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.

The Hideout Specialty Coffee Brisbane | Best CBD Coffee Spot for Office Workers (4.9⭐ Reviews)

 Before I realized it, a full week had already passed since I arrived in Brisbane. Honestly, when it comes to the lively core of the CBD, you can get the hang of it in just three days. A friend of mine who lives in Spain once told me that lying on the grass is a “mandatory course” here. So I did—sitting on the lawn with a bit of middle-aged rebellion that definitely doesn’t belong to the stereotypical “blue-haired retiree.” Around me, people were zoning out, reading books, or lying down scrolling on their phones. Living under the open sky, using the earth as your floor and the heavens as your roof—this kind of carefree ease feels like a form of self-kindness. The unspoken rule? Nobody’s allowed to make me work.

And yet, in the end, between sightseeing on public transport and fully committing to lawn-mode, I chose a third option: heading back to the hotel to grab my laptop, then making my way to the State Library to use the Wi-Fi and write. Yes—this very article was written inside the library. Even though my life is far less hectic than it once was, I still find myself constantly negotiating between rest and productivity, searching for some inner equilibrium. I’ll admit it—I don’t always handle it well. I feel conflicted, sometimes even guilty, as if I’m wrestling with an internal voice that’s never quite satisfied with me.

Today, I want to shift gears and step into the everyday rhythm of Brisbane’s office workers, and explore what a café designed to serve them looks like. That brings us to The Hideout Specialty Coffee, located at Ground Level, 340 Adelaide Street, Brisbane City QLD 4000.

Hideout is a relatively young local coffee brand, founded in 2020—right before the pandemic hit. With strong support from the local community, it grew from a small café into a much-loved Brisbane staple. In addition to the Adelaide Street location, they opened a second shop in 2024 at 100 Edward Street, just a short walk away. Both locations are squarely focused on serving Brisbane CBD professionals—right in the city’s beating heart.

The Adelaide Street café sits on the ground floor lobby of an office building, so its operating hours naturally follow the rhythm of the workday. Most of the customers are people who work in the building itself. The lobby becomes the café’s built-in “soft furnishing”—an open, airy layout that puts the spotlight firmly on the coffee, while still preserving the warm, neighborhood feel of a community café. Think of it as an office worker’s morning tea spot.

What’s especially impressive is its reputation. In an environment where there’s no culture of “leave a five-star review for a freebie,” Hideout still manages to earn a 4.9 rating from over 500 Google Maps reviews—that’s genuinely rare.

The menu design is also quite intentional. It almost nudges you to talk to the baristas when ordering, as detailed information about the beans isn’t fully listed. Instead, you’re encouraged to ask. That happens to align perfectly with my own habit—I love chatting with baristas about the beans they’re using. It’s a valuable and enjoyable exchange, and one of the best ways to feel closer to a café.

How busy is it here? Let me put it this way: I spent about four or five minutes talking beans before placing my order, and when I turned around—boom—a full queue had formed behind me. I was mildly embarrassed for a second, wondering where all these people suddenly came from.

Hideout makes excellent use of its space. After ordering, you’re given a numbered stand and then find a seat. By blending the café seamlessly into the building lobby, they’ve created multiple seating zones with different vibes. Under the shelves near the entrance, there are wall-facing seats—perfectly introvert-friendly. No views to admire, sure, but for office workers grabbing a quick break—and especially for those who prefer minimal eye contact—this setup offers maximum psychological safety.

Further inside, there are standard two- or three-person tables that feel a bit like a company pantry or break room. Near the elevators, you’ll find small round tables with a more relaxed atmosphere, each topped with the day’s newspaper. Honestly, the fact that they still offer a coffee-and-newspaper experience alone deserves applause. There’s something deeply satisfying about sipping coffee while flipping through the paper.

At the very back of the bar, there’s also a separate enclosed room. On regular days, it serves as a quieter seating area, but it’s also used as a classroom for coffee experience workshops held on weekends. Near the entrance, the walls display detailed information about these courses. You can tell they’re genuinely invested in building a community for coffee lovers—helping more people enjoy, understand, and appreciate coffee on a deeper level.

The beans here are roasted by Zest Specialty Coffee Roasters, a brand that originated in Melbourne but now primarily roasts in the United States. I ended up diving deeper into Zest because I was completely won over by the milk coffee made with their house blend. One line from their website really stuck with me:
“No shortcuts on the road to optimal flavor.”

