The Mews Mosman

The Mews Mosman is the ‘go-to’ place for a piccolo in the morning, a fresh salad for lunch and an afternoon latte to get through the day.

“The marriage of coffee, food and design creates a place where our customers feel they have been before,” says Owner Cameron Mcauley. “Coffee, food and service are our passion.”

Located in an idyllic laneway, The Mews Mosman opened in April 2011 and is creating a “timeless and unforgettable” experience for customers.
“The café allows us to interpret coffee, hospitality and food the way we like to do it,” says Cameron.

He says visitors can expect escapism – and a great cup of coffee with an eclectic mix of foods. The café uses Gabriel Coffee’s Vivace espresso for their house blend, which Cameron describes as “full-bodied dark and brooding”.
“This traditional Italian-style roast has almond toffee notes and a velvety, almost syrup-like texture that glides across the palate,” he says.

The black coffee blend is from Dose espresso, which Cameron describes as a “light to medium roast, fruit driven with berry flavours and a clean crisp finish”.
The Mews Mosman are also proud new owners of a La Marzocco GB5 3-group machine, in addition to a BNZ conical grinder, a Mazzer Kony grinder and a Mazzer mini electronic.

The Mews Mosman offers a range of food items influenced from all corners of the globe including burgers with caramelised onions and chutney, crusty Vienna sandwiches, salads, quinoas, buckwheat, mousaka and quesadillas, to name a few.
Cameron has a 30-year family history in the hospitality industry and says he’s enjoying his expanding café lifestyle. “What is not to love? Coffee continues to evolve and only gets better here in Australia,” says Cameron.

“We are looking forward to the coffee ride of our life.”

The Little Marionette

A passion to “pull all the right strings” and a love of fairy tales is what inspired owner Ed Cutcliffe to open The Little Marionette café in Sydney’s Inner West back in early 2010.

Previously working in wholesale, Ed wanted to share his love of specialty coffee and involve customers in the process. “It’s about bringing the bean to life and really making the most of something that is so small,” Ed says. An animated skyline, revolving bookcase and a secret passageway are the things Ed dreamt of as a child and are brought to life here.

The charming café attracts everyone from suburban families to urban-hipsters, artists and writers. Indie-folk band Boy & Bear are frequent weekend sippers and have had several album covers shot there. “It’s an awesome, interesting mix of regulars and very chilled out. Boy & Bear are always having their band meetings here,” Manager Pete avard says.

A limited breakfast and lunch menu means there’s not much to distract from the brew. Toasted sandwiches and tempting pastries from a local patisserie provide light accompaniments.

The back room is home to where the beans are roasted to perfection. The house blend is supplied to a number of other cafés in the city, and is a four-bean blend that usually consists of a few South American
single origins and a lightly roasted African bean. The result is a mellow, nutty, dark flavour that Pete describes as “super easy to drink”.

Behind the bar, a handsome set of baristas work quickly behind the La Marzocco and each have the opportunity to interact with the customers. “I’m all about creating a fun and interesting space and I hope customers can share that with us,” Ed says.

Cheries Pies and Cakes

There’s nothing more satisfying than enjoying a comforting meat pie on a cool winter day – unless it is an award winning pie.

Owner of Cheries Pies and Cakes, Anthony Grillakis, has been running the northern Sydney food haven for two years, maintaining the savoury and sweet delights of the 40-year-old bakery business.

Since introducing Caffe Di Stefano coffee to the Harbour Road institution, Anthony says the blend has been well received by customers.
Using Caffe Di stefano’s forte blend, Anthony says the coffee has taken the business to the next level. “It’s a beautiful, strong, full-bodied blend,” he says. “In fact, our coffee volume has doubled. That’s thanks to a combination of great coffee, personalised service and the skill of the coffee maker.”

Located near the northern beaches of Sydney, Cheries Pies and Cakes has a strong take-away coffee focus, which is sold to the morning tradies and businesspeople on their way to work, followed by the “mother’s rush” as they drop their children off at school.

