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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illy咖啡店推介
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 | 沒有電話號提供 |
| 餐單 Menu | 西式,酒吧,酒店餐廳, |
| 人氣指數 | 429 |
| 價錢幾錢 | $50以下 |
illy咖啡店訂位
illy咖啡店位於路氹城區，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。illy咖啡店優惠
illy咖啡店 評價 相片
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!
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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
更多illy咖啡店相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在小肥豬火鍋店內有任何傳播的風險，小肥豬火鍋店在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳小肥豬火鍋店除了遵守預防及控制疾病的相關規例，小肥豬火鍋店同時建議採取以下措施*小肥豬火鍋店 黃, 小肥豬火鍋店 藍, (小肥豬火鍋店 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
illy咖啡店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illy咖啡店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illy咖啡店建議是什麼？
- 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）
illy咖啡店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