All in the fine print

While working in Hong Kong for a Chinese start-up named Holly Brown, Australian coffee professional Scottie Callaghan noticed a lack of cafés in the area offering the personalised service he was familiar with.

“There was a gap in the market where there was no café offering an Australian espresso bar experience: a friendly barista, ready and prepared to make you a good cup of coffee and do so efficiently, and remember your name – all the little customer service things that are expected in Australia,” Scottie tells BeanScene.

“If you go to the same café in Australia every day for five days you’d expect them to start remembering your order, and for the most part that doesn’t happen in Hong Kong.”

Scottie believing there was room