How much have you got? Yeh, we are absolutely fine to take that.
We were in town to visit a coffee farmer
We both desperately wanted to support Bernardo and his family, but if his coffee didn't taste good enough
We'd have to go to another producer.
So we are just on the way to the Mill. The Mill is where basically the beans
that were drying on Bernardo's patio, get taken to when they are at the right humidity
and then its the moment of truth right, we find out whether that coffee from that incredible farm
that we had the most amazing time at is gonna cut the mustard. So, big day.
On our way to the mill we ran across something I wanted
to find since we got to Colombia
Quick! Come and have a look at this
That's chocolate, that's Cacao
He wouldn't have guessed it'd look like that either right?
its sort of a bit like coffee in that it's a hard
seed that's in there
that dries and then what they do is they take out
the outer shell of that, the chaff and then
they break that down into cacao nibs and then
that gets broken down into chocolate
I'm so happy that we got this, I'm taking that home
I'm gonna ferment it, I'm gonna try and dry them out
and then I'm gonna try and make
two chocolate bars out of that
So the Mill is the place where the green beans from the farm
gets sorted, processed, graded and ready for export
Yeh, it's the mill that decides how valuable
these beans are and what we are going to pay for them
and so it was super exciting to get there and see the process
and the way that they started scoring this coffee
Once the beans have come in an they've been
we've taken a sample, they get dropped into here
and then the process begins
So what's happening now this machine takes out any foreign bodies
then the next machine over
it starts taking off the outer dried skin
this machine
it starts separating out
big coffee beans and small coffee beans
small beans will roast a lot faster than large ones
you roast them together, the small ones will be burnt
and the blend will be ruined
so this really cool room here, is basically pulling out
black coffee that's defective
sour coffee
or juvenile coffee that hasn't ripened properly
and then what happens is
the beans come down and they get dropped into these sacks
we're now going to roast those
and start the cupping process
so cupping is the international
language that's been created to communicate
the quality and taste
of a cup of coffee
so there are six coffees on the table and
you know, we knew which one our heart was gonna choose
it was gonna be Bernardo's
but it needed to be the best tasting coffee as well
the lady that was doing the cupping with us, she's a Q taster so
she's an expert in coffee
and so we were nervous because like what does she think of this coffee
it was really really D-day.
so what did you think?
I really liked it
yeh I love it, I think it's bloody awesome
I'm so relieved, I have loved every single second of this whole process
and I'm just glad it tasted fantastic
Job done. BOOM
Bernardo's coffee hit the spot, so we confirmed the container there and then
because we needed it back for the London coffee festival in six weeks time
Okay, so we just got the final call, coffees arriving at the roaster
we're legging it
This is where we start working
for us its about roasting the provinence, the individual flavours
that come from different parts of the world and
roasting it to appreciate and to bring out those flavours
we dropped our Colombian green beans into our roaster
to be roasted for the recipe that we just developed
and you can see them just inside
they're coming out of the roaster and being dropped into this drum.
where they are moved around to cool down
and then they get dropped into this funnel
we got these beautiful beans
that have completely lost their heat now
and then there going into this funnel to be ground and put into our pods
man I tell you that was stressful, but we did it
we did but you know what it's like
it's coffee festival tomorrow, we're not done yet
so were are fifteen minutes here before the flood
gates open up and the public come rushing in to taste our coffee
it's a little bit like what have we done?
why did we do this?
because we love it, we believe in it but
in fifteen minutes time all those people are gonna come through the door
and it's what they think that really matters
Right it is really hotting up in there
but I'm gonna escape to this bush to show you what I've done with the coffee flower
Right, ever since I've got back from Colombia, I've really fallen in love
with coffee flour and so these coffee
flour gluten free brownies are delicious
So, first up 250g of dark chocolate
break that in to a bowl
so I'm breaking them down into little meltable chunks
because we are gonna melt the chocolate, add the butter
and that's gonna be the wet side of the ingredients for these brownies
okay so that's the chocoalte done and now I need the same amount
of butter, unsalted, 250g
in it goes
right we are gonna get this on to the bamberoo which is basically hot water in a pan
this goes on to the top and it starts
melting and we stir it so it's all melted together
okay so that's thoroughly incorporated now and as you can see it's this beautiful
silky chocolate gooey loveliness
now we are going to add another 250g
this time of golden caster sugar, drop that in
now we are gonna add 60g of almond flour
and 20g of coffee flour, and the thing to remember is
with the coffee flour this has been made from a cherry
its been dried out and its been ground down into a flour
so it's gonna have a real fruitiness that;s gonna add to this brandy,so let's at these in
add a pinch of cinnamon, and then just mix those together
so I've got 6 eggs, whisk those together and then add them into the mixture
and that helps give it body and thicken it up
and now you can see this dark mixture
that's just, look at that.
and then just to bring all those flavours out
a nice little pinch of salt
transfer the mixture in to cake tin that's been greased and got grease proof paper inside
this is gonna be such a winner. Whoever you cook it for, they're gonna love you
and then just to finish off and add a nice presentation and a
bit of naughtiness, we gonna take some nice good quality peanut butter
and just whirl it through the top
okay so that's looking beautiful
so good.
okay, needs to go into a hot oven on a 160
for 20 to 25 minutes
you'll know when it's ready when it's still wobbly in the middle
but its cooked on the outside
okay the moment of truth
let's see how it's doing, this is definitely easier then cooking on the side of a mountain
Wow! Just look at that.
it smells so good. So we need to let it chill there for 10 minutes
and then we are gonna lift it out and slice it up
okay so that's completely chilled down now
so we are just going to take it out
drop it down
and then just look how beautiful
this coffee flour brownies look
okay here we go
cooked perfectly, so moist and the peanut butters gonna give a nice
like challenge to the chocolate
okay they look amazing. Let's take them out and see what people think.
of the coffee flour brownies
Hello, how are you?
They're so gooey
I know I know, look how happy she is
Tasty?
coffee flour brownies, they're made from the flour of cherries
coffee cherries, do you want to try them?
are they gluten free?
they are gluten free.
coffee flour is gluten free
does that make you happy?
so happy!
would you like to try?
Yeh!
Get involved
Super moist, cooked fresh this morning
are you happy?
I'm very happy
Speechless!
Take a bit tell me what you think
that makes you happy as well?
It's a win win!
okay coffee flour brownies absolutely went down
we gotta go
so it's not like I had any doubt in my mind
any nervousness whatsoever
but is seems to be going down really well
yeh, people are tasting the coffee, they're loving it
but really it all comes down to one person
what does Jeffrey think?
moment of truth
I can't wait to taste this coffee, this is the moment of truth
yeh
it's got a lovely sweetness about it
I like it, you guys have done
you guys have done really well
Congratulations
this is absolutely delicious
smiles all around. I'm just so delighted
that people love Bernardo's coffee as much as we did
yeh, and that we get to share Bernardo's incredible story
through his coffee, and I think that's the importance going direct to source
that's why it's important to know where your food and drink comes from
Well done
Good job mate, good times
Do you wanna try Bernardo's coffee?
Then click the link in the description box below