Black Market Roasters
86 Enmore Road, Enmore, NSW
0414 924 685
Black Market Roasters is a small-batch operation that sources, roasts and supplies specialty coffee to quality espresso bars, restaurants and budding home baristas.
Run by Angus and Jessica Hol, this establishment not only offers up the beans but the brains behind it too, with Barista Courses taught by professional baristas available at their roaster.
Bidding farewell to the corporate industry, Jessica and Angus embraced the hospitality sector and learnt their craft through work at various espresso bars and fine dining restaurants in Sydney. In a bid to learn as much as possible about coffee and cafe culture, Angus boarded a plane to Europe. Travelling the continent, he tasted the coffee and evaluated the atmosphere of cafes, learning about the integral role both play in European lifestyles.
Filled with caffeine and new knowledge, Angus and Jessica embarked on their first venture together in 2010 and opened Swallow Coffee Traders, which continues to be a success. TopHat coffee in Clovelly was next, which has become a go-to spot for many locals looking for quality coffee since its 2012 debut.
Though they source their coffee from all over the globe, Ethiopia and Sumatra remain Black Market favourites when looking for something special. One of Black Market Roasters’ favourite Ethiopian regions is Yirgacheffe. It is a small town located in central southern Ethiopia and produces floral and fruity flavours that have much of the specialty coffee industry hooked.
The house blend is currently made up of four origins that each bring a unique characteristic and come together to create a sweet and smooth blend. It contains a Brazilian Sertao for a nice cocoa base, an Ethiopian Sidamo adding a fruity sparkle, a Colombian Tolima giving it a sweet, smooth quality and a spicy Sumatra Wahana, which adds a touch of spice to the blend.
As well as the house blend, single origins are also for sale and alternate on a month-to-month basis. Angus said, “This means our clients can choose from a minimum of three single origins each month or just get a selection of all three to keep things interesting.”
Although the roaster is closed to the public, the Barista Courses offered are targeted at beginners, focusing on teaching practical skills that will help students find job placement within the industry. “We have found that while the coffee culture in Sydney has grown rapidly over the years, there are few courses that really give students the skills that they need when working as a barista.” With a limit of four students to a class, they are able to tailor each student’s requirements to suit his or her skill level.