World Coffee Masterclass at Alessi

If you get seated at a table and get served all sorts of coffee from around the world, would you be able to distinguish the difference in flavor and aroma?

I bet the only way you might describe the cup of Joe you will be served is that it is either bitter and sweet.

Here I was at a coffee appreciation segment of the Conlin’s Coffee World Coffee Masterclass session curated by the Philippines Top Coffee Q Grader Mr. Eric Conlin. I was enjoying my cup of El Salvador coffee which now I think is my favorite next to Panama coffee.

Mind you we drank the coffee straight up after brewing without any sugar, milk or cream mixed in it so we can truly appreciate the real coffee flavor, which I totally did!

That is Eric Conlin telling us about coffee secrets.  I can really tell how passionate he is about his work and I appreciate that he speaks in layman’s term about coffee which made me understand about it more !  

He taught us how to smell the coffee to distinguish scent and aroma.  Then he made us tell the difference between sweetness and bitterness in coffee.  He also taught us about acidity which is very important in determining  a good coffee but of course we have our own preference if we like it sweet, better or just in between.

With all the knowledge I gained at the World Coffee Masterclass I was able to conclude that I like El Salvador coffee best, next is Panama.  Why?  El Salvador has this kinda sweetness in it like honey but has that just right amount of bitterness of a strong coffee and has that fruity bright pleasant acidity in it    Panama is also good because of it has nice pleasant bitterness not as slightly sweet but not that much and less acidity. Costa Rica, Columbia and Ecuador coffee is more bitter and has more acidity in it.

 

Mr. Conlin also taught us another way to brew coffee aside from using the presser or the electric dependent coffee maker by using this Hario V60 Dripper!  All you need is hot water and your grinded coffee.  Put filter scoop grinded coffee, pour hot water and let it drip on your cup.   (Although there are other technical processes he taught us about this process like weighing the water and the coffee and the temperature of the hot water to use when dripping.   What is important is to know that  You don’t pour in boiling water!

I’m gonna brew me some Brazil coffee soon and will tell you how it tasted and if it is better than Panama or El Salvador.

For all your brewing needs and even all the World Coffee I mentioned, you can visit  Alessi at B5 of Bonifacio High Street at Global City in Taguig across Lush!

In all honesty, I was not expecting much, knowing I have spent time in a coffee farm and learn beyond the cup of Joe. I even experienced how to be a coffee Barista. But none of them really thought me about true coffee appreciation the way thought us!  Thank you Eric Conlin, and Alessi for having me at this World Coffee Masterclass.