Another collectable decor in Colour Brown Coffee, Sai Kung, Hong Kong."For years, coffee in Hong Kong was served as a sugary treat or alternative to lemon tea or lai cha (milk tea). It was typically made with stale beans and little care for presentation.
Over the past year, however, a new appreciation for coffee as culinary art has launched a “third wave” of coffee houses in Hong Kong. Less than a decade after Starbucks expanded here, a raft of independent coffee houses have followed in the titan’s wake. A growing population of knowledgeable coffee addicts has inspired locals like Lee to bring fresh beans, intriguing blends, expertly pulled espresso and artfully crafted lattes to the city."
Read more: Third wave coffee in Hong Kong | CNNGo.com http://www.cnngo.com/hong-kong/eat/coffee-renaissance-blooms-hong-kong-846754#ixzz1L9Na2USp
