Room 10

This little café is located in a traffic-free lane and non-conspicuous position in Potts Point.  Yet, you can always find people there.  Some of them stay inside watching the staff preparing the wonderful, delicious and fresh sandwiches.  Others sit outside enjoying the sunshine.  I’ve been to there for many times.  The consistency of the coffee quality is highly appreciated. 

Most of the cafés in Sydney brew coffee with a slightly high temperature, sometimes to an extent that the burnt milk ruins the coffee flavor and brings out a lot of bitterness of the coffee.  But in Room 10, the temperature is excellent (around 60 degree.  Remark: one of the UK standards of cappuccino brewing is 55-70 degree.)  More importantly, the balanced tastes of slight bitterness plus strong dark chocolate flavor are impressive.

這是我的心水咖啡店之一，它位於Potts Point一條小巷，一點也不起眼；然而，不難發現客似雲來。喜歡的話，可以坐在店內，看看三文治手怎樣為你預備新鮮美味的三文治，又或可以坐在店外，歎歎日光浴。

悉尼大部份的咖啡店煮的咖啡溫度都偏高，有時，過熱的奶把咖啡的苦全然帶出，但除此以外，你再不能嚐到什麼。

這小店可不一樣，光顧過數次，它們煮的咖啡溫度都是很一致，大概60度左右，溫度適宜，微微的苦加上強烈的巧克力味，令人難忘。

Address: 10 Llankelly Place

Mon-Fri 0700-1600

Sat-Sun 0800-1600

 

 

The Little Marionette

Round the corner of the busy Parramatta road there sits a down-to-earth little café.  It doesn’t have gorgeous decoration but the old worn-out tiles seem to tell you the history and story of this little corner café.  Four good-looking, friendly and confident baristas are always ready for serving you with your orders.  They roast their beans out the back, ensuring freshness of your coffee. 

Today: House-blend was chiefly based on Ethiopian beans.  Today’s single origin beans were from Costa Rica.  The espresso Costa Rica gave complicated and spicy flavor, with long-lasting after-taste.  Cappuccino with house-blend gave a strong peanut flavor.  Latte art was wonderful!

實而不華的小咖啡店，瓷磚的污漬像是告訴你我它的歷史與故事。四位英俊友善而自信的咖啡師樂意為你送上點選的飲／食品，他們說，每天也會自家烘焙豆子，確保送上新鮮的咖啡。

今天所選的：

店選咖啡主要由埃塞俄比亞的豆子為基選，來一客espresso, 辛辣而複雜的味道，但after-taste悠長回味。

Cappuccino我選了歌斯特黎加的單品豆，那花生味道令人難忘，拉花是出奇的好哩!

Address: 18 Trafalgar Street, Annadale

Mon-Fri 0700-1600; Sat-Sun 0800-1600

The journey started in 2010 由2010開始

My coffee journey started in Hong Kong in 2010 when I took a course in learning some basic barista skills.  I was so pleased to meet a group of coffee buddies in a later trainer course.  Friendship started there.  In spite of being miles apart, I still miss the old buddies.  Wishing that we would be able to taste coffee again.

I’m not particularly good at cupping, roasting and barista skills, but genuinely want to explore the funny and mysterious world behind the beans.

2010年的某天，因著學習咖啡技巧的原因，誤進咖啡的世界，也慶幸認識一班志同道合的啡友。今時今日，雖在世界的兩端，我仍懷念那些我們共享咖啡的日子，盼望有天我們能再共聚享啡。

小妹在烘焙、嚐味及沖煮咖啡上均不是個天才，卻熱衷尋找豆子背後有趣而神秘的世界。

僅此祝願我在香港的咖啡好友。

My work during the course. ... possibly forget how to make it again though!