[February 13, 2016]
Hello again! This is Part 2 of my 2-part adventure in Makati City. If you haven’t already, here’s Part 1: Pre-Valentine’s #BaristAdventure: Makati (Part 1)! I hope you like it!
So after finishing up in Local Edition, I decided to consult my map to find the nearest cafe in my list. I ended up with The Curator Coffee and Cocktails.
134 Legazpi St.,Cor. C.Palanca St., Legazpi Village, Makati, 1229 Metro Manila
The Curator was a tad bit hard to spot from the street, thanks in no part to the fact that it’s right behind a wine store which happens to be closed. Thankfully, some kind folk pointed me to the right direction and I was able to enter the premises.
So it was kind of a hole-in-the-wall establishment, but it was far from a small. The place was wide, with high ceilings and full of coffee-related books and framed artworks and pictures. And the counter was full of liquor bottles, coffee grinders, juicers, and various tools of their trade.
Their beans are sourced from EDSA Beverage Design group, which I covered in this previous post. Apparently, The Curator is a sister company of EDSA BDG. No wonder their setup looked familiar! And the baristas were quite friendly and chatted me with awesome coffee facts. They even sell the same equipment. Awesome. 🙂
Taking a seat at the front, I ordered one of their specialty juices (since I’ve just had coffee less than half an hour ago). They call it the “Trapple”, which is a mix of both red and green apples. This was so refreshing, I was wondering why I didn’t come up with this combination myself! And I also borrowed one of their books for a quick read: The Curious Barista’s Guide to Coffee by Tristan Stephenson. Very interesting! It’s all about coffee, all right. I’ll check if NBS or Fully Booked has stocks of this. I’m sure to buy a copy if I find it.
I wished I could’ve stayed a little longer, but alas, there was little time for that. I still have 2 more cafes to go to! After saying my goodbyes, I left Curator and went to my next destination.
Universal LMS Building, 106 Esteban, Makati, Metro Manila
I also got here by foot. Man, Makati’s a pretty convenient city to tour coffee places with.
Yardstick has a concept of an “open” kitchen, where customers can look closely how baristas do their thing. They also sell coffee supplies, so I went ahead and made some inquiries.
I then ordered a simple cup of brewed coffee and relaxed. Yardstick knows their stuff. The coffee was pretty good! I also noticed that I’ve been taking all my coffee drinks black. Looks like my taste buds are starting to acquire the taste of good coffee.
After a short rest, I went to my last cafe for the day: Habitual Coffee.
2135 Don Chino Roces Avenue, Makati, Kalakhang Maynila
A bit farther away from the other cafes I’ve been to, the journey to Habitual Coffee took me a good 20-minute walk from Yardstick.
Habitual’s pretty simple with its interior. On the center is their counter, surrounded by chairs and tables. Not much in the way of decoration, though I really don’t mind it much. They also seem to focus their brewed coffee methods to only the cold brew, and the Aeropress.
Given that I’m already slightly caffeinated (what do you expect from someone who’s been drinking coffee all day?), I opted to order their hot chocolate. I expected something simple: dark, sticky sweet liquid in a cup, but nothing like this:
That…is the most beautiful cup of hot chocolate I’ve ever seen. I don’t consider the fact that it looks like a cappuccino as cheating, but it’s really awesome-looking. And the beauty isn’t skin deep, either–the drink wasn’t too sweet and it was overall delicious. I wish I could make something like this. :3
After (regretfully) drinking up the hot cocoa, I went back to the MRT Station and headed home, but not before buying THIS at Glorietta:
A hand grinder! This is a Hario Skerton Ceramic Coffee Mill, and I bought it at Glorietta, at Conlin’s Coffee World. I finally have all the things I need to brew my own coffee at home! A French press, a scale, and now a grinder! I’ll be sure to update you all when I make some. 🙂
It certainly marks a good end to a long day of #BaristAdventuring. Off to brew some coffee. Until next time! 🙂
I tried grinding some Sagada coffee beans I bought earlier. For a French press, you need to set the grind setting to coarse, so as to prevent over-extraction and particulates in your coffee.
Five minutes of hand-grinding elbow grease, and voila:
Not half-bad for a first try. I read on the internet that this particular model is better with finer grinds than coarser ones, so maybe that’s why. Still, it’s money well spent for something like this. 🙂