Campos specialty coffee · Paddington

The art of dark coffee.

A black awning on Heeley Street. Campos beans, pulled slow. A cabinet that's worth the detour. Open before the sun, and long after it.

Follow along The board

Quiet confidence

We serve specialty-grade Campos coffee, roasted in Sydney and chosen for its creamy depth and clean finish. Every cup intentional. Every morning, without noise.

5:45first pour

20:30last call

Sevendays a week

Heeley Street

A window
worth the walk.

Keep scrolling. The cabinet is filled by six, the matcha is whisked to order, and the lamps stay on past dark.

A Campos flat white on the machine — The pour01

Protein balls and cookies — Something small04

The board

What we're pouring.

Campos on the grinder, organic matcha in the bowl, the cabinet filled by six. Tap anything to take a closer look.

Campos, double ristretto, silky milk, no foam to speak of.

The order most of Heeley Street wakes up to. Ask for it on oat, almond or lactose-free.
Water first, then the shot — so the crema stays.

Specialty-grade Campos, roasted in Sydney for a creamy depth and a clean finish.
Steeped eighteen hours. Smooth, low-acid, dangerously easy.

Over ice, black, or with a splash of milk.
Vanilla ice cream drowned in a hot double shot.

Dessert and coffee in one small glass. Best eaten quickly.
Ceremonial-grade, whisked to order. Never from a pump.

Hot or iced. The regulars take it on oat with banana.
Iced matcha under a soft cloud of coconut cream.

Light, sweet, a little tropical. The one people photograph.
Fresh strawberry at the bottom, matcha poured over.

Stir it, or don’t — layers are half the point.
Blended Campos espresso, ice-cold and thick.

Also in mocha and matcha. The afternoon pick-me-up.
Belgian chocolate, cold milk, ice cream on top.

For the after-school crowd, and anyone who says they’re not hungry.
Floral, fragrant, barely sweet.

Also peach, mango and lemon zest.
Ginger, cucumber, kale, celery, apple — pressed this morning.

Or go Super C, Lady in Red or the Nutrition Bomb.
Twice-baked, frangipane-filled, flaked almonds on top.

In the cabinet from six. Usually gone by ten.
Burnt on top, barely set in the middle.

Sits beside the berry almond tart and the pistachio raspberry.
Espresso-soaked, mascarpone-heavy, dusted dark.

Made with the same Campos we pour.
Prosciutto, rocket, provolone, pressed till it crackles.

Also ham, cheese and tomato, salmon, or the vegetarian focaccia.
Peanut butter, Protella, the original — by The Health Nutt.

Gluten-free, vegan, and a decent excuse at 3pm.