SPOT: Does Philippine coffee have a future in the world market?

The industry is booming but production is declining. The industry is active, the demand for coffee is increasing tremendously in the Philippines that's why we have foreign brands coming in, and the consumption is increasing. There's a big shortage in production yield so about 70% of consumption is imported and only 30 % is locally produced and I don't know if production will ever reach the same level as consumption.

SPOT: What was the inspiration behind A Coffee Journal?

A multitude of reasons: to share my coffee travels, my coffee stories, to document the history of our coffee in the Philippines and to research the truth where coffee originated in the country. I'm the first to do such a book and I hope that it's brought overseas and that others may realize that we were actually pioneers in coffee however far trailing behind we are today. It's to show the hard work of the coffee farmers, traders, millers, and roasters in preparing the coffee that we consume today.

SPOT: What are some secrets to a good cup of coffee?

Take note that each method of brewing uses different grinds. Using the wrong grind may result to a bad cup; ranging from tasteless, light and watery to excessive black, bitter and astringent. Also, unconsumed coffee may not be reheated, and when using the coffee press I do not recommend microwaved water, it cools down as fast as it heats up.

Robert Francisco also holds COFFEEOLOGY SEMINARS that take you from the history of coffee to making the perfect cup to running your own cafe.   Call the Boyd's Office at 746-3231 and 746-2693 for inquiries.

A Coffee Journal is available at Fully Booked, Figaro in Power Plant, and Café Breton in Greenbelt and Podium and at the Boyd Coffee office, Sheridan corner Pines Street, Highway Hills, Mandaluyong City (Call 746-3231 and 746-2693).