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Sydney's specialty coffee scene has matured beyond the third-wave novelty phase. The city's roasters now compete on sourcing transparency, roast precision.
Sydney's coffee culture continues to evolve with new roasters and updated café menus across the city. The specialty coffee scene has expanded significantly.
Sydney's sixth wave coffee roasters are buying tiny lots, fermenting on site and roasting to order, with average bag prices up a third in three years.
Surry Hills and Darlinghurst have become the most concentrated pocket of independent coffee roasters in Australia. In the space of a few city blocks.
Sydney has one of the most competitive coffee cultures in the world. The city has more than 3,500 cafes and an estimated 200 micro-roasters operating.
The format, borrowed from Japanese sushi omakase, turns the morning coffee run into a seated tasting rather than a quick transaction at the counter.