IT’S JUST COFFEE!

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, whil...

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 de...

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...

This week we're joined by World Barista Champion Raul Rodas for a conversation about what actually makes great coffee! We chat about dialling in espresso, building your palate, why better equipment doesn't always mean better coffee, and the realities of coffee production today. Join us for a practical, thoughtful conversation packed with insights for baristas, coffee professionals, and anyone who...

Specialty coffee has a new title …  Master of Specialty Coffee. The SCA has just announced a new accreditation for people at the very pointy end of the industry. To even apply, you need every SCA Skills Diploma, a Q Grader certification, years of experience, professional recommendations… and that is only the front door. So what is it actually trying to do? Why is coffee chasing its own Masters of...

With the 2026 World Brewers Cup just around the corner, we wanted to ask: What should we (the non-competitors and regular coffee people) be paying attention to… and how can the competition inform our own coffee and business practices? Here to help answer these questions is multiple-time Singapore Brewers Cup Champion and two-time World Brewers Cup finalist, Elysia Tan! Along with her extensive com...

3 viral coffee recipes, 1 esteemed WBC Judge. Ben Bicknell put his well-honed sensory skills to the test, judging the “fridge cigarette", “Limoncello espresso”, and “espresso bomb”.  How do these drinks stack up against the palette of a guy who judges coffee for a living? Which trends are pointing to a genuine demand in the industry, and which are full of air? Tune in to find out! Coffee Break is...

Coffee people love science … but only when it agrees with them. In this episode, we sit down with Christopher H. Hendon, computational chemist, Associate Professor of Chemistry at the University of Oregon, co-author of Water for Coffee, and one of the most recognisable voices in modern coffee science! We talk about what makes good science, why the coffee industry is so vulnerable to pseudoscience,...

For the first time, specialty coffee has overtaken traditional coffee consumption in the U.S. We unpack this year’s Specialty Coffee Report, including the key trends behind the shift, where people are drinking coffee, who's driving growth, and what drinks are gaining the most momentum. Plus! – How can you apply these findings to your place in the industry?!  00:00 – The 2026 Specialty Coffee Repor...

James Hoffmann claims that adding steamed water to your long black creates a better drink… so we put his theory to the test. In today’s Coffee Break we conduct a blind tasting to compare steamed water, boiler water, and water from a kettle. Our very own WBC judge decides–groundbreaking or gimmicky!? CHAPTERS ! 00:00 James Hoffmann’s Steamed Water Americano Theory 01:03 Why Long Blacks and American...

You never get a second chance to make a first impression. That’s why we’re analysing the first 30 seconds of stepping into a cafe: What immediately sets the tone? What are the biggest greenflags… and redflags? We discuss the importance of soundscapes, coffee menus, and staff demeanor, telling you what to look for, and for cafe owners, what mistakes you might be making before the customer has even...

Hey baristas… how much do you know about your coffee’s journey before it reaches the cafe? Not much? Dylan Siemens is here to change all that.  Dylan Siemens is the Head of Coffee Education at Cafe Imports in Minneapolis. He joins us to share his latest coffee education program, ED+U, designed to bridge the gap between baristas and green coffee knowledge. Siemens also explains the value of extende...

More people are drinking coffee at home. For cafes, this doesn’t mean a loss of demand, but a shift in what consumers are demanding. Find out how your business can adapt to the needs of the current market; and if you’re a home barista, learn what you can reasonably expect in terms of beans, education, and equipment in the era of home espresso. Coffee Break is your weekly inside scoop into the coff...

Equator Coffees has done something quite remarkable in the coffee space. 32 years in, and they remain steadfast in their values: Female-owned, B corp certified and LGBTQ+ focused. Ben sat down with Co-Founder Helen Russell to discuss the practicalities of creating and maintaining a value-led business… including non-negotiable staff benefits, transparency with customers, and Helen’s personal advice...

Ben’s back from San Francisco, Bangkok, Dubai, Thailand and chats about what he’s seeing: producing countries keeping the good stuff, new specialty hotspots, and why Australia might not get first pick of great coffee forever. Bottom line, the coffee industry is changing, and quickly. Tune in and get up to date! Coffee Break is your weekly inside scoop into the coffee community. Everything from on...

You’ve heard the term “Third-Wave Coffee”... but did you know it was coined by our guest today, Trish Rothgeb! She’s the Founder of Wrecking Ball Coffee in San Fran, and has been working in the industry for 4 decades. Together we unpack the pivotal moments of coffee history that have shaped the industry today (for better or for worse). Plus we explore the ways in which late third-wave coffee is fa...

Kenneth Barigye is the Managing Director of Mountain Harvest Coffee, a business focused on supporting smallerholder farms across Uganda.  In this episode he explores why there can’t be a “single” global coffee price due to the differentiating cost of production across markets, and advocates for a reframing of green-buying. He also shares his personal insight into the farming communities of Uganda,...

Thailand is redefining specialty coffee through short supply chains, hyper-competitive café culture, inventive signature drinks, and farmers who cup their own coffee. To get the down-low on the emerging scene, Ben sat down with Noon Nutrada K, the former President of SCA Thailand. Together they explore why so much of specialty coffee feels stuck in its ways… and how Thailand is carving out a diffe...

Let’s recap! What do the 5 most innovative cafes in Melbourne have in common–(and what can you steal for your own cafe!?). From service experiences to bar systems, drink creation and cross-industry inspiration: What makes these businesses not just successful, but industry-leading? Tune in to find out!  00:00 - Intro 02:15 - Café Tour Recap 03:17 - Favourite Drinks 08:40 - Innovation Discussion 14:...

From −85°C cups to the 15 second latte… We’ve found 5 cafes in Melbourne who are doing coffee differently! Join us as we cafe-hop between Aunty Pegs, Regulars, INBTWN, Axil Coffee, and Project Zero: Taste testing signature drinks, chatting to baristas, and taking a peek behind the bar to find out what makes these venues stand out from the crowd. Tune in to get the scoop on the most innovative spot...

Eric J. Grimm has spent years specialising in Human Resources in the coffee industry. He was kind enough to join us on the podcast and share his extensive knowledge and experience. Eric explains how HR can support both employees and employers: He provides the playbook for difficult workplace conversations, and details the 3 things every business needs in their HR starter pack. Forget beans and equ...

Gibrán Huerta, otherwise known as ‘G’, is the owner of Long Play, a cafe and record bar located in San Diego. We spoke with him about his unique approach to hospitality: He doesn’t serve espresso and there’s no wifi. Just vibes, music, and slow-paced service. G is a pioneer of this new style, encouraging customers to disconnect from the outside world and be present in their cafe experience. We wei...

The Y2K vs 2026 Barista | COFFEE BREAK! Working as a barista in the early 2000s looked different to barista jobs of today. From an influx of specialty coffee, to new equipment, automation, workflow changes and ever increasing expectations for great customer service, the 2026 barista is playing a completely different game. We discuss the evolving coffee industry, and what has changed for baristas s...

Being a barista in 2026 means more than dialling in espresso. Dialing in from Canada, we’re joined by seasoned barista first, social media personality second - Emily Makes Coffee. With 40,000 followers, millions of views, and a lot of very honest takes about life behind the bar, Emily has become a refreshing voice in the coffee conversation.  From burnout to opportunity, we explore what the job re...

What does it actually take to turn a coffee idea into a real product? In this episode, we sit down with Dominic Symons, Founder of Subminimal and designer behind tools like the NanoFoamer and Subscale. We unpack what separates genuinely useful coffee equipment from the endless stream of gadgets hitting the market. From identifying real problems behind the bar to prototyping, manufacturing, patents...