IT’S JUST COFFEE!

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1. Does Mineral Fermentation Actually Taste Different? (Blind Test) | COFFEE BREAK!

   5 november 2026 · 20 min

   Afspelen
   This week, we’re exploring whether using mineral-adjusted water during fermentation can influence coffee flavour. Now we’re at Toby’s Estate in Fitzroy, where Nicholas Rae guides us through a taste-test: coffee fermented in mineralised water, tasted blind against a control. Will the mineralised coffee come out on top…especially in the eyes of our resident World Barista Championship judge, Ben Bicknell? Lees meer

   Plus! Condesa Co.Lab delivers the weekly green coffee market report. And! Coffee Weekend is happening November 7th-8th at the Queen Victoria Market in Melbourne - don’t miss out.

   Coffee Break is your weekly inside scoop into the coffee community. Everything from on the fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gate kept coffee secrets.

   Want more coffee content?

   IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236

   Coffee Weekend: https://www.instagram.com/coffeeweekend_melb/

   Toby’s Estate: https://www.instagram.com/tobysestatecoffee/

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

   Proudly supported by:

   Apax Lab: https://apaxlab.com/

   Condesa Co.Lab: https://condesacolab.com.au/

   Thanks for listening!

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2. Fermenting Coffee With Minerals: Does It Actually Work? | TOBY’S ESTATE

   2 november 2026 · 44 min

   Afspelen
   How do decisions made on the farm show up in the cup? Today we’re joined by Nicholas Rae, Head of Coffee at Toby’s Estate, who has been working to answer that question through specialised coffee research. Lees meer

   Toby’s is one of the few roasters to have a research plot, almost a hectare of land at Daterra Coffee Farm in Brazil. It’s here they investigate coffee processing, specifically how water composition during fermentation impacts coffee flavour. So… What happens when you treat coffee with minerals, does it increase the cup score, and ultimately, do these findings have the potential to change the industry?

   Much to consider!

   If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee!

   Toby’s Estate: https://www.instagram.com/tobysestatecoffee/

   Want more coffee content?

   IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

   Proudly sponsored by:

   Apax Lab: https://apaxlab.com/

   Thanks for listening!

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3. China Just Won Its First World Barista Championship | COFFEE BREAK!

   28 oktober 2026 · 54 min

   Afspelen
   History in Panama. Pan Wei has taken out the 2026 World Barista Championship, the first ever win for China, and Acaia’s Susie Kealy was on the floor for all of it. Lees meer

   We break down the routines everyone’s talking about, the signature drinks that pushed the limits, and what actually separated the top six. Did our predictions hold up? (Mostly no.) And what does Susie think local cafes are getting wrong?

   From the WBC stage to your corner cafe, this is your Panama debrief. Plus, Condesa Co.Lab brings the weekly green coffee market report.

   Much to discuss!

   If you’re new here (welcome!), Coffee Break is your weekly inside scoop into the coffee community: on-the-fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gatekept coffee secrets. — It’s Just Coffee!

   Find Susie here: https://www.instagram.com/susiebootz/
   Acaia: https://www.instagram.com/acaiacoffee/
   It’s Just Coffee: https://linktr.ee/itsjustcoffeepod

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

   Proudly supported by:
   Apax Lab: https://apaxlab.com/
   Condesa Co.Lab: https://condesacolab.com.au/

   Thanks for listening!
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4. Why Every Cafe Looks the Same (And How to Fix Yours) | Cosimo Libardo, Ceado

   26 oktober 2026 · 1 uur 1 min

   Afspelen
   Good coffee isn't a point of difference anymore. It's the price of entry. Joining us to unpack what comes next is Cosimo Libardo. Lees meer

   We trace Cosimo's path from selling espresso machines to running a Sydney roastery, sitting on the SCA board and now leading the official grinder of the World Barista Championship. Then we get practical: what are the warning signs a café has lost its position? How do you test a new one without a market research budget? And how do you make it real in your menu, your pricing and the accounts you say no to?

   From the red flags you'd spot within a minute of walking in to the step-by-step recipe Cosimo runs every time, this is your repositioning playbook.

   Time to stand for something!

   If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day — It's Just Coffee!

   Find Ceado here: https://www.instagram.com/ceado/?hl=en

   Want more coffee content?
   IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

   Proudly sponsored by:
   Apax Lab: https://apaxlab.com/

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5. Is 17 cafes too many? | Axil's DAVE MAKIN!

   21 oktober 2026 · 32 min

   Afspelen
   Does a second café really double your money? And what about the seventeenth? Following his Main episode, Dave Makin of Axil Coffee Roasters sits back down with Rohan and Ben for a Coffee Break on what it actually takes to run a multi-venue café group in 2026, and on building a brand-new venue in the middle of it all. Lees meer

   Condesa Co.Lab also brings us the weekly green coffee market report.

   COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from barista tips and honest café conversations to the coffee knowledge people don’t always share.

   Want more coffee content? IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com with your questions, café stories or hot takes.

   Proudly sponsored by:
   APAX LAB: https://apaxlab.com/
   Condesa Co.Lab: https://condesacolab.com.au/

   Thanks for listening!

   #CoffeeBreak #CafeBusiness #SpecialtyCoffee #DaveMakin #AxilCoffee
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6. WBC Panama - The Contenders & Predictions | w Axil’s DAVE MAKIN!

   19 oktober 2026 · 1 uur 14 min

   Afspelen
   Get excited, the World Barista Championship is almost upon us! And joining us to discuss the upcoming event is Founder and Managing Director of Axil Coffee Roasters, Dave Makin. Lees meer

   We reminisce on Dave’s competition history, and reflect on how the competition shaped his coffee business. Then we look to the future: time, money, resources… What does it take to compete in 2026? What should viewers watch for in Panama? And how will this year differ from previous WBCs?

   From the investment behind Jack Simpson’s world title to the coffees, tools and competitors to keep an eye on, this is your pre-Panama briefing.

   Much to discuss!

   If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day — It's Just Coffee!

   CHAPTERS:
   00:00 Dave Makin on the World Barista Championship
   06:17 Dave’s 2008 WBC Near Miss
   10:24 How Axil Builds World Champions
   12:59 How Much Does It Cost to Compete?
   21:23 Is Winning the WBC Worth It?
   27:47 Jack Simpson’s Road to World Champion
   34:37 Is Barista Competition Accessible?
   40:35 WBC Panama Preview
   42:00 APAX Lab
   42:38 WBC History & Australia’s Success
   49:38 WBC Rules & Equipment
   52:30 Do You Need Panama Gesha to Win?
   54:15 Coffee Tools: Competition to Cafe
   59:31 WBC Competitors to Watch
   1:05:04 WBC Predictions
   1:07:49 Advice for New Competitors
   1:08:52 Why Coffee Prices Are Rising
   1:11:33 The Team Behind Axil

   Find Axil Coffee Roasters here:
   https://www.instagram.com/axilcoffeeroasters/

   Want more coffee content?

   IT'S JUST COFFEE:
   https://linktr.ee/itsjustcoffeepod

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

   Proudly sponsored by:

   Apax Lab:
   https://apaxlab.com/

   Thanks for listening!
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7. What Makes a Great Café in 2026? | COFFEE BREAK!

   14 oktober 2026 · 28 min

   Afspelen
   Can a faster coffee machine make your café feel more human?
   Following their deep dive into matcha, Rohan and Jai Lott sit back down for a Coffee Break on where cafés are heading. They get into automation, pre-batched espresso and why getting your head up from behind the machine might be the best thing you can do for your customers. Lees meer

   The conversation moves from Melbourne hospitality and remembering someone’s name to signature drinks, simpler menus and the equipment Jai would choose if he were opening a café today. Plus, the mistakes he keeps seeing in new businesses: too little money and beautiful spaces with terrible workflow.

   Condesa Co.Lab also brings us the weekly green coffee market report.
   COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from barista tips and honest café conversations to the coffee knowledge people don’t always share.

   CHAPTERS!

   00:00 The Future of Cafés with Jai Lott
   01:28 Café Automation and Hospitality
   07:13 What Melbourne Gets Right
   15:05 Signature Drinks and Simpler Menus
   16:59 Jai’s Ideal Café Setup
   19:25 Common Café Opening Mistakes
   24:11 Condesa Co.Lab Market Report
   26:36 Building a Café in France

   Find Jai at: https://www.instagram.com/coffeewithjai/ Kissako Matcha: https://www.instagram.com/kissakomatcha/

   Want more coffee content?
   IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod
   Want to get in touch?
   Hit us up at hello@itsjustcoffeepod.com with your questions, café stories or hot takes.
   Proudly sponsored by:
   APAX LAB: https://apaxlab.com/
   Condesa Co.Lab: https://condesacolab.com.au/
   Thanks for listening!

   #CoffeeBreak #CafeAutomation #SpecialtyCoffee #JaiLott
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8. Can Matcha Save the Australian Café? | JAI LOTT!

   12 oktober 2026 · 43 min

   Afspelen
   Jai Lott was the man behind iconic US coffee brands Bluestone Lane and Blank Street. Now he’s changed course, moving back home to Australia to start a matcha business! Join us as we discuss his incredible career, why he decided to make the switch, and what we should expect from his latest venture, Kissako Matcha. Lees meer

   00:00 Meet Jai Lott

   02:15 From Bluestone Lane to Blank Street

   07:02 Why matcha, and why now?

