Six years in the making, we set about opening Bar 9 with one goal in mind, quality. We've done everything in our power to provide you with only the best; if we aren't proud to serve it, we simply won't supply it at all. Though the location is small, our vision is big. And our promise to you is a quality focused cafe designed to showcase only the very best that specialty coffee has to offer.

Our Coffee - We selected premium, ethical roaster Five Senses to expertly roast our coffee. Their commitment to quality freshly roasted and unique Directly Traded approach to coffee impressed us immensely. Amazingly clean and well defined flavours, and it doesn't hurt that their quality control manager is the Current Australian Cupping Champion, Ben Bicknell.

Our Milk - Sourced from a local, boutique farm in the Adelaide hills, we proudly use a fantastic, un-homogenized milk from Tweedvale. Its full bodied and creamy flavour is best described as the sort of milk your grandma's grandma used to enjoy. Minimal processing and cows reared with love (not $$ in mind) lead to a greatly superior product that is evident from the first sip.

Our Menu - Simple, fresh and seasonal are the key thoughts here. Our menu doesn't aim at being comprehensive by any measure, but what we do provide; we do so with great pride. Ongoing consultation with some of Adelaide's finest chef's has led us to develop a simple but well executed menu showcasing a mixture of quick, healthy options and well conceived, market inspired offerings.

Our Pastries - A limited selection of immaculately presented cakes and pastries. All of our pastries are crafted by pastry chefs that are as passionate about their cakes as we are about our coffee. No excessive emulsifiers, gums and artificial flavours. Our cakes are made locally from whole ingredients. What this means for you is increased quality, increased flavour, and above all, piece of mind that behind every cake and pastry, a passionate individual has poured their talent and love into it. Nothing mass produced here!

Our Staff -Our dedicated team of passionate coffee professionals combine a mixture of rock star baristas, and young enthusiastic staff. Headed by the 2008 State Barista champion, Ian Callahan, every member of our team is here because they love coffee, and love sharing their passion with you. No lifeless souls working to fuel their weekends here. If you think you would fit in with our culture of excellence, please drop us a line as we'd be very excited to hear from you.

Our Machinery - To achieve to highest quality result, you must use the highest quality tools. This is why we have selected the Synesso Cyncra as our primary espresso machine. Only witnessed in the most discerning coffee haunts, this machine delivers the cleanest, most dynamic tasting espresso coffee you will have ever experienced. Our secondary machine is a semi-antique '74 Rancilio z9 lever piston machine. This mix of the old and the new offers a keen sense of contrast for the true purest espresso drinker

Brewing styles - In addition to espresso coffee, we will be offering different options in brewed coffee. Often overlooked, especially within Australia, brewed coffee gives us the opportunity to present to you some exciting new flavours and taste experiences not present in espresso coffee. Some of our preferred brewing methods include siphon (vac-pot), balance brewers, manual pour over (drip), French press, Turkish brew, aeropress and Vietnamese drip.

If you've read this far you're doing very very well, and I thank you for spending the time. I could go on and on and on about our coffee and why I love it (just ask our customers, they'll tell you it's hard to shut us up!) but I won't. If you want to find out more maybe check out our blog, or drop us a line. Better yet, just pop in!