Coffee in Common

The first iteration of Coffee in Common opened in Melbourne's Essendon in 2015; solely as a cafe, before founder Sean Do began roasting about a year later. He initially roasted beans at Bureaux Collective, a “co-roasting” space and cafe incubator, before Coffee in Common got its own on-site roaster. The cafe closed in Melbourne in 2019, when Do decided to pack up and move back to Adelaide.

Once he got back, he linked up with long-time friend Davide "Dos" Cavuoto. Together they reopened Coffee in Common at the start of 2021. This time, in a sprawling Hindmarsh warehouse. Japanese minimalism inspired the fit-out – Do and Cavuoto worked closely with architect Elias Khoury (E-Squared Studios). The result is a relaxed, light-filled space with recycled chairs and touches of greenery on and around the tables. A large bar runs down the middle of the space, inviting visitors to watch their coffees being made – via the La Marzocco Modbar, or manual brewing section for filter – and to ask questions about the origins of what they’re drinking.

A few shelves by the front door act as a retail space for the coffee, which is roasted out the back (it's also available online and at Sibling). There are a range of house blends – usually around three – as well as a rotating single origin. They also have a reserved coffee list, which are beans purchased directly from farm to roaster (no importers involved). It's pricier, but a great way to try rare and exotic coffees that are otherwise difficult to find.

Pastries are made in-house by chef Dieter Georg (previously at Elementary and Adelaide Oval), with doughnuts a specialty – think coffee-glazed rings filled with chocolate ganache, doughnuts topped with shaved carrot and walnut, and a mixed-berry glaze topped with strawberries. Georg’s all-day breakfast menu includes pancakes with whipped ricotta, strawberry and burnt orange, topped with toasted walnuts and maple syrup; lemon-potato fritters with wattleseed pumpkin puree, smoked tomato and kale and topped with walnut granola; almond chia porridge; and breakfast tacos with pork and fennel sausage (or a vegan version with Swiss brown mushrooms).

You can splash out on a lobster tail served in a brioche bun with a herb and egg salsa, citrus butter sauce and smoked apple for lunch. Otherwise, there’s chicken roulade, a herb-crumbed pork loin, and a caramelised nectarine salad topped with a honey mustard and yoghurt dressing. Sandwiches, teas, sticky chai, fruit juices and Strange Love sodas round out the menu.