Sugared & Spiced

pâtissière in paris, now shanghai

[Shanghai 上海] Cafe 385

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Cafe 385

Add: Huashan Road (please contact below wechat for details)
Wechat: andrew_wu_china
Hours: reservation only
Price: hand drip coffee 50-65 RMB
Visited: May 2016

The other day at Moon Coffee I casually asked their barista A-Tang where he goes for coffee in Shanghai. After some thoughts, he told me about this “coffee bar inside an apartment building”, and without quite explaining what it is, he gave me the barista contact. Always curious about these hidden places, I made a reservation right away for a visit.

之前在月球和阿堂閒聊時,隨口問了身爲咖啡師的他平時會去哪裏喝咖啡。慢條斯理地想了想後,他告訴我有一家 “公寓裏的咖啡館”,具體是個什麽樣的地方他也沒說清楚,總之把店主的聯系方式給了我。這種隱藏起來的地方我最有興趣了,約好時間,就這麽去了。

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The space is located on the 2nd floor of an apartment building on Huashan Road, and only upon entering did I find out its name –  “Cafe 385”.  It’s a charming place with soft natural light, antique-looking furniture, and chairs that fit just right.

這個空間位于華山路上一間老公寓的二樓,直到進門後我才知道它叫做 Cafe 385。起居室裏陽光柔和、空氣安靜、家具擺飾看起來熟悉、椅子也正好合身。咖啡吧後面站的就是這裏的主人 Andrew,大家都叫他小安。

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Behind the coffee bar is Andrew from Taiwan, who is still very fresh to Shanghai. Before this coffee venture, he was working in Sony Taiwan doing photography tutorials and sales training for DSLRs. As for coffee, he started drinking it at the age of 17, and since then has met quite a few coffee experts and afficionados. He came to China for the first time last March to attend a coffee expo, fell in love with the Former French Concession area, and decided to stay for a while.

小安,30來歲的台灣人,做咖啡師之前其實是個攝影師,在台灣 Sony 工作了好一段時間,主要負責單眼相機和一些其他産品的銷售訓練和攝影教學。十七歲開始喝咖啡以來陸陸續續地結識不少咖啡人與咖啡愛好者,去年三月來上海參加咖啡展會時愛上了舊法租界,決定在這裏待上一陣子。

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He only planned to stay half a year to work on a book and do some photography projects, but somewhere along the way he met another Taiwanese and the two decided to use the Huashan Lu space as a coffee bar, and started their coffee journey last year in December.

他說原本只打算住個半年拍拍照寫寫書,結果因爲攝影工作的關系認識了同樣也是台灣人的長輩,兩人決定把華山路這個空間原來的茶水間改成咖啡吧,從去年十二月以接待朋友的方式,開始了他們的咖啡之路。

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It’s getting warm in Shanghai, so Andrew made a few cold brew for us to try. One was a blend of beans from Yirgachefe, Kenya, and Sidamo Ethiopia, which was quite nice in itself, but it became even more interesting with a peach flavor after adding some whisky from Akashi, Japan.

小安是個很愛說話的人。不是嫌他羅嗦哦(其實的確有點囉唆,笑),不過他屬于那種極樂于分享的人,所以來這裏喝咖啡可以學到不少東西。最近天氣熱了,他做了幾種不同的冷萃咖啡讓我們品嚐,其中一杯冰滴水洗耶加雪菲+水洗肯尼亞+衣索比亞日曬西達摩(聽起來好複雜的,反正我是不懂的)本身就好喝,不過小安讓我們加入了少許日本明石的地酒後居然有蜜桃的味道,更有趣了。

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Cafe 385 doesn’t usually offer desserts, but on my two visits Andrew happened to have some Stollen made by a famous Taiwanese pastry chef. Stollen is the traditional Christmas cake from Germany, the texture is somewhere between bread and cake, quite sweet, perfect with some coffee. As for why we are still having Christmas cakes during summer…well…

Cafe 385 平時不提供甜點,不過我來的這兩次都正好有小安從台灣阿洸師那裏帶來的 Stollen。Stollen 是德國傳統的聖誕蛋糕,口感介于面包和蛋糕之間,裏面放了浸泡過酒的幹果,香氣十足;頗甜,搭配咖啡剛剛好。至于爲什麽夏天了還在吃聖誕蛋糕,這個嘛…好吃就好。

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Andrew uses mostly coffee means from Moon Coffee Roasters, but also has some beans from GABEE. and his other industry friends. He doesn’t work exclusively with any roaster, preferring to keep the options open for both himself and his customers.

