Maganda po tandem niyo mga sir :) naenjoy ko po kahit mahaba po ung video. newly subscriber po ako. Bago lang po ako sa specialty coffee. Marami po ako natutuhan sa video na to. :) may coffee community po ba kayo na maisa-suggest na pde ako magjoin para matuto po? taga-marikina po pala ako.
Salamat sir at napagtiyagaan mo kami hahah!!! Meron din community ang Marikina and actually madami magagaling and masasarap na specialty sa Marikina. :) Resonate, Franken, Agimat - d ko maalala yung iba pero madami. (pasensya na sa mga hindi ko nabanggit)
just a food for thought, I think recipes are better classified by the coffee's dominant taste notes, instead of classifying them by their processing. For example, I have a recipe that works well for floral coffees, another recipe that works with citrusy/juicy, another for chocolatey, etc...
@@meursault.1984 i agree but dont discount recipes change depending on process to, for example you dont always want to use high temp recipes for anaerobic natural processed coffees bec they would likely highlight the fermenty and bright features of the coffee - so you want to offset it lower the temp lengthen contact time to get sweeter than bright cup.
Grabe super saya ng vid na ito. Dami din natutunan. Keep it up.
Maganda po tandem niyo mga sir :) naenjoy ko po kahit mahaba po ung video. newly subscriber po ako. Bago lang po ako sa specialty coffee. Marami po ako natutuhan sa video na to. :) may coffee community po ba kayo na maisa-suggest na pde ako magjoin para matuto po? taga-marikina po pala ako.
Salamat sir at napagtiyagaan mo kami hahah!!! Meron din community ang Marikina and actually madami magagaling and masasarap na specialty sa Marikina. :) Resonate, Franken, Agimat - d ko maalala yung iba pero madami. (pasensya na sa mga hindi ko nabanggit)
Thank you for bringing this vid back 🥰
just a food for thought, I think recipes are better classified by the coffee's dominant taste notes, instead of classifying them by their processing.
For example, I have a recipe that works well for floral coffees, another recipe that works with citrusy/juicy, another for chocolatey, etc...
@@meursault.1984 i agree but dont discount recipes change depending on process to, for example you dont always want to use high temp recipes for anaerobic natural processed coffees bec they would likely highlight the fermenty and bright features of the coffee - so you want to offset it lower the temp lengthen contact time to get sweeter than bright cup.
You need to learn the rules/basics and then learn to bend or break it.
mga master pag nag roadtrip kayo baka ma gawi kayo ng bataan 😅
@@aztergaming2071 yessir actually pagpaplanuhan talaga namin yang road trip hehe
@@darylbuenocoffee nice to hear ganda ata ng vlogs tapos puro local coffee community ang dadayuhin