Crema & Cream Coffee Roasters

The Kalasan Sweet hand-drip is where this Quezon City counter starts, a Philippine-grown pour-over from a roaster that also runs a café bistro and a Coffee Lab in Diliman. Founded in 2016, Crema & Cream began with bean roasting before growing into a hospitality space built around Philippine coffee, daily pastries and Filipino-inspired dining.

House roasting with a Filipino centre

The clearest coffee order is the Kalasan Sweet hand-drip, a signature pour-over that puts Philippine-grown coffee at the centre of the visit. Rather than treating local beans as a side note, the house uses this brewed cup to foreground domestic origin stories and the sweetness and complexity of its Kalasan Sweet profile.

The Coffee Lab identity matters because it frames coffee as something prepared with care and talked about, not just served. In-house roasting gives the team control from bean selection to cup, while the lab format supports workshops and tasting events for casual visitors and more serious coffee drinkers alike. In 2025 the shop was ranked 86th in The World’s 100 Best Coffee Shops, which placed it on an international map while keeping a distinctly Filipino focus.

A café bistro that lets the workday settle in

Crema & Cream is not only a brew bar. The café bistro side brings food into the same local frame, with cheesecakes and pastries daily alongside more substantial Filipino-inspired dining. The most specific pairing in its own story is Beef Cheek Tapa with the Kalasan Sweet, a savoury route that connects specialty brewing with a familiar Filipino breakfast language.

Its position in Diliman, close to Quezon City’s café culture and academic communities, helps explain the mix of remote-work energy, neighbourhood regulars and destination coffee visitors. Workshops, tastings, new drinks and collaborations keep the programme moving rather than static.

Order the Kalasan Sweet first

Start with the Kalasan Sweet hand-drip if the visit is about understanding the house. It is the named signature drink and the most direct expression of the roaster’s Filipino coffee identity. The pour-over method suits that role because it emphasises clarity, letting the sweetness and complexity of the Philippine-grown coffee come through without milk or heavy additions.

After that, decide whether the stop is a coffee tasting, a pastry break or a fuller café bistro meal. Cheesecake is the most natural sweet pairing because it is one of the recurring food anchors here, while Beef Cheek Tapa gives the Kalasan Sweet a more savoury Filipino partner. The Coffee Lab side, the tasting events and the wholesale roasting arm all point the same way: a café that treats coffee as craft, education and community at once.