I can see there's a few crying faces for @Rex Caffe, but honestly my experience here wasn't so bad.
I went there for brunch in the weekends with my boyfriend. Perhaps I'm not as pro as the other writers, but I thought the coffee wasn't so bad. The barista was quite fast at making my latte and it was quite good.
The food was quite good but I personally enjoyed their desserts more.
Overall, I think my experience there deserves a smily face.
Came here with Medium to High expectations knowing that @Rex Caffe is being operated by the original Antica Tostatura Triestina coffee maker from both Italy and America. Afterall, who shall know better about their own coffee blends?
******************** ESPRESSO - When this arrived I was already suspicious. It had a light yellow-white tinge to the Crema colour, which also happened to be overly thin and nearly non-existent, < 0.5mm or even less! A sniff of the Espresso revealed very little nose, the final sipping confirmed my upfront hesitation. A rather poorly made espresso shot which is really off the mark, it would make Caffe Kenon's espresso feel like World Barista Champion material! My cup was too blonde, too thin without essential coffee oils extracted, and unconcentrated with watery consistency - also carried too little aroma and depth of flavour. Even the demitasse cup was too cold and overly reliant on being pre-warmed by the machine's top-vents rather than properly pre-heated with hot water. And the Coffee beans weren't freshly grinded but dropped straight from the Hopper into the group handle. All of these mishaps shouldn't be happening at such a Top-end shop, albeit commercialised from the outset.
Whilst sipping my disastrous drink, I took a sneak peek of another seemingly more educated Barista in the same shop making other coffees. I saw slight improvements in techniques but ultimately it was obvious her Espresso wouldn't be much better than the other barista on duty. Already utilising a pressure pre-set Clicker Tamper which should have eliminated at least 1 inconsistent variable - it was obvious one problem is that the Grinder measurement was set way off the mark for this pre-set Tamp Pressure, for that coffee beans at that time of the day! It need to be set a fair be finer, especially when the beans aren't freshly roasted but imported. SCORE: 1.5/5
CAFFE LATTE - This was again a bit disappointing. On the positive side - this milk coffee's temperature was just right and not too hot, but for others it might register as lukewarm. However, the milk frothing or stretching wasn't upto standard. It lacked enough aerated microfoam despite some largish bubbles intact - with barely 0.2-0.3mm of froth, this might classify as a Flat White or Regular Coffee, but Caffe Latte it was not!
The coffee taste was a bit weak but that's expected, knowing how poorly the Espresso base shot was produced. SCORE: 2.0/5
***************************** IN SUMMARY - this was quite unexpected but 80% blameable on Barista problems and 20% down to its imported Blend restrictions. Its not close enough to the mid-high standards set by say Coffee Assembly, First Pour, Quarry Bay Epoch, ROKA, PIERRE, Robuchon L'Atelier, Zambra, Initial Cafe, Glory, CREMA, Coco Espresso, FUEL, Cafe Y Taberna, Bonfire Cafe, or even TW Concept in TST, etc. Despite using the same brand, its also worst than some of the better run Caffe Habitu's or ex-Via Quadronno: the Elements store and sometimes the one under Hutchison House are both better.
Debailleul, Cafe Suzuki, Crystal Cafe, Caffe Kenon, Delta Cafe, COCO Mira, Cafe Golden, VERO, GVSTO, Robuchon Salon de The, McCafes, Percy's, One Bar, Le Gouter Bernardaud plus some I won't remember or bother to mention or still haven't tried (quite a few!), when under the right baristas on occassions beat here as well.
How can one not be then disappointed? The opening @ Rex Caffe by a world famous Italian shop - should have been about bringing in better coffee and barista training to stimulate the Hong Kong coffee scene. Not for me to 畫公仔畫出腸 and pay on average $25 a coffee as a customer then teach them its not upto standards. How about they pay me instead?
Fed up with overwhelming Starbxxxx and was looking for surprise from this new coffee shop – hoping to get quality rather than the franchise chain standard workflow.
I went there this morning and the place was nearly empty, just two customer including me. Given this non-busy environment, I am really expecting quality out of it. However, they drop the ball. They put my take out PAPER cup on the coffee machine (btw, nice machine it is) and let the espresso shot goes DIRECTLY into the PAPER cup. Come on! Where is the missing espresso glass shot? Even MC’ is not letting this happen!
If you want to differentiate from “just another coffee shop”, please use the “heart” to make coffee – people can tell.
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(非會員)
Not really that bad
I went there for brunch in the weekends with my boyfriend. Perhaps I'm not as pro as the other writers, but I thought the coffee wasn't so bad. The barista was quite fast at making my latte and it was quite good.
