The Evolution of Cafe Culture

From Moka pots to cold brews, cafe culture has come a long way in the past 50 years.

This year Ricca Coffee celebrates a special milestone - 50 years serving locally roasted, freshly brewed coffee to a devout community of coffee enthusiasts in Adelaide’s west. Owner Ben Hodge looks back over the years to find out what’s changed, and what’s remained the same...

1975

Ricca Coffee opened its doors in 1975. The cafe was Adelaide’s original roastery door experience serving the local Italian and Greek migrant communities who brought with them a love for strong, stovetop coffee and proper espresso. There were no takeaway cups - just proper porcelain - and loyalty was built on handshakes and respect. But it's not just about the coffee, the customers came for the beans, but they stayed for community, conversation and connection.

1990s

In the '90s the flat white began its rise in popularity. Lattes and cappuccinos became café staples, and Australian cafés began to carve out their own identity. They were less formal than European espresso bars, and more focused on relaxed service and lifestyle.  Coffee was becoming an everyday habit, not just a cultural tradition.

2000s

During this decade single origin beans, light roasts, alternative brew methods, latte art, barista comps, fair trade ethics, and oat milk became commonplace. Cafés became destinations, and Australia became known globally for its obsession with quality, detail, and consistency.  This shift also brought more transparency: where the beans came from, how they were roasted, who roasted them, and why it mattered.

2025

These days there's a big focus on sustainable, ethically sourced coffee, something Ricca Coffee prides itself on. “We use carefully sourced beans to create unique, full-bodied flavours that resonate with coffee lovers who appreciate quality and authenticity”, says Ben. The cafe works closely with importers who share their values - including ensuring the farmers they source from are paid well above fair trade rates, and that their working conditions and communities are supported long-term.

As for the future of coffee in this country? “One of the ironies of our coffee culture is that we have some of the world’s best baristas, roasters, and café-goers, but so little of our coffee is homegrown”, says Ben. “I’d love to see more awareness, funding and infrastructure go into supporting the small but passionate community of Australian coffee growers - particularly in northern NSW, QLD and WA. With the right conditions and backing, Australian-grown coffee could thrive as a unique, boutique offering in the specialty world.”From Moka pots to cold brews, cafe culture has come a long way in the past 50 years.

This year Ricca Coffee celebrates a special milestone - 50 years serving locally roasted, freshly brewed coffee to a devout community of coffee enthusiasts in Adelaide’s west.