Cafes are more important to the life and soul of a city than its restaurants


A hell of a lot of coffees died in the making of the first Sydney Morning Herald Good Café Guide. Our team went out morning after morning for months on end, battling cyclists, commuters and smart prams to get the good oil. Among them were several restaurant critics, a lawyer, an IT manager, a few food bloggers, and even a sommelier who describes his coffee in terms of wine – the aroma of one, for instance, ‘is rich, concentrated and intoxicating, full of roast hazelnut, cinnamon and clove.

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