It took the discovery of the team and produce at Double Roasters to convince Jerry, the current owner, to dive back into the coffee business, taking over Wicks Park Cafe in Marrickville. After working with the mass-produced coffee of a chain, he was ready for something a lot more personal.
Formerly known as Double Roasters, Wicks Park Cafe was started by Scott Robertson, James Brown and Gary Parkes in 2011, with the intention of deepening their knowledge and understanding of coffee, developing their own blend on the way. The original plan was to roast coffee on-site and wholesale with a small cafe section for clients and walk-in customers to sample its products.
The cafe side of the business grew exponentially, selling 160 kilograms of coffee per week from the premises. In 2013 the roastery was separated from the cafe before the boys decided to let go of the cafe and focus on the coffee bean business. This is where current owner, Jerry, came in, bringing six years’ hospitality experience to the table. He’s followed the mantra ‘if it’s not broken, don’t fix it,’ keeping the same menu and Double Roasters’ coffee.
The interior of Wicks Park Cafe also hasn’t changed, retaining the warehouse feel, with exposed steel beams, high ceilings, natural timber furniture and the iconic diagram of a roaster on the wall. If a drawing isn’t enough, there’s also a vintage roaster in the corner, giving customers an inside glance into the process.
The house blend, provided by the boys at Double Roasters just down the road, is looked after by Head Barista, Yama Kim. Named Flight Path, it features beans from Brazil, Colombia and Costa Rica, combining to produce a rich and smooth consistency with notes of dark chocolate, hazelnuts and brown sugar. It binds beautifully with milk, a result of its balanced flavours. It’s so named after the low-flying aircraft from the nearby airport. If it really takes your fancy, there are beans available to take home too. Coffee adventurers can also try the single origin on offer, iced coffee, cold drip and the cafe’s unique double tonic: a combination of espresso, tonic and lemon.
Manager, Michael Stewart, has more than 10 years of hospitality experience and is an important and essential member of the team. His profound sense of what a great cafe should be shapes the culture and guarantees customer satisfaction.
Wicks Park is a one-stop shop and the food meets the same standard as its caffeinated companion. Try layered bircher muesli with apples, dates and toasted macadamias or corn and zucchini fritters with avocado salsa, jalapeño crème fraiche and a poached egg. Lunch options include a roast pork belly sandwich with apple and mint relish or a kale salad with dates, toasted almonds, cherry tomato, goats’ cheese and fattoush bread.