Originally posted on October 5, 2012
CHEF Jessie Sincioco has always been a pillar, an icon, in the Philippine culinary world. A multi-awarded restaurateur and catering artist and a much sought-after judge in culinary competitions, she has built quite a big name for herself, but through it all, she remains simple, humble and super down-to-earth. When I met her in 2000, when FLAVORS Magazine started, she was surprisingly refreshing, friendly and grounded. She hasn’t changed all these 12 years that I’ve known her. Bump into her during judging stints and she’ll approach you right away if she sees you first. Step into her restaurant at Rockwell Club which is now aptly called Chef Jessie’s, and she welcomes you with a warm hug. Text her and she replies to your message. Few are the chefs who are as accomplished as herself and yet have kept their feet firmly on the ground. I’m so lucky to have established friendships with them.
So, when Chef Jessie and I judged together in The Apprentice competition of the National Food Showdown 2012 held at World Trade Center last September 22 and she pulled me aside and told me that she was hosting an afternoon coffee session at Chef Jessie’s next Friday, September 28, my answer to her invitation for me to come was an instant ‘Yes.’
My husband Raff and I thus kept our promise and arrived at Chef Jessie’s a few minutes before the 3:00 p.m. event. I was actually early! We were among the early birds. Then Micky Fenix of Philippine Daily Inquirer arrived, followed by Chef Claude Tayag of Philippine Star and his charming wife Mary Ann, and the session started. Vangie Baga Reyes of Inquirer caught up with the session a bit later.
Turns out it was the launch, quite a simple and quiet launch, I should say, of Chef Jessie’s own premium coffee blend as prepared for her by Roaster Juan’s husband-and-wife team Lorenzo and Terrie Reyes. Lorenzo, a well-trained artisan coffee roaster, made a very educational presentation about coffee and then proceeded to make everyone at the long table taste the different kinds of coffee in shot glasses – Robusta, Excelsa, Liberica and Arabica.
“The best way to taste and appreciate coffee is to slurp the coffee to aspirate it, then coat the palate with it, swirl the coffee in your mouth, chew on it if you must, as you sometimes do with wine, swallow it afterwards and listen to your senses,” explains Lorenzo.
Then the wait staff of Chef Jessie’s proceeded to serve Chef Jessie’s Premium Roast coffee blend in simple Brewed Coffee form, accompanied with bite-sized Palmiers.
Next came the Cappuccino with Dried Mangoes Dipped in Belgian Chocolate. This was my favorite!
Finally, the purest form of the roast coffee blend was served in a single shot of Espresso, partnered with a Dark Chocolate Kiss. I sipped just a little of the Espresso, because I have an issue with drinking coffee, particularly strong coffee (and Espresso is full-strength coffee!), too late in the afternoon. It keeps me alert and awake all night, and I so value sleep. But the Cappuccino– I couldn’t resist. I drank it all the way down to the last drop. It was that good! Thank God I still fell asleep that night.
Anyway, Chef Jessie’s Premium Roast coffee blend is an artisanal blend of premium Philippine Arabica grown in the highlands of Northern Luzon’s majestic Cordilleras and a sprinkling of the highest grade Liberica from Mt. Halcon in Mindoro.
“Customers are pleasantly surprised upon learning that my brew is made from locally sourced coffee beans. I am a strong believer in buying local as a way to self-sufficiency, sustainability and progress,” says Chef Jessie.
Chef Jessie’s Premium Roast coffee is now served at Chef Jessie’s as well as Top of the Citi by Chef Jessie and can be bought in 250-gram and 75-gram packs in three variants – ground, beans and decaf. For orders or inquiries, call 890-6543, 890-7630 or 894-7461.
