Adelaide Coffee Guide: Leisurely Coffee Featuring ONA Beans & Must-Try Ube Toast

 My Adelaide journey is coming to an end, and today I want to share the café that served as my “grand finale.” It’s Leisurely Coffee, located at 219 Gilbert St, Adelaide SA 5000.

Interestingly, Leisurely wasn’t even on my original café list. While I was in Adelaide, a follower recommended it in the comments. Once again, the wisdom of the crowd proved right. I looked it up and saw how popular it was — and more importantly, I noticed that Leisurely regularly features beans roasted by ONA Coffee.

At that moment, I thought: Well, doesn’t this perfectly make up for my decision not to visit Canberra?

If you’re a coffee lover in Australia, ONA needs no introduction. Choosing their beans as a house staple is simply a smart move.

Like most Australian cafés, Leisurely opens early and closes around 2 p.m. Australians flock to cafés in the morning and around lunchtime, and this place was absolutely packed — nearly every seat taken.

A Community Café with History

The Gilbert Street location was formerly a modest neighborhood café called Paddy’s, beloved by locals. When Leisurely took over, they renovated the space and upgraded the kitchen, giving it a more modern feel while still preserving the community atmosphere. There’s now a retail section and outdoor seating, making it more spacious and welcoming.

One detail I loved: they follow a “don’t replace it if it’s not broken” philosophy. The three-group Synesso espresso machine behind the bar has been serving coffee here for over a decade, dating back to the Paddy’s era. It’s been repainted, but it’s still the crown jewel of the café.

The Coffee Experience

Right at the entrance, there’s a sign proudly announcing that many of their key offerings use ONA beans — which immediately raised my expectations.

Their menu clearly indicates which beans are used for black coffees and milk-based drinks. While their regular selections rotate occasionally, they also collaborate with smaller local Adelaide roasters, which you can see displayed on their shelves.

When I visited, their house blend featured ONA’s Maple — an espresso blend that can stand shoulder to shoulder with their iconic Raspberry Candy.

What impresses me most about ONA is their roasting consistency. Take Raspberry Candy, for example. Even though the blend composition may appear unchanged, the ratios are adjusted each harvest season to maintain a consistent flavor profile year after year. No matter when you drink it, you get the same experience.

That feeling of “let the professionals handle it — you just enjoy” is such a luxury. Isn’t that the highest level of mastery for a roaster?

Maple itself is a blend of Ethiopian Lekempti natural G4 and Ethiopian Kaffa washed G2. Some people might be surprised to see G4 beans in a blend. Natural-processed coffees do tend to have higher defect rates than washed coffees, and G4 naturals may retain fruit sweetness but have slightly lower clarity.

Even so, Maple absolutely delivers in the cup.

I ordered it as a flat white, and honestly, it feels like it was made for milk. Smooth and rounded, with notes of citrus cream, caramel biscuits, and toasted nuts. Balanced, approachable, and incredibly comforting.

A Bright and Lively Long Black

I also tried a single-origin Ethiopian washed heirloom espresso from Peninsula Coffee, a small local Adelaide roaster. I had it as a long black.

The acidity was electrifying — bright and lemon-like, instantly refreshing. Then came notes of maple syrup and a touch of black tea, almost like sweetened tea. The sweetness wasn’t heavy; it felt juicy, as if the acidity itself created a mouthwatering effect.

Whenever I visit a café, I love chatting with the baristas about the beans. This time, to help me understand better, the barista literally peeled the information card off the hopper and showed it to me. (And by the way, that thing on the card wasn’t gum — it was just old Blu Tack. 😂)

The Toast That Surprised Me

Australia does many things well. But sweetness? I just can’t fully embrace it.

So why did I order their signature toast?

Because it had a “Special” tag on it.

As a Libra, I’m weak when it comes to anything labeled “special edition.” Curiosity wins. Price? Didn’t even look.

This Southeast Asian-inspired toast introduced me to something new: ube ice cream.

Ube is a purple yam from the Philippines and an essential ingredient in Filipino cuisine and desserts. It has a natural sweetness with a unique nutty aroma — somewhere between vanilla, coconut, and toasted nuts. It’s far more interesting than plain vanilla ice cream.

And visually? That vibrant lavender-purple color is completely natural and absolutely eye-catching.

The toast was topped with brown sugar boba, mango, shredded coconut, cornflakes, and condensed milk. But here’s the key — the owner is Chinese, and he adjusted the sweetness. The moment I tasted it, I knew: this was not “Australian sweet.”

