how much have you got in Laurentide
setback we were in town to visit a
crafty farmer we both desperately wanted
to support Bernardo and his family if
he’s cocky didn’t taste good enough we’d
have to go to another producer so we’re
just on the way to the mill the mill is
where basically the beans that were
drying on benardos patio get taken to
when the at the right humidity and then
at the moment of truth right we’ll find
out whether that coffee from an
incredible farm that we had the most
amazing time at is going to cut the
mustard so
[Music]
on our way to the mill we ran across
something I wanted to find if we got to
Colombia quick come on have a look at
this
it’s chocolate a cacao when you get it
look like that either right it’s a bit
like coffee in it’s a hard feed that’s
in that dries and then what they do is
they take out the outer shell oh that’s
the chat and then they break their dance
cacao nibs yeah and then that gets
broken down into chocolate I’m so happy
that we got this I’m taking that home
I’m going to ferment it I’m going to try
and dry them out and then I’m going to
try and make two chocolate bars out of
that so the mill is the place where the
the green beans from the farm gets
sordid process graded and ready for
export
yeah the mill that decides how valuable
these beans are and what we’re going to
pay for them and so it was super
exciting to get there and see the
protest and the way that they started
scoring this coffee once the beans have
come in and they’ve been we’ve taken a
sample they get dropped into here and
then the protest begins so what’s
happening now this machine takes out any
foreign body 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 we’ll wrote a lot
faster than large ones if you roast them
together the small ones will be burnt
and the blend would be ruined so this
really cool room here is basically
pulling out black coffee that’s
defective sour coffee or juvenile coffee
Adam ripen properly and then what
happens is the beans come down and they
get dropped into the sack we’re now
going to roast those and start the
cooking process so cupping is the
international language that’s been
created to communicate the quality and
type of a cup of coffee so there were
six coffees on the table and you know we
knew which one our heart was going to
choose it was going to be Barnardo’s but
it needed to be the best tasting coffee
as well the lady that was doing the
cupping whether she’s acute a stir so
she’s an expert in coffee and so we will
never see
because like what does she think of this
coffee it was really really d-day
[Music]
so what did you think I really liked it
yeah I loved it I think it’s bloody
awesome still relief I’ve loved every
single second with whole process and I’m
just glad it’s a fantastic job got folks
Bernardo’s coffee hippo spots we confirm
the containers there and then because we
needed it back to the blended coffee
festival and six weeks fine okay so we
just got the phone call copters arriving
at the road stuff the leg on it this is
where we start working for us it’s about
roasting the provenance the individual
flavors that come from different parts
of the world and roasting it to
appreciating to bring out those flavours
we’ve dropped a Columbian green beans in
Conroe tests have been roasting for the
recipe that we’ve just developed and you
can see them 15 sighs they’re coming out
of the rotor being dropped into this
drum we’re then moved around to cool
down and then they get brought into the
tunnel you’ve got these beautiful beans
that are completely reuteri now and then
they’re going into the funnel the big
brown I’m putting through our pod then I
tell you that was stressful but we did
it we did but you know why it’s like
coffee festival tomorrow we’re not done
yet
[Music]
so we’re 15 minutes here before the
floodgates open up and the public come
rushing in to taste their 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 15 minutes time all
those people going to come through the
door that’s what they think they’re
really matter
right it’s really hotting up in there
but I’m going to escape to this bush to
show you what I’ve done with the coffee
flower right ever since I got back from
Colombia I’ve really fallen in love with
coffee flower and so these coffee flower
gluten-free brownies are delicious
so first up 250 grams of dark chocolate
break that into Bowl so breaking them
down into little
meltable chunks because we’re going to
melt the chocolate add the butter and
that’s going to be the wet side of the
ingredients for these brownies okay so
that’s the chocolate done and now I need
the same amount of butter unsalted 250
grams then it goes right we’re going to
get this onto the band Maroon which is
basically hot water in a pan this goes
on to the top and it starts melting we
stir it so it’s all melted together
okay so that thoroughly incorporated now
and as you can see it’s this beautiful
silky chocolate gooey loveliness now
we’re going to add another 250 grams
this time of golden caster sugar drop
that in now we’re going to add 60 grams
of almond flour and 20 grams of coffee
flour and the thing to remember is with
the coffee flat ice has been made from a
cherry it’s been dried out and it’s been
ground down into a flour just goofiness
that it’s going to add to this browning
so let’s add these in add a pinch of
cinnamon
I know it’s just mix those together you
sort of got six eggs whisk those
