Campos Coffee Newtown — Restaurant in Sydney

A great place for delicious coffees served with lots of smiles and warmth.

I had travelled to Newton to seek specialty coffees without even knowing that this place existed ( being from India, and having no idea about what is to be found here) but hoping that Newtown would have a shop or two.

This was suggested by a barista at another cafe nearby, which also is a popular place.

I was lucky to meet Daniel, the manager, who patiently explained the offerings, and even considerately sent a couple of brews as complimentary to my table. These were a delicious nitro cold brew and an iced pour over.

I also bought two bags of coffees. One was from La Magdalena, Colombia. This was the nitro cold brew Daniel offered as a tasting. Brewed 24 hours. I am not good at tasting, but this one definitely suggested to me dominant notes of fermented Birds Eye chili without the heat. I recognized this quirky flavor because two years ago I had fermented a batch of ripe red Birds Eye chili which offered a strong sweet aroma just like the flavor this coffee has. But where the brewed chilli was extremely hot, this had just the flavours. If you happen to go here, and if they still offer this Colombian as cold brew, do ask for a Nitro sampler. I think the texture and the sensation of sweetness the nitro gives, is also a factor to the sweet fruity crisp spicy experience I had

I had ordered an espresso from an offering labeled Gesha Heirloom. This was a blend of three Geshas !!! ( Ethiopia, Colombia and Panama ) It was delicious too, and had the typical high acidity and fruity flavor of a medium roast. The beans included washed and naturals. If you seek intensity you may like this. I loved it.

The pour over I ordered first was served in a strange mug ( for me it was strange ) but that was purposefully used, to offer a better experience of the aromas that go into the flavor profile of the brew. This was a La Cumbre, washed, from Honduras. I felt that one needs to allow it to cool down a lot before drinking this one. A higher temperature may not exactly help with the various layers of notes ( none of which I recognized, except that I like it)

The second bag of coffee I bought was a house blend called Blade Runner

I look forward to visiting Campos in Newton next time I travel to Australia.

Another takeaway was the warmth and welcome by the people there. All the cafes I visited were warm and friendly. Some were even more so and this was one such

Update : November 7th 2025

It’s been a long while, but I only opened the Blade Runner last week. It was in the freezer for all this while After allowing an overnight thaw I took out two tubes ( centrifuge tubes work well for 20 gms each ) ground for espresso though this is a filter roast, and again after another week in the cupboard ( can’t make it anymore sinful than this protocol can I ?) I made myself an iced kompresso now It’s delicious! And goes rather well with the home...

Is the future of specialty coffee automation?

Coffee is all about people, memorable encounters, and human relationships. John and I first met in 2019 in El Salvador during the Cup of Excellence competition. We connected well, and John invited me after the COE award ceremony to do a farm trip to see Emilio Lopez Diaz. It was an amazing experience to meet Emilio and I have learnt so much about modern coffee farming: the use of machines to prune the coffee trees and the latest innovation when it comes to post harvesting processing.

John and I stayed in touch, and I promised him to come to Australia one day. Then came covid, but I finally made it to Sydney, and we had a great chat over a few tasty coffees. I visited the origin of Campos Coffee, where their story started with a roastery and an espresso bar.

The baristas were extremely friendly. They knew that I was coming and even greeted me by my first name. I enjoyed a juicy Kenyan filter coffee and a delicious cinnamon bun. While enjoying my morning treat, I watched the baristas moving swiftly behind the bar. I was amazed by the young female barista who kept texturing milk nonstop at the speed of light; one jug after another. Otherwise the team used several tools to speed up the workflow through automation: Marco SP9 filter coffee brewer, PuqPress, and Acaia Orion Bean Doser.

Thank you to the entire team for the amazing hospitality, the tasty coffees, and the delicious...

Went there for coffee today. I have to admit that I'm a Campos fan. Having worked in the industry for years I have high standards when it comes to coffee and I've only ever had great coffees at Campos Qld flagship stores. I couldn't wait to get the same awesome experience in Sydney. I chose to have a long black on the geisha heirloom blend which was great though the cup could have been a bit fuller.. ( I know it's not supposed to be to the top but 2.5cm from it is a bit low). I'm only giving 3 stars because after walking in I was rushed to order or step out of the way. Staff was not impolite and I understand why they asked me to move. But it defeats the purpose of offering 50 different coffees and a bunch of treats if the customer doesn't get the time to take it all in and make a decision. There are so many people working hard so that the cafe can offer all these wonderful blends and s.o. coffees. It's not fair for them if customers can't even look at all the different products. Please guys: I didn't come here to have a quick coffee on the go but to have the specialty coffee and cafe experience I expect form Campos. You might have to change your counter or move to a bigger shop or at least let people stand there in the way to read the labels and...