For someone like me who doesn’t love sugary desserts, it satisfied my curiosity while remaining pleasantly balanced. Even those who usually avoid sweets could handle this.

If you let the ice cream melt slightly into the toast, the texture becomes softer and more elastic — almost chewy in a satisfying way.

All in all, after finishing this plate, I felt like I didn’t even need to eat the next day. 😂

Patio Coffee Roasters Adelaide | Epic Front Café Back Roastery Experience in South Australia

Because I love coffee, I find myself filled with extra motivation and a quiet kind of joy. That passion pushes me to go farther, to explore more places, and to discover those hidden, small-but-beautiful gems.

What is the meaning of travel, really? I think everyone has their own answer. For me, I simply enjoy living for a while in a place where no one knows me—wandering through unfamiliar streets on my way to yet another café. Along the way, you encounter moments that can feel even more beautiful than the scenery itself.

It’s not that I insist on leaving the city center and traveling all that way by train. It’s just that the roastery I want to visit can only exist somewhere a little more tucked away. And honestly, that’s part of the charm.

Today’s café isn’t your typical first pick for casual coffee drinkers. Its location makes it clear: it either serves the surrounding community or it’s a true destination café. Far from downtown and removed from the usual tourist attractions, it’s the kind of place you visit intentionally.

I’m talking about Patio Coffee Roasters, located at 217/219 Richmond Rd, Richmond SA 5033.

The moment you see it, you’ll probably think: this place is huge. A massive billboard-style sign stands at the entrance, visible from far away. There’s even an old, retired coffee roaster placed outside as decoration, stamped with the words “caffeine dealers.” Instantly, the vibe hits.

The keywords displayed above the entrance reveal the breadth of their operations and the strength of their production and supply chain. In fact, Patio’s core business is primarily B2B. This “front café, back roastery” setup is more of an extension—serving the local community while doubling as a functional workspace.

If you’re interested in roastery cafés or in understanding the local benchmarks of the coffee industry, Patio is absolutely one of Adelaide’s heavyweight representatives.

A Journey Through Aroma

When the automatic doors slide open, the first thing you see is a large coffee equipment display. Patio partners with numerous cafés and restaurants, offering custom roasting services. With over 20 years of experience in specialty coffee—from sourcing premium beans and applying advanced roasting techniques to providing professional training and guidance—they offer truly comprehensive, one-stop solutions.

Further inside, there’s a dedicated retail area for coffee beans and brewing tools. From pour-over to espresso, enthusiasts are given an immersive space—not only to taste high-quality beans but also to explore impressive equipment. At some point, you start wondering: is this still a café, or have I stepped into a coffee expo?

The primary function of this location is roasting and office operations, so the design resembles a modern warehouse. Seating is relatively minimal across the wide, open floor plan. A long, well-organized bar separates espresso and pour-over stations, with a dessert display in between.

On both sides of the space are storage rooms and offices. Straight ahead, behind glass, sits the roasting room—sealed off from the rest of the café. Inside, a roaster works quietly. I’ve noticed something universal: roasters around the world tend to have introverted personalities. Otherwise, how could they handle such solitary work? When he caught me photographing him, he turned and smiled. It was a small, warm moment.

Beyond selling coffee equipment and tools, Patio also offers rental and repair services. It’s clear they act as a key distributor for several coffee equipment brands in Australia. Depending on a client’s needs, they provide complete setup packages—everything from major machinery down to the smallest brush and milk pitcher.

They also offer full equipment diagnostics, troubleshooting, routine maintenance, calibration, adjustments, and replacement of worn or damaged parts.

And that’s not all—they provide professional coffee training for both industry professionals and enthusiasts. Let’s just say… training in Australia isn’t cheap. Skilled labor comes at a price.

Let’s Talk About the Coffee

Near the entrance, the wall displays a “This Week Only” feature. This week’s house blend is a Colombian SOE (Single Origin Espresso) called “The Hunter.” It’s a newly redesigned profile aimed at enhancing its signature flavor characteristics.

One of the coolest challenges for roasters is dealing with the unpredictability of agricultural crops. By adjusting origins and blending strategies, they strive to maintain consistent flavor profiles year-round. This washed Colombian SOE features beans from two exceptional regions: El Peñol and Galeras.

