feehk.com
最推薦好用的香港餐廳搜尋器

咖啡香房 跑馬地

地址: 跑馬地昇平街4號2樓

西式,咖啡店,

最後更新:

咖啡香房推介

這間咖啡店是我們由它剛剛開店(2003),一直幫襯到今日,由我們完全唔懂咖啡到現在略懂一二,這裡的水準也是依舊如一(美味)。還記得當年,香港還未有咖啡文化,咖啡给我的印象,是一定要加糖加奶才好飲的,齋啡只有苦味,但第一次來這裡,主理人竟然叫我們飲齋啡,(心想:不是玩我們嘛?) 但也決定一試,想不到,從此便愛上了,可惜當年咖啡店的選擇實在太少,不像這幾年越開越多,部份咖啡店的水準也明顯很高。這裡主要是買烘焙好的咖啡豆,而只有星期六日中午,才有提供堂坐品茗咖啡(但只有四個位),小吃也只是間中才會有,而主理人也只是用最簡單的手沖方法沖泡咖啡,只有真正喜歡咖啡的人,才能领會當中的知味。每個人也有每個人的喜好,我自已就比較喜歡偏濃,而不是太酸的口感,當然如香氣高就更好了。今次叫了Guatemala 及 Burundi 。 Guatemala ~ 味道複雜而均衡,帶有陣陣香料味。 Burundi ~味道不算太濃,帶有花香及果甜、微酸、回甘香甜。

跑馬地咖啡香房


餐廳分店咖啡香房
地區跑馬地
電話訂位 92779710
餐單 Menu西式,咖啡店,
人氣指數 347
價錢幾錢$50以下

咖啡香房訂位

咖啡香房位於跑馬地區,詳細地址是跑馬地昇平街4號2樓,餐廳寬敞座位數目共有4個。咖啡香房幾錢?價錢優惠後人均消費大約$50以下埋單,早餐午餐晚餐咖啡香房餐單包括有西式,咖啡店等美食,付款方式有現金付款,Booking網上訂位可以電話致電 92779710 查詢訂座。


咖啡香房優惠


咖啡香房 評價 相片

這間咖啡店是我們由它剛剛開店(2003),一直幫襯到今日,由我們完全唔懂咖啡到現在略懂一二,這裡的水準也是依舊如一(美味)。

還記得當年,香港還未有咖啡文化,咖啡给我的印象,是一定要加糖加奶才好飲的,齋啡只有苦味,但第一次來這裡,主理人竟然叫我們飲齋啡,(心想:不是玩我們嘛?) 但也決定一試,想不到,從此便愛上了,可惜當年咖啡店的選擇實在太少,不像這幾年越開越多,部份咖啡店的水準也明顯很高。

這裡主要是買烘焙好的咖啡豆,而只有星期六日中午,才有提供堂坐品茗咖啡(但只有四個位),小吃也只是間中才會有,而主理人也只是用最簡單的手沖方法沖泡咖啡,只有真正喜歡咖啡的人,才能领會當中的知味。

每個人也有每個人的喜好,我自已就比較喜歡偏濃,而不是太酸的口感,當然如香氣高就更好了。

今次叫了Guatemala 及 Burundi 。

Guatemala ~ 味道複雜而均衡,帶有陣陣香料味。

Burundi ~味道不算太濃,帶有花香及果甜、微酸、回甘香甜。

本人一向喜喝意式的特濃咖啡,但其實喝咖啡喝得多了,也會開始欣賞其他的沖煮方法,烘焙方法等,情形就有如喝得多法國波爾多,也會去喝喝布根地,又會喝喝意國的Barolo,西班牙的Rioja等,誓神劈愿的喝死一款,也許真的沒可能吧,所以世事真的冇絕對。

見有個多小時的空檔,當然就去偷杯咖啡,打了個電話給這上樓的小店,確定有開門之後,就來跑馬地一趟,為的都是杯咖啡。

此店由Kitamura San所開,本人也不方便充什麼識人了,基本上此店的介紹HKE吧及Boblam兄已經介紹得非常清楚,本人就光談咖啡好了。

一打開屋門,真的勁清香,果然是玩輕炒的地方!坐下寒暄了數句之後,就問Kitamura San是日有什麼推介,她介紹喝喝是日才炒出來的哥倫比亞豆,先要了杯哥倫比亞,用了最普通的方法,用上瀘紙滴漏,由於Kitamura San似乎不太願意其店的照片公開,所以本人唯有用一張另外照片來代替好了。

看來水非常滾,杯咖啡真的很熱,Light roast的哥倫比亞豆散發出陣陣清香,跟喝意式的espresso是另一回事,由於豆是今朝至炒的,果然是非常之新鮮,Kitamura San還讓豆在透氣,未曾放入雪櫃。

咖啡表面一點油也沒有,果真是light roast,但整個味道是輕柔而香醇,淡淡的酸味帶來一種近乎 橙的果香,放久了也不會酸,質地輕柔淸爽亮麗,的而且確是非同凡響,那股近乎甜蜜的味道留中口中久久不散,感覺非常之平衡,也平易近人,三十元一杯,以一杯這麼高質及新鮮的咖啡,這個價錢簡直是超級抵。

