House Brew, Banapple

My husband and I finally made a stop at this pastry shop that had grown from a small four-table affair to the entire 2-storey quaint structure you can't miss: a bright crayola-ish looking country cottage that has cars slowing down, fighting for parking space, and often, settling for leaving their vehicle in a second lane, on a very busy avenue. I thought the novelty would wear off, but it hasn't. 

That's what good baking can do. People swear by their banana cream pie. I love their cheesecake and apple pie. And these pastries are turned them into the traffic monster on Katipunan Avenue in the Blue Ridge area.

We were so hungry because it was way past the lunch hour, and we thought, might as well join those going gaga over Banapple. Much to our surprise, people were still enjoying lunch entrees that were large enough to share (and that's what most of them did... share), and had a slice or two of their cakes & pies waiting temptingly. We didn't know what to try first. Very good and filling comfort food, dessert, and of course, coffee. All reasonable priced.

Unfortunately, although the apple pie my husband and I shared was very good, the coffee was too strong and bold (more like bitter) for me -- and it wasn't an espresso; it was a full cup of brewed coffee, probably Americano. I finished an entire little cup of milk, added sugar, and watered it down twice. On top of that, the wait and food prep staff didn't know what kind of coffee it was, except that it was freshly ground roasted coffee beans.  I couldn't believe that they could have such good food, such a following, and coffee that was too bitter to enjoy. Could I have just come on a bad day? Probably, and I should make sure, so I'll visit again for weekend brunch with the kids soon, and get another taste.

Batangueno-style Coffee, Kape de Malarayat

that's steam from the coffee migling with the fog close to the mountain top

I've had Batangas-grown coffee before (mostly Barako and Mountain-grown Arabica), but it was only recently that I got to first sample how Batangas folk had their coffee: freshly picked beans, roasted and ground but traditionally prepared by heating up the grains with water in an open pot, and served already sweetened. This was during a media outing sponsored by the Cafe Alamid group (the people behind the popular Civet coffee), R.O.X., and Moster Centaur, during which we were given a fresh insight on the exotic Cafe Alamid (more on that later), and treated twice with the farmers' very own Kape de Malarayat. A blend of Robusta, Liberica, and Arabica Exelsa, grown and picked from the mountains in their "backyards", this coffee is produced with love and hard work by the Malarayat Coffee Farmers and Consumers Cooperative with help and guidance from the Alamid group.

Looks like an easy leisurely trek from here, but that it wasn't.

My first cup of Batangas-style brew was at a small camp near the top of Mt. Malarayat in Lipa, Batangas (about an hour and a half-drive from the Fort in Taguig), where we were feted with a sumptuous reward of barbequed skewered pork, bangus stuffed with tomatoes and onions, and roasted veggies, after our 45-minute challenging trek up. By the time we were enjoying our lunch, I spotted the coffee already being cooked and stirred in a large open pot (we were at least 20 that day), over the campfire, and ladled through a sieve, into our disposable cups. Because I rarely sweeten my coffee (I usually have mine with some soymilk or powdered non-dairy coffee creamer), I was surprised at how sweet it was. I actually (ignorantly) thought it had something to do with a distinct property of freshly-picked, freshly roasted, freshly-ground, freshly-prepared local coffee. It didn't matter much to me at that time, since my last coffee was a Starbucks soy mocha before we left. It was time for another dose.

After once again dealing with the slippery, rocky walk, this time down the mountain, we were taken to where the farmers process the coffee, in the nearby Barangay Sto. Nino. There, once again, to my surprise, we had sweet black coffee. That's where I learned Batangas peeps (Batangenos) take their coffee black but sweetened. Although I prefer unsweetened coffee and won't see a change on this soon, this style tends to grow on you. Or was it because I got up so early for this junket, I just needed my fix more? Whatever, I just had to have another cup. It can be delish.

I got to take home a pack to enjoy at home, yayness!

Cafe Americano at Blenz Coffee

I've started going back to Mega Mall after years of avoiding trips there. I hate the noise, the crowds, and the length I have to walk to get from one side to the other, on several floors. I mean, what if whatever you went to shop for or purchase happens to be at one end, and the other store you had to visit at the other?!

Then they opened that area at the center called the Mega Atrium, where many good restaurants and shops are, on all 4 upper floors (meaning excluding the basement), tucked away from the general melee. Strategically located at the opening of those pockets of wonder are cafes, one on each floor. Since Forever21, the Gap, Mango, Aldo, Promod, All Flipflops, etc., my favorite fashion haunts are on the 2nd level, I would always see this relatively new coffee shop:  Blenz (Canadian Coffee). It was always full, no matter what time I'd be in the area, so I thought, "hmm, must be good coffee."

So I finally tried hanging out at the place and sampling their coffee, and I wished my expectations weren't so high. Upon placing my order I already began to wonder why these people patronized the place. The baristas didn't make any eye contact and seemed a bit impatient when I asked for recommendations and explanations about their coffees. She had to consult a superior, who seemed like he couldn't care less. Hmm. And to think they had all this pride in their barista training.

