影片
开饭介绍
专营Specialist Coffee(精品咖啡), Coffee Machines & Tools, 本地烘焙咖啡豆
继续阅读
营业时间
星期一至日
11:00 - 19:00
以上资料只供参考，请与餐厅确认详情
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
继续阅读
每次从中环搭半山行人电梯上山，总会望到 Rabbithole 咖啡店的落地大门面，却一直未有机会拜访。某一天忽然想喝咖啡，又刚巧过那条斜路，便速速走去「朝圣」。一口气跑上二楼，拉开玻璃门，一眼便见到很多咖啡机。我对咖啡机从来没有什么研究，究竟每一个的作用是什么其实也不太了解。店中间有一张长台，已经见有几个人在喝咖啡。店员走来问我是不是要试咖啡（看来这里是卖咖啡豆和咖啡器材多过要给人喝咖啡啊），跟着就递给我一本小册子详细列出每种冲咖啡的方法，还有各种咖啡豆的介绍。近来爱上了手冲咖啡，于是叫店员介绍几款可以用来作手冲咖啡的豆子。当日供应的有埃塞俄比亚的耶加雪夫、坦桑尼亚和印尼苏门答腊的 Gayo Mountain 。初时选了据说带莓果香的坦桑尼亚咖啡, 跟着店员兼咖啡师就去了磨豆、拿齐工具在我面前开始冲调咖啡。冲调咖啡的每一个步骤,都有讲究,无论是咖啡豆的研磨度、水温以至把水加进滤纸里咖啡末的方法, 都会影响出来的咖啡的味道。冲好的咖啡倒在瓶子里，并用好像在咖啡弄见过的那种斜底杯子来享用。一问之下原来是威士忌酒杯来的，都说喝咖啡像品酒的啦。不过这个坦桑尼亚咖啡豆的味道似乎不太对我的口味，因为我觉得太酸了，而且有点比较味道我不太懂得形容，总之有点怪怪的。咖啡师见我面有难色，就提要议我试一试另外一种由店主直接从印尼入口的 Gayo Mountain。这次冲出来就比较对味，因为这一款的果仁香比较重，口感也较醇和顺滑。原来他们也用了耶加雪夫来做冰滴咖啡，咖啡师请了一众顾客来试味，也有幸尝到了一点。耶加雪夫这种豆基本上是人见人爱的，因为它拥有扑鼻的花香，而带点柠檬微酸的口味就像吃柠檬夹心饼一样，很容易让人接受。不想喝手冲咖啡的话，他们也有 espresso 类的咖啡可供选择。不过在店里喝咖啡的话就要快了，因为下星期一开始，他们将会转型，不再在店里现卖咖啡饮品，改为主力售卖咖啡豆、咖啡器材 有开办咖啡班，到时有兴趣去上课，或想三五知己包堂的话，可留意他们的网站。
继续阅读
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 单品 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'....
继续阅读
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!
继续阅读
友人一向系咖啡精, 一日唔饮过都唔安乐, 今日闲逛中环就顺路同友人上嚟饮杯咖啡, 满足一下佢肚入0既咖啡虫虫!去到室内已经爆满, 室外虽然仲有空位, 但因为太热所以谂住等室内0既位, 但系店员都好好, 特登系靠窗口位加设两个座位俾我地! 对于唔系咖啡迷0既我, 经店员解释之后, 选择较重朱古力味既咖啡, 虽然唔大杯, 价钱亦唔算平, 但味道真系唔错, 相信之后一定会常来!
继续阅读