The food was quite good but I personally enjoyed their desserts more.
Overall, I think my experience there deserves a smily face.
評分:味道 4 環境 4 服務 4 衛生 4 抵食 4
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Babedolphin
共358篇食評
Very Disappointed.
********************
When this arrived I was already suspicious. It had a light yellow-white tinge to the Crema colour, which also happened to be overly thin and nearly non-existent, < 0.5mm or even less!
Whilst sipping my disastrous drink, I took a sneak peek of another seemingly more educated Barista in the same shop making other coffees. I saw slight improvements in techniques but ultimately it was obvious her Espresso wouldn't be much better than the other barista on duty. Already utilising a pressure pre-set Clicker Tamper which should have eliminated at least 1 inconsistent variable - it was obvious one problem is that the Grinder measurement was set way off the mark for this pre-set Tamp Pressure, for that coffee beans at that time of the day! It need to be set a fair be finer, especially when the beans aren't freshly roasted but imported.
SCORE: 1.5/5
This was again a bit disappointing. On the positive side - this milk coffee's temperature was just right and not too hot, but for others it might register as lukewarm. However, the milk frothing or stretching wasn't upto standard. It lacked enough aerated microfoam despite some largish bubbles intact - with barely 0.2-0.3mm of froth, this might classify as a Flat White or Regular Coffee, but Caffe Latte it was not!
The coffee taste was a bit weak but that's expected, knowing how poorly the Espresso base shot was produced.
SCORE: 2.0/5
*****************************
IN SUMMARY - this was quite unexpected but 80% blameable on Barista problems and 20% down to its imported Blend restrictions. Its not close enough to the mid-high standards set by say Coffee Assembly, First Pour, Quarry Bay Epoch, ROKA, PIERRE, Robuchon L'Atelier, Zambra, Initial Cafe, Glory, CREMA, Coco Espresso, FUEL, Cafe Y Taberna, Bonfire Cafe, or even TW Concept in TST, etc. Despite using the same brand, its also worst than some of the better run Caffe Habitu's or ex-Via Quadronno: the Elements store and sometimes the one under Hutchison House are both better.
Debailleul, Cafe Suzuki, Crystal Cafe, Caffe Kenon, Delta Cafe, COCO Mira, Cafe Golden, VERO, GVSTO, Robuchon Salon de The, McCafes, Percy's, One Bar, Le Gouter Bernardaud plus some I won't remember or bother to mention or still haven't tried (quite a few!), when under the right baristas on occassions beat here as well.
How can one not be then disappointed? The opening @ Rex Caffe by a world famous Italian shop - should have been about bringing in better coffee and barista training to stimulate the Hong Kong coffee scene. Not for me to 畫公仔畫出腸 and pay on average $25 a coffee as a customer then teach them its not upto standards. How about they pay me instead?
評分:味道 2 環境 5 服務 5 衛生 5 抵食 1
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StanStanStan
共3篇食評
去了一個鐘頭的意大利
香港人喜歡飲Mocha, 喜歡Frappucino, 喜歡在Latte及Cappuccino加很多不同口味的syrup;
但其實在意大利,他們並沒有Mocha, 不流行Coffee Frappuccino, 飲Latte及Cappuccino只會加黃糖或白糖.
意大利人沖咖啡是不會用shot glass, 他們會把Espresso直接沖進杯再加奶serve給客人.
從前的我習慣了港式咖啡, 還記得我第一次到意大利, 品嚐我的第一杯真正意大利咖啡, 才深深體會到Espresso的奇妙!
看見意大利人"特別"的沖咖啡方法, 心感好奇地問調製咖啡給我的Barista.. ..
他反問我.. 如果用一流的咖啡機, 用一流的咖啡豆, 用技術一流的Barista去沖一杯好的Espresso, 為什麼還要多餘地用一隻玻璃杯去測試它' 去破壞他.."
原來當我們把Espresso從shot glass倒進杯時,已經把它的精髓-Crema反轉及被破壞,令Espresso原本的味道失色.
原來是我們港式沖法才"特別", 只是我們先入為主, 往往以為自己才是傳統.
我在家亦玩過一個小測試: 我沖Latte的時候, 用一份新鮮的Espresso, 沖好立即加入熱奶;
另外一杯Latte用一份過了十幾秒的Espresso去沖; 結果兩杯Latte味道及顏色都有明顯分別!!
