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咖啡之道
2016-04-05 2982 瀏覽
這間咖啡店是我們由它剛剛開店(2003)，一直幫襯到今日，由我們完全唔懂咖啡到現在略懂一二，這裡的水準也是依舊如一(美味)。還記得當年，香港還未有咖啡文化，咖啡给我的印象，是一定要加糖加奶才好飲的，齋啡只有苦味，但第一次來這裡，主理人竟然叫我們飲齋啡，(心想：不是玩我們嘛？) 但也決定一試，想不到，從此便愛上了，可惜當年咖啡店的選擇實在太少，不像這幾年越開越多，部份咖啡店的水準也明顯很高。這裡主要是買烘焙好的咖啡豆，而只有星期六日中午，才有提供堂坐品茗咖啡（但只有四個位），小吃也只是間中才會有，而主理人也只是用最簡單的手沖方法沖泡咖啡，只有真正喜歡咖啡的人，才能领會當中的知味。每個人也有每個人的喜好，我自已就比較喜歡偏濃，而不是太酸的口感，當然如香氣高就更好了。今次叫了Guatemala 及 Burundi 。 Guatemala ~ 味道複雜而均衡，帶有陣陣香料味。 Burundi ~ 味道不算太濃，帶有花香及果甜、微酸、回甘香甜。
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這間咖啡店是我們由它剛剛開店(2003)，一直幫襯到今日，由我們完全唔懂咖啡到現在略懂一二，這裡的水準也是依舊如一(美味)。

還記得當年，香港還未有咖啡文化，咖啡给我的印象，是一定要加糖加奶才好飲的，齋啡只有苦味，但第一次來這裡，主理人竟然叫我們飲齋啡，(心想：不是玩我們嘛？) 但也決定一試，想不到，從此便愛上了[真正的咖啡]，可惜當年咖啡店的選擇實在太少，不像這幾年越開越多，部份咖啡店的水準也明顯很高。

這裡主要是買烘焙好的咖啡豆，而只有星期六日中午，才有提供堂坐品茗咖啡（但只有四個位），小吃也只是間中才會有，而主理人也只是用最簡單的手沖方法沖泡咖啡，只有真正喜歡咖啡的人，才能领會當中的知味。

每個人也有每個人的喜好，我自已就比較喜歡偏濃，而不是太酸的口感，當然如香氣高就更好了。

今次叫了Guatemala 及 Burundi 。
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 Guatemala ~ 味道複雜而均衡，帶有陣陣香料味。
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Burundi ~ 味道不算太濃，帶有花香及果甜、微酸、回甘香甜。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    咖啡狂熱七十二之 咖啡情緣
    2011-05-23 1716 瀏覽
    本人一向喜喝意式的特濃咖啡，但其實喝咖啡喝得多了，也會開始欣賞其他的沖煮方法，烘焙方法等，情形就有如喝得多法國波爾多，也會去喝喝布根地，又會喝喝意國的Barolo，西班牙的Rioja等，誓神劈愿的喝死一款，也許真的沒可能吧，所以世事真的冇絕對。見有個多小時的空檔，當然就去偷杯咖啡，打了個電話給這上樓的小店，確定有開門之後，就來跑馬地一趟，為的都是杯咖啡。此店由Kitamura San所開，本人也不方便充什麼識人了，基本上此店的介紹HKE吧及Boblam兄已經介紹得非常清楚，本人就光談咖啡好了。一打開屋門，真的勁清香，果然是玩輕炒的地方！坐下寒暄了數句之後，就問Kitamura San是日有什麼推介，她介紹喝喝是日才炒出來的哥倫比亞豆，先要了杯哥倫比亞，用了最普通的方法，用上瀘紙滴漏，由於Kitamura San似乎不太願意其店的照片公開，所以本人唯有用一張另外照片來代替好了。看來水非常滾，杯咖啡真的很熱，Light roast的哥倫比亞豆散發出陣陣清香，跟喝意式的espresso是另一回事，由於豆是今朝至炒的，果然是非常之新鮮，Kitamura San還讓豆在透氣，未曾放入雪櫃。咖啡表
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    是隱敝的好店子
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     本人一向喜喝意式的特濃咖啡，但其實喝咖啡喝得多了，也會開始欣賞其他的沖煮方法，烘焙方法等，情形就有如喝得多法國波爾多，也會去喝喝布根地，又會喝喝意國的Barolo，西班牙的Rioja等，誓神劈愿的喝死一款，也許真的沒可能吧，所以世事真的冇絕對。
    上樓的咖啡小店
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     見有個多小時的空檔，當然就去偷杯咖啡，打了個電話給這上樓的小店，確定有開門之後，就來跑馬地一趟，為的都是杯咖啡。

