IT’S JUST COFFEE!
- Épisodes
- 264
- Parution
- hebdomadaire
- Dernier épisode
- 11 Nov 2026
À propos du podcast
Whether you’re a world barista champion brewing a $150 rare coffee from the hills of Panama, or you’re stirring a spoon of instant coffee in boiling water, at the end of the day, It’s Just Coffee! It’s Just Coffee! is a podcast for all those coffee lovers out there and we're endeavouring on a journey to find the perfect cup. Not only will we be talking to the world’s best coffee makers and roasters, we’re going to be talking to athletes, comedians, celebrities and anyone that just loves a great cup of coffee. The coffee community around the world is engaged and passionate (sometimes to a fault), and we want to explore some of the biggest debates that happen across the Internet, and in the local cafe around the corner from you. Questions like: • Which country has the best coffee in the world? • Should it be illegal to mix milk in black coffee? • Is Starbucks actually coffee? We’ll dive into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day, that It’s Just Coffee!
Épisodes 264
Big Coffee Is Quietly Ditching Arabica | COFFEE BREAK
Your coffee may have changed, and nobody told you. With green coffee prices at record highs, some of the biggest coffee brands are swapping arabica for cheaper robusta and changing their labels without saying …
Notes de l’épisode
Your coffee may have changed, and nobody told you.
With green coffee prices at record highs, some of the biggest coffee brands are swapping arabica for cheaper robusta and changing their labels without saying anything. In Australia, Moccona swapped “100% arabica” for “100% coffee beans”. Coles’ Gold instant doubled in price and dropped its arabica claim. In many markets, the law doesn’t require brands to tell you which beans are in the jar.
This week we go through the ABC’s reporting. Is robusta really the villain? Is it legal? (Yes.) Is it honest? (That’s the debate.) Then we turn it on ourselves. Specialty loves to point at the supermarket aisle, but how many cafes can tell you exactly where their beans came from, who grew them and what they paid? If we want people to trust us, does specialty have to be fully traceable too?
From the supermarket shelf to your local cafe, this is your crash course in what’s really in your cup.
Read the label. Then ask questions.
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.
Read the ABC article here: https://www.abc.net.au/news/2026-10-09/coffee-brands-drop-premium-arabica-beans-in-price-squeeze/107242310
Want more coffee content?
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepodWant to get in touch? Hit us up at [email protected] with your questions, comments or hot takes.
Proudly sponsored by:
APAX LAB: https://apaxlab.com/
BREVILLE: https://breville.com/Thanks for listening!
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How One of Kyoto’s Best Cafés Built 23 Shops With Zero Investors | YOZO OTSUKI of KURASU
What does it take to grow a coffee brand across Asia and the Middle East without giving up a single share? Fresh off the plane for Coffee Weekend, Kurasu founder Yozo Otsuki came straight from the airport to …
Notes de l’épisode
What does it take to grow a coffee brand across Asia and the Middle East without giving up a single share? Fresh off the plane for Coffee Weekend, Kurasu founder Yozo Otsuki came straight from the airport to the studio to tell us.
With Rohan out sick, Ben holds the chair solo. We go back to Yozo’s first sip of light roast at Single O in Sydney (his verdict: “these Aussies don’t know anything about coffee”). Then we get into how a Kyoto kid raised around his family’s kissaten turned an online gear store into 23 shops, mostly through licensing. Why does he refuse to raise capital? What’s the one thing a licensing partner can never change? And when partners want to go all in on matcha, how much do you bend? We also get into Japan’s convenience-store coffee glow-up, what Blue Bottle’s path tells the rest of us, and why the matcha boom could be a lifeline for a struggling tea industry.
From Kyoto kissatens to licensing deals in Dubai, this is your masterclass in growing a coffee brand on your own terms.
Plus a hot take that might ruffle a few feathers: “specialty coffee doesn’t really mean anything.”
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 Intro 01:54 Japan’s convenience-store coffee glow-up 06:02 First sip in Sydney: “These guys don’t know coffee” 11:28 Is Japan really coffee heaven? 15:27 How tourism built Japan’s specialty scene 21:33 Inside Kurasu: 23 shops, one roastery 23:37 Why licensing beats raising capital 33:18 The Blue Bottle question 42:52 What can you compromise on? 46:48 Quickfire round 55:32 Is matcha helping or hurting a Japanese coffee brand? 58:42 Matcha’s revival and why it needs a shared language 1:03:40 Hot Take: specialty coffee doesn’t mean anything 1:09:05 Shoutout 1:11:09 Where to find Kurasu
Find Yozo & Kurasu here: https://www.instagram.com/kurasu.kyoto/
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod
Want to get in touch? Hit us up at [email protected] 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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Does Mineral Fermentation Actually Taste Different? (Blind Test) | COFFEE BREAK!
