How We Rank Cafés

Publishing a list is simple. Defending it is not.

If standards are unclear, rankings become expressions of taste rather than judgement. For this reason, our assessment of cafés follows defined criteria. These criteria are applied consistently and weighted deliberately.

Eligibility

Only cafés that have operated continuously for at least five years are considered. Time is not an advantage within the ranking; it is the condition for entry. Establishments that have not endured market cycles, rent increases, staffing shifts, and changes in customer behaviour are not assessed.

Endurance is the first test.

1. Longevity (2 points)

We believe businesses tested by time reveal the strength of their leadership and the clarity of their purpose. A café that has lasted has faced pressure and adapted without abandoning its identity.

Longevity, however, is not measured by survival alone. We look for signs of maturation — refinement of the menu, steadier service, clearer direction. A café that improves over time scores higher than one that merely persists.

2. Menu and Service (2 points)

A café discloses itself through execution. The menu should be focused and coherent, with coffee that is reliable and food that supports rather than overwhelms the concept. Excess is not evidence of ambition.

Service is evaluated for consistency and competence. We value experiences that hold on an ordinary day, not just when the room is full. Performance is less important than reliability.