之後再點多杯重口味一點的,Kitamura San介紹了秘魯豆,這款豆dark roast了一點,嗅起來那陣焦香就是最好的証明,咖啡同樣的很夠熱,喝起來炭燒的味道重一點,反之整個咖啡的口味冇咁複雜,所以個人比較喜歡前者。

不過也不得不提,其實此豆那個香味仍舊不錯,始終也只是昨日才炒好的豆,keep在雪櫃內都很新鮮的,廿五元一杯,都確是值的。

喝得多Espresso,偶爾喝一杯這些清香形的咖啡,又真的是不錯,晚一點再介紹虹吸,又可說是介乎特濃及此沖煮方法之間的另一個感受,想起本人又想喝咖啡了。

這家咖啡店在很多雜誌,書本都介紹過,這天終於見見廬山真面目!店不是很大, 但是進去有一種很warm, 很舒服的感覺,而且店裡有很多精緻的擺設,真的很日本風格,肯定是日本老闆的精心之作! 那天點了一杯咖啡,忘了是什麽咖啡, 味道不是太strong,但是咖啡味道挺好, 本人覺得比一般的咖啡連鎖店的好喝, 下次再去時應該買一點回家自己沖

一間很別致,很有個人風格的咖啡店!之前在一本講咖啡的書看過這店的介紹,星期日那天終於有機會親身拜訪! 店主是一位很nice的日本人,店雖然不太大, 但是裝修,擺設都很別致,很有日本的style! 咖啡呢,跟其他一般coffee shop的不一样,咖啡的味道很香,但是不濃,而且價格也比較便宜,是一個飲咖啡的好選擇

