Café Philosofféé: October 2008

20081020

Cafe Old Town

This place has been a very popular venue to hang out, and even Starbucks or Coffee Bean can't rival its popularity. I've always wanted to come and check out the menu prepared for blog but this situation as seen here has been the same since it opened many many months back.

Better luck next time I suppose...

20081004

ANONYMOUS ROOTS OF CENTRAL

PHOTO EXHIBITON AND CHARITY SALES

For those who are in Hong Kong around this time, do support the event!

I'M BACK

YEP it's been too long... I've renewed the motivation to faithfully report the new brew and everything coffee in my town and yours... stay tuned, come back more often, sit down and relax...

COFFEECHAT

ACERBIC The dull, sour taste found in coffee that has been left in the heater too long after brewing. Not to be confused with acidity.
ACIDITY The zingy brightness felt on the edge and at the back of the tongue, characteristic of high-grown coffees. Typically, a coffee with heavier body will have less acidity.
AFTERTASTE The residual taste that is left in the mouth after you've swallowed your coffee. Usually discerned 1 - 3 minutes after swallowing, some could be distinctively different from the first impression.
AGED Description of a coffee that is heavy in boldness and low in acidity.
AROMA Heavily influenced by the flavour of the coffee, aroma does not only mean the fragrance of the coffee, but the sense of boldness and acidity that is contained in the vapour that is released by brewed coffee. That is why while accessing aroma, the cup is half covered and the steam is inhaled deeply. Can also be discerned by inhaling through the nostrils while swishing coffee in the mouth.
BALANCED Equal distribution of qualities in a coffee, without one that is overwhelming. Takes an experienced cupper to decide on characterising a coffee as balanced as the untrained cupper would try to imagine qualities that sometimes may not be there.
BITTER The most general description applied to coffee by the common tongue. Bitterness is not always unpleasant, and perceived primarily at the back of the tongue.
BLAND Coffee that is poor in flavour, aroma, body and other characters. Could be a result of thin brew or certain low-land coffees.
BODY The strength or fullness of the coffee that is perceived on the tongue. Body is not a description of flavour but of weight, so can be described as heavy, rich, thick, strong or the opposites.
BRINY Description of burnt or over-roasted coffee.
BUTTERY The enveloping sensation that is felt on the tongue due to the oil content that is present in the coffee, which also contributes to the aroma. Usually absent in coffee that is dripped through a paper filter.
CARAMEL The subtle sweetness which is touched by a tinge of bitterness, felt at the back of the tongue but pleasant.
CARBONY A flat bitter sensation that is perceived in the aftertaste.
CHOCOLATY An aromatic smooth sensation reminiscent of dark chocolate or unsweetened chocolate.
CLEAN The character of coffee that does not leave a strong aftertaste.
COMPLEXITY This describes the changing characters that are found in a cup of coffee. The characters can sometimes be found through-out the different temperature of the cup as it cools, or different prominence during the first impression, the midtaste and the aftertaste.
DARK Not the colour of the brewed coffee, but of the beans after roasting.
DULL A negatif character to describe the flat, blunt sensation found in bad coffee, lacking character.
EARTHY Sometimes considered as a flavour defect when overwhelmingly prominent, but a subtle hint of earthiness suggests authenticity and undisturbed wilderness. This describes the sensation reminiscent of wet soil after rain or a swamp.
zzz... more will be added, stay tuned

20081020

Cafe Old Town

20081004

ANONYMOUS ROOTS OF CENTRAL

I'M BACK

ARTEo

WELCOME TO CAFE PHILOSOFFEE

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