Elementary Coffee - Adelaide
Welcome to Elementary Coffee!
"We’re Brad and Carly, and for over 20 years, we’ve been part of Australia’s dynamic coffee scene—now calling Adelaide home. From early days behind the counter in bustling cafes in New Zealand, Melbourne and Adelaide to mastering the art of roasting, we’ve always been driven by a love for exceptional coffee and a desire to share that with others.
At Elementary coffee, we roast small-batch specialty coffee with a focus on sustainability and quality. We partner with farmers who share our commitment to ethical sourcing, ensuring every cup you enjoy is not only delicious but responsibly produced. We believe in crafting coffee that’s as thoughtful as it is flavourful.
Proudly rooted in Adelaide’s vibrant coffee community, we’re excited to share our passion for great coffee with you. Whether you're enjoying a quiet moment at home or a café experience, we hope our coffee brings the same warmth and joy to your day that it brings to ours.
We believe coffee to be a simple thing hiding infinite complexity."
"Our blend of choice for milk based coffees in our cafes. A consistent product alongside producer sustainability throughout the year is the priority for the young street blend.”
Components: Risaralda, Colombia | Cerrado Mineiro, Brazil
Roast date - 12/01/2026
Varietals - Castillo, Caturra, Bourbon
Process - Washed | Natural
Flavour notes - Dark chocolate & Caramel
Components: Anahy from Brazil | Ol Doniyo from Tanzania
Roast date - 12/01/2026
Varietals - Bourbon & Yellow Catuai
Process - Natural | Washed
Flavour notes - Dark chocolate, Dates, Toffee
"Ethiopia's West Arsi zone is in the Oromia region, bordered by Sidama, East Shewa, Arsi, Bale, and Guji. It is part of the Sidama growing area and shares many production characteristics. The zone's population is around 3 million people, of whom around 90% are of the Oromo ethnic group.
The Riripa washing station is in Rafisa Kebele in the Nensebo woreda. Approximately 450 growers deliver their coffee cherries by donkey and horse. This region's mountainous terrain and unique climate create ideal conditions for coffee cultivation.
Harvested manually from November to January; the coffee cherries undergo a meticulous process of washing, fermentation, floating for defects, grading, and drying on raised African beds. The coffee is shaded during the afternoon hours and regularly turned for consistent drying until it reaches the desired moisture content of 11%."
Producer - Riripa Washing Station
Origin - West Arsi, Ethiopia
Altitude - 1900 MASL
Roast Date - 12/01/2026
Varietal - JARC Local Varieties
Process - Natural
Flavour notes - Pear, Stone fruit, Floral
Producer - Long Miles
Origin - Muramvya province, Burundi
Altitude - 1800-2000 MASL
Roast Date - 12/01/2026
Varietal - Bourbon
Process - Natural
Flavour notes - Dark berry, Dry spice, Grape
Brew Guidelines
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Espresso 1 Dose: 22g Yield: 42g Temp - 95 Deg C Time - 28-30 seconds. *Adjust grind size to achieve the desired time |
Espresso 2 Dose: 22g Yield: 40g Temp - 95 Deg C Time - 28-30 seconds. *Adjust grind size to achieve the desired time |
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Pourover Temp - 98 Ratio - 1:14.5 (dry coffee:water) Bloom - 30 seconds Flow rate - fast Total time: 3mins *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14.5 (dry coffee : water) Bloom - 30 seconds Brew time - 2mins (reversed method) |
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Stove top Ratio - 1-11 (dry coffee : water) |
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