Colombian COFFEE Experience - Learning the Bean to Cup Process at Divino Cafe Especial in Bogotá

Good morning, welcome to day three of our 15 day vlogging challenge. Today, we're going to have a bean to cup coffee experience here at Divino Cafe Especial in Bogotá, Colombia. Let's go. I'm super stoked this morning. We're trying some Colombian coffee. I got a small taste of it yesterday. Between the both of us, I'm the bigger coffee drinker. Woo, I'm so excited. We're entering in now. Okay, this is our coffee expert for the day, Leandro. He is another Airbnb experience that we're doing here in Bogotá, Colombia, and he is going to show us all about the bean to cup process here at Divino Cafe Especial. Hello, thank you so much for to visit. I'm excited, I hope you enjoyed our coffees and our culture about coffee. Perfect. And you, I hope you to learn this small video with us. Yes, awesome, let's get started. Okay, so the first thing that we're doing is he gave us two cups of coffee that we're going to try. So one of them is supposed to be a really, really great coffee, and the other one is going to be maybe a not so great coffee, and it's a surprise. So we're going to brew them up and taste them and see if we can tell which one is the better coffee. But he also said the best coffee is the one that tastes the best to you. So we'll see what happens. When you make coffee and you smell your bag, you smell your fragrance. When you grind your beans at home, you smell your fragrance. And when you pour water at home, you can smell the aroma. Two different times in the coffee cube. Activating the components. Doing five and 15 seconds of this fragrance, inhaling the fragrance. Tommy is a big coffee drinker, huge coffee drinker, and I'm not a coffee drinker at all. Yes, we have two coffees. One's an amazing coffee, and one is more of an affordable, not so great coffee. He told us to hit the side of the glass. That's to really smell the aroma, to mix it up. Glass number one is not great. It just doesn't smell like great coffee. There's not any great aromas in there. Wow, and number two is much better. This has to be a good one. My guess is number two. Now we're just gonna get the water. I'm about to pour it up and try it out. Yeah, first coffee of the day again. This is more traditional for you. Traditional? Yes. Okay, I would say this one smells a little bit more traditional. Like what I would normally smell? I think this is a higher quality coffee, but it could be trickier. Yeah, this is what we smell. Which is more familiar at home? Well, for most people, I think this would be, yeah. For us, because I'm a coffee snob, this is. The professional one. Okay, number one. I definitely like the way the number two one smells more. Yeah, we just learned the difference between fragrance and aroma. The fragrance is basically the smell of the grinded beans, and the aroma is the smell whenever you brew the coffee. When you break the two layers super fast, rice add directly to your nose all the aroma. When you need change the coffee in front, you have one glass with water for you clean the spoon and not contaminate your another coffee and change for your number two. Insane. Okay. Any differences now? Yes, I think the number one is growing on me more and more. It's so interesting how the aroma changes once you add water. So initially I thought the fragrance of number one, just the grounds, was more bitter, but then the aromas, once you added the water, it's like more sweet and it just has like a, I don't know. I think number two is way sweeter. Oh, interesting. And then number one, or the number two, I felt like it was less bitter, more sweet, and then the aromas, once you add the water. Yeah. I'm going with number one. This is the winner. This is the winner today. Okay, the next time we taste the coffee. Oh my goodness. Before, before taste the coffee. I want to be the winner. We're taking the grounds off the top of the cup of coffee so that we can try it. There's four main taste or flavor components to coffee. Sweet, acid, salty, and bitter. Today we're going to be focusing on three, which is going to be sweet, acid, and bitter. This basic flavor say you, I am a good coffee or I am a horrible coffee. So we're going to try cup number one first. My spoon is clean, not contaminated. And Leandro told us to sip it like. Nice. Do I do it? Do I do it okay? I think it's sweet and acidic. I don't really taste bitter in number one at all, which is so interesting because when I smelled it, the fragrance of the grounds in the very beginning, I was like, ooh, that's bitter. No, I like it. See, I feel it right here. So I'm going to go with bitter. I bet you everything this is is coffee, right? I can't believe one of these is not a great coffee. They both taste pretty good to me. Try number two. Definitely very acidic. Not any of the sweetness that I tasted with the first one. I taste very acid. Now I think I know the difference. Okay. Number one, not bitter, sure? Yes. It's bitter. It is, it is bitter. Because once you taste the very acidic one, then you can differentiate the taste of the bitter. Okay, good impression. Thank you, Sammy. But I still think, I don't know. I think I might be choosing the wrong one, but I'm going to go with number one is the best for me. Number one. It's fun, yeah, it's fun. It shows us we know nothing about coffee. I'm going to go with number two still. I'm sticking with my guns. Sticking with my guns, just so we can be in competition too. When you smell sweet