The team at The Caffè by Mr. Espresso in Oakland, California is back with another thoughtful chef-collaboration signature beverage. This time, the team paired up with Chef Harold Villarosa. Also known as UNK The Filipino Chef, Villarosa describes growing up in the Philippines during the summer months as “brutal.” Sago’t Gulaman was just the type of beverage that would cool you down under the shade.
“While I was living in the Bay Area and being able to have amazing roasted coffee from Mr. Espresso, I knew that re-creating this childhood drink while also putting my own culinary spin on it, would not only help cool things down during the summer at The Caffé, but also help bring back those childhood memories,” says Villarosa.
We spoke with co-owner Luigi DiRuocco to learn more.
Tell us more about Chef Harold Villarosa!
Chef Harold wanted to re-create this traditional Filipino drink for the Collab at The Caffé . Harold lived in the Bay Area for two years until recently locating to Austin to work on a new project. It was during his time in the Bay Area that he and Mr. Espresso’s Luigi DiRuocco became great friends.
Harold Villarosa’s culinary roots were planted in the lush bukid of Iloilo City. He immigrated to the U.S. as a child, living in the South Bronx. Harold has since emerged as a force in bringing Filipino cuisine to global prominence. His journey from a McDonald’s employee to becoming an accomplished chef includes pivotal experiences at Michelin-starred establishments. Chef Harold’s career leaped forward after his transformative stint at Noma, where he absorbed René Redzepi’s visionary approach. This experience laid the groundwork for roles at world-renowned venues like Per Se, Aureole and Batard, where Harold’s blend of hustle and culinary innovation wrote a new chapter in his story of ascent in the gastronomic world.
His fusion of Filipino cuisine with a touch of New York energy has landed him features in VICE’s ‘Munchies’, the title of NY1’s “New Yorker of the Week.” His work with Bon Appetit and McDonald’s, coupled with his dedication to guiding future culinary talents, underscores his influential role in culinary innovation and honoring his heritage.
He has appeared on Food Network’s BBQ Brawl and emerged as a formidable pitmaster, showcasing his deft hand at low and slow BBQ techniques over a fiery 10-episode run. Under the watchful eye of BBQ legend Bobby Flay, Harold clinched an impressive second place, earning the title “King of Filipino BBQ” and marking him as a standout in the smoky, competitive world of barbecue.
Are there any unique or locally sourced ingredients used in this drink?
The drink’s tapioca pearls are soaked in an espresso and brown sugar simple syrup to add a deep, layered coffee flavor to the drink.
The Caffé’s house-made ricotta cheese is added last to the drink to add a bit of Italian flair and a unexpected layer of savory-sweet creaminess.
How did you work to balance the flavors and create the perfect taste profile?
Chef Harold transformed this traditional beverage in a few ways: First, by adding Mr. Espresso’s distinctive 24-hour cold brew to the drink along with a blend of coconut cream and condensed milk. Second, by cooking the tapioca pearls in an espresso and brown sugar simple syrup to add a deep, layered coffee flavor to the drink. Nata de coco (coconut jelly) is playing the role of the jelly. Finally, there’s a slather of house-made ricotta to add an additional layer of savory-sweet creaminess.
What kind of coffee is used in this drink?
The Caffé’s signature cold brew is made with Organic Dark Roast Guatemala CODECH – Women’s Lot
How much does it cost?
$6.50 — As with all of The Caffé’s collabs, 10% of the proceeds go to Oakland’s Community Kitchens, which aims to build stronger and more resilient foodways to support and uplift marginalized community members, neighborhoods and businesses in Oakland, California.
Thank you!
This collaborative signature beverage is available now until June 29th!
