In this episode, we sit down with Gabriel Agrelli, Product Development Director at Daterra Coffee, one of Brazil’s most innovative farms. Gabriel shares firsthand insights into how the ongoing drought is reshaping coffee production, what it means for farmers on the ground, and how Daterra is responding with cutting-edge agricultural practices and long-term sustainability strategies.

From climate resilience to future-ready coffee varieties, this is a conversation every coffee professional and enthusiast should hear.

In this deeply personal episode, Brewing Champion Carlos Escobar shares the story behind the cup — one rooted in sacrifice, injustice, and unshakable purpose. Growing up on a coffee farm in Colombia, Carlos witnessed firsthand the harsh reality of an industry that undervalues its producers. His father stopped growing coffee — not because of poor farming, but because farmers have been undervalued for too long.

Now, Carlos is using his voice, skill, and platform to advocate for change. We dive into his journey from farm to world stage, the broken systems behind your daily brew, and how we can all be part of something better.

World Brewers Cup Head JudgeEver wondered what it takes to impress the Head Judge of the World Brewers Cup? In this episode, we sit down with Brydon Price — certified sensory expert, coffee professional, and Head Judge at the global stage — to uncover the behind-the-scenes details of scoring, what separates a good brew from a great one, and how competitors can stand out.

From technique to taste, Brydon shares insights that will change the way you brew and appreciate coffee. Whether you’re a barista, competitor, or just a coffee nerd.

In this episode of The Coffee Show with Kirk Pearson, we sit down with Dave Makin — founder of Axil Coffee Roasters, Australian Barista Champion, and one of the key figures behind Melbourne’s specialty coffee movement.From starting out as a barista to building one of Australia’s most recognized coffee brands, Dave shares the untold story behind Axil’s rise. We dive deep into the challenges of scaling a roasting business, staying true to quality at volume, and what it really takes to lead in a fiercely competitive market.Whether you’re a café owner, aspiring roaster, or simply love coffee, this episode is packed with raw insights, hard truths, and lessons from one of the industry’s best.

In this episode, we delve into the world of Orlando Marzo, the Italian-born, Melbourne-based mixologist who clinched the title of Diageo World Class Global Bartender of the Year in 2018. From his beginnings in Italy to honing his craft in London’s vibrant cocktail scene, and eventually leading the bar at Melbourne’s acclaimed Lûmé restaurant, Orlando’s journey is a testament to innovation, precision, and passion in the beverage industry.

We explore how Orlando’s emphasis on sustainability, education, and collaboration has not only elevated his cocktails but also offers invaluable insights for the coffee industry. Discover how principles from high-end mixology can inspire coffee professionals to rethink flavor development, customer engagement, and sustainable practices.

What does it take to build a café that captures the internet’s attention and the city’s heart?

In this episode of The Coffee Show with Kirk, we sit down with the founders of Osoi, one of Melbourne’s most talked-about new cafés. They break down the strategy, creativity, and chaos behind going viral — and share the lessons they’ve learned along the way.

From building brand identity to managing overwhelming crowds, this is a must-listen for anyone in hospitality, marketing, or just curious how a small café became a social media sensation.

From the cupping table to global coffee competitions, our guest today has seen it all. Ross Quail isn’t just a name in the Australian coffee scene—he’s a legend. Former World Barista Championship judge, trainer, green buyer, and consultant, Ross has helped shape how we taste, talk about, and serve specialty coffee today.

In this episode of The Coffee Show with Kirk, Ross drops truth bombs about the myths we’ve been sold, how ‘big coffee’ really works, and what the future of specialty could look like if we’re brave enough to change the narrative.