Sweven roast their own, sourcing competition-circuit lots and rare varietals that rarely make it into a cup you can walk in and order.

A working Southville roastery with four named single origins and the flavour vocabulary to back them up. Buy a bag of the Ethiopian; the floral tea and lime notes hold at home.

Boona Boona roasts on-site, so the beans in your cup were roasted this week. The address is an industrial unit in Bedminster, which is either a deterrent or the whole point.

Colonna Coffee across espresso, batch brew, and hand brew, with a rotating single origin available in all three formats. If there's a Zambian on the hand brew, that's the order.

Triple Co Roast on the bar, indie guest roasters cycling through seasonally. The brunch is what fills the room, but the espresso programme is the reason to come back.

The owner runs the floor, the kitchen, and the espresso machine. Come for lunch; you'll stay longer than you planned.

Cash-only, run by Mike, and the baked goods justify the trip before you've touched the coffee. Eccentric décor, neighbourhood pricing, and the kind of regulars who've been coming for years.

A compact cargo hut beside Bristol's most famous Banksy, with espresso solid enough to bring the regulars back even when the mural's worn off.

The owner knows his Colombian beans, and he'll talk you through them if you let him. Tell him how you take it; he adjusts to match.

The sandwiches are doing serious work: coronation chickpea, burrata pesto, ingredients sourced with genuine care. Coffee holds its own alongside.

A coffee van in Victoria Park with a cappuccino worth the stop. The park walk takes you past it anyway.

Extract Coffee from St Werburghs in the cup and a brunch menu that earns its own loyal following. The neighbourhood formula, at three Bristol sites, without compromise.

A well-run neighbourhood spot on Gaol Ferry Steps where the espresso is pulled right and the staff treat you like you've been coming for years.

Good espresso and inventive cakes in a room packed with plants. Southville regulars treat it as a second living room.

The vegan breakfast is why people make the trip to East Street. Coffee holds its end up.

Inside Windmill Hill City Farm, with home-grown produce on the menu and a flat white that holds its own. Come for the food and the setting, not the coffee programme.

The Tobacco Factory's resident bakery, where the sourdough is the reason Southville comes and the coffee is good enough to come back for on its own. Get there on a Saturday when both are at their best.

The sourdough crumpets and brisket sandwiches are the reason most people come. The flat white is good enough that regulars mention it without prompting.

The pastry counter is the main event; the coffee rotates on single origins by season and holds up better than most bakery counters.