Ben Rosenthal is a freelance writer and coffee fanatic. His hobbies include coffee, comics and writing about himself in the third person.
You can read more of his words at benjum.com
Published August 13th 2015
Take your first step into coffee geekness
The little side street known as Ebenezer Place has come a long way in the past 5 years. Where once there was only the Belgium Beer Bar (not a bad thing), it is now bursting with life, and it seems cafes are the ones thriving.
Spoiled for choice as you walk down the lane way, one may fancy a burger from Burger Theory, a (slightly) more healthy sandwich from Hey Jupiter, or even some mussels served with an exquisite imported beer from the previously stated bar from Belgium.
But for me, Ebenezer place is all about the coffee. Brews are available from some of Australia's top roasters in one little locale - D'Angelo or Cirelli from SA are on offer as well as beans from the Nation's leading specialty coffee roaster 5 Senses. Personally, I love what Melbourne Coffee Merchants have to offer - and for that I head to Exchange.
Opened by the young Tom, who was previously the coffee trainer at Bracegirdle's chocolate Exchange is a little slice of Melbourne in Adelaide. They even pull their shots like many are doing over the boarder*.
On offer are a few nice little sliders or soups if you visit in the winter months, as well as a changing seasonal coffee blend and possibly the best filter coffee through Aeropress in Adelaide (if you do not know what an Aeropress is, I highly recommend a visit and asking for one).
The pastries staring out at me from their display case, begging to be devoured, are from the popular Boulangerie113 on Goodwood Road and can only be described as awesome. A perfect match for the acidic and somewhat sour coffee (this coming from the longer shots pulled through the Synesso).
If you haven't been, Exchange Specialty coffee is a great place to begin your steps into the world of coffee snobbery (in a good way - promise!)
South Australians (if I may generalise) prefer full bodied, slightly darker roasts. In Melbourne, they focus more not only on the lighter roasts, but allowing a shot to extract for longer with a lesser dose. The theory to this is that the yellow 'blonding' that occurs at this stage is not necessarily a bad thing, and can add more sweetness and depth to your cup).