    此店由Kitamura San所開，本人也不方便充什麼識人了，基本上此店的介紹HKE吧及Boblam兄已經介紹得非常清楚，本人就光談咖啡好了。

    一打開屋門，真的勁清香，果然是玩輕炒的地方！
    用上瀘紙滴漏的咖啡
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     坐下寒暄了數句之後，就問Kitamura San是日有什麼推介，她介紹喝喝是日才炒出來的哥倫比亞豆，先要了杯哥倫比亞，用了最普通的方法，用上瀘紙滴漏，由於Kitamura San似乎不太願意其店的照片公開，所以本人唯有用一張另外照片來代替好了。
    哥倫比亞豆是今朝至炒的
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     看來水非常滾，杯咖啡真的很熱，Light roast的哥倫比亞豆散發出陣陣清香，跟喝意式的espresso是另一回事，由於豆是今朝至炒的，果然是非常之新鮮，Kitamura San還讓豆在透氣，未曾放入雪櫃。
    咖啡表面一點油也沒有，果真是light roast
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    淡淡的酸味帶來一種近乎 橙的果香
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     咖啡表面一點油也沒有，果真是light roast，但整個味道是輕柔而香醇，淡淡的酸味帶來一種近乎 橙的果香，放久了也不會酸，質地輕柔淸爽亮麗，的而且確是非同凡響，那股近乎甜蜜的味道留中口中久久不散，感覺非常之平衡，也平易近人，三十元一杯，以一杯這麼高質及新鮮的咖啡，這個價錢簡直是超級抵。
    秘魯豆嗅起來那陣焦香，是Dark Roast最好的証明
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    反之整個咖啡的口味冇咁複雜
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     之後再點多杯重口味一點的，Kitamura San介紹了秘魯豆，這款豆dark roast了一點，嗅起來那陣焦香就是最好的証明，咖啡同樣的很夠熱，喝起來炭燒的味道重一點，反之整個咖啡的口味冇咁複雜，所以個人比較喜歡前者。
    炒了一天的秘魯豆要放在雪櫃保鮮
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     不過也不得不提，其實此豆那個香味仍舊不錯，始終也只是昨日才炒好的豆，keep在雪櫃內都很新鮮的，廿五元一杯，都確是值的。

