Napa browse tuloy ako dun sa roasting forum, coffee rabbit hole haha.
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Luckily I live in Africa. None of the fancy stuff, but I get good solid coffee 
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pwede yun kasi sa palayok nag-roast ng kapeng barako ang lola ko dati. binibilad nya muna sa araw yung pinitas na coffee pods, then bilad ulit sa araw yung coffee beans next day, then pag tuyong-tuyo na, saka nya niluluto sa palayok (walang mantika). kakamiss ang buhay probinsya.
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I’m from Benguet so Arabica all the way. Pero minsan, we blend arabica and robusta together. There are some days that I prefer 3-in-1 
In our house, Benguet and Kalinga beans are the staples. We also stock up on soybean roast for days that we just want to drink something warm but caffeine-free. We usually buy the roasted beans from Baguio city’s market. If available, we directly buy from local farmers and small or home-based roasters. We prepare coffee the classic way – pakukuluin sa takure. I brought home a moka many years ago, so if someone fancies an espresso, caffe macchiato or cappuccino, the small but magical coffee yielding pot is used. When I was younger, I put creamer and tons of sugar in my coffee. This changed through the years, I can now drink my coffee black especially if I know that it was prepared from good quality beans.
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Ate, I recently learned na may coffee ceremony sila sa Ethiopia and I would love to experience that someday!
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Meron! At pag nagawi ka doon kahit layover for a few hours leave the airport. nasa tour package nila yan
Sagada medium roast. Beans. I grind it here at home before making coffee
We make it a point to research about coffee places before we go to a city.
Our favorites so far:
Paris: KB cafe in rue de martyrs
Barcelona: cafes magnifico, Pinotxo bar at the Boqueria, cafe Vienna
Tokyo: Blue Bottle
Baler: Charlie Does
Rome: Taza de Oro
Florence: cafe first floor of Mercado
Melbourne: Market Lane
I’ll go back to these cities for the coffee. And then some 
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Yes. Yung “gold” something na barako. I can’t remember because I still prefer Monk’s Blend over any of the available barako coffee available.
There’s also 1 barako variant which had a nasty after taste. I forgot which one.
Excelsa ba yung parang amoy langka?
Pag nasa campus:
- Okay din 'yung Cafe de Lipa. Meron sa Malcolm Hall.
- Kalinga coffee in a press sa Art Circle Café. 120 lang yata.
- Latte ng Nomu (nasa Epsilon Chi Center).
Near the campus:
- SGD (Pero medj miss sometimes dahil parang di na fresh ang beans. I go there quite often because the owners have become my friends.)
- Bo’s Maginhawa
- Ay…yung coffee place sa UP Town na puwede kang makinig ng vinyl records. The name of that escapes me.
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Mas gusto ko ang Robusta kasi mas “fruity” and earthy, for me. Pero now that I think about, parang mas depende yan sa roasting and grinding eme. 
Blend, kasi maraming notes na nagaganap. Pero kung single origin - yirgacheffe from Ethiopia.
I have a press mug from Bodum. Sometimes, I think this whole coffee snobbery is me being a basic graduate student. Lelz.
I like my coffee with muscovado, and around 40mL ng cold, fullcream milk. The proper coffee drinkers will probably say, “Nge, nagkape ka pa!”
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Hahaha. Baka ako yun mag sabe nung nye nagkape kapa. Because I love my coffee sweet and strong at the same time, parang lovelife yung kaya akong ipaglaban, char!
Gusto ko ng blend kapag ako ang nagblend ng coffee ground, ayaw ko nung mga nabibili na blend na kasi usually mixture sya ng low quality beans eh.
From my point, mas madaming notes and flavors ang arabica. Kaya mas preferred ko to kasi ma-aroma
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Satchmi. Parang closed na sya start of the year. Nung wala pang Fat Seed at gusto ko masarap na kape sa Manila Creamery ako bumibili.
Aw…sayang!
Sana matapos na itong lockdown. Para makakuha na ako ng matinong kape. 
I had mine delivered, I tried yung bluenotes from mycoffeelab.com, so far okay naman. enjoying it
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Ay cold brew, okay din pala! Hindi masyadong masakit sa tiyan.
Anybody tried Henry and Sons in Mandaluyong?
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nakakamiss tuloy mag fancy coffee.
Ah, yung The Giving Café sa Sheridan? Parang sakto lang naman yung kape. Flat white is my go to order there, and they’re one of the few café’s na nagagawa ang “flatness” na to my liking. Food is remarkable, but a bit pang-alta ang presyo.
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Yes, Sheridan corner Pines St. My go-to coffee when I drink for the first time is cappuccino. Is their cappuccino good?
husband ko likes coffee that doesn’t taste like coffee. yung tipong loads of sugar and cream. kaya di kami magkasundo minsan pag nagkakape 
what fancy coffee places do you frequent? i go to SB not for the coffee but dahil tuwang-tuwa ako sa service nila. pag gusto ko magising, Toby’s for the flat white or the off-the-menu Gibraltar. Tim Horton’s din pala