Then I got my coffee, and it smelled so good. Oh, and a free table in spite of the crowd. Hopes went up! I started to get comfy and took out my book, ready for a nice hour at least, but the coffee kept spilling from between the rim and the lid *tsk*. It spilled so much, in fact, that I decided to drink my coffee without the lid. And yet more coffee bled on my next paper towels; I figured it had to be a leak in the cup. I asked the barista for a replacement; she put my cup into a fresh one and replaced the older lid. Still... coffee kept dripping. 

Ask help from the barista again? Never mind. She didn't look like she wanted to hear what was wrong and busied herself with arranging stuff far into the other end of the counter. 

The coffee was good, no doubt; actually, good enough for you to skip the escalator ride up to TCBTL, or another flight up to Starbucks, or venture even higher to Bo's Coffee Club. But perhaps the most obvious reason for the consistent crowd would more likely be the free Wifi and the enclosed smoking area. I mean, where's the next exit if you wanted a smoke with your coffee, right? On both ends of the long expanse of each floor. So there! 

Tchibo brew at the French Baker

Oops, I just had to take a bite first.

Like I always tell myself, what's a bakery without good coffee? The French Baker, in most SM malls and some supermarkets, has this bold, flavorful coffee presented in a takeout box that also contains a tub of milk, sachets of sugar and a pastry. I love these extra touches, especially the tub of milk instead of a packet of powdered non-dairy creamer.

The day I tried their coffee (again, after years since my last cup), I got a yummy chewy brownie. 

Now I know how much their coffee has improved, I'm going back for more.

Greek Biriki, Cyma restaurants

Sorry, the froth was all gone by the time I remembered to take a photo

I was warned it would be stronger than the usual, and they made it sound like a disclaimer. And it looked very strong, but it was very good.

Cyma's Greek Espresso is an ideal end to what has only been wonderful, satisfying, glorious, and delightful food, so far. We love dining at this restaurant, save for the long queues and the occasionally startling, "Opa!" exclamations by the wait staff.

The Greek Briki is served in a demitasse (see photo , I positioned the cup next to my husband's hand to illustrate the size), and they discourage taking it with creamer or milk. Take their word for it -- a "shot" is all you need and the coffee is good and flavorful as is.

18 Days Robusta Coffee

I saw a Bote Central booth at a recent visit to the weekend food fest  Mercato Centrale. Highly recommended by the market's organizers, Bote Central is the group behind the much-hyped and highly-priced Coffee Alamid. Although I curiously browsed their display of the beans, as "discarded" by the Civet,and politely listened to them talk about the process, I was still unconvinced Alamid coffee would enhance my life. 

But... I was delighted to discover their 18 Days Coffee.  The beans are roasted and ground on a certain date, then you have to consume it within -- you guessed it, 18 DAYS. This ensures you have the beverage at its best. They come in small packs once ground, perhaps to discourage overstocking. I tried a cup of the Robusta variant on the spot, and loved it.

I brought home a pack to use on my drip-style coffee maker, wondering why they instructed to use a teaspoon per cup. True enough, my brew was too light and watery.  I took it up on my next weekend visit at Mercato and was told that the ratio was not meant for drip type coffee makers, which I use more often at home. Ok. Got it... and got another pack while I was there. 

I'm now on my second pack, which is actually going fast. I'm not sorry I bought it, especially since it doesn't cost that much. Can't wait for Mercato Centrale to go back to business in January 2011.

note:  Bote Central no longer takes part in the weekend market. Their coffee can be savored and/or purchased at the Alamid Cafe Xpress inside R.O.X. at the Bonifacio Hi Street.

Luxe -- a cafe!

Did you know that "Luxe" -- that metal signage on dark wood background along Shaw Boulevard -- is Goldilocks Bakeshop's cafe? I didn't.

Work found me somewhere near there with about half an hour to waste before my husband would arrive to pick me up. I thought I'd get a slice of Egg Pie, one of my comfort food faves, while I wait. In the brightly fluorescent-lit canteen-like bustling shop, I wondered if they had coffee to go with the pastry. The lady at the counter helpfully suggested trying their "gourmet" coffee next door. Wha???

Only briefly noticing the signage as I approached, I thought it was some condo sales office/showroom. And since parked cars blocked part of their sign (the part that mentions, "by Goldilocks) and huge window showcasing fondant cakes and petit fours, you can't blame me for my ignorance. 

So, in I went, happy to be allowed to take my plastic-wrapped slice of Egg Pie with me, and ordered a cup of coffee. I appreciated waiting in the warmly-lit, comfort of the smaller but definitely more posh place, with a counter of mini cheesecakes, mamon cakes (but, of course!), petit-fours, candied nuts and fancy boxes tempting me. It was a nice respite from the traffic noise of Shaw Boulevard and a better place to hang out than the bigger one next door. I got my hot cup of brew, straight from an espresso machine into... a styro cup with matching packets of Goldilocks-branded sugar and creamer. Awww. They should've gone posh all the way. 

All in all, I was happy with my beverage and grateful to be allowed to enjoy it with my yummy as ever slice of egg pie. Oh, don't forget, I got a fork to eat it from the plastic package with -- posh.

Now I know. http://www.luxebygoldilocks.com.ph/index.php/about_us