PASA Coffee: From Ordinary to Specialty · Filipino
PASA Coffee: From Ordinary to Specialty — Filipino
Follow the episodes in order for the best learning experience.
PASA Coffee: From Ordinary to Specialty is a beginner-friendly coffee podcast by PASA Coffee in Bur Dubai. Sa 30-episode series na ito, ipapaliwanag natin ang specialty coffee sa simple at madaling maintindihang paraan — mula sa Arabica at Robusta, coffee origins, processing, freshness, grind size, water, brewing methods, espresso basics, milk drinks, at home brewing. Ginawa ito para sa Filipino coffee lovers, home brewers, aspiring baristas, at mga gustong maintindihan ang mas magandang kape one cup at a time.
14 published episodes
Episode list
Work through each lesson in order. Every episode builds on the last with clear, beginner-friendly explanations.
What Makes Coffee Specialty? | Beginner Series
Welcome to Episode 1 of PASA Coffee: From Ordinary to Specialty. Sa episode na ito, pag-uusapan natin kung ano ang ibig sabihin ng specialty coffee at bakit ito naiiba sa ordinary coffee. Simple at beginner-friendly ang discussion — tungkol sa coffee quality, flavor, defects, sourcing, freshness, at kung bakit mahalaga ang better coffee awareness. Perfect ito para sa Filipino coffee lovers, home brewers, aspiring baristas, at mga gustong magsimula sa specialty coffee journey.
Watch EpisodeArabica vs Robusta | Beginner Series
Welcome to Episode 2 of PASA Coffee: From Ordinary to Specialty. Sa episode na ito, ipapaliwanag natin ang pagkakaiba ng Arabica at Robusta sa simple at beginner-friendly na paraan. Malalaman mo kung paano sila nagkakaiba sa lasa, caffeine, body, crema, bitterness, growing conditions, at price. Ang Arabica ay madalas i-connect sa specialty coffee dahil sa sweetness, aroma, acidity, at mas complex na flavor. Ang Robusta naman ay kilala sa stronger taste, higher caffeine, heavier body, at thicker crema. Tutulungan ka ng episode na ito na maintindihan ang dalawang coffee species nang hindi nakakalito. Ginawa ang episode na ito para sa Filipino coffee lovers, home brewers, aspiring baristas, at listeners sa UAE na gustong maintindihan ang better coffee one cup at a time.
Watch EpisodeTravel the Coffee Belt: Ethiopia to Brazil | Beginner Series
Sa episode na ito, maglalakbay tayo sa Coffee Belt — ang tropical region kung saan tumutubo ang karamihan sa coffee sa buong mundo. Bakit mas bagay tumubo ang coffee malapit sa equator? Paano naaapektuhan ng altitude, climate, soil, at weather ang flavour ng coffee? At bakit iba-iba ang lasa ng coffee mula Ethiopia, Colombia, Brazil, at iba pang origins? Ginawa ang episode na ito para sa beginners na gustong maintindihan ang connection ng coffee origin at flavour sa simple at practical na paraan.
Watch EpisodeAnatomy of a Coffee Cherry | Beginner Series
Sa episode na ito, aalamin natin ang loob ng coffee cherry — kung saan talaga nanggagaling ang coffee beans. Maraming beginners ang akala ay nagsisimula ang coffee bilang brown roasted bean. Pero sa totoo lang, nagsisimula ang coffee bilang fruit. Sa loob ng coffee cherry, may iba’t ibang layers tulad ng skin, pulp, mucilage, parchment, silverskin, at seed. Mahalaga ang mga layers na ito dahil naaapektuhan nila ang coffee processing, sweetness, acidity, flavour, at final cup. Perfect ito para sa beginners na gustong magkaroon ng mas matibay na foundation sa specialty coffee.
