Recent social media posts
18/12/2025
Our Marrickville HQ will be closed from December 25th - January 4th (opening back up on the 5th)
This includes:
- The Cafe
- The Roastery
- The Office Team
- Black Market Training
If you're running low on beans, make sure to pop by before 2 PM on the 24th!!
Merry Christmas, and can't wait to see all of your lovely faces again in 2026!! ❤️
30/11/2025
Are you a two pumps of hazelnut in your coffee kinda person or nah?
No judgement. We just wanna know 😶
28/11/2025
The shift isn't just about saving money. It's about control.
Cold brew on your schedule, not the café's opening hours. Mushroom adaptogens in your morning ritual because you decided coffee should do more than wake you up. Dialing in your own espresso because you've got the gear now and the learning curve isn't actually that steep.
Fourth wave isn't rejecting specialty coffee—it's redistributing it. The knowledge stayed. The quality standards stayed. The $18 bags of single-origin stayed.
What disappeared was the assumption that you needed to leave your house to access any of it.
Cafés aren't dying, but they're no longer essential. And for a generation that optimizes everything, essential is the only thing worth paying for.
24/11/2025
We got our marketing gorl from .coffee behind the bar for some extra curricular fun 😂
How'd she do?? Give us 1-5 stars in the comments ⭐️
22/11/2025
The romantic part is easy to sell yourself on.
You've dialed in a thousand espressos, you know what you want the beans to taste like, you've got the vision.
The equipment deposit feels significant until you realize it's the smallest number you'll see for a while.
Then month three hits and you're learning procurement contracts, managing cashflow on 60-day payment terms, and realizing that being good at coffee is maybe 30% of what keeps the doors open.
The rest is logistics. It's knowing your cost per kilo when green prices shift.
It's building relationships with cafes who'll actually pay on time.
It's the difference between margin and markup, and why that distinction matters when you're trying to scale.
Most roasters don't close because the coffee wasn't good enough.
They close because the founder was a better cupper than they were a businessperson, and nobody tells you that both skills matter equally.
The good news? Business fundamentals can be learned faster than developing your palate ever did.
You just have to be willing to treat the spreadsheet with the same attention you gave to your roast profiles.
The ones who make it aren't just coffee geeks. They're coffee geeks who got comfortable with the boring stuff.
Want to learn more about how to run a successful coffee business? Send us a DM to get started.
20/11/2025
It's 7:30 am. You pull up to your local for your morning fuel. Instead of the peaceful clamour of coffee machinery and low mummer of the cafe crowd, there's 150 people crowded around your favourite barista who look like they just ran 8 kilometres and are dancing like it's 1987...
Hard pass or hard yas?
Let us know in the comments ⬇️
18/11/2025
Especially in the age of automation, there's a temptation to treat hospitality staff like they're expendable. But the reality is, if you invest into people and treat hospitality as a viable career path, the right staff will come and the right staff will stay.
Maybe coffee is a labour of love and not a profit machine. We believe that if you put your money into your people, they'll be way less likely to leave for corporate security.
What's your take on this one?
18/11/2025
Especially in the age of automation, there’s a temptation to treat hospitality staff like they’re expendable. But the reality is, if you invest into people and treat hospitality as a viable career path, the right staff will come and the right staff will stay.
Maybe coffee is a labour of love and not a profit machine. We believe that if you put your money into your people, they’ll be way less likely to leave for corporate security.
What’s your take on this one?
16/11/2025
Most people think Jamaica Blue Mountain is just expensive because of marketing.
The real story is wilder than that.
80% of the farms growing one of the world's priciest coffees are smaller than a suburban backyard. For generations, these farmers carried all the risk while watching their product sell for 10x what they got paid.
So Jamaica did something radical—cut out the middlemen entirely and gave farmers actual ownership stakes with investor partners.
Now farmers get guaranteed prices before harvest, on-ground agronomic support, and a share of the upside when quality improves. It's working. Better yields, stable income, coffee that lives up to the hype.
Here's the thing: Jamaica produces less than 0.01% of global coffee, but the demand never stops. If other high-end regions want to scale without burning out their producers, this model might be the blueprint.
Real innovation in specialty coffee isn't always new brewing tech or experimental processing. Sometimes it's just building a supply chain where everyone actually wins.
14/11/2025
Do the best cafe's have great food, great coffee, or both? And is that even Sustainable?
We've got our opinions but we want to hear from you 🫵🏼 Let us know in the comments
12/11/2025
To tip or not to tip? That is the question.
10/11/2025
Oat milk barista skills are non-negotiable in Sydney cafes now.
Split it during your trial and you're not getting hired. Here's the technique that actually works.
Temperature control is everything: Oat milk splits faster than dairy milk. Keep it under 60°C. Go hotter and you'll compromise the flavor and texture—instant deal-breaker for any specialty coffee cafe in Sydney.
