IT’S JUST COFFEE!

Ben Bicknell & Rohan Cooke
  • 5.0 (2)
  • 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 hr ago

    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

  2. 5d ago

    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!

  3. Jul 20

    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

  4. Jul 15

    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!

  5. Jul 13

    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

  6. Jul 8

    How To Taste Espresso Like A WBC Judge | COFFEE BREAK!

    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, roasters, competitors, café owners and coffee drinkers who want to taste espresso with more structure, clarity and confidence. Because “I like it” is a preference. Knowing why it works is a skill. CHAPTERS 00:00 — Learning How To Taste Espresso 03:27 — Why Espresso Tasting Matters 09:01 — Quality vs Preference 13:07 — Building A Shared Coffee Language 20:21 — The WBC Espresso Scoresheet 24:16 — Flavour Notes vs Accuracy 28:28 — Body, Texture And Finish 30:44 — How Espresso Gets Scored 37:55 — Ben’s Espresso Tasting Framework 39:28 — Tasting Coffee One 47:53 — Tasting Coffee Two 54:06 — Tasting Coffee Three 59:56 — Tasting Coffee Four 1:06:06 — What The Scores Mean 1:10:21 — Using Feedback To Improve Coffee 1:14:56 — Final Takeaways 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

    How To Taste Espresso Like A WBC Judge | COFFEE BREAK!

  7. Jul 6

    The 2nd Best Brewer in the World Says You’re Extracting Too Much | SIMON GAUTHERIN & CARLOS ESCOBAR!

    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. 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 World Brewers Cup 01:21 Coming Second 05:49 What Wins 11:45 Clarity 16:05 Competition Logistics 18:14 Café Clarity 29:38 APAX LAB 37:45 Brew Better 41:50 Riverina Fresh 44:03 Coffee Freshness 53:02 What’s Next 58:03 Underrated or Overrated 01:01:03 Hot Takes 01:07:19 Future of Brewers Cup Find Simon here:@simon_gautherin APAX LAB: @apaxlab https://apaxlab.com/ Find Carlos here: @carlos.esco.bar Differente Coffee: @differentecoffee 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

  8. Jul 1 ·  Bonus

    The Crema Debate: Does Your Coffee Taste Better Without It? | COFFEE BREAK!

    To crema or not to crema, that is the question. We run a taste-test to reveal the impact crema has on espresso’s taste, and you might be surprised by the results! Plus we explore tools designed to extract a ‘naked espresso’, like the crema separator and Squeaky’s ‘Esplorer Cup’.  00:00 Should We Remove Crema? 01:25 The History of Crema 05:48 Stirring vs Removing Crema 08:31 Coffee Market Report 11:15 Taste Test: Does Removing Crema Improve Espresso? 16:13 The Verdict & Final Thoughts 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 -   Eco Barista: https://www.ecobarista.com.au/   Apax Lab: https://apaxlab.com/  Thank you for listening, love ya!  Learn more about your ad choices. Visit megaphone.fm/adchoices

    The Crema Debate: Does Your Coffee Taste Better Without It? | COFFEE BREAK!
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Ratings & Reviews

5
out of 5
2 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
    233
  • Rating
    Explicit
  • Show Website
    IT’S JUST COFFEE!

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