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 …
Notes de l’épisode
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?
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 [email protected] 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
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 …
Notes de l’épisode
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.
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 [email protected] for any questions or comments.
Proudly sponsored by:
Apax Lab: https://apaxlab.com/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
China Just Won Its First World Barista Championship | COFFEE BREAK!
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. We break down the routines everyone’s talking …
Notes de l’épisode
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.
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 [email protected] for any questions or comments.
Proudly supported by:
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
Why Every Cafe Looks the Same (And How to Fix Yours) | Cosimo Libardo, Ceado
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. We trace Cosimo's path from selling espresso machines to running a Sydney …
Notes de l’épisode
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.
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 [email protected] for any questions or comments.
Proudly sponsored by: Apax Lab: https://apaxlab.com/
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Is 17 cafes too many? | Axil's DAVE MAKIN!
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 …
Notes de l’épisode
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.
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 [email protected] 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!
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. We reminisce on Dave’s …
Notes de l’épisode
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.
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 [email protected] for any questions or comments.
Proudly sponsored by:
Apax Lab: https://apaxlab.com/
Thanks for listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
What Makes a Great Café in 2026? | COFFEE BREAK!
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 …
Notes de l’épisode
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.
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 [email protected] 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!
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 …
Notes de l’épisode
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.
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 [email protected] 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
Roasting Advice That Actually Changes Your Coffee | COFFEE BREAK!
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. Rohan and Ben unpack their answers …
Notes de l’épisode
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.
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 Roast
04:18 Why Roasters Measure Coffee Colour
09:12 Match Your Roast to the Brew
13:15 Condesa Co.Lab Market Report
15:25 Taste the Coffee, Not the Curve
18:28 Calibrate Your Cupping
20:10 Keep Your Roaster Clean
21:31 Share What You Know
23:11 Colin Harmon’s Coffee Business BooksWant more coffee content?
IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepodGot a roasting tip we missed? Send it to [email protected].
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!
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? Astrophysicist and Coffee Ad Astra author Jonathan Gagné …
Notes de l’épisode
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?
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 obsession
02:04 Meet Jonathan Gagné
03:11 APAX LAB
03:53 From astrophysics to Coffee Ad Astra
07:22 Are bigger burrs actually better?
12:08 Burr heat, extraction and grinder myths
16:24 Flat, conical and burr seasoning
17:45 Static, freezing beans and keeping coffee fresh
23:20 What particle size distribution really means
32:04 Why some coffees produce more fines
37:00 Should you grind coarser for filter coffee?
43:11 What the 300 grind tests revealed
48:49 How water moves through an espresso puck
58:34 Filter coffee claims that don’t hold up
1:01:58 Tamp pressure and puck preparation
1:06:53 Does “high clarity” mean better flavour?
1:13:23 What we still don’t know about coffee and water
1:18:43 How to question confident coffee claims
1:21:49 Where to find JonathanExplore 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/itsjustcoffeepodWant to get in touch? Hit us up at [email protected] 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
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 …
Notes de l’épisode
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!
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 [email protected] 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!
Learn more about your ad choices. Visit megaphone.fm/adchoices
The Book Every Café Owner Should Read Before Expanding | COLIN HARMON!
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 …
Notes de l’épisode
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.
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 [email protected] for any questions or comments.
Proudly sponsored by:
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
James Hoffmann’s Cappuccino Index - Is Australia Really Winning? | COFFEE BREAK!
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 …
Notes de l’épisode
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?
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 Index
01:02 Riverina Fresh
01:46 How the Cappuccino Index Works
02:08 Cappuccino Prices Around the World
03:07 Barista Wages Around the World
05:01 How Café Competition Affects Coffee Prices
08:40 Is Specialty Coffee an Everyday Drink or a Luxury?
10:18 Is Australia’s Cheap Coffee Sustainable?
