Experience No.073 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
People are prepared to wait for their Campos coffee, and considering the severity of some morning caffeine cravings, that’s saying something. There isn’t a time in the day when queues don’t snake down the street outside the hole-in-the-wall espresso bar in Sydney’s inner west.

To Campos owner Will Young, scrimping is a dirty word – the beans come straight from Colombian growers to his roasting den.

The only thing people used to queue for in the alleyways of Newtown gave them a high too, but the stuff sold at Campos has a kick that lasts all day long.

Owner Will Young snapped up a tiny coffee factory in Newtown in 2002 in the quest to create a high quality product. To him, scrimping is a dirty word – the beans come straight from Colombian growers to his roasting den. Taste tests, quality measures and five-day aging contribute to the great flavour and freshness of Campos beans.

The black gold is made at the espresso bar using imported espresso machines – the same ones every Campos stockist around NSW and Qld must use.

The guidelines are strict but the Camperdown store serves more than 1000 people a day, so Young’s definitely doing something right.

Did you know: Download the Campos Coffee iPhone application and you’ll never need to go without good coffee again. The program pinpoints the closest cup of Campos coffee to your location.

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