“The best part of the job is the interaction with people,” Anthony says. “Coffee is a personal thing, and customers come in every day expecting the same quality and consistency in our products and service seven days a week.”
Anthony has been working in the coffee industry for 15 years, in Sydney’s café precinct. “I really enjoy what I do,” he says. “My theory is if you enjoy something, you’ll do well in it. I put 100 per cent into everything.”

Customers can experience a variety of 20 different hand-crafted pies made on site, including the gold-awarded chicken, mushroom and leek; gourmet lamb, rosemary and mint; and Cheries' famous plain steak pie, judged second best in australia at the 2011 Sydney fine food awards.

A range of cakes and pastries are also available for those with a sweet tooth.

The Grounds

Set amidst an industrial area in the inner west suburb of sydney, The Grounds is an enjoyable escape from a busy urban background. Opened in April, the café is housed in a former Four ‘n’ Twenty pie warehouse and is a showcase of design, food, coffee and garden.

The pergola-topped outdoor area comprises an organic vegetable and herb allotment that supplies the kitchen. Rustic wrought-iron chairs and tables are settled in underneath hanging plants and colourful blooms. Inside, the enormous space harbors a kitchen, in-house bakery and a research facility – a coffee roasting and testing area set behind a glass window.“The concept for the entire place is basically to expose – we want people to experience every aspect of our company and see the internal workings and the whole process,” says co-owner Jack Hanna.

Co-owners Ramzey Choker, entrepreneur and Jack, 2007 World Latte Art Champion, have a clear the focus on coffee and design. A large blackboard on the wall illustrates the coffee production and diagrams in the menu assist in their aim to ‘de-mystify’ coffee. Perched behind this glass wall is the re-conditioned 1970’s Gs2 4-group La Marzocco, one of the first of its kind with the dual boiler technology.

The house blend is a combination of seven beans, including two Brazils, three Africans, a Colombia and an Indian robust. Jack describes the coffee as full-bodied and chocolaty, with a “thick-mouth and buttery feel”.

Aeropress, filter, pour-over and clover available at the filter bar.

Homemade menu items served up by Chef Lily fasan include a slow-roasted lamb sandwich and a confit ocean trout salad with pearl barley and garden herbs.
A rare find in these parts of town, The Grounds hold bucolic charm and is a nice haven away from the hustle and bustle of city life.

Modus Caffe

Newly re-opened Modus Cafe is a fully licensed espresso bar catering to the financial sector of Sydney’s city centre. Largely attracting city slickers in suits, Managing Director and Owner, Frank Angilletta, says the café is a great place to dine while holding business meetings or to escape the daily pressures of appointments, emails and deadlines.

Surrounded by floor-to-ceiling windows and big open spaces, Modus Café is located in a highrise foyer with granite benches and a dining area, an external al fresco space and a bar.

To keep the workers ticking through the day, Frank serves Mecca coffee from two La Marzocco linea 3 groups. Modus Cafe uses a dark horse blend for their signature coffee, a combination of Bolivia, Costa Rica and Guatemala beans. “We’re passionate about our coffee and serving great coffee to our customers,” Frank says. “We’re seeing a current trend towards espresso coffees and in particular, short and long blacks.”

Frank has worked in the café industry for the past three years after a long career in the restaurant sector. He says the adjustment has been somewhat challenging. “I came into this job with a restaurant mentality, but coffee is a job in itself,” frank says.

Serving light lunches and aperitivo on a friday afternoon, Modus Cafe takes an appreciation to Italian cuisine and customs. One of the most popular offerings at Modus Cafe is the $5 pasta of-the-day. Other lunch options include paninis, bruschetta, and the Insalata Caprese with ripe tomatoes, mozzarella, basil and olive oil.

For the busy workers on-the-go, croissants and brioches are also an available option for a morning snack.

“Customers can expect a tranquil ambience, modern décor, great coffee and great service, we’re got it all,” says Frank.

Reuben Hills

Having spent five years owning The Source, Russell Beard is no stranger to the specialty coffee scene and neither is Nathan Borg, who was The Source head roaster.

