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 > The Australian city that became a global food and drink powerhouse 
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> Sydney or Melbourne? It’s the great Australian city debate, one which pits the commerce, business and money of Sydney against cultural, arts-loving, coffee-drinking Melbourne. 
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> While picking one can be tricky, there’s no denying that Australia’s second city, home to 5.2 million people, has a charm all of its own. 
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> Melburnians (never Melbournites) get to enjoy a place where nature is close by, urban delights are readily available and the food and drink scene isn’t just the best in Australia, but also one of the finest in the world. 
> There’s no better way to start a trip to Melbourne than with a proper cup of coffee. Coffee is serious stuff here, with no room for a weak, burnt or flavorless brew. The history of coffee in Melbourne goes back to the years after World War II, when Italian immigrants arrived and brought their machines with them. 
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> Within 30 years, a thriving cafe scene had developed and, as the 21st century dawned, the city had become the epicenter of a new global coffee culture. The iconic Pellegrini’s on Bourke Street and Mario’s in the Fitzroy neighborhood are the best old-school hangouts, while Market Lane helped lead the way in bringing Melbourne’s modern-day coffee scene to the masses. 
> Kate Reid is the best person to speak with about Melbourne’s coffee obsession. The founder of Lune Croissanterie, she was once a Formula 1 design engineer and has brought her expertise and precision to crafting the world’s best croissant, as well as knowing how to brew a coffee, and specifically a flat white, just the way it should be. 
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> “Good coffee is just ingrained in everyday culture for every single Melburnian now,” says Reid. “I think that that peak of pretentious specialty coffee has come and gone, and now it’s just come down to a level of a really high standard everywhere.” 
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> That’s clear when she pours a flat white. Describing herself as a perfectionist, the way she froths the milk and tends to the cup is a sight to behold.
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