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“At the core you’ll always know that are a meeting location, a ‘home’ from which to work,” he says. “We change our coffee beans, sourcing them from all over the world.”įor Yung, the third wave is not just a cup of coffee but rather a mindset. Your customers get to know what you have, what they like and then if that offering is rotated out, there’s problems,” he says. “With a chain, there’s less wiggle room, because you need to offer menu consistency across branches.
Cofee project in c how to#
He champions a hands-on approach to his business every step of the way, explaining how to simultaneously go hyper-local and global in preparation for the inevitable “fourth wave”. That’s what we encourage our customers to embrace.”įor Lam, flexibility is the main draw when it comes to opening an independent coffee venture. “That’s the fun thing about coffee, you can have the same drink every day, but it has the capacity to taste slightly different every day. “We change our coffee beans every two to three weeks, that way people are exposed to a lot of different varieties and can experiment with what they like,” Lam says. Instead, coffee drinkers are looking for an experience uniquely tailored to them, or at least uniquely tailored to the community.
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“For example, in a larger country there may be two or three coffee places in one area, but here there are seven to eight.”ĭrawing on one of the most enduring aspects of coffee culture as a metaphor of non-conformism, the appeal of global coffee corporations isn’t what it used to be. “Because Hong Kong is so small geographically, picking up new trends is easy and rapid,” Lam explains. Hong Kong has a well-travelled population, so it’s not surprising that the coffee culture here reflects that – it’s very clearly influenced by overseas markets and in terms of exposure, the small size of the city means the concentration of coffee shops and therefore different options is much higher. Moving away from the cookie-cutter coffee shop model, there appear to be new openings daily – from chic hipster hangouts to quirky cat cafés bursting with character – all providing guests a place to escape, recharge and re-energise. Photo: Cupping RoomĪ stroll through Sheung Wan reveals that the city’s independent coffee scene has well and truly taken flight. “We’re proud to be a part of Hong Kong’s burgeoning coffee industry,” Yung says. Hong Kong has never been a stranger to coffee, but over the past 70 years coffee culture has evolved from the humble cha chaan teng to the introduction of Japanese coffee houses such as UCC and Pokka Café in the early ’90s to the elevated glass-front cafés of today that ooze sophistication. Nowadays it’s rare to hear somebody order a coffee that has syrup in it they want to understand the true taste of coffee.” “We want people to understand what they’re drinking and where it comes from. “We’re not interested in fancy brewing techniques or sales gimmicks,” Lam adds. “People are more informed now, so the demand for higher quality has increased,” Yung says.
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Learning about coffee in the context of its full potential, rather than just as a means of staying awake, is crucial.
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