The Blend Of Danes 九龍灣

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去到九百篇的一個理程碑，讓我再次由咖啡店出發，還記得我在OR的第一篇食評都是評咖啡，雖然不斷去試咖啡，但是還有非常之多的咖啡店未曾試過，本人是盡量不重覆，試得一間就一間，可是有些店子，實在是太過出色，如這一間，就叫我再次回來回味一番。

其實真的很少會來這區，但是日有空到了這區，又叫我控制不住自己，來探訪一下此店，上回來的時候是Weekend，由老板親自接待兼請飲咖啡，印象還是非常之深刻，是日是Weekday，來到的時候，是日由一位女店員坐陣，甫入內，立即問是日是用什麼豆，孰不知今天用的也是Caribbean Blend，跟上回的一樣，但既來之，則喝之吧。

見到此店有Piccolo Latte賣，記得上回來的時候，未有喝過此品的，所以就決定先要杯Piccolo Latte，見店員一次過沖了兩杯Ristretto，相當專業及認真，不會因為沖一杯咖啡而用上半個瀘器的咖啡粉，因為填壓完成的咖啡粉變成了實實的咖啡餅之後，沖兩杯咖啡的咖啡餅厚度是最為適中，加上看其填壓的姿勢也是相當正確，瀘器邊緣的位置也是清理得非常乾淨才扭到咖啡機上，真的很專業，看來這杯Piccolo Latte，應該一定不會差。

過了不久就有得喝了，Piccolo Latte上的是一朵小花的拉花圖案，也先用鼻子嗅一嗅，咖啡香味跟上回一樣的強，是奶系咖啡難得有的一個香度，咖啡的溫度夠熱，奶泡基本上與咖啡底的Ristretto完全融和了在一起，酸味被奶香完全平衡了，整杯咖啡是滑不溜口的，入口的咖啡味非常之強，果然是Piccolo Latte，所以數口喝光的咖啡，能留在口腔中的咖啡香味非常之濃，這個又滑又甘醇的感覺，實是妙極。

之後就是來一杯黑咖啡了，上回要了Espresso，今回要杯更強的Double Ristretto，而我喝的這杯Double Ristretto，是女店員沖的第二杯，因為她認為第一杯的出品不滿意，咖啡機的狀態有點不穩，真的是咖啡師該有認真的態度，是Craig一脈相傳的認真態度，再看看這杯Ristretto，咖啡脂足有七份一左右的容量，棕紅褐色的樣子非常討好，嗅起來就真的很香，看都看得出是一杯用上非常新鮮的咖啡豆沖煮出來的咖啡。

喝了一口，發現有非常明亮的酸性，但這個酸的程度真的挺高，雖然個人已經在一分鐘內喝光這杯新鮮的Double Ristretto，但喝到最後一口之時，真的是很酸，比上回的Espresso酸得多了，何解？是咖啡粉未粹取得夠吧，這也是沖煮一杯Ristretto最難的地方，雖說是酸，但喝起來仍不失甘醇，一點苦澀味也沒有，留在口腔中的香味，又還是很香而且久久不散，足足維持了半小時之久。

三十六元兩杯非常高質的咖啡，雖然杯Double Ristretto是有點失手，但已經要比外邊的好上很多的了，這所店子，確是值得一來再來。

不是BARISTA JAM ,真的是果醬,雜誌有報導後可以有一些試味...好幾隻口味.薑,雲尼拿,檸檬草薑,杏+杏仁.選了一個雲尼拿是喜歡那香氣甜是甜了一些.但想到配上方包是可以的.當然來這裡咖啡少不了.