    喝得多Espresso，偶爾喝一杯這些清香形的咖啡，又真的是不錯，晚一點再介紹虹吸，又可說是介乎特濃及此沖煮方法之間的另一個感受，想起本人又想喝咖啡了。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      是隱敝的好店子
      咖啡表面一點油也沒有，果真是light roast
      淡淡的酸味帶來一種近乎 橙的果香
      秘魯豆嗅起來那陣焦香，是Dark Roast最好的証明
      反之整個咖啡的口味冇咁複雜
      • Light roast哥倫比亞
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      别致的咖啡店
      2011-04-06 1045 瀏覽
      一間很別致，很有個人風格的咖啡店！之前在一本講咖啡的書看過這店的介紹，星期日那天終於有機會親身拜訪！ 店主是一位很nice的日本人，店雖然不太大， 但是裝修，擺設都很別致，很有日本的style! 咖啡呢，跟其他一般coffee shop的不一样，咖啡的味道很香，但是不濃，而且價格也比較便宜，是一個飲咖啡的好選擇
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      一間很別致，很有個人風格的咖啡店！之前在一本講咖啡的書看過這店的介紹，星期日那天終於有機會親身拜訪！ 店主是一位很nice的日本人，店雖然不太大， 但是裝修，擺設都很別致，很有日本的style! 咖啡呢，跟其他一般coffee shop的不一样，咖啡的味道很香，但是不濃，而且價格也比較便宜，是一個飲咖啡的好選擇
      很香的咖啡！
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      日本style
      139 瀏覽
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      很香的咖啡！
      日本style
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      日本style的咖啡店
      2011-03-30 653 瀏覽
      這家咖啡店在很多雜誌，書本都介紹過，這天終於見見廬山真面目！店不是很大， 但是進去有一種很warm， 很舒服的感覺，而且店裡有很多精緻的擺設，真的很日本風格，肯定是日本老闆的精心之作！ 那天點了一杯咖啡，忘了是什麽咖啡， 味道不是太strong，但是咖啡味道挺好， 本人覺得比一般的咖啡連鎖店的好喝， 下次再去時應該買一點回家自己沖
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      這家咖啡店在很多雜誌，書本都介紹過，這天終於見見廬山真面目！店不是很大， 但是進去有一種很warm， 很舒服的感覺，而且店裡有很多精緻的擺設，真的很日本風格，肯定是日本老闆的精心之作！ 那天點了一杯咖啡，忘了是什麽咖啡， 味道不是太strong，但是咖啡味道挺好， 本人覺得比一般的咖啡連鎖店的好喝， 下次再去時應該買一點回家自己沖
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      Traditional Japanese style coffee
      2011-03-27 764 瀏覽
      In business since early 2000s, Kitamura san is among one of the earlier force in the industry. I have been ordering coffee from Kitamura san since May 2008 when the shop was still in a building in Tin Hau area though I’m not a regular one here. I re-visited her shop back in April last year and definitely like her new place much more. Open, airy with lots of drip accessories, this is a drip coffee heaven and there’s lots more offerings at Kitamura san’s shop than just the recently discovered hip
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      In business since early 2000s, Kitamura san is among one of the earlier force in the industry. I have been ordering coffee from Kitamura san since May 2008 when the shop was still in a building in Tin Hau area though I’m not a regular one here. I re-visited her shop back in April last year and definitely like her new place much more. Open, airy with lots of drip accessories, this is a drip coffee heaven and there’s lots more offerings at Kitamura san’s shop than just the recently discovered hip dripper Hario V60. As far as I remember, Kitamura san also offered her drip coffee on spot in a paper cup and some baked goods or stuff that went well with her coffee, depending on the day. Nevertheless, you should give the shop a call to see whether she’s there before dropping by.
      Very nice logo but the bag has no valve
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       Some of her practice was quite unique including keeping roasted coffee in the fridge can be controversial to current Indie coffee trend. Nevertheless, I typically ask Kitamura san for any coffee she roasts fresh at the time and packs right away after it is cooled enough without going into the fridge and mails me as soon as possible. I only have her words that that’s what she did to all of my orders. So, this is like an omakase for coffee which means I only know the coffee when it arrives. My latest order was Colombia.
      Good detailed description. Notice the fridge!
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       I requested for a lighter roasted coffee. However, the coffee I received was very dark roasted. One can see oily surface of the bean even though this is only about 1 week after roasted date. The look of the coffee indicated that roast level at least Full City Plus to French Roasted, the level that pretty much imposed the roast profile on the bean which will overwhelmed whatever origin tastes the bean has. The oily surface indicated the ‘count down’ of the bean as rancidity will soon follow due to the chemical reaction of oil and air which is the same as most oil products. One can compare directly how dark the roast was with the coffee bean from the same source.
      All oiled up 1 week post roasting = dark roast.
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       Both coffee below are Colombia coffee. I happened to have on hand from hkcoffee.com which was approximately two weeks after roasting at the time. The coffee from the same location typically subject to the same processing so they should response to the roasting in a very similar fashion. Of note is the dry surface of older coffee which theoretically should be more oily than the recently roasted one at the approximate same roast level.
      Dark roasted Kitamura's above, hkcoffee's below
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       Just the sight of it can give you a hint of what to come, the cup profile that will be overwhelmed by the roasty toasty taste due to the roast and the minimal profile from the origin of the bean. And my taste buds and others told the same story. Parallel of what Gary Vaynerchuk of Wine Library TV/dailygrape.com called overwhelmed oaky taste in red wine “Oak Monster”, the “Roast Monster” in the cup killed almost every nuances of the origin profile the only thing that got left is its nuttiness which is synonymous with coffees from Colombia. The acidity, flowery, exotic aroma/fragrance are typically of less significant in the taste profile of coffee from Colombia to begin with. Nevertheless, some could still survive in the lighter roast but they won’t see the light of the day with this kind of dark roast level. I typically describe the dark roast taste as more toward very dark chocolate and, in some sense, borderline with bitterness though not yet cross over to that area unless you brew at very upper range of 200 +/-5F, the SCAA’s recommended temperature range.

