Hi all, Erik here from the Philippines!
What is the purpose of my blog? COFFEE!. I love coffee and plan on setting up my own cafe someday when I have the money. In the meantime, I want to help my fellow “kababayans” who are ready to set up theirs. Also, I want to put the Philippines back on the coffee map, the way it was around 400 or so years ago.
I worked as a barista here in the philippine before and want to share the knowledge I have gathered through the years. I am still in the learning process and I am not saying that I am the expert when it comes to coffee but I can honestly say that I know enough to help others. If you have anything you want to ask do tell me so I can try my best to answer it. Mabuhay!
can you help us on our thesis hehehe
what can you say about KAPENG BARAKO???
just call me PINK
a 4th year student
Bachelor of Science in Hotel and Restaurant Management
in Lyceum of the Philippines University- Batangas
Hi pink palaboy! I can contribute but just a little, too busy to even update my blog eh, hehehe.
what exactly do you need?
when is your next barista training? I believe you had just one last Aug 15…wow I miss it.
I’m a coffee fan too, well I see the Philippine coffee is hardly found nowhere in the coffee map these days compared to Indonesia…well Vietnam is more for the robusta…but Arabica is the best variety…and many sub-varieties under it…
hope to meet you one of these days…
Hi Lyndon! Thanks for visiting
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The last one was indeed last Aug.15. Don’t know when the next one will be, it all depends on the demand. I’ll keep you posted. We have a special session for students coming over from the province next week, I’ll upload the shots after.
Hope to read more from you again!
Hi sir Eric, I am one of the NPC employees who attended the recent Barista training conducted by Maya kitchen.
I thought I would be able to see posted pictures of the event at this site, but cant find any. I was with the group which went berseck during the training. I know our group rated your training a high 5! We learned so much on how to make the Espresso(voila!) and the other mixes that goes with it. What I liked most was the Caramel Machiatto ( cant wait to have another round of cup).
I also have a question, why do we always say overflowing when we are reffering to Coffee and bottomless to Tea? – Havent heard the other way around. Please enlighten, just curious.
Thanks.
Hi sir Erick!
Am one of the NPC employees who attended a recent training by Maya kitchen.
I thought I would be able to see any posted pictures of that event but cant find any. Remember that our group went ecstatic during the training , we learned a lot on how to make the Espresso (voila!) and with other mixes that blend with it . I love most is the Caramel Machiatto (cant wait for yet another cup). And the Frenchpress portion was exciting too. We will be buying for our home use.
I also have a question. Why i s it that we use the word overflowing when referring to Coffee and bottomless to Tea? Havent heard interchanging the word. Please enlighten us, just curious.
Kindly post the pictures.
Thanks.
Hi Irene, thanks for dropping by. I’ve recently uploaded the pictures, they’re in the link below:
http://philippinecoffee.wordpress.com/2009/11/28/npc-barista-101-training/
I’m still looking for the pictures of the first batch, I’ll upload them as soon as I find them. Now for your question, there’s no rule I know of that says you can’t interchange the terms “overflowing” and “bottomless” between coffee and iced tea. I think it just sounds better if you use “bottomless” for iced tea than overflowing. For coffee, I might use the word “refillable” instead of “overflowing”. If coffee you serve is hot then adding “overflowing” doesn’t sound right, if you know what I mean
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