When Russell Beard sold The Source in Mosman and opened Reuben Hills in 2012, he wanted to make coffee approachable to anyone who was interested in learning.
Downstairs, among exposed cement walls and long tables, various filters and brewing tools litter the benchtops. Each waits patiently for curious customers to start a conversation about what it actually does.
On the mezzanine level, beans are roasted for use downstairs, as well as sold wholesale throughout Sydney. And those customers who are truly keen to learn about the process are invited to a public cupping (tasting) session every Saturday morning.
Beard and head roaster Nick Theodore have travelled all over the world developing relationships with coffee farmers. These partnerships allow them to constantly bring new beans to Sydney, but also to give back to the communities, developing infrastructure and educational programs overseas.
The menu is made up of dishes adapted from the regions where the beans are grown. That means mostly South American fare, with a twist to better satiate the Australian palate, including the famous fried chicken and the NOT Reuben sandwich (Wagyu brisket, pickled slaw, manchego and horseradish mayo on rye).
As beans from new regions make their way to the roaster upstairs, flavours inspired by these same regions make their way onto the menu, including dishes from all over Central and South America and Africa.