      However, the coffee was clean, a prized possession for any roaster to have this high quality coffee, thanks to Japanese’s meticulous selection of its coffee. The roast tone is also a nice change from what is hip and in these days from Indie roaster, ie acidity snap, flowery and exotic fragrance. Even an acid lover like me can be numbed by coffee from those Indie that seemed to ‘try’ too hard to impress with its tooth-aching acidity and exotic fragrance sometimes reminiscent of moldy/mildew things.

      Also, I believe this roast profile is typical to Kitamura san as all of my coffee ordered over the years from her have a very consistent kind of dark roast profile. I cannot say she has never roasted light; my order from her was not that frequent to detect such change if there is any. You can see the comparison in the picture and the shinier dark roast bean is from Kitamura’s. Note the oily surface and the roast date of about 1 week in the picture vs. at least 2 or more week for other famous Indie’s including hkcoffee, Richmond Hill, Ontario based Social Coffee Company and British Columbia based 49th Parallel (labeled under Crema Coffee of Toronto) which have absolute no oily surface, implying a much lighter roast and more origin tasting note in the cup.
      Kitamura and Indies from hkcoffee and others
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       So what is the benefit of this very dark roast profile. Surprisingly, this roast level worked well for me on coffee with a rather harsh acidity like Kenya. When I first tasted her Kenya, I was shocked it’s unlike any other Kenya I had. Had I don’t know the name of the coffee before, Kenya will be the last thing in my mind for Kenyan beans from Kitamura san. The overwhelmed roasted profile in the cup balanced out the harsh acidity, reducing it to a more manageable level one can easily drink and enjoy. In a word, the dark roast profile reduced the cup for exotic and forward acidity to a very balanced cup I thought I was drinking coffee from Central America which is renowned for its bright acidity and balanced nature. Don’t get me wrong on this but, to me, her Kenya is unique and charming in a way though some would say what’s the point of having Kenya if there was no harsh lemony kick from the bean. I said that’s what I like and if she has it in stock, freshly roasted, then go for it as it will be rancid quite fast after 1 week to 10 days after roasting.

      I remembered the conservation with her a long while back that she roasted her coffee darker following the popularity of Starbucks in this territory. It’s also another way to describe her coffee in that her coffee is very close to Starbucks style. Now, for those who sneered at Starbucks, you can appreciate how Starbucks coffee will taste like when it is freshly roasted. This is an easy way to see how the freshness of the coffee after roasting affects the cup quality and understand why the world these days put a lot of emphasis on the freshness of bean from the roast date. While Kitamura san coffee is bold to extra bold, to use Starbucks’ terminology which seemed to imply dark roast, the liveliness in the cup is mesmerizing in a sense. If you are a Starbucks’ fan, you should really try Kitamura san coffee for a change. Make sure you finish her coffee within a week or 10 days to avoid the rancidity from the reaction of oil on the surface of the coffee bean due to the dark roast style to the air.

      To me, Kitamura san is a great treat once in a while after one enjoys the Indie coffee from the whole year. The dark and roasty tone should be good with clean tasting food like Japanese style cake and pastry. You’ll be surprise how well they all go together.

      In addition, the darker roast also worked very well in a blend. One can easily achieve a simple but tasty coffee with an equal part French roasted Colombia for caramelized sweetness, full city to full city plus generic Sumatra for body which seemed to be a thing for Hong Kong people, from my observation, and some bright sweet acidity snap from Central American lightly roast beans such as Guatemala. Yes, blended coffee is not what’s all the rage these days; progressive roasters scoured all over the world for the best coffee and roasted their coffee lightly to let the flavor of its origin shines is. However, once in a while, this kind of blend gave a more satisfying experience and Kitamura coffee is definitely a source that makes this thing happen, particularly on a darker roast profile which is quite hard to get freshly from Indie roaster in Hong Kong which followed mostly lighter roast principal.

