illy咖啡店 路氹城
地址: 路氹城澳門威尼斯人度假村酒店大運河購物中心博覽報社內
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This is actually an 'Espressamente illy' concept operated by illy from Italy same as the 'inconveniently located' shop inside Hong Kong's Airport. In Macau, there's also another one close to here within Macau's Four Season's Hotel complex!ESPRESSO times 1 :The girl making my Caffe did most of the steps correctly from my observation, but unfortunately imported illy Coffee Berries lose their freshness really quickly when the customer turnover level isn't high enough:in this shop, hardly anyone orders coffee both the times I visited here and the other Espressamente illy. Make that none!MYTH BUSTER NO.3 The Crema level is around 1mm+, slightly on the thinmedium side but acceptable. I considered all of the following variables:1) Grind size vs Tampering Pressure Balance vs nearly correct but slightly fast pouring time. TICK.2) After isolating the above technique based variables and considered on the whole as a balanced 'package', now we must take into consideration the original illy bean's unique Blending and Roasted Timing and Level characteristics, not forgetting its also 100% Arabica Beans.In my opinion and from my tasting,its no longer fresh enough to produce the Carbon Dioxide and Flavour Filled gas which produces more Crema when the beans are fresher.The Carbon Dioxide in fact isn't really desired, it just happens to be 'present' whenever the bean is fresh!What's desired are the fresh fatty oils and aromatic esthers and flavours locked into a fresher roasted berry/bean, which are extracted by the machine.These essence will partially escape through air after 23 weeks, 2ndly the whole taste profile reacts in a negative way over time.... becoming a bit flat and unaromatic just like my Espresso that night!Having said that most other Commercial blend coffees with an engineered, failsafe 香&膿 taste profile that caters for non coffee purists do not usually suffer as much over time. As I said before, Crema isn't Oil or Fat floating on top of an Espresso this part is REPEATEDLY SPOKEN AND WRITTEN by so many people and even Baristas in this world it really baffles me I even caught glimspe of it again in a popular HK Magazine last week.I guess lies, when told enough times, becomes the truth, afterall our world was considered Flat with 4 corners and waterfalls for thousands of years according to 'common' knowledge and what GOD had said, in the form of a Bible. That's why, I always approach life with an open mind. In this case with regards to Crema,I'm 100% certain they're wrong and it takes a bit of lateral thinking on your part to agree: If coffee is full of 'oil', then why don't moka brewed or dripped coffee or Turkish or even a cooleddown Espresso have 'oil films' floating on top of the watery coffee base hmmmmm? The ANSWER is simply because, the so called desirable coffee oils that carries the best flavours are actually Water Soluble duh , they're aromatic fats or Triglycerides which do not float on top like normal Oil on Water. What floats on top of a Fresh Espresso is therefore like I said in my Cafe Golden review mainly ultratiny Carbon Dioxide bubbles which happened to be squeezed out during a correct 'thickish' syrupy pour ..... otherwise, they wouldn't even float.(Think of the tiny bubbles you can make if you only opened a small gap in your mouth and started blowing with your saliva ummmm!) The 主角 in an Espresso isn't mainly the Crema.Its 90% about the 'drink' settling beneath it!Don't listen to the subpar quality Baristas. *As a comparison, the 主角 in a Beer isn't its frothy 'Creamy Head' either.In both drinks, tiny bubbles are formed during the 'pouring & extraction' process, but it settles in due time to a balanced level the CREAMINESS on top of both an Espresso and a Beer form 'part of' but not all of the whole experience! Quite often the beer's Head of bubbles would be more than 58cm during the pour repeatedly, but as you learn the best method, attack angle and timing to finish the pour and it becomes settled in due time, we all know how most bubbles in gas form settle back down into liquid again and the liquid volume increases back up!Those bubbles are just a different format of the original beer liquid, but in gas form. The same can be said about an Espresso.Both the Crema and what's beneath it are actually virtually the same thing but in different forms, before they settle. Therefore, the CREMA is usually desired as an 'indication