O'Kam Coffee 中環
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O'Kam Coffee推介
Its getting X'massy Chilly and what's better than having some hot coffees to shrug off the cold weather!! Situated opposite to COCO ESPRESSO but upstairs in a commercial building in the Sheung Wan area O'KAM COFFEE mainly imports a good Italian Coffee Bean, known as ARCAFFE.Started in 1896 by the Meschini family and popular in the more Northern Italian cities.ARCAFFEE is part of the CSC (Caffé Speciali Certificati Italy) an association participated by Italian Roasters with a common purpose of promoting the culture of Quality Coffee, & is already used in some local restaurants or cafes within SOHO area and Wanchai Exhibition Centre, etc. O'Kam Coffee also sellsSAECO Coffee Machines mainly Automatics, so do call them before paying them a visit to see some demo's if you wish.I asked for a Coffeebean demonstration and the lady made an Espresso of their Roma Blend on an AutoMachine...I didn't take photos, but it gave me a 'faint indication' & persuaded me to buy a 250g pack to try making at home:********************************************************************************SINGLE TIGHT RISTRETTO : Problems existed initially with multiple attempts of Espressos or even Nontrue Ristrettos even after numerous adjustments, surprisingly the Pour itself seemed ok yet not much flavours were extracted nor did the crema held up despite coaxing indicating borderline stalebeans, but not beyond state of no return.I decided to shift towards the tighter Ristretto spectrum to explore any remaining flavours, despite carrying no 3rd waver intentions but barely to savage anything from the package rather than write it off completely, seeing I had paid $75 for it!albeit only a Single, since its a first truertoreality test of a normal Espresso's quality: Harder tamp, 2 clicks Finer, roughly 10g, unmeasured but shortened volume, registering higher backpressure on gauge, ran 2x secs. (Intended for those who need some Technical Reference*.)You would 'visually' judge the above true Ristretto shot as unappealing, but in fact the pour itself remained viscous and the resulting cup was thickly drinkable and I managed to finally open it up very slightly. There are 34 explanations, to be fair to ARCAFFE: 1) My mobile kept taking photos with yellowedout colours, so by the time I started up the main camera then readjusted Macro and light levels, around 30% of the already weak crema has dissipated.In hindsight, could have made another shot for shooting but I wasn't really planning to post pics up at that time. 2) My bag of Coffee was handed to me straight from the Display Shelf one can even spot it in the photo above!So it serves as a self reminder to say NO to this the next time!This is one of the biggest reasons for a belowpar performance and no amount of afterthought adjustments could fix. 3) My little homemachine doesn't extract True Ristrettos/Espresso's to really professional standards, particularly when its months between turning it on, as I hate cleaning it after making 12 quick coffees.However, my previous extractions, i.e. beans from Coco Espresso or imported Australian, have fared much better than today as a comparison.I'll post pics next time then as reference. 4) The presence of thickish darkbrown pour throughout the extraction, not blonding even beyond 20+ secs yet lacking Stable Crema on top indicates the bag of beans was past its best useby date but initially high quality, it lacking any gas in the beans too, but barely retaining enough aroma & flavours, so it was borderline drinkable. 5) The ROMA Blend is 100% Arabica beans, without Robusta.Although this isn't relatively so important compared to the staleness, which precedes this in this instance. The coffee shows potential, with a sweetish mild background and a tad winey porty, midbodied, not much roasted bitterness its within scope of expectations vs the way I extracted.More Gourmet than Commercial, its roasted & blended to retain original flavours and quite lovable if mentally extrapolating the details!If only it was 'Fresher' and my Machine + Grinder combo was better:this would be a blend I could come to like a lot!I will definitely buy more ARCAFFE beans to try again, hopefully fetching a fresh pack from the Monthly imported box than the one that has sat on the shelf. ****************************************************************************************************************************************************************CAPPUCINO CHIARO (w/ Single Espresso) :This to be a test of its performance with milk, so fired up another Normale shot. Unfortunately, at only 1 / 20th the