Equal sweetens the 2nd Grand Barista Cup

Make me three cups each of your very own espresso, cappuccino, and special coffee concoction in 15 minutes!” Sounds like a tall order, but that’s just what the finalists did at the 2nd Grand Barista Cup competition held recently during the Asia Food Exhibition 2008 (AFEX) at the World Trade Center. Regional winners from Luzon, Visayas, Mindanao, and the National Capital Region competed for the chance to be the Grand Barista Champion, prizes of which included an all-expenses-paid trip to Hong Kong to represent the Philippines at the Asia Barista Cup competition to be held in April 2009 during the HOFEX.

The event was spearheaded by Allegro Beverage Corporation, distributor of Queen Coffee Brewer, Danesi Espresso Beans, Da Vinci Syrups and Sauces, Expobar Espresso Machine, and Nuova Simonelli Espresso Machines, to promote the growth, excellence, and recognition of the barista profession in the Philippines. Equal, the favorite low-calorie sweetener used worldwide, also supported the event. Committed to adding flavorful sweetness to any hot beverage experience, the brand has been actively taking part in Allegro’s many activities in promoting specialty coffee in the Philippines.

Just as cooking schools have evolved into prestigious culinary institutes, and cooks have become well-respected professional chefs, coffee shops have also transformed into gourmet cafe chains and coffee making has become a career for many professional baristas.

It was amazing to watch the participating baristas demonstrate their skills and great passion in coffee making. Each cup of coffee they made was done with their own distinctive style, making each cup seem like a work of art!

During the semi-final round held in Manila, Cebu, and Davao, baristas representing the different cafe chains competed for the regional title, which allowed them to advance into the national round. The four regional winners were Alvin Clapano of Cravings, Luzon champion; Crisdel Joy Punzalan of San Francisco Coffee, NCR champion; Ronstadt Flores of Bo’s Coffee Club, Visayas champion; and Ferienyl Ypil of Pajoli Cafe, Mindanao champion.

In the final round, each barista regional champion showed his/her utmost coffee-making prowess under the discriminating eyes of three judges: Chef Heny Sison, president, chief instructor and owner of the Heny Sison Culinary School; Chef Gene Gonzalez, founder of Cafe Ysabel and The Center of Asian Culinary Arts; and Chef Jay Gamboa of El Circulo and Azuthai Restaurants.

 Each finalist prepared three single cups of coffee (one for each judge) under each of the three categories: espresso, cappuccino, and specialty concoction, served in style within 15 minutes! They were judged according to taste (30%), skills (20%), hygiene (10%), presentation and overall impression on the contestant (20%), and duration (20%).

What makes a good espresso, cappuccino, and coffee concoction?

 According to Chef Gene Gonzalez, “A good espresso should have just enough crema on top, and should not have a burnt taste. There is a skill in making a good espresso: When the coffee drips very slowly, the coffee becomes bitter.

To which Chef Heny Sison adds, “An espresso should have the thickness of honey, and should not be diluted.”

Asked what makes a good cappuccino, Chef Jay Gamboa explains, “The foam of milk on top should be light and creamy with even and fine bubbles. The bubbles should not be too big. ”

Chef Gene elaborates, “A cappuccino is really an espresso laced with milk. It should be coffee laced with milk — the coffee and milk should be well-balanced, and should not taste too milky. Otherwise, it will end up being more of a latte which is milk laced with coffee.”

He adds, “Here is where coffee making becomes an art. Here, it becomes more than an ordinary skill. Here is where the human factor comes in, aptly called La Mano, the hand that makes the coffee. This is one factor which spells the difference between an ordinary coffee maker and a professional barista!”

As for the specialty concoction category, all three judges agree that in this category, creativity, originality, and the resultant taste and texture of the specialty coffee drink become a true barista challenge.

Chef Jay Gamboa describes what was required of a specialty concoction to qualify in this category, “It should be a frappe with a shot of espresso, a delicious cool drink which you want to enjoy, consume, and finish. It should be something new, interesting, and exciting.”

In this category, Alvin Clapano, the Luzon champion who eventually bagged the 2nd Grand Barista Cup overall championship, came up with an original Espresso Strawberry Cooler, made with one shot of espresso, evaporated milk, Da Vinci’s macademia nut syrup and strawberry syrup, soda water, whipped cream, and Equal low-calorie sweetener. From the Visayas area , Ronstadt Flores, who became first runner-up in the final round, made a banana split with a coffee kick creation which he named Banana Oreo Madness. The delicious coffee concoction consisted of cavendish banana, vanilla ice cream, Oreo cookies, Da Vinci’s macademia nut syrup and chocolate syrup, and Equal low-calorie sweetener. Whipped cream and cherry toppings completed his creation.