Australian and American coffee bars: Their differences, and what they can learn from each other

There are two significant differences in how third-wave baristas serve coffee in the US and Australia. I believe if baristas in each country adopt the other’s practices, it would improve labor efficiency and speed of service in both countries. Batch brew makes up perhaps 40% of coffee orders in the US, but less than 5% in Australia. Most Australian baristas “split shots,” while few Americans do. I believe Australian and American cafes could benefit from adopting some of each other’s practices. Batch Brew The obvious benefit of batch brewing is it requires much less time and labor to serve. Given the high cost of labor in Australia, many cafe owners have expressed a desire for customers to embrace batch brew. Unfortunately, customer acceptance has been slower than many in the Australian coffee industry would like. While I’m not an expert on the Australian market, I’d like to make a few suggestions to help customers warm to batch brew: Do it well. Unfortunately,

https://www.scottrao.com/blog/2019/12/21/differences-between-australian-and-american-coffee-bars