A fresh coffee movement is brewing in the city, meaning the drink is becoming something to appreciate like wine, not just to boost productivity.
The third wave sides with lighter roasts that accent the characteristics of single-origin coffees, regardless of how quirky they might be. At times, they surprise even the most experienced coffee drinkers with their clear notes of flower, fruit, herb or wine that are otherwise overshadowed by the rubbery bitterness in dark roasts.
A third wave coffee menu can be as intimidating as a wine list to the occasional drinker. Instead of the familiar Italian trio of espresso, latte and cappuccino, the menu lists the names of coffee regions and farms - El Salvador, Ethiopia and Costa Rica, among many others. Knockbox Coffee Company in Mong Kok is one of the few cafes that serves these speciality coffees, as well as the espresso-based drinks.
The new cafe has a British-inspired modern interior, featuring a long bar table where customers can witness the meticulous process of coffee-making.
The coffee house used to sit in a quiet corner on the offbeat Tai Ping Shan Street, in Sheung Wan, where it gathered a community of connoisseurs who spoke fluent coffee. At the start, the coffee house was something of an enigma.
Partly this has to do with where many Hongkongers get their idea of coffee: Starbucks. In the 12 years since the giant made its debut in Hong Kong, it has convinced customers that its version is how coffee should taste, even though connoisseurs deem the coffee to have a charred note, a result of its musky dark roasts. While dark roasts are enjoyed by many, they are not the only option - in fact Starbucks has started selling lighter roasts.
