Does Mineral Fermentation Actually Taste Different? (Blind Test) | COFFEE BREAK!

Your coffee may have changed, and nobody told you. With green coffee prices at record highs, some of the biggest coffee brands are swapping arabica for cheaper robusta and changing their labels without saying anything. In Australia, Moccona swapped “100% arabica” for “100% coffee beans”. Coles’ Gold instant doubled in price and dropped its arabica claim. In many markets, the law doesn’t require brands to tell you which beans are in the jar. This week we go through the ABC’s reporting. Is robusta really the villain? Is it legal? (Yes.) Is it honest? (That’s the debate.) Then we turn it on ourselves. Specialty loves to point at the supermarket aisle, but how many cafes can tell you exactly where their beans came from, who grew them and what they paid? If we want people to trust us, does specialty have to be fully traceable too? From the supermarket shelf to your local cafe, this is your crash course in what’s really in your cup. Read the label. Then ask questions. 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. Read the ABC article here: https://www.abc.net.au/news/2026-10-09/coffee-brands-drop-premium-arabica-beans-in-price-squeeze/107242310 Want more coffee content? IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] with your questions, comments or hot takes. Proudly sponsored by: APAX LAB: https://apaxlab.com/ BREVILLE: https://breville.com/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

What does it take to grow a coffee brand across Asia and the Middle East without giving up a single share? Fresh off the plane for Coffee Weekend, Kurasu founder Yozo Otsuki came straight from the airport to the studio to tell us. With Rohan out sick, Ben holds the chair solo. We go back to Yozo’s first sip of light roast at Single O in Sydney (his verdict: “these Aussies don’t know anything about coffee”). Then we get into how a Kyoto kid raised around his family’s kissaten turned an online gear store into 23 shops, mostly through licensing. Why does he refuse to raise capital? What’s the one thing a licensing partner can never change? And when partners want to go all in on matcha, how much do you bend? We also get into Japan’s convenience-store coffee glow-up, what Blue Bottle’s path tells the rest of us, and why the matcha boom could be a lifeline for a struggling tea industry. From Kyoto kissatens to licensing deals in Dubai, this is your masterclass in growing a coffee brand on your own terms. Plus a hot take that might ruffle a few feathers: “specialty coffee doesn’t really mean anything.” 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 Intro 01:54 Japan’s convenience-store coffee glow-up 06:02 First sip in Sydney: “These guys don’t know coffee” 11:28 Is Japan really coffee heaven? 15:27 How tourism built Japan’s specialty scene 21:33 Inside Kurasu: 23 shops, one roastery 23:37 Why licensing beats raising capital 33:18 The Blue Bottle question 42:52 What can you compromise on? 46:48 Quickfire round 55:32 Is matcha helping or hurting a Japanese coffee brand? 58:42 Matcha’s revival and why it needs a shared language 1:03:40 Hot Take: specialty coffee doesn’t mean anything 1:09:05 Shoutout 1:11:09 Where to find Kurasu Find Yozo & Kurasu here: https://www.instagram.com/kurasu.kyoto/ IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] for any questions or comments. Proudly sponsored by Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we’re exploring whether using mineral-adjusted water during fermentation can influence coffee flavour. Now we’re at Toby’s Estate in Fitzroy, where Nicholas Rae guides us through a taste-test: coffee fermented in mineralised water, tasted blind against a control. Will the mineralised coffee come out on top…especially in the eyes of our resident World Barista Championship judge, Ben Bicknell? Plus! Condesa Co.Lab delivers the weekly green coffee market report. And! Coffee Weekend is happening November 7th-8th at the Queen Victoria Market in Melbourne - don’t miss out.  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 Coffee Weekend: https://www.instagram.com/coffeeweekend_melb/  Toby’s Estate: https://www.instagram.com/tobysestatecoffee/  Want to get in touch? Hit us up at [email protected] for any questions or comments. Proudly supported by: Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/    Thanks for listening!  Learn more about your ad choices. Visit megaphone.fm/adchoices

How do decisions made on the farm show up in the cup? Today we’re joined by Nicholas Rae, Head of Coffee at Toby’s Estate, who has been working to answer that question through specialised coffee research.  Toby’s is one of the few roasters to have a research plot, almost a hectare of land at Daterra Coffee Farm in Brazil. It’s here they investigate coffee processing, specifically how water composition during fermentation impacts coffee flavour. So… What happens when you treat coffee with minerals, does it increase the cup score, and ultimately, do these findings have the potential to change the industry?  Much to consider! 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! Toby’s Estate: https://www.instagram.com/tobysestatecoffee/  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 [email protected] for any questions or comments. Proudly sponsored by: Apax Lab: https://apaxlab.com/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