I ordered a flat white. The flavor was noticeably different from other flat whites I’ve had recently. There were strong notes of vanilla and caramel, with a hint of buttery biscuit. Surprisingly refreshing for a milk-based drink in the summer.

The body was rich, yet incredibly smooth, which made it exceptionally drinkable. Comfortable. Clean. A little special. It was my first time experiencing a Colombian SOE with this kind of creamy, layered expression.

I also tried a Brazilian SOE—my go-to order in Australian cafés: a long black. I have to say, the quality of Brazilian beans in Australia is outstanding. The best expressions of Brazilian terroir truly shine here—red fruit, chocolate, caramel. When Brazilian acidity turns playful, it reveals a side you may have never known.

Absolutely delicious. Bold enough to rival Africa’s “fruit-forward little sprites.” I can confidently say the best Brazilian coffees I’ve had were in Hong Kong and Australia. The sourcing there is simply different from what we typically see in mainland China.

Here’s a little secret: when you’re abroad and you see carrot cake in a café, order it. It pairs perfectly with black coffee. Sadly, carrot cake isn’t that common in Chinese cafés.

First, it avoids the overly sweet profile often associated with Australian desserts. It’s not too sweet—very friendly to Chinese palates. Second, it’s not greasy. The crumb has a slightly rustic texture, and when coffee seeps into those tiny air pockets, the flavor becomes incredibly captivating.

That’s years of accumulated experience talking. I don’t share this with just anyone.

On the train ride back to the city center, I stared out the window and wondered: if I lived here permanently, would I eventually feel bored?

But isn’t a certain kind of boredom also a form of happiness?

Sometimes I think Australia and China should strengthen cultural exchange. More Chinese people should come here to experience this relaxed pace of life. And maybe Australians should spend time in China—gain perspective, understand how fortunate it is to live without constant pressure.

In the end, the way life is meant to be should be defined and created by ourselves.

Step outside. See more of the world. Your heart will grow brighter for it.

Veneziano Coffee Adelaide Review | World’s Top 100 Coffee Shop #19 in Australia Specialty Coffee Guide

 As I’ve always believed, the best way to understand a city is to start at its city hall — and in Adelaide, that’s exactly where my journey began.

When you mention Adelaide, you inevitably think of its namesake. The city was named after Queen Adelaide, wife of King William IV of the United Kingdom. Inside Adelaide Town Hall stands a marble statue of Queen Adelaide, sculpted by British artist Francis William Woodington. Originally installed in 1864 beside the main staircase, the statue commemorates the woman for whom the city was named.

After joining a guided tour and learning more about Adelaide’s history, I found myself reflecting on how remarkably forward-thinking its urban planning was. The city center follows a precise grid layout, with east–west and north–south streets intersecting at perfect right angles. It feels logical, intuitive, and incredibly easy to navigate.

With a metro card in hand, setting off on a spontaneous city walk feels effortlessly enjoyable.

Today’s café destination carries a reputation of its own. With eight locations across Australia, it’s something of a “white moonlight” in the hearts of many Australian coffee lovers — a brand that inspires both loyalty and admiration. The location I visited sits at 111 Melbourne Street in North Adelaide: Veneziano Coffee.

Founded in 2002, Veneziano Coffee is widely recognized as one of Australia’s pioneers in specialty coffee. Over the years, they’ve built a reputation for consistent, high-quality roasting. In the 2025 World’s 100 Best Coffee Shops ranking, their flagship store at Melbourne International Airport (Terminal 1) earned an impressive No. 19 spot.

The ranking describes the airport location as one of their newest and finest stores, offering specialty coffee, excellent food, and the full Veneziano experience. Whether you’re grabbing a quick takeaway or relaxing before your flight, it’s considered an ideal stop.

Although I didn’t have the chance to visit the award-winning airport store this time, discovering Veneziano in Adelaide was more than enough reason to experience their roasting philosophy and café offerings firsthand.

The Adelaide location embodies the classic Australian neighborhood café atmosphere. Nearly every seat was occupied, filled with locals gathered in small groups, chatting and catching up. Like many Australian cafés, it offers both indoor and outdoor seating, allowing you to choose whatever suits your mood.

Veneziano is clearly focused on specialty coffee, with a relatively simple food menu. Beyond coffee, they offer light pastries and sandwiches. As is typical in many Australian cafés, there’s no table service — you place your order at the counter.

