The Importance of Espresso Calibration

Espresso coffee calibration is a crucial step in the pursuit of brewing perfection. It allows baristas and coffee enthusiasts to fine-tune every element of the brewing process, ensuring consistency, quality, and a desired flavor profile in each shot. Without proper calibration, even the finest coffee beans and top-of-the-line espresso machines may fail to deliver their full potential.

1. Adjusting the Grind Size: One of the key aspects of calibration is determining the ideal grind size. The coarseness or fineness of the coffee grounds significantly impacts the extraction process. A finer grind size generally leads to a slower extraction, resulting in a more intense and flavorful shot, while a coarser grind allows for faster extraction, producing a lighter-bodied espresso. By experimenting with different grind sizes and observing the resulting flavors, baristas can precisely control the extraction process to achieve the desired taste.
2. Dialling in the Coffee Dose: The amount of coffee used, known as the dose, plays a crucial role in espresso calibration. A higher dose typically leads to a stronger and more concentrated shot, while a lower dose results in a milder espresso. Finding the right dose involves striking a balance between the desired strength and the coffee’s unique characteristics. Through careful measurement and adjustment, baristas can fine-tune the dose to achieve the perfect flavour balance.
3. Brewing Time: Brewing time, also known as shot time, refers to the duration of the extraction process. It starts from the moment water comes into contact with the coffee until the shot is complete. The ideal brewing time depends on various factors, such as grind size, coffee dose, and personal preference. Longer extraction times extract more compounds from the coffee, intensifying the flavours, while shorter times produce a milder taste. Baristas must meticulously observe the brewing time and make slight adjustments to achieve optimal extraction without over-extraction, which can result in bitter flavours. The most common brewing time used is from 20 seconds to 30 seconds.
4. Optimizing Water Temperature and Pressure: Water temperature and pressure are two critical parameters in espresso coffee calibration. The water temperature should typically range between 195°F (90°C) and 205°F (96°C) for optimal extraction. Adjusting the temperature allows baristas to control the balance of acidity, sweetness, and bitterness in the final cup. Similarly, adjusting the pressure influences the rate of extraction. Higher pressures can lead to more intense flavours, while lower pressures create a milder taste profile.

Mastering espresso coffee calibration is a journey that requires a deep understanding of the brewing process and a commitment to experimentation. By carefully adjusting variables such as grind size, coffee dose, brewing time, water temperature, and pressure, baristas and coffee enthusiasts can unlock the full potential of their coffee beans and espresso machines. The art of calibration enables them to create consistently exceptional cups of espresso that tantalize the senses and leave a lasting impression.

The post What is Espresso Coffee Calibration and How to Master it? appeared first on Coffeellera.

Caffea Addicta

Address: KB Lepanto II Bldg., 1 S.H.loyola St, Sampaloc, Manila, 1008 Metro Manila
Mobile Number: 0960 364 1282
Email: caffeaaddicta2023@gmail.com
Facebook: https://www.facebook.com/caffeaaddicta2023
Instagram: https://www.instagram.com/caffea_addicta/

Chapter Coffee Roastery and Cafe Manila

Address: 1226 B V Concepcion St, Sampaloc, Manila, 1008 Metro Manila
Mobile Number: 09062086639
Email: em.chaptercoffee@gmail.com
Facebook: https://www.facebook.com/chaptercoffeeph
Instagram: https://www.instagram.com/chaptercoffeeph/
Website: http://www.chaptercoffee.shop/

Midnight Coffee

Your neighbourhood specialty coffee shop in downtown Manila.

Address: 1039 Lotus de Cataluña bldg., Sampaloc, Philippines
Mobile Number: 0995 761 9531
Email: business.midnightcoffee@gmail.com
Facebook: https://www.facebook.com/midnightcoffee.philippines
Instagram: https://www.instagram.com/midnightcoffee.ph/

Exploring the coffee scene near UST is a treat for any caffeine lover. Whether you’re seeking a quiet spot to study, a cozy ambiance to chat with friends, or simply a great cup of coffee, the coffee shops near UST have got you covered. From artisanal roasts to innovative brews, each café has its own unique charm and offerings. So, the next time you find yourself in the vicinity of UST, be sure to check out these coffee shops and indulge in a delightful coffee experience.

The post Exploring the Best Coffee Shops Near University of Santo Tomas (UST): A Caffeine Lover’s Guide appeared first on Coffeellera.

• Franchise Fee (if applicable): If you plan to open a franchise coffee shop, the cost can range from around PHP 1 million to PHP 5 million or more, depending on the brand and its popularity.
• Rental or Lease: The cost of renting or leasing a commercial space will depend on the location and size of the establishment. In popular areas, monthly rental costs can range from PHP 30,000 to PHP 150,000 or more.
• Renovation and Interior Design: The cost of renovating and designing the coffee shop can vary widely depending on the condition of the space and your design preferences. A rough estimate for renovation and interior design can range from PHP 500,000 to PHP 2 million or more.
• Equipment and Furnishings: This includes coffee machines, grinders, blenders, espresso makers, refrigerators, furniture, signage, and POS systems. Depending on the scale of your operation, the equipment costs can range from PHP 500,000 to PHP 1.5 million or more.
• Initial Inventory: You’ll need to stock up on coffee beans, syrups, milk, cups, lids, stirrers, napkins, and other consumables. The cost of initial inventory can vary based on the size of your operation, but it’s advisable to have at least PHP 100,000 to PHP 300,000 available.
• Licenses and Permits: You’ll need to obtain various licenses and permits to operate a coffee business legally. The costs associated with licenses and permits can range from PHP 50,000 to PHP 200,000 or more, depending on the location and the specific requirements.
• Staffing and Training: You’ll need to consider the cost of hiring and training employees. This will depend on the number of staff members and their salaries. It’s essential to comply with minimum wage regulations and provide benefits to your employees.

Overall, the total start-up cost for a coffee shop small business in the Philippines can range from PHP 1.5 million to PHP 8 million or more, depending on factors like location and scale. Remember to conduct thorough research and create a detailed business plan to get a more accurate estimate based on your unique circumstances.

The post What is the Cost of Starting a Coffee Business in the Philippines? appeared first on Coffeellera.

