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Coffee beans delivered in 60 kg hessian sacks have travelled the world before coming here. Scottie Callaghan would brew them into an espresso or a latte with delicate foam art. To him, the art of roasting was the romance of coffee. When Scottie came to Hong Kong from Sydney to mentor baristas 13 years ago, there were only a few good coffee shops at Hong Kong Island. He listed The Cupping Room, Coco Espresso, and Barista Jam, which are still open to this day. But something was missing in the coffee scene. “A cafe that also served a good quality, authentic western style sourdough bread, like toasties, avocado toast and so on and so forth. That didn't exist back then,” he says. Read more: https://www.orangenews.hk/THEREASONILIVEIN... Subscribe and 🔔 : https://bit.ly/HKeyeYTSub For more from HKeye, click here: https://orangenews.hk/html/HKEye/index.html Follow us: Facebook👉 https://www.facebook.com/HKeye.hk/ X👉 https://x.com/HKeye_ Tiktok👉 https://www.tiktok.com/@hkeye_ #Fineprint #Cafe #Coffee #Barista #HongKong #HKeye