I especially appreciated the interior design. It blends Victorian-era neoclassical elements with subtle modern touches. Upon entering, you’re greeted by a semi-open central island bar beneath classic chandeliers, while ornate plaster detailing decorates the ceiling above.

Two adjoining rooms serve as additional seating areas, accommodating both intimate two- or three-person meetups and larger communal gatherings. It’s easy to see why it’s a favorite neighborhood meeting spot.

When I visited, many elderly locals were engaged in lively conversations. There was a warm, unfiltered sense of Australian community charm — what I’d describe as an everyday authenticity. The atmosphere felt like someone’s cozy living room: welcoming, relaxed, and genuinely approachable.

Whenever I order coffee, I always ask about the beans first. At Veneziano, I had the pleasure of standing in front of their bean display while the barista explained their core espresso blends like a museum curator presenting treasured exhibits.

One thing I noticed during my café visits in Australia: a 250g bag of beans typically costs around AUD 18–20. Compared to reseller prices back home, it feels like an incredible value. I was honestly tempted to stock up for the entire year.

I chose their signature espresso blend, “Elevate,” one of their staples and particularly well-suited for milk-based drinks. It’s composed of 50% Brazil and 50% Colombia.

The Brazilian component comes from the Serra Negra region, representing classic Brazilian flavor characteristics. The Colombian beans are sourced from smallholder farmers within the Coocentral cooperative in Huila. Veneziano has maintained a direct-trade relationship with Coocentral for four years.

I care deeply about bean origins because once you travel beyond your home country, you begin to see how cafés often highlight lesser-known growing regions. Different terroirs create entirely different flavor expressions — and that’s where the true joy of tasting lies.

I ordered a flat white using Elevate. The dominant notes were milk chocolate and nuts, layered with a gentle honey-like sweetness. The texture was silky and full-bodied, beautifully balanced. It’s a versatile, everyday blend that appeals to a wide range of palates.

The second blend I tried was “Soar,” composed of 45% Colombia, 20% Brazil, and 35% Ethiopia. In my opinion, this one is best enjoyed as black coffee, allowing its bright, clean acidity to shine.

Its origins are equally fascinating. The Colombian portion also comes from Coocentral smallholders. The Brazilian beans are sourced from Mantiqueira, located in Minas Gerais along the Serra da Mantiqueira mountain range — a region with a long-standing reputation for producing high-quality, award-winning coffee.

The lot used here comes from smallholder regional batches, and interestingly, it showcases pronounced red fruit characteristics — quite unusual for a traditional Brazilian profile.

The Ethiopian component is sourced from the Sodu washing station, established in 2018 in Uraga, Guji. More than 800 farmers cultivate coffee on small farms averaging two hectares each. This micro-region benefits from unique growing conditions, producing coffees known for intense florals, layered complexity, and a sweet, lingering finish.

With such a detailed regional composition, my expectations were high. I ordered Soar as a long black — and it exceeded them.

If I hadn’t told you the blend breakdown, you might never guess it contained Brazilian beans. There were no chocolate or nut undertones. Instead, it burst with juicy fruit character — bright, clean acidity with notes of cherry and red berries. It was vibrant yet refined, incredibly smooth, and deeply satisfying.

To finish, I ordered a scone. It was reheated before serving to ensure it arrived warm, accompanied by cream and strawberry jam. I particularly enjoyed the addition of raisins, which added both texture and sweetness.

Adelaide is famous for its wine production and exceptional grapes. A warm scone studded with sweet raisins felt perfectly fitting — comforting, indulgent, and surprisingly filling.

Perhaps just a simple café visit.

But in a city like Adelaide, even a cup of coffee carries a sense of place, history, and quiet sophistication.

Exchange Coffee Adelaide | World’s Top 100 Coffee Shop (#37) You Must Visit

 Beep, beep, beep—after a 2-hour-and-45-minute flight from Brisbane with Qantas, I landed in Adelaide, the capital of South Australia. Funny enough, the first time I ever heard the name Adelaide was years ago, back when I was still a student, from a lyric in the song Melbourne, Sunny: “the view from the Adelaide Hills…” Somehow, at that moment, a tiny seed was planted in my mind. Adelaide—nice name. I want to go there.

Time passed. I fell in love with coffee, and with Australia. I often joke that Australia is my “happy homeland.” Now, on my second visit, I’m continuing a deeper exploration—almost like a quiet calling that pulled me from the Northern Hemisphere to the Southern.

