KOPIKO KOPICCINO

Research and Development groups of coffee manufacturing, I must say are among the most innovative for evolution of coffee have continually left consumers in great surprises. Gone are the days of jars for coffee, sugar and creamer; hotels had shelved their china wares and found its use as plain displays and coffee sachets with logos imprinted are the now on standard operating procedures.

The convenience of 3-in-1 coffee, beneficial anti-oxidants, slimming coffee incorporating the magic of mushrooms, ginseng as added stimulants, a choice of decaf for caffeinated drink, intensity varying from mild to strong, brown sugar or white sugar and flavors that soothes your tastes are amongst revolutionary changes in coffee industry.  

Caffeine had not been nervous system friendly to me, I shrugged off invitation for coffee dates and coffee had been on my least priority grocery list. Not until, I encountered Kopiko’s latest invention – the “KOPICCINO.” The extravagance of foamy cappuccino of my office next-door neighborhood coffee shop now comes handy in 25g sachet for retail price of 8 php.

Due to lack of manpower, I was scheduled on night shift and literally resort to slapping myself to keep awake when one of our kitchen supervisor offered me her cup of coffee, which, I declined for coffee reason. Doing sensory evaluation, she toyed on me by presenting Hedonic sensory evaluation sheet and presented two cups filled with hot beverages labeled as A and B. For sample A – it received overall rating of 3 (average) but had high marks in terms of aroma, while, sample B – had a high mark of 4.3 (almost very like) for its unique tasty blend of instant coffee, sugar and creamy foam milk. In addition, fine chocolate granules were sprinkle at the top of foamy cup. It made me realize for my sensory recalibration that night for I had almost convinced that Kopiko – Kopiccino in sachet was an authentic cappuccino.

How To Prepare:

Pour all the content of Kopiko Kopiccino sachet in a cup and add 150 ml of hot water at 75^oC, then stir gently. Pour the chocolate granule on top of the foam and enjoy an unmatched delicious coffee experience.

Ingredients:

Sugar, non dairy creamer, instant coffee, choco granule (contains skim milk powder and malt extract), cappuccino flavor.

For Chocolate Granules – sugar, malt extract, skim milk powder, non dairy creamer ( glucose syrup solid, hydrogenated palm kernel oil, stabilizer E340, Sodium caseinate, Emulsifier E471, Free Flowing agent E551, Beta carotene E 160a), cocoa powder, chocolate flavor, emulsifier, salt, vanillin

PAHIYAS FESTIVAL - Lucban, Quezon

Looking forward to experience Pahiyas Festival for (3) three reasons: The festive of colors on hot summer, Timpalak Pahiyas – the yearly competition for the best Pahiyas-decorated house and Food!!! Learning that the celebration falls on a Tuesday (working day) - March 15, I had my acting skills geared up seeking medical certificate from my physician, fortunately she understands my desire of becoming “Dora the Explorer” provided that I bring her home “Lucban longganisa”!

Early morning as desired, I dressed up somewhat Dora – pink shirt, walking shorts and my backpack. We took van going Sta. Cruz, Laguna / Pagsanjan and paid 130 php (one way). The journey was a chaotic, as a family of 8 tried to squeeze themselves at the back, while, our seatmates where couple with 3 kids vomiting simultaneously with a nagging mom. The two hour travel seemed forever with the smell, heat and noise confined inside the van. I was gasping for fresh air as we reached rotunda of Pagsanjan where jeepney triple the size of normal jeep in metro systematically pick up passengers lining to go Lucban. The ride was charged 45php each; the zig zag road to Lucban sent me nausea that I decided to take a nap. Two hours after, I was on tricycle going to Lucban town proper that charges 10 php per passenger. Since it was day of Pahiyas, tricycle where no longer allowed to enter town and drop of point was tomb stone declaring “Welcome to Lucban”….Finally!

Welcome to Lucban!

Weather was unpredictable, gloomy sky, rain shower, then, torturing heat from the sun; regardless I’m ready to explore and conquer. The street was lined up with banderitas in yellow and red (sponsored by San Miguel Beer), vendors of woven hats on side walks and longganisa for sale adorns the street. We have no map and simply followed crowd’s flow. I had learned that the route of the Pahiyas Festival changes every year to give other houses chance to decorate and participate. In the morning of the Pahiyas Festival, the procession of the image of San Isidro will pass along this route, as blessing the families and for bountiful harvest during the coming planting season.

Lucban longganisa for 70php/dozen (small)

Handcrafted bayong, bags and fan as souvenirs

Despite the heat, visitors flocked and roamed to watch and have their pictures taken with colorful Pahiyas- decorated home as back view. It was a challenge to take a picture without unwanted companion but later on established a system by lining up and taking turns. At Jollibee themed house, we encountered vendor of Pancit Habhab – this noodle dish made with pancit miki from Lucban, Quezon. A meat-seafood-vegetable noodle dish served on banana leaves and eaten without spoon nor fork. The banana leaf is rolled loosely, allowing the pancit to come out on one end where it is eaten directly. It was superb, I enjoyed eating Pancit habhab. For 10 php per order I consumed 2 orders and took home 3 more.

Kiping -ala - chicharon

Pancit Habhab 

Grilled kipings...anyone?

Not far away, a stall was frying colored chicharon – like made out of kiping topped with sugar was being sold. To satisfy curiosity, paid 10 php for an order and was not happy about it. Walking along, decorated houses had continuously brought surprises with variation of artistically crafted home, the use of indigenous materials to variety of crops and the hospitality of homeowners that allowed us strangers to invade their homes for picture taking.

In search of restroom we spotted towering old stone church of Lucban – San Isidro Labrador Parish Church.  The exterior was genuine centuries old, but the interior was newly painted stone wall in beige, cream, old rose and brown adorned with gold chandelier. Luckily there’s restroom but the line was blockbuster. I was hoping organizers could had installed portalets and handed out maps for some convenience of visitors.

San Isidro de Labrador Parish Church

For lunch, we dined in local carenderia that serves Pancit Habhab and all sort of grilled meat. We bought a dozen of Lucban – longganisa (small) for 70php and let them cook for us (with 30 php charge), rice, and one order of pancit. Longganisa was served with crushed garlic in vinegar sauce that complements well; longganisa has distinct garlic flavor enough for meat to dominate and what makes it special is the fact it’s packed with pure meat and less fat. I ended up buying 3 dozens of small and 2 dozens of large size longganisa as proof of delightfulness.

Pahiyas festival was a colorful experience – the town was literally painted in colors but the hospitality I had witnessed in Lucban, the rich culture, food, religion and faith of locals had further intensified spectrum that it’s really more fun in the Philippines.

Expenses:

370 php – transportation from Cavite – Lucban, Quezon – Cavite

50 php – 5 orders of Pancit Habhab as pasalubong and lunch

10 php – 1 order of kiping chicharon

80 php – Lunch that included ½ dozen lucban longganisa, 1 rice and 500 ml mineral water

210 php – 3 dozens Lucban longganisa (small) for pasalubong

280 php – 2 dozens Lucban longganisa (large) for pasalubong

200 php – 2 pcs ref magnet as souvenir

1200 php – TOTAL EXPENSES