Meet our staff: Issy Bange

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Meet our staff: Issy Bange

Don’t be intimidated by Issy's dry sense of humour, this little greyhound (she's a fast runner) can make a killer coffee and the conversation is always a laugh. She’s easy going and in true Aussie form can take insults just as easily as she gives them. Stop by the Roastery and let her pour you a cuppa.

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Where your coffee goes

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Where your coffee goes

After such a great response to our Green Credentials post last month, we thought we’d tell you a little more about where your coffee (and other organic waste) goes...

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Meet our staff: Toby Gillanders

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Meet our staff: Toby Gillanders

Toby is a university student during the week, and a Black Sheep family member on the weekends. He’s a bright, young genius (he’s going to be a doctor!) with a beaming smile and his latte art is impeccable. He enjoys a little casual banter with the customers and might just be too friendly for his own good! We love having him on the team.

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Our green credentials

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Our green credentials

We’ve always been conscious of our impact on the environment, but the airing of ABC’s War on Waste really opened our eyes to the problem we’re causing in the community. We kept thinking, how can we go about making it better?

Lately we’ve managed to take some really big steps and we wanted to share them with you...

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Meet our staff: Angie Cochrane

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Meet our staff: Angie Cochrane

You’ll find Angie at the Roastery during the week and the Markets on a Saturday morning. She looks after the roasting and is Renee’s right hand gal. At 5ft nothing, she’s tiny but the Black Sheep family just wouldn’t be the same without her… and her tasty treats — she used to have her own pastry business!

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History of Black Sheep: The Roastery

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History of Black Sheep: The Roastery

By mid-2012, it was time for Black Sheep to grow again.

Even though they were going through more than 40kg of coffee every weekend — plus the wholesale customers who’d buy 20kg or 30kg at a time (including Gordon Ramsay’s Melbourne restaurant Maze) — Mark was still roasting on the tiny, 3kg roaster. They needed a bigger roaster. And if they had a bigger roaster, they’d need a bigger space...

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Meet our customers: Emmy

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Meet our customers: Emmy

Meet Emmy, digital content creator, mother of two and one of our Black Sheep favourites.

Emmy took some time out from her hectic schedule (two little ones, three websites…) to chat with us about motherhood, chickens, diamonds, and of course, coffee.  

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History of Black Sheep: The Floods

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History of Black Sheep: The Floods

In January 2011, flash flooding devastated Queensland and three-quarters of the state were officially declared disaster zones. Rocklea, where Black Sheep had their market stall, was one of the worst affected suburbs in Brisbane.

“There was so much water,” Katie recalls. “It’s unbelievable. And just to come up and go so quickly.”

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The Black Bear Black Sheep Espresso Martini

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The Black Bear Black Sheep Espresso Martini

With Easter only a few days away, we thought it was the perfect time to share another of our favourite recipes using Black Sheep coffee.

This time we’ve gone for a ‘grown ups only’ concoction and asked our wonderful friend Tim Morrissey of Black Bear Lodge to lend his expertise in making the perfect espresso martini.

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History of Black Sheep: Becoming Black Sheep

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History of Black Sheep: Becoming Black Sheep

Now that Mark and Katie had decided it was time to get serious about the business, they needed to come up with a name.

“We went through all sorts of names,” says Katie. “There was The Cranky Donkey. Mark’s surname is Gloftis so we joked at one point that it was going to be Glofie’s Coffee..."

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