Barako coffee belongs to Coffea liberica species, which are larger in size and have a unique, distinct, and bold flavour. These beans grow well in the volcanic soil and warm climate of Batangas, known as the “Coffee Capital of the Philippines.”

The history of Barako coffee dates back to the 1800s when the Philippines was still a colony of Spain. Coffee farming started in Batangas during this time, and the beans were exported to Europe because of their exceptional quality. However, the industry declined during the Second World War and was further affected by the arrival of cheaper and more accessible coffee beans like Robusta and Arabica.

Despite this, Barako coffee has still managed to survive and gain popularity in the present time, with many people actively bringing back the coffee’s glory days.

Aside from its unique and robust flavour, Barako coffee also offers several health benefits. It is rich in antioxidants, which help fight off free radicals that damage cells and cause diseases. It also contains caffeine, which increases mental alertness and helps improve mood and memory.

In conclusion, Barako coffee is not only a delicious and aromatic beverage, but it also has a rich history and significant health benefits. It is definitely worth trying, especially for coffee lovers who are looking for something intense and unique. So, if you get a chance to visit Batangas, be sure to grab a cup of Barako coffee and experience its bold flavour for yourself.

The post What is Barako Coffee or Kapeng Barako? appeared first on Coffeellera.

There are various methods to brew coffee, each with its own unique flavour and characteristics. Some popular methods include espresso, drip coffee, French press, and pour-over coffee.

Drip coffee is the most common method and is brewed by pouring hot water through coffee grounds and a filter in a coffee maker. This method produces a clean, smooth, and consistent taste.

French press coffee is made by pouring hot water over coarse coffee grounds and steeping them for several minutes before pushing down a plunger to filter out the coffee grounds. This method produces a rich and full-bodied coffee with a heavy mouthfeel.

Pour-over coffee involves pouring hot water over coffee grounds in a cone-shaped filter, allowing the water to slowly drip through the grounds, producing a clean and delicate brew.

Espresso coffee is brewed using a high pressure to force water through coffee grounds. Due to short brewing time, espresso uses finely ground coffee to extract coffee properly. The result of brewing espresso is a concentrated shot with velvety, bittersweet, and distinct crema on top.

Brewed coffee is an excellent source of antioxidants and is a natural energy booster, making it a popular choice for many people looking for a quick pick-me-up in the morning or throughout the day.

In conclusion, brewed coffee is a delicious and versatile beverage that can be enjoyed in various ways depending on your taste and preferences. Whether you prefer a strong and robust brew or a light and delicate one, there is a brewing method that will suit your taste. So go ahead and explore the world of brewed coffee and discover your perfect cup!

The post What is Brewed Coffee? appeared first on Coffeellera.

1. Better Tasting Coffee

Grinding coffee just before brewing gives you a fresher and better-tasting coffee than pre-ground coffee, which tends to stale quicker than whole coffee beans. Also, if stored properly, whole coffee beans can even last longer. Here are tips to store coffee beans.

2. Play Around with Various Brewing Methods

Buying whole coffee beans and grinding on your own allows control and flexibility to try different coffee brewing methods. From espresso using fine grinds, filter using medium grinds, to cold brew using coarse grinds.

3. Better Aroma

Not only do whole coffee beans have a better taste, but it also gives off that wonderful coffee aroma.

4. Instagrammable Photos

More people are on social media and image-sharing platforms than ever before. It will be a waste to not flex those beautiful-looking coffee beans from single-origin farms.

These are the benefits of getting whole beans than pre-ground coffee, it’s a level-up experience, but the choice is still up to you. Plus it is another investment to get a quality grinder which is a whole other topic.

The post Why Getting Whole Coffee Beans is Better Than Pre-ground Coffee? appeared first on Coffeellera.

“Third Wave Coffee” coined by American Trish Rothgeb in 2002 is a label for the products of the coffee industry with the same mission: to deliver quality coffee to consumers.

Third wave coffee is also defined as a result of everyone’s hard work from the producer or farmer, importer, roaster, barista, and consumers.

How About the First and Second Wave?

First Wave Coffee

The first wave of coffee are pre-ground, vacuum-packed coffee without the focus of quality and traceability.

Second Wave Coffee

The second wave of coffee offers a different experience to consumers wherein coffees are fresh-roasted and bagged and can be bought in a coffee shop like Starbucks. However, quality coffee is also not a focus.

Is Third Wave Coffee a Specialty Coffee?

Third wave coffee is not a specialty coffee. Third wave coffee is a mindset, an experience, a movement, and a focus on consumer education and service. In Specialty Coffee Association (SCA), coffees are scored on a 100-point scale. In order to be called a “specialty coffee” the coffees must have points of 80 points or above.

Sources:

https://perfectdailygrind.com/2017/04/what-is-third-wave-coffee-how-is-it-different-to-specialty/
https://www.drivencoffee.com/blog/coffee-waves-explained/
https://www.latimes.com/food/story/2019-10-04/third-wave-coffee-trish-rothgeb

The post What is Third Wave Coffee? appeared first on Coffeellera.

There are three areas we think where you can buy great coffee beans in the Philippines.

1. Supermarket
Buying coffee in a supermarket is very convenient, generally cheaper compared to the two, and many brands to choose from. However, coffees in a supermarket aren’t always fresh. It takes time for them to be sold. If you’re particular with coffee freshness, buying coffee in a supermarket isn’t for you.

Pros:
Convenient
Cheap
Brand Options

Cons:
Freshness
Human Interaction

2. Coffee Shop
Just like a supermarket, buying in coffee shops is convenient. There’s a human interaction involved especially if you want to ask something in particular like coffee traceability and brewing tips. Coffee beans or grounds can be fresh but not as freshly roasted. It may have sit on the counter for about a day or week. However, coffee options or variety may be limited.

Pros:
Convenient
Human Interaction
Freshness (but not too fresh)

Cons:
Variety

3. Online
Not to be confused with online resellers. Buying online from direct suppliers or roasters gives you a wide variety of coffee beans or grounds. Coffee beans’ price is competitive. Coffees are freshly roasted upon order and in most cases, your order will be shipped the next day or two. However, if you’re coffee brewing method is espresso, it may be not ideal as you have to wait for the fresh coffee beans to degas. At Coffeellera, we roast Philippine coffee upon order online.

