Speciality coffee came to Hong Kong only a few years ago and within this short time it has become a new trend that has gone through a huge boom.
But, the mystery at the bottom of our coffee cup is the sustainability for the abundance of high-quality cafes spreading through the streets of this urban jungle.
Who better to ask than the industry leaders themselves? This unveiled surprising information, both optimistic and pessimistic, for the survival of cafes – will it be a case of only the best make it or is it simple a bubble waiting to burst?
Making a coffee business sustainable in Hong Kong is challenging, with a fast-paced market of new joints opening every other week, infamously high overheads – due to Hong Kong having “the world’s highest rent for prime retail properties,” and ultimately having owners and customers alike suffer premium costs – with filter coffee reaching expensive averages of US$9 for an average speciality grade.