The best places for coffee?

"Great. Picked up same great tasting ground coffee for drinking at home…. staff were really friendly and helpful." - Shannon Cooper

"Great. Mario’s just do coffee and do it well!!" - Ben Laughlin

"Great. Totally agree, compos rock my morning coffee!

For those who cant make it down to the valley, heres two more locations that use campos beans:

- Mill Pharamcy Expresso Bar on Wickham Terrace (opposite The Windmill)
- Coffee cart corner of Adelaide & Wharf Streets

Try it out!" - Shai Shandil

"Great. Best coffee in Brisbane bar none! This is only their second store nationwide (other one in Sydney is amazing – always a queue out the door in the morning) – and they are damn good! Worth the hike to Fortitude Valley. Afagato is great, espresso is superb – actually pretty much everything is amazing. Food menu changes weekly – lots of grouse stuff.
So good is the coffee that the James Street Market had to put up a fence to block people from heading to Campos after the market." - James Kelly

"Great. Komakino is closed for good, Combi Coffee espresso bar is in it’s place" - Jacob Gibson Baker

"Great" - Claire Smitheram

"Great. hard to get better coffee than this in Sydney, and the guys are all really friendly too. The BLATE sandwich is pretty tasty too" - Ange H

"Great. Hard to find.
Worth the hunt.
Walk through the Capitol Theater entrance take the first lane on the left then left again" - Adrian Wallace

"Great. Beautiful Supreme (Brand) coffee" - Adrian Wallace

"Great. Had the best coffee in Wellington today at Mint. Great art on top, excellent service and very very friendly staff" - kevin Grant

"Great. ask for the Italian Cap or the Double Espresso. eccellente!" - James Kelly

"Great. Avid Reader stocks Toby’s Estate coffees – and you can’t fault that! Can’t think of a better reason to head over to Boundary Street in West End. I always thought I would have to get Toby’s Estate beans shipped up from Sydney – but lo and behold! A stockist in brisvegas! Happy days are here again!" - James Kelly

"Great. Food is ok, fairly average but the coffee is always top-notch." - Eliza Smith

"Great. This is a great little espresso haunt of which there are many in Adelaide. They know how to do coffee here and take their coffee seriously, as I do. So it’s of the best in SA, which is no Melbourne when it comes to cafe culture. They have some reasonable panini and sweets, but coffee is their shizzle. Nice fresh arabica beans for sure. Usually staffed by reasonable sexy chicks (if you’re into that type of thing). Decor is nice and contemporary too." - Steve Sammartino

"Great. it has the best cafe, and a courtyard too…hidden gem in victoria street.Doesnt open til 10 on sundays though……oh and its licensed" - n m

"Great. Friends had recommended Patagonia Chocolates to me. Had the latte bowl there a couple of times. Also has free WiFi." - Andrew Muller

"Great" - Ross Hill

"Great. Johnnie and Sean will prep you an awesome espresso. My favourite is their Piccolo Latte :)" - John Haining

"Great. lovely coffee with a superfast happy smiley barista" - steve casey

"Great. Great coffee, prompt and friendly service. Nice atmosphere, good for laid-back and formal alike.
I’d watch out for the stairs on the second level though – we saw 3 people trip over at the top in the space of about 10 minutes. So I’d try staying at ground level if you’re step-challenged." - Joanna Fulton

"Great. 0" - k k

"Great. 0" - k k

"Great. 2700 South King ST Honolulu, Hawaii 96826
Glazer’s has the best espresso on Oahu in the last 15 years. If you’re an espresso geek, you’ll appreciate it greatly, and if you’re not, you’ll simply realize that you actually like espresso, cappuccino, etc. (without sugar/caramel/etc.) because this is what it’s SUPPOSED to taste like when made properly.

For you coffee geeks: The last time I was there for example, the owner pulled me an espresso shot with TIGER FLECKING. If you know what that is, you know how incredibly rare that is in a commercial establishment, and I never dreamed I’d see it here in Honolulu. The other workers are skilled, but the owner is amazingly talented, and of course he calibrates his grinder for each roast, humidity, etc., and has tweaked his machine temperature. He grinds for EACH shot, pre-heats the group, does everything right, and the proof is in the cup. The roast he uses is his own custom blend and roast that he has prepared for his shop, and it is better than even the local stalwart Koko Crater Coffee and better balanced than Honolulu Coffee Company (which goes for Kona’s cachet).- Koko Crater if you don’t know serves all of the high end restaurants like Roy’s (but tilts too heavily to Sumatra and roasts a bit too dark)— Glazer’s espresso blend is obviously much tastier, the owner really knows his stuff. He has maximized every aspect of the process for good taste, and I bet 90% of the patrons (who love the cafe for other reasons) aren’t aware of how good he really is, but they know they enjoy his coffee.

And the cappuccinos are amazing of course— poured latte art every time, and micro foam (not hard stiff nonsense like star****s), and the base espresso is of course magnificent, so even a non-coffeegeek will notice that cappuccinos don’t taste acrid and burned (Hello, Star****s). It’s supposed to taste good when made properly, and Glazer’s does it properly. Fantastic, anyone can tell the difference because you’ll actually enjoy your cup. Another specialty is the green tea frappe for those who like sweets. The dessert selection is noticeably poor, but there are no-nonsense bagels, biscotti, etc. There is also free wifi and plenty of outlets for those who need to do work in an office away from home. If I can’t go here, for good espresso drinks that are not burned in taste, I’ll go to Honolulu Coffee Company (in Ala Moana Ctr with a roaster on the premises and some skilled baristas, occasional latte art) or Satura Cakes (better desserts, and in Ward Ctr., almost always skilled baristas, can specify poured or stacked cappucinos). Still Glazer’s is several notches above for the coffee itself." - Roger Uyehara