13:00 What the Index Misses About India
15:52 How US Tipping Changes Barista Pay
18:19 Are Coffee Producers Paid Enough?
20:25 Condesa Co.Lab Market Report
22:49 What We’re DrinkingJames Hoffmann’s Cappuccino Index video:
https://www.youtube.com/watch?v=WtlE3BW9NqsWant more coffee content?
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepodWant to get in touch? Hit us up at [email protected] 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 #SpecialtyCoffeeLearn more about your ad choices. Visit megaphone.fm/adchoices
Why a Busy Café Can Still Lose Money | ERICA ESCALANTE!
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 …
Notes de l’épisode
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. 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 Erica Find 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 [email protected] with your questions, hot takes or guest suggestions. Proudly sponsored by: APAX LAB: [apaxlab.com](https://apaxlab.com/) Thanks for listening! #EricaEscalante #CafeBusiness #ItsJustCoffee
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How a World Barista Champion Prepares Milk for Coffee | 3 Methods with ANTHONY DOUGLAS!
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 …
Notes de l’épisode
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.
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 Treatment
02:41 Three Ways to Level Up Your Milk
03:53 Riverina Fresh
05:24 How to Freeze Distil Milk
08:21 Finding the Right Balance of Coffee and Milk
13:17 Could You Just Add Cream?
15:48 Making It Work in a Café
17:03 Freeze-Dried Milk Explained
21:18 Freeze-Dried vs Freeze-Distilled: Taste and Texture
23:55 Can You Use Supermarket Milk Powder?
26:20 Blending Milks for Better Coffee
28:52 Why Lactose-Free Milk Tastes Sweeter
31:25 Milk Coffee Deserves More Love
33:25 Finding the Right Milk Temperature
34:37 Condesa Co.Lab Market Report
36:16 The Taste Test: Starting with Regular Milk
38:31 Trying the Freeze-Distilled Version
40:17 Another Way to Balance Your Espresso
41:49 Give It a Go and Tell Us What You ThinkLINKS
Find Anthony and Homebody Union:
Anthony Douglas: Instagram
Homebody Union: Instagram
Shop Homebody Union: homebodyunion.comWant more coffee content?
IT’S JUST COFFEE: Find everything hereWant to get in touch?
Hit us up at [email protected] with your questions, milk experiments or favourite coffee combinations.Proudly sponsored by:
APAX LAB: apaxlab.com
Condesa Co.Lab: condesacolab.com.au
Riverina Fresh: riverinafresh.com.auThanks for listening!
#AnthonyDouglas #CoffeeBreak #SpecialtyCoffee
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World Champ Anthony Douglas, Won't Call his Bar a Cafe | HOMEBODY UNION!
No matcha. No hot chocolate. No signature drinks. So what happens when a World Barista Champion opens a space entirely dedicated to coffee? Anthony Douglas is back, and he’s opening a coffee bar with a very …
Notes de l’épisode
No matcha. No hot chocolate. No signature drinks. So what happens when a World Barista Champion opens a space entirely dedicated to coffee? 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 for Opening Your Own Place 58:47 Hot Take: Is There Such a Thing as Bad Coffee? 1:02:01 Ben’s Positivity Corner: Shout-Out to Sue 1:02:58 Where to Find Anthony and Homebody Union Want more coffee content? IT’S JUST COFFEE: Find everything here Want to get in touch? Hit us up at [email protected] with your questions, hot takes or guest suggestions. Proudly sponsored by: APAX LAB: apaxlab.com
Thanks for listening!
#AnthonyDouglas #SpecialtyCoffee #ItsJustCoffee
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Thurman Wise Takes On Coffee in Good Spirits | COFFEE BREAK!
In our latest episode, bartender and beverage innovation specialist Thurman Wise taught us what coffee professionals can learn from the cocktail world. Now we’re putting those lessons to the test. Thurman is …
Notes de l’épisode
In our latest episode, bartender and beverage innovation specialist Thurman Wise taught us what coffee professionals can learn from the cocktail world. 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 Coffee Manhattan 19:45 Does a Coffee Cocktail Need to Taste Like Coffee? 21:37 Making Coffee Cocktails Without Alcohol 23:35 Why Signature Drinks Go Wrong 25:21 Thurman’s Favourite Martinis 28:37 What Coffee Can Learn From Martinis 29:40 Condesa Co.Lab Market Report 31:41 Should Thurman Enter the Competition? LINKS Find Thurman and MEASURED Guide: Thurman Wise: https://www.instagram.com/thurmanwise/ MEASURED Guide: https://www.measured.guide/ Want more coffee content? IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] with your questions, hot takes or favourite coffee cocktails. 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! #CoffeeCocktails #CoffeeInGoodSpirits #SpecialtyCoffee
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The Bartender’s Guide to Better Coffee Drinks | THURMAN WISE!