and you can taste a little bit sweet natural flavor, always is indicator good coffee. Why? It's indicator the farmers developing good job, pick up, harvest your cherries in your perfect time to the maturation process because in this moment your coffee or the coffee in general developing the most sweet natural flavor. I don't know if you heard Colombian coffee is really popular for, why? Acid flavor. Oh, really? For all the professional roaster and tester around to the world, acid flavor is indicator smooth coffee, like a wine and fruity coffee. And this is Colombian coffee. Our coffee is super, super acid. When you drink Colombian coffee in the New York or in Tokyo, for example, or in London, if this Colombian coffee, you're not feeling acid flavor or nice Colombian coffee or is one horrible Colombian coffee. It's very important you taste a little bit acid flavor in your coffee. Sammy, your aftertaste, you're feeling smooth like a wine. I feel like I have a whole new outlook on these coffees now. Leandro was explaining basically the origin of the coffee and the flavors. And I want to give these another go. I just want to say that I did originally smell this one was more bitter and this one was more sweet. And this is very acidic afterwards. So I think the winner is number two, but I'm going to retry. You're switching sides already? I'm not switching sides. I'm sticking with number one, but I think it might be number two. This one is way more bitter, for sure, because I originally thought it was acidic. But then once I tasted number two, this one is definitely more acidic and more sweet. This one is not the coffee, I think. Okay, she switched sides. You don't know you're right yet. I think I'm right. Look this. When I say garbage, no, it's similar. Like this, it's dry, sick, regular beans. This is good garbage. Why? It's clean. The next, look your place, no, it's clean. For this reason, when I say garbage, look your hand, please. Your cold passage in Colombia. Just garbage. Wow. People make coffee out of that? One coffee today in our table is this. No way. It's this one. I don't know. I originally thought this was my favorite, but I'm going to say no. I'm going to switch sides. Number two. I hope you're so wrong now. Okay, Tom, number two. Number two. Okay, guys. Super good job. Oh, number two. Are we right? Right? Yes? Has to be. The smell alone. When he was explaining the good, the qualities to look for was floral, acidic. This one obviously was the clear winner. Today I use this coffee, Caturra, after roast one day. So super freshly. It's my first baby. Is it? Yes. Well done. This is low quality, horrible coffee. Bitter for the reason it's sweet. This acid flavor. I need you to remember this flavor. That's wonderful. It feels good to win. Yes. Right? The winner. Yes. This is natural. This is candle with coffee. It's beautiful. And my experience is very important for you feeling more sensual coffee experience. In this moment, you smell coffee, taste coffee. I need to feel the coffee. When I put the candle in your hand, please move your hand similar one hand for me. Okay. And smell. Okay. Da, da, da, da. Okay. Oh, that's wonderful. And then move. Ooh. And smell, please. Oh my gosh. That is just an experience. Aspartame for you. You need tongue? Wow. That's like good. And the pouring the oil, it's like heated aromatherapy oils. It is just divine. That was amazing. I wish we could buy some of those. Boil them. So now he gave us the option to have an espresso, strong coffee, which is two espresso shots and some water, or just one espresso shot with some water. Sammy got the medium intensity with just one espresso shot. And I got the espresso shot just to get the full experience. They also allowed us to choose two different types of cake. The chocolate and the poppy seed. They all look amazing. Wow. Look how huge this piece of chocolate cake is. Wow, it looks so good. We were running a little bit behind this morning, so we didn't have breakfast. So chocolate cake and poppy seed cake with coffee for breakfast. Sounds about right. Yeah, sounds great. Getting a whiff of the aromas. I love that we know what the difference between fragrance and aroma is. It's gonna be too hot. Learning so much today. I know. This is perfection. You definitely get that acidic taste here. It's so smooth. This is wonderful. So we're gonna brew coffee four different ways. We have all the devices behind us. Ooh, I'm so excited. Today we use rose bourbon and Caturra, and B system and Chemex for to compare two different varieties. Then we use Castillo Tambo and the Japanese iPhone. And then we use rose bourbon and the AeroPress. Because I am a normal farmer, a normal boy for the poor, difficult life, for the, then my life changed because my father built specialty coffees in our farm. And my idea, if more people like you use specialty coffees, you indirectly support different small families that are going to the world. For me, no matter if you make Colombian coffee or coffee from Asian, African, South of America or Central of America. And for this reason, I continue to develop my coffee experience. Leandro's preparing the coffees. I'm gonna take some cake while he's preparing. Oh, it's so moist and sweet already, look. How's that poppy seed? I've never had a poppy seed cake before. Delicious. It's a little bit tart, a little bit sweet. Wow, that chocolate cake is so delicious. It reminds me of my dad's homemade ganache cake. That's how good it is. That chocolate cake is amazing. When