Pros:
Variety
Competitive Pricing
Freshness (roast upon order)

Cons:
Too Fresh

We hope this article helps you on where to buy coffee beans in the Philippines. Enjoy your coffee brewing!

The post Where to Buy Coffee Beans or Grounds in the Philippines? appeared first on Coffeellera.

The community of homebrewers in the Philippines is growing, and Filipinos are starting to get to know coffee more, from plant to cup. However, not everyone knows how Philippine coffee began here.

How Coffee Began in the Philippines

If the Goatherd Kaldi discovered coffee in Ethiopia, who introduced this magnificent drink to Filipinos? Here’s a quick overview of the history of coffee in the Philippines.

In the famous story about coffee’s discovery, the first homebrewers were monks from Ethiopia, where they made the beverage by boiling the cherries. Also, there’s another story about how coffee traveled overseas because of missionaries and interlopers, which somehow links to how this plant reached the Philippines.

Let’s go back to the year 1730 when the Spaniards introduced coffee in the country. The first coffee tree was planted by a Franciscan friar in Lipa, Batangas, and it was a variety from Mexico, one of the top producers of coffee worldwide. Later on, Augustinian friars named Benito Varas and Elias Nebreda planted the coffee plant around Batangas, like Tanauan, Taal, San Jose, Lemery, and Ibaan.

In 1865, after the American Civil War, we became the exporter of Barako coffee to San Francisco, California. After the Suez Canal was opened, we began exporting bags of coffee to Europe.

In 1876, Cavite began producing their coffee but Batangas remained as the primary producer of coffee in the country, where the cost of Barako cost as much as Java coffee beans from Indonesia.

In 1880, this was the era where the Philippines became the fourth biggest exporter of coffee worldwide. There was also a time where we became the only supplier of coffee around the world because of the coffee rust plague, which affected Java, Africa, and Brazil. However, the plague reached us, and it also affected the production, causing farmers to transfer their seedlings to Cavite.

On the bright side, back in the 1950s, a variety that’s more resistant to plant diseases was introduced in the country, and that’s when the hype of instant coffees began.

Since the day coffee was introduced in the country, Filipino farmers produced coffee through Liberica and Robusta varieties until they started planting Arabica varieties.

Nowadays, consumers are getting more interested in specialty coffee, and farmers also increased their production of Arabica coffee.

Filipinos Throughout the Coffee Wave

The Coffee Wave is the so-called coffee trend, and like other countries who love drinking the beverage, we’ve gone through the coffee waves.

We have undoubtedly gone through the first wave, being the fourth biggest importer of coffee around the world. Seventy percent of the coffee we produced is used for instant coffees or commodity coffees.

We have adjusted well during the second wave when commercialized cafés began dominating most streets in the country, especially in Manila. However, we didn’t focus on the coffee itself, but on the café’s ambiance or flavored beverage. We were stuck for quite some time, and even up to now, some Filipinos drink coffee not because of the coffee, but because of the café. Things changed around the year 2010 onwards when the industry started to get into specialty coffee.

Now, the Philippine Coffee industry is already in the third wave. Local cafés focus more on using bags of specialty coffee while their baristas teach consumers about the coffee they are drinking. When the pandemic started, the number of homebrewers increased. Regardless of any profession or career, people brew their coffee at home using specialty coffee beans.

Where Coffees Grow: The Origins

Manual brewing is becoming trendier, and it’s one of the reasons why we opened ourselves to the third wave. At first, imported bags of coffee from Brazil, Ethiopia, and Indonesia caught our attention, and only a few supported local coffees. The goodness is undoubtedly there for imported ones, and it’s caused by a lot of factors, mainly in the processing part. That’s when PCBI or the Philippine Coffee Board Inc., a private sector-led group, began helping out in improving local coffees.

PCBI conducted some events, like farming courses, farm tours, coffee shop seminars, and trade shows, as a part of their commitment, which is to teach and inspire farmers around the country. Filipino homebrewers today are starting to support local coffees, and if you’re one of them, here are some coffee origins to keep in mind.

Cordillera Administrative Region

This region is known for being mountainous, which is the best area to plant coffee. Areas with high elevation produce exceptional Arabica coffee beans, and this region’s altitude ranges from 1,000 MASL to 1,800 MASL (meters above sea level).

Varieties that farmers grow are the following:

• Typica
• Mondo Novo
• Caturra
• Yellow Bourbon
• Red Bourbon
• Garnica

Northern Luzon

Moving on the north-western part of the country down to central Luzon, areas are ideal for cultivating both Arabica and Robusta beans.

Ilocos Sur is one of the top producers of coffee, while in the Southern part of the country, we have Bulacan and Nueva Viscaya. The altitude of these areas ranges from 300 MASL to 900 MASL, which is lower compared to CAR areas. These areas may not have high elevation, yet we can still produce coffee.

Varieties that farmers grow are the following:

• Robusta
• Catimor

Calabarzon Region

This region is where coffee started, in Batangas. Cavite may be the second smallest province in the region, but it has two mountain ranges with an elevation of 400 MASL.  As for Laguna, it’s home to some mountains, which are also referred to as inactive volcanoes. These areas’ soil conditions are excellent for growing Robusta coffee, yet the elevation is too low to grow quality Arabica beans.

Varieties that farmers grow are the following:

• Robusta
• Excelsa
• Liberica (Kapeng Barako)

MIMAROPA Region

Mindoro is the seventh biggest island in the Philippines, and it has rivers, hills, valleys, freshwater lakes, plains, and mountains. It’s also one of the well-known producers of coffee in the southwestern part of Luzon.

Varieties that farmers grow are the following:

• Robusta
• Excelsa

Visayas

Compared to coffee-growing areas in Luzon, Visayas has a higher altitude, ranging from 500 MASL to 1,000 MASL. The micro-climate of its islands is excellent for growing coffee, even for the Arabica variety.

Palawan has been a part of Visayas since 2005, and it can also grow coffee because its mountainous, having a peak of above 2,000 meters.

Bohol has low mountain ranges, but it’s also ideal for growing coffee.