Signature coffee drinks are everywhere. But are they actually balanced, or are cafés piling on syrups, foams, layers and garnishes until the coffee disappears? Thurman Wise is a bartender, beverage innovation …
Notes de l’épisode
Signature coffee drinks are everywhere. But are they actually balanced, or are cafés piling on syrups, foams, layers and garnishes until the coffee disappears?
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!
re cafes still the place where community happens, or have laptops, rising costs and grab-and-go culture completely changed the role they play? Rohan Cooke and Ben Bicknell unpack the idea of the “third place” …
Notes de l’épisode
re cafes still the place where community happens, or have laptops, rising costs and grab-and-go culture completely changed the role they play?
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 Sustain
09:18 The Five Cafe Models Emerging Now
10:16 Events, Run Clubs and Community
13:03 The Laptop Paradox
15:39 Baristas as Community Connectors
17:05 How No-Laptop Cafes Create Connection
18:10 The Cost of Accessibility
20:02 Cafes Built Around Shared Interests
21:52 What the Third Place Means Today
24:41 Condesa Co.Lab Market Report
26:57 A Place vs a Sense of Belonging
28:11 Tell Us About Your Third PlaceWant more coffee content?
IT’S JUST COFFEE:
https://linktr.ee/itsjustcoffeepodWant to get in touch?
Hit us up at [email protected] with your questions, comments or favourite third places.
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 #CafeCulture #SpecialtyCoffee
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Italy Called the Police Over His €2 Espresso | FRANCESCO SANAPO!
Would you call the police over a €2 espresso? 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 …
Notes de l’épisode
Would you call the police over a €2 espresso?
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 Police
01:07 How to Pronounce Ditta Artigianale
01:37 Riverina Fresh
02:30 Is the Macchiato Overrated?
05:02 From Washing Cups to Making Coffee
06:55 Compete for Yourself
09:38 Taking Italy to the World Stage
11:14 The Moment Francesco Changed His Life
13:05 Why He Had to Open a Café
14:15 Italy’s Coffee Contract Problem
17:39 Expanding Without Becoming a Chain
20:41 Why Espresso Still Costs €1 in Italy
23:34 The Customer Who Called the Police
25:20 How Cafés Can Raise Their Prices
26:33 Italian Coffee vs Australian Coffee
29:38 Has Italian Espresso Fallen Behind?
31:23 What Is Italian Modern Espresso?
34:33 Why Specialty Cafés All Look the Same
37:19 Francesco Reveals His Next Milan Café
39:10 Free Espresso for IJC Listeners
40:08 Specialty Coffee Needs Nicer Baristas
42:00 Where to Find FrancescoFind Francesco and Ditta Artigianale:
Francesco Sanapo: https://www.instagram.com/sanapofrancesco/
Ditta Artigianale: https://www.instagram.com/dittaartigianale/
Website: https://dittaartigianale.com/Want more coffee content?
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod
Want to get in touch? Hit us up at [email protected] with your questions, hot takes or guest suggestions.
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!
#ItalianCoffee #SpecialtyCoffee #FrancescoSanapo
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Deep-diving Gen Z Coffee Culture | COFFEE BREAK!
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 …
Notes de l’épisode
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.
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 [email protected] 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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Reimagining the Role of the Barista | ALICIA FENG!
Today we're joined by the incredible Alicia Feng. 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 …
Notes de l’épisode
Today we're joined by the incredible Alicia Feng.
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 [email protected] 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 Hidden Levers Every Cafe Owner Should Know | COFFEE BREAK!
Why does one cafe boom while another goes bust? 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 …
Notes de l’épisode
Why does one cafe boom while another goes bust?
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 [email protected] for any questions or comments.
Proudly sponsored by:
Apax Lab: https://apaxlab.com/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Is It Even Specialty Coffee Anymore? | ROHAN COOKE & BEN BICKNELL!
