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Moka Pot : How It Works

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When Is the Best Time to Drink Coffee during the Day?

Coffee drinking is so ingrained into our culture that most people cannot function without their daily cup of coffee in the morning, be it a cup of cold brew coffee or a straight solid espresso shot. 9 out of 10 older coffee drinkers consider coffee an important part of their breakfast, with many people drinking coffee to stay awake or improve their alertness throughout the day.

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Coffee plays a vital role in Philippine culture. Regardless of your age, class, or location, it’s normal for early-rising Filipinos to start their day with a fortifying cup of coffee and toasted pandesal or a classic full rice breakfast of rice and eggs paired with tuyo (dried fish), tocino (sweet cured pork), or traditional Filipino sausages called longganisa.

Traditionally brewed coffee drinkers of our grandparents’ generation have a sentimental attachment to Liberica, locally known as Kapeng Barako. Younger generations and coffee lovers now enjoy Second Wave and Third Wave coffee shops, which have become an important “third space” for many people whose lives consist of work, home, work, and school.

A quick history of Philippine coffee

Coffee is not endemic to the Philippines. The first coffee beans – Liberica beans, to be exact – were brought to the Philippines in 1740 by two Spanish Franciscan friars and planted in the cool, elevated plantations of Lipa, Batangas. This marked the beginning of what historians call a golden era for Philippine coffee, which lasted almost 150 years.

Liberica beans from the Philippines soon became a valuable export to Europe and America. They could command up to five times the value of Arabica beans, also cultivated in the Philippines. And when other major coffee-producing territories like Sri Lanka, India, Java, and Sumatra were hit in the 1870s by a destructive fungal disease called Coffee Rust (Hemileia Vastatrix), the Philippines was, for a short time, the world’s leading coffee producer.

Unfortunately, Coffee Rust attacked and eventually destroyed Philippine Liberica plantations in 1889. Whatever crops could be saved from Batangas plantations were eventually replanted in the nearby province of Cavite. However, Liberica has yet to regain its prominence, and coffee production and export have declined in importance for many decades.

During the American period, the Americans encouraged Philippine agriculturists to plant Robusta beans (Coffea canephora). Unlike Arabica and Liberica, which grow at optimal levels at minimum altitudes 200-300 meters above sea level, Robusta is easy to cultivate in the lowlands and is more disease and insect resistant. Today Robusta is the country’s most dominant variety. Most of the Philippines’ Robusta crop is used in the production of instant coffee by Philippine and multinational coffee producers.

Instant coffee is still an essential component of Philippine coffee culture. Many brands of convenient instant coffee are sold in supermarkets, together with many types of 3-in-1 coffee sachet products that include powdered coffee, creamer, and sugar, all in one packet.

Second-Wave and Third-Wave Coffee

The interest in Philippine coffee experienced a resurgence in the early 1990s when enterprising coffee businesses banded together to relaunch Kapeng Barako and promote many small groups of Philippine coffee producers in the Calabarzon Region, the Cordilleras, and many parts of northern and southern Mindanao.

The arrival of Seattle’s coffee brands, notably Starbucks and Seattle’s Best, and other major coffee shop brands in the Philippines (the so-called “Second Wave”) also helped spark interest in the coffee origin and sustainability. In the last decade, many independent coffee shop owners have begun sourcing their beans directly from coffee cooperatives and do some – or a lot – of their in-house bean roasting.

Today, passionate Third Wave coffee drinkers are terroir-driven and are deeply interested in where the beans came from, what types of beans they are (Arabica, Robusta, Excelsa, or Kapeng Barako), and what flavor profile they might have (nutty, floral, fruity – or a combination of the three). More often than not, by supporting certain coffee shops, you directly support coffee cooperatives that these shop owners and small distributors champion – whether they’re from Sagada, Batangas, Sulu, or other emerging coffee-producing areas in the Philippines.

So whenever you visit your favorite coffee place or are looking for a new coffee type to sip, ask your seller more about their latest batch of coffee beans, their origin, their flavor profile, and how best to brew it.

We hope you enjoy the flavor discovery that comes with every cup you have!

Brewing Methods for the Outdoor Coffee Lover

Well…you brew coffee yourself! We list easy and convenient ways to brew your favorite drink while on the go. Check out these brewing methods, and never be without coffee again.

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How to Reduce Bitterness in Your Coffee

Bitterness is common in coffee and coffee-related drinks because coffee’s flavor profile depends on bitterness, and sometimes, it just gets overdone. Many things can be the culprit of a poorly brewed cup, as coffee can be pretty picky. In this article, we’ll examine ways to make your coffee less bitter and troubleshoot the problem after the coffee has already been brewed. Maybe you need a different coffee bean, brewing process, or local coffee shop, but we’ve got you covered, whatever the issue.

Read Full Story -> https://www.coffeebeans.ph/zcno08

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How to Make Cold Brew in a Jar

Do you love the mellow, smooth taste of cold brew? Why wouldn’t you? It’s one of the best ways to enjoy coffee chilled. But if you’re tired of buying it at coffee shops and grocery stores, it’s time to try making it at home.

How To Roast Coffee Beans In a Popcorn Popper

When it comes to flavor, there’s nothing quite like freshly roasted coffee beans. To get the freshest coffee, you may want to take the extra step of roasting your beans at home. Luckily, this is easy to do using an old-fashioned stovetop popcorn popper.