Well, much of the world sure seems to think so. It's safe to say, says food critic Pat Nourse, Australian coffee is among the best in the world. He should know, having served on a voting panel for Oceania. More than one expert says that quality green coffee and micro-roasters contribute to coffee success in Australia. There's something else—the unique café culture—that might be responsible for the rest. Suppose customers ask about a bean's origin. Most baristas know where the beans were grown, the producer, and the variety. The café will often list what coffees are in season and when they were harvested and roasted. Many customers appreciate the attention given to the food on the menu, too, not just the coffee.