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Does Mineral Fermentation Actually Taste Different? (Blind Test) | COFFEE BREAK!
5 november 2026 · 20 min
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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Fermenting Coffee With Minerals: Does It Actually Work? | TOBY’S ESTATE
2 november 2026 · 44 min
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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China Just Won Its First World Barista Championship | COFFEE BREAK!
28 oktober 2026 · 54 min
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/itsjustcoffeepodWant 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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Why Every Cafe Looks the Same (And How to Fix Yours) | Cosimo Libardo, Ceado
26 oktober 2026 · 1 uur 1 min
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/itsjustcoffeepodWant to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.
Proudly sponsored by:
Apax Lab: https://apaxlab.com/Learn more about your ad choices. Visit megaphone.fm/adchoices
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Is 17 cafes too many? | Axil's DAVE MAKIN!
21 oktober 2026 · 32 min
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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WBC Panama - The Contenders & Predictions | w Axil’s DAVE MAKIN!
19 oktober 2026 · 1 uur 14 min
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 AxilFind Axil Coffee Roasters here:
https://www.instagram.com/axilcoffeeroasters/Want more coffee content?
IT'S JUST COFFEE:
https://linktr.ee/itsjustcoffeepodWant 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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What Makes a Great Café in 2026? | COFFEE BREAK!
14 oktober 2026 · 28 min
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 meerThe 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 FranceFind 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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Can Matcha Save the Australian Café? | JAI LOTT!
12 oktober 2026 · 43 min
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!
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Roasting Advice That Actually Changes Your Coffee | COFFEE BREAK!
7 oktober 2026 · 25 min
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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An Astrophysicist Explains Your Coffee Grinder | JONATHAN GAGNÉ!
5 oktober 2026 · 1 uur 24 min
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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Our Coffee Highlights of 2026 | International Coffee Day
30 september 2026 · 36 min
In the past year of coffee: What are our favourite coffees, cafes, podcast episodes, and coffee culture moments? We also unpack our mixed experiences with pre-batched vs fresh espressos, and discuss the fermentation process by Lohas Beans that challenged us on what fermentation can be! Lees meer
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:
Apax Lab: https://apaxlab.com/
Condesa Co.Lab: https://condesacolab.com.au/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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The Book Every Café Owner Should Read Before Expanding | COLIN HARMON!
28 september 2026 · 1 uur 2 min
What do you know about growing a coffee business? Not much? Well Colin Harmon knows a bit, in fact he’s written another book about it! The 3fe Founder shares a taste of the stories and lessons you’ll find in his book: like the scoop mix-up that wiped out a cafe's profit, why he turned down a half-million-euro deal, and how potato bags changed his roastery. Lees meer
Plus! Colin runs us through real numbers on what scaling costs, the second-shop trap, and why growth might just mean more time with your family.
00:00 Is Growth Actually the Goal?
04:37 What Does Growth Really Mean?
06:52 Should You Open a Second Cafe?
10:35 The Problem With Scaling
14:24 Business FOMO
18:25 What Makes a Good Leader?
22:59 You’re Not a Bank
25:55 Outthink, Don’t Outspend
32:28 Getting More From a Small Cafe
36:58 Does Staying Small Work?
43:16 Keeping Personality as You Scale
50:10 When Is Enough, Enough?
53:20 Fixing Barista Competitions
58:16 Where to Get Colin’s Books
Massive thank-you to Colin for joining the podcast. Make sure you check out his book at https://3fe.com/products/what-i-know-about-growing-a-coffee-business/
Connect with Colin here: https://www.instagram.com/colinharmon/
3fe Coffee: https://www.instagram.com/3fecoffee/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:
Apax Lab: https://apaxlab.com/
Condesa Co.Lab: https://condesacolab.com.au/
Thanks for listening!
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James Hoffmann’s Cappuccino Index - Is Australia Really Winning? | COFFEE BREAK!
23 september 2026 · 24 min
An Australian barista can earn enough for a cappuccino in about 10 minutes. In India, James Hoffmann’s Cappuccino Index puts it at nearly three hours. But what do those numbers actually tell us about the people making our coffee? Lees meer
Rohan and Ben dig into the price of a cup, barista wages and the costs a café has to cover. Is Australia’s result a win for workers, or a sign that cafés are struggling to charge enough? And how much does the picture change when specialty coffee is an everyday drink in one country and a luxury in another? Plus, Condesa Co.Lab joins us with the weekly green coffee market report.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips and honest café reviews to hospitality stories and gatekept coffee secrets.
CHAPTERS!00:00 James Hoffmann’s Cappuccino Index01:02 Riverina Fresh01:46 How the Cappuccino Index Works02:08 Cappuccino Prices Around the World03:07 Barista Wages Around the World05:01 How Café Competition Affects Coffee Prices08:40 Is Specialty Coffee an Everyday Drink or a Luxury?10:18 Is Australia’s Cheap Coffee Sustainable?13:00 What the Index Misses About India15:52 How US Tipping Changes Barista Pay18:19 Are Coffee Producers Paid Enough?20:25 Condesa Co.Lab Market Report22:49 What We’re Drinking
James Hoffmann’s Cappuccino Index video:https://www.youtube.com/watch?v=WtlE3BW9Nqs
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 thoughts on coffee prices and barista pay where you live.
Proudly sponsored by:APAX LAB: https://apaxlab.com/Condesa Co.Lab: https://condesacolab.com.au/Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!#CoffeeBreak #CappuccinoIndex #SpecialtyCoffee
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Why a Busy Café Can Still Lose Money | ERICA ESCALANTE!
21 september 2026 · 1 uur 9 min
A queue out the door doesn’t mean there’s money in the bank. Café consultant Erica Escalante joins Rohan and Ben to unpack why busy cafés can still struggle to pay the bills, and what owners can actually do about it. Lees meer
From pricing your menu and selling more retail coffee to getting your team across the numbers, Erica shares lessons from nearly a decade running her own café and bakery business. We also get into burnout, better leadership and why loving coffee isn’t enough to run a healthy business. Somehow, the solutions involve colourful spreadsheets, puppets and taking ourselves a little less seriously.
If you’re new here, welcome! We get into the big debates, brilliant people and everyday chaos of the coffee world. There’s plenty to take seriously, but at the end of the day, it’s just coffee!
CHAPTERS!
00:00 Busy Doesn’t Always Mean Profitable
01:10 APAX LAB
02:02 Meet Erica Escalante
04:03 From Barista to Café Owner
06:27 Learning Your Costs the Hard Way
08:15 Is Your Café Actually Making Money?
11:25 Why Your Team Should Understand the Numbers
19:05 The Café’s Role in the Coffee Supply Chain
21:52 How Do You Raise Coffee Prices?