together and then add them into the
mixture 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 flavors
out a nice little pinch of salt transfer
the mixture into a cake tin that’s been
greased and got grease proof paper
inside this is going to be such a winner
whoever you cooking for they’re gonna
love you and then just to finish off and
add a nice presentation and a bit of
naughtiness we’re going to take some
nice good quality peanut butter and just
whirl it through the top okay so that’s
looking beautiful Wow
so good okay needs to go into a hot oven
at 160 for 20 to 25 minutes you’ll know
when e21 it’s still wobbly in the middle
but it’s cooked on the outside okay
the moment of truth let’s see how it’s
doing this is definitely easier than
cooking on the side of the mountain just
look at that ah I’m so good so we need
to let it chill there for 10 minutes and
I’m going to lift it out and slice it
off okay so that’s completely chilled
down now so we’re just going to take it
out drop it down and then just look how
beautiful these are coffee flour bones
work
okay here we go
so moist and the peanut butters going to
give a nice like challenge to the
chocolate bar ah okay
they look amazing let’s take them out
and see what people think of these
coffee flower brownies hello how are you
I know I know look how happy see you
Stacy
yeah you put a bit youth you’re on
camera you do coffee flower brownies
they’re made from the flower of cherries
coffee cherries JUnit Ron they are
gluten free coffee flower is gluten free
does that make you happy
would you like to try yeah get involved
super moist cooked fresh this morning
are you happy their hands speechless
they take a bribe tell me what you think
that makes you happy as well so win-win
okay so coffee pot brownie absolutely
went down
we gotta cut so it’s not like I had any
dealt my mind or any nervousness
whatsoever but it’s easily going down
really well yeah yeah people have tasted
me coffee they’re loving it but really
it all comes down to one person
what is Jeffrey think I mean okay or I
can’t wait to say this copy this is a
moment of too
[Music]
[Music]
[Applause]
yeah
yeah got a lovely sweetness about it
yeah yep I like it you guys have done it
you guys are done really well
congratulations yeah now this is
absolutely delicious
okay smiles all around I’m just so
delighted that people love Barnardo’s
coffee as much as we did yeah yeah and
that we get to share
Bernardo’s incredible story through his
coffee and I think that’s the important
going direct to source that’s why it’s
important to know where your food and
recruit oh well then good job mate good
time do you want to try benardos coffee
then click the link in the description
box below
[Music]
setback we were in town to visit a
crafty farmer we both desperately wanted
to support Bernardo and his family if
he’s cocky didn’t taste good enough we’d
have to go to another producer so we’re
just on the way to the mill the mill is
where basically the beans that were
drying on benardos patio get taken to
when the at the right humidity and then
at the moment of truth right we’ll find
out whether that coffee from an
incredible farm that we had the most
amazing time at is going to cut the
mustard so
[Music]
on our way to the mill we ran across
something I wanted to find if we got to
Colombia quick come on have a look at
this
it’s chocolate a cacao when you get it
look like that either right it’s a bit
like coffee in it’s a hard feed that’s
in that dries and then what they do is
they take out the outer shell oh that’s
the chat and then they break their dance
cacao nibs yeah and then that gets
broken down into chocolate I’m so happy
that we got this I’m taking that home
I’m going to ferment it I’m going to try
and dry them out and then I’m going to
try and make two chocolate bars out of
that so the mill is the place where the
the green beans from the farm gets
sordid process graded and ready for
export
yeah the mill that decides how valuable
these beans are and what we’re going to
pay for them and so it was super
exciting to get there and see the
protest and the way that they started
scoring this coffee once the beans have
come in and they’ve been we’ve taken a
sample they get dropped into here and
then the protest begins so what’s
happening now this machine takes out any
foreign body 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 we’ll wrote a lot
faster than large ones if you roast them
together the small ones will be burnt
and the blend would be ruined so this
really cool room here is basically
pulling out black coffee that’s
defective sour coffee or juvenile coffee
Adam ripen properly and then what
happens is the beans come down and they
get dropped into the sack we’re now
going to roast those and start the
cooking process so cupping is the
international language that’s been
created to communicate the quality and
type of a cup of coffee so there were
six coffees on the table and you know we
knew which one our heart was going to
choose it was going to be Barnardo’s but
it needed to be the best tasting coffee
as well the lady that was doing the
cupping whether she’s acute a stir so
she’s an expert in coffee and so we will
never see
because like what does she think of this
coffee it was really really d-day
[Music]
so what did you think I really liked it
yeah I loved it I think it’s bloody
awesome still relief I’ve loved every
single second with whole process and I’m
