Video
Introduction
專營Specialist Coffee(精品咖啡), Coffee Machines & Tools, 本地烘焙咖啡豆
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Opening Hours
Mon - Sun
11:00 - 19:00
Above information is for reference only. Please check details with the restaurant.
Date of visit : 6 Apr 2013 (Sat) 3:30 pmNo. of diners : 2Average cost per head : $175Food quality : 8.5/10Environment : 8.5/10Service : 9/10Value-for-money : 7/10Overall rating : 8.25/10Rabbit Hole draws my attention every time I take the mid-level escalator to SOHO. Finally I had a chance to visit the place in one Saturday afternoon. The door was locked when we arrived. The staff who opened the door explained that they had transformed from a Showroom of coffee machines to “Rabbithole Coffee Tasting & Training Centre” in March, thus the place was not for browsing around. They now offer a tasting workshop of 1 type of coffee bean with 4 different brewing methods at $350 for 2 people or $500 for 3-5 people.The entire workshop takes about half an hour, very much depends on the pace and discussions between the barista and the attendees. Quite an interesting experience and sure will go back some time later.To start with, a barista gave us 2 samples of roasted coffee beans for us to smell and select our favourite bean. On the day, one from Nicaragua and the other from Rwanda were shown and we opted for Rwanda beans which is more of a flora yet not too acidic.a) Slow BrewThe barista then set the tools and utensils for the first brew – drip coffee. She also briefed us the key elements for making good drip coffee such as amount of coffee, temperature and time, and that is why a weighing machine, a thermometer and a timer were used. The filtered coffee gave a mild aroma of fermented soy (to be more specific, fermented bean curd I would say).b) EspressoThe barista next used the same beans but with finer grounding to make an espresso. It was with a thick crema and produced a more punching taste.c) Caffè Latte The third brew was derived from espresso by adding milk to form a latte. We could either choose a standard latte or piccolo latte if one preferred a less milky drink in a 1:1 milk to espresso ratio. As explained by the barista, the milk was heated up to around 60 deg Celsius to enhance its lactose, thus the sweetness.d) Ice DripThis is the last but not least brew. There were some 4 or 5 nearly 3-foot tall rack towers for ice brew (or cold drip I would say) coffee where they were processed overnight. At a speed of 2 drops of coffee in every 3 seconds, iced water passes through ground coffee to produce a high concentration coffee/caffeine without boosting its acidity. Rocking glasses (with conical based) were used for as container for easy swivel motion to “rock” the coffee with an ice sphere, resembling that of drinking whiskey. Other than drinking the dripped coffee with ice, a variant of adding coffee cream turned it to virgin Baileys which was smooth and aromatic. Among the 4 brewing methods, this was the most pleasing one with strong and yet rounded finishing.04.2013
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每次從中環搭半山行人電梯上山，總會望到 Rabbithole 咖啡店的落地大門面，卻一直未有機會拜訪。某一天忽然想喝咖啡，又剛巧過那條斜路，便速速走去「朝聖」。一口氣跑上二樓，拉開玻璃門，一眼便見到很多咖啡機。我對咖啡機從來沒有什麼研究，究竟每一個的作用是什麼其實也不太了解。店中間有一張長檯，已經見有幾個人在喝咖啡。店員走來問我是不是要試咖啡（看來這裏是賣咖啡豆和咖啡器材多過要給人喝咖啡啊），跟着就遞給我一本小冊子詳細列出每種沖咖啡的方法，還有各種咖啡豆的介紹。近來愛上了手沖咖啡，於是叫店員介紹幾款可以用來作手沖咖啡的豆子。當日供應的有埃塞俄比亞的耶加雪夫、坦桑尼亞和印尼蘇門答臘的 Gayo Mountain 。初時選了據說帶莓果香的坦桑尼亞咖啡, 跟着店員兼咖啡師就去了磨豆、拿齊工具在我面前開始沖調咖啡。沖調咖啡的每一個步驟,都有講究,無論是咖啡豆的研磨度、水溫以至把水加進濾紙裡咖啡末的方法, 都會影響出來的咖啡的味道。沖好的咖啡倒在瓶子裏，並用好像在咖啡弄見過的那種斜底杯子來享用。一問之下原來是威士忌酒杯來的，都說喝咖啡像品酒的啦。不過這個坦桑尼亞咖啡豆的味道似乎不太對我的口味，因為我覺得太酸了，而且有點比較味道我不太懂得形容，總之有點怪怪的。咖啡師見我面有難色，就提要議我試一試另外一種由店主直接從印尼入口的 Gayo Mountain。這次沖出來就比較對味，因為這一款的果仁香比較重，口感也較醇和順滑。原來他們也用了耶加雪夫來做冰滴咖啡，咖啡師請了一眾顧客來試味，也有幸嚐到了一點。耶加雪夫這種豆基本上是人見人愛的，因為它擁有撲鼻的花香，而帶點檸檬微酸的口味就像吃檸檬夾心餅一樣，很容易讓人接受。不想喝手沖咖啡的話，他們也有 espresso 類的咖啡可供選擇。不過在店裏喝咖啡的話就要快了，因為下星期一開始，他們將會轉型，不再在店裡現賣咖啡飲品，改為主力售賣咖啡豆、咖啡器材 有開辦咖啡班，到時有興趣去上課，或想三五知己包堂的話，可留意他們的網站。
