IT’S JUST COFFEE!

Ben Bicknell & Rohan Cooke
  • 5.0 (1)
  • 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. 3 hr ago

    Is It Even Specialty Coffee Anymore? | ROHAN COOKE & BEN BICKNELL!

    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 that less specialty than something made by hand? And when someone pays $6 for a latte, what are they actually paying for? There’s no neat manifesto at the end of this one. Just a much bigger conversation about quality, craft, traceability, flavour and what we want specialty coffee to stand for now. 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 What the Hell Is Specialty Coffee? 03:16 Meet Rohan, Ben and Liam 03:38 APAX LAB 04:17 The Technical Definition of Specialty Coffee 08:27 The SCA’s New Definition 11:50 Why This Conversation Matters Now 14:21 Coffee Prices and Shrinking Café Margins 17:52 Where “Specialty Coffee” Came From 19:08 The Coffee Crisis That Changed Everything 21:59 Fair Trade vs Direct Trade 26:13 Cup of Excellence and Third-Wave Coffee 28:21 Is Starbucks Specialty Coffee? 31:54 Specialty Coffee Was Never Just One Thing 32:59 What Specialty Means Across the Supply Chain 37:31 What Does It Mean to the Customer? 39:56 Automation, Pre-Batching and the Future of Craft 43:39 Does the “Specialty” Label Still Work? 45:05 What Are You Actually Paying $6 For? 47:30 What Specialty Coffee Means to Us 50:46 Does the Definition Survive 2026? 53:27 Where Does Specialty Coffee Go Next? 55:57 Final Thoughts 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/ Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

  2. 5 days ago

    Your Cafe Has More to Sell | COFFEE BREAK!

    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 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/   Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening!  Learn more about your ad choices. Visit megaphone.fm/adchoices

    Your Cafe Has More to Sell | COFFEE BREAK!

  3. 10 Aug

    Ultrasonic Espresso - A New Way to Brew Coffee | FRANCISCO TRUJILLO!

    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 looks surprisingly close to a normal espresso machine. We also get into the taste test. One hundred regular coffee drinkers compared the ultrasonic brew with traditional espresso, with no significant difference found across the key sensory measures. Francisco explains where the drinks do differ, including crema, bitterness and aftertaste, and why the biggest opportunity may not be your local café at all, but large-scale ready-to-drink coffee production. 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 A New Way to Brew Coffee 01:17 How Ultrasonic Espresso Works 02:18 Where the Idea Came From 03:29 From Three-Minute Cold Brew to Espresso Strength 04:58 Acoustic Cavitation Explained 10:35 Brew Ratio, Grind Size and Tamping 13:54 Is It Really Espresso? 16:34 Why the Brew Takes Three Minutes 18:04 Testing Different Coffees and Roast Levels 19:29 Brewing With Room-Temperature Water 21:40 The Blind Taste Test 28:24 What Happens to Aroma? 31:05 Extraction Yield and TDS 32:23 Less Bitterness and a Cleaner Aftertaste 33:48 The Energy-Saving Opportunity 35:41 APAX LAB 36:54 Can Ultrasonic Coffee Scale Up? 39:19 Patents and Commercialisation 42:04 Francisco’s First Coffee Project 44:39 The Team Behind the Research 45:08 Where to Find Francisco’s Work Dr Francisco Trujillo, UNSW: https://www.unsw.edu.au/staff/francisco-trujillo Ultrasonic espresso research: https://doi.org/10.1016/j.jfoodeng.2026.113193 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/ Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

  4. 5 Aug

    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!

  5. 3 Aug

    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

  6. 29 Jul

    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!

  7. 27 Jul

    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

  8. 22 Jul

    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!
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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
    239
  • Rating
    Explicit
  • Show Website
    IT’S JUST COFFEE!