As for Negros Occidental and Negros Oriental, these areas have volcanic soil, which makes it very suitable for planting coffee despite the elevation. Some of our local coffees grow from Mount Kanlaon, a dormant volcano.

Varieties that farmers grow are the following:

• Robusta
• Excelsa
• Arabica

Mindanao

Mindanao is very popular in the industry for cultivating different varieties, and it’s known for supplying quality coffee because of the climate and soil condition. Plus, the elevation ranges from 700 MASL to 1,200 MASL, and included here is the highest mountain in the country.

Some of the top places that grow quality coffee are Bukidnon, Cotabato, and Davao, where Mt. Apo is.

Varieties that farmers grow are the following:

• Typica
• SV-2006
• Catimor
• Mysore
• Robusta
• Excelsa

If you want to experience different coffees from a different origin, we have our Philippine Coffee Set. Our set will let you experience four different Arabica coffee beans and a Robusta coffee bean in one box.

Check out coffee origins where we source our coffee beans.

Coffee Production in the Philipines: Varieties and Their Flavor Notes

With climatic and soil conditions, the Philippines can produce the four main varieties of commercially viable coffee: Arabica, Robusta, Liberica (Barako), and Excelsa.

Everyone has their coffee preference, let’s dive into some coffee varieties that grow in the Philippines and their flavor notes according to tasters.

Arabica Variety

Typica

This variety is mostly grown in the northern part of the country. This variety typically grows from an elevation of 1,000 MASL to 1,500 MASL. Most of these coffee plants grow in the CAR region, and despite growing in different areas, some of the distinct flavor notes of the coffee beans are fruity, nutty, and chocolatey. If grown better, you might even taste caramel, yet this has something to do with the roasting method, too.

Bourbon

One of the places where this variety grows is also in the CAR region, and most of the time, you’ll find it under red bourbon. Since one of its attributes is sweetness, some tasters can detect sugar cane and green apple flavor notes. These notes are very distinct under the honey process.

Catimor

This variety is mostly grown in Mindanao, like Bukidnon and Davao, with an elevation ranging from 1,400 MASL to 1,700 MASL. The flavor notes are complex, depending on what origin the coffee grew. Coffee beans coming from Davao have sweet flavor notes, like brown sugar, and these also have fruity flavor notes, like jackfruits, nectarine, tropical fruits, and mango. Sometimes, with excellent processing and roasting, you might even pick up a winey taste.

Caturra

Sultan Kudarat is one of the areas that can produce this variety. Since it grows in a 900 MASL-elevation, its dark chocolate and nutty flavor notes are distinct.

Mysore

This variety grows in areas with higher elevation, such as 1,300 MASL. However, despite growing in a land with higher elevation, it has very low acidity. Some of the notes you’ll detect are also nutty and chocolatey.

Liberica Variety

This variety is very famous as “Barako” because of its bold taste and aroma. One misconception about this variety is that it’s bitter. It’s not as bitter as the Robusta variety. It also has distinct fruity flavor notes, like ripe jackfruits, but it’s not as smooth as the finish of an Arabica coffee.

Robusta Variety

Most of the coffee in the Philippines is under the Robusta variety since it can grow on lowlands, especially in areas like Cavite, Bulacan, and Mindoro. This variety is known to be robust, which is where it got its name, and it has a bold, bitter, earthy taste. Since it’s bitter by taste naturally, producers blend with Arabica coffee beans for espresso.

Excelsa Variety

The Excelsa variety grows in Batangas and Quezon province, which is why it’s mostly mistaken as Robusta or Liberica. The taste is somehow similar to the flavor notes of Liberica, like hints of jackfruit, but it’s sweeter compared to Liberica.

How Farmers Produce Coffee: The Process

Farmers are one of the factors that can influence your cup, but they put a lot of effort into making quality coffee compared to the efforts of roasters and homebrewers. The process is not easy, yet our Filipino coffee farmers do their best to produce the beverage we love.

Hand-picking Coffee Cherries for Better Quality

There’s one community from Benguet, Saddle Hartwell Lumbag Coffee Growers Association (SHALCOGA), that started as a mining community. But now, it’s one of the producers of coffee in Benguet. After the landslide incident that closed their mining business back in 2018, this community got into coffee farming with 50 to 80 members.

This producer uses selective picking by hand-method, and it’s the most tedious method in farming since you have to pick ripe cherries. The labor is intensive, but it’s the first step to producing quality coffee.

Coffee Farming Process by Filipino Farmers

Filipino coffee farmers use different processes, like farmers from other coffee-producing countries. Most coffees are grown under natural and washed processes, like coffees from CAR and Mindanao region. Most that are processed under natural and washed highlight fruity and nutty notes. Aside from the two processes, other coffee farmers use the honey process, which highlights sweet flavor notes, especially the coffees grown from Benguet.

Post-harvesting: Who Supports the Philippine Coffee?

Coffees grown in the country are seldom exported outside. The demand for Robusta coffee beans from our country has a big potential to earn more because of the production of instant coffees worldwide. However, most Arabica, Liberica, and Excelsa coffees grown here stay here. It’s one of the reasons why we should support local coffees.

Supporting local coffees should start from us. If we start recognizing the goodness of our coffees in the Philippines, it will trigger the curiosity of other consumers outside our country. If we can work together on how we can boost our coffees’ potential more, we can help our local farmers in their livelihood and have a significant contribution to our country’s economy.

Coffee Consumption During the Pandemic

It’s been over a year since the pandemic began, and it impacted the world in a less fortunate way. A significant number of people lost their lives from the COVID-19, while others lost their jobs, which made the situation harder. Some are doing their best to carry on. Despite the struggles, some Filipinos were able to find a silver lining through coffee. Cafés may have closed, but the consumption of coffee continues.

Support Needed by Local Coffee Farmers

Compared to other coffee-producing countries, we are very versatile. However, we still fall short when it comes to getting the right support because imported coffee beans are still preferred by most homebrewers in the Philippines. It’s not because we can’t grow quality coffee in the country, but because our Filipino coffee farmers need more support.

When asked what support is needed from our farmers, Tere Domine from Kalsada Coffee told us that our coffee farmers need financial support to improve their farms.

