Headed up by creative entrepreneur Ramsey Choker and renowned coffee guru Jack Hanna, The Grounds is an innovative, sustainable specialty coffee outfit combining science, industrialism and organic gardens into one awe-inspiring space.
Built into the remnants of a heritage-listed warehouse and spilling into an enormous courtyard and organic garden in Sydney’s west, The Grounds is both stunning and about as culturally indispensible as the harbour bridge, having once been the Four’N Twenty pie factory.
Not to be overshadowed by the incredible standard of coffee, a tantalising food menu encompasses a wholesome, home-style selection of dishes, like the slow-roasted, pulled-pork sandwich with slaw and handmade pappardelle.
Separate to the kitchen, The Grounds bakery boasts an 800kg bread oven imported from Germany that churns out a huge selection of house breads and sweet pastries, including a signature potato and onion flatbread.
The Grounds’ NASA standard of coffee toys puts everyone at serious risk of hyperventilating. There’s a new generation Syneso espresso machine (one of the first in Australia), a customised Clover brewer, Twin 7kg Probat roasters, volumetric milk taps (invented by The Grounds) and the crown jewel, a one of a kind, retrofitted GS2 espresso machine sitting atop a purpose-built brew bar made from a remoulded shipping container.
Like the Large Hadron Collider of specialty coffee, The Grounds represents a quantum leap in Sydney’s emerging coffee culture. Drop down for a brew before it becomes a rock concert of popularity.