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2013-11-12
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Man, when Holly Brown first launched in Hong Kong, it gave me an image of a place with high quality of coffee. Remembered the big roasters they put in Stanley store and all those amazing latte art on the coffee?? Well, I happened to drop by Tsim Sha Tsui this evening. I passed by Illy but I didn't dare to go inside as I am a strong believer that only fresh roasted coffee taste good. So I decided to take another 2 min walk to Holly Brown and hoping to get a decent cup of coffee. I ordered my coff
Well, I happened to drop by Tsim Sha Tsui this evening. I passed by Illy but I didn't dare to go inside as I am a strong believer that only fresh roasted coffee taste good. So I decided to take another 2 min walk to Holly Brown and hoping to get a decent cup of coffee. I ordered my coffee and stand there waiting for it. I saw the barista has three orders in hand but he was only chatting with his colleague from time to time and it took that genius to make three cups of coffee in 10 minutes. 10 minutes? No kidding. He was only concentrated in chatting with his colleague and don't give a damn about customers making for the coffee!
My latte finally came. As Holly Brown was known to have one of the best latte art in the industry (at least before as i recalled in my memory), I was shocked when my coffee arrived! The barista did not have poor sense of customer service, he doesn't know a single bit about making coffee. The bubbles are large and the latte art is a complete disaster. If you don't know how to do it properly, you might as well serve it the way Starbucks does. Although Starbucks does not have latte art, the barista knows how to differentiate what a latte is and what a cappuccino is. The foam on my coffee was about 20mm thick. I saw him made two lattes before my order and the foam was perfectly at 10mm. What the heck??
Besides about the appearance, the coffee only tasted bitter and hot. I saw they put up a sign saying that if the milk reaches over 70, the texture will break down or something like that. But my coffee was definitely over 70!
I have a little suggestion for this shop. If the barista cannot control the foam at the right amount, they better serve the coffee in a cup that is not transparent. There is no need to pretend to be a specialty coffee shop if you don't have proper barista. Moreover, don't charge the coffee at a high price. Your coffee is no better than any of your chain store competitor!
張貼
