Black Sheep Coffee has been a pioneering force in Brisbane’s coffee scene since its inception. When Mark Gloftis started out operating one of the city’s first dedicated coffee carts at Camp Hill and Rocklea Markets, little did he know that soon enough he’d be helming one of the most beloved specialty roasters in Brisbane. Black Sheep’s headquarters, which Mark opened alongside co-owner Katie Daley in the light-industrial backstreets of Woolloongabba in 2012, has been a stalwart of Brisbane’s burgeoning craft coffee scene for nearly a decade. As is required for any business aiming for longevity, however, there comes a time where evolution is necessary. At the end of the year Black Sheep Coffee will close its besser-block warehouse location and relocate to the other side of Norman Street, opening a larger command post in the new year for its roasting, wholesale and cafe operations. With a change in home also comes a change in focus. Looking to emphasise the more considered, conscious and sustainable elements of their business and properly reflect the serene calmness and joyousness of their craft, Mark and Katie will mark the beginning of the next chapter with a brand change. Come next year Black Sheep Coffee will be known as Joyce Coffee, a name that Mark and Katie hope to make synonymous with community, approachability, innovation and quiet confidence.
A DIY fit-out will soon commence on Joyce Coffee’s home, which is being designed by architect John Ellway (recent winner of Houses Magazine’s Australian House of the Year award), who will be translating Black Sheep’s existing simple aesthetic (predicated on a raw and basic approach to materiality) across to the new space. Charred cedar, black steel and raked concrete will feature across Joyce’s interior, which will be divided into two halves (production and storage, and coffee bar) by an internal garden. This central nexus will be highlighted by a light well, spotlighting the garden which Mark and Katie hope to fill with plants indigenous to the area. Joyce Coffee will feature a dedicated filter bar as well as a larger espresso bar, with the bigger footprint affording extra room for cupping events with their key suppliers and filter brewing, espresso pouring and roasting classes. Mark and Katie have made the conscious decision to not build a kitchen in order to keep the focus on coffee, but will continue to serve baked goods and artisanal treats from Sprout Artisan Bakery and Floss Bakes. The expansion will also increase Joyce’s production capacity considerably, with a boost to wholesale operations necessitating more room for storage and inventory management. Home brewers will be stoked to hear that Joyce Coffee will also boast a bean deli, stocking more than 90 varieties of high-end coffee available to purchase in 20-gram portions, giving home brewers an opportunity to sample exceptional coffees without having to buy in bulk.
Joyce Coffee will open in the new year. Stay tuned for more details as they emerge.