Finally went to DANE'S GOURMET COFFEE's Hong Kong Branch after Tabero's notification, after already trying out the Kosmos Cafe using the same coffee 1st! DANES is not really a cafe, its more like a Coffee Machine & Beans Wholesaler as well as a Training School, but luckily they do sell TakeAway Coffees for around $18 for Espresso and $27 for say a Cappucino!However its definitely worth a visit which I was happy to come after a planned trip at 4pm sharp going to eat those freshly out of the roaster 得龍's 金錢雞! ******************************CAPPUCINO Nowadays I tend to drink the weaker milk drink first before going onto the Espresso, but it seems lots of professional & purist tasters do the Espresso/Ristrettos first as it tends to give them a better preformed idea of what to expect, but that method I find can throw the tasting sequence out of whacks going from stronger to weak drinks?Anyway this Cappucino was pretty good indeed. Milk & froth were pretty smooth, perhaps a too lukewarm for some but just acceptable for me, this was completely opposite to my experience from KOSMO'S CAFE and is welcomed and it was a completely different drink anyway, much better! The underlying flavour was perhaps slight commercialbiased like, carrying mostly a ToffeedCashew nutty taste in its slightly weakish guise.I think if this was served stronger, it should show more of a milkchocolatey character, from my experience of their Carribean blend.HEAPS better than Kosmo's exact same drink.(note:no choco powder was added deliberately by me)SCORE:4/5SINGLE ESPRESSO This was pulled amazingly, and not only that, it drank just as fine too!This was easily the best Espresso I've had in Hong Kong for the past year, although Coco Espresso had made me some equally amazing shots too in the past.Unlike in its milkbased drink's guise, this Espresso carried a lot of layering.(It nearly baffled me as to why the showing became so different in both drinks, as this didn't taste too commercial as the above!) It was aromatic with sweetish spices, had a great balance of flavours and for once, and for the 1st time for a long long long time this espresso carried that hard to come by slightly acidic but sweet stonefruits like flavour but minus the souracidity. This I believe, is due to the Roaster's ability as well as the Barista's to produce such a high quality base shot.It was also syrupy thick, crema was just right, lots of layering and complexity.UNBELIEVABLE SHOT, UNBELIEVABLE BLEND!This is a very balanced, very fresh espresso with a midbody and showing just enough complexity of everything, with a lingering finish in the mouth lasting for the next 20 minutes.WOW! **************************Its possible DANE'S GOURMET COFFEE of Australia origins will showcase their other blends on separate days, it just so happened they were showing the Carribean 100% OrganicBlend, the same blend I had in Kosmos Cafe. Now, I'm hooked!Note that as mentioned below, they only accept Octopus Card payments.

God, after 2 days, I'm still in awe of the greatness of the espresso i had in here. Thanks to Babedolphin 兄's strong recommendation, I visited this showroom and training centre of Dane's, the Australian franchise coffee brand. As a gearhead, I was excited when I saw their settings a Mazzer Robur (Are they the first retail coffee shop that uses a robur?)! oh my such sexy knock box! As usual, I ordered an espresso and chat with the lady.. hm... barista? trainer? Anyway, although she sounded or looked a little bit "corporate", she IS VERY PROFESSIONAL, KNOWS EVERY DETAILS INSIDE OUT, AND IS VERY PASSIONATE about coffee.Back to the espresso... yes, when she gave me the espresso (made with the Caribbean organic blend), I was impressed. The color and texture of crema reminds me the espresso I had in Paul Bassett Shinjuku, those beautiful reddish tiger stripes... Wasted no time I immediately put it in my mouth, ahhhhhhhh! The aroma, balanced fruitly and sweet, slightly hint of apple kind but not corrosive of acid, bold body... It could totally be my dream blend if there are more sparkle in the aftertaste. Nevertheless, still the best shot I ever had in HK.After finishing this cup, the lady looked at me eagerly, wanting to know my comment. Sorry I said 「幾好」 at that time and she was a bit disappointed. In fact everything was so right, it should be a 「好好」「Awesome」..... If what babedolphin 兄 said is ture, that it's kind of day in day out coffee quality in Australia, the gap is really HUGE between Hong Kong and Australia, and the gap is, imho , the knowhow and experience of roaster and cupper.oh, yes, remeber to charge your octopus before going there, they accept no cash.

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