後來再留意一下佢地沖咖啡既員工, 連部咖啡機o既基本維護都無做好, 沖完咖啡係"完全"無抹過部機都埋蒸氣噴咀! 連呢D最基本o既功夫都做唔好, 我只可以講一句: 呢間cafe無論咖啡同埋員工都完全唔合格
又一次証明好多人根本唔識飲咖啡, 面頭有少少奶泡畫D花花草草俾你就以為好野, 咩叫好飲都未識分... 咁都有110個笑臉, 香港人飲咖啡o既文化真係有排改進...
佢D SET LUNCH幾抵食，加$8就有LATTE~ 一於叫左個B同埋E餐，兩個都轉LATTE~
B) 香草蕃茄雞肉長通粉
重點來了，LATTE!
之前舊店中擺放的烘焙機還在，不過沒有接電，只是隨便放在一旁而已。裝潢沒有任何心思可言，坐位比較擠擁，非常像各大連鎖快餐店的格局。
之後，友人的apple pie也到了。因為我沒有試吃，所以不評論亦沒有拍照。不過友人對此批的評語是:「比普通還要普通!」
最後，友人的iced mocha也到了。不用試味，單憑飲品的顏色，我也知道不好喝。友人的評語跟我想像的差不多，是「凍朱古力加谷古粉」。
講下個味道先，我覺得D奶泡幾密而且幾滑，咖啡味道亦夠香醇，而且Latte有更濃既奶味，我好喜歡呀。
我真係幾推介，人流唔係太多，可能個日係星期一啦，可以靜靜地咁傾計，個日我地坐到佢閂門，中間唔會比人趕，好舒服。
8-1-2011
Early August this year, a coffee lover posted on the coffee enthusiast webboard, saying that Crema finally closed down for good. I was panicked at the time and made a call to the shop next morning and was glad to find out the shop is still in business. I visited Crema next weekend to make sure it was still there. Apart from Crema receiving phone calls about the issue, things were good. But now it’s the real thing in front of me! Walking closing I was happy I found a map to a new shop. Crema didn’t close down, just moving.. OMG!
The map, however, does not help; I almost walked back from Tsim Sha Tsui East to Tsim Sha Tsui. Low in sugar, confusing and in need of coffee, I finally gave up on the map and called the shop. It turned out I was actually passing it by all along but didn’t see the shop as it was underground, below Park ‘n Shop. It was funny when one thought back but it wasn’t funny at all for man needing coffee to wander around the area aimlessly looking for the shop… The map should add phone number or telling that it was under Park ‘n Shop and everybody won’t be hurt… 
Finally, I found my Shangrila and familiar face of Terry working behind the counter. Everything looked more airy than the old shop though all the things including cake showcase, table/share and nice pictures on the wall joined the new shop here too.
Wait no more, I ordered my usual Capp and Croissant. 
To me, Crema has the most luxurious milk drink in Hong Kong with velvety, rich, thick milk texture at the right temperature (need to tell Terry you want it warm) but a bit short of sweetness. The familiar chocolaty tone was still there in the capp.
Croissant is as flaky and good as it was so all my familiar things that made me fall in love with this café were still there. 
This is a perfect pairing I suggest one tries it here.
My ristretto shot was meticulously prepared with test shots and the resulting cup was familiar and good. One good thing seemed to be the roast which was lighter though a bit less heavy hand with the coffee bean should give the bean back all the glory I had on the very first year I dropped by this place. 
This time, I can sense a nice acidity which resembled grapefruit but not as bitter. A nice mouthfeel toward the end helped parting the cup difficult for me. So, I proceeded to order espresso here for the first time to see how its ‘standard’ drink was like.
The cup was much more subdue and less tasty overall than its ristretto. Nevertheless, the layers of taste in espresso was much clearer with a somewhat ashy first few sips, following by a clearer grapefruit like acidity and ending with a syrupy consistency. It’s quite nice and not acrid; the crema did not look that blond to me. However, previous ristrettos I had at Crema also exhibited this kind of layers/tasting note and was tastier so I prefer/recommend ristretto at Crema. Mind you that the waiter/waitress may not know ristretto so ordering this drink when Terry or Fiona is around.
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