Merlo Coffee

Brisbane locals quietly point to Merlo Coffee as the “real Brissie” option in the International terminal.

This outlet sits airside in Brisbane International, past security and passport control, so you need a boarding pass in hand before you get near the espresso machine. It’s a grab-and-go style counter rather than a sit-down café, aimed at flyers moving between gates 75–79 and the main duty‑free run. Expect standard airport pricing: a regular flat white or cappuccino usually lands a couple of dollars above what you’d pay at a Merlo in the CBD.

Merlo roasts in Brisbane, and the blend here is the same house espresso you’ll find at their city stores, so the coffee has more local character than the generic chains scattered through BNE. Go straight for a flat white, long black, or double espresso if you care about the shot; milk texturing is generally better than what you get at the big global brands on the concourse. If they’re running brewed or batch options in the morning rush before 9:00, that’s the fastest path to caffeine.

Food is mostly pre‑made: sandwiches, wraps, banana bread, and pastries in a small chilled cabinet. Think quick fuel before a 14‑hour hop to LAX or DXB rather than a full meal. Prices sit in the usual airport range, with pastry items around the $5–7 mark and more substantial bites nudging into low double digits. If you want a proper hot breakfast, you’re better off hitting one of the larger cafés earlier in the check‑in hall before clearing immigration.

Timing matters: lines can spike sharply in the 07:00–09:00 departure wave when multiple long‑hauls leave from the International terminal. Staff typically move orders steadily, but a 10‑person queue can still add 10–15 minutes door to cup. One practical play: if you’re connecting from Domestic to International on a single ticket, aim to clear to the International side with at least 45 minutes spare, then grab your Merlo flat white on the way to the gate instead of gambling on the last‑call rush.