Bernice Tiu

Instagram: @ms.btiu @thecurator_ @coffeeonlock

*Changemakers is a Cross Cultures series spotlighting inspiring women who are creating and doing in the F&B ecosystem; eading the way and helping better the world.

Bernice Tiu is partner and co-founder for The Curator Coffee & Cocktails, a specialty coffee and cocktail bar in the Philippines that has been included in the Asia’s Best 50 Bars list for the past 5 years. She, herself, is a barista with a soft spot for Philippine origin coffee beans.

Tell us about you. Where were you born, raised, and what you are making or doing at present?

My name is Bernice—B for short. I’m born and raised in Metro Manila. In 2013, my friends Jericson Co, David Ong, and Tiffany Yu and I started The Curator Coffee and Cocktails—a specialty coffee and craft cocktail bar [No. 42 on Asia’s 50 Best Bars 2020, also awarded The Best Bar in the Philippines for five successive years-ed.], tucked away in Legazpi street in Makati. We’ve been lucky enough to make the Asia Best 50 bars list for the past 5 years.

During this Covid-19 lockdown, I also started working on an Instagram page called @coffeeonlock where the coffee community / aficionados can show how they brew coffee while on lockdown. Because let’s face it, how baristas make coffee in shop and at home is likely to be very different.

How did you end up working at your present career? How long have you been doing this/ When did you start?

When I was studying in Vancouver, I applied to be a barista in Starbucks in downtown. It was the Starbucks across the school. This was 2002 or early 2003. I had just moved to Vancouver, getting my bearings and for some reason, I decided to get a part time job. I’m not going to lie—I gave the most horrible interview. Luckily, I got the job! So I’ve been in and out of coffee for quite some time.

What was the biggest challenge you have faced?

This is probably a tie between 2013 and the current situation of F&B—but in very different ways.

In 2013, I got into a major car accident that basically had me stuck in the hospital for close to two months and then rehab for another year after the hospital stay. This was right in the middle of just starting up the shop—we were probably two or three months in from deciding to actually start something up.

The current Covid-19 situation is also super challenging. It’s given that a lot of restaurants and bars are closed and there’s a big chance of not just a recession but a depression. Economics aside, a lot of hospitality and F&B in general relies on live, face to face, human interaction and relationships. It’s going to be an interesting challenge for all of us given that the nature and scope of our work is the very thing that could potentially spread a highly contagious virus around.

How/ what did you do to get over it?

For both, I just tried to stay positive, keep my head down and do the work required. A lot of it is mental. I have been told I overthink. Hahaha! But for me it’s more—Here’s the situation, these are the assets that we have, here are the roadblocks, what can be done? Then make sure to follow through. So it’s basically that and praying for a lot of luck. A LOT OF LUCK.

What is the best advice you can give to anyone wanting to get into or excel in your field?

My best advice is that you have to learn or at least understand and appreciate some of the back office admin work especially if there’s a plan to one day open your own shop. Everyone sees the Rockstar chef, a lot can see the sous chefs/ kitchen staff, barely anyone sees admin staff. There is no industry award for this job title but these are the people who do your payroll, accounting, check for compliance etc—very unglamorous, yet, essential things.
But also– very important– if you need a break, take the break.

What is your favorite thing about your culture or living in your city?

Metro Manila is a big dense collection of cities and towns and people from all walks of life live and visit here. Sometimes, it’s very interesting to listen to people’s stories because it’s vastly different from your own bubble.

How are/ have you been spending your days during this COVID-19 quarantine period?

Still working. Hahahaha Currently setting up stuff for “new normal” operations, like delivery service, operation guides etc. Also trying to see what else can be done, if any, so that we can not only survive, but also thrive. Fingers crossed.

Please tell us about #COFFEEONLOCK and how readers can take part in it.

I started COFFEEONLOCK when lockdown started. I was having a conversation with [our regular] Sir Greg on how it would be interesting to see how, initially, baristas would be brewing now that we’re all stuck at home and we don’t have the gear from the shop to play with. What’s everyone’s home set up like? How do they actually brew when they brew for their own consumption. This lead to a conversation with Yassie and Jo who convinced me that maybe this should all be documented so other people can see how to brew coffee from their own homes given that most of the recipes and parameters would be listed on the post and also given that a lot of these guys work in coffee as baristas, roasters, selling gear etc.

There’s also a fun community aspect where one can also challenge and tag other baristas or their favorite caffeinated person to see how they brew at home. Maybe, they’ll be interested enough to try somebody else’s recipe and compare it to theirs. Maybe there’s a new technique to be learned. Maybe they want to see their fave barista in action or to see what gear they use. Or, just find a non instant coffee recipe for Dalgona. Haha
So to join in the fun, you can take a pic or take a video of yourself making coffee at home with whatever brew method you would like, state your recipe/ brew parameters. Optional challenge– tag your favorite caffeinated person to see how they brew ( or to low key check up on them). Also, don’t forget to tag @coffeeonlock on IG stories or #coffeeonlock on the posts!