Anaerobic fermentation for the Columbian espresso came a slightly tighter shot and so generously crema’ed. The syrupy textured worked well with the rich cacao nibs stone fruit concoction - real good. Carbonic Masceration for the Kenyan filter made me think pineapples then with cooling pears - also liked this a lot
Terroir, a washed Panama Gesha as two single espressos started with a polite creamy stone fruit feel some subtle but persistent orange acidity, finished cleanly - real nice Washed Gesha from Honduras for filter was a beautifully complex number with a mix of smooth fruit flavours but also caramel and welcome acidity - excellent.
Kenyan washed for the first up espresso had prominent brown sugar and a round-mouth finish Temperature monitored Kenyan espresso- amazed by the distinct flavour profile that comes out at the target temps (37 and 35 deg) and the change in texture. The infrared temperature monitor was fantastic fun to use. Washed Panama Gesha (Terroir) pour over had some big floral notes, a rich range of fruit including distinct white peaches, while maintaining a lovely cleanness throughout
Husband is a massive fan of the Ona coffee beans and has been to the cafe in Canberra so we were super happy to hear it had opened in Sydney. We had birthday cake blend and raspberry candy both with milk. Excellent coffee and service is fantastic. Highly recommend if you are a picky coffee person like my husband. Worth the drive from the burbs.
Rounded bergamot on the Columbian espresso, nicely sweet finish with a bit of light lip coating acidity Off the hook Opal Gesha pour over had an amazing arrayed of flavours as it cooled, from an almost spicy start through tropical fruits, some grapefruit, umami then candied orange - awesome.
The space is different from other cafes in Sydney. Basically one long bench for all. I no longer need to travel to Canberra for an ONA coffee. I've visited a few times since they opened. On my most recent visit, I asked for a recommendation on beans to purchase for my new obsession with cold brew. It was recommended I try their Ethiopian Indigo beans. It was an excellent choice, as the resulting cold brew tasted like dark chocolate coated Cherry Ripe. Yum!
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