24:35 Better Margins Without More Customers
27:42 Getting Over Your Fear of the Books
33:00 Stress Is Not a Badge of Honour
42:47 Building Systems That Work
47:23 Where Café Leadership Goes Wrong
52:22 Why Owners Wait to Ask for Help
54:13 Inside The Cafe Operator
57:15 A Hotline for Café Owners
59:44 Erica’s Advice for Struggling Owners
01:01:49 Hot Take: Loving Coffee Isn’t Enough
01:04:55 Industry Shout-Out
01:06:19 Building a Café in France
01:07:28 Where to Find EricaFind Erica:
Consulting, resources and workshops: [ericaescalante.com](https://www.ericaescalante.com/)Want more coffee content?
IT’S JUST COFFEE: [Find everything here](https://linktr.ee/itsjustcoffeepod)Want to get in touch?
Hit us up at hello@itsjustcoffeepod.com with your questions, hot takes or guest suggestions.Proudly sponsored by:
APAX LAB: [apaxlab.co… -
How a World Barista Champion Prepares Milk for Coffee | 3 Methods with ANTHONY DOUGLAS!
16 september 2026 · 43 min
What if the secret to a better milk coffee was changing the milk itself? World Barista Champion Anthony Douglas is back to show us how freezing, freeze-drying and blending can turn an everyday ingredient into something that tastes like melted ice cream. Lees meer
We break down three ways to level up your milk: freeze distillation, cryodesiccation and milk blending. Anthony explains what each method brings to the cup, which coffees work best and how to try these techniques at home or put them into café service. We get into sweetness, texture, supermarket milk powder and why more concentrated doesn’t always mean better. Then we taste regular milk and freeze-distilled milk side by side. Think grape bubblegum, butterscotch and a very convincing reason to make some room in your freezer.
Plus, Condesa Co.Lab joins us with the weekly green coffee market report.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips and honest café reviews to hospitality stories and gatekept coffee secrets.
CHAPTERS!
00:00 Giving Milk Coffee the World Champion Treatment02:41 Three Ways to Level Up Your Milk03:53 Riverina Fresh05:24 How to Freeze Distil Milk08:21 Finding the Right Balance of Coffee and Milk13:17 Could You Just Add Cream?15:48 Making It Work in a Café17:03 Freeze-Dried Milk Explained21:18 Freeze-Dried vs Freeze-Distilled: Taste and Texture23:55 Can You Use Supermarket Milk Powder?26:20 Blending Milks for Better Coffee28:52 Why Lactose-Free Milk Tastes Sweeter31:25 Milk Coffee Deserves More Love33:25 Finding the Right Milk Temperature34:37 Condesa Co.Lab Market Report36:16 The Taste Test: Starting with Regular Milk38:31 Trying the Freeze-Distilled Version40:17 Another Way to Balance Your Espresso41:49 Give It a Go and Tell Us What You Think
LINKS
Find Anthony and Homebody Union:Anthony Douglas: InstagramHomebody Union: InstagramShop Homebody Union: homebodyunion.com
Want more coffee content?IT’S JUST COFFEE: Find everything …
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World Champ Anthony Douglas, Won't Call his Bar a Cafe | HOMEBODY UNION!
14 september 2026 · 1 uur 5 min
No matcha. No hot chocolate. No signature drinks. So what happens when a World Barista Champion opens a space entirely dedicated to coffee? Lees meer
Anthony Douglas is back, and he’s opening a coffee bar with a very clear rule: coffee comes first.
The 2022 World Barista Champion’s new Melbourne space, Homebody Union, takes its cues from wine bars. Think 40 seats, a long menu of coffees, and no matcha, hot chocolate or signature drinks.
We get into the espresso techniques behind the concept, how to make specialty coffee feel welcoming, and why Anthony has put buying a house on hold to make it happen.
A world title might get people through the door, but can it take the nerves out of opening your first place? Plus, we test his hospitality skills with an order for two strawberry matchas.
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!
Anthony Douglas: https://www.instagram.com/anthony_jdouglas/
Homebody Union: https://www.instagram.com/homebodyunion/
Shop Homebody Union: https://homebodyunion.com/CHAPTERS
00:00 What Happens When a World Champion Opens a Coffee Bar?
02:53 Why Anthony Isn’t Calling It a Café
07:54 Choosing a Coffee Bar Over Buying a House
09:07 Home Baristas Are Raising the Bar
10:30 Rethinking Nine-Bar Espresso
12:22 Why Build a Coffee Bar Around Decent Machines?
15:04 Trying Modern Espresso at Home
17:23 Is Competition Keeping Up With Coffee?
19:20 APAX LAB
20:22 Finding the Right Roast, Ratio and Temperature
23:55 What China Gets Right About Signature Drinks
26:25 The Money, Risk and Fear of Opening
34:10 Making Specialty Coffee Less Intimidating
38:53 Unlearning Competition Habits
40:13 Training Baristas Beyond the Numbers
44:05 Telling Coffee Stories Customers Care About
48:13 Putting Anthony’s Hospitality to the Test
51:28 Do Flavour Notes Really Matter?
55:18 Breaking the Usual Café Routine
57:21 Anthony’s Advice f… -
Thurman Wise Takes On Coffee in Good Spirits | COFFEE BREAK!
9 september 2026 · 33 min
In our latest episode, bartender and beverage innovation specialist Thurman Wise taught us what coffee professionals can learn from the cocktail world. Lees meer
Now we’re putting those lessons to the test.
Thurman is back for a competition-style collaboration loosely inspired by the World Coffee in Good Spirits finals. His challenge is to make two drinks using the same bright Kenyan peaberry: a classic Irish coffee and a completely different designer beverage, all while keeping coffee at the centre.
There are no rehearsed routines, and we’re following the competition rules very loosely. Thurman adjusts the whiskey by taste, sweetens the cream and changes his signature drink halfway through making it.
The result is a lighter specialty-coffee Irish coffee, followed by a stripped-back Manhattan riff made with rum, cherry syrup and black pepper, with coffee taking the place of sweet vermouth.
We explore how to balance coffee with spirits, why temperature and dilution matter, how these ideas could become non-alcoholic café drinks and why the best signature beverages are often the simplest.
Then Thurman shares his favourite martinis from around the world and explains what coffee can learn from bars obsessed with getting every little detail right.
It’s Coffee in Good Spirits, IJC style.
Plus, Condesa Co.Lab joins us with the weekly green coffee market report.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips and honest café reviews to hospitality stories and gatekept coffee secrets.
CHAPTERS!
00:00 The Coffee Cocktail Challenge
00:58 How Coffee in Good Spirits Works
02:52 Making a Specialty Irish Coffee
05:15 Finding the Right Coffee-to-Whiskey Balance
07:10 How to Float the Cream
07:49 Tasting the Irish Coffee
10:41 Coffee Cocktails Beyond the Espresso Martini
12:56 Riverina Fresh
13:35 Challenge Two: The Signature Drink
13:57 Turning Coffee Into Vermouth
15:01 Changing the Recipe Mid-Drink
18:02 Tasting the Co… -
The Bartender’s Guide to Better Coffee Drinks | THURMAN WISE!
7 september 2026 · 56 min
Signature coffee drinks are everywhere. But are they actually balanced, or are cafés piling on syrups, foams, layers and garnishes until the coffee disappears? Lees meer
Thurman Wise is a bartender, beverage innovation specialist and Product Director at MEASURED Guide. He’s also gone viral travelling the world in search of its coldest martini.
