Specialty coffee, Bankstown NSW
Great coffee. Real careers. Same docket.
Every flat white poured at Frapp & Capp is pulled by a barista building skills, confidence and a paycheck that's truly theirs. We make seriously good specialty coffee, and we happen to change lives while doing it.
Open weekdays
Running total
5,070
hours of paid, meaningful employment since we opened on West Terrace in May 2023.
A conservative floor as at September 2026: five trading days a week, 9:30am to 3pm, counting one employee on shift. The real number is higher.
Build your order
What's on your docket?
Pick what you'd order. The docket prints the total, and underneath it, every skill a Frapp & Capp barista uses to make it. Each one is part of the training pathway they complete before their first customer shift.
- Grind and dose
- Dial in the shot
- Texture the milk
- Pour
- Front of house: greet, take the order, make change
Trained, rostered and paid at award wages to make exactly this. How the pathway works
The craft
Trained on the tools that matter, not just the ones that are easy.
Our baristas complete a full training pathway, grinding, dialling in, milk texture, front-of-house, before they ever pull a shot for a customer. It's a real job with real standards, because that's what respect looks like.
We start with the person
Goals, support needs, and travel and money-management skills, sorted out before anyone touches an espresso machine.
We train real barista skills
Grinding, milk texture, front-of-house: a proper course, not a token placement.
We employ at award wages
A genuine job, on the roster, at the cafe on West Terrace, not a simulation of one.
On the menu
Small menu. Big craft.
A tight, considered list, every item pulled, poured or plated by a Frapp & Capp barista. Alt milk is 80 cents extra, and every milk is priced the same.
Our house Arabica, silky microfoam, notes of strawberry.
Blended cold, built bold: the espresso equivalent of a high-five.
Made fresh, gone fast. Ask what's on today.
100% Arabica, medium-dark. Strawberry up front, chocolate at the finish.
From the team
Before this job I'd never stood behind an espresso machine. Now it's a skill that's mine, on a team that treats me like family.Barista, Frapp & Capp
Poured in Bankstown
Visit
Come say hi. First coffee's a good excuse.
Wide pathways, a lowered counter, clear menu boards and no rush culture. Sit, work, chat, or just watch the machine do its thing.
Frapp & Capp Coffee Shack1 West Terrace
Bankstown NSW 2200
1300 998 885
tlcdisability@gmail.com