just glad it’s a fantastic job got folks
Bernardo’s coffee hippo spots we confirm
the containers there and then because we
needed it back to the blended coffee
festival and six weeks fine okay so we
just got the phone call copters arriving
at the road stuff the leg on it this is
where we start working for us it’s about
roasting the provenance the individual
flavors that come from different parts
of the world and roasting it to
appreciating to bring out those flavours
we’ve dropped a Columbian green beans in
Conroe tests have been roasting for the
recipe that we’ve just developed and you
can see them 15 sighs they’re coming out
of the rotor being dropped into this
drum we’re then moved around to cool
down and then they get brought into the
tunnel you’ve got these beautiful beans
that are completely reuteri now and then
they’re going into the funnel the big
brown I’m putting through our pod then I
tell you that was stressful but we did
it we did but you know why it’s like
coffee festival tomorrow we’re not done
yet
[Music]
so we’re 15 minutes here before the
floodgates open up and the public come
rushing in to taste their 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 15 minutes time all
those people going to come through the
door that’s what they think they’re
really matter
right it’s really hotting up in there
but I’m going to escape to this bush to
show you what I’ve done with the coffee
flower right ever since I got back from
Colombia I’ve really fallen in love with
coffee flower and so these coffee flower
gluten-free brownies are delicious
so first up 250 grams of dark chocolate
break that into Bowl so breaking them
down into little
meltable chunks because we’re going to
melt the chocolate add the butter and
that’s going to be the wet side of the
ingredients for these brownies okay so
that’s the chocolate done and now I need
the same amount of butter unsalted 250
grams then it goes right we’re going to
get this onto the band Maroon which is
basically hot water in a pan this goes
on to the top and it starts melting we
stir it so it’s all melted together
okay so that thoroughly incorporated now
and as you can see it’s this beautiful
silky chocolate gooey loveliness now
we’re going to add another 250 grams
this time of golden caster sugar drop
that in now we’re going to add 60 grams
of almond flour and 20 grams of coffee
flour and the thing to remember is with
the coffee flat ice has been made from a
cherry it’s been dried out and it’s been
ground down into a flour just goofiness
that it’s going to add to this browning
so let’s add these in add a pinch of
cinnamon
I know it’s just mix those together you
sort of got six eggs whisk those
together and then add them into the
mixture 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 flavors
out a nice little pinch of salt transfer
the mixture into a cake tin that’s been
greased and got grease proof paper
inside this is going to be such a winner
whoever you cooking for they’re gonna
love you and then just to finish off and
add a nice presentation and a bit of
naughtiness we’re going to take some
nice good quality peanut butter and just
whirl it through the top okay so that’s
looking beautiful Wow
so good okay needs to go into a hot oven
at 160 for 20 to 25 minutes you’ll know
when e21 it’s still wobbly in the middle
but it’s cooked on the outside okay
the moment of truth let’s see how it’s
doing this is definitely easier than
cooking on the side of the mountain just
look at that ah I’m so good so we need
to let it chill there for 10 minutes and
I’m going to lift it out and slice it
off okay so that’s completely chilled
down now so we’re just going to take it
out drop it down and then just look how
beautiful these are coffee flour bones
work
okay here we go
so moist and the peanut butters going to
give a nice like challenge to the
chocolate bar ah okay
they look amazing let’s take them out
and see what people think of these
coffee flower brownies hello how are you
I know I know look how happy see you
Stacy
yeah you put a bit youth you’re on
camera you do coffee flower brownies
they’re made from the flower of cherries
coffee cherries JUnit Ron they are
gluten free coffee flower is gluten free
does that make you happy
would you like to try yeah get involved
super moist cooked fresh this morning
are you happy their hands speechless
they take a bribe tell me what you think
that makes you happy as well so win-win
okay so coffee pot brownie absolutely
went down
we gotta cut so it’s not like I had any
dealt my mind or any nervousness
whatsoever but it’s easily going down
really well yeah yeah people have tasted
me coffee they’re loving it but really
it all comes down to one person
what is Jeffrey think I mean okay or I
can’t wait to say this copy this is a
moment of too
[Music]
[Music]
[Applause]
yeah
yeah got a lovely sweetness about it
yeah yep I like it you guys have done it
you guys are done really well
congratulations yeah now this is
absolutely delicious
okay smiles all around I’m just so
delighted that people love Barnardo’s
coffee as much as we did yeah yeah and
that we get to share
Bernardo’s incredible story through his
coffee and I think that’s the important
going direct to source that’s why it’s
important to know where your food and
recruit oh well then good job mate good
time do you want to try benardos coffee
then click the link in the description
box below
[Music]
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