“I love its well-rounded butterscotch and chocolate notes,” says Daniel Sorridimi of Sana Mediterranean and Blackwood in Sydney. “We served Toby’s at the cafe where I first learnt to make coffee when I was 18.” Ashley Young from Sydney’s Delisia Panino & Espresso is also a fan: “This holds its own on flavour,” he says. “The aroma and taste are smooth rather than sharp or sour, it’s easy-drinking as an everyday coffee and reasonably priced for what you get.”

“It’s Fairtrade and organic certified, made up of beans from East Africa, Colombia and Brazil, so there’s real traceability behind it,” says Kelvin Gunawan of Sydney cafe Dutch Smuggler, which specialises in Indonesian coffees. “We ethically source our beans at Dutch Smuggler too, so it’s a principle I look for even when I’m grabbing coffee off a supermarket shelf. Flavour-wise it’s bold and well-balanced, with a lovely sweet aroma and a smooth finish that holds up nicely in milk.”

“This is my choice for a pour-over or plunger coffee,” says Emilio Rogliano of Bellboy Cafe in Melbourne. “Unbelievably good value and one of the few using woodfired as a method of roasting. It tastes soft with some sweet honey flavour and subtle caramel and nutty tones. I also use Illy Classico (250g, $18) for a traditional Italian stovetop coffee. I love the ritual of the stovetop method as it reminds me of growing up in an Italian home when stovetop was the only coffee that was brewed.”

“A reliable medium roast that’s easy to work with and consistently produces a balanced cup,” says Vinh Tram of Sydney’s Humble Bakery. “It has sweet notes of stone fruit and honey; the flavour is smooth and well-rounded, with enough complexity to enjoy as a black coffee, while still holding up well in milk-based drinks. The body is medium, with a silky mouthfeel and a clean finish. It’s forgiving to dial in, making it a great choice for home coffee enthusiasts who want dependable results without spending specialty coffee prices.”

“It’s a bold, punchy blend that keeps every sip interesting,” says Caitlyn Lurati of Arthur’s Milkbar in Melbourne. “It’s a slightly darker roast, with stronger intensity and the classic flavours of Belgian chocolate and hazelnut, plus the added complexity of forest fruits, so each cup stays balanced but with a real kick. It works just as well as a straight espresso or with milk.”

“A medium-light roast with a clean, vibrant profile, offering bright fruit notes, gentle sweetness and a smooth finish with hints of stone fruit and soft caramel,” says Gauthier Hamy of Cafe Loulou in Sydney.

“I like it for that darker coffee flavour that’s not too strong,” says Gabe Badorrek of HAM Cronulla in Southern Sydney. “I use it in a French press or stovetop, it works really well for both. It’s also pretty forgiving, so it’s hard to get a bad brew. For the price, I reckon it’s about the best you can get without buying from a specialty roaster.”

“The medium-dark roast with chocolate notes makes for a versatile flavour profile that works for milk-based and black coffees,” says Ryan Dwyer of Bay Ten Espresso in Sydney.

Instant coffee gets a bad rap, but two baristas rate this – Ryan Dwyer and Dan Sorridimi. One for convenience, the other for sentimentality. Dwyer says: “I’m up before dawn, so I need a reliable coffee before I even leave the house. This is quick, consistent and gives me the caffeine hit I need for the commute. It has a smooth, well-rounded flavour with gentle roasted notes, a pleasant aroma and a surprisingly balanced body for instant coffee. It’s not trying to replicate a specialty cafe coffee, but it delivers an enjoyable cup that’s easy to make and excellent value for money. Meanwhile, Sorridimi’s taste for Nescafe is thanks to an emotional connection: “For pure nostalgia, I also love Nescafe Gold. It brings back fond memories of dipping shortbread into my Nonna’s coffee as a child. That’s where my love of coffee first began,” he says.