All About Kapeng Barako + Recipe
What is Kapeng Barako?
Kapeng Barako, also known as ‘Barako Coffee’ and “Batangas Coffee’ is a varietal grown in the Philippines specifically in Batangas. It belongs to the species of Coffea Libereca which is a species of flowering plant in the family Rubiaceae from which coffee is produced.
Barako in Philippine languages is equivalent to the English term "stud" (both literally and figuratively), from Spanish varraco. The word is associated with connotations of masculinity in Filipino culture.
The shape of the liberica beans is unique among other commercial species (arabica, robusta, and excelsa). It is asymmetric, with one side shorter than the other side, creating a characteristic "hook" at the tip. The central furrow is also more jagged in comparison to other coffee beans.
Fun fact:
“Barako” is but one of four commercially viable coffee species grown worldwide. It is otherwise known as coffee liberica, native to Central Africa “from Liberia to Uganda and Angola4.” In the present, the production of liberica accounts for but one percent of all coffee produced in the entire Philippines.
Kapeng Barako is usually enjoyed as it is. Simple, hot, aromatic, and manly. Here we’ll give you something to spice up the OG!
Easy Brown Sugar Iced Coffee
What you need?
Coffee (Barako Coffee, may it be cold brew or cooled down hot brew)
Brown Sugar
Milk (may it be almond, macadamia, coconut, anything you prefer)
Ice
STEP 1: Make coffee.
- If you like it strong, double brew it!
STEP 2: Stir together the brown sugar and hot water
STEP 3: Pour the brown sugar syrup into a cup then add ice
STEP 4: Slowly add your preferred milk and the Kapeng Barako
And you’re done! Stir it before drinking!
Source of recipe: https://coffeeatthree.com/iced-brown-sugar-coffee/
ICED BROWN SUGAR COFFEE TIPS
● If you want a stronger coffee taste, use less milk than iced coffee. I use equal parts of milk and coffee for this recipe.
● All ingredients can be made separately ahead of time and kept in the refrigerator.
● Hot brewing coffee then cooling it down (15 minutes) takes less time than cold brewing coffee (12 hours).
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