“At the moment, what we see is farmers don’t invest in soil and plant health because the income they get from selling their existing coffee is barely enough for basic needs.”

Tere Domine

Tere also stated that this lack of support becomes a cycle of low yield and low income.

Many coffee experts say that Philippine Coffee has a big potential and that we can improve our coffees through enhanced processing. While the community extends its support to teach farmers new ways on how they can improve their processes, there’s still a big space to fill when it comes to the equipment and other things they need in their farms.

Small contributions matter, which is why some businesses are allotting a small percentage of their sales for advocacy, even small businesses. It’s not mandatory, but if we can build a community like this in the Philippine Coffee industry, small contributions can become bigger. We’ll be able to raise a certain amount to help one farm at a time. Imagine how a small step can leave a big impact.

Some Notes from a Local Coffee Farmer

Aside from getting insights from Tere Domine, we were also able to interview one of our promising Filipino coffee farmers, Sergio Loon.

Mr. Sergio from Sergio-Loon Coffee Farm started farming back in the year 1970. We asked him what is one of the best moments of coffee farming. He shared with us how harvesting is becoming more like family bonding.

“Masaya po kapag buong pamilya kaming naghaharvest ng kape.”

Sergio Loon

We also asked him how the pandemic affected the business, and he said that the demand for coffee during the pandemic is still high. However, according to him, the demand was higher before the pandemic.

“Sa tingin ko po ay mas malaki po noong wala pang pandemic kasi mas marami ang mga coffee shops na bukas, at mas marami ang mga empleyadong nagkakape bago pumasok sa trabaho.”

Sergio Loon

Mr. Sergio’s beautiful message to all Filipino homebrewers touched us, and we believe all homebrewers should hear this one out.

“Ang mensahe ko po sa mga taong umiinom ng black coffee ay una po, maraming salamat dahil natutulungan nyo po kaming mga magsasaka ng kape. Pangalawa po ay kung maari sana, tulungan niyo kaming mga local producers ng kape sa pamamagitan ng pagtangkilik sa ating mga sariling kape, at tulungan kami na masugpo ang mislabeling ng local coffee.”

Sergio Loon

Support is very much needed and appreciated, which is why we should contribute what we can contribute to them. Buying products of a local coffee farmer is food on their table. If we can support them further financially, we can help them improve their products until it’s competitive enough for other coffee enthusiasts worldwide to try.

“Kami po ay bukas sa lahat ng mga bagong kaalaman upang masmapamaganda at mas mapasarap ang ating mga produktong kape dito sa Pilipinas. Ang kape ay hindi lang nagpapabuhay ng loob at utak, ito rin ay kabuhayan.”

Sergio Loon

Conclusion

The pandemic may have affected the coffee industry, leading to the closure of cafes during lockdowns. As we gradually cope up, some cafes closed for good, while others operate for take-out or deliveries. On the bright side, people who stayed most of their time at home found a new hobby, which is homebrewing, and the number of homebrewers significantly increased.

Baristas are not the only coffee enthusiasts these days. The community of homebrewers around the country already composes housewives, supervisors, teachers, graphic designers, and other professions. Coffee knows no profession, and it’s why our coffee industry is stable despite the ongoing pandemic. 

Since more Filipinos are getting into homebrewing, our Filipino farmers have a reason to continue the cycle. If you need coffee every day to fuel up, then we should continue supporting our farmers. Let’s all look forward to drinking better coffees in the Philippines

References:

https://philcoffeeboard.com/philippine-coffee/
https://perfectdailygrind.com/2020/08/the-success-of-locally-produced-philippine-coffee-barista-championship-2020-specialty/
https://perfectdailygrind.com/2018/12/understanding-specialty-coffee-in-the-philippines/
https://guidetothephilippines.ph/articles/ultimate-guides/coffee-philippines-guide
https://perfectdailygrind.com/2015/06/is-the-philippine-coffee-industry-third-wave-insider-observations/
http://bpi.da.gov.ph/bpi/images/PDF_file/Coffee%20Industry%20Roadmap%20-%20Signed%20%20%20March%2010,%202017.pdf
https://theprimadonnalife.com/lifestyle/kapeng-barako-the-endangered-philippine-liberica/
https://primer.com.ph/blog/2017/07/29/types-of-coffee-that-grow-in-the-philippines/

The post Philippine Coffee: The Cycle Continues appeared first on Coffeellera.

A lot of factors can affect your cup, from processing to roasting. Aside from that, the brewer gets to influence how the cup will taste, as well. If you are curious to know how to make a good coffee at home, here’s everything you need to know, from different coffee brewing methods to other factors that can influence your cup.

What Coffee Beans to Buy?

Do I need to buy high-quality coffee beans? Should I buy imported ones? Will expensive coffee beans taste better?

If you want to brew a good cup, you should buy quality coffee beans. Regardless of any coffee brewing technique you use, a quality one will give you desirable results.

Your coffee doesn’t always have to come from outside countries, but it’s always better to explore these if you’re curious enough to experience coffees around the world. If the word “Coffee Belt” rings a bell, then you know where the best coffees grow. Not all expensive coffees guarantee quality, while some quality ones are not that expensive. Start with cheaper ones and work on your brewing techniques. When you have the budget to try expensive ones, buy a bag with the smallest size and compare the differences.

Commercial coffee vs. Specialty Coffee

Of course, it depends on your preference.

Specialty coffee farms focus on quality over quantity, and a lot of efforts take place when it comes to processing. The industry calls it “the third wave,” and a lot of coffee enthusiasts these days are enjoying specialty coffees because of their natural flavors. You’d be surprised to drink a coffee that tastes like berries. On the other hand, these are pricier than commercial coffees, especially those geisha coffees.

Let’s not take commercial coffees out of the picture because other coffee drinkers prefer these. These are coffee beans you see in supermarkets or bags being sold by renowned commercial cafes. If you prefer a bolder and bitter taste, you’ll enjoy these more since these complement milk and sugar. Keep in mind that drinking a commercial coffee doesn’t make you any less of a coffee connoisseur. Supporting both is better for the sake of the farmers behind these coffees.

Roast Levels

The roast level of a coffee can affect your brew’s result. Roasters play a big role in the industry, and they can either ruin or improve a well-processed coffee. It’s impossible to enjoy a cup with smoky coffee beans.

