Kim Yeung stands guard there at their second location in Hong Kong. He has an impressive resume as a latte artist. While the address says Wan Chai, this really is the eastern part of Central. It sits across Star Street.
Technically, with Kim at the helm, would this not be the best coffee possible? Ah it’s also in the beans Watson. I think some of the baristas in Hong Kong are more than technically proficient. They just have not had the opportunity to travel and experience the various 3’rd wave roasters and shops in the various parts of the coffee world. Give them 2-3 years where they can get involved in roasting, and it’s going to be amazing in Hong Kong. They are already meticulous coffee affectionados.
I had 2 shots. One was a South American and Ethiopian blend. The other a South American Blend. It’s a funny thing that HK can afford anything but have very few single origins. They do mix some very interesting blends that are bolder. It’s a dichotomy that is going to work itself out. Espresso shot drinkers and milk based coffee drinkers like different things. Stronger more acidic pours goes better with milk drinks. I would not say that either of my pours were chocolaty smooth or buttery. They were very good.
If in Central, go by CoCo Espresso Wan Chai Branch. There you can enjoy coffee and talk coffee to your hearts desire. They have indoor and back porch seating and they will welcome you.