(This feature was published in GMA News Online last March 7, 2017)
Whether it’s 3-in-1, brewed, blended, or iced, coffee remains the staple drink of Filipinos. It’s hard to resist this aromatic beverage that puts the “ooh” in good morning. So don’t just get your quick fix of caffeine, learn more fun facts about our local brew.
Did you know that the Philippines was one of the world’s top producers of coffee sometime in the late 1800s? It was the Spanish who first brought coffee to the country.
The Philippines is one of the few countries that produces the four varieties of coffee: Arabica, Liberica, Robusta, and Excelsa. Barako belongs to the species Coffea Liberica, which accounts for less than one percent of the country’s commercially grown coffee. Robusta was the top-produced variety in 2016, according to the Philippine Statistics Authority.
Coffee is a good wake-up call since it contains caffeine, which is legally addicting. But the caffeine content actually depends on factors like the roasting of coffee beans and the coffee-making process. “The darker the roast, the less caffeine. The lighter the roast, the more caffeine. The more you burn, the higher the temperature—the caffeine gets converted to sugars or carbon,” said Vie C. Reyes, a coffee farmer advocate who is the director of the Philippine Coffee Alliance and CEO of Bote Central Inc. “The longer you extract coffee, the more caffeine you’re getting.” She said that espresso has less caffeine because of the shorter extraction time. Drip coffee, therefore, has more caffeine.
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