Tucked away in a tiny little space somewhere in Newtown is Campos Coffee. You can smell it quite a distance away and it’s nothing like a Gloria Jean’s or Starbucks. Inside is a temple sparsely decorated with black and white pictures. It feels like a space disemboweled from within a coffee roasting plant. It’s rustic, woody, earthy and un-designed. The counter is busy, the constant din a perfect reflection of a caffeine kick. Its mad hectic.

A lady waltzes past me with a perfectly formed, beautiful latte with the most intricate leaf you’ll ever see. You can have fancier patterns with chocolate and what not but they do it simple and perfect here. Inspired by said lady, I proceed to order the same and my lips meet what has to be the best blend of foamed milk and coffee ever. My tongue feels every drop, the smoothness, the body, the complexity. My senses tingle as I breath in the heady aroma. The experience is so visceral I wonder if that cup in front of me really is just a cup of coffee. I still remember that flavour even now, some 6 hours after.

Whilst I have crowed on about Sydney having really good coffee, I think Campos is the crema. Ok that was corny but this glowing review is totally substantiated. I chugged my latte and ordered a long black, which is intense and smoky. It smells like asphalt and urbanity in a curious little brown cup. The crema is full on. You even wonder if there’s any cream in it. The flavour is just more intense, with an acidic bite now no longer leashed by any dairy. It’s brilliant.

I then ordered another latte to go and much as I can no longer appreciate the art they put on the top of each cup, I can still appreciate the depth inside it. Sadly, my companions needed just one for a fix. I could’ve gone on until they closed.

Is it really the best coffee in Sydney like so many say? Do I really care? If this isn’t the best, I’d kill to go to wherever is better.