Where is the best coffee in Australia? Help Magenta find all the best cafes.

We're looking for the best cafes in Australia. We're mapping them so others can find them easily. Please take a few minutes to recommend a great experience or challenge a cafe to do better.

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Hot tips - The language used to describe coffee

Here are some quick, practical tips for describing coffee:

Start with the basics
- Strength: mild, medium, strong, bold.
- Body (how it feels in your mouth): light, medium, heavy/creamy.
- Acidity (brightness): low, smooth, balanced, bright, sharp.
Talk about flavors and aromas
- Common flavor families:
  - Fruity: berry, citrus, apple, stone fruit.
  - Nutty/chocolatey: almond, hazelnut, cocoa, dark chocolate.
  - Sweet: caramel, honey, brown sugar, vanilla.
  - Spicy/earthy: cinnamon, clove, tobacco, earthy.
- Try using “reminds me of…”: “This coffee reminds me of dark chocolate and orange.”
Describe sweetness and bitterness
- Sweetness: not sweet, slightly sweet, naturally sweet, syrupy.
- Bitterness: gentle, pleasant, balanced, harsh, lingering.
- Combine them: “Pleasantly sweet with a gentle, clean bitterness at the end.”
Mention aftertaste (finish)
- Short or long: Does the taste disappear quickly or stay?
- Character: clean, dry, sweet, smoky, chocolatey, fruity.
- Example: “It has a long, chocolatey finish with a hint of smoke.”
Include brewing method and texture
- Method: espresso, filter, French press, moka pot, cold brew.
- Texture words: silky, velvety, creamy, oily, thin, watery.
- Example: “French press brew with a heavy, velvety body and low acidity.”
Use simple, honest language
- It’s okay to be straightforward: “Smooth, not too strong, with a hint of chocolate.”
- Avoid forcing fancy terms if you don’t feel them. Your personal impression matters more.