Our coffee philosophy
To say we’re pretty passionate about coffee at The Grounds would be a serious understatement. The dedication that goes into every cup is somewhat obsessive. If you start talking with our head roaster Nick about it, you’ll soon find you need to grab yourself a seat and batten down for the long haul.
Our philosophy quite simply put is not just about the technical side, but also about the everyday occasions that surround coffee. The special moments, interactions and daily rituals that coffee is central to.
Behind the scenes we have an incredibly talented bunch of coffee heads led by The Grounds Co-Founder, Jack Hanna, who very deservedly won Latte Art World Champion in 2007 for a rosetta behind his back.
Back in Alexandria we roast and cup every morning in our roastery, with an approach to sourcing and roasting that’s not determined by industry trends but instead what we believe is right for us and more importantly our guests.
About our Coffees
All of the coffees we serve are high-grade, specialty coffees sourced sustainably and are traceable right down to the farmer. Some coffees are sourced from exclusive micro-lots that no one else in the world serves and we have some amazing stories about the communities behind those (some have even won awards for being the best in the world).
To do justice to our amazing coffees, and share our passion for coffee with you, we recently built The Barista’s Bar in The Grounds of the City. Lined with Mod Bar coffee equipment, which are not only slick and easy on the eyes, but also serve a purpose to breakdown the barrier between our baristas and you. This means less noise from the machines and more noise from our baristas talking you through our selection and answering your coffee questions.
Inside our menu you’ll find an ever-evolving offering of coffee specials. We’re constantly rotating and updating our coffees for a few reasons…
- It’s fresh. Coffee beans have a shelf life and unfortunately unlike a fine wine they don’t age too well, so we’re constantly roasting fresh beans to evolve our offering.
- It’s all about seasonality. Similar to your favourite fruit and veg, not all beans are available year round. Different origins (ie. coffee grown within a single known geographic location) have different harvest times, sometimes only harvesting once or twice a year.
- We like to keep it interesting. Experimenting with different coffees and ensuring that we source the best of what’s currently available is at the top of our priority list. It means we have a variety of offerings to enjoy, as well as new and exciting coffees for you to try.
What are you having?
If a flat white or cap is more your style, then our Seasonal Blend will be right up your alley. Our seasonal blend is made up of 4 different beans from different parts of the world and you guessed it, changes seasonally. Designed to pair well with espresso based milk coffees we create roasts that have a full-body, strong tones of chocolate and a buttery mouth feel.
With each new single origin coffee on offer, our Q Graders, Head Roaster, Nick, and Training Manager, Andrew, roast and cup to share their tasting notes. Maybe you like chocolatey-caramel tones, or perhaps something more fruity? A quick read through the specials list should have you on the right track, and if you have any questions, simply flag down our coffee sommelier and fire them his way!
In the coming weeks we’ll be introducing a very special Sidra Honey from La Palma y El Tucan, a nano-lot (very small farm) located in Colombia. This community are seriously raising the bar on coffee, focussing on exclusivity, innovation and traceability, and as only one of two roasters in Australia due to receive the beans, we couldn’t be more excited to share it with you!
Next month, Nick and Andrew will also be heading to Columbia to meet farmers & producers, strengthen relationships with the coffee community and buy exclusive coffees direct from farms that will be hitting our shores early next year.
In the meantime, we can’t wait to serve you your daily cup (or two) and hope that you’ll take us up on that offer to answer questions and help you find your perfect brew!
COFFEE TASTING CLASS:
We invite you to take a seat at The Barista’s Bar and explore the differences in brewing methods popularly used in modern cafes. Our coffee experts will lead a small group through a variety of curated offerings, giving insight into espresso and drip brewing and the effects it has over coffee. This class is designed for anyone and everyone looking to gain a deeper understanding of the coffee that they drink.
TIME & DATE:
Tuesday 10th October, 6pm – 7pm
The Barista’s Bar
The Grounds of the City, 500 George St, Sydney