I think that we can all agree that, the standard and availability of a reasonably good e61 produced coffee in Hong Kong these days is infinitely better than it was when I first arrived back in the late 90's when coffee offerings were a bit dire, Pacific Coffee being the main go to early on. I was also lucky in Sai Kung that we had, The Color Brown ( now Little Cove) in the old part of Sai Kung town which provided a decent cup of single origin coffees until I decided to purchase my own twin boiler e61 group head expresso machine and various conical burr grinders over the years until settling for an Italian commercial grinder that I still use to this day. I also air freighted my own coffee from Melbourne via Amanti in Blackburn, their Golden Moka roast which my grand fathers restaurants used to purchased for decades.
I don't buy take out coffee very often, usually only when we do a road trip after driving for 3 hours giving me an excuse to have a rest break , stretch the legs, visit the loo etc And to be honest I actually prefer my own coffee at home, thanks to what I was taught about making Italian coffee's on my grand fathers 1985 4 group lever press La Pavoni when I was a high school boy. One good thing about Hong Kong is, it taught me to really appreciate making my own coffee, and even though I have spent a couple of grand aud on all my coffee making set up, I figure that I am way in front by not having to pay $5.00aud per cup outside on a daily basis, so the equipment paid itself off within the first year.
My advice to anybody that takes their coffee seriously, is to find a reliable coffee supplier that sells freshly roasted single origin or blended beans, purchase a decent conical burr grinder and high end twin boiler E61 home espresso machine. Once you do, you'll save money and you'll be in full control of what ends up in your cup. Totally worth it long term.