There are different roast levels and roasters love to explore these. If you’re a beginner in brewing, start with these three; light roast, medium roast, and dark roast.

• A light-roasted coffee is excellent for pour-overs, and it gives a bright cup with crisp acidity and a mellow body.
• A medium-roasted coffee is more versatile when it comes to brewing apparatus. It’s the best roast level if you prefer a cup with a well-rounded body and balanced taste.
• dark-roasted coffee is ideal for espressos. It pairs well with milk because it gives caramel, nutty, and chocolate flavor notes.

Roast Freshness and Its Peak

Let’s not make it complicated. Freshly roasted coffees are great, but it doesn’t mean you have to consume them immediately. It’s always recommended to buy a bag of newly roasted coffee, but waiting for its peak will give you more desirable results when it comes to flavors.

There’s no rule stating that you can’t brew a coffee immediately after the roast. However, don’t expect too much because it will taste better after its peak. For light and medium-roasted coffees, it’s typically 4 to 12 days. Dark roasts are a few days after the roast.

Best Way to Store Your Coffee

If you want to know how to make good coffee at home, you should also know how to store your coffee properly. Don’t bother buying fancy containers if these are clear, and not air-tight or vacuum-sealed.

Your enemies when it comes to storing coffee are oxidation and sunlight. Oxidation compromises your coffee’s freshness, which is why air-tight or vacuum-sealed containers are your best options. Aside from that, exposing your beans to sunlight will cause your coffee to go stale.

You can also use zip-lock packaging or bags with a one-way valve as an alternative.

Can I freeze coffee beans instead?

A lot of homebrewers are starting to wonder whether freezing is also a proper way to store coffee. It’s a fun thing to try, but it’s best to freeze coffee beans in small batches.

Water

The water you’re using for brewing has a big impact in your cup. Since a cup of brewed coffee is 5% coffee and 95% water, a good quality-one will let your coffee bring out desirable flavors. The pH level should be in between 6.5 to 7.5, as per the SCA standards.

Should I use soft or hard water?

The hardness of water is the concentration of its ions, like magnesium and calcium. In choosing whether to use soft or hard water, use soft water. Hard water removes your coffee’s flavors because of its high mineral content, and it’s even worse for your machine.

Brewing Equipment to Use

Let’s talk about the types of brewing equipment, and brace yourself because there is a lot in the market these days! These can affect the taste of your cup differently, which is why some homebrewers made it a habit to collect different types.

Don’t be pressured! You don’t have to buy everything at once if you’re a newbie in brewing. Here are different brewing methods to help you find the ideal brewing apparatus you need.

Drip Method

It’s the perfect method for beginners who want to improve their brewing skills. It’s the most interesting method for enthusiasts who wants to know how to brew a coffee at home or wherever they are.

Pour-over Drippers

Drippers are very popular these days, and homebrewers made it a habit to collect different kinds. These are some of the best drippers for beginners:

Hario V60 Dripper

This conical dripper uses paper filters, regardless if it’s bleached or unbleached. Its cone shape has a large hole and spiral ribs.

• Pros
  • Very portable
  • Comes in glass, plastic, metal, and ceramic options
• Cons
  • Needs a brewer’s attention and time
  • Not ideal for groups
• Budget
  • Affordable
• Coffee Brewing Tips
  • If you want a light-bodied coffee, use a medium grind size and maintain a constant or slow water flow as you pour.
  • If you want a full-bodied coffee, use a grind size that’s a bit finer, and keep a slow or constant water flow.
  • One of the tips in brewing coffee using this method is when you pour, do a counter-clockwise motion to introduce turbulence. You get a chance for better extraction.

Kalita Wave Dripper

This flat-bottom dripper uses paper filters, too. It has three small holes at the center that prevents channeling, and horizontal ridges that look like waves.

• Pros
  • Provides better extraction
  • Easy to use
• Cons
  • Not ideal for groups
  • Grind size has limited flexibility
• Budget
  • Affordable
• Coffee Brewing Tips
  • One of the tips in brewing coffee using this dripper is to use a courser grind size from medium-fine. Burr grinders will make it easier for you to get consistent granule sizes.
  • Set your water’s temperature from 90°C to 96°C.
  • The brewing ratio is crucial when it comes to the drip method. If you’re using this dripper, the recommended ratio is 14.5 to 16 ml water is to 1 g coffee.

Pour-over Carafes

Pour-over carafes are multi-purpose because of their form. The top part in a conical shape works as a dripper with the help of paper filters, while the bottom part serves as the container for the coffee.

Chemex

It also makes an excellent addition to homebrewers’ collection because of its aesthetic form. It has a wooden collar and a tie where the brewer holds it.

• Pros
  • Ideal for groups
  • Makes an excellent decoration
• Cons
  • Paper filter is more expensive than smaller sizes
  • Not portable
• Budget
  • Expensive
• Coffee Brewing Tips
  • A tip on how to brew a coffee using this one is to brew it between 3 to 5 minutes. It will still depend on the grind size and pouring technique.
  • Use a temperature from 90°C to 96°C for your water but try to experiment with different grind sizes. 
  • This brewing apparatus produces a light-bodied brew. It’s best to start with a 1:10 ratio and adjust the dose to your preferred taste.

Immersion

Out of different coffee brewing methods, immersion is the easiest. However, the result is not always the most desirable to many homebrewers. This method keeps coffee and water in contact for a long time where the brewer can control its brewing time, unlike the pour-over method.

French Press

This brewing apparatus is perfect for beginners because it needs lesser movements from the brewer. All you need to do is to steep the coffee and wait until the brewing time is done. Most brewers have it because it gives similar results from cupping.

• Pros
  • Ideal for groups
  • Reusable filter (plunger)
• Cons
  • Less desirable taste
  • Uneasy to clean
• Budget
  • Affordable (Can be expensive depending on the brand)
• Coffee Brewing Tips
  • The best grind size to use for brewing this apparatus ranges from coarse to medium coarse. If the grind size is finer, it will give you a muddy cup since fines can pass through the plunger.
  • This method often leads to over-extraction because the temperature of the water used is too hot, or the brewing time is too long. The best temperature is from 90°C to 96°C, depending on the roast level. Use a higher temperature for a light roast, lower temperature for a darker roast.

