Here at Black Sheep, we approach the world with our eyes and our hands. From weighing out green beans for roasting, to passing your freshly brewed cup of coffee from our hands to yours, we thought you might like to see just what it is our hands do here.
Dosing freshly ground coffee into the group handle basket. We dose between 22-24g for each basket. Mark says the aroma of freshly ground coffee — the sweet fruit, deep leather and spice, and dark bitter chocolate — is something he’ll never tire from.
Detail and precision are so important. We use what’s called an 'OCD' (it stands for the brand, Ona Coffee Distributor) to distribute the grinds evenly before tamping, ensuring an even extraction and consistently tasty cup.
Our cherished Synesso Hydra 3 group espresso machine with custom walnut group handles, ergonomically designed to be gentle on a baristas’ hands. We’re so fortunate to work on such quality machinery. This one was hand-built in Seattle. Synessos are stunning machines; they’re well crafted and consistently pour a beautiful shot.
Free pour tulip latte art on top of a piccolo. This takes a lot of practice to master; the milk has to be the right texture of silky smooth micro foam.
We handpicked our milk suppliers to give you the best tasting coffee, and support a local family business. The milk comes from a Guernsey breed. They’re renowned for having very high quality milk with a large proportion of creamy fat, making your coffee even tastier.
This steel countertop was hand-build by Mark. Our ‘Kim Wallace' ceramic plates were hand-thrown on the Sunshine Coast. The 'Aleph' ceramic cups (handmade in Melbourne) have special finger indentations, so they feel just right when you hold them in your hands.
Weighing out green beans for our Feeling Woolly blend. It’s a five-bean blend and each roast is 15kg per batch. Mark’s hard working hands weigh out beans for roasting twice a week (and when we’re really busy, three times a week).
Inspecting beans with the 'trier.’ At various stages of the roast, the beans take on different aromas, ranging from wet hay/straw to bread dough, to toast, to the final stage that we’re all familiar with — roasted coffee.