A two-day barista course on coffee
preparation and coffee shop operation was recently conducted by the Department
of Trade and Industry through its National Coffee Cluster in Makati City, to
prepare small and medium entrepreneurs SMEs planning to put up specialty coffee
shops.
Cordillera DTI
director Myrna Myrna, who is the agency’s national champion for coffee and the
DTI as an agency committed to improve the Philippines coffee industry by
conducting trainings and providing tools and material requirements such as the
shared services facilities.
During the training,
resource speaker Jaycee Martinez articulated what a barista should
know about coffee roasts, grind, water, temperature, brewing methods and basics
of cupping.
Held at the Makati
Palace Hotel, participants were mostly small and micro entrepreneurs and DTI
coffee point-persons from the country’s 12 regions.
Gemma Ngelangel, owner
of Gold Fish Cafe, Bontoc and Gold Fish Laundry discussed setting up successful
coffee shop.
Ngelangel shared her
experiences as proprietor and discussed the importance of start-up capital,
location, people, branding and menu offered in a coffee shop. Mountain Province
DTI Provincial Director Juliet P. Lucas who attended the training as
a participant tried her hands using different coffee preparations with Arabica
coffee from Lubon, Mountain Province.
Lucas’ commented in
her social media page that one cannot just say "Coffee is good" as a
barista and she realized that she need to learn more terms on cupping because
when asked, a barista must be able to tell what makes it good. It was learned
participants will re-echo what they learned upon their return to their
respective provinces. -- Art Tibaldo
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