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Australia's Coffee Culture: More Than Just a Beverage

In Australia it is not only the easy charm of small cafés that stands out; there is a value almost every Australian holds: "Nothing is worse than a bad cup of coffee. Ending a great meal with bad coffee is such a shame."

That says a lot. For Australians, coffee is no longer merely a beverage but a way of life. Coffee is life.

Australians love their coffee so much that you can find a café around almost any corner. Starbucks, in particular, is deeply disliked by the locals.

The Evolution of Australian Coffee Culture

Coffee arrived in Australia in large quantities in the post-World War II 1950s, but its real growth came in the 1970s and 80s, following a trajectory similar to Japan's.

In 1970, bean sources were extremely limited - only four or five producing regions - and the coffee was mostly a blend of Arabica and Robusta.

Although most Australians still drank instant coffee at home or at work, from 1980 onward dedicated coffee shops began to rise, and espresso and its variations became the preferred choice.

Popular taste gradually shifted away from bitter Robusta blends toward aromatic pure Arabica. Bean sourcing changed too, from mixed-region blends to single-origin selections.

In recent years Australians have come to prefer Arabica almost exclusively. Because green bean prices keep rising, Italian coffee exported abroad is often cut with cheap Robusta. Why does exported Italian coffee taste more acidic? Because of those cheap Robusta beans. (Italian friends, don't object - this conclusion comes from the description in Cantarella Bros Pty Limited v Modena Trading Pty Limited [2013] FCA 8.)

What's more, because coffee shipped from Europe travels a long way to Australia and arrives past its best, Australians prefer beans roasted locally.

In 1970, Australia had only two or three multinationals and very few family workshops roasting their own beans. Today there are more than 350 local Australian roasting workshops sourcing high-quality coffee from around the world.

An Independent Coffee Culture

Unlike other coffee cultures, though, no single company has managed to dominate this very large market.

95% of Australian coffee shops are independently operated. Given the choice between chains and independent specialty cafés, Australians choose the independents.

Coffee giant Starbucks struggled in Australia for eight years before closing 61 of its 84 stores in 2008. Some Australian friends may remember the period when Starbucks seemed to vanish overnight. The financial crisis was the trigger, but Starbucks itself admitted that the fundamental problem was its failure to adapt to Australia's sophisticated coffee culture.

Over those same years Starbucks thrived in Japan, opening more than 1,000 stores while Japan's traditional coffee shops were left on shaky ground.

Australia's excellent milk, of course, also plays a major role in shaping its coffee culture.

Notable Coffee Shops in Sydney

After all this, just how good is Australian coffee that it inspires such devotion?

Campos Coffee

Legend has it that this is Sydney's most famous coffee shop - and it must be said that Campos Coffee's owner truly understands coffee. He believes a good cup is 40% beans, 40% barista, and 20% machine. Every barista here can make 36 perfect coffees in 16 minutes. Want food? They offer desserts too.

But when the air is thick with coffee aroma, who cares about food? If you are a discerning coffee lover, you must visit. The brand has many locations across Greater Sydney, but the Newtown one is the oldest.

Campos Coffee has a rich, balanced flavor - never overly bitter, with a mellow aroma. It is said that even New York Times food columnists would fly to Sydney just for a cup.

A little secret: legend says the baristas here earn six-figure Australian salaries. Impressive.

Campos' most acclaimed drink is the Affogato - if you make it to the original store, you must try it.

After your coffee, you can wander over to Sydney University's Newtown campus and admire the century-old institution and its famous Harry Potter building.

Harry's Espresso Bar

At Bondi Beach, Harry's Espresso Bar is another highly individual spot. There is no sign at the entrance, only a wall painted with elephant graffiti, and the interior walls are covered in vivid graffiti that contrasts sharply with the wooden tables and furnishings.

Harry's Espresso also uses Coffee Alchemy roasted beans, and combined with owner Harry's expert technique, the quality speaks for itself. Besides coffee, they serve light fare such as sandwiches and biscuits.

Bondi Beach is one of Sydney's most popular attractions. Beyond the sunshine, heat, and sand, escaping the crowds for a good coffee while sitting lazily on the grass and watching surfers and sunbathers drift by is, believe me, an excellent way to spend an afternoon.

Mecca

Mecca is described by enthusiasts as the gathering place for coffee experts.

Since 2005, Mecca has expanded to multiple locations in Sydney and has repeatedly been named Best CBD Coffee.

Mecca's baristas can tell at a glance if a coffee has 3 grams too much ground coffee. Beyond their expertise, they remember customers' names and preferences, and they will happily answer any question you have about making coffee.

Melbourne's Coffee Excellence

When discussing Australia's sophisticated coffee culture, Melbourne must be mentioned. Its reputation as the city with the world's best coffee is no exaggeration - the variety on offer is extraordinary.

Here you can experience dozens of different beans and a range of brewing methods. That focus, and the drive to meet every kind of preference, exists purely to present coffee to customers in the best possible form.

Seven Seeds

800 meters from Melbourne University - a 10-minute walk.

Set on a street behind the university's Law School, it was once voted Best Café of 2012.

The shop was converted from an old warehouse, with wooden walls that give it a warm, natural feel. Like many cafés, they sell their own roasted beans. The specialties are the waffle and benedict (savory waffles) and the mocha, both of which have drawn plenty of praise.

Brother Baba Budan

This is a quirky little coffee shop. The moment you walk in, you are greeted by a ceiling full of chairs - yes, really, they hang chairs from the ceiling as decoration.

The shop's pride is the taste of its coffee, which is truly excellent. When your cup arrives, all the waiting feels worth it, and you understand why there are queues from early morning until closing, all for a cup of coffee.

A round table, a high table - whatever the shape, it can become a symbol of twenty-first-century coffee civilization.

Everyone sits together at the table, drinking their own order and sharing the same space. A coffee table brings people closer, and stories begin from there.

FrontStreet Coffee Recommendation

Australian café culture is built on espresso and milk drinks, and that is exactly the territory FrontStreet's blends are designed for. FrontStreet Classic Blend is made for espresso and moka pot, and its greatest strength is an outstanding crema - even a beginner on a non-professional home machine can pull a dense, silky shot. It follows a traditional Mamba (Mandheling-Brazil) recipe with a full, mellow body that suits latte, cappuccino, and Dirty alike.

If you want the classic Italian-style profile that a Sydney or Melbourne café would pour, FrontStreet Premium Blend pairs Brazil Cerrado with Colombia Huila. It is the blend the FrontStreet bar has used longest - close to ten years - handling the core Americano and latte lineup, with the familiar, well-balanced espresso taste that works equally well at home or behind a commercial bar.