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Coffee Of The Town
2014-07-23 1244 浏览
This morning, a zombie who wandered on the street was seeking for something strong to awaken itself before transforming into a normal person and made its presence in the office.  Suddenly, the zombie's attention was caught by the aroma of coffee and without a thought, the zombie went into the cafe and made its order.The zombie ordered a take-away iced coffee.  Apart from the refreshing coldness, the density of the coffee could help to generate a prominent body as well as to deliver the deep coff
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This morning, a zombie who wandered on the street was seeking for something strong to awaken itself before transforming into a normal person and made its presence in the office.  Suddenly, the zombie's attention was caught by the aroma of coffee and without a thought, the zombie went into the cafe and made its order.

The zombie ordered a take-away iced coffee.  Apart from the refreshing coldness, the density of the coffee could help to generate a prominent body as well as to deliver the deep coffee flavour in revealing a distinguished bitterness of the coffee itself.  The aromatic savour is definitely enhanced.
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 This intense expresso could truly bring out the good taste of coffee and bring back the human side of the zombie. "That's what I called as a good start of the day! " said zombie. ^v^

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Hallelujah!
2014-04-14 911 浏览
The search for great coffee has finally turned up a new result!So, I normally sing the praises of 18 Grams and Rabbit Hole over all other cafes in HK.  Now I have a new top dog.  N.O.T. makes, in my opinion, the best coffee in Hong Kong (to date).We ordered a couple of lattes and got two joyous cups of coffee.  The barista is highly seasoned and he takes incredible care over the flavour of the coffee.  Rather than the normal style over substance, NOT provides a delicious, naturally sweet, low ac
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The search for great coffee has finally turned up a new result!

So, I normally sing the praises of 18 Grams and Rabbit Hole over all other cafes in HK.  Now I have a new top dog.  N.O.T. makes, in my opinion, the best coffee in Hong Kong (to date).

We ordered a couple of lattes and got two joyous cups of coffee.  The barista is highly seasoned and he takes incredible care over the flavour of the coffee.  Rather than the normal style over substance, NOT provides a delicious, naturally sweet, low acidity coffee.  The natural flavour notes shined through and it was strong without any trace of bitterness.

Basically the perfect cup.

The other great thing is that it was priced very competitively.  Cheaper than both 18 Grams and Rabbit Hole.  This is our new favourite place in the city.

We also had a blueberry yoghurt cake (supplied locally) that was pretty good and they sell chocolate from a local supplier as well.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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$26 (下午茶)
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令我回味深長的美麗咖啡時光
2013-11-23 648 浏览
近來愛上了咖啡，剛巧這天在Openrice找到這間開業不久的Cafe，便來試試。甫進來，看到別具格調的裝潢，簡約眩目的燈光佈置，窗外滲進的柔和日光，還感受到空氣中瀰漫著的咖啡香氣，已心生歡喜。跟咖啡師點了Cappuccino (HK$28)，想不到他非常細心的問我喜歡怎樣的甜度和濃度，還替我先把咖啡糖加到杯中，然後才傾進咖啡和加上拉花。他很耐心的跟我分享咖啡知識，原來一杯優質的咖啡，是不用攪拌的，就讓預先已加進去的糖慢慢溶掉。我太喜歡這種隨意的感覺 — 不必刻意經營，糖溶掉了多少就多少，喝下去的每一口都有著微妙的變化，嚐到怎樣的味道都是緣份……豐盈的奶泡，順滑的質感，濃淡適中的咖啡香氣，太合我心意了，忍不住邊喝邊自顧自在偷笑。因沒有攪拌，喝到最後，拉花仍美麗完整，是個美麗的結局，令人回味深長。還沒有吃午餐，咖啡師推介了這個Tomato & Mozzarella Sandwich (HK$35)。三文治是即叫即烘熱的，蕃茄是厚厚的大大顆的很清新，很滿足。此時，咖啡店只有我、另一位客人和兩位咖啡師。沒料到跟他們聊得愜意，這樣的相逢儘管只是一瞬，日後未必再見了，還是令人心頭一熱。因在這小小C
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 近來愛上了咖啡，剛巧這天在Openrice找到這間開業不久的Cafe，便來試試。
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 甫進來，看到別具格調的裝潢，簡約眩目的燈光佈置，窗外滲進的柔和日光，還感受到空氣中瀰漫著的咖啡香氣，已心生歡喜。
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 跟咖啡師點了Cappuccino (HK$28)，想不到他非常細心的問我喜歡怎樣的甜度和濃度，還替我先把咖啡糖加到杯中，然後才傾進咖啡和加上拉花。他很耐心的跟我分享咖啡知識，原來一杯優質的咖啡，是不用攪拌的，就讓預先已加進去的糖慢慢溶掉。
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 我太喜歡這種隨意的感覺 — 不必刻意經營，糖溶掉了多少就多少，喝下去的每一口都有著微妙的變化，嚐到怎樣的味道都是緣份……
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 豐盈的奶泡，順滑的質感，濃淡適中的咖啡香氣，太合我心意了，忍不住邊喝邊自顧自在偷笑。因沒有攪拌，喝到最後，拉花仍美麗完整，是個美麗的結局，令人回味深長。
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 還沒有吃午餐，咖啡師推介了這個Tomato & Mozzarella Sandwich (HK$35)。三文治是即叫即烘熱的，蕃茄是厚厚的大大顆的很清新，很滿足。此時，咖啡店只有我、另一位客人和兩位咖啡師。沒料到跟他們聊得愜意，這樣的相逢儘管只是一瞬，日後未必再見了，還是令人心頭一熱。
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 因在這小小Cafe度過的咖啡時光太令我回味，翌日帶友人再來。這次我點了Latte (HK$28)，當然又令我非常享受。跟友人呷著咖啡，靜靜的聊聊天，是個甜美的早上。

