ONA Coffee Sydney | Coffee Shop Marrickville — Restaurant in Sydney

So the new Ona Marrickville cafe is open, and its time to drink all the coffees. But first, what sort of cafe is it? As you enter the long broad expanse of wood textures, reminiscent of the fitout of the new High Roads cafe in Canberra, the lines a clean and balanced. The open bench design allows enough space to be comfortable, and amazingly still close enough that in the mayhem and noise, once it got busy, you could still talk to the baristas about your coffee.

And the coffee.... Intense, plentiful and delicious.

Starting with an espresso on the Ethiopian Amber, a naturally processed heirloom variety, using the whole cherry carbonic maceration, its gentle passionfruit aroma was a great start to the day. In the first sip, the creamy, sparkling body, pineapple and pawpaw sweetness, followed by a malty finish and a lingering mild pineapple acidity. Stunner.

Then I had an espresso on the Panama Kotowa Estates Rio Cristal, a naturally processed Gesha, produced by Ricardo Koyner, someone who is focused on keeping the processing of his coffee exact, with temperature controlled storage rooms filled with the super sweet smell of green coffee.

It was more of an aggressive #specialitycoffee, that while outside of the norm of what you'd expect from everyday coffee, was a fantastic opportunity to try something still full of flavour. The light body with a creamy beer like foam, hovering above a strange combination of a semi-sweet pineapple relish and a marmalade, giving a complex sweet/savoury/bitterness. Then as it cooled, it developed into a lingering warm apricot.

Next up was the Panama Finca Deborah washed Gesha with a intriguing and somewhat alluring gentle complex berry sweetness hovering above a yet more complex gentle green tea and camomile bitterness, with a slowly developing pineapple avidity, that lingers throughout the finish. Intense, complex, delicious.

Then came the Colombia Los Nubes a washed Orange Bourbon, which was such an interesting beast of a coffee. The transformation this espresso goes through is almost amazing. From a deep rich aroma of a sweet chocolate, and the first taste of a intense blood orange, almost immediately transformed by what seemed a super aerated light bodied creamy walnut.

But wait.... there's more.

The washed Honduras Los Primos, produced by Reynaldo Munwas was sticky sweet, smooth and syrupy, with a rich caramelised nectarine and a smooth lingering finish. Damm... the intensity of flavours throughout all of the coffees today are insane. Maybe there really is something to this frozen coffee thing....

About the only coffee that didn't quite hit the mark for me was the El Salvador La Laguna batch brew. This could be because all of the oother coffees have been so intense and flavourful. This one started as a slightly grassy, warm hay like aroma, mixed with a dash of allspice. First sip was more of a light grass mixed with orange pith and a little orange sweetness in the finish. As it cooled, a slightly juicy prune came through to round it all off.

I also tried the new Unico blend as a mac, and it was also not what I expected. The med-light body with a mandarin zesty overtones was super delicious. A really interesting mac.

Finally, just to round it all off, I had the Raspberry Candy as a mac. It was the solid, balanced sweet and bitter chocolate and berry mix I was expecting.

Loved my visit today. Such a brilliant addition to the Sydney coffee scene. Wish these guys all the best. Be sure to drop in and check it...

Ona Coffee in Sydney is not your average caffeine pit stop; it's a full-blown coffee experience. Forget the sugar-laden lattes and burnt cappuccinos, this is where the true coffee aficionados come to play.

My initiation into the world of filter coffee began with the "La Salsa." Think of it as the "tea equivalent" of coffee, but with a vibrant twist. It wasn't the bold, punch-you-in-the-face flavor I had anticipated, but a delicate dance of floral notes and subtle fruitiness. They even provided a batch brew for comparison, which was perfectly respectable, but the "La Salsa" was like a flamboyant flamenco dancer stealing the spotlight.

The Turkish eggs were a revelation. Poached to perfection, nestled in a bed of tangy, flavorful yoghurt, and drizzled with a spiced butter that sent my taste buds into a frenzy. It was the culinary equivalent of a tango, every element in perfect harmony.

But the grand finale was the "Gargari" espresso. Served in two distinct cups, it was a lesson in how shape can manipulate flavor. One cup emphasized the bold, chocolatey notes, like a rich, dark cocoa nib, while the other brought out the fruity, berry-like qualities, reminiscent of a cherry ripe or a chocolate-covered plum. It was a testament to Ona's dedication to exploring the nuances of coffee.

The service? Impeccable. The baristas were passionate and knowledgeable, guiding me through the coffee cosmos with genuine enthusiasm. This is a place where coffee is treated with reverence, where every cup is a journey.

Ona Coffee is not just a cafe; it's a sensory experience for the coffee enthusiast. If you're looking to expand your coffee horizons and have your perception of this beloved beverage challenged, Ona is a must-visit. Just be prepared to leave with a whole new appreciation for the art of coffee.

Edit 13/05/2025:

I have been back to ONA 3 times now. each time has been utterly delightful, the baristas remember you, and the food is just as perfect as the last.

A must get every time now is the tirimissu without a doubt.

I have now sampled, milk, filter and espresso from ONA and they all lived up to the hype. A frequent visit will ensure you sample all...

Venue is comfortable and clean with lots of space and a pleasant outdoor area. Seating perhaps not the most comfortable but generally really nice. Location is not great as it’s right next door to one of Sydney’s other well renowned cafes and in the industrial part of town somewhat out of the way, but as such a good amount of space. Coffee range is nice and the coffees we had were pretty good but a few things will probably annoy many coffee lovers. Ours arrived under 60 degrees Celsius which even for coffee nerds is really at the low end of tolerability. By the time you’ve had a few sips you’re in the 40s. Whether it was cold cups, slow service or just the policy to serve coffee at the temp that certain experts want customers to drink their coffee at, I’m not sure. Pricing is above average for this area and Australia in general (by about 20%) which could easily be worked on if management chose, given pretty decent buying power and a lowish-rent location compared to other excellent cafes that are still pricing their coffee competitively. Even the batch brew is more expensive than the espresso range which is a very funny management decision given the idea of reintroducing filter coffee in up-market cafes. Staff are so-so. If you’re unlucky, you might while end up with somebody who has been drinking coffee for six months explaining to you how coffee works or how to use their preferred terminology (who wants that?) so better to just decide what you want without engaging in conversation unless you don’t mind being coffee-snobbed. The pastries which are sourced from Staple Bakers are great. Overall, it’s pretty good and I’ll try to add it to my list of semi-regular cafes although the competition in this area is tough. The vibe in general has a slight lean towards that venture capital-backed style that creeps out of Newtown like a plague and I think if this place concentrates on being friendly and familiar, it will get a much better atmosphere. Currently it caters to clientele looking for something like a Michelin experience on their belt which is again, I guess a growth management decision. I would award probably a 3.5 but I’ll come back and...