Reuben Hills is their new adventure, a café and roastery they say is all about “staying true to what you want to do”.

The café is located in the trendy inner- city suburb of Surry Hills, a place already teeming with coffee shops. However, with Russell’s reputation in the coffee scene, there’s no doubting the quality and enthusiasm given to the beans here.

The large space has two entrances allowing natural light to flow from both ends, complimenting the sleek design. Polished concrete floors and exposed timber beams complete the look and help to create a welcoming space for the aggregation of passionate coffee drinkers. A semi-circular cutaway above enables customers to view the roastery and coffee lab, something Russell wanted for the café from the outset.

“It took 14 months from start to finish and we always had in mind the fact that we wanted to involve the customers as much as possible and provide them with the opportunity to see the roasting process,” Russell says.
While two impressive German roasting machines are working away upstairs – a 30-kilogram Probat and six-kilogram Giesen, smaller micro-machines are doing their thing downstairs, such as the dual speedster and Mirage espresso machines. Aeropress filter coffees are available too and public coffee cuppings are held upstairs every friday.

Russell frequently travels to Central and South America to visit the farms during harvest and source the beans directly. Building relationships with the growers is something Russell regards as important. He’s currently sampling beans from Burundi, East Africa and the Mario Enero Jaramillio region in Panama.

One of Reuben Hills stand-outs is a cold filter coffee from Carlos Imbachi’s farm in the Huila, San Agustin region, Columbia, which Russell says is a “wonderful sweet cup, superbly scented with clean fruit notes”.

Coffee aside, Reuben Hills also offers a diverse range of tasty food items. Inspired by Russell’s Latino travels, Head Chef Megan McCulloch (who hails from Heston Blumenthal’s The Hinds Head restaurant in London), has created a menu that is unique and exotic. A popular favourite is the Honduran Baleada – a tortilla stuffed with pimenton spiced pulled-pork or egg, with black beans and cheese. The white chocolate and espresso milkshake and, quite fittingly, a “not-Reuben” sandwich with wagyu salt brisket cannot be overlooked either.

And the name? Russell was inspired by the 1920s coffee era. “The warehouse here is really old and so are the machines,” he says. “Plus, I really just liked the name!”

Dover Deli

Coffee has been a part of Damien Nogueira’s life from an early age. Since the age of six, Damien recalls the enticing aromas and his nightly ritual of drinking an espresso with his parents before bed.

Now, as owner of Dover Deli, Damien continues his passion for the bean, drinking up to 20 double piccolos a day, something he says helps him to manage the daily operations of a busy café.

Located in the serene location of Rosebay in NSW, just kilometres from the busy business district of Sydney, Dover Deli caters to families and coffee enthusiasts looking for a quality cup and an appetising meal.
Using Di Stefano Coffee’s Forte blend, a combination of Central America, South America, Africa, East Asia and Indonesian beans, Damien says this coffee is “strong, punchy, bitter and sweet with a great aftertaste”.

Surrounded by a coffee-hub, Damien says the Di Stefano Coffee packs a punch compared to other coffees in the area, offering something “different” for his discerning coffee customers. “a lot of people are interested in drinking our short blacks, people who really appreciate good coffee,” Damien says.

Dover Deli has been serving customers since 2008, first as a functional deli, and now strictly as a coffee shop. With Damien’s background in office jobs, he says stepping behind the Wega coffee machine along with Head Barista Robert Reuben and producing quality coffees is a welcome change. “This job gives me the flexibility to meet lots of different people,” he says. “It’s a fun, playful and relaxed environment and I get to mingle with the customers.”

The café interior displays a feature wall full of photos of customers, staff, food items and latte art, which Damien says started from one row of photos and has expanded to a café shrine.
The Dover Deli offers an all-day breakfast and lunch menu. Head Chef Damien Krigstein serves up a signature Reuben sandwich, Wagyu corn beef cooked for eight hours and a chicken burger with chilli sauce for the ultimate café offering.

