Aired (October 27, 2024): This episode will awaken your inner coffee lover in you as Shaira Diaz visits the Philippine Latte Art Academy in San Juan City!
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00:00For those who are certified coffee lovers out there, there is a coffee shop in Little Baguio in San Juan that you will definitely want to visit because they not only offer coffee.
00:17You can also take a crash course to learn more about coffee.
00:23You can find it here in the Cherries to Cup Coffee Solution.
00:27We're here in our showroom. This is Cherries to Cup Coffee Solutions.
00:32Jack Meets Caldi is here.
00:35Jack Meets Caldi is more on promoting specialty coffee.
00:41Meaning is we are Jack of all trades in terms of coffee because we do everything in terms of coffee.
00:48I was surprised. That's how latte schools look like.
00:52It's like that when you want to train as a barista.
00:56And I especially appreciated the fact that it's expensive to make coffee.
01:01So you really need to take it seriously.
01:04It's not just like, okay, you can just make coffee.
01:08But it's like, it's still learning.
01:11You really need to know the core, what coffee is, how to process it, how to grade it.
01:19So there are a lot of factors.
01:21And it's funny because the people here are very informative.
01:24Sir Rusty and Sir Mark.
01:27Because they help me.
01:28Willing to help and share the information about coffee.
01:32The machines that I need and where I should start.
01:36We explain what is specialty coffee.
01:39Like what Mark said that coffee is a fruit.
01:43So I heard it for the first time.
01:46Yes.
01:47All people are not aware.
01:48Because I know that coffee, especially beans, it's just seeds.
01:53Exactly.
01:54But you don't know where the seeds come from.
01:56I don't know.
01:57It's a cherry. It's a coffee cherry.
01:59Wow, I learned something new today.
02:02Anyone can enroll in the Philippine Latte Art Academy
02:06because their goal here is to educate people about the importance of coffee.
02:14And as a certified coffee lover,
02:16Shaira is the one who volunteered to share with us the coffee experience in this cafe.
02:24Every day, every morning, when I'm at work,
02:27in the first shift, it's automatic, I'll make coffee.
02:30But in the morning, I like it hotter.
02:33So I only take the black one.
02:35As in pure black, no creamer, no sugar.
02:38Only black.
02:39And then in the afternoon, I like the latte.
02:42Iced latte, caramel macchiato.
02:45So now we're going to taste their hot latte.
02:50So there, you can see that we have latte art here.
02:52It's so beautiful.
02:53Sometimes I don't want to drink it because the design is a waste.
02:56But okay, let's taste it.
03:01Oh.
03:03Wow.
03:04For me, this kind of coffee is perfect.
03:08It's not too strong.
03:09It's just in the middle.
03:11It's not too sweet.
03:12And the coffee they used here is Catimor beans from Lanao del Sur.
03:18If you don't like too bitter lattes in the morning,
03:23this is perfect for you.
03:25Mmm.
03:26It's good.
03:29Oh, here's my next coffee.
03:32Yes.
03:33What is this?
03:34This is a V60 from Pinkanancy in Benguet.
03:38It's like I'm doing an experiment with everything.
03:41But it's like you can hear it when you see it.
03:45You know what I mean?
03:46So if you're curious, taste it.
03:48So okay, let's pour over.
03:51Okay.
03:52Let's pour over.
03:54Okay, it smells a bit strong.
03:57Maybe because it's mixed with water.
04:05Wow.
04:06Wow.
04:09Oh, I'm shook.
04:10Because it smells strong, but the taste is delicious.
04:15It's not bitter.
04:16It's not burnt.
04:17It's not like a dark roast.
04:19It's just medium.
04:21Just like the first one I tasted.
04:25It's delicious.
04:26So this is like a freshly brewed Americano that can be iced Americano.
04:32That's how it came to me.
04:34Because I can really straighten it.
04:37Because it's not bitter.
04:42See, I straightened it.
04:44It's delicious.
04:45From Benguet.
04:47So these beans that we're trying are local.
04:50Food Explorers.
04:51And this is beautiful.
04:53This is a good idea for those who have a coffee shop business.
04:58It's strong, right?
05:00Food Explorers, can you see this painting behind me?
05:03That's the cherry.
05:04And the one in front of me is the cascara.
05:06Ah, cascara.
05:07That's an interesting one.
05:08Because instead of throwing away the coffee skins,
05:13we did something to dry it meticulously.
05:17And we create a cascara or cascara tea.
05:21In other countries, this is already popular.
05:23Here in the Philippines, not yet.
05:26Because usually, the skins that are used here are the highest grading coffees in other countries.
05:33Like the Geisha variety.
05:34So here in the Philippines, the variety that we have here, we tried.
05:38We had this result that was delicious.
05:40So we launched it.
05:42And we helped other farmers.
05:44The trash became a product.
05:47It's delicious.
05:48It's flavorful.
05:50It's not too strong.
05:55Usually, other teas are a bit strong.
05:59But this one is delicious.
06:00And then, I also learned that this cascara is made of cherry skin.
06:05So for example, if you pick a cherry,
06:08the seeds are what makes the coffee.
06:11That's the processed coffee.
06:12And then the skin, this is what they make.
06:15So instead of throwing away the skin, they make use of it.
06:18It's like a cherry.
06:20It tastes like grapes.
06:22It tastes like a cherry.
06:24That's why it's delicious.
06:25It's also smooth.
06:27If you taste it until you swallow it,
06:30you'll taste the fruit.
06:32So I believe that it's already a fruit.
06:38So horchata is a Mexican drink that is also popular here in the Philippines.
06:42But basically, here in the Philippines,
06:45the traditional drink that we have,
06:47or what we make our babies drink,
06:49is called rice milk.
06:51Actually, it's just boiled rice
06:53with cinnamon and condensed milk.
06:58It's delicious.
07:01You'll taste life.
07:03In fairness.
07:05In fairness.
07:09It's just perfect.
07:10It also has espresso.
07:13The beans are from Bukidnon.
07:16This is the robusta.
07:17So it has espresso plus horchata.
07:20I'm holding our last drink,
07:22and this is called finca cano.
07:25This process is called cold drip.
07:29Because earlier, I saw where it drips.
07:34They said that it drips continuously for 7-8 hours.
07:38And the beans they use here are Arabica from Lanao del Sur.
07:42Again, local products.
07:44And if you'll notice,
07:46the ice is different.
07:48What's inside my glass is different.
07:50Because these are called whiskey stones.
07:52Because they avoid that when we put the coffee,
07:56there,
07:57when we pour it,
07:59of course, the ice will melt, right?
08:01So the taste will be different.
08:03We don't want to reduce the taste of the coffee, right?
08:07So there.
08:08So that the ice won't melt,
08:10that's why we're using whiskey stones.
08:12Let's taste it.
08:19Wow!
08:20Those who love cold brew,
08:21oh my gosh!
08:24It's delicious.
08:25It's also smooth.
08:26You know, guys,
08:27I can't really describe it.
08:29Because it's delicious.
08:30It's really smooth.
08:31It's like I'm speechless.
08:32Because I just now appreciated this.
08:35It drips for 7-8 hours.
08:37So this is how it tastes.
08:40Yummy!
08:41So follow us on Facebook and Instagram.
08:44We have Jack and the First Crock Coffee Roasters,
08:46Jack Meets Kaldi,
08:48Lap DJA,
08:50and the Philippine Latte Art Academy.
09:02Well, thank you, guys.
09:03We'll see you next time.
09:04Bye.
09:05Bye.
09:06Bye.
09:07Bye.
09:08Bye.