Today, Thurman becomes our spirit guide, in every sense of the word, as he teaches Rohan Cooke and Ben Bicknell what coffee professionals can learn from the cocktail world.
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Are Cafes Still Our Third Place? | COFFEE BREAK!
2 september 2026 · 29 min
re cafes still the place where community happens, or have laptops, rising costs and grab-and-go culture completely changed the role they play? Lees meer
Rohan Cooke and Ben Bicknell unpack the idea of the “third place”, the space between home and work where people can gather, connect and feel like they belong.
From regulars and barista-led connection to run clubs, book clubs, no-laptop venues and day-to-night models, we explore what cafe community looks like in 2026. Why is the traditional third-place model becoming harder to sustain? Can someone working silently on a laptop really be part of a community? And how can cafes create genuine belonging without letting customers occupy a table for six hours on one coffee?
We also discuss why the experience surrounding a cup of coffee might be specialty coffee’s strongest defence against convenience.
Plus, APAX LAB introduces Conflux, and Condesa Co.Lab joins us with the weekly green coffee market report.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips and honest cafe reviews to hospitality stories and gatekept coffee secrets.
CHAPTERS!
00:00 Are Cafes Still the Third Place?01:50 What Is a Third Place?03:39 Do Cafes Still Build Community?06:45 Why the Old Model Is Hard to Sustain09:18 The Five Cafe Models Emerging Now10:16 Events, Run Clubs and Community13:03 The Laptop Paradox15:39 Baristas as Community Connectors17:05 How No-Laptop Cafes Create Connection18:10 The Cost of Accessibility20:02 Cafes Built Around Shared Interests21:52 What the Third Place Means Today24:41 Condesa Co.Lab Market Report26:57 A Place vs a Sense of Belonging28:11 Tell Us About Your Third Place
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, comments or favourite third places.
Proudly sponsored by:
APAX LAB:https://apaxlab.com/
Condesa Co.Lab:https://condesacolab.com.au/
… -
Italy Called the Police Over His €2 Espresso | FRANCESCO SANAPO!
31 augustus 2026 · 44 min
Would you call the police over a €2 espresso? Lees meer
It actually happened to Francesco Sanapo.
Francesco is a three-time Italian Barista Champion and the co-founder of Ditta Artigianale, the specialty coffee group challenging tradition from inside one of the most tradition-bound coffee cultures in the world.
In this episode, Francesco explains why Italy’s famous €1 espresso is no longer sustainable, what happened when an angry customer called the police over a €2 decaf, and why charging more only works when cafés deliver better coffee, better storytelling and better hospitality.
We also trace Francesco’s journey from washing cups and secretly studying customer orders to reaching the World Barista Championship final and building Ditta Artigianale across Florence and Milan.
Then we get into Italian modern espresso, why specialty cafés around the world are beginning to look exactly the same, how to expand without stripping the soul from your business, and Francesco’s deceptively simple advice for the entire specialty coffee industry:
Be nice.
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 that at the end of the day, it’s just coffee!
CHAPTERS!
00:00 The €2 Espresso That Brought the Police01:07 How to Pronounce Ditta Artigianale01:37 Riverina Fresh02:30 Is the Macchiato Overrated?05:02 From Washing Cups to Making Coffee06:55 Compete for Yourself09:38 Taking Italy to the World Stage11:14 The Moment Francesco Changed His Life13:05 Why He Had to Open a Café14:15 Italy’s Coffee Contract Problem17:39 Expanding Without Becoming a Chain20:41 Why Espresso Still Costs €1 in Italy23:34 The Customer Who Called the Police25:20 How Cafés Can Raise Their Prices26:33 Italian Coffee vs Australian Coffee29:38 Has Italian Espresso Fallen Behind?31:23 What Is Italian Modern Espresso?34:33 Why Specialty Cafés All Look the Same37:19 Francesco Reveals His Next Milan Café39:10 Free Espresso for IJ…
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Deep-diving Gen Z Coffee Culture | COFFEE BREAK!
26 augustus 2026 · 27 min
We discuss if Gen Z is actually ‘too anxious’ for cafés, why matcha and iced signatures are exploding, and how specialty shops can embrace customisation without selling their soul. Plus: book raves, barista phobia memes, and two unapologetic uncs trying (and failing) to speak fluent Gen Z. Lees meer
Also, Condesa Co.Lab joins us with the weekly green coffee market report.
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
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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Reimagining the Role of the Barista | ALICIA FENG!
25 augustus 2026 · 59 min
Today we're joined by the incredible Alicia Feng. Lees meer
She owns Calēre in Fitzroy, co-founded Chiaki in Collingwood, which just won Age Good Food Guide's Cafe of the Year, and now runs Atelier Enso in Carlton, which has been described as a boundary pushing cafe - even Broadsheet posed the question, is Atelier Enso the future of Melbourne coffee shops? Join us as we discuss all the buzz, especially around how Atelier Enso has transformed the role of barista.
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!
Alicia Feng: https://www.instagram.com/alicia.meow/
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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The Hidden Levers Every Cafe Owner Should Know | COFFEE BREAK!
19 augustus 2026 · 35 min
Why does one cafe boom while another goes bust? Lees meer
We asked some of the top cafe operators (Hugh Kelly, Beta Coffee, Onyx Coffee Lab, and Carlos Escobar) to reveal the hidden levers that quietly make or break a business. Join us as we unpack some of the biggest silent killers of cafes, and share the practical strategies you can use to avoid them.
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.
Thanks to:
Hugh Kelly: https://www.instagram.com/hugh_t_kelly/
Beta Coffee: https://www.instagram.com/beta_coffee/
Onyx Coffee Lab: https://www.instagram.com/onyxcoffeelab/
Carlos Escobar: https://www.instagram.com/carlos.esco.bar/
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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Is It Even Specialty Coffee Anymore? | ROHAN COOKE & BEN BICKNELL!
17 augustus 2026 · 57 min
What actually makes coffee “specialty”? Lees meer
Is it an 80+ cup score? A traceable farm? The flavour, the barista, the ethics, the hospitality, or is it all just vibes?
In this episode, Rohan and Ben open one enormous can of worms and ask whether “specialty coffee” still means what we think it means. They trace the term from its original definition through the coffee-price crisis, fair trade, direct trade and the rise of third-wave coffee.
Then things get messy.
Can Starbucks technically be specialty coffee? Does pre-batched espresso count? If an automated machine makes a more consistent drink, is that less specialty than something made by hand? And when someone pays $6 for a latte, what are they actually paying for?
There’s no neat manifesto at the end of this one. Just a much bigger conversation about quality, craft, traceability, flavour and what we want specialty coffee to stand for now.
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 What the Hell Is Specialty Coffee?