Pablo and Rusty’s Speciality Coffee

Say hello to Pablo & Rusty’s newest addition in Lane Cove. Located in the middle of a pedestrian mall, this store is small, yet distinct and designed to educate and intrigue customers.

Featuring a large communal table designed for cupping, this café has a clear focus on producing the best coffee they can. “We want our customers to come away with what the possibilities are with coffee, rather than just a daily necessity, which is what it becomes,” says Owner and Director Saxon Wright. “We’re turning the café into a unique and interesting experience, rather just a consumer product.”
The new café boasts a high calibre of baristas to match the standard of coffee, including senior baristas Phil Pollen and Brett McLachlan, who can be found working hard behind a Synesso Hydra machine, which Saxon says captures the “optimal flavour expression”.

Running a range of single estate beans and guest espresso blends, the café hosts a brew bar with areo press, cold drip methods and a dedicated specialty tea bar. Regular cupping and tasting lessons are also available to customers, as well as range of take-home beans and equipment.

Pablo & Rusty’s coffee is roasted using a Giesen machine in their nearby warehouse in Ryde. The house blend is a combination of several estate coffees to suit both milk and black coffee. Saxon describes it as “rich and sweet with caramel style notes”.

To maximise the best milk coffee they can produce, saxon conducts pH tests on the milk and changes the blend regularly to ensure it has a balanced profile and synergises well with milk.

As a World Barista Champion (WBC) judge, Saxon says he uses WBC criteria as a platform for the standard of his coffee and competition training among the baristas.

Many single origins are rotated throughout the Pablo & Rusty stores, and particular favourites include the Esmeralda Geisha and El Salvador beans. Showing his commitment to sourcing quality beans, Saxon will travel to Central America for the next harvest. “It’s important to meet the people that are responsible for producing our coffee and makes it a priority to travel to farms and source the beans that will be unique and popular to our customers,” he says.

Pablo & Rusty’s won’t leave the stomach rumbling with a menu of high-end food available for breakfast and lunch. A café favourite is their handmade popsicles, made from seasonal fruit and organic sugar.

After 18 years in the coffee industry, Saxon says his job is as much exploration as it is a journey. “Its discovering new things and people, and it’s just awesome,” he says. “I love it and the market for specialty coffee is just starting to come alive and to be at that forefront of the industry, it’s pretty dynamic.”

The Belaroma Coffee Centre

Entering the Belaroma Coffee Centre off the streets of Manly Vale, Sydney is like stepping into a different world.

The open wholesaler and café is covered with classic wooden furnishings and a world map imprinted on the floor, representing the variety of coffee’s Belaroma sources from around the globe.

The company has been a feature of the Australian coffee culture since 1968 and markets its coffees across cafés throughout Australia. Nick Chronis of Belaroma says the idea for the Belaroma Coffee Centre was born four years ago from “our desire to want to walk in our café customer’s shoes and better understand coffee”. “It doesn’t matter how our customers like their coffee, we will try to make it perfect for them every time,”.

The Belaroma Coffee Centre uses three blends, including their signature house blend Octavia, a lightly roasted blend of Arabicas that produces a rich, sweet and full bodied coffee. Nick says the most popular coffees amongst customers are milk-based espressos, however specialty single origins are also on offer.“We do substantial volumes of single origins and it actually shows and tells us our customers are more engaged and wanting to go on that coffee knowledge journey themselves,” Nick says.

The Belaroma Coffee Centre uses a Kees van der Westen Mirage Triplette Classic espresso machine, with baristas always grinding on demand and free pouring each shot. Tasting shots every half hour by the baristas also helps ensure the perfect coffee is going out to customers.

A large commercial roaster is used for roasting Belaroma’s wholesale coffee blends and a small batch roaster is also used on site to roast the specialty single origins every week. Customers can also get a hands-onexperience by roasting and blending their own coffee beans to take home.

To make your visit to the Belaroma Coffee Centre even sweeter, Nick recommends the cannoli as a great accompaniment. A fresh and delicious range of breads, sweets, savories and cakes are also available, sourced from local bakeries and producers.