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.
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