03:16 Meet Rohan, Ben and Liam
03:38 APAX LAB
04:17 The Technical Definition of Specialty Coffee
08:27 The SCA’s New Definition
11:50 Why This Conversation Matters Now
14:21 Coffee Prices and Shrinking Café Margins
17:52 Where “Specialty Coffee” Came From
19:08 The Coffee Crisis That Changed Everything
21:59 Fair Trade vs Direct Trade
26:13 Cup of Excellence and Third-Wave Coffee
28:21 Is Starbucks Specialty Coffee?
31:54 Specialty Coffee Was Never Just One Thing
32:59 What Specialty Means Across the Supply Chain
37:31 What Does It Mean to the Customer?
39:56 Automation, Pre-Batching and the Future of Craft
43:39 Does the “Specialty” Label Still Work?
45:05 What Are You Actually Paying $6 For?
47:30 What Specialty Coffee Means to Us
50:46 Does the Definition Survive 2026?
53:27 Where Does Specialty Coffee Go Next?
55:57 Final T…
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Your Cafe Has More to Sell | COFFEE BREAK!
12 augustus 2026 · 44 min
How can cafes generate additional revenue beyond selling coffee? We discuss leveraging existing assets like knowledge and physical space to offer products, educational workshops and events. Plus we outline the importance of curating retail that feels authentic and relevant to your business. Expand on what a cafe can be in meaningful and practical ways. Tune in! Lees meer
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
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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Ultrasonic Espresso - A New Way to Brew Coffee | FRANCISCO TRUJILLO!
10 augustus 2026 · 47 min
Can you make espresso with room-temperature water and sound waves? Lees meer
Dr Francisco Trujillo and his team at UNSW have developed an entirely new brewing process that uses ultrasound to produce espresso-strength coffee in under three minutes, while using around one-quarter of the energy of a traditional espresso machine.
In this episode, Francisco takes us inside the science of ultrasonic coffee. We unpack acoustic cavitation, the microscopic bubbles that pit and fracture coffee grounds, why tamping matters far less in this system, and how the team built the technology into something that still looks surprisingly close to a normal espresso machine.
We also get into the taste test. One hundred regular coffee drinkers compared the ultrasonic brew with traditional espresso, with no significant difference found across the key sensory measures. Francisco explains where the drinks do differ, including crema, bitterness and aftertaste, and why the biggest opportunity may not be your local café at all, but large-scale ready-to-drink coffee production.
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 A New Way to Brew Coffee
01:17 How Ultrasonic Espresso Works
02:18 Where the Idea Came From
03:29 From Three-Minute Cold Brew to Espresso Strength
04:58 Acoustic Cavitation Explained
10:35 Brew Ratio, Grind Size and Tamping
13:54 Is It Really Espresso?
16:34 Why the Brew Takes Three Minutes
18:04 Testing Different Coffees and Roast Levels
19:29 Brewing With Room-Temperature Water
21:40 The Blind Taste Test
28:24 What Happens to Aroma?
31:05 Extraction Yield and TDS
32:23 Less Bitterness and a Cleaner Aftertaste
33:48 The Energy-Saving Opportunity
35:41 APAX LAB
36:54 Can Ultrasonic Coffee Scale Up?
39:19 Patents and Commercialisation
42:04 Francisco’s First Coffee Project
44:39 The Team Behind the Research
45:0…
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Flat vs Conical Burrs - Which Grinder Is Right for You? | COFFEE BREAK!
5 augustus 2026 · 33 min
Your grinder could be making a bigger difference to your coffee than you think. Lees meer
This week we are getting granular. Literally. We’re breaking down coffee grinder burrs, what they actually do and why choosing between flat and conical can completely change what ends up in your cup.
Why do conical burrs create more body? Are flat burrs always better for filter coffee? What are fines and boulders? Does a bigger burr automatically mean better coffee? And when is upgrading your grinder actually worth the money?
From particle size and burr geometry to heat, retention, seasoning and choosing the right grinder for your café, this is our Coffee Grinder Burrs 101. We definitely don’t claim to have settled the debate, so grinder nerds, please tell us what we missed.
Plus, APAX LAB introduces us to Conflux, and Condesa Co.Lab joins us with the weekly coffee market report.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips, honest and unfiltered café reviews (eek), hospitality stories and gatekept coffee secrets.
CHAPTERS
00:00 Why Grinder Burrs Matter01:26 What Is a Coffee Grinder Burr?04:08 Flat vs Conical Burrs06:24 Fines, Boulders and Particle Size08:33 How Burrs Change Coffee Flavour11:23 The Best Burrs for Espresso and Filter12:59 Heat, Speed and Grinding Coffee15:14 Body vs Clarity16:57 APAX LAB17:35 Does Burr Size Matter?18:43 Retention and Angled Grinders20:16 Burr Coatings and Durability21:44 Should You Season New Burrs?22:55 When Should You Upgrade?26:12 Coffee Market Report28:41 How Much Grinder Does a Café Need?31:16 What Coffee Science Still Doesn’t Know
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, comments or hot takes.
Proudly sponsored by:
Condesa Co.Lab:https://condesacolab.com.au/
APAX LAB:https://apaxlab.com/
Riverina Fresh:https://www.riverinafresh.com.au/
Thanks for liste…
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How Onyx Built the #1 Coffee Shop in the World | ANDREA ALLEN!
3 augustus 2026 · 1 uur 10 min
Onyx Coffee Lab was just voted the best coffee shop in the world! Lees meer
Not in New York, Copenhagen or Melbourne. In Arkansas.
Andrea Allen and her husband Jon opened Onyx in 2012 with a wildly ambitious idea: one day, they would serve the best coffee in the world. At the time, success meant paying the bills, the staff and the rent.
Fourteen years later, Onyx sits at number one on the World’s 100 Best Coffee Shops list and has become a James Beard nominee for Outstanding Bar.
Andrea joins us to unpack how they built a hometown coffee company into one of specialty coffee’s most influential brands, without losing the point of view that made it special.
We talk about creating destination cafés, why every Onyx venue is completely different, the failed ideas nobody sees on Instagram and how their newest location, The Preserve, evolved from the slightly unhinged idea of building a bike path through a café.
Andrea also shares how a cold DM eventually led to working with Jimmy Butler and BIGFACE, why Doyenne grew far beyond expectations and what genuine transparency should look like across the coffee supply chain.
Plus, Hugh Grant, Elon Musk, broken robot baristas and Andrea’s defence of the humble mocha.
If you’re opening a café, building a brand or trying to create something people genuinely care about, this one is packed.
CHAPTERS!
00:00 Meet Andrea Allen01:56 Winning World’s Best Coffee Shop04:19 Hugh Grant, Elon Musk and George Howell07:04 Building the Onyx Brand09:13 Why Arkansas?12:36 Opening a Café Outside a Major City14:58 Teaching Customers About Specialty Coffee18:23 Working With Jimmy Butler and BIGFACE23:47 Why Every Onyx Café Is Different26:10 The Onyx Ideas That Failed29:28 Inside Onyx at The Preserve33:11 Coffee as an Accessible Luxury36:05 How to Create Better Hospitality39:49 Doyenne and Women Coffee Producers47:17 Onyx Becomes a James Beard Nominee50:24 Changing the World Through Coffee51:28 What Coffee Transparency Really Means59:34 Andrea’s Advice …
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The World’s Best Barista Plays Espresso Smash or Pass | COFFEE BREAK!