Watch EpisodeSeed to Cup Journey | Beginner Series
Sa episode na ito, susundan natin ang buong journey ng coffee — mula sa maliit na seed sa loob ng coffee cherry hanggang sa final cup na iniinom mo. Ang quality ng coffee ay hindi lang nanggagaling sa roasting o brewing. Farming, harvesting, processing, drying, milling, exporting, roasting, grinding, brewing, at tasting — bawat step ay may epekto sa flavour, sweetness, acidity, body, at overall quality ng coffee. Perfect ang episode na ito para sa beginners na gustong maintindihan ang specialty coffee journey sa simple at practical na paraan.
Watch EpisodeNatural Process | Beginner Series
Sa episode na ito, aalamin natin ang natural coffee process — isa sa pinakaluma at pinaka-flavourful na coffee processing methods. Sa natural process, ang whole coffee cherry ay pinapatuyo habang ang fruit ay nakapalibot pa rin sa seed. Dahil dito, naaapektuhan ang sweetness, body, fruitiness, at final cup character ng coffee. Perfect ang episode na ito para sa beginners na gustong maintindihan kung bakit ang natural process coffee ay maaaring maging fruity, winey, jammy, heavier, at mas expressive — at bakit mahalaga ang careful drying control para sa quality.
Watch EpisodeWashed Process | Beginner Series
Sa episode na ito, aalamin natin ang washed coffee process — isa sa pinakamalinis at pinaka-popular na coffee processing methods sa specialty coffee. Sa washed process, tinatanggal muna ang fruit mula sa coffee seed bago ito patuyuin. Sa tulong ng fermentation at washing, natatanggal ang mucilage kaya mas lumalabas ang clarity, acidity, at clean flavours ng coffee. Perfect ang episode na ito para sa beginners na gustong maintindihan kung bakit ang washed coffee ay madalas clean, bright, crisp, floral, at tea-like kumpara sa natural process coffee.
Watch EpisodeHoney Process | Beginner Series
Sa episode na ito, aalamin natin ang honey coffee process — isang processing method na nasa pagitan ng washed process at natural process. Sa honey process, tinatanggal ang outer skin ng coffee cherry, pero may iniiwang sticky mucilage sa paligid ng seed habang ito ay pinapatuyo. Dahil dito, maaaring maging sweeter, smoother, fuller, at more balanced ang lasa ng coffee. Perfect ang episode na ito para sa beginners na gustong maintindihan kung bakit ang honey process coffee ay may mas maraming body kaysa washed coffee, mas may clarity kaysa natural coffee, at bakit mahalaga ang drying control para sa quality.
Watch EpisodeExperimental Processing: Anaerobic, Carbonic Maceration & Wet Hulling | Beginner Series
Sa beginner-friendly episode na ito, ipapaliwanag natin ang Anaerobic Processing, Carbonic Maceration, at Wet Hulling sa simple at madaling maintindihan na paraan. Malalaman natin kung paano kinokontrol ng farmers ang oxygen, fermentation, pressure, temperature, at drying para ma-shape ang flavour ng coffee. Makakatulong ang episode na ito para maintindihan ang unique flavour profiles tulad ng tropical fruit, berries, wine-like notes, floral aroma, earthy flavour, spice, at heavy-bodied Indonesian coffee.
Watch EpisodeIntroduction to Roasting Levels | Beginner Series
Sa beginner-friendly episode na ito, pag-uusapan natin kung paano nagiging roasted coffee ang green coffee at kung paano binabago ng roasting levels ang taste ng cup. Ipapaliwanag natin sa simple language ang difference ng light roast, medium roast, at dark roast, pati na rin ang epekto nito sa acidity, sweetness, body, aroma, bitterness, at flavour. Useful ito para sa coffee beginners, home brewers, barista students, at sa lahat ng gustong pumili ng beans with more confidence.
