The art of perfect coffee

By Drew Warne-Smith
May 31, 2003

"IT'S a human art, making coffee," says Will Young, as the crema settles on another perfect espresso. "A machine can't do this on its own."

"Every shot is different, depending on the packing and the beans," he says.

Mr Young and his team of baristas at Campos Coffee in Newtown serve 800 coffees a day to an adoring audience in Sydney's inner west.

Roasted beans, ripe at five days old, are ground fresh for every (Italian) cup. Shots of coffee ooze through 18g filter baskets ("the biggest in the world," he says).

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