29 juli 2026 · 38 min
Does better espresso require more gear, or just better puck prep? Lees meer
Reigning World Barista Champion Jack Simpson is back. This time, we’re skipping the victory-lap interview and putting the world champ to work.
Jack reveals the most common mistake he sees baristas make, why distribution is king and how he dials in espresso by taste instead of blindly chasing the perfect shot time.
We break down coffee machines versus grinders, conical versus flat burrs and when freshly ground coffee from a café might actually beat using a bad grinder at home.
Then it’s espresso smash or pass.
Naked portafilters. RDT. WDT. Blind shakers. Puck screens. Spring-loaded tampers. Single dosing. Co-fermented coffee. Extract chilling. Jack rates the lot before walking us through his own puck-prep routine, including the vibrating table sitting in his house.
Plus, what coffee influencers get wrong, which World Barista Championship trends are coming to cafés and why coffee farmers shouldn’t be blamed for rising café prices.
If you want to make better espresso without buying every tool you see on the internet, this one’s for you.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips, honest and unfiltered café reviews (eek), hospitality stories and gatekept coffee secrets.
CHAPTERS
00:00 Reigning World Barista Champion Jack Simpson01:39 The Biggest Espresso Mistake04:33 Coffee Grinder vs Espresso Machine06:45 Conical vs Flat Burr Grinders08:26 When Should You Upgrade Your Grinder?11:12 How to Dial In Espresso17:38 Coffee Market Report19:51 Espresso Gear Smash or Pass22:35 Jack Simpson’s Puck Prep24:58 RDT and Water-Damaged Grinders27:38 Coffee Influencers and Bad Advice31:30 WBC Trends Coming to Cafés33:16 Why Coffee Prices Are Rising34:44 Iced Coffee Trucks?
Find Jack Simpson here:
Instagram:https://www.instagram.com/jacksimpson32/
Axil Coffee Roasters:https://www.instagram.com/axilcoffeeroasters/
Want more coffee content?
IT’…
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Why Patricia Waited 15 Years to Open Café #2 | PATRICIA COFFEE!
27 juli 2026 · 1 uur 3 min
For 15 years, Patricia Coffee has done less than almost everyone else and made it mean more. Lees meer
Standing room only. Black, white or filter. No sprawling menu, no kitchen and no trying to be everything to everyone. Somehow, that tiny Melbourne laneway shop became one of the city’s most iconic cafés.
Now, Bowen Holden and Pip Heath have finally opened Patricia number two.
We unpack the systems behind a tiny café, why saying no can still feel like great hospitality and how a wildly profitable affogato called Clouds Mountains went viral and got killed anyway.
Bowen and Pip also share what it really costs to open a café in 2026, what kept their business partnership going for 15 years, why they waited so long to expand and when roasting your own coffee actually makes sense.
If you’re opening a café, running one or wondering why Patricia still feels like Patricia after all these years, this one is packed.
CHAPTERS!
00:00 Patricia’s 15-Year Formula01:45 Why Black, White or Filter?04:16 Can You Still Order a Cappuccino?10:21 Designing a Tiny Café Menu12:01 Clouds Mountains Goes Viral15:51 What Small Venues Should Cut18:08 Saying No Without Losing Hospitality21:13 What Made Patricia Iconic?25:30 Thirteen Years on the Floor27:32 What Does a New Café Cost?33:39 Location, Staff or Coffee?36:16 Why Open a Second Café Now?43:39 Making a Business Partnership Last48:55 When Should a Café Start Roasting?54:09 Extra Hot Take: Measure Your Milk59:30 Industry Shout-Outs
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 that at the end of the day, it’s just coffee!
Find Patricia here:
Patricia Coffee Brewers: https://patriciacoffee.com.au/Instagram: https://www.instagram.com/pcoffeebrewers/
Want more coffee content?
IT'S JUST COFFEE:https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share
Want to get in touch?
Hit us up at hello@itsjustcoffeepod.com for any questions or comm…
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Is Melbourne Coffee "Undrinkable"? | COFFEE BREAK!
22 juli 2026 · 29 min
Melbourne is famous for having some of the best coffee in the world - but is that reputation built on quality or just really good marketing? Lees meer
A fiery opinion piece has taken aim at Melbourne’s coffee culture, calling Australian coffee bitter, burnt and overpriced while arguing that Italy’s cheaper, simpler espresso culture does it better.
So, is this a fair reality check? or a badly researched takedown of an entire industry?
Melbourne café owner and coffee professional Dan Dick joins us to unpack the article’s biggest claims. We compare Australian specialty coffee with traditional Italian espresso, break down what it actually costs to serve a cup of coffee and ask why cafés and baristas continue to be targeted in conversations about rising prices.
Plus, Condesa Co.Lab joins us with the weekly coffee market report.
COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips, honest and unfiltered café reviews (eek), hospitality stories and gatekept coffee secrets.
CHAPTERS
00:00 Melbourne Coffee Under Attack01:27 Welcome to Coffee Break01:59 Dan Dick Reacts02:30 Australia vs Italy07:10 Is a $6 Coffee a Rip-Off?11:32 Why the Media Targets Coffee14:37 Condesa Co.Lab Market Report17:16 What a Cup of Coffee Really Costs21:08 The Impact on Baristas24:14 Opinion vs Accuracy27:12 Standing Up for Australian Coffee
Find Dan Dick here:
Instagram: https://www.instagram.com/danielpeterdick/Paperboy: https://www.instagram.com/paperboy.surreyhills/
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, comments or hot takes.
Proudly sponsored by:
Marco Beverage Systems: https://www.instagram.com/marcobeveragesystems/Apax Lab: https://apaxlab.com/Condesa Co.Lab: https://condesacolab.com.au/Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Are Cafés Still a Good Business in 2026? | DAN DICK!
20 juli 2026 · 1 uur
Why has Dan Dick stepped back from the cafe industry? After over a decade of operating successful Melbourne venues Nigel and then PaperBoy, Dan has called it quits. Our conversation was had in the midst of handing the reins over to new operators; an equally emotional and practical decision that has catapulted Dan into a new chapter of his career. We discussed the problems facing cafe owners today… and why it has become so much harder to run a profitable cafe. Lees meer
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!
Dan Dick: https://www.instagram.com/danielpeterdick/
CHAPTERS
00:00 Why Running a Café Is Harder Than Ever
01:48 Why Dan Is Leaving the Café Industry
05:17 Are There Too Many Cafés?
10:40 How to Open a Successful Café in 2026
14:12 When Should You Sell Your Café?
18:31 Are There Too Many Coffee Roasters?
20:04 Why Direct-to-Consumer Coffee Is Growing
25:43 Why Dan Didn’t Build a Roastery
31:44 How to Sell Coffee Online
35:40 Why Co-Fermented Coffee Is Selling
42:19 Should Your Café Start Roasting?
