Awaken your senses through Starbucks Philippines’ Coffee College

Awaken your senses through Starbucks Philippines’ Coffee College





 

Manila, June 2017 – Coffee is naturally an accompaniment to desserts, but the unique nuances of coffee bring out the flavors in savory dishes as well – much like wine. When paired with different food, the flavors dispersed by each coffee can enhance every bite, elevating the culinary experience with memorable taste sensations.

Last June 17, Starbucks Philippines led select media partners and My Starbucks Rewards® members on an unparalleled coffee journey, to showcase Starbucks heritage as the leading purveyor and roaster of the best Arabica coffee in the world. These, coupled with the passion of Starbucks partners (employees) around the world, are the key factors that have differentiated the brand over the past four decades.

Starbucks Global Coffee Master Ces Ranillo and Ana Mendoza at Starbucks Coffee College 2017.

Starbucks Global Coffee Master Ces Ranillo and Ana Mendoza.

The Starbucks Philippines Coffee College, an immersive coffee journey, took its participants through a 4-course coffee and food pairing lunch.

The menu was conceptualized by Celine Lichauco, Starbucks Philippines, assistant manager for food with the help of Third Villaflor, Starbucks Philippines, senior learning specialist and in partnership with Chef Booj Supe of Gourmet Garage.

Starbucks Coffee College, Petite Mesclun and Raspberry Salad with Starbucks Cold Brew

Petite Mesclun and Raspberry Salad (Fresh Green Mesclun, Green Apple Wedges, Pears and Orange Supremes tossed in light Raspberry Vinaigrette) paired with Starbucks Cold Brew.

The lunch menu was delightfully paired with the different coffees of Starbucks. The exciting line-up of dishes started off with a refreshing Petite Mesclun and Raspberry Salad paired with Starbucks Cold Brew Coffee. Cold Brew Coffee is balanced and smooth which makes it easy to pair with most food. Since the salad had a variety of citrus notes, this made the Cold Brew even more refreshing.

Starbucks Coffee College, Sous Vide Angus Beef with Almond Gouda Crumbs with Kati Kati Blend

Sous Vide Angus Beef with Almond Gouda Crumbs (Sous Vide Angus Beef, Chocolate Demi-glace, Baby Vegetables, Potato Puree and Gouda infused Ground Almond Crumbs) with Starbucks Kati-Kati™ Blend brewed using a Coffee Press.

For the entrée, guests were guided to brew their own cup of coffee prior to consuming their dish. The first main dish, a Sous Vide Angus Beef with Almond Gouda Crumbs paired with a cup of Starbucks Kati-Kati™ Blend brewed using the classic coffee press. The Kati-Kati Blend is a medium-bodied coffee originating from Kenya and Ethiopia. When brewed using the coffee press, the citrus notes of the coffee are intensified due to the dark chocolate demi-glace while the gouda cheese brings out the spicy notes of the coffee.

Starbucks Coffee College, Grilled Cilantro Chicken with Lime Buerre Blanc

Grilled Cilantro Chicken with Lime Buerre Blanc.

The second main dish was a juicy Grilled Cilantro Chicken with Lime Buerre Blanc which was paired with a Starbucks Reserve® Rwanda Musasa to complement its lemon acidity flavor. This time, the coffee was brewed using two methods; the Pour-Over Cone brew and Chemex. Although the same coffee, both brewing methods drew comparison in flavor and body. The pour-over brewing method is a beautifully simple and accessible way to brew a single cup of coffee with clean, fully developed flavor. With this method, the bright citrusy notes of the coffee were brought out and had a lighter feel.

2017 Starbucks Philippines Coffee Ambassador Miguel Bautista.

2017 Starbucks Philippines Coffee Ambassador Miguel Bautista.

While with the Chemex combines elegance and function using a pour over method with a beautiful glass decanter. The Chemex amplified the body of the coffee giving it more of dark cherry citrus notes. The coffee also had a bolder and smoky feel due to the grilled chicken flavor.

Coffee Jelly made from Starbucks VIA® Italian Roast topped with Vanilla Ice Cream, sprinkled with Starbucks VIA Matcha on top.

Coffee Jelly made from Starbucks VIA® Italian Roast topped with Vanilla Ice Cream, sprinkled with Starbucks VIA Matcha on top.

Lastly, the hearty lunch was capped off with an interesting take on a dessert – Coffee Jelly made from Starbucks VIA® Italian Roast topped with Vanilla Ice Cream. Guests were then given a sachet of Starbucks VIA® Matcha to sprinkle on top of the ice cream. This created a wonderful combination of the boldness of coffee and the goodness of green tea with the sweet and creamy taste of vanilla ice cream.

“Coffee is not just about drinking it. It’s about savoring each sip and enjoying the experience. Every pairing is unique and will take your coffee experience to new heights.” said Keith Cole, marketing head for Starbucks Philippines.

Starbucks Coffee College

As the premier roaster and retailer of specialty coffee, Starbucks has always been defined by its ability to showcase its coffee passion, consistently serving each of their customers the best cup of coffee every time for the ultimate Starbucks Experience.

Liked this post? Follow SwirlingOverCoffee on Facebook, YouTube, and Instagram.