IT’S JUST COFFEE!

Jaksot

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  How a World Barista Champion Prepares Milk for Coffee | 3 Methods with ANTHONY DOUGLAS! 16.09.2026 43min

  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 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 here Want 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.comCondesa Co.Lab: condesacolab.com.auRiverina Fresh: riverinafresh.com.au Thanks for listening! #AnthonyDouglas #CoffeeBreak #SpecialtyCoffee Learn more about your ad choices. Visit megaphone.fm/adchoices
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  World Champ Anthony Douglas, Won't Call his Bar a Cafe | HOMEBODY UNION! 14.09.2026 1t 5min

  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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Thurman Wise Takes On Coffee in Good Spirits | COFFEE BREAK! 09.09.2026 32min

  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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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  The Bartender’s Guide to Better Coffee Drinks | THURMAN WISE! 07.09.2026 56min

  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. Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Are Cafes Still Our Third Place? | COFFEE BREAK! 02.09.2026 29min

  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 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 [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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Italy Called the Police Over His €2 Espresso | FRANCESCO SANAPO! 31.08.2026 43min

  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 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 IJC Listeners40:08 Specialty Coffee Needs Nicer Baristas42:00 Where to Find Francesco Find 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Deep-diving Gen Z Coffee Culture | COFFEE BREAK! 26.08.2026 27min

  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&ltsid=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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Reimagining the Role of the Barista | ALICIA FENG! 24.08.2026 58min

  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&ltsid=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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  The Hidden Levers Every Cafe Owner Should Know | COFFEE BREAK! 19.08.2026 34min

  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&ltsid=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!  Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Is It Even Specialty Coffee Anymore? | ROHAN COOKE & BEN BICKNELL! 17.08.2026 56min

  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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Your Cafe Has More to Sell | COFFEE BREAK! 12.08.2026 43min

  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&ltsid=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!  Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Ultrasonic Espresso - A New Way to Brew Coffee | FRANCISCO TRUJILLO! 10.08.2026 46min

  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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Flat vs Conical Burrs - Which Grinder Is Right for You? | COFFEE BREAK! 05.08.2026 32min

  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 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 [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
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  How Onyx Built the #1 Coffee Shop in the World | ANDREA ALLEN! 03.08.2026 1t 10min

  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 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 for New Café Owners01:02:06 Andrea’s Favourite Coffee Shops01:04:31 Hot Take: The Mocha Is a Pro Move01:07:31 Industry Shout-Out: Niki Weegens 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 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_share 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
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  The World’s Best Barista Plays Espresso Smash or Pass | COFFEE BREAK! 29.07.2026 37min

  Does better espresso require more gear, or just better puck prep? 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’S JUST COFFEE:https://linktr.ee/itsjustcoffeepod Want 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/ Riverina Fresh:https://www.riverinafresh.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Why Patricia Waited 15 Years to Open Café #2 | PATRICIA COFFEE! 27.07.2026 1t 3min

  For 15 years, Patricia Coffee has done less than almost everyone else and made it mean more. 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 [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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Is Melbourne Coffee "Undrinkable"? | COFFEE BREAK! 22.07.2026 28min

  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? 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 [email protected] 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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  Are Cafés Still a Good Business in 2026? | DAN DICK! 20.07.2026 1t

  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. 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 Raised Want more coffee content?  IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share&ltsid=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! 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! 15.07.2026 32min

  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. 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 [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! Learn more about your ad choices. Visit megaphone.fm/adchoices
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  The World’s Best Coffee Roaster Says Ultra-Light Roasts Are a Flex | BENJAMIN BRASSART! 13.07.2026 45min

  Ultra-light roasting might have pushed coffee forward, but has it now become more about flexing than flavour? 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 Win Find Benjamin here: Instagram: @benj.brassat Find Boo Coffee Roasters: Instagram: @boocoffeeroasters Website: boocoffeeroasters.com APAX LAB: @apaxlab apaxlab.com RIVERINA FRESH: @riverinafresh riverinafresh.com.au Want more coffee content? IT’S JUST COFFEE: linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] with your questions, hot takes or guest suggestions. Learn more about your ad choices. Visit megaphone.fm/adchoices