About: http://data.yelp.com/Review/id/7PSnYB49aaf9y1wANlKJFA

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About: http://data.yelp.com/Review/id/7PSnYB49aaf9y1wANlKJFA Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2010-10-19 00:00:00 (xsd:dateTime)
itemReviewed	Café Olimpico
http://www.openvoc.eu/poi#funnyReviews	2 (xsd:int)
rev:rating	1 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	2 (xsd:int)
rev:text	There is nothing worse for me than walking significantly out of my way for a cup of coffee only to find something altogether overly hyped and remarkably mediocre. There are some really nice places in Montreal for excellent coffee, and this simply doesn't compare. It's little more than a sports bar with an incredibly effective word of mouth campaign. The espresso itself violates all laws of good preparation. It isn't ground fresh for each shot, which is an instant red flag. The baristas use not only grounds that have been sitting in the doser for several minutes, but even those that have fallen into the mountain of grounds sitting beneath the grinder. The espresso sits alone in the glass for quite a while before the steamed milk is added, which degrades the aromatics and allows the crema to dissipate. The milk itself is 'resteamed', which means new milk is poured into batches of already steamed milk and steamed again, which adds off-flavors and denatures proteins, preventing the development of quality microfoam, and it is a technique commonly associated with places like Starbucks that focus more on pushing customers through the door than on quality. More than that, it isn't steamed in traditional latte or cappuccino pitchers, but in containers that could not possibly produce the vortex necessary to properly incorporate air into the steamed milk, and it shows in the product, a completely separated pitcher of hot milk topped with a poor macrofoam that shouldn't even be used for cappuccinos. The espresso I received there had a thin film of crema that rapidly disappeared. I was nearly incapable of finishing it, let alone enjoying it. It was a shot that any self-respecting third wave coffee shop would immediately pour down the drain and prepare again. I can't stress enough that this place, far from being 'one of the best coffee shops in North America', can't even compete with many chain establishments in Montreal in terms of coffee quality. If you want to go there for the ambiance, go right ahead, but don't go there with the assumption that you will receive a decent cup of coffee. It is unfortunate that this coffee shop has received so much positive feedback as it may be under the illusion that it's actually doing something right.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	John

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