Edinburgh's original specialty roaster, and the operation every cafe that came after took its cues from. Staff offer samples from two rotating batch brews before you order.

The roastery is on Thistle Street, not off-site. Staff testing new lots mid-service will hand you a pour-over of whatever they're working through before you've ordered.

Siphon coffee done to industry standard in a New Town room where doses are weighed and the staff can hold a proper trade conversation. The flat whites match.

A working roastery run by Brazilian owners who source directly from producers they know by name, with a fact sheet per cup that proves they mean it.

New Town espresso bar running a Slayer and a rotating cast of Danish roasters. Ask the barista what's on, they'll tell you which farm it came from.

The seasonal drinks programme has real flavour logic behind it, specific combinations rather than trend-chasing. The espresso underneath is balanced enough to justify the visit even without the specials.

The one address in New Town where Turkish coffee is the main event, not an afterthought. The bagels make a good reason to stay.

A Frederick Street brunch spot where the coffee is taken seriously enough to source locally. The kind of room where a flat white and a full plate both make sense.

The espresso on George Street is more considered than the tearoom setting suggests. One of the more comfortable stops in New Town, with a coffee programme that earns its place.