Costa Coffee is Finally Coming to the Philippines!

Coffee lovers, rejoice! Costa Coffee, the world's second largest multinational coffeehouse (behind Starbucks), is finally coming to the Philippines. The first store is expected to open in early 2015, and will expand to around 80 stores in the next 5 years. 

I got my first taste of Costa was last year when a friend brought home a bag of Costa coffee beans when she came home from her UK trip. Costa coffee tastes fantastic! Based on that brew alone, I can honestly say it's better than Starbucks Coffee. I'm not quite sure if I can say that it's better than my favorite non-specialty coffee shop - The Coffee Bean and Tea Leaf. That's my personal opinion, but what do most people think of Costa Coffee?



Well, according to a previous study, 7 out of 10 'coffee lovers' prefer the Costa Coffee Cappucino than Starbucks. The results of the study were then used by Costa Coffee to go on an all-out marketing campaign against Starbucks on coffee quality. Brilliant use of strategy. 

                    

Why is Costa Coffee so good? They focus on creating the "Perfect Cup" with 4 "M's".

1. Miscela
Blend: Costa has a unique blend we call the Mocha Italia 

2. Macinatura: 
Grind: Every cup of Costa is made from freshly ground beans; ground to the
exact consistency to ensuring perfect extraction of flavors & aroma. We use
the Ferrari of grinders-the Mazzer–to ensure the “Perfect Cup” 

3. Macchina: 
Machine: Costa shops use specially designed Italian espresso machines. They
have been tuned & perfected over the last twenty years to achieve high
volumes of perfect espresso [the heart of every coffee drink
.
4. Manna:
Hand: the skill of the Barista influences the “Perfect Cup” So they undergo
extensive & intensive training at our Coffee Academy to reach the excellence
that’s Costa

I can't wait for Costa Coffee's "Perfect Cup" to start brewing in the Philippines. Anyone here who can comment about the quality of Costa Coffee's fresh brew? Let me know what you think through the comments below.

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Cheers,
Chef Jay