From the farms of Panama to the labs shaping the next generation of coffee - this week’s Coffee Break dives into the science that could decide coffee’s future.

The boys explore how researchers are fighting climate change with new coffee varieties, the wild economics of luxury Geishas fetching $628 a cup, and why Australia might be the next frontier for sustainable coffee farming.

There’s talk of young farmers, genetics, and even the idea that music might help your plants grow.

Coffee Break is your weekly inside scoop into the coffee community -everything from on-the-fly barista tips and honest café talk to the unfiltered stories shaping coffee culture.

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IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236

Get in touch: [email protected]

Proudly sponsored by:

🌱 Eco Barista: https://www.ecobarista.com.au/

🧪 Apax Lab: https://apaxlab.com/

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

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As climate change, disease, and shifting generations reshape coffee production, Hanna Neuschwander from World Coffee Research (WCR) joins us to unpack how genetics, collaboration, and innovation are securing the future of coffee.

From varietal trials across 18 countries to the race for climate-resilient plants, Hanna explains how research is helping farmers adapt - and why the next era of coffee depends on what we do today.

... If you care about the future of coffee, this one’s essential listening.

Follow us for more honest, curious coffee conversations ⁨@itsjustcoffeepodcast⁩ 

💚 Support World Coffee Research or learn more at worldcoffeeresearch.org

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 at the end of the day IT'S JUST COFFEE!

Explore World Coffee Research and Hanna's work here:

https://worldcoffeeresearch.org

Want more coffee content?

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Want to get in touch?

[email protected]

Proudly sponsored by:

💚 Eco Barista

⚗️ Apax Lab

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In today’s Coffee Break: We stress the importance of precision when grinding and extracting, DeLonghi have curiously reclassified their coffee machine in order to avoid tariffs, and a new product from South Korea has been released, offering real-time extraction analysis for professional and home brewing, but is it any good?

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 [email protected] for any questions or comments.

Proudly sponsored by -  

Eco Barista: https://www.ecobarista.com.au/  

Apax Lab: https://apaxlab.com/ 

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How far has the coffee industry come in the last couple of decades? A lot has changed since the 2000s; a quarter century in and the specialty coffee is almost unrecognisable. Simon Gautherin from the innovative mineral brand APAX Lab joins us to discuss some of the biggest innovations of the 21st century in coffee competition, and how the past might help predict the future of coffee…

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!

Explore APAX Lab here: https://www.instagram.com/apaxlab/

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 

Eco Barista: https://www.ecobarista.com.au/  

Apax Lab: https://apaxlab.com/ 

Thanks for listening! 

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We dive into the Flair Wizard - a tool that lets you steam milk without an espresso machine (yep, you read that right). Plus, off the back of our chat with Morgan Eckroth, we unpack how they’ve turned social media into a strategic powerhouse. And of course, a few big industry updates: from new research on coffee species diversity to Starbucks’ 3D-printed store in Texas.

Coffee Break is your weekly inside scoop into the coffee community. Expect on-the-fly barista tips, brutally honest café takes (eek), hospitality stories, and those little gate-kept secrets you won’t hear anywhere else.

Want more coffee content?

IT’S JUST COFFEE

Get in touch: [email protected]

Proudly sponsored by:

Eco Barista

Apax Lab

Condesa Co.Lab

Thank you for listening love ya!

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Morgan Eckroth, best known on the internet as @morgandrinkscoffee, is a popular content creator and US Barista Champion. They graced our studio today to give us the low down on signature drinks; Why are signature drinks everywhere? How do you design one that will hit? And what impact do signature drinks have on the industry as a whole? 

A huge thank you to Morgan for joining the show! Make sure to check out their socials linked below. 

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!

Explore @morgandrinkscoffee here: https://www.instagram.com/morgandrinkscoffee/

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 

Eco Barista: https://www.ecobarista.com.au/  

Apax Lab: https://apaxlab.com/ 

Thanks for listening!

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What does it really take to judge a coffee competition?

This week we unpack our chat with Hendri Kurniawan, the world coffee events rep who literally judges the judges. From calibration and comment checks to the huge personal costs of volunteering, we dive into what makes judging fair, objective, and supportive for competitors.

We also riff on the risks of brewing $250 cups and $30,000/kg coffees, new approaches like pre-batched espresso, and why customer trust is everything when it comes to high-end brews. Plus - market insights from Oli, the latest on regenerative agriculture certifications, the problem with microplastics in takeaway cups, and a left-field detour into… cockroach milk?!

Coffee Break is your weekly inside scoop into the coffee community. Everything from on-the-fly barista tips, honest and unfiltered takes on the industry, hospitality stories, and those little gate-kept secrets you don’t hear anywhere else.

☕ Want more coffee content?

IT’S JUST COFFEE: https://linktr.ee/itsjustcoffeepod

📩 Get in touch: [email protected]

Proudly sponsored by

Eco Barista → https://www.ecobarista.com.au/

Apax Lab → https://apaxlab.com/

Coffee Forecast from Oli at Condesa Co.Lab → https://condesacolab.com.au/

Thanks for listening — love ya!

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Ever wondered what really goes on behind the judge’s table at the World Barista Championship? 

In this episode of It’s Just Coffee!, hosts Rohan Cooke and Ben Bicknell sit down with Hendri Kurniawan - Jakarta Coffee Week founder, trainer of judges, and World Coffee Championship judge - to unpack the fascinating (and sometimes controversial) world of competition judging.

From the evolution of barista competitions to the myths around expensive coffees, Hendri and Ben share what it takes to be a fair, consistent, and credible judge. They dive into:

The core skills every judge needs - sensory training, calibration, and integrity above all else

 How score sheets, rules, and regulations shape competition outcomes

Hot takes on cold brew, co-fermented coffees, and whether coffee competitions are really “acting contests”

The huge impact competitions have had on innovation and specialty coffee culture worldwide

A heartfelt shoutout to the volunteers who make every competition possible

Whether you’re a competitor, a barista, or just curious about the behind-the-scenes world of coffee competitions, this conversation offers insider knowledge, bold opinions, and plenty of inspiration.

Follow Hendri Kernawan: @phatuncle   https://www.instagram.com/phatuncle/

Jakarta Coffee Week: @jktcoffeeweek

 https://www.instagram.com/jktcoffeeweek/ 

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? 

Jakarta Coffee Week:

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:

Eco Barista: https://www.ecobarista.com.au/ 

Apax Lab: https://apaxlab.com/ 

Thanks for listening!

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What happens when a World Barista Champion admits his biggest lessons came from failure?

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Dale Harris was the World Barista Champion of 2017. He joins us today to share his journey to the top… How did he get to competing on the world stage?? 

This episode is for anyone curious about the behind the scenes of some of the most competitive coffee competitions in the world. Whether you’ve competed before, would like to one day, or simply want to know more about the WBC, this episode is for you. 

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!

Explore Dale Harris here: https://www.instagram.com/acousticcoffee/ Industry shout out: @[email protected]

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 

Eco Barista: https://www.ecobarista.com.au/  

Apax Lab: https://apaxlab.com/ 

Thanks for listening!

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