factor' as well as being part of the overall drink, just as some but no more than 12cm dense Foamy Head is desirable in a beer but guess what?I happen to notice that its mainly Italians who desire so much Crema and therefore don't always fully understand coffee (I'm serious... ). In the coffee world, most people know that Italians aren't the best Coffee makers on average, because they're slightly stuck to their past traditions and expectations. In reality, we're mostly after the thickish syrupy nectar that settles beneath the Crema, part of this thick nectar was in fact 'crema' itself before some bubbles dissolved andreached an equilibrium in settlement. Think back to Beer vs Beer's Top Head foam again!The whole Espresso from Crema to Thick, Syrupy Drink beneath is what carries the flavour.The more Coffee Flavours and Oils it carries, the more denser and concentrated it is and resembles a honeyedlike consistent.It usually also indicates a really good extraction! In order to judge an Espresso, the viscosity of the final cup is therefore one of the bigger considerations.There are exceptions to this rule but that's another story... That still doesn't take into consideration the Milk based drinks, the Temperature set up and consistency of the machine, whether Grind Size vs Tampering Pressure can be adjusted in another 'possibility', the Cup Design, plus a few other factors!That's why I keep saying one cannot just measure a coffee's quality using just Crema levels, because 1stly most Italian or most Commerical Coffee Blends are very deceiving and 2ndly you really need to know the whole Making Process and a bit of the Beans Characteristics, etc.The scopes lie way beyond what can be covered on here within a few hundred words..... Hopefully, the Coffee Scene in Macau and Hong Kong will improve in due time! ESPRESSO RATING: '3' And also quite acidic rather than fruity in an alive way!
路氹城illy咖啡店
| 餐廳分店 | illy咖啡店 |
|---|---|
| 地區 | 路氹城 |
| 電話訂位 | 沒有電話提供 |
| 餐單 Menu | 西式, 酒吧, 酒店餐廳 |
| 人氣指數 | 921 |
| 價錢幾錢 | $50以下 |
illy咖啡店訂位位於路氹城區，詳細地址是路氹城澳門威尼斯人度假村酒店大運河購物中心博覽報社內，餐廳寬敞座位數目共有未知幾多個。illy咖啡店幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐illy咖啡店餐單包括有西式, 酒吧, 酒店餐廳等美食，付款方式有Visa,Master,現金付款。
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This is actually an 'Espressamente illy' concept operated by illy from Italy same as the 'inconveniently located' shop inside Hong Kong's Airport. In Macau, there's also another one close to here within Macau's Four Season's Hotel complex!ESPRESSO times 1 :The girl making my Caffe did most of the steps correctly from my observation, but unfortunately imported illy Coffee Berries lose their freshness really quickly when the customer turnover level isn't high enough:in this shop, hardly anyone orders coffee both the times I visited here and the other Espressamente illy. Make that none!MYTH BUSTER NO.3 The Crema level is around 1mm+, slightly on the thinmedium side but acceptable. I considered all of the following variables:1) Grind size vs Tampering Pressure Balance vs nearly correct but slightly fast pouring time. TICK.2) After isolating the above technique based variables and considered on the whole as a balanced 'package', now we must take into consideration the original illy bean's unique Blending and Roasted Timing and Level characteristics, not forgetting its also 100% Arabica Beans.In my opinion and from my tasting,its no longer fresh enough to produce the Carbon Dioxide and Flavour Filled gas which produces more Crema when the beans are fresher.The Carbon Dioxide in fact isn't really desired, it just happens to be 'present' whenever the bean is fresh!What's desired are the fresh fatty oils and aromatic esthers and flavours locked into a fresher roasted berry/bean, which are extracted by the machine.These essence will partially escape through air after 23 weeks, 2ndly the whole taste profile reacts in a negative way over time.... becoming a bit flat and unaromatic just like my Espresso that night!Having said that most other Commercial blend coffees with an engineered, failsafe 香&膿 taste profile that caters for non coffee purists do not usually suffer as much over time. As I said before, Crema isn't Oil or Fat floating on top of an Espresso this part is REPEATEDLY SPOKEN AND WRITTEN by so many people and even Baristas in this world it really baffles me I even caught glimspe of it again in a popular HK Magazine last week.I guess lies, when told enough times, becomes the truth, afterall our world