Who doesn’t love the smell of freshly-brewed coffee in the morning? I know I do. Coffee is just that kick we need to start our day, but oftentimes I end up skipping it because it can be a hassle to make.
You see, I have a very old and primitive coffee machine at home that brews the stuff by batches. Aside from its not-so-appealing design, it is a hit or miss when it comes to brewing the correct number of cups and getting the intensity I want. Obviously, I am doing something wrong or I never really figured out how to use it. The bottom line is, it can be too much trouble and I would much rather buy my coffee outside (which can be expensive).
I don’t really know much about the latest coffee machines. I know the new ones use pods instead of the coffee beans or powder you find at the grocery. I never actually used a machine that required pods, but like most of you, I wanted to know more about it. Which is why I was all-ears at the Nescafe Dolce Gusto event when they were demonstrating their newest machine.
It seemed easy enough, fill the back part with the required amount of water, put in the pod, close the lid and you get your coffee in seconds. Pretty cool. But what really got me sold was the option of hot and cold beverages. Yes, you can have your favorite flavor of coffee, hot or cold and you can even enjoy iced tea and chocolate drinks (these come in pods, too).
At the event, I got myself acquainted with the many flavors of Nescafe Dolce Gusto through the delicious three-course lunch we were served (made by Chef Carlo Miguel of Beso Cucina Vinoteka). Each dish was made specially to enhance the flavor of Dolce Gusto coffee and chocolate drinks. Boy, was that a good lunch.
Another highlight of the event was that I got to chat with old friends I hardly get to see. Our table was quite lively, but then again the whole place was too (it must be the loads of coffee we were drinking). Below are photos from the yummy lunch.
I haven’t hung out with these girls in forever. Pretty French ladies: talented artist Olivia D’Aboville and Philux marketing manager Steph Kienle-Gonzalez.
Reminiscing the old days. With Ministry of Mushrooms president Marco Lobregat.
Group photo. Pinkerton Ice Cream’s Xandra Rocha, Discovery’s Ferdie Salvador, Marco Lobregat and me.
Photo with Preview Editor-in-Chief Paulene Suaco-Juan.
Meat overload. Chorizo chocolate on toast, chicken beef and lamb pintxos and crispy skin pork belly with prunes in lungo paired with Dolce Gusto Cappucino.
My favorite! Dessert: spanish rice pudding with vanilla-almonds and churros matched with Chococcino.
My batchmate in modeling, lovely Mika Lagdameo-Martinez.
Olivia D’Aboville, Bridges PR Bianca Fernandez and Steph Kienle-Gonzalez.
Photographer Sandro Paredes, me, Xandra Rocha, Paulene Juan and Ferdie Salvador.
The newest Nescafe Dolce Gusto machine: Circolo.
Thanks to Bridges PR for giving me my own machine. Nope, I didn’t get the one above but one that is just as cool, called the Piccolo. I’ve been making coffee now almost everyday.