The café uses Zest’s flagship blend, Corcovado, which is a powerhouse combination: washed Colombia Tolima, washed Guatemala Huehuetenango, and natural Brazil Labareda Bom Jesus. I chose this blend for a flat white. Initially, I expected a bold, heavy body—but the result was completely different. It was incredibly smooth, soft, sweet, and beautifully balanced. An absolute dream for milk-based coffee. The flavor reminded me strongly of a Swiss Toblerone chocolate bar. That single sip sparked my curiosity about Zest as a whole. No wonder they’ve expanded from North America all the way to the Southern Hemisphere—seriously impressive.

One more thing worth mentioning: in Australia, you’ll almost never see “Americano” on a menu. The long black has largely taken its place, though the two aren’t made the same way—despite many cafés now preparing Americanos in a long black style.

I always thought long blacks were strictly hot drinks, but this trip changed my mind. Many cafés now offer iced versions, so at Hideout, I ordered an iced long black. The presentation will look familiar to anyone used to iced Americanos back home: the espresso and ice water are served separately. You can smell the espresso first, even take a small sip, before pouring it over the ice water. When the hot espresso hits the ice, it cools instantly, helping preserve volatile floral and fruity aromatics—creating a flavor experience distinct from hot coffee.

For my iced long black, I chose a Colombian Huila thermal shock washed coffee. I can’t remember the last time I tasted such a pure, vibrant expression of washed Colombian acidity. It was electrifying. Bright, crystal-clear notes of cherry and plum up front, transitioning into a fuller body with hints of milk chocolate, and finishing with a gentle brown sugar sweetness.

A seriously memorable cup.

Coffee Anthology | A Heavyweight Stop in Brisbane, Ranked No. 8 in the World’s 100 Best Coffee Shops

 The World’s 100 Best Coffee Shops ranking is often regarded as the “Michelin Guide” of the global coffee industry. In the 2025 list, Australia once again secured an impressive number of spots. Among the cafés that made it into the top ten, Toby’s Estate in Sydney claimed the No. 1 position, while Proud Mary—my very first stop after landing in Melbourne—ranked fourth.

Today, I want to talk about the café that took eighth place: Coffee Anthology, located at 155 Charlotte St, Brisbane City QLD 4000. If you’re planning a trip to Brisbane and you genuinely love coffee, this is an absolute must-visit.

A CBD Icon with a Multi-Roaster Philosophy

Coffee Anthology sits right in the heart of Brisbane’s CBD. It’s best known for its multi-roaster collaboration model, offering a rotating selection of beans from both Australian and international roasters. On top of that, the café serves excellent food and pastries, making it a true one-stop destination for both coffee and dining.

They open daily at 7:30 a.m. and operate until 3:30 p.m., with earlier closing times on weekends (2:00 p.m.). Even so, the place is constantly packed. No matter when you arrive, there’s almost always a long line at the bar—something that’s actually quite rare to see in Brisbane. And honestly, it’s kind of exciting.

Finding the Café (and Being Blown Away by the Space)

One nice thing about Brisbane’s street-facing buildings is that the street numbers are huge and easy to spot. Coffee Anthology is housed inside a classic white building, and there’s barely any obvious signage outside. But once you find No. 155, don’t hesitate—just walk in.

The space is massive. Half of the ground floor belongs to the café, while the other half serves as a public walkway, subtly divided by lush greenery acting as a natural screen. Inside, the café is split into three separate bar areas, each with its own brand and menu. Depending on whether you’re ordering coffee or food, you’ll need to choose the appropriate counter.

Three Bars, Three Experiences

• Front Bar – Coffee Anthology
  This is the main coffee bar, where you order espresso-based drinks.

• Middle Bar – The Whisk
  This is where you order food and pastries, with seating nearby.

• Back Bar – Fika
  A takeaway-focused guest coffee bar featuring rotating international roasters.

Coffee Anthology regularly invites well-known roasters from around the world, and the Fika bar becomes a true “guest coffee station.” For coffee lovers, this is one of the best ways to explore the global specialty coffee scene in a single visit.

A Design That Truly Impresses

This was my first time visiting a café with such a large, open, tiered architectural layout—and I was genuinely stunned. Once you understand the design logic, the flow makes perfect sense. The movement of people is carefully guided within the space, creating the feeling of three independent cafés coexisting within one large structure—connected yet distinct.

Since I was already there, I obviously had to try all three bars.

Espresso at Coffee Anthology

At the front coffee bar, the design beautifully echoes the building’s arches. The high ceilings create an open, relaxed atmosphere that instantly puts you at ease.

For this rotation, the espresso menu featured four different options. If you like to plan ahead, Coffee Anthology regularly updates their bean list on their official website.

Their house roasting brand, The Maillard Project, supplies the café’s standard blend. This blend combines Brazil, Nicaragua, and Papua New Guinea, aiming for classic chocolate and caramel flavors while maintaining cleanliness and balance. It works well for both black coffee and milk-based drinks.

