#CafeAntonioLB

Tuesday, October 30, 2012

Pourover Coffee Tuesdays


Fifty percent (50%) off on ALL single origin specialty coffees roasted by 
Luca & Tosh Coffee Lab
Discounted prices: Cup - from 90 to 45 pesos; Mug - from 100 to 50 pesos. Every Tuesday, 12 nn to 10 pm. 

Link: https://www.facebook.com/events/133353490145857/

Thursday, October 18, 2012

PASS I(t) ON


*  When I decided to become a barista way back in 2007, I knew that someday I was going to teach people how to make and drink coffee. And they would do the same and share their knowledge with others. After every workshop and class I have attended since the beginning, I was always excited to share what I have learned to my friends and family even though they did not understand what I was doing and what I was going to be. Little did I know that through running a small coffee shop, people would start asking me how to do what I was doing. Suddenly there was a demand.

* The barista culture that I was immersed in for 5 years revealed to me that baristas are a very generous and passionate breed. They would give and share gadgets and information and develop disciples and students; and these students would find followers of their own and so on and so forth. So I would share to every willing customer, coffee enthusiast, entrepreneur, and barista my experiences, struggles, and techniques over the bar counter and hope they would get inspired and start their own coffee journeys.

* For the past two weeks, I have been training and teaching future entrepeneurs and baristas. And most of them have almost "zero" knowledge about coffee. But after 5 days of intense "indoctrination" and "immersion" they were able to respect the barista profession and pursue coffee careers of their own. My classes and workshops include a coffee appreciation class; a basic and advanced barista workshop where I let them experience how it feels like to work behind the bar with REAL customers lined up; a coffee tasting and cupping session where they get to taste 9 to 12 different coffees for the first time (sensory SHOCK!); and a dedicated, 3 to 5 hour-long latte art boot camp where I FORCE them to learn latte art, hehe! But seriously, these are fun activities that would really get you thinking about coffee after completing all of them. I think my workshops are attractive because it's cheap. The participants just basically pay for the beans and the milk. And after this 5-day experience (which I also experienced back in 2007 in Dumaguete), the participant may pursue other trainings and workshops in TESDA, PBCA, or SCAA and Espresso World which holds professional level workshops all throughout the year. Google 'em up guys!

*So if you're interested in testing the waters first before investing in a cafe of your own, a barista career, or further advanced training, you're welcome to visit us and we'll talk about your plans. You can also e-mail us at cafeantonio_elbi@yahoo.com if you want to avail of our special 5-day workshop package.




Thursday, October 11, 2012

Our "eXtend" Project

* Last October 5, we officially opened the doors to our newly renovated extension room! The room will be used for meetings, functions, and various occasions. For more information, contact 0906-4550522 or e-mail us at cafeantonio_elbi@yahoo.com.

October 5 - We used the extension room as a buffet area for a client's 18th Birthday

The room is also conducive for small corporate meetings...

...or intimate family gatherings.

Wednesday, October 10, 2012

Bringing the Garden to the Cafe

Promotional fan art by Jorge Milano
* I've been planting herbs and vegetables in my backyard for a couple of months now and I wanted to feature my first batch of produce at the cafe. Last Tuesday, I harvested and packed my first zip lock bags of basil and mint. We used the basil for our Calamansi Basil beverage (Php 70) and we concocted a new TOD (Trippings of the Day) for the mint. We called it the Dark Chocolate Mint Leaf Latte. It's made out of fresh mint leaves mixed well together with dark chocolate sauce and a double ristretto Owltonio blend espresso. Then we poured steamed milk into the mixture, like a regular latte, and topped it with a couple of fresh mint leaves and dark chocolate drizzle. Watch out for more beverages from my garden!

Sweeet Basil!

Cool Mint Leaves

Here are the sample packs we used for the beverages

Thursday, October 4, 2012

Specialty Coffee and Hearty Meals


* Aside from our exciting lineup of coffees from Luca & Tosh Coffee Lab and 18 Days Coffee Roaster, we also serve healthy, hefty, and hearty meals that will surely fill you up! So grab your mobile phone or a pen and a piece of paper and start sending us your advance orders. :)

Here's our lineup: 

STARTER PLATES
Grilled Quesadillas

Soup of the Day – 70
Vietnamese Summer Rolls – 189
+Thai Spring Rolls – 159
Crispy Calamari – 169
Grilled Quesadillas – 159
Mozzarella Sticks - 159
^Nachos with Chili Beef & Cheese – 189
Hickory Chicken Wings (4 pcs) – 189

Thai Spring Rolls
 SALAD PLATTERS

Arla’s Fresh Vegetable Salad – 169
Apple, Walnut & White Cheese Salad – 169
Pepper Crusted Seared Tuna Salad –250

Arla's Fresh Vegetable Salad
PASTA PLATTERS
Served with a slice of foccacia bread

+Seafood Spinach Fettuccine – 275
Spicy Tuna Pasta – 220
Tuyo & Black Olive Pasta – 220
Pesto al Pasta - 189
+Linguine Carbonara – 200
Tomato & Basil Spaghettini – 200

SPECIALTY PLATES
Served with our signature side salad


Lime Baked Fish




+Soy Grilled Chicken – 200
+Beef Lengua – 275
Pork Tenderloin Steak – 220
Spicy Beef Curry w/ Roti Bread - 250
Chili Shrimps – 295
Lime-baked Fish Fillet – 220
Fish n’ Chips – 250
Mushroom and Tofu Steak – 200

Soy Grilled Chicken with Brown Rice

GOURMET PIZZA

Cheesy – 200
Margherita -220
+Smoked Pepperoni – 220
Tuyo and Black Olives – 250
^Seafood – 295

Smoked Pepperoni Pizza

CAFE ANTONIO'S BURGER  220
(Australian style burger)
100 % beef, cheddar cheese, caramelized onions,
pickled jalapenos, tomoto, cucumber, and  lettuce on whole wheat bun.
Served with homemade potato fries.





PANINI
Pressed grilled sandwich
served with potato chips on the side

Vegetarian - 150
Bacon and Ham - 150
Lemon Chicken - 150
Spicy Sardines - 130

EXTRAS

Jasmine Rice – 20
Brown Rice – 30
Mashed Potato - 55
Roti Bread - 30

Potato Fries - 65

DESSERTS


Red Velvet Cake
Red Velvet Cupcake - 40
Blueberry Cheesecake - 65
Black Truffle Cake - 65
Apple Pie ala mode - 80
Mississippi Mud Pie - 110

*ask our waiter about our specials

Legend:
+ - Bestseller
^ - Must Try
- Healthy Option

FOR INQUIRIES KINDLY CONTACT US AT:
+63906-455-0522
cafeantonio_elbi@yahoo.com
FACEBOOK: /cafeantonio.elbi
TWITTER: /cafeantonioelbi