Barista - Contemporary Vietnamese Cafe and Wine Bar, Double BayCà Phê Mai is a contemporary Vietnamese cafe by day and natural wine bar by night, on Kiaora Lane in Double Bay.
We opened in June.
In October the Sydney Morning Herald Good Food Guide named us a finalist for Current Restaurant of the Year, and listed us in both the 100 Essential Restaurants and the 10 Essential Cafes for ****.
The coffee is a big part of why.
We would like you to help us keep earning it.HoursTakeaway coffee and pastries: 7am to 2.30pm, seven daysMonday: takeaway coffee onlyTuesday to Saturday: 11am to 10pmSunday: 11am to 3pmThe coffeeWe pour Single O, Reservoir as the house blend with a rotating single origin on the second grinder.
The core list is a proper espresso build: flat white, piccolo, macchiato, long black, iced latte, cold brew.
The signature serve is Cà Phê Muối, our salted coffee, and it is the drink people come back for.
Tenacious pastries land every morning.
The window opens at 7am and the people who work in the building and the Forum residents upstairs are through it before most of Double Bay is awake.About the roleYou work alongside our Head Barista and you own the machine when he is not on it.
Mornings are the takeaway window: fast, consistent, regulars by name.
From 11am the room opens and you are pouring for the floor as well, so you need to hold your standard when the dockets stack up and lunch is in full flight.
You dial in, you texture milk properly, you keep the bar clean and you notice when a shot is running off before anyone tells you.




We care about the 7.15am regular as much as the full lunch service.What you'll doOpen the coffee window some mornings and run it solo until the room opensPour for takeaway and the floor through lunch serviceDial in the grinders at the start of the day and keep them thereBuild Cà Phê Muối and the rest of the specialty list to specSet up and merchandise the pastry displayKeep the bar, the machine and the grinders clean, calibrated and stockedLook after the regulars, Forum residents and the people who work in the buildingHelp on the floor between coffee rushes, taking orders and running drinksWho we're afterAt least two years on a busy specialty machine.
You can pour a flat white and a piccolo back to back and both look rightComfortable dialling in and adjusting through the day as the beans and the weather moveQuick and calm when it is thirty deep at the windowInterested in the rest of the drinks list.
Wine and cocktail training is available if you want itAvailable for early starts, including weekends.
Saturday and Sunday mornings are essentialCurrent NSW RSA is a bonus, not a mustWhat's on offerCasual, $35 to $40 an hour plus super depending on experience, under the Restaurant Industry Award.
Saturday, Sunday and public holiday penalties on topShare of tips, paid weeklyAround 20 to 30 hours a week, daytime only, rostered in Deputy with two weeks' noticeTraining on Single O with the roaster, and coffee, wine and cocktail training from the people who built each listStaff meal on shift, coffee whenever you want itDone by mid-afternoon every day.
No nightsA room that has already been noticed, and owners who are on the floor with you
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📌 Barista - Contemporary Vietnamese Cafe And Wine Bar, Double Bay (Sydney)
🏢 Ca Phe Mai
📍 Sydney