OUR COFFEE

Coffee is the reason most people find us. It's the first thing we make each morning, and the thing we're judged on by six o'clock commuters who know exactly what they like.​

 

So we're particular about who roasts it.​

 

We serve The Grounds, one of Sydney's best known roasteries — and we pour one bean: their Beanstalker blend.

 

No second grinder, no rotating guest roast. One coffee, every cup, every day. It means we know exactly how it behaves at 6am when the first train's in and the machine's still finding its feet, and exactly how it behaves at midday.

 

Beanstalker has been The Grounds' signature blend since 2012. A medium-dark roast built on four origins, using natural and honey-washed beans that bring a natural sweetness and a subtle fruit character underneath.

 

In the cup: chocolate, dark fruit and caramel, with a heavy body and a smooth, lingering finish.

 

It does exactly what we need it to do. Holds its own as a straight espresso, and cuts cleanly through milk without disappearing into it. That matters when most of what leaves our counter is a flat white on the way to a train.​