Recent social media posts
01/09/2026
Next Thursday, we’re handing our cafe over ☕
For one hour, Black Market Coffee Marrickville is back in action and being run by a crew of young women who just finished From the Ground Up, a hospitality training program we run with Youth Off The Streets.
☕ Coffee is FREE (although tips for the students are appreciated)
🥐 Pastries kindly supplied by Miss Sina • Vegan Café and Bakery
📍 Black Market Coffee Marrickville
📅 Thursday 10 September
⏳ One hour only, so get in early
Thank you to Youth Off The Streets, Mr Jobs and NSW Government for making this program possible.
See you next Thursday ❤️
21/08/2026
Your coffee habit has a number on it.
Most people never actually look.
We ran the maths, daily cafe runs versus our coffee subscription, and it’s not close. Turns out the “treat yourself” coffee is the expensive one 🤷♀️
18/08/2026
Did you know about coffee subscriptions? Fresh roasted coffee delivered to your door + save 10% & get free shipping every. single. time.
15/08/2026
Have you spent $6+ on a flat white? 👀👇
14/08/2026
We’re on the hunt to find out what Australia’s morning ritual looks like. Today, we asked Bondi.
Where should we head next? 🤔
📍Bondi Beach
11/08/2026
Can you spot which park Angus is brewing this coffee in? First one in the comments will get a cheeky discount from us 😉👇
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 ⬇️
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.
