Meet our staff: Genevieve Ash

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Meet our staff: Genevieve Ash

Genevieve is our resident dog cuddler, and when she isn’t fixing our IT issues/printer problems/software meltdowns, you’ll find her behind the bar, brewing the amazing coffee we know and love at Black Sheep. Despite studying, working, and patting dogs (sometimes at the same time), Gen constantly impresses us with the passion she brings to the roastery. 

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The story behind Feeling Woolly

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The story behind Feeling Woolly

Today, our house blend and all-round favourite, Feeling Woolly, is a 5-bean blend, with smooth, lingering notes of dark chocolate, honey and malt. 

But back when Black Sheep was a single, stainless steel cart at the Rocklea Markets, Mark was working hard to come up with the perfect blend...

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Try the tea

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Try the tea

When you think Black Sheep, you think coffee, right? We are a roastery after all. But did you know we also serve tea? And of course, it’s not just any tea…

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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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