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I went there for first time yesterday. Place looks decent with lots of very professional looking machines & lovely coffee aromas.Quite a lot of coffee choices & we choose a 單品 Siphon to try for starters. It came abt 10mins later in a glass pitcher, & abt 1/3 already poured into 2 cups. The waitress gave them to the two gweilos sitting next to us. Not realising it's not theirs, they each drank a bit from the cups. Then the waitress realised the coffee should be ours, she took the coffee & the two cups (which the 2 gweilos already drank a bit of) & gave them straight to us!!! I looked at her in horror, & said the two cups hv been drank from already!! She shrugged her shoulder, took away the two cups & gave us 2 new ones. But 1/3 of the coffee already gone! She didn't even offer us a new pot... Unbelievable!!! Hope this is just an one off incident. The waitress looked quite young so maybe not very experienced...Back to the coffee. The costa rica we had was very weak, a lite brown color, very little/subtle taste. The barista said coz they use light roasting & not dark roasting so a but different fr what we normally used to. Anyway, not my cup of 'coffee'....
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Rabbithole has become my recent favourite. Great coffee, nice people, cosy environment, what more can I ask? Whenever I was at the Mid-levels, I could not help dropping by and had a coffee break. First encounters with cafes are always crucial - just like the first date. Rabbithole certainly left a good impression on me by a splendid cup of flat white. As Gabbi the barrister recommended, I picked Nicaragua, one of my favourite beans for milk coffee. Its nutty taste blended perfectly with the milk and had a nice hint of chocolate finish. The espresso base was by no means overwhelmed by the milk and the froth was decent. During another visit I had a flat white with Sumatra Permata Gayo. The honey sweetness of Gayo bean was perhaps a bit too weak, as it failed to balance the cherry taste. Rabbithole also offered good Cappuccino. This time, I picked Guatemala, better than Gayo but hardly able to challenge the position of Nicaragua in my heart. Apart from the single-origin, Rabbithole had its own blend. I tried a blend no.3 latte. My taste buds were embraced with a distinctive sweetness. Acidity came out only when the cup was half finished, but not much there. This blend was sweet and straightforward but perhaps lacked a bit of complexity. After all, I prefer those single-origins. The milk foam here was generally nice, but that was not its trump card. Ice-drip and espresso were the gems that you should go for at Rabbithole. Ice-drip takes about 6 hours to make; compare it with the glorious Chinese soups. Barista usually picks sweet or fruity beans to make it and a good cup of ice-drip is more like wine than coffee. Rabbithole offered Honduras ice-drip the day I visited. It was a nice pick. Honduras bean is round-bodied and sweet. Using it for ice-drip can highlight its sweetness. I really loved its winery and smooth texture as well as the honey sweetness. I also tried the Honduras hand drip but was not as much impressed. Espresso is the soul of a cafe. The basics are always difficult to be brought to perfection. Good espresso machine is only a beginning. You need a barrister who had thorough knowledge of stuffs from the characteristics of different beans to the correct extent of extraction. Above all, he/she had to do it right every time. So, lots of knowledge and hard effort behind every cup of coffee.Before the rich crema disappeared, I finished the espresso even though it was late at night. Its bright and well-balanced taste and its fruitiness all had me conquered. You certainly want one after a day of hectic work. After trying the ice-drip, hand drip, espresso and milk coffee here, I cannot help but fall in love with Rabbithole. Apart from the decent coffee served here, I love the open kitchen style which allows customers to watch the whole brewing process and the poignant smell of freshly ground coffee that fills the room. Before I can have my own hideout, I bet I will stay inside this rabbithole!
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友人一向係咖啡精, 一日唔飲過都唔安樂, 今日閒逛中環就順路同友人上嚟飲杯咖啡, 滿足一下佢肚入0既咖啡虫虫!去到室內已經爆滿, 室外雖然仲有空位, 但因為太熱所以諗住等室內0既位, 但係店員都好好, 特登係靠窗口位加設兩個座位俾我地! 對於唔係咖啡迷0既我, 經店員解釋之後, 選擇較重朱古力味既咖啡, 雖然唔大杯, 價錢亦唔算平, 但味道真係唔錯, 相信之後一定會常來!
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