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  • Are Cafes Still Our Third Place? | COFFEE BREAK!

    Are Cafes Still Our Third Place? | COFFEE BREAK!
    2026/09/02
    re cafes still the place where community happens, or have laptops, rising costs and grab-and-go culture completely changed the role they play? Rohan Cooke and Ben Bicknell unpack the idea of the “third place”, the space between home and work where people can gather, connect and feel like they belong. From regulars and barista-led connection to run clubs, book clubs, no-laptop venues and day-to-night models, we explore what cafe community looks like in 2026. Why is the traditional third-place model becoming harder to sustain? Can someone working silently on a laptop really be part of a community? And how can cafes create genuine belonging without letting customers occupy a table for six hours on one coffee? We also discuss why the experience surrounding a cup of coffee might be specialty coffee’s strongest defence against convenience. Plus, APAX LAB introduces Conflux, and 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 cafe reviews to hospitality stories and gatekept coffee secrets. CHAPTERS! 00:00 Are Cafes Still the Third Place?01:50 What Is a Third Place?03:39 Do Cafes Still Build Community?06:45 Why the Old Model Is Hard to Sustain09:18 The Five Cafe Models Emerging Now10:16 Events, Run Clubs and Community13:03 The Laptop Paradox15:39 Baristas as Community Connectors17:05 How No-Laptop Cafes Create Connection18:10 The Cost of Accessibility20:02 Cafes Built Around Shared Interests21:52 What the Third Place Means Today24:41 Condesa Co.Lab Market Report26:57 A Place vs a Sense of Belonging28:11 Tell Us About Your Third Place 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 favourite third places. 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 #CafeCulture #SpecialtyCoffee Learn more about your ad choices. Visit megaphone.fm/adchoices
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    29 分
  • Italy Called the Police Over His €2 Espresso | FRANCESCO SANAPO!

    Italy Called the Police Over His €2 Espresso | FRANCESCO SANAPO!
    2026/08/31
    Would you call the police over a €2 espresso? It actually happened to Francesco Sanapo. Francesco is a three-time Italian Barista Champion and the co-founder of Ditta Artigianale, the specialty coffee group challenging tradition from inside one of the most tradition-bound coffee cultures in the world. In this episode, Francesco explains why Italy’s famous €1 espresso is no longer sustainable, what happened when an angry customer called the police over a €2 decaf, and why charging more only works when cafés deliver better coffee, better storytelling and better hospitality. We also trace Francesco’s journey from washing cups and secretly studying customer orders to reaching the World Barista Championship final and building Ditta Artigianale across Florence and Milan. Then we get into Italian modern espresso, why specialty cafés around the world are beginning to look exactly the same, how to expand without stripping the soul from your business, and Francesco’s deceptively simple advice for the entire specialty coffee industry: Be nice. 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! CHAPTERS! 00:00 The €2 Espresso That Brought the Police01:07 How to Pronounce Ditta Artigianale01:37 Riverina Fresh02:30 Is the Macchiato Overrated?05:02 From Washing Cups to Making Coffee06:55 Compete for Yourself09:38 Taking Italy to the World Stage11:14 The Moment Francesco Changed His Life13:05 Why He Had to Open a Café14:15 Italy’s Coffee Contract Problem17:39 Expanding Without Becoming a Chain20:41 Why Espresso Still Costs €1 in Italy23:34 The Customer Who Called the Police25:20 How Cafés Can Raise Their Prices26:33 Italian Coffee vs Australian Coffee29:38 Has Italian Espresso Fallen Behind?31:23 What Is Italian Modern Espresso?34:33 Why Specialty Cafés All Look the Same37:19 Francesco Reveals His Next Milan Café39:10 Free Espresso for IJC Listeners40:08 Specialty Coffee Needs Nicer Baristas42:00 Where to Find Francesco Find Francesco and Ditta Artigianale: Francesco Sanapo: https://www.instagram.com/sanapofrancesco/Ditta Artigianale: https://www.instagram.com/dittaartigianale/Website: https://dittaartigianale.com/ 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/Condesa Co.Lab: https://condesacolab.com.au/Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening! #ItalianCoffee #SpecialtyCoffee #FrancescoSanapo Learn more about your ad choices. Visit megaphone.fm/adchoices
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    44 分
  • Deep-diving Gen Z Coffee Culture | COFFEE BREAK!

    Deep-diving Gen Z Coffee Culture | COFFEE BREAK!
    2026/08/26
    We discuss if Gen Z is actually ‘too anxious’ for cafés, why matcha and iced signatures are exploding, and how specialty shops can embrace customisation without selling their soul. Plus: book raves, barista phobia memes, and two unapologetic uncs trying (and failing) to speak fluent Gen Z. Also, 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, 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
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    27 分
  • Reimagining the Role of the Barista | ALICIA FENG!

    Reimagining the Role of the Barista | ALICIA FENG!
    2026/08/24
    Today we're joined by the incredible Alicia Feng. She owns Calēre in Fitzroy, co-founded Chiaki in Collingwood, which just won Age Good Food Guide's Cafe of the Year, and now runs Atelier Enso in Carlton, which has been described as a boundary pushing cafe - even Broadsheet posed the question, is Atelier Enso the future of Melbourne coffee shops? Join us as we discuss all the buzz, especially around how Atelier Enso has transformed the role of barista. 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! Alicia Feng: https://www.instagram.com/alicia.meow/ Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share
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    59 分
  • The Hidden Levers Every Cafe Owner Should Know | COFFEE BREAK!

    The Hidden Levers Every Cafe Owner Should Know | COFFEE BREAK!
    2026/08/19
    Why does one cafe boom while another goes bust? We asked some of the top cafe operators (Hugh Kelly, Beta Coffee, Onyx Coffee Lab, and Carlos Escobar) to reveal the hidden levers that quietly make or break a business. Join us as we unpack some of the biggest silent killers of cafes, and share the practical strategies you can use to avoid them. 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. Thanks to: Hugh Kelly: https://www.instagram.com/hugh_t_kelly/ Beta Coffee: https://www.instagram.com/beta_coffee/ Onyx Coffee Lab: https://www.instagram.com/onyxcoffeelab/ Carlos Escobar: https://www.instagram.com/carlos.esco.bar/ Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share
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    35 分
  • Is It Even Specialty Coffee Anymore? | ROHAN COOKE & BEN BICKNELL!

    Is It Even Specialty Coffee Anymore? | ROHAN COOKE & BEN BICKNELL!
    2026/08/17
    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
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    57 分
  • Your Cafe Has More to Sell | COFFEE BREAK!

    Your Cafe Has More to Sell | COFFEE BREAK!
    2026/08/12
    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
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    44 分
  • Ultrasonic Espresso - A New Way to Brew Coffee | FRANCISCO TRUJILLO!

    Ultrasonic Espresso - A New Way to Brew Coffee | FRANCISCO TRUJILLO!
    2026/08/10
    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
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    47 分