Start with cold oat milk: Cold milk gives you more time to create proper microfoam under the steam wand. It's the easiest way to nail consistent texture for latte art every single time.
The technique is simpler than you think: Spin oat milk the same way you'd steam dairy milk. Stay mindful of your target temperature. That's it. You'll get silky microfoam that pours clean espresso-based drinks ☕
Master oat milk steaming and you're instantly more hireable at any specialty coffee shop across Sydney.
07/11/2025
New spring iced drinks are here! ☕
We’ve been having way too much fun whipping up foams every morning—honeycomb on cold brew, vanilla-orange on coffee (trust us on this one), and caramel on iced matcha.
Each one comes with a little garnish moment. Cinnamon sugar, fresh orange zest, all the good stuff.
They’re as delicious as they look, especially in our custom cold cups by 🤩 The kind of drinks that make you excited for warmer weather.
Pop in and grab one next time you’re around! Available at all locations 🍊
27/06/2025
Level up your coffee game 🎓
Our Accredited Barista Course is happening on July 4th, one day, hands-on, and nationally recognised.
Ready to get certified? Link in bio to book your spot 📍
25/06/2025
School holiday plans sorted? ☕️
Our School Holiday Bootcamp is the perfect way for teens to learn:
✅ Essential barista skills
✅ Customer service confidence
✅ CV tips that actually help you get hired
Plus, it’s a whole lot of fun. Link in bio to book 🎓✨
23/06/2025
Love to hear it 🙌
03/04/2025
We had such a great time teaching Kai in the Accredited Barista Course yesterday! Can't wait to see you behind the machine Kai!
28/03/2025
It's all about technique👌
25/03/2025
Learn to pour great coffee, meet new people, and enjoy the journey! ☕✨
24/03/2025
Pro Barista Course | Ready to kickstart your career as a professional barista? This course is designed for those serious about landing a barista job and excelling in the industry! ☕💼
21/03/2025
It’s the small details that make a big difference in hospitality and our courses help you master the skills to become an industry professional.
21/03/2025
Thank you for the glowing review, Candy! We’re so happy you enjoyed the course and had a great experience! 😊
17/03/2025
FOUNDATION COURSE | Learn the fundementals of coffee making.
13/03/2025
Accredited Course | Nationally registered training course to help build the skills needed to confidently enter and succeed in the hospitality industry.
Address
24 Cadogan Street, Marrickville
Sydney, NSW
2204
To reach Cadogan Street in Sydney, you have a couple of convenient options for both public transport and driving.
**Public Transport:**
1. **Train:**
- Take a train to Kings Cross Station on the Eastern Suburbs Line.
- From Kings Cross Station, it's about a 10-minute walk to Cadogan Street. Exit the station and head south on Victoria Street, then turn left onto Macleay Street and continue until you reach Cadogan Street.
2. **Bus:**
- Several bus routes service the area. Check local schedules for buses that stop near Kings Cross or Potts Point.
- Once you get off at the nearest stop, it’s a short walk to Cadogan Street.
**Driving/Parking:**
- If you're driving, head towards Potts Point and look for parking options along Macleay Street or nearby residential streets.
- There are also paid parking facilities available in the area. Be sure to check for any parking restrictions or time limits.
Make sure to plan your trip ahead of time to ensure a smooth journey!
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What people say
Located on Cadogan Street in Sydney, Black Market Training stands out as a premier destination for coffee enthusiasts and aspiring baristas alike. With a focus on professional industry experience and a genuine passion for specialty coffee, this establishment offers an unparalleled training environment that elevates the art of coffee-making.
At Black Market Training, the commitment to quality is evident in every aspect of their offerings. Their carefully curated Single Origin line-up showcases exceptional coffees from regions like PNG, Ethiopia, El Salvador, and Guatemala. Each selection is thoughtfully chosen by experts Jess & Ben to ensure not only top-notch quality but also a diverse range of flavor profiles that cater to all palates.
The excitement doesn’t stop there; their innovative approach includes unique roasts such as the experimental Dehydrated Honey process from El Salvador, which has garnered rave reviews for its delightful notes of spiced syrup, kanzi apple, and chocolate. This dedication to experimentation and quality ensures that every cup served is a memorable experience.
Black Market Training also embraces the vibrant culture surrounding coffee. Their social media presence reflects a community united by the love of coffee—celebrating connections from growers to consumers with each brew. Whether it’s sharing good vibes on Fridays or highlighting standout batch brews like their new Bright roast from PNG, they create an inviting atmosphere where everyone can enjoy the journey of coffee together.
For anyone looking to enhance their barista skills or simply indulge in exceptional coffee, Black Market Training is undoubtedly the place to be. Join them and discover what makes their training—and their coffee—truly special!
