Épisodes

  • Can Matcha Save the Australian Café? | JAI LOTT!

    Can Matcha Save the Australian Café? | JAI LOTT!
    Oct 12 2026
    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
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    43 min
  • Roasting Advice That Actually Changes Your Coffee | COFFEE BREAK!

    Roasting Advice That Actually Changes Your Coffee | COFFEE BREAK!
    Oct 7 2026
    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 Roast04:18 Why Roasters Measure Coffee Colour09:12 Match Your Roast to the Brew13:15 Condesa Co.Lab Market Report15:25 Taste the Coffee, Not the Curve18:28 Calibrate Your Cupping20:10 Keep Your Roaster Clean21:31 Share What You Know23:11 Colin Harmon’s Coffee Business Books Want more coffee content?IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod Got a roasting tip we missed? Send it to hello@itsjustcoffeepod.com. Proudly sponsored by:APAX LAB: https://apaxlab.com/Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening! #CoffeeBreak #CoffeeRoasting #SpecialtyCoffee Learn more about your ad choices. Visit megaphone.fm/adchoices
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    25 min
  • An Astrophysicist Explains Your Coffee Grinder | JONATHAN GAGNÉ!

    An Astrophysicist Explains Your Coffee Grinder | JONATHAN GAGNÉ!
    Oct 5 2026
    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 obsession02:04 Meet Jonathan Gagné03:11 APAX LAB03:53 From astrophysics to Coffee Ad Astra07:22 Are bigger burrs actually better?12:08 Burr heat, extraction and grinder myths16:24 Flat, conical and burr seasoning17:45 Static, freezing beans and keeping coffee fresh23:20 What particle size distribution really means32:04 Why some coffees produce more fines37:00 Should you grind coarser for filter coffee?43:11 What the 300 grind tests revealed48:49 How water moves through an espresso puck58:34 Filter coffee claims that don’t hold up1:01:58 Tamp pressure and puck preparation1:06:53 Does “high clarity” mean better flavour?1:13:23 What we still don’t know about coffee and water1:18:43 How to question confident coffee claims1:21:49 Where to find Jonathan Explore Jonathan’s work: https://coffeeadastra.com/Jonathan on Instagram: https://www.instagram.com/jgagneastrocoffee/ Want more coffee content?IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by:APAX LAB: https://apaxlab.com/ Thanks for listening! #ItsJustCoffee #JonathanGagné #CoffeeAdAstra #CoffeeGrinders #CoffeeScience Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 h et 24 min
  • Our Coffee Highlights of 2026 | International Coffee Day

    Our Coffee Highlights of 2026 | International Coffee Day
    Sep 30 2026
    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
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    36 min
  • The Book Every Café Owner Should Read Before Expanding | COLIN HARMON!

    The Book Every Café Owner Should Read Before Expanding | COLIN HARMON!
    Sep 28 2026
    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
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    1 h et 2 min
  • James Hoffmann’s Cappuccino Index - Is Australia Really Winning? | COFFEE BREAK!

    James Hoffmann’s Cappuccino Index - Is Australia Really Winning? | COFFEE BREAK!
    Sep 23 2026
    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 Index01:02 Riverina Fresh01:46 How the Cappuccino Index Works02:08 Cappuccino Prices Around the World03:07 Barista Wages Around the World05:01 How Café Competition Affects Coffee Prices08:40 Is Specialty Coffee an Everyday Drink or a Luxury?10:18 Is Australia’s Cheap Coffee Sustainable?13:00 What the Index Misses About India15:52 How US Tipping Changes Barista Pay18:19 Are Coffee Producers Paid Enough?20:25 Condesa Co.Lab Market Report22:49 What We’re Drinking James Hoffmann’s Cappuccino Index video:https://www.youtube.com/watch?v=WtlE3BW9Nqs Want more coffee content?IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at hello@itsjustcoffeepod.com with your thoughts on coffee prices and barista pay where you live. Proudly sponsored by:APAX LAB: https://apaxlab.com/Condesa Co.Lab: https://condesacolab.com.au/Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening!#CoffeeBreak #CappuccinoIndex #SpecialtyCoffee Learn more about your ad choices. Visit megaphone.fm/adchoices
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    24 min
  • Why a Busy Café Can Still Lose Money | ERICA ESCALANTE!

    Why a Busy Café Can Still Lose Money | ERICA ESCALANTE!
    Sep 21 2026
    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 megaphone.fm/adchoices
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    1 h et 9 min
  • How a World Barista Champion Prepares Milk for Coffee | 3 Methods with ANTHONY DOUGLAS!

    How a World Barista Champion Prepares Milk for Coffee | 3 Methods with ANTHONY DOUGLAS!
    Sep 16 2026
    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 hello@itsjustcoffeepod.com 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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    43 min