Brew & Enjoy
Brew barako your way
From a grandmother’s kaldero to a modern French press, barako rewards every brewing style. Here’s how to make a rich, balanced cup at home.
Before you start
Four golden rules
01
Fresh beans
Buy recently roasted barako and use it within a few weeks of roasting for the best aroma.
02
Grind to order
Grind just before brewing: coarse for pots and French press, medium for pour-over, finer for moka pots.
03
Mind the ratio
Start with about 1 part coffee to 15 parts water (for example, 20 g to 300 ml), then adjust to taste.
04
Hot, not scalding
For most methods, use water just off the boil, around 92–96°C, to avoid harsh bitterness.
The traditional way
Barako in a kaldero
This is how many Batangueño families have always made it: boiled in a pot, strained through cloth and sweetened with muscovado or panutsa. It’s simple, sociable and wonderfully aromatic.
Makes about 4–5 cups.
- Boil the waterBring about 1 litre of water to a rolling boil in a pot.
- Add the coffeeStir in around 60 g (about 6 heaped tablespoons) of coarsely ground barako.
- Simmer brieflyLower the heat and let it simmer gently for 2–3 minutes. Don’t let it boil hard.
- Let it settleTurn off the heat, cover, and rest for 3–5 minutes so the grounds sink.
- Strain & sweetenPour through a cloth filter (salaan) or fine sieve. Sweeten with muscovado, panutsa or honey to taste.
Modern methods
More ways to brew
Barako’s heavy body and low acidity make it surprisingly versatile. Pick your favourite gear and give these a try.
Rich & full
French press
- Coarse grind, 1:15 ratio
- Pour, stir and steep 4 minutes
- Plunge slowly and serve right away
Clean & aromatic
Pour-over
- Medium grind, 1:16 ratio
- Bloom with a little water for 30 seconds
- Pour slowly; aim for 3–4 minutes total
Intense
Moka pot
- Fine-medium grind, basket filled level
- Low to medium heat
- Remove as soon as it starts to sputter
Smooth & sweet
Cold brew
- Coarse grind, 1:8 ratio
- Steep 12–18 hours in the fridge
- Strain and dilute 1:1 with water or milk
Bold
Espresso
- Fine grind; try barako alone or in a blend
- Expect a heavy body and rich crema
- Perfect base for lattes and affogato
Easy
Drip machine
- Medium grind, 1:16 ratio
- Use filtered water
- Serve fresh; don’t leave it on the hot plate
Serving ideas
Ways to enjoy your barako
- Black with muscovado: the classic Batangas cup.
- With milk: fresh, evaporated or a splash of condensed milk for a creamy treat.
- Barako latte: moka pot or espresso shot topped with steamed milk.
- Iced barako: cold brew over ice with fresh milk or coconut milk.
- Barako affogato: a hot shot poured over vanilla or ube ice cream.
Perfect pairings
What to eat with it
Batangas breakfast
Tapa, longganisa, garlic fried rice and a fried egg.
Kakanin
Suman, bibingka, kalamay and sapin-sapin.
From the bakery
Warm pandesal with kesong puti, or a buttery ensaymada.
Something sweet
Panutsa, turon, leche flan or a square of dark chocolate.
Keep it fresh
Store it right
Barako’s aroma is precious. Protect it and every cup will taste like the first.
- Keep beans in an airtight, opaque container.
- Store in a cool, dry cupboard, away from heat, light and moisture.
- Buy whole beans and grind only what you need.
- Avoid the fridge, which can add moisture and odours. Freeze only well-sealed, unopened bags for longer storage.
Ready for your next bag?
Find out how to choose authentic barako and support the farmers who grow it.