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2013-04-14
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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 Tas
Date of visit : 6 Apr 2013 (Sat) 3:30 pmNo. of diners : 2
Average cost per head : $175
Food quality : 8.5/10
Environment : 8.5/10
Service : 9/10
Value-for-money : 7/10
Overall rating : 8.25/10
Rabbit 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 Brew
The 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) Espresso
The 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 Drip
This 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
題外話/補充資料：
[i][b]Q : When will I go again?
A : With a group of 3 to 5 to sample new coffee beans.
Q: What will I next order?
A : Whatever new to me.[/b][/i]
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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