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2009-10-05
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I was thinking of dropping by Coco Espresso for my morning fix but nobody answered the phone last Saturday. The only reasonable choice in the neighborhood for me was Soft Aroma.This time, things weren’t as rosy. Anyway, let start with good things firstThe ristretto was good at the right temperature, which, for this café, means not too hot. However, I can’t sense any nuances I did vs. my last visit.The barista and waitstaff, (the same person) was very nice and, unlike her boss, tried hard to s
This time, things weren’t as rosy. Anyway, let start with good things first
The ristretto was good at the right temperature, which, for this café, means not too hot. However, I can’t sense any nuances I did vs. my last visit.
The barista and waitstaff, (the same person) was very nice and, unlike her boss, tried hard to show she really cared for the customer.
Now, the complaints
Drink’s temperature: Same as my last visit, the temperature was the problem. The Cappuccino was served way pass its temperature range and could scald my mouth if I drank a bit faster. I ordered another one and told the barista the first one was way too hot. The second Capp arrived at the same temperature range. Of course, both Capp had nothing in the department of velvety texture and sweetness that one should look for while a new unpleasant ‘flavor’ was added, a ‘milky’ taste once it cooled down only a bit. I blamed it on the high temp they used to make a nice appearance at the expense of the good drink. The milk used that day was Australia’ Pura.
Ristretto ordering and attitude of its supervisor: I managed to get one but I had to take quite a bit of the attitude from the ‘supervisor’ on that day. My guess is he may be frustrated as I’m particular on the milk drink, i.e. my two successive order of capps will result in only one payment due to temperature (I should have paid for one drink due to the nature of the drink but I decide to pay for both). Or this could be just his attitude as he asked me “what do you want?” after I informed his barista I liked a ristretto or espresso with “less water.” This makes it more difficult for me to recommend this café to anyone. At any rate, if this supervisor would like to be in a restaurant/hospitality business, he should leave his attitude at home no matter his customer is right or wrong.
Food: I had a thick cut toast and the texture was really so so it could only be passable as something to cut down the effect of caffeine that upset my stomach. Lots of improvements are needed and, at the current stage, its food offerings are nowhere near half as good as Felix’s Café Corridor.
Ambience: Nice western deco with Chinese undertones but the coldest treatment to its patrons vs. nearby cafés including Café Little and Coco Espresso.
In all, I have to downgrade this café due to
1.No improvement on temperature of milk based drink
2.Attitude of the waitstaff
To conclude, I suggest this café for espresso/ristretto only (if you can manage to order it and bypass the ‘attitude’ the waitstaff might give it to you). The significant supporting factor for this is the freshly roasted coffee bean that is in use at this café.
Take other offerings, including milk beverage and food, at your own risk unless you like scalding hot beverage (local palette, I guess) and Chinese style western food.
Try to order things ‘mainstream’ and exactly to the ‘t”, ie whatever available on the chalkboard. Otherwise, one risks oneself getting the attitude from the waitstaff. Nevertheless, I still believe you should get a better treatment for something not on the menu if Rango, the owner, is around.
张贴