Ibrik Pot

This brewing apparatus is also called “cezve,” and some coffee enthusiasts prefer a cup with a stronger taste to use it. Some even add sugar for a caramel flavor.

• Pros
  • Makes an excellent display
  • Filters are not necessary
• Cons
  • Can’t use it without a stove, or a pan with hot sand
  • Tricky to prepare for beginners
• Budget
  • Expensive
• Coffee Brewing Tips
  • It’s less likely for the coffee to be weak, but you may brew a bitter cup because of over-extraction. You can adjust the heat a little, or lift your pot one to two inches while brewing. Another
  • Boiling is a no-no if you want a fine foam on top. As your brew, it should come close to boiling. You have to pay attention to your pot while brewing.

Cold Brew Equipment

Cold brewing is also an easy method for beginners, whether you’re using Toddy or any jar at home. All you need to do is to leave the coffee and water intact for up to 24 hours outside or inside the fridge, and use a filter to separate the grounds afterward. Aside from that, many prefer to add

• Pros
  • Can brew a large batch without any hassle
  • Easy to prepare
• Cons
  • Can taste muddy
  • Light-roasted coffee beans are not ideal for cold brew
• Budget
  • Affordable (jars) or expensive (Toddy or Filtron)
• Coffee Brewing Tips
  • For an RTD or Ready-to-Drink coffee, try the 1:15 brewing ratio. For a concentrated one, you can use 1:7.
  • For optimum extraction, the brewing time should be 12 hours at room temperature, but it depends on many factors. If you want to put it in the fridge, add three to five more hours to get the same extraction.

Pressure

There are also apparatus that need pressure while brewing your cup of coffee. The espresso machine uses this method with a nine-bar pressure. If you need one for manual brewing, you can use the following.

AeroPress Coffee Maker

This brewing apparatus has parts; filter cap, chamber, and plunger. It creates air pressure once you start plunging until the seal hits the grounds, or until the hissing sound.

The best thing about it is its versatility. You can brew your cup through immersion with the inverted method, while the traditional one somehow functions as a drip method. Regardless of any method you want to use, plunging is a must to create the pressure.

• Pros
  • Can use either a paper or a metal filter
  • Durable
• Cons
  • Can’t brew for a large batch
  • Can be challenging for brewers with weak upper arm strength
• Budget
  • Affordable
• Coffee Brewing Tips
  • If you’re doing the traditional method, lightly push the plunger in, and pull it back to stop the drip.
  • When the coffee tastes too strong, you can add more water after the brew. Most of the time, it makes them taste better.
  • You can use it for cold brewing. Just do the traditional method but without the plunging part. Let the water stay in contact with the coffee at room temperature, cover it with any lid, and wait for few hours.

Moka Pot

These work through heat pressure. If you’re an espresso-lover who can’t afford a machine, this is the best alternative. As the water boils from the bottom part, it goes up to the grounds, and it is how coffee is brewed. It doesn’t have crema, but the body of the coffee is somehow similar to espressos.

• Pros
  • Gives an espresso-like brew that complements milk
  • Makes an excellent display
• Cons
  • Time-consuming
  • Can be challenging for brewers with weak upper arm strength
• Budget
  • Affordable
• Coffee Brewing Tips
  • You can pre-heat your water before putting it in your Moka pot to save time. Room temp-water will take a while to boil.
  • Medium-fine is better than espresso-fine grinds because these can clog your Moka pot’s filter screen, which can be dangerous.
  • Since it involves fewer manual movements from brewers, choose delicious water for a better cup of coffee.

Siphon

This apparatus is the fanciest as if you’re a scientist every time you use it for brewing. It also works through heat pressure, as the Moka pot. Brewing time is longer because it uses an alcohol lamp as the source of heat, and if you’re using room temperature, it will take around 12 minutes before the water boils. However, the best part about this apparatus that it keeps the water on the upper vessel. The brew will go down once you remove the source of heat below.

• Pros
  • Entertaining to watch
  • Lesser effort while brewing
• Cons
  • All parts are fragile
  • Cloth filter is difficult to clean
• Budget
  • Expensive
• Coffee Brewing Tips
  • Preheat your water to save time in brewing.
  • Use a medium-coarse grind-size because this apparatus uses a hotter water temperature. Fines will not compromise your cup after the brew.
  • It’s best to put your coffee grounds after the water goes up to the upper vessel because the cloth filter is already wet. Putting your grounds first before the boil will already start the brew since the grounds will get wet.

Other Brewing Tools

If you want to know how to make a good coffee at home, you’ll find these tools handy in getting a good cup.

Scale

You’ll need a scale to measure the best coffee-to-water ratio. Keep in mind that the density of a coffee bean varies. In a 10 gram-scooper, it doesn’t always mean the coffee beans weigh 10 grams. You can either buy a battery-operated digital scale or a rechargeable one.

Kettle

You don’t need an expensive one if you want to know how to make a coffee that will exceed your expectations. Typical kettles are okay as long as water can boil. However, investing in a gooseneck kettle will help a lot during manual brewing, especially on the pour-over method.

Nowadays, there are gooseneck pitchers, which are also good deals. You can transfer your hot water there before you start pouring.

Thermometer

You’ll also find this tool handy because the water temperature to be used while brewing depends on the roast level and grind size of your coffee. Despite any coffee brewing technique, it’s best to have one where you can attach it to your kettle, or hold it while your water is boiling.

Nowadays, you’ll find electric kettles with built-in thermometers to let you automatically control the water temperature. It’s pricier, but it’s worth the investment.

What’s the Best Coffee-to-Water Ratio?

To get the best cup, there are suggested coffee-to-water ratios by many experts. Different coffee brewing methods have their recommended ratios, and if you want a better cup, keep these ratios in mind:

1:15 to 1:19

The SCA or Specialty Coffee Association’s recommended brewing ratio is from 1:15 to 1:19, depending on the strength you prefer. If you’re using 15 grams of coffee, then the water should be from 225 to 285 grams. However, this ratio is mostly for hot brewed coffee.

