Pinoy Life At Large

Yes, Trinoma is now the venue of the newest UCC Cafe Terrace in the Metro. UCC Trinoma has free valet parking service for those who don’t want to bother having to go up and down the perpetually-full Trinoma parking lots. It’s actually one of the things I hate about going to Trinoma. MRT is supposedly a better alternative but the thick crowds can be very discouraging. Kudos for UCC for offering this service to their customers.

Normally they serve their coffee in larger cups/mugs. This is just a sampler cup where the bloggers were treated to a sampling of their finest brews, including the Sumiyaki and the expensive Blue Mountain blend.

Because breakfast is the most important meal of the day, this was exactly what they served to us. UCC has different menu for breakfast, lunch and dinner. Like the coffee places I’ve been to, UCC serves wonderful breakfast creations. Pictured above is their frankfurter with waffles.

Their Shiitake Mushroom Omelet is heavy on mozzarella cheese filling topped with a special white sauce. Low on salt but high on flavor and nutrients.

English bangers with toasted white bread, veggies and eggs, sunny side up. These sausages are tender to the bite and juicy.

A variety of desserts followed. First off was the Japanese Macadamia Cheesecake.

Then the chocolate Samba with vanilla ice cream on the side.

Blueberry cheesecake anyone?

And my favorite of the lot, the Kitkat cake.

Another view of this luscious creation.

Don’t forget the coffee jelly, which is REALLY coffee made into jelly. The jelly is not sweet unlike most coffee jellies.

UCC, which stands for Ueshima Coffee Company, is one of the few companies who grow their own coffee beans. They do not buy their beans from independent coffee producers, but would rather supervise their own plantation to ensure the quality of their blends. “From farm to cup” as their business manager touted. Before it all gets to the customer, UCC uses its own siphoning coffee technology to make sure all the goodness of their coffee beans is enjoyed in every sip. So how do they make their coffee? First, they grind their beans and store these in very large containers. All their stored coffee in these containers must be sold within the day or else they throw all excess coffee powder to so as not to serve stale coffee.

They have a different way of preparing coffee. UCC does not use any of the usual coffee making machines, instead they have six small pyrex-looking glass coffee pots of water on top of blue flame burners. The water has to be in boiling temperature before they put in the siphon containing the coffee powder.

When heated, the water is sucked up into the siphon and the barista mixes it with a wooden spoon. The barista then turns off the burner and waits for the coffee to seep back into the pot. The mixing process happens in a few seconds.

The coffee then travels back down into the pot, while being filtered of all sediments and large coffee bits. Pictured below is the cloth filter strategically placed between the top of the coffee pot and the siphon. It lets water go up easy but filters all coffee on its way down to the pot.

And that’s just for the special house blend. For other coffees like the Sumiyaki and their coffee jelly, they use a large contraption that filters coffee by osmosis, and takes six to eight hours to fill a small pot.

UCC is also a haven for smokers. They don’t make you stay outside and take in the smog along with your coffee. Most UCC coffee places have a smoker’s room inside the restaurant, where smokers can be comfortable with the air-conditioning. All UCC staff members are trained to serve coffee with the cup holder on the left side of the diner, a minor consideration for smokers who hold cigarettes with their right hand.

There’s a UCC Cafe Terrace at The Fort, Rockwell, Paseo Center, Westgate Center, SM Mall of Asia and Trinoma. You may call their branch at the Fort through (02) 845-1365 or (02) 884-2477.