price of a true Commerical Machine, the Steaming Performance of my tiny homeuse Sunbeam is barely 1/5th to 1/3rd that of a propermachine, its weak and also steams in pulsations than continuous, unbelievable!Little did I know before purchasing as the shops don't allow customers to trial 1st!!It steams almost like an old man with weak bladder taking multiple intervals before finishing his job in the toilet... If i knew, I wouldn't have bought it, its frustrating!Therefore it was nigh on impossible to make good velvetfoam with barely 25% of full steaming capacity it was either too big bubbly, or not producing enough volume ofmicrofoam desirable for a good Chiaro or perfect for Latte Art.After calculating numerous compromises, there were still some rugged edges.Nevertheless, the end foaming wasn't top stuff but blended in with the base enough to be indicative of its Taste Structure.Made one for myself then another for my mother who's in town: I don't really know how to describe it as it was slightly muted from this package, except its certainly not the boring commercialisedtodeath blend nor a poorly roasted yet bluffing its way up to be an artisanal blend.ARCAFFE'S ROMA showed potential and in its muted guise was mellow, syrupy, slightly pruney & earthy, the midbodied background punched through the milk nicelyif this can be enjoyable and give out such performance now, even when not overly fresh, I cannot imagine how much better it would fare if this was a freshly imported package!Thumbs Up!Until Next Time...******************************************************************************** *NOTE:THIS IS A SHOP WHICH SUPPLIES MACHINES AND BEANS. THEY ARE NOT A CAFE AND WON'T SELL OR MAKE YOU COFFEES:HOWEVER THEY HAVE AUTOMATIC MACHINES FOR GENERAL TESTING AND DEMO.
中環O'Kam Coffee
| 餐廳分店 | O'Kam Coffee |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 25813393 |
| 餐單 Menu | 西式,外賣店, |
| 人氣指數 | 422 |
| 價錢幾錢 | $51-100 |
O'Kam Coffee訂位
O'Kam Coffee位於中環區，詳細地址是中環皇后大道中208號勝基中心17樓B舖，餐廳寬敞座位數目共有未知幾多個。O'Kam Coffee幾錢？價錢優惠後人均消費大約$51-100埋單，早餐午餐晚餐O'Kam Coffee餐單包括有西式,外賣店等美食，付款方式有付款，Booking網上訂位可以電話致電 25813393 查詢訂座。O'Kam Coffee優惠
O'Kam Coffee 評價 相片
Its getting X'massy Chilly and what's better than having some hot coffees to shrug off the cold weather!! Situated opposite to COCO ESPRESSO but upstairs in a commercial building in the Sheung Wan area O'KAM COFFEE mainly imports a good Italian Coffee Bean, known as ARCAFFE.Started in 1896 by the Meschini family and popular in the more Northern Italian cities.ARCAFFEE is part of the CSC (Caffé Speciali Certificati Italy) an association participated by Italian Roasters with a common purpose of promoting the culture of Quality Coffee, & is already used in some local restaurants or cafes within SOHO area and Wanchai Exhibition Centre, etc. O'Kam Coffee also sellsSAECO Coffee Machines mainly Automatics, so do call them before paying them a visit to see some demo's if you wish.I asked for a Coffeebean demonstration and the lady made an Espresso of their Roma Blend on an AutoMachine...I didn't take photos, but it gave me a 'faint indication' & persuaded me to buy a 250g pack to try making at home:********************************************************************************SINGLE TIGHT RISTRETTO : Problems existed initially with multiple attempts of Espressos or even Nontrue Ristrettos even after numerous adjustments, surprisingly the Pour itself seemed ok yet not much flavours were extracted nor did the crema held up despite coaxing indicating borderline stalebeans, but not beyond state of no return.I decided to shift towards the tighter Ristretto spectrum to explore any remaining flavours, despite carrying no 3rd waver intentions but barely to savage anything from the package rather than write it off completely, seeing I had paid $75 for it!albeit only a Single, since its a first truertoreality test of a normal Espresso's quality: Harder tamp, 2 clicks Finer, roughly 10g, unmeasured but shortened volume, registering higher backpressure on gauge, ran 2x secs. (Intended for those who need some Technical Reference*.)You would 'visually' judge the above true Ristretto shot as unappealing, but in fact the pour itself remained viscous and the resulting cup was thickly drinkable and I managed to finally open it up very slightly. There are 34 explanations, to be fair to ARCAFFE: 1) My mobile kept taking photos with yellowedout colours, so by the time I started up the main camera then readjusted Macro and light levels, around 30% of the already weak crema has dissipated.In hindsight, could have made another shot for shooting but I wasn't really planning to post pics up at that time. 2) My bag of Coffee was handed to me straight from the Display Shelf one can even spot it in the photo above!So it serves as a self reminder to say NO to this the next time!This is one of the biggest reasons for a belowpar performance and no amount of afterthought adjustments could fix. 3) My little homemachine doesn't extract True Ristrettos/Espresso's to really professional standards, particularly when its months between turning it on, as I hate cleaning it after making 12 quick coffees.However, my previous extractions, i.e. beans from Coco Espresso or imported Australian, have fared much better than today as a comparison.I'll post pics next time then as reference. 