Name: Bernardito P. Patoc
Cafe: KoFe – Espresso Bar
Title: Area Barista Trainer
My coffee: Espresso – Woody (Dark roasted beans from Sumatra).
My equipment: Tamper, Bean Scale Scoops, Brewing Pitcher, brewing smart scale, Milk Thermometer, Espresso Measuring Cup, Espresso Tasting cup.
Most overused ingredient: Coffee beans, cocoa powder, dark chocolate, saffron, pistachio, sea salt, caramel, lactose free milk, soya milk and oat milk.
Favorite coffee destination: For the best brews and caffeine-focused cultures, my favorite cities are Vienna, Seattle, Rome and Melbourne.
Favorite coffee gadget: The ‘Espro 53 mm Calibrated Convex Tamper with spring press, it automatically clicks when 30 pounds of force has been exerted onto it.
Q: Why did you become a barista?
When I graduated from Hotel Management, I worked as a part-time barista in one of the biggest coffee chains in the Philippines and that’s where the passion for Coffee Making, Latte Arts and ‘Eagerness to learn more about coffee’ was born inside me. Ever since then, I have always enjoyed brewing and that is what I am good at and I keep getting better at it every day.
Q: What’s the best part of the job? Which part is the worst?
Spending my day with wonderful people who are serving wonderful coffee is a joy. Making a perfect cup of coffee is an art, and this job provides a platform for artists like us to perform and display our talent. Keeping up with streams of high-demand, dynamic customers can be one of the greater challenges baristas face, but I still don’t call it the “worst part” because, simply, making someone happy with a cup of coffee makes it all worth it.
Q: What makes a regular cup of coffee amazing?
The right equipment, right temperature and ratio of milk to water, quality of beans of course, and a perfect balance of aroma, acidity and body. Most importantly, a barista who is extremely knowledgeable about coffee.
Q: How much coffee do you drink in a day?
I drink 8 to 12 shots of Espressos a day, including the quality check tasting that I have to do in every branch in my visits.
Q: What do you do for fun?
Playing basketball, going to the beach with friends, visiting new coffee shops in town. Watching movies, cooking etc.
Q: How do you deal with really annoying customers?
I deal with them in a nice and calm manner. We don’t panic at work, and this mostly makes the annoying customer also easily calm down.
Q: If you weren’t a barista, what would you like to be?
Probably a pilot.
Q: What’s your favorite treat to have with your coffee?
Every morning as I wake up, I treat myself to a simple cup of Aromatic Black Coffee with a special bread from the Philippines called Tinapay. I can never get bored of this.