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.

Fonzie Abbott Coffee Review | No. 70 on the World’s 100 Best Coffee Shops 2025

 When people talk about the “Michelin Guide” of the coffee world, The World’s 100 Best Coffee Shops always comes up. This annual ranking releases a fresh list every year, and it’s something I personally keep a close eye on. It has also become one of my go-to references whenever I travel to a new country and start mapping out which cafés I have to visit.

Australia, of course, is a paradise for coffee lovers. Beyond Melbourne—the widely recognized “coffee capital of the world”—cities like Brisbane, where I’m currently based, have also become major contenders on the list. So on this trip to Australia, I’ve made it a point to visit several cafés featured in the 2025 World’s 100 Best Coffee Shops ranking. Naturally, that makes the titles a bit simpler this time—haha.

Today’s spotlight is on the café ranked No. 70 in the 2025 list: Fonzie Abbott, located at 40 Fox St, Albion QLD 4010.

Getting around Brisbane is refreshingly easy. Public transportation is well developed—and the best part? A bus ride costs just AUD 0.50, basically the same as taking a bus back home. One thing to keep in mind, though: buses here don’t announce stops and won’t stop at every station automatically. You’ll need to keep an eye on your map and press the bell before your stop to signal the driver. I took Bus 301 directly from the CBD and got off right near the café—super convenient.

Fonzie Abbott’s black, vintage-style storefront is instantly recognizable. The entire building belongs to the café, and I’m a big fan of this bold, industrial aesthetic. Just be sure to check the opening hours—most cafés in Australia close surprisingly early. Sleep in a little too long, and you might miss your coffee altogether. 😄

The moment you push open the door, it feels like stepping into a Western saloon. Inside, the rhythmic beats pulse through the space—thump thump thump—totally my vibe. I couldn’t help but start moving along with the music.

Most of the space is dedicated to seating, divided into indoor and outdoor areas. One thing worth mentioning is that Fonzie Abbott strongly encourages online ordering, both on their website and in-store. Honestly, this feels very familiar to anyone used to scanning QR codes to order. Their online menu even includes photos for every item, which is a thoughtful and well-executed touch.

In the official World’s 100 Best Coffee Shops award description, Fonzie Abbott is introduced like this:

“Fonzie Abbott offers a haven of specialty coffee, delicious food, and a vibrant atmosphere. Tucked away in an edgy, rustic setting, with a welcoming park just across the street, they’ve earned their reputation as the area’s best.”

While the wording may sound a bit understated, I couldn’t agree more. This area is far from the skyscrapers of the city center—it’s deeply rooted in the neighborhood and woven into the everyday lives of Brisbane locals. There’s very little tourist energy here; instead, it’s a go-to brunch spot for nearby residents.

At its core, Fonzie Abbott revolves around two main pillars: coffee and food. There’s a coffee bar (with some craft beer as well), plus a fully equipped kitchen. That said, the ventilation seems… questionable—the entire space was filled with that unmistakable aroma of an American burger kitchen. 😆 I initially thought the second floor was also seating, but when I went upstairs, I discovered it was a barbershop. Somehow, that only amplified the retro vibe.

How could I come to Australia and not order a Piccolo? 😄
As usual, I asked whether I could choose the beans—nope. The Piccolo here is made exclusively with their house blend. The barista pointed me toward the black bag on the shelf.

Curious, I checked the blend myself: a medium roast combining Brazil, Papua New Guinea, and El Salvador, using both natural and washed processes.

A Piccolo is traditionally built on a ristretto base—espresso extracted with less water, resulting in a more concentrated, sweeter shot with lower acidity and bitterness. This is topped with finely textured steamed milk and typically served in a 100 ml glass. The goal is to highlight the espresso while enhancing smoothness and sweetness.

To give you a sense of scale, I even compared the cup to my fist—the opening was just slightly wider than the space between my thumb and index finger. It’s tiny. A true short milk drink, somewhere between pure espresso tasting and a milk-based compromise.