      So, Kitamura san is a really nice change for coffee lover to a more traditional Japanese style dark roasted coffee. Also, I find the coffee here much better than Okada coffee both in term of coffee quality and the price, ie you could do much better than Okada coffee with Kitamura san's coffee unless you like to really sit down and eat/drink something which Kitamura san wasn't the place in the exactly same as Okada. Highly recommended for this category.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        Very nice logo but the bag has no valve
        Good detailed description. Notice the fridge!
        All oiled up 1 week post roasting = dark roast.
        Dark roasted Kitamura's above, hkcoffee's below
        Kitamura and Indies from hkcoffee and others
        • Roasted coffee that do not go into the fridge
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        Japanese 'Feminine' Styled Coffee
        2010-10-25 228 瀏覽
        Kitamura Coffee is an arcane coffee shop operated by a local Japanese Coffee Roaster. She does not sell her coffees on weekdays, as she finds time to concentrate on roasting her coffee beans for customer orders. If you want to giver her hand made coffee a go, the best viable option is to arrive during the weekend - when she would happily serve you a coffee via hand-pour dripping method for a very reasonable price. But there are only 2 seats here. My last visit was already more than 1 year ag
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        Once you find this, you're on the Right track..
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        Kitamura Coffee is an arcane coffee shop operated by a local Japanese Coffee Roaster. She does not sell her coffees on weekdays, as she finds time to concentrate on roasting her coffee beans for customer orders. If you want to giver her hand made coffee a go, the best viable option is to arrive during the weekend - when she would happily serve you a coffee via hand-pour dripping method for a very reasonable price. But there are only 2 seats here.
        My last visit was already more than 1 year ago to be precise. Kitamura san’s coffee roasting style is surprisingly more aligned with the lighter 3rd Waver style, probably more by her personal preference and femininity, rather than following recent overseas trends. Here, its all about espressing the original terroir and being back to basics. Don’t expect any heavily roasted style coffee ....

        *****************************
        To read the Rest and see the Photos, visit:
        http://foodofhongkong.blogspot.com/2010/09/kitamura-coffee.html
        *****************************
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        細味咖啡~
        2009-04-23 137 瀏覽
        在跑馬地食完午餐, 想嘆番杯咖啡, 係OpenRice 度搵到 "咖啡香房", 大家都話好, 梗係要去試下~!我地冇打電話, walk-in 去~小店係二樓, 我地只係行咗幾級樓梯, 已經聞到咖啡香~! 所有咖啡 (除藍山) 一律 $25 (原價 $30, 特價中); 藍山就 $70~我地點咗mild 的 Guatemala 及 strong 的 Kenya~京子小姐隨即為我地磨豆煮咖啡~ 咖啡以filter 方法沖製, 濃度剛剛好, 不淡口, 可以品嚐到咖啡豆的個性~ 一向少喝黑咖啡的我, 也沒有加奶加糖, 細細品嚐~ 半杯過後才加奶, 又是另一番風味~Guatemala 帶酸, 個人較喜愛 Kenya 的甘醇~ 但還是不懂何為水果香、花香~ p.s.: 香房的確係得兩個座位, 我地冇打電話去, 去到有兩位小姐嘆梗咖啡~ 好彩佢地係京子小姐嘅朋友, 讓咗個位比我地 thank you~
        更多
        在跑馬地食完午餐, 想嘆番杯咖啡, 係OpenRice 度搵到 "咖啡香房", 大家都話好, 梗係要去試下~!

        我地冇打電話, walk-in 去~
        小店係二樓, 我地只係行咗幾級樓梯, 已經聞到咖啡香~!
        所有咖啡 (除藍山) 一律 $25 (原價 $30, 特價中); 藍山就 $70~
        我地點咗mild 的 Guatemala 及 strong 的 Kenya~

        京子小姐隨即為我地磨豆煮咖啡~ 咖啡以filter 方法沖製, 濃度剛剛好, 不淡口, 可以品嚐到咖啡豆的個性~ 一向少喝黑咖啡的我, 也沒有加奶加糖, 細細品嚐~ 半杯過後才加奶, 又是另一番風味~

