Altura Coffee roastery plans to take Adelaide’s booming coffee movement to the next level

When this coffee king first got into the scene instant brew reigned supreme. Now he’s opening a state-of-the art roastery to keep up with an “exploding” coffee culture.

The days of splashing boring old hot water on Blend 43 are so far gone the words “instant” and “coffee” are blasphemous to those familiar with South Australia’s thriving coffee culture.

Altur Coffee director Joe Agresta has watched the cafe industry change drastically since he started in the business in 1999.

“When I first started people were using instant coffee and pouring hot water over it from a Haros boiler,” he said.

“Years ago you’d only get espresso if you went out to dinner and got a cappuccino – and people couldn’t even say ‘cappuccino’.

“But now it’s progressed so much. It’s gone from being a luxury to a staple.”

Mr Agresta is moving from Altura Coffee’s Beverley roastery into a purpose-built state-of-the-art facility at 253 Grange Road in Findon.

He said the move reflected the strength of the state’s coffee industry.

“It kind of exploded, like a slow explosion and it just kept going,” he said.

Some experts have warn coffee prices could jump with bean shortages in places like Brazil and freight costs skyrocketing.

Cafe Owners and Baristas Association of Australia president David Parnham told the ABC the price for an average flat white around the nation could jump to $7 by the end of the year.

But the potential of soaring prices to offset “astronomical” industry costs, Mr Agresta said, had so far done little to assuage coffee consumers’ need for their favourite cup of Joe.

Artist impression of Altura Coffee's proposed Findon roastery. Picture: Sally Wilson / Archaea Architects

“People have become so interested in coffee and the process of it,” he said.

“They’re at home with their machine and grinder kits which are now worth thousands of dollars.

“More attention is being paid to the coffee making process.

“There are definitely a lot more people buying coffee beans.”

Altura Coffee sources its products from Yemen, Kenya, Nicaragua and the Dominican Republic.

The 63-year-old business owner said he was excited to see how his new roastery would contribute to the state’s coffee reputation.

“In Adelaide, we’ve got the best coffee and the best food,” he said.

“And I think we are quite picky – they say: ‘If something works in Adelaide it will work anywhere’.

The new facility, if approved by the Charles Sturt Council, will have the capacity to host barista training, could welcome keen coffee drinkers wanting to understand the process behind roasting coffee beans and would be open to those looking to get a quick cuppa.

The roastery’s design was developed by award-winning architect Sally Wilson from Archaea Architects, who was part of the Kingswood House design team.