What actually makes coffee “specialty”? 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 …
Notes de l’épisode
What actually makes coffee “specialty”?
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 Thoughts
Want more coffee content?
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod
Want to get in touch? Hit us up at [email protected] with your questions, hot takes or guest suggestions.
Proudly sponsored by:
APAX LAB: https://apaxlab.com/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Your Cafe Has More to Sell | COFFEE BREAK!
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 …
Notes de l’épisode
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!
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 [email protected] for any questions or comments.
Proudly sponsored by:
Apax Lab: https://apaxlab.com/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Ultrasonic Espresso - A New Way to Brew Coffee | FRANCISCO TRUJILLO!
Can you make espresso with room-temperature water and sound waves? Dr Francisco Trujillo and his team at UNSW have developed an entirely new brewing process that uses ultrasound to produce espresso-strength …
Notes de l’épisode
Can you make espresso with room-temperature water and sound waves?
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
45:08 Where to Find Francisco’s Work
Dr Francisco Trujillo, UNSW: https://www.unsw.edu.au/staff/francisco-trujillo
Ultrasonic espresso research: https://doi.org/10.1016/j.jfoodeng.2026.113193
Want more coffee content?
IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod
Want to get in touch? Hit us up at [email protected] with your questions, hot takes or guest suggestions.
Proudly sponsored by:
APAX LAB: https://apaxlab.com/
Riverina Fresh: https://www.riverinafresh.com.au/
Thanks for listening!
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Flat vs Conical Burrs - Which Grinder Is Right for You? | COFFEE BREAK!
Your grinder could be making a bigger difference to your coffee than you think. This week we are getting granular. Literally. We’re breaking down coffee grinder burrs, what they actually do and why choosing …
Notes de l’épisode
Your grinder could be making a bigger difference to your coffee than you think.
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 Matter
01:26 What Is a Coffee Grinder Burr?
04:08 Flat vs Conical Burrs
06:24 Fines, Boulders and Particle Size
08:33 How Burrs Change Coffee Flavour
11:23 The Best Burrs for Espresso and Filter
12:59 Heat, Speed and Grinding Coffee
15:14 Body vs Clarity
16:57 APAX LAB
17:35 Does Burr Size Matter?
18:43 Retention and Angled Grinders
20:16 Burr Coatings and Durability
21:44 Should You Season New Burrs?
22:55 When Should You Upgrade?
26:12 Coffee Market Report
28:41 How Much Grinder Does a Café Need?
31:16 What Coffee Science Still Doesn’t KnowWant more coffee content?
IT’S JUST COFFEE:
https://linktr.ee/itsjustcoffeepodWant to get in touch?
Hit us up at [email protected] 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 listening!
Learn more about your ad choices. Visit megaphone.fm/adchoices
How Onyx Built the #1 Coffee Shop in the World | ANDREA ALLEN!
Onyx Coffee Lab was just voted the best coffee shop in the world! 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 …
Notes de l’épisode
Onyx Coffee Lab was just voted the best coffee shop in the world!
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 Allen
01:56 Winning World’s Best Coffee Shop
04:19 Hugh Grant, Elon Musk and George Howell
07:04 Building the Onyx Brand
09:13 Why Arkansas?
12:36 Opening a Café Outside a Major City
14:58 Teaching Customers About Specialty Coffee
18:23 Working With Jimmy Butler and BIGFACE
23:47 Why Every Onyx Café Is Different
26:10 The Onyx Ideas That Failed
29:28 Inside Onyx at The Preserve
33:11 Coffee as an Accessible Luxury
36:05 How to Create Better Hospitality
39:49 Doyenne and Women Coffee Producers
47:17 Onyx Becomes a James Beard Nominee
50:24 Changing the World Through Coffee
51:28 What Coffee Transparency Really Means
59:34 Andrea’s Advice for New Café Owners
01:02:06 Andrea’s Favourite Coffee Shops
01:04:31 Hot Take: The Mocha Is a Pro Move
01:07:31 Industry Shout-Out: Niki WeegensIf 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 Andrea and Onyx here:
Onyx Coffee Lab:
https://onyxcoffeelab.com/Instagram:
https://www.instagram.com/onyxcoffeelab/Want more coffee content?
IT'S JUST COFFEE:
https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_shareWant to get in touch?
Hit us up at [email protected] 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!
Learn more about your ad choices. Visit megaphone.fm/adchoices
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