was considered Flat with 4 corners and waterfalls for thousands of years according to 'common' knowledge and what GOD had said, in the form of a Bible. That's why, I always approach life with an open mind. In this case with regards to Crema,I'm 100% certain they're wrong and it takes a bit of lateral thinking on your part to agree: If coffee is full of 'oil', then why don't moka brewed or dripped coffee or Turkish or even a cooleddown Espresso have 'oil films' floating on top of the watery coffee base hmmmmm? The ANSWER is simply because, the so called desirable coffee oils that carries the best flavours are actually Water Soluble duh , they're aromatic fats or Triglycerides which do not float on top like normal Oil on Water. What floats on top of a Fresh Espresso is therefore like I said in my Cafe Golden review mainly ultratiny Carbon Dioxide bubbles which happened to be squeezed out during a correct 'thickish' syrupy pour ..... otherwise, they wouldn't even float.(Think of the tiny bubbles you can make if you only opened a small gap in your mouth and started blowing with your saliva ummmm!) The 主角 in an Espresso isn't mainly the Crema.Its 90% about the 'drink' settling beneath it!Don't listen to the subpar quality Baristas. *As a comparison, the 主角 in a Beer isn't its frothy 'Creamy Head' either.In both drinks, tiny bubbles are formed during the 'pouring & extraction' process, but it settles in due time to a balanced level the CREAMINESS on top of both an Espresso and a Beer form 'part of' but not all of the whole experience! Quite often the beer's Head of bubbles would be more than 58cm during the pour repeatedly, but as you learn the best method, attack angle and timing to finish the pour and it becomes settled in due time, we all know how most bubbles in gas form settle back down into liquid again and the liquid volume increases back up!Those bubbles are just a different format of the original beer liquid, but in gas form. The same can be said about an Espresso.Both the Crema and what's beneath it are actually virtually the same thing but in different forms, before they settle. Therefore, the CREMA is usually desired as an 'indication factor' as well as being part of the overall drink, just as some but no more than 12cm dense Foamy Head is desirable in a beer but guess what?I happen to notice that its mainly Italians who desire so much Crema and therefore don't always fully understand coffee (I'm serious... ). In the coffee world, most people know that Italians aren't the best Coffee makers on average, because they're slightly stuck to their past traditions and expectations. In reality, we're mostly after the thickish syrupy nectar that settles beneath the Crema, part of this thick nectar was in fact 'crema' itself before some bubbles dissolved andreached an equilibrium in settlement. Think back to Beer vs Beer's Top Head foam again!The whole Espresso from Crema to Thick, Syrupy Drink beneath is what carries the flavour.The more Coffee Flavours and Oils it carries, the more denser and concentrated it is and resembles a honeyedlike consistent.It usually also indicates a really good extraction! In order to judge an Espresso, the viscosity of the final cup is therefore one of the bigger considerations.There are exceptions to this rule but that's another story... That still doesn't take into consideration the Milk based drinks, the Temperature set up and consistency of the machine, whether Grind Size vs Tampering Pressure can be adjusted in another 'possibility', the Cup Design, plus a few other factors!That's why I keep saying one cannot just measure a coffee's quality using just Crema levels, because 1stly most Italian or most Commerical Coffee Blends are very deceiving and 2ndly you really need to know the whole Making Process and a bit of the Beans Characteristics, etc.The scopes lie way beyond what can be covered on here within a few hundred words..... Hopefully, the Coffee Scene in Macau and Hong Kong will improve in due time! ESPRESSO RATING: '3' And also quite acidic rather than fruity in an alive way!
illy咖啡店餐單提供西式, 酒吧, 酒店餐廳等推介美食位於路氹城區，餐廳座位數未知人均消費約$50以下，結賬可以用Visa,Master,現金。
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illy咖啡店餐廳詳細資料：
- illy咖啡店地址: 路氹城澳門威尼斯人度假村酒店大運河購物中心博覽報社內 illy咖啡店, Grand Canal Shoppes, The Venetian Macao- Resort- Hotel, Coloane- Taipa
- illy咖啡店電話:
- illy咖啡店價錢: $50以下
- 分類: 西式, 酒吧, 酒店餐廳
- 座位: 未知
- 付款: Visa,Master,現金
- FB專頁: illy咖啡店 Facebook
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