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.
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 🍊
Address
24 Cadogan Street Marrickville
Sydney, NSW
2204
Opening Hours
| Monday |
7am - 1pm |
| Tuesday |
7am - 1pm |
| Wednesday |
7am - 1pm |
| Thursday |
7am - 1pm |
| Friday |
7am - 1pm |
| Saturday |
7am - 1pm |
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What people say
At Black Market Coffee on Cadogan Street in Marrickville, coffee enthusiasts are treated to an exceptional experience that celebrates the art of brewing. This charming coffee shop prides itself on small-batch roasting, ensuring that every cup is crafted from high-quality, fresh, and exotic beans.
Whether you're a seasoned barista or a home brewing aficionado, Black Market Coffee makes it effortless to achieve that perfect sweet and crisp espresso. Their commitment to excellence shines through in every sip, making it a favorite among coffee nerds and local businesses alike.
The knowledgeable team at Black Market Coffee goes beyond just serving great coffee; they also offer training for baristas and provide expert sourcing and roasting services. This dedication to quality and education ensures that customers can enjoy consistently outstanding brews while focusing on what they do best—serving their own patrons.
For those seeking a top-notch coffee experience in Marrickville, Black Market Coffee is undoubtedly a destination worth visiting.