1:8 to 1:12

Cold brews have different ratios, depending on if you prefer it concentrated or ready-to-drink (RTD). The ratios used by many homebrewers range from 1:8 to 1:12 since they use a room temp-water, which results in a longer extraction time.

Extracting Coffee

Extraction starts when the water is in contact with the grounds. Let’s get to know more about it.

Bloom

The first step is always blooming, and it’s very significant because we have to release the CO2 or carbon dioxide from roasting. Blooming will give your coffee grounds time, making space for water as you continue to pour. Without blooming, your cup may have a sour taste caused by CO2.

• Coffee Brewing Tips
  • Use 2 grams of water for every 1 gram of coffee. If you’re using 15 grams of coffee, pour 30 grams of water for the blooming.
  • Bloom your coffee for 15 to 20 seconds.

Under-extraction

Most describe an under-extracted cup as sour or sharp. One reason is that the brewing time was too quick or the water was too cool to break down the coffee’s sugars, which needs to balance with the acids. It lacks sweetness, and it can taste salty too.

• Coffee Brewing Tips
  • Brew your coffee longer for immersion method at a hotter water temperature.
  • Adjust your grind size to a finer size if you’re using the pour-over or pressure method.

Over-extraction

Opposite to an under-extracted one, this one tastes bitter and hollow. It may have extracted the desired sugars but also the plant fibers, which give unfavorable flavors.

• Coffee Brewing Tips
  • Brew your coffee quicker if you’re using fine grounds and a hotter temperature at an immersion method.
  • Adjust your grind size coarser, medium-coarse to medium-fine, if you using a hotter temperature for pour-over or pressure method.

Brewing Time + Agitation

It’s how long your coffee is in contact with water, and the brewing time depends on the method you’re using.

• Coffee Brewing Tips
  • The immersion method for hotter water temperature should last for 3 to 5 minutes, but for cold brew, it’s more than 8 hours, depending on the grind size and roast level of your coffee.
  • The pour-over method is at least 2 minutes to 3 minutes, depending on the size of servings, and the grind size. Finer grind sizes will take a while to drip, while coarser ones have a faster drip.
  • Pressure methods are typically quick, which means you should leave your coffee in contact with water for too long. You can brew using an AeroPress Coffee Maker with a brewing time of 1:00, depending on the grind size. As for the Moka Pot and Siphon, extraction will not take that long since the water is very hot.

Is agitation the same as stirring?

Agitation is the process where you disturb your coffee grounds during the brew. You agitate by stirring, but it’s not only about stirring. A strong pour is also agitating, as well as swirling your apparatus.

• Coffee Brewing Tips
  • The quicker your swirl or stir, the more you’re helping your coffee to extract more. If you’re using a darker roast or a finer ground, don’t stir or swirl too much.
  • It’s not mandatory to agitate your coffee during the brew. If you don’t prefer to agitate, that’s okay.

Temperature

It can influence your cup because using the wrong water temperature can make or break your cup. The best water temperature for optimal extraction ranges from 180 to 205 degrees Fahrenheit or 82 to 96 Celsius. You adjust the temperature, depending on the roast level, grind size, and brewing method.

Should I use Fahrenheit or Celsius?

It doesn’t matter which one. You can either use Celsius or Fahrenheit, which works well for you.

• Coffee Brewing Tips
  • Use a hotter water temperature for lightly roasted beans or coarser grind sizes.
  • Use a cooler water temperature for dark roasted beans or finer grind sizes.

Cleaning Brewing Apparatus

Cleaning your apparatus properly is very important because a residue from the previous brew you had will compromise your next brew. Moreover, it can lead to bacteria-build-up, which is a big red flag if you’re serving a cup to a guest or a customer. It’s always best to clean your apparatus immediately.

Here are things to keep in mind:

• Don’t use ordinary soaps or powders in cleaning your brewing apparatus. There are specialized powders, but if you want to save money, you can consider using baking soda instead. You can also use hot water for the final rinse.
• Don’t clean your manual grinders or electric grinder’s burr with water and specialized powders – just wipe it with a clean rug or tissue.

There are many ways if you want to know how to make a coffee at home. All you need is to choose which method you prefer and get the necessary apparatus and tools for homebrewing. You can play with your recipe until you find which one works best for your preference. Always remember that a good cup is a cup you enjoy.

References:
https://perfectdailygrind.com/2017/08/what-is-agitation-how-does-it-make-my-filter-coffee-better/
https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/
https://clivecoffee.com/blogs/learn/how-coffee-extraction-works
https://jayarrcoffee.com/blogs/news/5-simple-tips-for-fixing-under-extracted-pour-over-coffee/
https://driftaway.coffee/bloom/
https://voltagecoffee.com/coffee-ratios/
https://perfectdailygrind.com/2015/05/chemex-the-history-brewing-guide/
https://perfectdailygrind.com/2019/01/everything-you-need-to-know-to-brew-great-filter-pour-over-drip-coffee/
https://perfectdailygrind.com/2015/08/kalita-wave-the-story-brewing-guide/
https://perfectdailygrind.com/2015/07/hario-v60-the-history-brewing-guide/
https://www.homegrounds.co/kalita-wave-dripper-review/
https://www.craftcoffeeguru.com/immersion-vs-drip-pour-over-coffee-brewing/
https://handground.com/grind/26-tips-to-make-french-press-coffee-like-a-barista
https://www.javapresse.com/blogs/stovetop-brewing/ultimate-guide-brewing-turkish-coffee
https://handground.com/grind/beginners-guide-immersion-cold-brew-coffee
https://medium.com/@heffnz/should-i-brew-cold-brew-coffee-at-room-temperature-or-in-the-fridge-9453721e3afd
https://www.homegrounds.co/aeropress-tips-technique/
https://aeropress.com/use-it-now/cold-brew-with-aeropress/
https://www.javapresse.com/blogs/stovetop-brewing/ultimate-guide-moka-pot-coffee
https://www.littlecoffeeplace.com/coffee-grind-size
https://fellowproducts.com/blogs/learn/what-s-a-coffee-bloom
https://www.differencecoffee.com/best-water-for-coffee-brewing/

The post Coffee Brewing Tips: How to Make a Perfect Cup of Coffee appeared first on Coffeellera.