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2010-02-13
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Somebody pull espresso badly, they are workers.Somebody pull usually good espressos, but they don't understand how to change according to conditions, they are pullers.Somebody pull good espressos, and they can change accustoming to weather, bean batches and other factors, they are Barista.Somebody may not pull a good espresso, but they knows, or has a eager knowing all the theory behind coffee making, they are coffee geek.The Boss of Barista Jam, William, is a Barista and a Coffee Geek.And I kne
Somebody pull usually good espressos, but they don't understand how to change according to conditions, they are pullers.
Somebody pull good espressos, and they can change accustoming to weather, bean batches and other factors, they are Barista.
Somebody may not pull a good espresso, but they knows, or has a eager knowing all the theory behind coffee making, they are coffee geek.
The Boss of Barista Jam, William, is a Barista and a Coffee Geek.
And I knew that it is a coffee geek's place when see its name, and I can confirm it when I see the setting of this coffee shop.
In Hong Kong, any shop would be proud if they carry a LM GB5, (which is an expensive but very versatile espresso machine) but no, No-nonsense Willian installed another Etnica with E61 brewhead within customer's touch, arranging both machine in a way that Barista Jam is possible. There is even a naked (bottomless) portafilter, which is a geek tool to examine how good/bad a pull is.
William himself, althought is full of geek talks and jargon, still friendly enough to be a barista(Not really geek-geek like me lol) but dun expect him to be soulmate nigel type of friendly or coco Johnson's family like
Okay, Here comes the real review.
Espresso :
First thing first, William has not figured out his house blend yet (He was cupping with his friend during my first visit), so he is using Dane's beans as makeshift for the time being. As I stated in the review of "The Blend of Danes" (I'll refer it as Sun Po Kong or SPK Shop later)
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2060318
Despite being roasted in and imported from Australia, Dane's beans are usually very fresh and comparable, if not better, than most of other locally roasted blends.
Honestly, I feel the Carribean Espresso pulled here is less sweet and flatter than that of the SPK Shop, body is less bold but creamier. William contributed it to the difference of GB5 and Etnica's pre-infusion system.(You see? Geek talks ) Well I'm not a pro so I'm not here to judge, but I think the grinder is also a huge factor
I'd rate low 5 if I have not tasted the blend in SPK shop, but it's still a mid 4 to me
Picolo Latte :
A good mix with milk, blend well but still feel the layers, albeit lacking finish. mid 4
Special - Single Origin Espresso (Colombian Huila Valencia Excelso):
This SO Espresso is not on the menu, it's only a demo as I wanted to buy some beans home. Again, the espresso came out very creamy smooth with a orange skin finish. Interesting.
张贴
