Making coffee the traditional way with Pepita Curtis! | Farm To Table - video Dailymotion

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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!

Transcript

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

Making coffee the traditional way with Pepita Curtis! | Farm To Table

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