4) The presence of thickish darkbrown pour throughout the extraction, not blonding even beyond 20+ secs yet lacking Stable Crema on top indicates the bag of beans was past its best useby date but initially high quality, it lacking any gas in the beans too, but barely retaining enough aroma & flavours, so it was borderline drinkable. 5) The ROMA Blend is 100% Arabica beans, without Robusta.Although this isn't relatively so important compared to the staleness, which precedes this in this instance. The coffee shows potential, with a sweetish mild background and a tad winey porty, midbodied, not much roasted bitterness its within scope of expectations vs the way I extracted.More Gourmet than Commercial, its roasted & blended to retain original flavours and quite lovable if mentally extrapolating the details!If only it was 'Fresher' and my Machine + Grinder combo was better:this would be a blend I could come to like a lot!I will definitely buy more ARCAFFE beans to try again, hopefully fetching a fresh pack from the Monthly imported box than the one that has sat on the shelf. ****************************************************************************************************************************************************************CAPPUCINO CHIARO (w/ Single Espresso) :This to be a test of its performance with milk, so fired up another Normale shot. Unfortunately, at only 1 / 20th the price of a true Commerical Machine, the Steaming Performance of my tiny homeuse Sunbeam is barely 1/5th to 1/3rd that of a propermachine, its weak and also steams in pulsations than continuous, unbelievable!Little did I know before purchasing as the shops don't allow customers to trial 1st!!It steams almost like an old man with weak bladder taking multiple intervals before finishing his job in the toilet... If i knew, I wouldn't have bought it, its frustrating!Therefore it was nigh on impossible to make good velvetfoam with barely 25% of full steaming capacity it was either too big bubbly, or not producing enough volume ofmicrofoam desirable for a good Chiaro or perfect for Latte Art.After calculating numerous compromises, there were still some rugged edges.Nevertheless, the end foaming wasn't top stuff but blended in with the base enough to be indicative of its Taste Structure.Made one for myself then another for my mother who's in town: I don't really know how to describe it as it was slightly muted from this package, except its certainly not the boring commercialisedtodeath blend nor a poorly roasted yet bluffing its way up to be an artisanal blend.ARCAFFE'S ROMA showed potential and in its muted guise was mellow, syrupy, slightly pruney & earthy, the midbodied background punched through the milk nicelyif this can be enjoyable and give out such performance now, even when not overly fresh, I cannot imagine how much better it would fare if this was a freshly imported package!Thumbs Up!Until Next Time...******************************************************************************** *NOTE:THIS IS A SHOP WHICH SUPPLIES MACHINES AND BEANS. THEY ARE NOT A CAFE AND WON'T SELL OR MAKE YOU COFFEES:HOWEVER THEY HAVE AUTOMATIC MACHINES FOR GENERAL TESTING AND DEMO.
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O'Kam Coffee餐廳詳細資料：
- O'Kam Coffee地址: 中環皇后大道中208號勝基中心17樓B舖 O'Kam Coffee, Shop B,17/ F, Winbase Centre,208 Queen's Road Central, Central
- O'Kam Coffee電話: 25813393
- O'Kam Coffee價錢: $51-100
- 分類: 西式,外賣店,
- 座位: 未知
- 付款:
- FB專頁: O'Kam Coffee Facebook
更多O'Kam Coffee相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在麻布茶房內有任何傳播的風險，麻布茶房在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳麻布茶房除了遵守預防及控制疾病的相關規例，麻布茶房同時建議採取以下措施*麻布茶房 黃, 麻布茶房 藍, (麻布茶房 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
O'Kam Coffee在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內O'Kam Coffee應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳O'Kam Coffee建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
O'Kam Coffee餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