History in Panama. Pan Wei has taken out the 2026 World Barista Championship, the first ever win for China, and Acaia’s Susie Kealy was on the floor for all of it. We break down the routines everyone’s talking about, the signature drinks that pushed the limits, and what actually separated the top six. Did our predictions hold up? (Mostly no.) And what does Susie think local cafes are getting wrong? From the WBC stage to your corner cafe, this is your Panama debrief. Plus, Condesa Co.Lab brings the weekly green coffee market report. Much to discuss! If you’re new here (welcome!), Coffee Break is your weekly inside scoop into the coffee community: on-the-fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gatekept coffee secrets. — It’s Just Coffee! Find Susie here: https://www.instagram.com/susiebootz/ Acaia: https://www.instagram.com/acaiacoffee/ It’s Just Coffee: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] for any questions or comments. Proudly supported by: Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

Good coffee isn't a point of difference anymore. It's the price of entry. Joining us to unpack what comes next is Cosimo Libardo. We trace Cosimo's path from selling espresso machines to running a Sydney roastery, sitting on the SCA board and now leading the official grinder of the World Barista Championship. Then we get practical: what are the warning signs a café has lost its position? How do you test a new one without a market research budget? And how do you make it real in your menu, your pricing and the accounts you say no to? From the red flags you'd spot within a minute of walking in to the step-by-step recipe Cosimo runs every time, this is your repositioning playbook. Time to stand for something! 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! Find Ceado here: https://www.instagram.com/ceado/?hl=en Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] for any questions or comments. Proudly sponsored by: Apax Lab: https://apaxlab.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Does a second café really double your money? And what about the seventeenth? Following his Main episode, Dave Makin of Axil Coffee Roasters sits back down with Rohan and Ben for a Coffee Break on what it actually takes to run a multi-venue café group in 2026, and on building a brand-new venue in the middle of it all. Condesa Co.Lab also 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. Want more coffee content? IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] with your questions, café stories or hot takes. Proudly sponsored by: APAX LAB: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening! #CoffeeBreak #CafeBusiness #SpecialtyCoffee #DaveMakin #AxilCoffee Learn more about your ad choices. Visit megaphone.fm/adchoices

Get excited, the World Barista Championship is almost upon us! And joining us to discuss the upcoming event is Founder and Managing Director of Axil Coffee Roasters, Dave Makin. We reminisce on Dave’s competition history, and reflect on how the competition shaped his coffee business. Then we look to the future: time, money, resources… What does it take to compete in 2026? What should viewers watch for in Panama? And how will this year differ from previous WBCs? From the investment behind Jack Simpson’s world title to the coffees, tools and competitors to keep an eye on, this is your pre-Panama briefing. Much to discuss! 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 Dave Makin on the World Barista Championship 06:17 Dave’s 2008 WBC Near Miss 10:24 How Axil Builds World Champions 12:59 How Much Does It Cost to Compete? 21:23 Is Winning the WBC Worth It? 27:47 Jack Simpson’s Road to World Champion 34:37 Is Barista Competition Accessible? 40:35 WBC Panama Preview 42:00 APAX Lab 42:38 WBC History & Australia’s Success 49:38 WBC Rules & Equipment 52:30 Do You Need Panama Gesha to Win? 54:15 Coffee Tools: Competition to Cafe 59:31 WBC Competitors to Watch 1:05:04 WBC Predictions 1:07:49 Advice for New Competitors 1:08:52 Why Coffee Prices Are Rising 1:11:33 The Team Behind Axil Find Axil Coffee Roasters here: 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 [email protected] for any questions or comments. Proudly sponsored by: Apax Lab: https://apaxlab.com/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

Can a faster coffee machine make your café feel more human? Following their deep dive into matcha, Rohan and Jai Lott sit back down for a Coffee Break on where cafés are heading. They get into automation, pre-batched espresso and why getting your head up from behind the machine might be the best thing you can do for your customers. The conversation moves from Melbourne hospitality and remembering someone’s name to signature drinks, simpler menus and the equipment Jai would choose if he were opening a café today. Plus, the mistakes he keeps seeing in new businesses: too little money and beautiful spaces with terrible workflow. Condesa Co.Lab also 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 The Future of Cafés with Jai Lott 01:28 Café Automation and Hospitality 07:13 What Melbourne Gets Right 15:05 Signature Drinks and Simpler Menus 16:59 Jai’s Ideal Café Setup 19:25 Common Café Opening Mistakes 24:11 Condesa Co.Lab Market Report 26:36 Building a Café in France Find Jai at: https://www.instagram.com/coffeewithjai/ Kissako Matcha: https://www.instagram.com/kissakomatcha/ Want more coffee content? IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod Want to get in touch? Hit us up at [email protected] with your questions, café stories or hot takes. Proudly sponsored by: APAX LAB: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Thanks for listening! #CoffeeBreak #CafeAutomation #SpecialtyCoffee #JaiLott Learn more about your ad choices. Visit megaphone.fm/adchoices

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<sid=4e8cead0-6644-4c4a-b419-28c825b1b236 Want to get in touch? Hit us up at [email protected] 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/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices