IT’S JUST COFFEE!

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?ltsid=4e8cead0-6644-4c4a-b419-28c825b1b236

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

Proudly sponsored by:

Apax Lab: https://apaxlab.com/

Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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/itsjustcoffeepod

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

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

Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com for any questions or comments.

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

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com with your questions, café stories or hot takes.

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

Thanks for listening!

#CoffeeBreak #CafeBusiness #SpecialtyCoffee #DaveMakin #AxilCoffee

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com for any questions or comments.

Proudly sponsored by:

Apax Lab: https://apaxlab.com/

Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com with your questions, café stories or hot takes. Proudly sponsored by: APAX LAB: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening!

#CoffeeBreak #CafeAutomation #SpecialtyCoffee #JaiLott

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com for any questions or comments.

Proudly sponsored by:

Marco Beverage Systems: https://www.instagram.com/marcobeveragesystems/ Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 Books

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

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

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

Thanks for listening!

#CoffeeBreak #CoffeeRoasting #SpecialtyCoffee

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 Jonathan

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

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

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

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

Thanks for listening!

#ItsJustCoffee #JonathanGagné #CoffeeAdAstra #CoffeeGrinders #CoffeeScience

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com for any questions or comments.

Proudly sponsored by:

Apax Lab:https://apaxlab.com/

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

Riverina Fresh:https://www.riverinafresh.com.au/

Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com for any questions or comments.

Proudly sponsored by:

Apax Lab: https://apaxlab.com/

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

Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 Drinking

James Hoffmann’s Cappuccino Index video:
https://www.youtube.com/watch?v=WtlE3BW9Nqs

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

Want to get in touch? Hit us up at hello@itsjustcoffeepod.com with your thoughts on coffee prices and barista pay where you live.

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

Thanks for listening!
#CoffeeBreak #CappuccinoIndex #SpecialtyCoffee

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com with your questions, hot takes or guest suggestions. Proudly sponsored by: APAX LAB: [apaxlab.com](https://apaxlab.com/) Thanks for listening! #EricaEscalante #CafeBusiness #ItsJustCoffee

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 Think

LINKS

Find Anthony and Homebody Union:
Anthony Douglas: Instagram
Homebody Union: Instagram
Shop Homebody Union: https://homebodyunion.com/

Want more coffee content?
IT’S JUST COFFEE: Find everything here

Want to get in touch?
Hit us up at hello@itsjustcoffeepod.com with your questions, milk experiments or favourite coffee combinations.

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!

#AnthonyDouglas #CoffeeBreak #SpecialtyCoffee

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com 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 https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com 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 https://megaphone.fm/adchoices

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 https://megaphone.fm/adchoices

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 Place

Want more coffee content?

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

Want to get in touch?

Hit us up at hello@itsjustcoffeepod.com with your questions, comments or favourite third places.

Proudly sponsored by:

APAX LAB:
https://apaxlab.com/

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

Riverina Fresh:
https://www.riverinafresh.com.au/

Thanks for listening!

#CoffeeBreak #CafeCulture #SpecialtyCoffee

Learn more about your ad choices. Visit https://megaphone.fm/adchoices

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 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 hello@itsjustcoffeepod.com 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 https://megaphone.fm/adchoices

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 hello@itsjustcoffeepod.com for any questions or comments.

Proudly sponsored by:

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

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

Riverina Fresh: https://www.riverinafresh.com.au/

Thanks for listening!

Learn more about your ad choices. Visit https://megaphone.fm/adchoices