第二杯Latte入口帶苦澀, 顏色較深, 就是因為十幾秒的時間已經令Espresso的Crema及Body融合了, 不新鮮, 香味亦流失了.
可想而知, Crema極影響一杯咖啡的質素.
愈講愈遠, 回正題~
話說有天晚上行經中環街市, 見到附近有間新開張的Cafe, 就試試看:
可能新開張的關係, 人流不算多, 反而讓我和朋友安靜地享受了一頓晚餐.
我Order了一客Procini Risotto $102 及一杯Double Espresso $26 ;
朋友則Order了Spaghetti Alla Carbonara $78 及 一杯鮮橙汁$27.
簡單又出色的一杯Espresso, 意式沖法, 餐牌上並沒有Mocha, 在香港的Cafe真的少見.
在香港, 竟然有Cafe敢不出售香港人最喜愛的Mocha, 明顯不想隨波逐流.
望著Barista調製咖啡的手勢, 把Espresso直接沖進杯, 隋即加入熱奶, 乾脆俐落.
Espresso上厚厚的Crema, 甘香醇厚, 當然和在意大利飲的Espresso亦有少少差別,但已是我暫時在香港飲過最接近意大利口味的Espresso.
他們除了咖啡高水準, 我的什菌意大利飯亦是一流!
多菇, 好足料, 飯粒質地不會過軟,口感煙煙韌韌.
好食過Amaroni's Little Italy好多, Little Italy是美式化意大利餐廳, 賣點夠大碟, 並且為了迎合香港人口味, 飯已煮得過軟.
朋友的Spaghetti是彈牙的Al Dente,
軟硬度恰到好處, 明顯他們沒有為了遷就香港人口味而改變原則.
連最普通的橙汁亦真的用新鮮橙搾成, 不是市面一般人工化橙汁.
明顯是有誠意的一間Cafe!
因為是沒有預期下去光顧,所以沒有準備相機...
但在沒有預期下得到意想不到的驚喜, 卻令我得到Double驚喜.
評分:味道 5 環境 4 服務 5 衛生 5 抵食 5
1個
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(非會員)
Please set a quality check mark
I went there this morning and the place was nearly empty, just two customer including me. Given this non-busy environment, I am really expecting quality out of it. However, they drop the ball. They put my take out PAPER cup on the coffee machine (btw, nice machine it is) and let the espresso shot goes DIRECTLY into the PAPER cup. Come on! Where is the missing espresso glass shot? Even MC’ is not letting this happen!
If you want to differentiate from “just another coffee shop”, please use the “heart” to make coffee – people can tell.
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蝗蟲同學
共1428篇食評
「嚴打」疑似咖啡店
外觀
內窺
「掛杯」度一般
叫了 caffe latte (regular $28)... 面頭拉了樹葉圖案 latte art, 奶泡好似幾企身又幼滑, 賣相幾吸引. 咖啡夠厚, 唔落糖覺得甘而不苦, 係略嫌唔多夠濃; 奶味較重, 質地就十分幼滑, 飲完喉嚨好舒服
坐了近門口的「自閉角落」位, 環境輕鬆好 hea, 3:xx pm 來應該仲正
放低 $28, 雖然我覺得 Fuel (http://www.openrice.com/restaurant/commentdetail.htm?commentid=2033426) 好飲 d, 但整體係幾滿意的.
喺中環, 一邊廂「疑似咖啡專門店」愈開愈多 (差不多所有 office building / 商場 / 地鐵站至少都會有一間, 真眼冤!), 另一邊廂較 pro 的「真正」咖啡店其實選擇亦唔少, 呢度就當然屬於後者吧. 如果你同我一樣對「星記」「恨之入骨」, 呢度值得試試的; 但如果你寧願幫襯美式連鎖店, 都唔鍾意 Cafe Corridor (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1947601), 我呢篇飲評你就當無睇過好了, 繼續「沉淪」下去吧啦.
評分:味道 4 環境 4 服務 4 衛生 4 抵食 4
3個
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tabero
共106篇食評
又一新店
保育街市對面....
多比噢
crema 夠...不苦不酸....想用柔和去形容
甜與酸好平衡.... 好好的tart ..又近上學位...啱你喎. 餅底不夠油香但無咁硬.
上方的流奶狀レモン就開正我最愛狀態.
拉提.............當啡底都柔和...咁這個我叫沒性格但己好過S店P店....
H店用同一隻品牌的啡豆. 但因啡師之故..... 味道不同.
位置很好...得閒時...出面很忙...坐這裡好梳肝
評分:味道 4 環境 5 服務 4 衛生 4 抵食 3
1個
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