也許咖啡師也不會相信，自己用心炮製的咖啡，原來能帶給人這麼美好的回憶……

感激遇上了﹗

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Tongue in cheek name and a really nice cafe.
    2013-10-30 553 浏览
    The first time I heard about the name I was taken aback why someone wants to name a cafe like that.  I talk to the barista and I don't quite get it on the reason.  Nevertheless, this is a good way to get notice with this kind of catchy name to begin with but it miscommunicates what this cafe is all about.  Contrary to its name, NOT serves a specialty grade coffee.  NOT uses selected coffees both single origin and espresso blend from CENG, a local coffee roaster and trainer based in Kwun Tong.  I
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    The first time I heard about the name I was taken aback why someone wants to name a cafe like that.  I talk to the barista and I don't quite get it on the reason.  Nevertheless, this is a good way to get notice with this kind of catchy name to begin with but it miscommunicates what this cafe is all about. 
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     Contrary to its name, NOT serves a specialty grade coffee.  NOT uses selected coffees both single origin and espresso blend from CENG, a local coffee roaster and trainer based in Kwun Tong.  In addition, NOT is run by an experienced barista with a background from one of the better known cafe in Hong Kong.  The shop is more than qualified to be called a cafe that serves specialty grade coffee.
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     Contrast to my early expectation of a rather quiet place, the pace of the business is amazing.  Almost two hours I sat there customers come in and out all the time.  I think one of the greatest strengths and charms at NOT is its barista/owner who seems to know customers by name, call out drinks as customers come in and is more than willing to answer questions from customers regarding the drink and his recommendation.  The soft skill likes this was hard to come by these days in cafes in Hong Kong where you won't be surprised to see lots of personnel in established cafes from the boss to the crew act up.  The effort to place an emphasis on each customer, pure and simple, is what makes a great cafe, putting one's heart into serving one customer at a time.  To me, it's not those grand visions but a rather simple focus on one cup at a time for each customer that counts for a customer like me.
    Cappuccino
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     Let start with my usual order, Cappuccino.  The drink is on a hot side toward the high end of my preferred temperature range.  Nevertheless, the drink is nice even when it is still hot with some texture though I sense some overextraction, but not that distracting, bit of the base coffee in the cup.  When cold, the milk has the milk powder undertone and the coffee base feels a bit roasty that stays with me for a long while.  Luckily this is not those kinds of chocolate aftertaste that felt dirty in the mouth for so long cups of water can't help and only soda can.   So, in a way, the cup is drinkable in its own style.
    Espresso
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     My next order is espresso.  The cup feels really harsh, particularly on the first sip, and it feels like the layer of taste does not separate well.  Nevertheless, the major highlight is the ending which is dominated by Sumatra!  I get earthiness from Sumatra in the cup and expect the worst, only to end up happy with a nice velvety mouthfeel, particularly on the aftertaste where earthiness was not particularly distracting.  It's a big surprise for me who is not really in to Sumatra.  This is a major achievement indeed by the roaster CENG and the barista himself at NOT.  It is not easy to tame Sumatra to this drinkable level and I'm glad that they did.  Considering that the shop has been opened for only about a month or so and managed to serve this kind of cup, particularly making Sumatra in espresso not that offending, you know the skill level and I can only expect better cups to come.
    Honey Orange Cake -
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     All in all, this is still an early days for this cafe and I don't think it is fair to expect a perfect cup from any visit this early.  Sure, each cup of coffee has its weakness but at the same time there are positive angle in the cup to compensate for it.  To me, the coffee here is drinkable no doubt about it and it's not easy to achieve this point, particularly from the start.  I expect some finetuning is in store along the way and, to me, I expect a further improvement as time passes from NOT.  I suggest you to try NOT now and see how this cafe develops.
    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Honey Orange Cake -