Thursday, April 26, 2012

Third Wave Coffee

Third Wave Coffee: Local, Sustainable, Drinkable Art


There's a movement afoot in the U.S. to convince you that your coffee deserves the same respect given to fine wines, cheeses, beers and chocolate.
A pattern that looks like a spruce tree drawn on with espresso in the foam of a latte.
Photo: Pabo76
Latte art, created when the barista pours steamed milk into espresso in a way that creates a pattern in the foam of the drink, is a sign that you might be in a third wave coffee shop.

One For The Money, Two For The Show

Aficionados break the history of American coffee culture into three waves. The idea is credited to barista Trish Skeie, who coined it in 2003.
The first wave: think Folgers on every table, in every kitchen. It began in the late 19th century and peaked in the 1940s.
The second wave began in the 1960s with Peet’s Coffee and climaxed with Starbucks, introducing the country to the French Roast, the cappuccino and the triple-grande-non-fat extra-hot-no-foam-caramel-latte. They make espresso beverages inspired by Italian pioneers, but their espresso machines are automated, geared toward making sure you can get the same cup of coffee at any of their storefronts.
The third wave, gradually taking hold since the mid-2000s, values precision in all stages of coffee production, from sourcing the beans to roasting them, grinding them and crafting them by hand into fine drinks. The flagship company of the movement is Stumptown Coffee Roasters, based in Portland, Oregon but with a handful of shops in Seattle and New York.
Other major third-wave shops include Chicago’s Intelligentsia Coffee and Tea Co. and North Carolina’s Counter Culture Coffee.

Third Wave, Single Origin

The third wave coffee movement is profoundly motivated by a desire to connect coffee drinkers with the people responsible for making their drink, from the baristas to the roasters to the growers.
Coffee shops like Starbucks want your latte to taste the same in New York as in Indianapolis, so they use automated machines to brew your espresso. But third-wavers, by comparison, will manually adjust the pressure of water and steam to get the best flavor out of the blend of beans they’re working with.
Those beans, if not roasted on site, will come from an identified roaster.
Customers wanting to buy whole beans from a third wave shop are likely to find single-origin options — where the beans all come from a single farm — or sustainable blends. Additionally, the store may buy its beans directly from the plantation that grew them.

It’s Monday Morning. Do You Know When Your Coffee Was Roasted?

High-end coffee aficionados would like to see coffee given treatment in stores similar to the treatment given wine, high-end chocolate, cheese or microbrewed beer.
“When you buy a bottle of wine, you know the vintage year, the winery, what kind of grape it is,” says Nick Cho of Murky Coffee in Washington, DC. “In coffee, it’s as if you walked into a wine shop and all it said was ‘Australian wine.’ We need to be able to walk into a store and see coffee with a ‘roasted-on’ dating. The labels should not only give us the country of origin and the degree of roast, but the actual farm or estate that it comes from.” 

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Tuesday, April 24, 2012

Where in the World is Cafe Antonio?!

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Cafe Antonio Los Baños, 5024 National Hi-way, Brgy. Maahas,, Los Baños, Philippines

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Saturday, April 21, 2012

More Coffee Workshops on Your Way!

The "classroom"
Mervin of Bean Hub and Lem of Arla Creative Center
Dai and Aio from Quezon City
Dai volunteered to make herself a Chocolate Milkshake after the workshop
* We just finished our last coffee workshop for the month of April yesterday. A total of six participants attended the workshops (4 from Los Banos, 2 from Quezon City). The participants learned how to prepare and brew coffee correctly when they make coffee at home or in their offices. They also learned how to identify and evaluate properly prepared espresso-based beverages when ordering in coffee shops and espresso bars. And finally, all of them got to experience making their own espressos, cafe lattes, and cappuccinos! And because we had so much fun with the hands-on experience, we decided to introduce a new workshop this May: the Basic Barista Workshop. This is for people who want to become a home barista or for those who want to pursue a career in being a professional barista but don't know where to start. Well, it all starts with actually experiencing how it feels to be behind the espresso machine! Interest and passion will just naturally drive you to the next level. 

Workshop Dates:
May 17 (Thursday), COFFEE APPRECIATION WORKSHOP, 1 to 4 pm
May 18 (Friday), COFFEE APPRECIATION WORKSHOP, 1 to 4 pm
May 19 (Saturday), BASIC BARISTA WORKSHOP, 1 to 4 pm

Registration Fee:
Coffee Appreciation Workshop: Php 1000/person
Basic Barista Workshop: Php 1500/person

Address: Cafe Antonio Los Banos, 5024 Brgy. Maahas, National Highway, Los Banos, Laguna

Contact Details:
Mobile Number: 0906-455-0522

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Thursday, April 12, 2012

Anniversary for a Cause

By Grace Flores-Osio 

Last November 2011, Cafe Antonio was privileged to be invited by Arla Diner to be part of the "Sacrifical Dinner for RJ Betia." This fundraising event was for the financial needs of 5-year old RJ, who is battling Acute Lymphoblastic Leukemia or ALL. At that time, he had just begun the treatment process which would take several years to complete. The event was attended by over 200 friends and family of RJ. It was touching to see so many people come together to help RJ and his family.

But there is another reason why that night was a special one for Cafe Antonio. It was during the event that Arla Diner offered Cafe Antonio the option to rent their building in the compound. That was the first of several meetings with the people behind Arla Diner and the rest, as they history. God definitely has His amazing ways of bringing people and events together!

And so, in a sense, little RJ was responsible for "bringing" Cafe Antonio to the Arla compound. "And so RJ, we would like to celebrate our 4th Anniversary with you. As thanksgiving to our Lord for His goodness to the Cafe, part of the proceeds of the sales for April 14 will be given to you as our simple way of supporting your courageous fight against ALL. Keep up the brave fight, RJ! We will continue to pray for you. God bless you!!!!"

Cafe Antonio Los Banos.
4 Years.
3 Locations.
2 Group Heads.
1 God. (Isaiah 40:29)

Come and celebrate with us on April 14, 2012!

Wednesday, April 4, 2012

Fourth Anniversary on April 14

4 Years - Since April 14, 2008
3 Locations - Grove, LB Square, Maahas
2 Group Heads - Refers to the same espresso machine that has extracted all your coffee since 2008
1 God - Who gives strength to those who grow tired and increases the strength of those who are weak (Isaiah 40:29)

Come and celebrate with us on April 14, 2012!

Sunday, April 1, 2012

Holy Week Schedule

Monday (April 2) - OPEN from 12 nn - 10 pm
Tuesday (April 3) - OPEN from 12 nn - 10 pm
Wednesday (April 4) - OPEN from 12 nn - 10 pm
Thursday (April 5) - CLOSED 
Friday (April 6) - CLOSED
Saturday (April 7) - CLOSED
Sunday (April 8) - OPEN from 5 pm to 10 pm