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2010-03-28
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I was at Cook Light during the test run of its espresso machine and was impressed with its decoration. It looks even better this time when the café finally opened its door though this may be a sort of ‘soft opening’ in a sense.Overall, the coffee reminded me of Soft Aroma in Sheung Wan. The blend is a mix of African and Asian beans though the change is on the horizon. The new blend with two origins, all of which are from South America, sounds promising and, just from observation, should be a
Overall, the coffee reminded me of Soft Aroma in Sheung Wan. The blend is a mix of African and Asian beans though the change is on the horizon. The new blend with two origins, all of which are from South America, sounds promising and, just from observation, should be a sweeter version of its current blend. Nevertheless, the proof is in the pudding, isn’t it?
For this time, cappuccino I had was decent it had both sweetness from the frothed milk and the dark, almost chocolaty tone in it which is, to me, a nice change from my recent cups which was mostly acidity laden. Both styles are good though I prefer the chocolate one more.
The low temperature I asked for allowed the froth milk to easily show its sweetness. The milk could have been more velvety and luxurious has the barista not spooned the frothed milk into the cup for the presentation even though he did a free pour too. So, I suggest you ask for warm drink and free pour for better texture and sweetness as I believe he will serve the drink hot to fit local taste profile.
Espresso was off that day, the barista told me. It wasn’t great definitely; however, even that, I can still sense a layer of taste which is a hallmark of good coffee. I couldn’t repeat the order that day as my coffee intake reaches its limit. As this is more or less a soft opening, I hope he could tame the heat exchanged espresso machine he uses as it has its own quirks both goods and bads vs. the typical double boiler machine used at most café.
The food offering looks good, particularly the pasta in pesto sauce, and the hospitality is great. I look forward to trying the food next time. Also, Ben the barista is very nice and willing to listen to you for comments and things and I hope his enthusiasm stay that way.
There is definitely some kink to work out and the more expanded hours and menu will come after Easter which will see Cook Light opens its door from 8AM-6PM Monday to Friday and 8-5:30PM on Saturday serving breakfast, lunch and tea set.
I will definitely be back checking them out again soon, particularly on the new blend.
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