Watch EpisodeLight vs. Dark Roasts: What’s the Difference? | Beginner Series
In Episode 11 of the PASA Coffee Podcast Beginner Series, ipagpapatuloy natin ang roasting journey at pag-uusapan ang isa sa pinaka-common na tanong sa coffee: ano ba talaga ang difference ng light roast at dark roast? This episode explains light, medium, and dark roasts in a simple and beginner-friendly way. Malalaman mo kung bakit hindi weak ang light roast, bakit hindi automatic na stronger ang dark roast, at paano binabago ng roast level ang acidity, aroma, body, bitterness, sweetness, at overall flavor ng coffee. Ipapaliwanag din natin kung paano naaapektuhan ng roast level ang brewing method. Light roast works well with V sixty, Chemex, AeroPress, and black filter coffee, while medium to medium-dark roast can be a good choice for espresso, cappuccino, latte, flat white, Spanish latte, French press, moka pot, cold brew, and milk-based drinks. Kasama rin sa episode ang practical UAE examples — mula sa customer na umiinom ng flat white before work in Bur Dubai, hanggang sa coffee lover na nagbe-brew ng weekend V sixty at home in Dubai, at listener na mas gusto ang iced latte during the Dubai heat. By the end, mas madali mo nang mapipili ang tamang roast based on your taste, brewing method, and daily coffee routine. PASA Coffee Podcast — Beginner Series From Bur Dubai, helping you understand coffee one cup at a time.
Watch EpisodeCoffee Freshness and Degassing | Beginner Series
Sa Episode 12 ng PASA Coffee Podcast Beginner Series, pag-uusapan natin ang coffee freshness, degassing, bloom, staling, at tamang storage ng coffee beans sa simple at beginner-friendly na paraan. Important ang freshly roasted coffee, pero minsan puwede ring maging too fresh ang coffee. Pagkatapos ng roasting, may trapped carbon dioxide sa loob ng coffee beans na unti-unting lumalabas. Ang process na ito ay tinatawag na degassing. Kapag masyadong fresh ang beans at agad itong binrew, puwedeng ma-disturb ng gas ang extraction at maging sour, sharp, thin, o unbalanced ang lasa ng coffee. Sa episode na ito, matututunan kung bakit kailangang i-rest ang coffee after roasting, paano naaapektuhan ng CO2 ang brewing at espresso crema, bakit may bloom sa manual brewing, at paano nakakasira ang oxygen, moisture, heat, at light sa coffee freshness. Dahil mainit ang klima sa Dubai/UAE, kasama rin dito ang practical storage tips: ilagay ang coffee sa cool, dry, dark place, gamitin ang original valve bag o airtight opaque container, at iwasan ang parked car, sunny counter, clear glass jar, at stove area. Matututunan din ng listeners ang Freshness Window Test, kung saan ibi-brew ang same coffee sa iba’t ibang araw after roast para malaman kung kailan ito may pinakabalanced na lasa.
Watch EpisodeEssential Home Brewing Gadgets | Beginner Series
Sa Episode 13 ng PASA Coffee Podcast Beginner Series, pag-uusapan natin ang essential tools para sa beginner home brewers: digital scale, burr grinder, gooseneck kettle, French press, V sixty, and Moka pot. Bakit minsan pangit pa rin ang lasa ng coffee sa bahay kahit maganda ang beans? Alamin kung paano nakakaapekto ang measurement, grind size, water flow, at brewer choice sa extraction at flavour. This episode helps beginners build a simple and practical home brewing setup without buying unnecessary gadgets.
Watch EpisodeWhy Every Home Brewer Needs a Scale
Sa episode na ito, matututunan kung bakit mahalaga ang digital scale para makagawa ng mas consistent na kape sa bahay. Ipapaliwanag natin kung bakit unreliable ang scoop, paano nakakatulong ang pagsukat ng kape at tubig sa grams, at paano ginagamit ang coffee-to-water ratios tulad ng 1:15, 1:16, at 1:18 para makontrol ang strength, balance, at repeatability ng bawat brew.
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