you use paper filter at home with hot water, please, before put the coffee, clean the paper filter with hot water for you not contaminate your coffee with paper flavor, chemical flavor. And hot pot is very important. Today, I put 24 grams coffee per 300 milliliter water. Do you have a current favorite right now? Always Catura. And that's your original one, right? Yes. Look at you, you hit jackpot in the first one. It's possible. You can put a ton, double quantity in water per your quantity in coffee. When you put the water in your coffee, more near, closer in the toilet, more slowly, more delicate line to the water, your final coffee gives you more smooth, more delicate, and more aromatics, and a little bit more sweet, natural flavor. Look at the color. Wow. It's beautiful. I hope you enjoy. Thank you. Bourbon Rosado. So this is the first coffee that we're trying. It's the Bourbon Rosado. You can see he named it the Rosado because of the color. It's definitely not black. It has almost a reddish pink tone to it. It's like a fine wine. Salud. Wow. That is so smooth. A little tiny bit acidic, a little sweet, and very, very smooth. That is fabulous. Okay, I gotta try it. Salud, baby. Salud. I love that he served it in a wine glass so it can really hit your palate the right way it should. You get all those flavors. Wow. This is unbelievable. It's so smooth. Perfection in a cup. It's like we're tasting fine wine right now. There is no bitterness at all to that. No. None. Unbelievable. The Americano is made in the espresso machine and this was made in the Chemex. Same coffee, brewed two different ways. This one is much, much smoother. You still get that acidic flavor in both cups, but this one is much smoother. What do you think of the original compared to the Rosado? I think my favorite's the Bourbon Rosado. I think- You'll break my hair in this one. Oh my gosh, I know. I looked over there because I didn't want to break his heart. No, no, no, no. Don't be the second person to break his heart today, Tommy. Wow, they're both so amazing. I don't know how you pick a favorite. I'd take any of these all day. It's absolutely amazing. Super smooth. All right, next up, we have the, what is this one called? Japanese siphon. Push the water and the water rise up to this level. And in this level, I make your coffee. Today, I use this coffee. This is Castillo Variety, 120-hour fermentation process. Wow, I like that a lot. Medium roast. Maybe in this method is really today you can taste more strong flavors. It's like we're in chemistry. Yes. I put the coffee in the top. Oh, okay. Put in contact with the coffees. Then, just the flame. And mix the coffee. And then, start this, the AeroPress from invented in the U.S., 1905. It's fantastic method for making easy and faster coffee at home. Double quantity in water per your quantity in coffee. For the pre-infusion time, mix the coffee. You've had an AeroPress, right? Mix at home, put all quantity in water faster. Mix the coffee faster. This is the bourbon one? Yes. My bourbon is here. Exactly. I told you guys I was only gonna drink a little bit. I can't even hold the camera anymore. My hands are shaking so bad. So, this one is the bourbon Rosado brewed in the AeroPress. So, this was originally my favorite brewed in the drip. It's more acidic. It's much more acidic brewed in the AeroPress than it is brewed in the drip. I like the drip version. It's smoother, a little bit less acidic, a little bit more, for me personally, a little bit more balanced. How about you? What do you prefer? I prefer today, the AeroPress. Do you really? Okay. He likes acidic. It's more acidic? Yeah. I love acid flavor. Yeah. Okay, so now this one is called the Castillo brewed in the Japanese siphon. Ooh. Acid? Yes. Acid without as much sweetness because the other one has acid with more sweetness. Look at me, I'm the coffee expert. Yeah. I like my PhD in coffee now. We have an excellent teacher, that's for sure. We do have an excellent teacher. The best one for me would be the Bourbon Rosado brewed in the drip method because it's the most mellow and since I'm not a huge coffee drinker, this one was very mellow for my taste buds and just very comforting and delicious to me, but all the coffees are absolutely amazing and I loved everything. I'm with the teacher. I like the AeroPress. It's more acidic. It really just hits you right. I love it. Everything's been amazing. Wow. Such a great experience. Don't miss it, you guys. I'm all wired now. Ready to attack the world. Thank you. Thank you so much. Thank you for everything, man. You're excellent. Thank you. Perfect. Thank you for all the information. Yeah, I'm so incredibly knowledgeable. Well, thank you so much for your time and I hope you enjoy it. Yeah. And I hope you make wonderful coffees for supporters, more families that want to do it. I will. I feel like I came in here with not a lot of coffee knowledge and I feel like I'm leaving like a coffee expert with all of the components to know a good cup of coffee. I'm excited. I wouldn't say expert, but a- No, I'm the teacher now. You're an expert. A novice. I am the teacher now. No, I'm a tester of the coffee. Say sweet, say acid, say bitter. Wow, yeah, I'm surprised. You're so professional. Yeah, exactly. We have our cake and coffee to go. It was such an incredible experience. So don't miss it on your next trip to Bogota. Day three of vlogging is done. We'll see you guys tomorrow. I can actually say that now because it makes sense, right? See you guys. Bye.