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. 😂

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.

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.

Elixir Coffee Roasters Brisbane | Award-Winning Australian Coffee Since 2007

 Even as I’m writing this piece, the afterglow from today’s visit is still very much alive. This is one of those cafés I’d gladly go out of my way for—no matter the distance. In China, Elixir Coffee Roasters is already a well-known Australian roaster among specialty coffee lovers, and on my personal café hit list, it’s been highlighted in red for a long time.

Elixir Coffee Roasters is located at 10/12 Hayward St, Stafford QLD 4053, Australia—and yes, it absolutely lives up to the hype.

Founded in 2007, Elixir Coffee is undoubtedly one of Australia’s long-established specialty roasters, and one of the few privately owned specialty coffee roasters in Queensland. Over the years, Elixir has built an award-winning reputation both locally and internationally. Among Chinese coffee enthusiasts who closely follow overseas roasters, Elixir consistently scores high on recognition and respect. Their four flagship espresso blends—true pillars of the brand—have won multiple awards at the Golden Bean Coffee Roaster Competition and the Sydney Royal Fine Food Show. During opening hours, customers stream in steadily, with hardly a moment of downtime.

If you look up Elixir’s location on the map, you’ll notice it’s only about 6 kilometers from Brisbane’s CBD. Yet once you arrive, everything feels refreshingly detached from the city’s familiar rhythm. Many people drive here specifically to eat, drink coffee, and linger—it’s clearly woven into their everyday lives. Order lines form frequently, and there’s almost no gap between customers. As soon as one table clears, another is filled. For an Australian café with relatively short opening hours, this level of consistent traffic is genuinely rare.

Perhaps because it’s away from the city center, the space here feels generously expansive. The interior leans toward an industrial, garage-style aesthetic—raw yet balanced—almost strikingly bold within Australia’s typically relaxed café culture. The café adopts an open-plan layout: one section houses the bar and a small number of seats, while the other is dedicated entirely to seating. The flow is well thought out. As with most Australian cafés, you order at the counter first, receive a table number (or choose your seat), then let the barista know where you’re sitting.

The bar area alone offers plenty to explore. What stood out immediately was how extensive Elixir’s product lineup is. Beyond their core offering—coffee beans—they also carry brewing accessories and ready-to-drink products, all built around their roasting expertise. One particularly heartwarming detail: right at the entrance, they display small tip cards explaining how to brew coffee using different tools. Customers are free to pick them up based on whatever gear they use or are curious about. It’s a thoughtful way of sharing coffee knowledge—and honestly, it feels incredibly warm and genuine.

A Journey Through Coffee Aromas

At Elixir, you don’t just come for a cup of coffee—you can also unlock the delightful perk of “buy beans, get free coffee.” The beans are displayed almost like roasted nuts behind a glass counter, each with clear information labels. You can choose something familiar, follow your personal taste, or simply ask the staff—they’re incredibly patient and happy to explain everything in detail.

Since it’s not every day I get to visit, I went all in. Three bags of beans, no hesitation. Big spender energy—naturally rewarded with three complimentary coffees.

Let’s start with their ultimate trump card: espresso blends. I tried two of them, one being the Fratelli Espresso Blend, which also happened to be their featured blend that week. “Fratelli” means brothers in Italian, symbolizing the coming together of different flavor profiles to create a uniquely bonded whole.

This blend aligns perfectly with my personal preferences—so yes, I bought a bag to take home. I’ll share a full tasting review later. Neither the website nor the in-store conversation revealed the exact blend components, so I didn’t dig too deeply into that. But what I can say with confidence is this: Fratelli is truly distinctive.

I chose to enjoy the complimentary cup as a flat white. From the very first sip, the front palate delivers molasses-like sweetness, followed by honeyed malt notes. Then comes a smooth caramel finish. The profile is bold and complex, yet refined. It has a rich mouthfeel with a subtle citrus acidity, but overall it remains warm, balanced, and generously sweet. One flat white was enough to tell me this blend has excellent versatility across milk-based drinks. As with many long-standing house blends, Elixir adjusts the single-origin components seasonally to maintain their desired flavor profile. For a roastery that has thrived for so many years, consistency in roasting and cup quality is everything—and Elixir clearly understands that.

The other blend I tried was their classic Espresso Blend, another core offering. Since I also purchased a bag of Colombian single-origin beans, I used the two remaining complimentary coffees to explore this blend—one black, one with milk. I ordered a long black and another flat white.

Oh. My. God.

The moment the long black arrived, I was genuinely stunned by the deep, dense, and luscious crema. It had been far too long since I’d had such a powerful, properly executed long black. As the crema broke, intense dark chocolate and caramel notes burst across the palate—it was seriously addictive. This cup felt like a modern interpretation of classic Italian espresso: bold, expressive, and unapologetically rich.

The flat white left an equally unforgettable impression. With milk added, the coffee unfolded into flavors of vanilla and creamy toffee—honestly, unbelievably good. Compared to the Fratelli blend, this one felt more solid, fuller, and more clearly defined. The milk softened and unified the flavor structure, allowing the coffee’s character to shine in a lighter, more playful way. The finish melted into a chocolatey richness, with a lingering toffee sweetness that just wouldn’t let go. It genuinely reminded me of Yikou Lian toffee candies—an instant nostalgia hit. I hadn’t thought about those in years.

Of course, no café visit in Australia is complete without food. Every café exploration here requires a “morning market” mindset, so breakfast at the café is practically mandatory for me. I ordered a macro bowl, a nutrient-dense, health-focused option that truly delivers. The bowl included braised chicken breast, roasted sweet potato, brown rice and quinoa, beetroot hummus, pickled cucumber, edamame, and more. Incredibly well-balanced—light yet filling, nourishing without feeling heavy.

I also had the chance to chat with the owner, and moments like this—turning long-time online admiration into a real-world experience—are among my most cherished. Getting here from the CBD by bus is honestly a survival skill test. Not every stop is automatic, so I had to track Google Maps closely and hit the stop button at exactly the right moment. I often joke that when it comes to café-hopping, I’m unstoppable—no distance too far, no place unreachable.

What fuels that obsession is simple: the moment I turn these journeys into reality, the excitement and fulfillment I feel make everything worth it.

See the world through coffee. ☕

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.