Aired (February 2, 2025): Coffee runs in the blood! Would you be brave enough to taste coffee beans that come from animal feces? Chef JR Royol explores this rare coffee at Gourmet Farms! Find out what it is and how it tastes in this episode.
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00In the midst of delicious food, establishments are really increasing their importance to the fresh ingredients and overall dining experience.
00:10This is the reason why the Gourmet Cafe continues to invite Filipino foodies whenever they visit Silangkavite.
00:17For the explorers, here in the Gourmet Cafe, we have three kinds of beans that you can mix or you can customize your own beans.
00:30Then we can grind them to the size of your equipment.
00:38In the farm tour, you can see our farm, our plantation. You can do lettuce picking for activities, you can do herbs planting.
00:45In the farm tour, you can also see our civet cat which produces civet coffee which is one of the most expensive coffee around the world.
00:55Alamid Coffee Beans originates from coffee cherries that are fed and drunk by civet cats.
01:02This process gives Alamid Coffee its distinct flavor.
01:07Aside from the Philippines, Alamid also has its own version in Vietnam and Indonesia.
01:15Alamid Coffee Beans
01:20The smell is not that strong but the flavor is very earthy.
01:28The flavor is very earthy, not acidic, not sour, which makes me think about the flavor profile when it gets cold.
01:42In coffee, when it gets cold, the acidic flavor profile comes out.
01:49This coffee has a 60-70% earthy flavor profile, which is not your usual flavor profile when you drink coffee.
02:03I think it's better to experience this with one of their bestsellers, their Pinwheels, which is a combination of their mocha and our chocolate.
02:15This is the kind of coffee that I used to buy in the bakery when I was young.
02:21The flavor is very familiar. I now know why this is a bestseller.
02:26And of course, when you're having a coffee experience, it's good to know the journey of your beans.
02:35So they have here, from the south, apple, daguma, kitanglad, and matutom.
02:43And of course, from the north, atok, barako, and sablan.
02:50This is what we're tasting right now, their civet.
02:54If you cannot get enough of your coffee cravings, we have on the go our drip-on pouches.
03:02What you would also appreciate here at Gourmet Cafe is the way they would use their available products.
03:10Rosemary, malunggay, and other herbs, like our biscuits here.
03:14Our cookies, this is pesto.
03:17And we also have the malunggay.
03:20And then we also have the ginger, and our rosemary.
03:25Not your usual combination of flavors, but it still smells good.
03:31This is ginger, it really smells good.
03:34Pesto, I'm very curious. I haven't tried that before.
03:38I'm very curious. I haven't tried that before.
03:41It retains the freshness of the basil, which is, I'm pretty sure, very hard to do.
03:50The basil is too sensitive with heat.
03:53The flavor is toned down when it's heated, but this has a very lively flavor.
03:59The sweetness that it has, which is just right, it's not too sweet.
04:05Perfect for your coffee experience.
04:12Gourmet Coffee also has some refreshing drinks to offer for those who don't like coffee.
04:17Food explorers.
04:19One of the things that they bring back here is their part-to-table experience here at Gourmet.
04:24We're going to make one of the most delicious herbs, which is the mandarin twist.
04:35This is really interesting.
04:39Alright.
04:42This drink,
04:46especially for those who are fond of the Western flavor profile,
04:51what stands out to you is the rosemary flavor.
04:55It's very strong.
04:57I appreciate it because rosemary is my favorite herb.
05:02And then, as you swallow, the slightly bitter and acidic flavor profile of our mandarin comes out.
05:14I actually like this drink.
05:16This is what we call the sweet and sour flavor profile.
05:22I actually like this drink.
05:24This is what we call the strawberry mint surprise.
05:27Strawberry mint surprise.
05:49Our strawberry mint has a very strong strawberry aroma.
05:57Of course, the mint.
06:01And that's it.
06:04It's more of a sweetness of strawberry.
06:08And the hint of their mint is very subtle.
06:11The Lumpiang Hubad is really a hit in any dish.
06:15But if you're getting tired of this kind of Lumpia, but you want the substance of vegetables,
06:21we're going to make a yummy version that's even crunchy.
06:26So we have different root crops.
06:28We have banana.
06:30We have coconut.
06:32We have coconut.
06:34We have coconut.
06:36We have coconut.
06:38We have coconut.
06:39So we have different root crops.
06:41We have carrots.
06:43We have sweet potatoes.
06:45And we also have purple yam.
06:53I'll also add the sweet potatoes.
07:09So now we have prepared our root crops.
07:28So we have already fried our root crops.
07:32Of course, it won't be a Lumpiang Gulay if there's no delicious sauce.
07:36So we have our pan.
07:37pan. I just removed the excess oil. Generous amount of garlic and then our liquid.
07:50We are going to season this with oyster sauce
07:53and then let it reduce until the consistency is good.
07:57To finish off our sauce, generous amount of peanut butter.
08:27There you go.