When master coffee roaster Paul Mannassis came to the Philippines in November 2001 to introduce Mocha Coffee and Elektra Espresso machines, he was not sure if his brew would be acceptable to the Pinoy palate.
After all, Filipinos were so used to the American style of drip filter brewed coffee that the Australian innovator of Greek descent was momentarily anxious about his product. But as his carefully sorted roasted coffee beans began blending with the Philippine Arabica coffee, a most delightful mix was produced, which gave birth to Mocha Blends.
Today, Mocha Blends is not just a coffee concoction or a place to imbibe a hot cup or two. With 38 outlets in the country (among them Tomas Morato, Congressional Avenue, Robinson Metro East, SM Megamall and Robinson Galleria) as well as two international locations in Jeddah and Bandung, Indonesia, Mocha Blends is a favorite haunt of coffee lovers and foodies who yearn for warm comfort food along with their roast.
Aside from their hot and cold coffee, Mocha Blends diners can enjoy their wide variety of breakfast all day, complete set meals featuring viands like tapa, tocino, corned beef and boneless bangus. There are also light pasta offerings, along with delectable sandwiches. And as perfect partner to after-dinner coffee, try Mocha Blends’ sweet and scrumptious banana caramel pie, or just about any of their selection of cakes and pastries.
Another secret to Mocha Blends’ sweet success is the addition to the brew of Monin syrup from France. A top global brand, Monin syrup is widely used around the world by professional coffee makers to flavor espressos, cappuccinos, lattes or teas. With its rich and natural flavors, monin syrups are highly concentrated and made from natural fruits, nuts, spices, water and sugar. Monin has no artificial flavoring nor preservatives and does not include any fat or cholesterol.
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