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2009-06-02
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Way before 陳豪 had started appearing on TV shows advertising TW and then McCafe coffees, there's always been 'rumours' abound that McCafe's coffees are the real deal - known to be serving much more professional coffees than the other 2-3 chain stores. Not sure if anyone else has noticed but strangely enough, HK's McCafe use certain coffee naming terms which are almost exclusively used in the Australia market and dissimilar to nearly all coffee shops in Hong Kong. Personaly, its a strange phenomen
Not sure if anyone else has noticed but strangely enough, HK's McCafe use certain coffee naming terms which are almost exclusively used in the Australia market and dissimilar to nearly all coffee shops in Hong Kong. Personaly, its a strange phenomenon and also 'ironical' to see a global American chain resort to using Australian terms, when other American chains and local shops (even if their baristas were trained in Australia) have reverted to Italian or American naming standards. Perhaps HK McCafe are really determined to stand out from their most immediate rivals? I would suspect that either 陳豪 really has some input or they've hired an Australian coffee consultant somehow... and all coffee makers are known to have at least 100 days training. It shows how serious they are looking at the threat of the competition and they're attacking in an all or nothing attitude in an attempt to win back some marketshare
I've certainly had quite a few $12 Cappucinos and Mocha's from McCafes, even when I've long given up other chains except say Habitu. I believe this coffee blend was 'engineered' by Tsit Wing to have a special character that suits just about everyone. Its easily drinkable, aromatic, bit of a roasty and hazelnutty character but slightly rough in the palate - an everyday sort of drink for waking up the senses but not designed to suit coffee purists. The temperature is also just right for most coffee drinkers, not scorching hot and burnt like other shops. Its a small step forward for a cafe, and a giant step for mankind! I DECLARE IT A WINNER! (for both customers and McDonalds.)
Having said that the Cappucinos will taste different in each location. I've had it in this Northpoint location and I knew instantly with the jug free-poured micro-foam milk that the barista was well trained, compared to the dinosaur age, 'spatula' scooped out baked alaska foam version in other US chains bar none..
The coffee itself however was slightly too weak here - this isn't related to the McCafe blend, its related to the coffee maker. Despite doing good cappucino micro-foam, I also thought it was slightly under-foamed and too watery. There's room for improvement - but its not far from a very decent cup indeed!
Well done!
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PS: Great to see the Quarter Pounder making its way onto the menu permanently too and not just after 9pm when any sane person would refrain from eating a fatty double-quarter.. I'd rather eat this drish McDonalds burger with a real beefy meat and artificially enhanced flavour cheese, rather than the other local Hong Kongnised burgers filled with unrecognisable meat and wet sponge fillings, claiming to be a gourmet burger when its clearly not!
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