47:35 The Mistakes That Nearly Broke the Business
49:30 A Public Holiday Café Meltdown
52:55 Wages, Coffee Prices and Café Closures
57:27 What’s Next for Born and RaisedWant 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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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What the World’s Best Brewers Are Doing Differently | COFFEE BREAK!
15 juli 2026 · 32 min
Fresh from the 2026 World Brewers Cup in Brussels, Ben breaks down the coffees, brewers and techniques used by the competition’s top six finalists. Lees meer
We look at how World Champion Nas Jaafar, Australia’s Simon Gautherin and the rest of the finalists approached their routines, from the rise of hybrid brewers and fast-flow filter papers to shorter ratios, lower temperatures and coarser grind sizes.
Plus, we unpack Bavis Kwong’s wild “sandwich extraction”, Simon’s two-coffee brewing method, the continued dominance of Panama Geisha and whether these competition techniques can actually improve the coffee you brew at home!
Coffee Break is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips, honest and unfiltered café reviews (eek), hospitality stories and gatekept coffee secrets.
CHAPTERS
00:00 Back From Brussels02:04 The Top Six Brewers06:24 Is Brewers Cup More Accessible?09:38 Hybrid Brewers Take Over11:05 Modern Filter Coffee13:53 Is Percolation Dead?14:42 Fast Filter Papers15:03 Panama Geisha Dominates18:25 Natural vs Washed Coffee21:48 The Sandwich Extraction24:43 Simon’s Two-Coffee Brew26:10 What Home Brewers Can Use28:20 Are These the World’s Best Coffees?30:13 The Future of Pour-Over
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:
Marco Beverage Systems:https://www.instagram.com/marcobeveragesystems/
Apax Lab:https://apaxlab.com/
Condesa Co.Lab:https://condesacolab.com.au/
Riverina Fresh:https://www.riverinafresh.com.au/
Thanks for listening!
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The World’s Best Coffee Roaster Says Ultra-Light Roasts Are a Flex | BENJAMIN BRASSART!
13 juli 2026 · 46 min
Ultra-light roasting might have pushed coffee forward, but has it now become more about flexing than flavour? Lees meer
Benjamin Brassart has just been crowned the 2026 World Coffee Roasting Champion, becoming the first Belgian to win the title, on home soil and in his first appearance at the World Championships.
In this episode, Benjamin takes us behind the scenes of one of coffee’s least understood competitions. We unpack how competitors assess unfamiliar green coffees, build a three-coffee blend, create a roast plan and predict what judges will taste in the final cup.
We also explore what everyday roasters can take from competition, including how to identify vegetal, woody and baked flavours, why cupping is a roaster’s most important skill, and how different machines shape the final result.
Plus, Benjamin shares how he launched Boo Coffee Roasters, what it’s really like working on a fluid-bed roaster and why the perfect profile means nothing if you cannot taste what needs to change.
CHAPTERS
00:00 Roasting Championships
01:47 Meet Benjamin Brassart
05:14 Starting Boo Coffee
07:41 Fluid-Bed Roasting
10:50 How the Competition Works
14:17 APAX LAB
15:10 Skills Every Roaster Needs
19:35 Fixing Problem Coffees
20:44 Roasting Defects
24:20 Lessons from Competition
29:00 Are Ultra-Light Roasts Dead?
31:05 Building a Winning Blend
35:40 Advice for New Roasters
38:05 Roasting Automation
41:05 Riverina Fresh
41:45 Benjamin’s Hot Take
43:05 The Person Behind the WinFind Benjamin here:
Instagram: @benj.brassatFind Boo Coffee Roasters:
Instagram: @boocoffeeroasters
Website: boocoffeeroasters.comAPAX LAB:
@apaxlab
apaxlab.comRIVERINA FRESH:
@riverinafresh
riverinafresh.com.auWant more coffee content?
IT’S JUST COFFEE:
linktr.ee/itsjustcoffeepodWant to get in touch?
Hit us up at hello@itsjustcoffeepod.com with your questions, hot takes or guest suggestions.
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How To Taste Espresso Like A WBC Judge | COFFEE BREAK!
8 juli 2026 · 1 uur 18 min
Tasting espresso is one of the most important skills in coffee, but it is also one of the least clearly taught. Lees meer
In this episode, we break down how espresso is evaluated using the World Barista Championship sensory framework.
Ben Bicknell, World Barista Championship judge and Q Grader Instructor, explains how to assess sweetness, acidity, bitterness, flavour, body, texture, finish and balance, while separating personal preference from actual quality.
Then we put the framework into practice by tasting four very different coffees and scoring them in real time.
A practical episode for baristas, roasters, competitors, café owners and coffee drinkers who want to taste espresso with more structure, clarity and confidence.
Because “I like it” is a preference. Knowing why it works is a skill.
CHAPTERS
00:00 — Learning How To Taste Espresso
03:27 — Why Espresso Tasting Matters
09:01 — Quality vs Preference
13:07 — Building A Shared Coffee Language
20:21 — The WBC Espresso Scoresheet
24:16 — Flavour Notes vs Accuracy
28:28 — Body, Texture And Finish
30:44 — How Espresso Gets Scored
37:55 — Ben’s Espresso Tasting Framework
39:28 — Tasting Coffee One
47:53 — Tasting Coffee Two
54:06 — Tasting Coffee Three
59:56 — Tasting Coffee Four
1:06:06 — What The Scores Mean
1:10:21 — Using Feedback To Improve Coffee
1:14:56 — Final TakeawaysWant 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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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The 2nd Best Brewer in the World Says You’re Extracting Too Much | SIMON GAUTHERIN & CARLOS ESCOBAR!
6 juli 2026 · 1 uur 10 min
What does it take to become the second-best brewer in the world? Lees meer
Fresh from the World Brewers Cup stage in Brussels, Australian Brewers Cup Champion Simon Gautherin joins us alongside coach Carlos Escobar to unpack the routine, strategy and tiny details behind their world runner-up finish.
Simon and Carlos take us inside one of coffee’s most technical competitions: the compulsory round that can decide a championship, the enormous logistics behind bringing coffee and equipment across continents, and the clarity-focused routine that earned them perfect tasting note accuracy from every judge.
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 World Brewers Cup
01:21 Coming Second
05:49 What Wins
11:45 Clarity
16:05 Competition Logistics
18:14 Café Clarity
29:38 APAX LAB
37:45 Brew Better
41:50 Riverina Fresh
44:03 Coffee Freshness
53:02 What’s Next
58:03 Underrated or Overrated
01:01:03 Hot Takes
01:07:19 Future of Brewers CupFind Simon here:@simon_gautherin
APAX LAB:
@apaxlab
https://apaxlab.com/
Find Carlos here:
@carlos.esco.bar
Differente Coffee:
@differentecoffee
Want more coffee content?
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepodWant 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/
Riverina Fresh: https://www.riverinafresh.com.au/Thanks for listening!
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The Crema Debate: Does Your Coffee Taste Better Without It? | COFFEE BREAK!
