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2011-10-31
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This is the type of café I wish I found at the time I started to be seriously interested in good coffee a long while back.Knockbox is the place that really caters to coffee lovers. Unlike almost all cafés in Hong Kong that call for high turnover/more drink served as fast as possible in a limited time span, Knockbox is run more like a friend get together to talk coffee with one another when they have spared time. This is great for those who just started in coffee as one can talk freely and is mor
Knockbox is the place that really caters to coffee lovers. Unlike almost all cafés in Hong Kong that call for high turnover/more drink served as fast as possible in a limited time span, Knockbox is run more like a friend get together to talk coffee with one another when they have spared time. This is great for those who just started in coffee as one can talk freely and is more likely to find out what one likes, how each coffee/brewing methods contribute, etc. Of course, any customer is more than welcomed there to just sit, relax and enjoy coffee by oneself.
I recommend its tasting menu “Coffee Grand Slam” for three cups of coffee, any style. This can be one coffee, three brewing techniques to show the effect of how coffee brewing has on coffee. Or you can check it out how three bean from different origin tastes like by get beans from three major regions in one brewing method. Among various brewing method I had over there, siphon came out top. The clean and clear cup makes it much easier to detect and enjoy nuances in the coffee, particularly if you have fruity and clean cup like those from Central American, my favorite coffee.[img:3]
I tastes in-house roasted Ethipia Yirghacheffe from Chemex, my first time with this coffee brewing system. The cup is very clean and a winey tone cannot be mistaken though bitter dark chocolate was clear in my mouth, particularly when it further cooled down. While I like my coffee much lighter roast than this level, the good thing is that I didn’t get any ashy tone or anything bad, like dark roasted coffee I had outside even from local Indie’s roasters.
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From Coava KONE steel filter version two with the same Yirgh, there were lots more sludge in this cup than Chemex but I ended up with much tastier coffee with clearer floral and tea like notes, a character of the steel filter that lets the aromatic coffee oil go through the filter into the cup vs. the paper filter that absorbs most of such nuances on to itself. Despite the lower brew temperature at 81 degree Celsius for KONE vs. 85 degree for Chemex, acidity is quite hard to detect, a character of quite a dark roast itself.
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Apart from brewing methods above, Knockbox offers a pressure profile modified espresso machines, the “IT” thing to tame the hip and happening single origin espresso these days on top of French press and Eva Solo brewing, the latter my first time in a café setting in Hong Kong.
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And the barista there knows how to brew and talk coffee as they are also coffee enthusiasts that is more than willing to talk coffee with any customer who has any interest be it those who just curious to coffeegeeks.
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In all, I haven’t fun visiting cafés for so long and Knockbox’s hospitality and enthusiast makes this one my favorite stop for coffee these days. After the ‘refreshing’ course of various coffee and brewing methods, I’m sure one can easily go back to your favorite café and see things in different light.
I highly recommended this place for both newbies and experienced to ‘refresh’ their tasting buds. The no rush/friendly/coffee talk is not to be missed and I can only hope Hong Kong has more of this kind of place. Highly recommended!!!
Knockbox's hour is still somewhat restricted; the hour is, for now, Friday night and late morning and afternoon on weekend. However, this works great for me!!!
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