Restaurants / Bars

Try This: Jiro Coffee Studio’s Cocospresso and Pregnant Sandwich

May 26, 2017

From our first impression, Elo Quiambao of Jiro Coffee Studio can be best described as curious. With a background in education, Quiambao has a tendency to actively seek to understand things that interest her through practice. A very hands-on person, Quiambao has many interests—from coffee, health and nutrition, storytelling, crafts, indoor gardening, and more—but she is hardly a dilettante as she believes in research through both reading, learning from others, and most of all, doing.

“If I were to choose between good food and bad coffee or bad food and good coffee, I’d go for the second one,” laughs Quiambao.

Her love of the process is exactly why the logo of Jiro is a a hatching egg: representative of the process of hatching an idea, and celebrating the obstacles that are behind every creative output. It also explains the brands hashtag, or “battlecry” as Quiambao puts it: #welovecreativestruggles. “Many people just sometimes see . . . the end result or the success story, but never . . . the processes that include the difficulties behind the success of a product or of anything,” explains Quiambao.

Jiro Coffee Studio is proudly a café designed to support creatives through their “creative struggles”.

But anyone from any background or in any industry can be creative, Quiambao clarifies, and not just people who identify as artists or working within the creative field. “I think every person, whether they are aware of it or not, is a creative because you’re capable of producing an idea,” she says. “Needless to say, coffee goes together with brainstorming.”

The café’s shelves and tables are littered with books ranging from coffee (of course) to art that creatives are welcome to browse through. They also organize exhibits, with the very first exhibit being the idea of Jiro Coffee Studio’s manager Marlyn: a feature on scratch paper as the birthplace of creative ideas (Very fitting to the concept of Jiro Coffee Studio!). They also host creative workshops, such as last February’s Food and Prop Styling Workshop.

We’re not really a restaurant. We’re just here to get people caffeinated and provide good coffee.”

Quiambao tells us that she was attracted to the third-wave coffee movement where “your main course is coffee.” Previously, she tells us that coffee in restaurants was more of an “afterthought,” added to the menu for the sake of fulfilling restaurant-goer’s caffeine needs, but the focus on these restaurants was always food first. With the third-wave coffee movement, cafés may have their own menus but the main focus is a meticulous approach to crafting coffee-based beverages.


Left: Though they don’t boast being a healthy food stop, they do use healthy ingredients such as the gluten-free bread and local, all-natural cheese from Davao in the sandwich above. | Right: The refreshing and highly recommended Cocospresso.

Perfect for the hot summer days, the Cocospresso is cool, refreshing, and simply fun to drink. It gets plus points for being a healthy and fun-to-consume snack once you’ve finished the drink and are left with a good dose of coconut meat. The coconut meat is tinged with the flavor of coffee so you are left with a veritable and unparalleled dessert. The Cocospresso is a proud concoction of Jiro’s manager, Marlyn.


“We are very much i love with what we call the Not-So-Flat White,” says Quiambao, who gives the traditional Flat White a makeover with organic, all-natural vanilla and cinnamon.

If you’re looking for a somewhat more traditional hot cup of joe, go for their Not-So-Flat White, which has a Flat White base of a double shot of espresso with milk but is lifted with a touch of organic Madagascar vanilla and organic cinnamon. It is important for Quiambao that JIRO offers the best ingredients (following the namesake of the café, after master sushi chef Jiro Ono whose singular passion serves as an inspiration to the team), which is why they strive to use ingredients that are organic and free from artificial flavors and preservatives.

The Pregnant Sandwich

The pregnant sandwich is an invention of Quiambao’s pregnancy cravings 5 years earlier – PHP 230.

Behind the healthy menu of organic eggs, gluten-free cheese sandwiches, and nitrate-free bacon, there lies a secret menu item that is easily the most sinful dish in Jiro Coffee Studio’s menu—which is obviously why we have to have you try it. The pregnant sandwich is called such because it was born of Quiambao’s highly specific cravings. The only sandwich that isn’t gluten-free, the pregnant sandwich features pan-fried focaccia bread, a secret combination of cheeses, and turkey ham.

JIRO Coffee Studio

JIRO Coffee Studio is a café that serves casual, healthy comfort food and functions as a supportive space for creative individuals who love coffee.

Contact: (02) 374-0102
Address: 2/F Crossroad Center, 77 Mother Ignacia Street, Paligsahan, Quezon City
Spend: PHP80-390
Follow: Facebook / Instagram

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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