Update:
This is like a quiz. Anyone can tell from the procedures below, what did they do WRONG.
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Happenned to be at Solaris, Mont Kiara, Kuala Lumpur today and saw a nice looking cafe.
dr.CAFE
“The best coffee in the world”
That of course is their Tag line lah.
They originate from Saudi Arabia.
It was very well decorated. And they sells some very interesting stuff… mugs, cups, thermos, thermometer, french presses, drip coffee makers and ready for this… The Eva Solo coffee maker.
The Eva Solo is a really cool and sexy looking coffee brewer man. Wee Chuan should really do a review on it.
The pastry bar looks good but I can’t be spending so much on them. You guys give them a try and tell me if they are really as good as they look, ok.
They also have quite a selection of single origin whole beans. Guatemala. Costa Rica, Sumatra, Ethiopia, Columbian and their own espresso blend too. And surprising there is “manufacturing date” on the packaging.
The “manufacturing date” is SURPRISE! SURPRISE! July 2009!!!!
JULY 2009!!!
Can you believe that?
Ok, I thought to myself, if the “manufacturing date” (which I hope it really meant roasting date) is only 2 months old, maybe the coffee should be pretty good.
So I ordered an espresso and cappuccino. From the way I was looking through, they asked if I’m a coffee lover and i answered affirmatively. I ask the barista how many seconds is their standards of espresso extraction and he says 17 to 23 seconds. O-Oh… red flag… then i remind myself, “Don’t be so judgemental. Even Barista Competition also states between 18 to 26 seconds. See first”.
Then I stand right next to the espresso machine and squeezed myself into the corner to take a good look at the preparation process. I have my camera out and ready to snap some pic.
But alas, the “barista” says.. no, no… cannot take pic and point me to the “no camera” sign. Sigh… ok.
Well, if I’m not allowed to take pic, all my attention will be on how he is going to prepare my drinks.
Here’s the procedure:-
1. Pour milk into pitcher (30oz pitcher I think)
2. Flush the portafilter with hotwater.
3. Immediately dose into it.
4. Tamp, knock-knock, tamp again.
5. Lock in the portafilter to the group head.
6. Start frothing milk
7. Finish frothin milk
8. Start brewing from the portafilter in step 5.
9. Sink the shots and try again saying the shots is not good.
10. Repeat steps 2 to 5 and 8 again.
11. Repeat step 9 for two more times.
12. Colleague comes and do steps 2, 3, 4, 5 and 8.
Then serves me the espresso. I took a sip and walk to the other side on the counter when they gave me my cappuccino.
Espresso: Lack of crema (doesn’t look like a 2 months old beans), bitter and burnt taste.
Cappuccino: Hard foam on top. I took a careful sip and OUCH… burnt my tongue. Wow!!! Remember the milk already done at step 7. How in the world it can still burn my tongue I cannot tell. Did they re-froth the milk while I was walking around the counter? I don’t know but one patch of my tongue just lost sensation.
If you guys are going there, do tell of your experience.
Btw, Free Wifi available and the seats are REALLY comfortable.
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Coffee where passion is tempered with reality 