   08:11 Matcha sourcing and transparency

   10:52 Matcha culture in Japan

   12:03 What matcha quality really means

   16:44 APAX LAB sponsor message

   17:23 How to taste and compare matcha

   21:45 Should cafes batch matcha?

   23:18 Batching methods and freshness

   28:15 Matcha drinks beyond the latte

   31:04 Simple ways for cafes to start serving matcha

   33:17 Matcha pricing and cafe margins

   34:39 Can matcha help cafes stay open longer?

   37:07 Jai’s hot takes on batching and coffee

   39:19 Shout-out to Project Zero

   40:22 Closing thoughts and where to find Jai

   Thank-you Jai for joining the show!

   Find Jai at: https://www.instagram.com/coffeewithjai/

   Kissako Matcha: https://www.instagram.com/kissakomatcha/

   If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee!

   Want more coffee content?

   IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236

   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

   Proudly sponsored by:

   Marco Beverage Systems: https://www.instagram.com/marcobeveragesystems/

   Apax Lab: https://apaxlab.com/

   Condesa Co.Lab: https://condesacolab.com.au/

   Thanks for listening!
   Learn more about your ad choices. Visit megaphone.fm/adchoices

9. Roasting Advice That Actually Changes Your Coffee | COFFEE BREAK!

   7 oktober 2026 · 25 min

   Afspelen
   What actually helps you become a better coffee roaster? We asked experienced people across the coffee world for the one skill, tool or habit that made the biggest difference. Lees meer

   Rohan and Ben unpack their answers: tracking time through a roast, measuring bean colour, matching the roast to the way a coffee will be brewed, and trusting what’s in the cup over a perfect looking curve. They add a few tips of their own on sensory calibration, roaster maintenance and sharing knowledge with other roasters. Plus, Condesa Co.Lab brings us the weekly green coffee market report.

   COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from barista tips and honest café conversations to the coffee knowledge people don’t always share.

   CHAPTERS!00:00 What Makes a Better Coffee Roaster?00:58 Track Time Through the Roast04:18 Why Roasters Measure Coffee Colour09:12 Match Your Roast to the Brew13:15 Condesa Co.Lab Market Report15:25 Taste the Coffee, Not the Curve18:28 Calibrate Your Cupping20:10 Keep Your Roaster Clean21:31 Share What You Know23:11 Colin Harmon’s Coffee Business Books

   Want more coffee content?IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod

   Got a roasting tip we missed? Send it to hello@itsjustcoffeepod.com.

   Proudly sponsored by:APAX LAB: https://apaxlab.com/Condesa Co.Lab: https://condesacolab.com.au/

   Thanks for listening!

   #CoffeeBreak #CoffeeRoasting #SpecialtyCoffee
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10. An Astrophysicist Explains Your Coffee Grinder | JONATHAN GAGNÉ!

    5 oktober 2026 · 1 uur 24 min

    Afspelen
    Do bigger burrs make better coffee? Are flat burrs cleaner than conical burrs? And why can two grinds that look the same brew completely differently? Lees meer

    Astrophysicist and Coffee Ad Astra author Jonathan Gagné joins Rohan and Ben to unpack what grinders actually do to coffee. They get into particle size distributions, fines, burr seasoning, freezing beans and espresso flow, then tackle the coffee claims that sound certain even when the science isn’t.

    If you’re new here (welcome), our show dives into some of the best coffee conversations on the internet, but we’ll always remind ourselves that at the end of the day, it’s just coffee!

    CHAPTERS!00:00 Why grinders became coffee’s big obsession02:04 Meet Jonathan Gagné03:11 APAX LAB03:53 From astrophysics to Coffee Ad Astra07:22 Are bigger burrs actually better?12:08 Burr heat, extraction and grinder myths16:24 Flat, conical and burr seasoning17:45 Static, freezing beans and keeping coffee fresh23:20 What particle size distribution really means32:04 Why some coffees produce more fines37:00 Should you grind coarser for filter coffee?43:11 What the 300 grind tests revealed48:49 How water moves through an espresso puck58:34 Filter coffee claims that don’t hold up1:01:58 Tamp pressure and puck preparation1:06:53 Does “high clarity” mean better flavour?1:13:23 What we still don’t know about coffee and water1:18:43 How to question confident coffee claims1:21:49 Where to find Jonathan

    Explore Jonathan’s work: https://coffeeadastra.com/Jonathan on Instagram: https://www.instagram.com/jgagneastrocoffee/

    Want more coffee content?IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod

    Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.

    Proudly sponsored by:APAX LAB: https://apaxlab.com/

    Thanks for listening!

    #ItsJustCoffee #JonathanGagné #CoffeeAdAstra #CoffeeGrinders #CoffeeScience
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