1 juli 2026 · 20 min
To crema or not to crema, that is the question. We run a taste-test to reveal the impact crema has on espresso’s taste, and you might be surprised by the results! Plus we explore tools designed to extract a ‘naked espresso’, like the crema separator and Squeaky’s ‘Esplorer Cup’. Lees meer
00:00 Should We Remove Crema?
01:25 The History of Crema
05:48 Stirring vs Removing Crema
08:31 Coffee Market Report
11:15 Taste Test: Does Removing Crema Improve Espresso?
16:13 The Verdict & Final Thoughts
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
Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments.
Proudly sponsored by -
Eco Barista: https://www.ecobarista.com.au/
Apax Lab: https://apaxlab.com/
Thank you for listening, love ya!
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World Barista Champion Explains the Perfect Espresso | RAUL RODAS!
29 juni 2026 · 1 uur 4 min
This week we're joined by World Barista Champion Raul Rodas for a conversation about what actually makes great coffee! We chat about dialling in espresso, building your palate, why better equipment doesn't always mean better coffee, and the realities of coffee production today. Join us for a practical, thoughtful conversation packed with insights for baristas, coffee professionals, and anyone who wants to better understand what's in their cup. Lees meer
00:00 Are We in the Golden Age of Coffee?
01:24 Meet Raul Rodas
02:13 How a World Champion Drinks Coffee
05:26 Winning the World Barista Championship
07:59 Lessons From a Career in Coffee
10:32 Why Isn't Espresso Better?
16:23 How to Dial In Coffee Better
23:06 Sponsor Break
24:08 Espresso Recipes & Brew Temperature
26:23 Building Better Sensory Skills
34:09 The Reality of Coffee Production
46:35 The Future of Coffee Careers
49:15 Promoting Coffee Origins
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 Raul Here: https://www.instagram.com/raulitobarista/
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
Eco Barista: https://www.ecobarista.com.au/
Apax Lab: https://apaxlab.com/
Thanks for listening!
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The SCA Just Created a 'Master of Specialty Coffee' | COFFEE BREAK!
24 juni 2026 · 20 min
Specialty coffee has a new title … Master of Specialty Coffee. Lees meer
The SCA has just announced a new accreditation for people at the very pointy end of the industry. To even apply, you need every SCA Skills Diploma, a Q Grader certification, years of experience, professional recommendations… and that is only the front door.
So what is it actually trying to do?
Why is coffee chasing its own Masters of Wine moment? Is this certification genuinely intended to elevate the industry without creating barriers to entry?
also get into the bigger question: who gets to become a recognised voice for specialty coffee, and does this create a better pathway for coffee professionals, or just another very expensive title?
Plus, Condesa Co.Lab joins us with the weekly green coffee market report.
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.
CHAPTERS 00:00 New Master of Specialty Coffee 01:18 Who can apply? 03:14 Does Ben want the title? 04:44 The exams explained 07:22 What do Masters actually do? 09:25 Is it accessible for producing countries? 11:32 Where is the barista career pathway? 14:21 Condesa Co.Lab Market Report 16:30 Final thoughts on coffee’s new top title
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Make Filter Coffee Like a Champion | ELYSIA TAN!
22 juni 2026 · 57 min
With the 2026 World Brewers Cup just around the corner, we wanted to ask: What should we (the non-competitors and regular coffee people) be paying attention to… and how can the competition inform our own coffee and business practices? Lees meer
Here to help answer these questions is multiple-time Singapore Brewers Cup Champion and two-time World Brewers Cup finalist, Elysia Tan! Along with her extensive competition insight, Elysia shares practical (and golden!) tips for improving brewing, such as using different filter papers to adjust mouthfeel and sweetness.
Tune in to discover just how magical the world of coffee brewing can be!
CHAPTERS!
00:00 Why Brewers Cup Matters
02:32 Falling for Filter Coffee
08:27 How Brewers Cup Works
12:27 What to Watch on Stage
14:52 Competition Ideas in Cafés
17:10 Blends, Flatbeds & Immersion
23:28 Building a Competition Routine
28:03 Better Café Filter Service
34:02 Sweetness, Body & Balance
39:03 What to Stop Obsessing Over
44:27 Better Brewing at Home
47:38 Filter Paper Changes Everything
49:30 Why the V60 Still Wins
52:44 Hot Take: Hospitality FirstIf 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 Elysia here: https://www.instagram.com/elysiaholmes/
World Coffee Championships: https://www.instagram.com/worldcoffeechampionships/
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Taste-testing Viral Drink Recipes with a WBC Judge | COFFEE BREAK!
17 juni 2026 · 21 min
3 viral coffee recipes, 1 esteemed WBC Judge. Ben Bicknell put his well-honed sensory skills to the test, judging the “fridge cigarette", “Limoncello espresso”, and “espresso bomb”. Lees meer
How do these drinks stack up against the palette of a guy who judges coffee for a living? Which trends are pointing to a genuine demand in the industry, and which are full of air? Tune in to find 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
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Coffee Science vs Coffee Myths | CHRIS H. HENDON!
12 juni 2026 · 1 uur 23 min
Coffee people love science … but only when it agrees with them. Lees meer
In this episode, we sit down with Christopher H. Hendon, computational chemist, Associate Professor of Chemistry at the University of Oregon, co-author of Water for Coffee, and one of the most recognisable voices in modern coffee science!
We talk about what makes good science, why the coffee industry is so vulnerable to pseudoscience, and how professionals can better separate useful evidence from confident noise.
Chris breaks down everything from freezing coffee beans and the Ross Droplet Technique to water chemistry, coffee extraction, cold brew, co-ferments, climate change, and why one experiment rarely proves what people think it proves.
This one is for the coffee nerds, the science-curious, and anyone who has ever heard a coffee claim online and thought: “Wait… is that actually true?”
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!
Explore everything Chris here:
Insta @chhendon
https://pages.uoregon.edu/chendon/?utm_source=ig&utm_medium=social&utm_content=link_in_bio
https://www.nature.com/articles/s41467-026-71526-5?utm_source=ig&utm_medium=social&utm_content=link_in_bio&utm_id=97760_v0_s00_e0_tv3
CHAPTERS
00:00 Coffee Science vs Coffee Myths
03:29 Meet Chris Hendon
05:21 Why Coffee Gets Science Wrong
13:00 Freezing Coffee Beans Explained
14:39 Ross Droplet Technique Explained
17:39 Better Coffee Experiments
21:24 James Hoffmann’s Long Black Theory
29:00 How to Spot Bad Coffee Science
36:46 Can Science Fix Bad Coffee?
41:32 Why Water Chemistry Matters
44:46 Water for Coffee 2
49:33 Why Coffee Tastes Different Everywhere
55:13 The Future of Coffee Education
01:03:33 Coffee Processing and Climate Change
01:08:40 Is Cold Brew Actually Bad?
01:10:02 Rethinking Coffee Equipment
01:12:47 One Coffee Belief to ChallengeWant more coffee content?
IT'S JUST COFF…
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We React to North America’s Specialty Coffee Report | COFFEE BREAK!
