Oriberry Coffee, Hàng Trống

A beautiful vase from Oriberry Coffee in Hanoi.On my recent trips, I’ve had the very good fortune of having some outstanding coffee shops right next to my hotels, but in this case, good fortune had nothing to do with it. I’d deliberately picked my hotel, buried in the warren of narrow streets west of the lake in the heart of Hanoi’s Old Quarter (Hoàn Kiếm), because it was next to two of Bex (Double Skinny Macchiato) top two recommendations, Café RuNam and today’s Coffee Spot, Oriberry Coffee.

Oriberry is a Vietnamese social enterprise founded in 2010 to work closely with Vietnamese coffee and tea farmers, the ideals at the heart of the third-wave coffee movement. Oriberry is a chain of four coffee shops, which also double as retail outlets for its range of pottery, which is handmade in the nearby village of Bat Trang, and coffee, all of which is roasted in-house.

Oriberry serves two espresso blends, one, the 64 blend, a mix of Robusta and Arabica beans, the other, the 73 blend, pure Arabica. Both are available as espresso, while the 64 is also available as traditional Vietnamese Coffee, made with the cà phê phin cup-top filter. There’s also a range of Vietnamese tea and cakes.

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Mia Coffee

The sign for the new Mia Coffee roastery and cafe in Hoi An, two doors down from the original!Mia Coffee is in Hội An’s French Quarter, east of the old town, another recommendation from the tag team of Bex (Double Skinny Macchiato) and Simon (Fancy A Cuppa). Set back a decent way from the road, Mia Coffee occupies a low, single-storey building with a small, recessed terrace. Inside, the single space is open to the A-framed roof. Like The Espresso Station, it doesn’t have air-conditioning, relying on fans to keep things cool. It also bucks the usual Vietnamese trend of staying open until late at night, closing at five o’clock.

Like most of the independent coffee shops I’ve come across in Vietnam, Mia Coffee is a roaster as well as a coffee shop, championing links with Vietnamese coffee growers and only serving Vietnamese coffee. Unlike some, the range on offer is limited, with a single Arabica blend for espresso and traditional cup-top Vietnamese filter, plus  another for use at home, both available in retail bags.

A word of warning: Mia Coffee’s done so well that it’s outgrown its current premises and is moving. If all goes well, come October, Mia Coffee will be across the road in a new, purpose-built café/roastery that was under construction during my visit.

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The Espresso Station

The Espresso Station logo, taken from a sign halfway down the alley which houses it in Hoi An.The Espresso Station is a delightful little spot in Hội An, just to the north of the old city and, conveniently, just down the street from my hotel. Despite this convenience, I might have struggled to find it, since it’s tucked away down a narrow alley off the main street, Trần Hưng Đạo. However, forearmed is forewarned and, having read all about it after my friend Bex (of Double Skinny Macchiato fame) adventures in Vietnam last year, I knew what I was looking for.

The Espresso Station occupies a low, single-storey building with its own courtyard, which is where most of the seating is. It’s both roastery and café, with the roaster, a shiny 5kg job, tucked away at the back of the main building. Serving espresso, pour-over and traditional Vietnamese cà phê phin (cup-top filter), there’s also a range of tea, juices, plus a limited all-day breakfast menu and pastries.

There’s a blend for espresso and cà phê phin, using Arabica beans grown in Vietnam’s Dalat region, with a Vietnamese single-origin or another from Panama on pour-over. The espresso beans are available for sale, along with traditional cup-top filter (a steal at 25,000 Vietnamese Dong, or less than £1).

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The Workshop Coffee

My espresso surveys the room in The Workshop Coffee, Ho Chi Minh CityThe Workshop Coffee, right in the heart of Ho Chi Minh City (Saigon as was) was the one place that everyone said to visit. Tucked away on the top floor of an old building overlooking the main street of Đồng Khởi, it’s a glorious place, open to the roof, which soars high above and with windows on three of the four sides. Although the building’s old, inside it’s very modern, with a post-industrial look and feel, full of exposed brick, concrete floors, iron window-frames and with multiple lights hanging from the ceiling.

In this respect, it could be any coffee shop in any number of cities around the world, a warehouse loft in Brooklyn or Shoreditch for example, making it part of the global phenomenon of speciality coffee. This is followed through with the philosophy of its coffee, with direct trade at its heart, roasting high-quality single-origins in small batches on-site.

At the same time, it’s a very Vietnamese establishment, with an overwhelmingly local clientele and staff. The coffee too, is predominantly Vietnamese, the Workshop championing local Arabica growers, roasting them either as single-origins for filter, or blending them for espresso with other high quality beans from around the world.

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Caravan Exmouth Market

The Caravan logo from the sign outside the original Exmouth Market branch.Caravan is a rather successful chain of three coffee shop/restaurants, with a significant in-house roastery, supplying coffee shops all around the country with a variety of blends and single-origins. However, this is where it all started back in 2010 on the corner of London’s Exmouth Market. This is the original Caravan, which is still going strong, coffee shop by day, restaurant by night, serving excellent coffee and food throughout the day. Unlike others of its ilk, such as Notes and Grind, both of which now roast their own coffee, Caravan was a roaster from the start and, indeed, the original roaster is still down in the basement at Exmouth Market.

Caravan sits on a sunny, south-facing corner, windows on two sides, outside seating spilling out on Exmouth Market itself. Inside, coffee excellence is taken as standard, with a blend and single-origin on espresso, two more on pour-over and a third on batch-brew. However, Caravan is also about food, with table service to match. There’s an excellent, extensive breakfast menu until 11.30, with an all-day menu of small/large plates from noon. At weekends, brunch takes over from 10 until four. There’s also beer, cider, cocktails, spirits and a massive wine list.

