My Life Joys

One cold rainy morning I, together with some bloggers, had a chance to meet Steve Benitez, CEO of Bo’s Coffee, in Bonifacio High Street (BHS). He was roasting some coffee beans from Guatemala not for a coffee drink but for a coffee art. You will not miss this (very expensive) coffee roaster by the counter as you enter BHS branch.

Yes, coffee art, he roasted in different shades of brown in what is to be an artist’s unique palette of brown monochromatic material instead of the usual paint, water color or pencil. His object of art is the bean itself. He just knows when the beans would start to crackle, when the beans would start to drop temperature in the roaster, and a lot more details. So much passion for coffee, yes? I agree.

What differentiates Bo’s Coffee Club is that a cup of coffee is assured of freshness. As Steve explained, roasted coffee beans are best grounded not right after roasting but about three days later and so the deliveries to a Bo’s Coffee Club are assured also of coffee aroma and taste right in its peak.

He challenged us to look into a label or ask a barista to know when was the coffee roasted. If and when the beans were “three weeks old” we can simply ask for a newer stock and they would willingly offer that over an older stock. That is how they are committed to what Bo’s Coffee has been known for.

A day before I was asking Khursten suggestions on what is good at Bo’s and she readily answered cappuccino.

“All coffee shops have that so what’s the difference?”, I asked.

Coming from a recent European trip, Khursten still had that vivid picture of what an authentic cappuccino should be in terms of texture.

Her words were, “They (Bo’s) foam the milk the way a cappuccino should be.”

That morning, I ordered a cup and yes, I am now a convert. Every time I’m in Bo’s, this is a personal favorite until I’m ready to try other equally interesting flavors and foods as well. Knowing that every sip is not just a perfectly foamed milk but also freshly roasted coffee beans.

So when you get to enjoy a cup or a bag of beans from Bo’s never mind the expiration, just ask, “When was this roasted?” Even your espresso machine will surely like it.

I would like to THANK Byahilo for the photos. I left my humble Nokia N95 and digicam that day and Eric was generous enough to let me borrow his photos for this post.

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