IT’S JUST COFFEE!

What actually helps you become a better coffee roaster? We asked experienced people across the coffee world for the one skill, tool or habit that made the biggest difference.

Rohan and Ben unpack their answers: tracking time through a roast, measuring bean colour, matching the roast to the way a coffee will be brewed, and trusting what’s in the cup over a perfect looking curve. They add a few tips of their own on sensory calibration, roaster maintenance and sharing knowledge with other roasters. Plus, Condesa Co.Lab 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 What Makes a Better Coffee Roaster?00:58 Track Time Through the Roast04:18 Why Roasters Measure Coffee Colour09:12 Match Your Roast to the Brew13:15 Condesa Co.Lab Market Report15:25 Taste the Coffee, Not the Curve18:28 Calibrate Your Cupping20:10 Keep Your Roaster Clean21:31 Share What You Know23:11 Colin Harmon’s Coffee Business Books

Want more coffee content?IT’S JUST COFFEE!: https://linktr.ee/itsjustcoffeepod

Got a roasting tip we missed? Send it to hello@itsjustcoffeepod.com.

Proudly sponsored by:APAX LAB: https://apaxlab.com/Condesa Co.Lab: https://condesacolab.com.au/

Thanks for listening!

#CoffeeBreak #CoffeeRoasting #SpecialtyCoffee
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Do bigger burrs make better coffee? Are flat burrs cleaner than conical burrs? And why can two grinds that look the same brew completely differently?

Astrophysicist and Coffee Ad Astra author Jonathan Gagné joins Rohan and Ben to unpack what grinders actually do to coffee. They get into particle size distributions, fines, burr seasoning, freezing beans and espresso flow, then tackle the coffee claims that sound certain even when the science isn’t.

If you’re new here (welcome), our show dives into some of the best coffee conversations on the internet, but we’ll always remind ourselves that at the end of the day, it’s just coffee!

CHAPTERS!00:00 Why grinders became coffee’s big obsession02:04 Meet Jonathan Gagné03:11 APAX LAB03:53 From astrophysics to Coffee Ad Astra07:22 Are bigger burrs actually better?12:08 Burr heat, extraction and grinder myths16:24 Flat, conical and burr seasoning17:45 Static, freezing beans and keeping coffee fresh23:20 What particle size distribution really means32:04 Why some coffees produce more fines37:00 Should you grind coarser for filter coffee?43:11 What the 300 grind tests revealed48:49 How water moves through an espresso puck58:34 Filter coffee claims that don’t hold up1:01:58 Tamp pressure and puck preparation1:06:53 Does “high clarity” mean better flavour?1:13:23 What we still don’t know about coffee and water1:18:43 How to question confident coffee claims1:21:49 Where to find Jonathan

Explore Jonathan’s work: https://coffeeadastra.com/Jonathan on Instagram: https://www.instagram.com/jgagneastrocoffee/

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:APAX LAB: https://apaxlab.com/

Thanks for listening!

#ItsJustCoffee #JonathanGagné #CoffeeAdAstra #CoffeeGrinders #CoffeeScience
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In the past year of coffee: What are our favourite coffees, cafes, podcast episodes, and coffee culture moments? We also unpack our mixed experiences with pre-batched vs fresh espressos, and discuss the fermentation process by Lohas Beans that challenged us on what fermentation can be!

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 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!

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What do you know about growing a coffee business? Not much? Well Colin Harmon knows a bit, in fact he’s written another book about it! The 3fe Founder shares a taste of the stories and lessons you’ll find in his book: like the scoop mix-up that wiped out a cafe's profit, why he turned down a half-million-euro deal, and how potato bags changed his roastery.

Plus! Colin runs us through real numbers on what scaling costs, the second-shop trap, and why growth might just mean more time with your family.

00:00 Is Growth Actually the Goal?

04:37 What Does Growth Really Mean?

06:52 Should You Open a Second Cafe?

10:35 The Problem With Scaling

14:24 Business FOMO

18:25 What Makes a Good Leader?

22:59 You’re Not a Bank

25:55 Outthink, Don’t Outspend

32:28 Getting More From a Small Cafe

36:58 Does Staying Small Work?

43:16 Keeping Personality as You Scale

50:10 When Is Enough, Enough?

53:20 Fixing Barista Competitions

58:16 Where to Get Colin’s Books

Massive thank-you to Colin for joining the podcast. Make sure you check out his book at https://3fe.com/products/what-i-know-about-growing-a-coffee-business/

Connect with Colin here: https://www.instagram.com/colinharmon/
3fe Coffee: https://www.instagram.com/3fecoffee/

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 hello@itsjustcoffeepod.com for any questions or comments.

Proudly sponsored by:

Apax Lab: https://apaxlab.com/

Condesa Co.Lab: https://condesacolab.com.au/


Thanks for listening!
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An Australian barista can earn enough for a cappuccino in about 10 minutes. In India, James Hoffmann’s Cappuccino Index puts it at nearly three hours. But what do those numbers actually tell us about the people making our coffee?

Rohan and Ben dig into the price of a cup, barista wages and the costs a café has to cover. Is Australia’s result a win for workers, or a sign that cafés are struggling to charge enough? And how much does the picture change when specialty coffee is an everyday drink in one country and a luxury in another? Plus, Condesa Co.Lab joins us with the weekly green coffee market report.

COFFEE BREAK! is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips and honest café reviews to hospitality stories and gatekept coffee secrets.

CHAPTERS!00:00 James Hoffmann’s Cappuccino Index01:02 Riverina Fresh01:46 How the Cappuccino Index Works02:08 Cappuccino Prices Around the World03:07 Barista Wages Around the World05:01 How Café Competition Affects Coffee Prices08:40 Is Specialty Coffee an Everyday Drink or a Luxury?10:18 Is Australia’s Cheap Coffee Sustainable?13:00 What the Index Misses About India15:52 How US Tipping Changes Barista Pay18:19 Are Coffee Producers Paid Enough?20:25 Condesa Co.Lab Market Report22:49 What We’re Drinking

James Hoffmann’s Cappuccino Index video:https://www.youtube.com/watch?v=WtlE3BW9Nqs

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 thoughts on coffee prices and barista pay where you live.

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!#CoffeeBreak #CappuccinoIndex #SpecialtyCoffee
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