Traditional coffee shops used to roast their coffee beans in the same area where they brew at the same time serve native coffees, for travekers the aroma exudes and is inviting to stop over to enjoy a cup of coffee with a bibingka, puto, pan desal, inos or but-ong.
Coffee Beans roasted slowly in a carajay with some traditional ingredients to enhance the aroma and flavor then allowed to rest for several days until the oil can be seen on the beans then ground finely in a cornmill.
The powdered coffee is kept in a close container to preserve the aroma and taste.
Ground coffee are placed in a collador made of cheesecloth attached to a wire holder and poured with a boiling water then brewed coffee are collected in a takuri and are ready to serve in cups, thick glasses or cans for take out.
Only a Few Traitional coffee shops we can find today but for me this is still the Best coffee Preparations to achieve the Traditional coffee taste and aroma I am looking for
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