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Barefoot Coffee Campbell

A bag of washed Camiseta coffee from Panana, roasted by Barefoot Coffee Roasters and on sale in its Campbell coffee shop.When I was staying with my friends in San Jose in California earlier this year, there was good coffee to be found, but you had to know where to look. Other than a couple of options in downtown San Jose itself, everything else is spread out in the surrounding suburbs and not that easy to get to without a car. An exception to this is Barefoot Coffee in Campbell, four miles to the southwest of downtown San Jose and conveniently located a 10-minute walk from the Hamilton stop on the excellent light rail system.

Barefoot Coffee Roasters is based in nearby Santa Clara and this is, so far, its only coffee shop. It’s a small, plain, modern building serving anything but plain coffee. There’s one option on espresso, plus decaf, with a choice of three beans on pour-over through the Kalita Wave, one of which is available as bulk-brew (but only in the morning). The choices change every couple of days: whenever what’s on runs out, the baristas switch over to the something else.

If you don’t fancy coffee, there’s a small selection of tea, while if you’re hungry, there’s a range of pastries and other sweet snacks.

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Sarutahiko Coffee Omotesandō

The Sarutahiko Coffee logo from the front of one of its bags of coffee.Sarutahiko Coffee is a small, but growing, coffee shop/roaster chain in Tokyo. This branch shares space with a bookshop and travel agent in HIS, a multi-level shop on a quiet street near my office, one of several excellent coffee options within a five minutes’ walk. It’s also another recommendation from the Commodities Connoisseur (although he visited the flagship Ebisu branch).

Sarutahiko roasts all its own coffee, a considerable selection of which is on sale at the Omotesandō branch. There is a variety of espresso-based drinks, either hot or over ice, while there’s a large range of single-origins (six) and blends (five) available as pour-over using the V60. Although there’s plenty of seating, the Omotesandō branch is rather unusual in that it only serves coffee in takeaway cups, so be sure to bring your own.

Sarutahiko has several neat features. For example, although it’s counter service, you are given a playing card when you order, with an identical playing card being put down on the counter with your coffee, so you know which one is yours. On the retail side, each coffee has a card with tasting and origin notes, with the card’s colour indicating the darkness of the roast. Genius!

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Luckie Beans, Glasgow Queen Street

Detail from the front of the Luckie Beans coffee cart on the concourse of Glasgow's Queen Street Station.When I ran into Jamie, owner of Luckie Beans, at the Glasgow Coffee Festival, I learnt all about the coffee cart which had opened, at rather short notice, the previous summer. Invited in by the management at Glasgow Queen Street Station, Jamie had all of two weeks to set everything up, including sourcing the cart and all the equipment.

The result is quite impressive and a welcome addition to the station. Although there are plenty of options nearby in Glasgow city centre, there’s nothing quite like having speciality coffee on the station concourse, especially if you’re waiting for a train.

The Luckie Beans cart serves a blend and single-origin on espresso, with the option to buy the beans. There are also various sweet treats and savoury offerings, including porridge and sandwiches. If that wasn’t enough, there’s also a small seating area, perfect if you have a few minutes to spare.

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The Steamie

Detail from the A-board outside The Steamie on Glasgow's Argyle Street on a sunny day in May. Reads: "The Steamie Coffee Co. Estd. 2014"The Steamie’s been on my list for a little while. On the eastern edge of Glasgow’s West End in Finniestan, it’s just along from The Cran’ (and pre-dates it by several years). So it made sense to call in for lunch on my one-day, post Glasgow Coffee Festival tour. That and I’d run into the owner, Stephen, at the festival the day before, where he’d extracted a promise that I’d pop by…

Stephen, by the way, has been nagging, I mean, politely requesting, that I visit The Steamie for a couple of years now. It turns out that my failure to do so was not down to slackness on my part. No, I was waiting for The Steamie to start roasting its own coffee, which it did at the end of January. Well, that’s my story and I’m sticking to it.

As well as coffee and a range of loose-leaf teas, The Steamie has an excellent range of cake, plus an all-day breakfast/lunch menu, serving the likes of muesli and porridge, along with toast, three options for poached eggs (meat, fish, veggie) and another three for baked eggs skillet (two veggie, one meat). There’s also soup, plus sandwiches (eat in/takeaway).

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The Local Coffee Stand

Detail from the A-board outside The Local Coffee Stand in Tokyo, promising Wifi, power and a second floor.The Local Coffee Stand was a chance discovery in Tokyo, conveniently located halfway along my walk from my hotel in Shibuya and the office in Minamiaoyama. I passed it on the second day, when the A-board caught my eye, and the following day, I popped in for a cappuccino to take to the office with me. Of all the places I visited in Tokyo, it perhaps reminded me the most of a western, third-wave coffee establishment in layout as well as look and feel. It also kept what I call “western hours”, opening at 8am, whereas a lot of more traditional Japanese coffee shops don’t open until 10 o’clock or even noon.

The Local was set up by the people behind Good Coffee, an online resource for finding good coffee in Tokyo. The coffee shop, which showcases roasters from around Japan, is on the ground floor, while the floor above is used by Good Coffee as its training centre and coffee academy. The Local’s not a huge spot, with space for maybe a dozen people in the seating area at the back, with three more at the counter. There’s espresso, bulk-brew and pour-over, plus cake for those who are hungry.

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