In business since early 2000s, Kitamura san is among one of the earlier force in the industry. I have been ordering coffee from Kitamura san since May 2008 when the shop was still in a building in Tin Hau area though I’m not a regular one here. I revisited her shop back in April last year and definitely like her new place much more. Open, airy with lots of drip accessories, this is a drip coffee heaven and there’s lots more offerings at Kitamura san’s shop than just the recently discovered hip dripper Hario V60. As far as I remember, Kitamura san also offered her drip coffee on spot in a paper cup and some baked goods or stuff that went well with her coffee, depending on the day. Nevertheless, you should give the shop a call to see whether she’s there before dropping by.Some of her practice was quite unique including keeping roasted coffee in the fridge can be controversial to current Indie coffee trend. Nevertheless, I typically ask Kitamura san for any coffee she roasts fresh at the time and packs right away after it is cooled enough without going into the fridge and mails me as soon as possible. I only have her words that that’s what she did to all of my orders. So, this is like an omakase for coffee which means I only know the coffee when it arrives. My latest order was Colombia.I requested for a lighter roasted coffee. However, the coffee I received was very dark roasted. One can see oily surface of the bean even though this is only about 1 week after roasted date. The look of the coffee indicated that roast level at least Full City Plus to French Roasted, the level that pretty much imposed the roast profile on the bean which will overwhelmed whatever origin tastes the bean has. The oily surface indicated the ‘count down’ of the bean as rancidity will soon follow due to the chemical reaction of oil and air which is the same as most oil products. One can compare directly how dark the roast was with the coffee bean from the same source.Both coffee below are Colombia coffee. I happened to have on hand from hkcoffee.com which was approximately two weeks after roasting at the time. The coffee from the same location typically subject to the same processing so they should response to the roasting in a very similar fashion. Of note is the dry surface of older coffee which theoretically should be more oily than the recently roasted one at the approximate same roast level.Just the sight of it can give you a hint of what to come, the cup profile that will be overwhelmed by the roasty toasty taste due to the roast and the minimal profile from the origin of the bean. And my taste buds and others told the same story. Parallel of what Gary Vaynerchuk of Wine Library TV/dailygrape.com called overwhelmed oaky taste in red wine “Oak Monster”, the “Roast Monster” in the cup killed almost every nuances of the origin profile the only thing that got left is its nuttiness which is synonymous with coffees from Colombia. The acidity, flowery, exotic aroma/fragrance are typically of less significant in the taste profile of coffee from Colombia to begin with. Nevertheless, some could still survive in the lighter roast but they won’t see the light of the day with this kind of dark roast level. I typically describe the dark roast taste as more toward very dark chocolate and, in some sense, borderline with bitterness though not yet cross over to that area unless you brew at very upper range of 200 +/5F, the SCAA’s recommended temperature range.However, the coffee was clean, a prized possession for any roaster to have this high quality coffee, thanks to Japanese’s meticulous selection of its coffee. The roast tone is also a nice change from what is hip and in these days from Indie roaster, ie acidity snap, flowery and exotic fragrance. Even an acid lover like me can be numbed by coffee from those Indie that seemed to ‘try’ too hard to impress with its toothaching acidity and exotic fragrance sometimes reminiscent of moldy/mildew things.Also, I believe this roast profile is typical to Kitamura san as all of my coffee ordered over the years from her have a very consistent kind of dark roast profile. I cannot say she has never roasted light; my order from her was not that frequent to detect such change if there is any. You can see the comparison in the picture and the shinier dark roast bean is from Kitamura’s. Note the oily surface and the roast date of about 1 week in the picture vs. at least 2 or more week for other famous Indie’s including hkcoffee, Richmond Hill, Ontario based Social Coffee Company and British Columbia based 49th Parallel (labeled under Crema Coffee of Toronto) which have absolute no oily surface, implying a much lighter roast and more origin tasting note in the cup.So what is the benefit of this very dark roast profile. Surprisingly, this roast level worked well for me on coffee with a rather harsh acidity like Kenya. When I first tasted her Kenya, I was shocked it’s unlike any other Kenya I had. Had I don’t know the name of the coffee before, Kenya will be the last thing in my mind for Kenyan beans from Kitamura san. The overwhelmed roasted profile in the cup balanced out the harsh acidity, reducing it to a more manageable level one can easily drink and enjoy. In a word, the dark roast profile reduced the cup for exotic and forward acidity to a very balanced cup I thought I was drinking coffee from Central America which is renowned for its bright acidity and balanced nature. Don’t get me wrong on this but, to me, her Kenya is unique and charming in a way though some would say what’s the point of having Kenya if there was no harsh lemony kick from the bean. I said that’s what I like and if she has it in stock, freshly roasted, then go for it as it will be rancid quite fast after 1 week to 10 days after roasting.I remembered the conservation with her a long while back that she roasted her coffee darker following the popularity of Starbucks in this territory. It’s also another way to describe her coffee in that her coffee is very close to Starbucks style. Now, for those who sneered at Starbucks, you can appreciate how Starbucks coffee will taste like when it is freshly roasted. This is an easy way to see how the freshness of the coffee after roasting affects the cup quality and understand why the world these days put a lot of emphasis on the freshness of bean from the roast date. While Kitamura san coffee is bold to extra bold, to use Starbucks’ terminology which seemed to imply dark roast, the liveliness in the cup is mesmerizing in a sense. If you are a Starbucks’ fan, you should really try Kitamura san coffee for a change. Make sure you finish her coffee within a week or 10 days to avoid the rancidity from the reaction of oil on the surface of the coffee bean due to the dark roast style to the air.To me, Kitamura san is a great treat once in a while after one enjoys the Indie coffee from the whole year. The dark and roasty tone should be good with clean tasting food like Japanese style cake and pastry. You’ll be surprise how well they all go together.In addition, the darker roast also worked very well in a blend. One can easily achieve a simple but tasty coffee with an equal part French roasted Colombia for caramelized sweetness, full city to full city plus generic Sumatra for body which seemed to be a thing for Hong Kong people, from my observation, and some bright sweet acidity snap from Central American lightly roast beans such as Guatemala. Yes, blended coffee is not what’s all the rage these days; progressive roasters scoured all over the world for the best coffee and roasted their coffee lightly to let the flavor of its origin shines is. However, once in a while, this kind of blend gave a more satisfying experience and Kitamura coffee is definitely a source that makes this thing happen, particularly on a darker roast profile which is quite hard to get freshly from Indie roaster in Hong Kong which followed mostly lighter roast principal.So, Kitamura san is a really nice change for coffee lover to a more traditional Japanese style dark roasted coffee. Also, I find the coffee here much better than Okada coffee both in term of coffee quality and the price, ie you could do much better than Okada coffee with Kitamura san's coffee unless you like to really sit down and eat/drink something which Kitamura san wasn't the place in the exactly same as Okada. Highly recommended for this category.

咖啡香房餐單提供西式,咖啡店等推介美食位於跑馬地區,餐廳座位數4人均消費約$50以下,結賬可以用現金,Booking訂位可以電話致電92779710查詢。





您對於跑馬地餐廳「咖啡香房」有何comment?

咖啡香房餐廳詳細資料:

更多咖啡香房相關資料:


最後更新:

香港餐廳2023推介03月


為減低冠狀病毒病在Earth內有任何傳播的風險,Earth在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳Earth除了遵守預防及控制疾病的相關規例,Earth同時建議採取以下措施*Earth 黃, Earth 藍, (Earth 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

咖啡香房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。

餐廳廚房內咖啡香房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:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 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咖啡香房建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 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
  4. 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)
  5. 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
  6. 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
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

咖啡香房餐廳內大家應如何減少社交接觸?

  1. 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:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 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
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 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)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳咖啡香房的好與壞?

你可以這餐廳發表咖啡香房意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼咖啡香房不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問咖啡香房訂位方法。

我可以刪除咖啡香房在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳咖啡香房違規時,將可能會刪除餐廳。

為什麼要確認咖啡香房餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳咖啡香房是虛假陳述的可以怎樣做?

如果你想發表對咖啡香房的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到咖啡香房黃藍立場,咖啡香房黃定藍是黃店還是藍店呢?

如果沒有看到咖啡香房藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

網站平台feehk跟咖啡香房 openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。