10 juni 2026 · 22 min
For the first time, specialty coffee has overtaken traditional coffee consumption in the U.S. We unpack this year’s Specialty Coffee Report, including the key trends behind the shift, where people are drinking coffee, who's driving growth, and what drinks are gaining the most momentum. Plus! – How can you apply these findings to your place in the industry?! Lees meer
00:00 – The 2026 Specialty Coffee Report
03:00 – Specialty Coffee Takes the Lead
06:10 – America’s Espresso Boom
09:15 – Cold Coffee All Year Round
11:10 – Who’s Driving Coffee Growth?
12:20 – The Flavours Consumers Love
16:20 – The Rise of Home Brewing
17:30 – What Coffee Businesses Should Know
18:50 – Coffee Market Update
21:00 – Final Thoughts
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
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Testing James Hoffmann’s Insane Americano Recipe | COFFEE BREAK!
8 juni 2026 · 25 min
James Hoffmann claims that adding steamed water to your long black creates a better drink… so we put his theory to the test. In today’s Coffee Break we conduct a blind tasting to compare steamed water, boiler water, and water from a kettle. Our very own WBC judge decides–groundbreaking or gimmicky!? Lees meer
CHAPTERS !
00:00 James Hoffmann’s Steamed Water Americano Theory
01:03 Why Long Blacks and Americanos Are So Inconsistent
02:35 Why Espresso Machine Water Could Be the Problem
03:52 Making the First Steamed Water Long Black
06:34 Blind Taste Test: Boiler Water vs Kettle vs Steamed Water
09:52 First Taste Test Results
10:52 Round Two: Retesting the Theory
12:38 Final Verdict on Steamed Water Coffee
15:12 The Bigger Problem With Long Blacks in Cafes
17:23 Does Crema Make Coffee Taste Worse?
19:14 The Problem With Macchiatos, Long Macs and Magics
21:39 Should Cafe Menus Be Simpler?
23:39 Final Thoughts: Is the Hack Worth It?
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.
James Hoffmann’s Theory: https://youtu.be/0HdzJz_evNw?si=rXDB4i12iRb7Klrg
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Café Red Flags We Notice In The First 30 Seconds | COFFEE BREAK!
3 juni 2026 · 26 min
You never get a second chance to make a first impression. That’s why we’re analysing the first 30 seconds of stepping into a cafe: What immediately sets the tone? What are the biggest greenflags… and redflags? We discuss the importance of soundscapes, coffee menus, and staff demeanor, telling you what to look for, and for cafe owners, what mistakes you might be making before the customer has even ordered. Lees meer
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
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/
Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening!
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What Great Coffee Education Actually Looks Like | w DYLAN SIEMENS of CAFE IMPORTS
1 juni 2026 · 44 min
Hey baristas… how much do you know about your coffee’s journey before it reaches the cafe? Not much? Dylan Siemens is here to change all that. Lees meer
Dylan Siemens is the Head of Coffee Education at Cafe Imports in Minneapolis. He joins us to share his latest coffee education program, ED+U, designed to bridge the gap between baristas and green coffee knowledge. Siemens also explains the value of extended training to reduce employee turnover, highlights the most effective modes for impactful education, and encourages all cafes and baristas to check out ED+U (fyi - it’s free!).
Learn all about it - tune in!
Huge thank-you to Dylan for joining the show! Find him at–https://www.instagram.com/pouraxial/
Cafe Imports: https://www.instagram.com/cafeimports/
Check out ED+U by Cafe Imports: https://edubycafeimports.thinkific.com/
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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What's Happening in Home Espresso Now | COFFEE BREAK!
27 mei 2026 · 28 min
More people are drinking coffee at home. For cafes, this doesn’t mean a loss of demand, but a shift in what consumers are demanding. Find out how your business can adapt to the needs of the current market; and if you’re a home barista, learn what you can reasonably expect in terms of beans, education, and equipment in the era of home espresso. Lees meer
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
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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How to Build a Strong Company Culture in Coffee | EQUATOR COFFEES!
25 mei 2026 · 57 min
Equator Coffees has done something quite remarkable in the coffee space. 32 years in, and they remain steadfast in their values: Female-owned, B corp certified and LGBTQ+ focused. Ben sat down with Co-Founder Helen Russell to discuss the practicalities of creating and maintaining a value-led business… including non-negotiable staff benefits, transparency with customers, and Helen’s personal advice, ‘hire for kindness, teach coffee later!’. Helen also addresses the underrepresentation of women in leadership roles and the importance of supporting women-owned cooperatives. Lees meer
00:00 Welcome & Introducing Helen Russell
01:23 The Story of Equator Coffees03:01 Building a Values-Led Coffee Business
08:59 Why Transparency Matters
15:36 Creating a Strong Company Culture
19:31 Balancing Values & Profitability
23:10 Turning Values Into Action
28:41 COVID, Grocery & Adapting the Business
35:14 Hospitality & Making Customers Feel Cared For
40:43 Women in Coffee Leadership
47:13 Creating an Equitable Workplace
51:03 Advice for Purpose-Driven Businesses
54:14 Hot Take: Coffee Should Cost More
55:23 Final Thoughts & Shout Outs
Equator Coffees: https://www.instagram.com/equatorcoffees/
Helen Russell: https://www.instagram.com/equatorhelen/
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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Coffee Is Changing, Whether You Like It or Not | COFFEE BREAK!
20 mei 2026 · 39 min
Ben’s back from San Francisco, Bangkok, Dubai, Thailand and chats about what he’s seeing: producing countries keeping the good stuff, new specialty hotspots, and why Australia might not get first pick of great coffee forever. Bottom line, the coffee industry is changing, and quickly. Tune in and get up to date! Lees meer
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
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/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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The Woman Who Defined Third-Wave Coffee | TRISH ROTHGEB!
18 mei 2026 · 53 min
You’ve heard the term “Third-Wave Coffee”... but did you know it was coined by our guest today, Trish Rothgeb! She’s the Founder of Wrecking Ball Coffee in San Fran, and has been working in the industry for 4 decades. Together we unpack the pivotal moments of coffee history that have shaped the industry today (for better or for worse). Plus we explore the ways in which late third-wave coffee is failing us, and what we can do about it - with an emphasis on education and connection. Lees meer
00:00 Introduction & Trish Rothgeb’s Coffee Legacy
01:20 The Origin of “Third Wave Coffee”
03:05 First, Second & Third Wave Explained
09:10 Community and the Evolution of Specialty Coffee
17:30 Building Community at Wrecking Ball Coffee
24:10 Meet People Where They Are
28:00 Roasting as Craft and Flavour Design
35:00 How to Become a Great Coffee Roaster
39:15 Mentorship and Sharing Knowledge
45:45 Hot Take: Why Coffee Quality Can Be Measured
50:50 Shout-Outs and Final ReflectionsIf 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 Trish here: https://www.instagram.com/trishrothgeb/
Wrecking Ball Coffee: https://www.instagram.com/wreckingballcoffee?/
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/
Riverina Fresh: https://www.riverinafresh.com.au/
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