But wow—this one packed a punch.

The aroma was soft and inviting, with notes of caramel cream. The first sip, though? Pure chocolate. A dense, powerful body that hit instantly, yet stayed impressively clean. Drinking it honestly felt like taking a shot of tequila—small, intense, and instantly intoxicating. Coffee buzz, slightly tipsy. Totally exhilarating.

A Journey of Coffee Aromas

Now let’s talk about the food.

I ordered Eggs Benedict, which is always one of my personal café favorites. That said, cafés abroad have a hundred different ways to reinterpret this classic—and this one was no exception. Two perfectly poached eggs served with spinach and sourdough. The key move? Break that runny yolk first. The rich yolk spilling over the spinach and bread—one forkful straight into your mouth—and the texture and flavor are simply incredible.

And don’t waste the hollandaise sauce. I love using the remaining sourdough to “wipe the plate clean.” The chewy bite of the bread paired with the richness of the sauce? Pure bliss.

I also ordered the Turkish eggs, which felt like a refreshing change. If you ever get tired of Eggs Benedict, this is an excellent alternative. It features soft eggs paired with herbed Greek yogurt and chili butter, served alongside toasted bread. The flavor layers are bolder, and the textures shift beautifully between soft and firm, making each bite more playful and satisfying.

Strong recommendation: dip the toast into a mix of runny yolk, yogurt, and chili butter. It’s dangerously good—comforting, rich, and deeply addictive.

If Fonzie Abbott is a reflection of what Brisbane’s coffee scene has to offer, then it absolutely deserves its place on the world stage.

Bear Bones Coffee Roasters Brisbane | Inside an Australian Roastery Supplying 350,000+ Cups Weekly

 No matter where I travel to explore cafés, roastery cafés are always one of my personal favorites. This front-of-house café, back-of-house roastery setup doesn’t just let you sense the sheer production capacity of a roaster—it also allows you to understand their flavor philosophy through each cup of coffee. It’s a far more immersive café-hopping experience. Of course, you won’t necessarily catch a roaster at work every single day you visit, but when you’re standing in a space filled with multiple large roasting machines, their capability speaks for itself.

Today, I want to talk about Bear Bones, located at 2/66 McLachlan St, Fortitude Valley QLD 4006, Australia. There’s a small side story here too—this was technically my second attempt. The first time, I showed up to a locked door. But when a café is truly good, you don’t just give up on it that easily.

Most Australian cafés open very early and close around noon or 1–2 p.m. Add in nearly a two-hour time difference, and you’re basically forced to become a morning person. Thankfully, I’m on a healthy schedule these days—sleeping early and waking up early. Australian cafés have honestly cured my insomnia and my habit of sleeping in.

Before getting into my experience at Bear Bones, let’s briefly talk about the brand. Founded in 2013, Bear Bones has remained rooted in this very Fortitude Valley location for over a decade. Over the years, it has grown into one of Australia’s leading specialty coffee roasters, supplying beans equivalent to more than 350,000 cups of coffee per week to its partner cafés. Beyond roasting, Bear Bones also offers comprehensive, from-farm-to-cup training programs, while actively supporting direct trade sourcing and sustainable agriculture.

Because of this, you can really feel that Bear Bones is primarily B2B-focused. The café itself functions more like a community-facing window serving the local neighborhood. Although it’s only about 1.3 kilometers from Brisbane’s CBD, the area still feels slightly tucked away—in a good way. The street is quiet and relaxed, very much part of everyday local life.

When I visited, the café was already fairly busy, and it was obvious that many customers were regulars. Most cafés abroad are pet-friendly, and community cafés in particular have a special charm—you’ll often see dogs coming and going. As a fellow dog lover, this instantly helps me connect with locals. Blending in becomes effortless, and of course, I get to enjoy the simple joy of petting dogs while drinking coffee.