        Guatemala 帶酸, 個人較喜愛 Kenya 的甘醇~ 但還是不懂何為水果香、花香~


        p.s.: 香房的確係得兩個座位, 我地冇打電話去, 去到有兩位小姐嘆梗咖啡~ 好彩佢地係京子小姐嘅朋友, 讓咗個位比我地
        thank you~
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        很好。。。的咖啡自家焙煎店
        2009-03-07 476 瀏覽
        叫得“香房”d咖啡真係好香好新鮮，品種又多。連肯雅同危地馬拉都有。。正！與友人一起即場飲左杯 Guatemala同 Mt. Fuji......京子小姐自家調配加焙煎即場用手沖......入口咖啡香醇，有甘香餘韻令人回味值得再試。而且有咖啡豆賣之餘，又有便宜咖啡用品出售，咖啡迷值得一到。不過坐位只有兩個，先打電話問清楚有無位或有無開穩陣Ｄ。
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        叫得“香房”d咖啡真係好香好新鮮，品種又多。連肯雅同危地馬拉都有。。正！
        與友人一起即場飲左杯 Guatemala同 Mt. Fuji......京子小姐自家調配加焙煎即
        場用手沖......入口咖啡香醇，有甘香餘韻令人回味值得再試。
        而且有咖啡豆賣之餘，又有便宜咖啡用品出售，咖啡迷值得一到。不過
        坐位只有兩個，先打電話問清楚有無位或有無開穩陣Ｄ。
        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        • 危地馬拉咖啡and Mt.Fuji
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        Caffe Omakase
        2009-02-04 159 瀏覽
        4-2-2009自 S 字頭連鎖愈開愈多, 佢出品的「咖啡」就愈來愈「疑似咖啡」, 即使幫襯買蛋糕食, 對佢0既飲品都「避之則吉」了... 上次去完 Coffee Assembly (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1953426) 鬼咁鍾意, 得知呢度有間同類型咖啡店, 呢日專登0黎試試. 見唐樓閘口貼了 "Please CALL us before coming up!!" 的 label, 打了電話上去確認主理人 Kitamura 小姐0係度後, 又0黎飲杯0野. 唔知頭唔知路上到0黎, 由店方操刀就最好, 結果得到一杯 "mild" 一點的 Guatemala home roasted coffee (咖啡一律 $30; 要 Blue Mountain 的話就 $70).好香的 coffee base! 不過本身 beginner 得很, 實在受唔住齋啡, 結果落了少少奶及 brown sugar 先飲, 味道甘苦, 幾強的 aftertaste, 吞了後個口就帶點酸, 真係如咖
        更多
        4-2-2009

        自 S 字頭連鎖愈開愈多, 佢出品的「咖啡」就愈來愈「疑似咖啡」, 即使幫襯買蛋糕食, 對佢0既飲品都「避之則吉」了... 上次去完 Coffee Assembly (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1953426) 鬼咁鍾意, 得知呢度有間同類型咖啡店, 呢日專登0黎試試. 見唐樓閘口貼了 "Please CALL us before coming up!!" 的 label, 打了電話上去確認主理人 Kitamura 小姐0係度後, 又0黎飲杯0野. 唔知頭唔知路上到0黎, 由店方操刀就最好, 結果得到一杯 "mild" 一點的 Guatemala home roasted coffee (咖啡一律 $30; 要 Blue Mountain 的話就 $70).

        好香的 coffee base! 不過本身 beginner 得很, 實在受唔住齋啡, 結果落了少少奶及 brown sugar 先飲, 味道甘苦, 幾強的 aftertaste, 吞了後個口就帶點酸, 真係如咖啡書所講, "medium bodied coffee with a rich, sweet taste and a hint of acidity". 又學到0野了, 哈哈!

        店內得兩個位 (藤椅 + 梳化各一), 俾人好「屋企的書房」feel, 超級 cozy! 主理人超級 nice, 見我0係度影相, 當然無阻止, 不過就帶點害羞地「提醒」我唔好令佢入鏡, 真可愛.


        逗留了半個鐘, 雖然整體仍然比較喜歡 Coffee Assembly, 不過放低 $30 0個刻, 係幾唔捨得離開的 -- 亦因為咁, 我一定會再上0黎飲咖啡! 下次「學」邊隻好?
        好似小女孩的房間, 哈哈
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        made from Guatemala 來的咖啡豆
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        近睇小擺設
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        またね!
        65 瀏覽
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        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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