America managed to pull of the idea of a slow bar and make it work yet Australia hasn’t. For those who don’t know, a slow bar is manual filter coffee brewing process, such as Aeropress and pour over.
Subsequently, I’m curious as to how this can be a viable path within Australia. The concept behind waiting five minutes and paying five dollars is out of reason of most consumers. This means we either need to start making consumers aware of the experience we can offer. To do this would require really narrowing down the market and choosing areas easiest to sell the “experience” to.
The people most likely to adapt are inner city drinkers who have espresso or long blacks regularly.The whole point of having a slow bar is to show the versatility in coffee and what it can offer to the customer ..
.. i will follow up later with either serious coffee industry stuff or just rants