I should probably clear up the fact that I was never actually intending to use the Tru Bru Drip Station in the cafe. I just thought I'd use the release of their website to open up the drip debate, and get a feel for what you guy thought about the idea as a whole, not necesarily that particular drip station. In answer to your question Pat, In my upcoming cafe we plan to have a seperate section dedicated to exploring coffee in it's cullinary sense. There'll usually be three or four offerings at a time, and these will range from single espresso's of a unique nature (either SO or something cool and a bit different), to alternate brewing styles, to WBC inspired sig drinks, to duets of say, a Rwandan Nyamagabe served as both a syphon and (say) aeropress for the customer to compare. There'll be turkish coffee, vietnamese, hell we may even look at doing something with dreaded instant. Basically it will be a little outlet for us to explore and present to the customer different coffees in various ways that we beleive they are best enjoyed, or at least make them sit back and think "Hmmmm...Interesting". At the end of the day it will be market driven, and I hope they catch on and really give us the chance to run with it. But then again it is Adelaide after all, so probably not :-/