小安比較常用的是 Moon Coffee Roasters 的豆子,不過也有不少GABEE.的北義風味拼配豆、微批次精選豆以及一些咖啡圈朋友們所特別烘焙的豆子。他不會限用特定烘焙師的咖啡豆,而是挑選好喝且適合他自己沖煮手法的咖啡豆,這樣可以讓前來品嚐咖啡的客人有更多的選擇,同時也滿足他自己的愛喝。

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Andrew uses different brewing methods depending on the bean. He chose AeroPress to brew the above beans and uses two layers of filter papers to create an extra clean, almost tea-like flavor.

根據咖啡豆的不同,小安會選擇不同的衝泡方式來表現它們的風格。比如他用了 AeroPress 愛樂壓來做剛才這款野姜花,這令我有些訝異,因爲 AeroPress 給人的感覺是便利易用,平時似乎很少看到店家用這個做咖啡的,不過小安並不會在意這點。他特別用了兩張濾紙,做出來的咖啡味道乾淨,如喝茶一般。

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You might have noticed that the cold brew coffee was served in whisky glass (even the ice was round), while hand dripped coffee comes in beautifully-shaped grappa glasses. There are also regular coffee cups too if you so prefer.

話說,剛剛喝冷萃時用的是 whisky 杯(連冰塊都是很有誠意的球狀),而喝手沖時用的則是這個弧度優雅的grappa(渣釀白蘭地)杯,拿在手裏感覺相當好。當然這裏也有一般的咖啡杯,如果你想要的話。

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Upon entering, I saw a nice selection of whisky bottles, and apparently Andrew is a whisky lover too. So naturally after the coffee we started a whisky tasting session…

其實進門時我就發現這個咖啡吧裏還放了好多瓶 whisky,果然小安也是愛酒人士,身邊除了很多厲害的咖啡師之外,調酒師也少不了,據說這些朋友們還因爲小安的關系一起做過咖啡調酒之類的跨界。大白天就開喝這種事情我最喜歡了,于是在咖啡之後我們轉做whisky品鑒,結果一喝…就喝到天黑了。

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On another note,  Andrew occasionally gives photography classes here in Shanghai too. I’m not sure about the details, you can contact him directly for info.

對了,小安在上海偶而也會開攝影課,細節我不是很清楚,有興趣的可以直接問他。

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Some of his casual snaps that day.

這些是他當天隨手拍的。

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Andrew said he will soon open up a street-side cafe on Shaoxing Road, and though the Huashan location will be kept open, I doubt he will have time to take care of both. So if you are interested in coming here for a cup before he takes off, do hurry. Contact Andrew directly for exact location and reservations (wechat: andrew_wu_china).

Happy drinking ;)

若不是那天和阿堂閒聊時打聽到Cafe 385,還真找不到這裏來喝咖啡,想想也很是奇妙。聽小安說他不久後要在紹興路上開街邊咖啡館了,之後華山路的空間雖然仍會保留,但我想他應該會忙到沒什麽時間來顧這裏。在那之前想要來喝一杯的人,趕緊喲!具體地址和預約可以直接聯系小安(微信:andrew_wu_china)。

Happy drinking ;)

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Cafe 385

地址:華山路(具體請聯系小安)
微信:andrew_wu_china
營業時間:不定
價位:手沖咖啡50-65 RMB
造訪:2016年5月

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Written by sugarednspiced

May 19th, 2016 at 9:55 am