Making Espresso with Yardstick Coffee

April 25, 2018

The company behind Yardstick Coffee first began operations in 2013, initially solely as specialty grade beans and equipment suppliers (La Marzocco, to be specific) for other coffee shops. At the time the third-wave movement in Manila was still in its early stages, so they decided to put up Yardstick Coffee to serve as a model, showcase and school for coffee entrepreneurs. As a pioneer in the local third-wave coffee movement, Yardstick Coffee is regarded as an authority in specialty coffee in Manila.

We sat down with Kevin Tang, one of founders of Yardstick Coffee, who calls the espresso shot ‘the soul of your beverage.’ “Espresso is the base of your Americanos, long blacks, cappucinos, flat whites, or even your mochas and your ice-blended beverages,” he explains. And the concentrated drink that fits into a tiny espresso cup the size of a shot glass represents more than just a pick-me-up. “It’s a beverage that starts conversations with other people.”

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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