The robustness of Pinoy coffee

MANILA, Philippines - Filipinos prefer coffee made from the robusta variety of coffee plant. There is an earthy quality to the scent of robusta. This is why we refer to the intense robusta aroma when we use the expression kapeng-kape talaga. 

Why is aroma so important to our appreciation and enjoyment of coffee?

It is because our noses are much more sensitive than our taste buds. Different studies have shown that there are hundreds of compounds in coffee that stimulate olfactory organs. We like coffee because of how deliciously it smells and it tastes.

 When we compare coffee from different brands we may detect that some give off a strong, cereal aroma — like burnt rice grains or grilling corn. Others simply smell flat and boring.

Our noses know what a good coffee aroma is: it’s pure coffee fragrance that not only makes us long for a cup of coffee, but also perks us up and makes us feel good enough to face the rest of the day—the kind we get from Nescafe Classic.

 Roasting levels vary from light, (also known as cinnamon roast) which has a pale-brown color, no luster, and with a sharp, acidic taste; to medium (also called American roast or city roast), which is brown in color, has a mild luster and a bittersweet taste; the dark level (also called continental roast or Viennese roast) is dark-brown in color, with a shiny luster and has a smoky taste; finally, the very dark level (also called French roast, New Orleans roast or full roast) is nearly black in color, with a glossy luster and has a smoky, rich taste.

Roasting brings out the bitterness in coffee — but bitterness itself is not a negative quality; rather, it also helps make coffee delicious when it blends with the other coffee tastes.

 Filipinos prefer the bold, full-bodied flavor of coffee that has that heady, strong quality — or in Tagalog, ”may sipa”. Filipinos also prefer dark roasts on the bitter side, plus a juiciness that leaves a powerful yet pleasant aftertaste. All these are attributes of the robusta variety, the coffee variety from which Nescafe Classic instant coffee is made.

Nescafe Classic is made only from 100 percent pure coffee — no other additives, chemicals or preservatives are added. It is made using a patented, pure coffee extract process that captures pure coffee taste and aroma in every cup.

This exclusive pure coffee extract process combines the latest flavor capture process plus the expertise of master brewers and master tasters — all working together to ensure 100 percent pure coffee flavor and aroma in every cup of Nescafe Classic.