.
06:16Yes, madam.
06:17This is our big banana bread with banana flavor.
06:21See?
06:22This tastes like an apple.
06:30It's not bitter, right?
06:32You know that coffee is bitter, but it's not that bitter.
06:36You need to add milk, sugar, and whatever else.
06:42This is the right seasoning.
06:45When making coffee, you don't just put it in and season it.
06:49That's it, it's coffee.
06:50There's a lot of waiting.
06:52They will google the time, they will google the strength.
06:57They will also consider the weather for the coffee beans.
07:02Cheers.
07:03Good job, Pita.
07:05And as a reward, you can eat and drink more coffee.
07:13Since Amadeo Artesano is related to the name of the town of Amadeo,
07:18all the coffee we serve is based on the history and culture of coffee production in the town of Amadeo.
07:31Kaping Banal is our refreshing drink.
07:35We serve it with a traditional oration.
07:41Here's your order.
07:44Oh, Father.
07:45Kaping Banal.
07:47I look like a dog.
07:50Mike Ross?
07:52Kaping Banal?
07:53Mix it first.
07:55Enjoy.
07:57Kaping Banal?
07:58Looks like we're going to get burned here.
08:02It has a unique taste.
08:05It's like an iced tea coffee.
08:07Kaping Sa Malamig is one of our bestsellers for iced coffee.
08:13That's what most of our guests come back for.
08:16It's literally an iced coffee.
08:19Because we molded the coffee beans ourselves.
08:23And its partner is warm pandan milk.
08:26It's not ordinary milk.
08:28That's why our iced coffee has a twist.
08:35It's delicious.
08:38No joke.
08:40I feel like I'm going to finish this.
08:42The story behind Kaping Maymanga is that
08:45during the everyday harvesting season,
08:49all the bandits or bandits
08:53would go to the town of Barrio Maymanga
08:58to steal the harvested crops,
09:02just like coffee.
09:05Char.
09:07Well, what I can say is that
09:09this is their pure coffee.
09:12This is Kaping Maymanga.
09:14This has no art.
09:17Kaping Gayuma,
09:19during the time of Amadeo,
09:22Gayuma was popular.
09:24If you want to court someone or get married,
09:29that's the way to get what you want.
09:33Ma'am, Kaping Gayuma.
09:35Huh?
09:37Kaping Gayuma?
09:41Yes, it has a heart.
09:43And here's your Gayuma for today.
09:46You can taste the coffee first, as is,
09:49and then the Gayuma.
09:50Next, please.
09:52And the best partner of our Kaping Gayuma,
09:54Bibingkang Galapog.
09:59It has a bitter taste of love.
10:02Like it's been wasted.
10:04Like it's been replaced by someone else.
10:07But he still loves his girlfriend.
10:09Here's the solution.
10:11Let's copy the coffee.
10:14Kuya, is this Gayuma?
10:16I might fall in love with you.
10:26Kuya?
10:29Yes, it's you, Kuya.
10:31I might fall in love with you.
10:34Kuya, cameraman.
10:37For your Bibingka.
10:40I love you.
10:41I love you more.
10:44Effective.
10:46You guys are effective.
10:54For me, Amadeo Artesano is one of the best places
10:58that you should visit when you're in Amadeo, Cavite.