Video
Read full review
2009-08-19
89 views
I recalled 太公's compliment to Fuel Espresso's cappuccino while I was in IFC the other day. So there's no better time in trying it out. Despite being near the end of lunch time many are still enjoying their coffee over chat. After making my order at the counter, I managed to find a seat near the hallway. Chocolate shavings on the side, my cappuccino ($36) not only had a better texture than that using chocolate powder, but its fluffy foam balanced out the somewhat bold sharp espresso base, leaving
Chocolate shavings on the side, my cappuccino ($36) not only had a better texture than that using chocolate powder, but its fluffy foam balanced out the somewhat bold sharp espresso base, leaving a soft and smooth finish.
My companion to the cappuccino was Savoury Pumpkin, Spinach & Feta Muffin ($16). Very interesting indeed. I'd liken it to Chinese steamed spongy cake "鬆糕", but with a savoury twist of nutritious pumpkin, spinach and feta cheese. A refreshing treat.
The highlight of my first visit, however, was the samples of hot chocolate, Dutch style, offered for tasting as an attempt to formulate "the blend" for the local market. Although I preferred the richer version with a very slight hint of cocoa-y bitterness, many would also want to satisfy their sweet tooth once in a while, then why not have 2 versions, like their blends of coffee?
Of course, no quest of quality coffee is complete without trying the joint's signature esproesso. This time I specifically went for its Espresso Ristretto ($24), a "Restricted" short espresso as the size suggested - it had an even smaller volume than a regular espresso shot...or you can call it more "concentrated". I paired my espresso with a Morning Glory Muffin ($16) [Currant, Carrot, Apple, Coconut] even it was well past morning. I was first impressed by the "roasty", or nutty aroma of the coffee. The crema here was darker than usual, yet not overly burnt-looking. (Or were the ones I'd had before too weak?)
There are 2 varieties of beans at Fuel, namely "Dark" roast (with aromas of cocoa, malt, licorice), Classic (a more fruity touch). I have a long long way to go before I can recognize all these complex flavours, but this is the wisdom I got from an unexpected but wonderful encounter with the mastermind behind FUEL...
As I was enjoying my coffee and surveying the cafe, a gentleman sitting at the bar area working on his computer suddenly turned to me and said,
"So you like coffee?"
He gave me his name card, and it turned out that he was Mr Sanjay Ponnapa, the CEO/founder of Fuel. Unassuming in looks, yet he insisted on using the best beans, rosted meticulously to perfection, being a proud descendent of several generations of coffee planters in India. In fact he had come to HK to check out on his beans and hold tasting sessions, which he gave me an impromptu one by pulling me a shot of his signature espresso. Wow! As Mr Ponnapa guided me through the aromas and flavours of his espresso, I was getting a glimpse of how to actually taste a coffee...while there's so much more to learn about coffee, Mr Ponnapa even let me have a look at the "bible" of the coffee industry, a book on the origins and processing of coffee.
Well I'm still some amateur on coffee, but this was indeed an interesting experience that sparkled my interest on the subject. Coffee-wise, Fuel is one of those places that I'll come once in a while for a nice shot if it's not too crowded, or if I want to have more coffee news - the baristas here actually know the stuff and are generous enough to tell you where else to get good coffees as well!
Drawbacks? Yes, maybe it's better for them to have a formal cash till showing, as I didn't know where to pay my bill every time I was there!
Post