I ordered a flat white, and I loved that dine-in orders use a single cup size—perfectly suited for a flat white. The integration was excellent from the first sip to the last. The milk texture held beautifully, temperature control was spot-on, and the flavor delivered rich milk chocolate notes with a smooth, creamy mouthfeel. Toward the finish, a gentle caramel sweetness emerged. Incredibly satisfying.

A Bright and Juicy Long Black

I also ordered a single-origin Ethiopian natural Aricha, roasted by Offshoot Coffee from Perth. Founded in 2018, Offshoot is a highly respected Australian roaster known for sourcing rare and distinctive coffees while maintaining clean, consistent results. They roast on a Loring S15 Falcon, which uses hot air as the primary heat transfer method—known for its stability and precision.

I chose this bean as a long black, and wow—instant wake-up call. The cup opened with extremely bright stone fruit acidity, followed by a surge of sweetness that pushed the profile toward a jammy character. Acidity and sweetness danced together throughout, with absolutely no bitterness. It was refreshing, vibrant, and incredibly clean—almost like a very full-bodied pour-over disguised as an espresso drink. I was hooked.

The other two espresso options on the menu included a washed Guatemala Santa Clara SOE from Primary Coffee in Sydney, and the Maverick Blend from Brisbane’s Cavalier Coffee Roasters, a Costa Rica–Ethiopia–Brazil blend. Discovering new roasters through a single café visit is always a pleasant surprise, and this front bar truly feels like a coffee “blind box”—you never know what you’ll get next time.

Food at The Whisk: A Benedict Like No Other

Moving on to the middle bar, The Whisk handles all food orders. One important thing to note: dining is not allowed in the coffee-only areas, so once you order food, you’ll be seated nearby and assisted by staff.

As someone who absolutely loves Eggs Benedict, I almost always order it when it’s on the menu. And I can confidently say this is the most creative and memorable Eggs Benedict I’ve had so far.

Here, the dish uses a flaky pastry shell as a hidden “container.” Once you break into the two perfectly runny eggs, the experience is already incredibly indulgent. But there’s more underneath: thick-cut mushrooms (with optional bacon or smoked salmon), followed by layers of spinach and braised leeks. Somehow, it even carried a hint of wok hei—a surprising but delightful touch. The hollandaise was also unique, infused with dill, adding a fresh and aromatic twist. Absolutely delicious.

Mushroom on Toast (For Fellow Mushroom Lovers)

I also ordered the Mushroom on Toast, because yes—I’m unapologetically a mushroom lover. This dish features a house-made waffle with truffle butter, a special coffee-infused cream sauce, forest mushrooms, and a runny fried egg. Every bite was deeply satisfying, with rich layers of flavor and incredibly juicy, tender mushrooms. Comforting yet refined.

The Guest Coffee Bar: A True Hidden Gem

Finally, let’s talk about one of the biggest highlights of the entire café—the guest coffee bar at the back. I like to think of it as a “curated roaster blind box.” Every visit brings a new lineup.

This time, the featured roaster was Calendar Coffee from Ireland, founded in 2018. I’ve been a long-time fan of Calendar, and many specialty coffee lovers are already familiar with their work. I chose an Ethiopian Guji Buku Abel, a natural heirloom variety—one I’ve enjoyed many times back home as well.

The barista who brewed my coffee happened to be Chinese, and after chatting in English for a while, we naturally switched to Mandarin—an unexpectedly warm moment. The brewing experience felt very intimate: freshly ground coffee was offered for smelling before brewing, and the slow conversation with the barista made the large space feel like a small neighborhood café.

The dry aroma was explosively sweet and juicy, bursting with tropical fruit notes. In the cup, it was vibrant and refreshing, with bright citrus and berry acidity, exceptionally clean and crisp. Honestly, the perfect summer pour-over—and one I absolutely loved.

Sustainability Matters

If you order takeaway coffee from the back bar, there’s one more meaningful detail worth sharing. Coffee Anthology participates in the Simply Cups program, Australia’s first and largest paper cup recycling initiative. Millions of cups have been diverted from landfills and given a second life. Near the entrance, you’ll find a dedicated recycling station where used cups are collected and transformed into new sustainable products.

Final Thoughts

This visit to Coffee Anthology was truly a standout experience. I spent an entire morning there, completely immersed in food and coffee. It felt less like visiting a café and more like attending a curated exhibition—from espresso to brunch to pour-over.

The success of a café isn’t just about consistent quality. It’s also about how well it integrates its upstream and downstream resources, building strong collaborations and creating reasons for customers to return again and again. Coffee Anthology does exactly that—and in doing so, it energizes the entire local coffee ecosystem.

If you ever find yourself in Brisbane, don’t miss it.