As Australia’s fifth-largest city, Adelaide is special for one key reason: it was planned before it was built. With a population of about 1.3 million, seeing it from the air honestly felt a bit like The Truman Show. The city has preserved more historic architecture, and the pace of life here feels calmer and more at ease—Australia’s laid-back vibe, fully dialed in.

No matter how many cafés you plan to visit in Adelaide, there’s one place you absolutely shouldn’t miss: the State Library of South Australia. I actually wrote most of my café notes right there—it was incredible. On the second floor, there’s a clock that’s over 140 years old. It still needs to be manually wound every single week, and for 140 years, the librarians have done exactly that. If that isn’t tradition and continuity, I don’t know what is.

I stood next to the clock, read its plaque, and could clearly hear the steady, powerful ticking of the hands. I don’t know why, but that moment genuinely moved me. Oh—and Adelaide is 2.5 hours ahead of China.

We may not have lived through history from a century ago, but the old books here bear witness to it. Every single one is available to be opened and read. My eyes landed on a book first published in 1959, LOVE and the French. Inside, there was a borrowing notice pasted on the page. The moment my fingers touched it, I felt connected to everyone who had ever held this book before me.

Much like the cafés I love, today’s highlight—Exchange Coffee, located at 12/18 Vardon Ave, Adelaide SA 5000—was one of the places I most looked forward to on this trip. And it absolutely delivered. The cafés I want to visit—no matter how far—they’re always worth the journey.

Exchange Coffee is a specialty café in Adelaide and incredibly popular with locals. Honestly, no matter when you show up, it’s almost always packed, inside and out. Founded in 2013, it’s already been around for more than a decade. Will it last a hundred years like that library clock? Who knows. But what we do know is that it earned a spot on the 2025 World’s 100 Best Coffee Shops list, ranking #37—and that’s no joke.

True to its name, Exchange feels like a hub for flavor exchange. The team is committed to sustainable, responsible sourcing and thoughtful roasting. Interestingly, the street it’s on used to be a quiet little lane with barely any decent food or drink spots nearby. Their original goal was simple: to give Adelaide an exceptional coffee experience and build a real coffee-centered community. Over time, the area came alive, and in 2023, they even doubled the size of the original space.

After more than ten years of deeply rooted work in a micro-community, Exchange has managed something rare: even as the space expanded and evolved, it never lost its warm, neighborhood feel. In Australia, most cafés offer table service—you sit down first, and a barista comes over to take your order. The menu here is clear and well designed, and this visit, I was fully focused on coffee.

At the bar, there are three espresso options available. One is decaf; the other two are single-origin espressos. Exchange’s core philosophy revolves around “bean sourcing,” so many of their coffees rotate in as guest roasters. Their mainstay beans come from Market Lane Coffee, a well-known Melbourne roaster I’ve visited before—and they even sell Market Lane merch in-store. You’ll also discover several smaller, beautifully curated Australian roasters here.

After chatting with the barista, I went with the most classic option: a Brazil SOE from Market Lane. The beans come from Chapada Diamantina, Bahia, and are naturally processed, using Catuai and Topazio varieties. (Topazio was developed in the 1960s by the Agronomic Institute of Campinas and is a hybrid descendant of Mundo Novo and Red Catuai.)

I ordered a flat white with this bean—and wow. Clean, pure, high sweetness, perfectly balanced. The kind of Brazilian coffee that immediately tells you: this green bean was not cheap. How does a single-origin Brazil stand on its own like this, without blending, and still hit so hard? Unreal. Brazil probably can’t even keep beans like this for itself.

Flavor notes? Maple syrup, milk chocolate, and creamy cake. I’d heard that coffees from this region often show nutty, creamy characteristics with a full body and long finish—and this cup absolutely nailed it.

The real surprise, though, came from another bean: a washed El Salvador Pacamara. I ordered my go-to Australian pairing—a long black. One sip. Just one. Completely won me over.

The lemon acidity was insanely clean and bright—so bright, yet incredibly comfortable. Lively, vibrant, penetrating, with both clarity and depth. Then the sweetness kicked in, layering beautifully across the palate, followed by hints of chocolate and lightly roasted nuts, finishing with a touch of caramel.

I was genuinely tempted to buy a bag, but sadly, it was already sold out. Still, I walked away discovering a fantastic roaster: Floozy, founded in 2017 and based in Newcastle, New South Wales. If you ever come across them while traveling, do yourself a favor and grab a cup—their roasting style is seriously impressive.