Sydney's best Coffee
Wall cranks out 800 coffees a day - all of them made with Genovese and all arriving fast, full-bodied, powerful and luscious, spelling heaven for hardcore espresso lovers or dashers of milk. "Sydneysiders traditionally prefer a lighter style but Genovese has a big flavour full of chocolate and earth," says barista Keith Shreeve. "Beyond the coffee and the café itself, it's a social place where people catch up. The coffee's just a by-product."
Surry Hills
"The perfect coffee is 40 per cent bean, 40 per cent barista and 20 per cent machine," says Campos boss Will Young. For six years, Campos have hired baristas based on their ability to make 36 perfect coffees in 16 minutes. To maintain Campos' staggering turnover of 200 coffees an hour, they draw on an arsenal of over 10 blends, including our pick: the new Obama Blend - a strong, slightly syrupy but eloquent coffee, blending beans from Africa and the Americas. Go Obamarama!
Newtown
The skinny This teeny, squashy little café has a few stout tables and chairs and a floor staff of spunky guys and gals. Most importantly, it's got Sydney's finest espresso. Even better, if you want to push it and see what these guys can really do, ease your way into the black gold with a flat white and close out with a ristretto... it's brilliant either way.
The Single Origin house blend is a mix of Honduras, East Timor, Ethiopia, India and Mexican beans roasted in ‘Boris', their big Turkish roaster in Alexandria. Why Boris? Well, Natasha the espresso machine needed a boyfriend, of course...
Surry Hills
Find more of Sydney's favorite coffee joints at our Coffee and Cafe Guide.
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