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Coffee is the only thing champion roaster Daniel Wu does at Ratio, but he does it better than most. The modest micro-cafe hides a four-seater bar behind the espresso machine. Pull up a stool and ask for a recommendation. Wu carefully sources, roasts and brews each batch, and his enthusiasm is contagious – you’ll be swapping your skinny cap for his signature “dirty ratio” (custardy freeze-distilled milk layered with rich espresso) in no time.

Best for: Delving deeper into your daily cup.