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 journ
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…
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…
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…
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…
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:…
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…
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…
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…
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…
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.…
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…
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
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…
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…
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…
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…
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:…
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…
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…
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…
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…
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,…
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…
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…
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…
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…
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…
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…
Tasting espresso is one of the most important skills in coffee, but it is also one of the least clearly taught. In this episode, we break down how espresso is evaluated using the World Barista Championship sensory framework. Ben Bicknell, World Barista Championship judge and Q Grader Instructor, explains how to assess sweetness, acidity, bitterness, flavour, body, texture, finish and balance, while separating personal preference from actual quality. Then we put the framework into practice by tasting four very different coffees and scoring them in real time. A practical episode for baristas,…
What does it take to become the second-best brewer in the world? Fresh from the World Brewers Cup stage in Brussels, Australian Brewers Cup Champion Simon Gautherin joins us alongside coach Carlos Escobar to unpack the routine, strategy and tiny details behind their world runner-up finish. Simon and Carlos take us inside one of coffee’s most technical competitions: the compulsory round that can decide a championship, the enormous logistics behind bringing coffee and equipment across continents, and the clarity-focused routine that earned them perfect tasting note accuracy from every judge.…
About IT’S JUST COFFEE!
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 journ
IT’S JUST COFFEE! is a English arts & books podcast from Ben Bicknell & Rohan Cooke. Melo plays each episode straight from the publisher's own feed — no ads added, no account needed — and remembers where you stopped, in this browser only.
The Melo app keeps playing with the screen off, works in the car and on your watch, wakes you to your station, and browses the whole catalogue offline. Free, no ads, no account.