When ordering, I stuck to my usual habit and asked whether there were multiple beans to choose from. The staff enthusiastically showed me detailed bean cards, which let me make my choice based on origin, process, and flavor notes. That level of transparency really matches my personal café style.

I chose an espresso blend called One Eighty. Interestingly, the in-store card downplayed origin details and instead focused more on the story behind the roast and the cupping experience. While reading it, I felt a stronger emotional connection to the roaster—less technical, more human and lifestyle-oriented. That was a genuinely refreshing and fun touch.

Later, while reviewing Bear Bones’ website, I learned that this blend is actually a combination of natural-processed Brazilian coffee and washed Colombian coffee. The story behind the name draws inspiration from skate park legends—specifically the 180-degree spin, a smooth, iconic move that transforms something ordinary into something extraordinary, much like a perfectly executed ollie. This blend aims to express bold creativity, finishing with a sense of balance and control.

I ordered it as a long black, and wow—it delivered. Rich, full chocolate notes paired with bright yellow-fruit acidity came together in the cup. Honestly, this didn’t drink like a long black at all; it felt like a straight-up, punchy espresso. The acidity leaned toward yellow lemon, while the sweetness reminded me more of caramel. Pretty impressive—and yeah, it definitely had that adrenaline-rush vibe, just like skateboarding.

I also tried another in-house staple, the Day Dreamer espresso blend. This one combines washed and natural coffees from Central & South America and Africa. Its story carries a quietly motivational message: there’s no room for daydreaming here—only focus, discipline, and strength. The profile is balanced, smooth, and boldly flavored.

I chose this blend for a flat white, and honestly—it was excellent. Right from the first sip, I got a rich toffee sweetness, almost like everything had melted into a single piece of candy, followed by soft milk chocolate notes. A truly comforting, beautifully integrated cup.

Long Black vs. Americano: The Subtle Difference Every Coffee Lover Should Know

 At first glance, a long black might look just like an Americano. Both are made with espresso and hot water — so aren’t they basically the same thing? Not quite. Once you dig a little deeper, you’ll discover that the difference lies in the details — and it makes a world of difference in flavor.

Where the Long Black Comes From

The long black originated in Australia and New Zealand. Traditionally, it’s made by pouring a shot of espresso or ristretto over about 100–120 ml of hot water. That might sound like a small variation, but it’s exactly what separates it from an Americano.

An Americano is made by adding hot water to espresso, while a long black does it the other way around — espresso onto hot water. This simple reversal helps preserve more of the espresso’s crema, giving the drink a richer body and deeper aroma. The long black also uses less water than the Americano, resulting in a more concentrated flavor and a more intense espresso character.

How It Tastes

Despite its strength, the long black isn’t meant to be “extra strong coffee.” Rather, it’s a more balanced way to enjoy espresso without diluting it too much. The added water opens up the flavors and highlights the unique notes of the beans and roast.

As the name suggests, it’s usually served black — no milk needed. The result is a clean, aromatic cup that showcases the essence of espresso. In Indonesia’s West Java, for example, a similar drink is simply called kopi hitam (black coffee).

For most people, describing the difference comes down to this: the long black tastes fuller, smells stronger, and has a more velvety crema on top compared to an Americano.

A Few Brewing Tips

Making a long black is simple, but precision matters. If the water is too hot, it can scorch the espresso and ruin the flavor. Ideally, the water should be around 70°C (158°F). This keeps the drink’s sweetness intact and helps maintain that beautiful golden crema on top. Too hot, and the foam will quickly disappear, leaving the coffee tasting harsh.

The Final Sip

The long black might look like an Americano, but its unique preparation gives it a character all its own. It’s perfect for coffee lovers who prefer their brew bold yet refined — or anyone curious to explore a slightly different take on black coffee.

It’s easy to make, so why not try it yourself? You might be surprised by how much difference that simple switch — pouring espresso onto water — really makes.