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We have now closed. 

Thanks for all the support over the last 4.5 years!
We aim to give our community a unique, quality focused cafe through offering excellent coffee, food and service. 

Frankly My Dear Coffee is owned Blue Mountains locals Dylan and Alisha.  Some years ago after travelling the world, Dylan landed a job at the then-named Pink Papaya (now Cassiopeia) in Springwood. He set his mind to learning as much as he could about the coffee industry from farming, roasting to brewing. He had a crack at the NSW Barista Championships in 2012 & 2013, with a best placing of 2nd.


In 2013 Dylan landed his dream job running the coffee bar at Paramount Coffee Project in Surry Hills, a brand new project by Russell Beard (Reuben Hills), Mark Dundon (Seven Seeds) and Jin Ng. A year in Dylan moved into the role of managing all areas of the cafe. The goal of PCP was to be a platform for the coffee industry in Sydney, showcasing coffees, roasters and international guests in order to introduce and entertain customers with the quality focused side of the industry. It definitely achieved it’s goal with numerous overseas guests running week-long residencies and was also awarded Cafe of The Year by Good Food in 2017. In 2014 Dylan won the Australian Aeropress Competition, earning him a trip to Italy to compete at the World Aeropress Competition.

After all this, Dylan and Alisha wanted to bring all their creativity, love for coffee and hospitality back to the Mountains. And amazingly, a shop became available in the middle of Glenbrook. They jumped on it and in March 2017, their first cafe Kickaboom opened its doors. In July 2019 an opportunity came about to open a cafe in Katoomba and Frankly My Dear Coffee was born, with the team excited to bring a cafe to the Upper Mountains!

Our aim and focus has been to bring to our community a quality-focused cafe. A place that serves unique, travel-inspired dishes that’s not the usual fare seen on a cafe menu, with a focus on making what we can in house. Everything from sauces, harissa, banana bread, liquorice bread, butter, milkshake syrups, soda syrups, and almond milk. We aim to reduce waste by finding ways to use offcuts and food scraps and sourcing local ingredients when we can.

At Frankly, we bring in coffee from a variety of quality-focused roasters. We hope to be a starting point of conversation around coffee that brings the idea of quality back to the people that produce the coffee and not the brand on the shiny package or the barista behind the machine.

And it’s a place where you can start, pause or finish your day in a friendly, positive atmosphere and take that feeling with you as you head out into the rest of the day. So please, come check us out and say hello. We hope you enjoy what we’ve done!


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