This morning, World Barista Champion Jack Simpson took to Instagram, rebuking the idea of pre-batched espresso.

The post came as a complete surprise to Kirk. Jack had previously played a role in helping set up the café, yet there was no prior conversation or warning—just a post pontificating on the inferiority of pre-batched espresso.

In this episode, Kirk responds. He revisits why he started pre-batching coffee in the first place, unpacking the practical realities behind the decision. He also contrasts this approach with his earlier experience operating Sub-Zero Coffee, offering insight into how his thinking has evolved over time.

James Coburn is the man behind one of the most hilarious coffee content creations currently going.

You might know him as Human Tobasco, and after nearly a decade living and working in New York, he's taking a brief stint living and working back home in Melbourne Australia.

James is as hilarious in person as he is online, but most of all he is very down to earth. Many of his video ideas arose from seeing things from a perspective of being grateful.

Plus, Kirk and James also talk about things that GRIND THEIR BEANS!!! Like this podcast?

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Can you imagine going to a coffee shop and getting told to fuck off by the server? Well, that now exists thanks to a whimsical bunch of lads in the United Kingdom.

Tom Noble, Will Sudlow and Charlie Hurst are the three founders of Flat White or Fuck Off, a pop up that came about thanks to British figure Rory Sutherland, who spoke of this idea on another podcast.

Charlie Hurst loved the idea so much he came up with some concept designs, then Tom Noble and Will Sudlow decided they wanted to bring the idea to life, and just like that the idea was born!

In this podcast we discuss in depth how the idea came about, what their goals are and why they all love coffee so much, despite not working in the industry previously.

How much further can they go? And should they try pre-batching their espresso? Find out in this weeks episode of the Coffee Show!

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Website: https://flatwhiteorfckoff.com/

Zac Smith is a former Aussie Rules player who played for both the Gold Coast Suns and Geelong Cats.

In the final years of his football career, Zac began to fall in love with coffee, and once he retired decided that he wanted to do this for a living after football.

Zac now owns Tallboy Coffee in Queensland Australia, where the weather is pretty much perfect all year round, he sees opportunity to disrupt the cold brew market into the future, particularly in his neck of the woods.

Zac and Kirk discuss what it takes to make a career out of coffee, and just how hard it can be.

A good portion of the episode is also spent touching on Zac's AFL career, what it is like being a professional athlete and who the most vicious competitors are.

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Project Zero 2.0 has opened which has captured attention globally.

There are really only two camps of people on this, those who are open to new ideas and innovation, and those that think the definition of espresso was written in the Magna Carta era.

Joining Kirk is Hany Ezzat, the man responsible for posting a viral reel that has caused many to have a melt down.

Hany is the founder of Ni Wares, a coffee ceramics brand that make specialist cups for coffee brewing.

But what is this point of all this? How is it done? And where will it lead?

Kirk also goes on a Karen rant in a new segment called “What Grinds My Beans!”

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Lucia Solis is a fermentation and coffee processing specialist who is now based in Guatemala. Lucia is also hosts an award winning coffee podcast called 'Making Coffee with Lucia Scolis' which recently won Sprudge Podcast of the year.

Lucia's first line of work was as a wine maker. After studying Viticulture and Enology at UC Davis she worked in California's esteemed Napa Valley.

These days Lucia commits her life to teaching others techniques to process their coffee, urging them to see 'processing as an opportunity to add value.'

In this podcast Kirk asks guide for some of the basics when it comes to coffee processing. Kirk and Lucia unpack key terms, big words and debunk some myths about coffee processing.

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Link to Lucia's website: https://www.luxia.coffee/

Christopher Feran is coffees is the author of coffees most detailed and forensic blog.

Chris has many years of experience working as a post harvest and green bean consultant, helping roasters of many different sizes with their sourcing and blend formulation.

Chris also has a brand called Aviary Coffee where he roasts and sells one different coffee monthly, allowing him to develop sutainable partnerships, and roast the coffee really damn well!

In this episode Chris and Kirk talk about sourcing, the Scott Rao wars, Luckin Coffee, SCA, competitions and Chris time at the FBI!

Leave a comment about Kirk's Eevee shirt, it just might make his day!

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Though he would never own up to it, Andrew Kelly is one of the Four Horseman of Melbourne's specialty coffee industry.

Andrew is the Founder of Small Batch Coffee, a seminal Melbourne roastery and Sharesource, which sources coffee that ensures farmers financial sustainability and aims for better outcomes on farm.

The key contention of this podcast is how do we as an industry better communicate to consumers why buying ethically sourced coffee is a good thing. Have we been selling the message wrong? Have we been to prone to lecturing the public instead of having a better discourse?

Kirk and Andrew also discuss why being 'delusional' is very important for a young entrepreneur or anyone wanting to make a change in the world.

Also, does Melbourne make better Pizza than Italy?

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