IT’S JUST COFFEE!

Ben Bicknell & Rohan Cooke
  • 4.8 (15)
  • Food
  • Updated Weekly

Whether you’re a world barista champion brewing a $150 rare coffee from the hills of Panama, or you’re stirring a spoon of instant coffee in boiling water, at the end of the day, It’s Just Coffee! It’s Just Coffee! is a podcast for all those coffee lovers out there and we're endeavouring on a journey to find the perfect cup. Not only will we be talking to the world’s best coffee makers and roasters, we’re going to be talking to athletes, comedians, celebrities and anyone that just loves a great cup of coffee. The coffee community around the world is engaged and passionate (sometimes to a fault), and we want to explore some of the biggest debates that happen across the Internet, and in the local cafe around the corner from you. Questions like: • Which country has the best coffee in the world? • Should it be illegal to mix milk in black coffee? • Is Starbucks actually coffee? We’ll dive into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day, that It’s Just Coffee!

  1. 1 day ago

    Flat vs Conical Burrs - Which Grinder Is Right for You? | COFFEE BREAK!

    Your grinder could be making a bigger difference to your coffee than you think. This week we are getting granular. Literally. We’re breaking down coffee grinder burrs, what they actually do and why choosing 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 hello@itsjustcoffeepod.com 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

    Flat vs Conical Burrs - Which Grinder Is Right for You? | COFFEE BREAK!

  2. 3 days ago

    How Onyx Built the #1 Coffee Shop in the World | ANDREA ALLEN!

    Onyx Coffee Lab was just voted the best coffee shop in the world! Not in New York, Copenhagen or Melbourne. In Arkansas. Andrea Allen and her husband Jon opened Onyx in 2012 with a wildly ambitious idea: one 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 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 megaphone.fm/adchoices

  3. 29 July

    The World’s Best Barista Plays Espresso Smash or Pass | COFFEE BREAK!

    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 hello@itsjustcoffeepod.com 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

    The World’s Best Barista Plays Espresso Smash or Pass | COFFEE BREAK!

  4. 27 July

    Why Patricia Waited 15 Years to Open Café #2 | PATRICIA COFFEE!

    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 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 megaphone.fm/adchoices

  5. 22 July

    Is Melbourne Coffee "Undrinkable"? | COFFEE BREAK!

    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 hello@itsjustcoffeepod.com 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

    Is Melbourne Coffee "Undrinkable"? | COFFEE BREAK!

  6. 20 July

    Are Cafés Still a Good Business in 2026? | DAN DICK!

    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<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 megaphone.fm/adchoices

  7. 15 July

    What the World’s Best Brewers Are Doing Differently | COFFEE BREAK!

    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 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 megaphone.fm/adchoices

    What the World’s Best Brewers Are Doing Differently | COFFEE BREAK!

  8. 13 July

    The World’s Best Coffee Roaster Says Ultra-Light Roasts Are a Flex | BENJAMIN BRASSART!

    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 hello@itsjustcoffeepod.com with your questions, hot takes or guest suggestions. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Ratings & Reviews

4.8
out of 5
15 Ratings

About

Whether you’re a world barista champion brewing a $150 rare coffee from the hills of Panama, or you’re stirring a spoon of instant coffee in boiling water, at the end of the day, It’s Just Coffee! It’s Just Coffee! is a podcast for all those coffee lovers out there and we're endeavouring on a journey to find the perfect cup. Not only will we be talking to the world’s best coffee makers and roasters, we’re going to be talking to athletes, comedians, celebrities and anyone that just loves a great cup of coffee. The coffee community around the world is engaged and passionate (sometimes to a fault), and we want to explore some of the biggest debates that happen across the Internet, and in the local cafe around the corner from you. Questions like: • Which country has the best coffee in the world? • Should it be illegal to mix milk in black coffee? • Is Starbucks actually coffee? We’ll dive into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day, that It’s Just Coffee!

Information

  • Creator
    Ben Bicknell & Rohan Cooke
  • Years Active
    2024 - 2026
  • Episodes
    236
  • Rating
    Explicit
  • Show Website
    IT’S JUST COFFEE!

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