Buy the Drip - Coffee and Business

We sit down with 2024 World Barista Champion Mikael Jasin and writer Tigger Chaturabul to talk about Mikael’s first book, Bloom.
The conversation covers how the book came together, why Mikael chose to tell his story now, and what it was like working with a writer to put years of competition, pressure, and personal growth into words.
They talk openly about burnout, expectations, money, food, and what life actually looks like behind the scenes of a world title.
Bloom isn’t a traditional coffee book. It’s a reflection on process, identity, and learning how to live alongside ambition rather than constantly chasing the next result.
If you’re interested in competition coffee, creative work, or the realities that come after winning, this episode offers an honest look at all of it.

Water is the foundation of coffee, but what if it could be optimized far beyond minerals and filtration?
In this episode, we sit down with Gary, the founder of Waved, a technology originally developed for the marine industry that is now being used in specialty coffee cafes, processing experiments at origin, and on the World Barista Championship stage.
Gary breaks down how ultra low frequency electromagnetic waves interact with water, why top competitors are experimenting with it, and what happens when this technology is applied to espresso, brewing water, milk, juice, and coffee processing.
We also talk openly about skepticism, limits, and why research and validation matter just as much as innovation.
This conversation explores how ideas from outside coffee are influencing flavor, texture, and shelf life, and what the future of coffee technology could look like from farm to cup.
Topics covered
• How Waved technology works in simple terms
• Why water matters more than most people think
• Use in cafes, competitions, and at origin
• Flavor, texture, and shelf life changes
• Skepticism, validation, and research
• The future of technology in coffee

In this episode, Dave sits down with Matt Crowley! One of the most respected minds in specialty coffee to unpack a career that spans barista work, roasting, green coffee buying, and coaching World Barista Champions.
Matt shares his full origin story, from hating coffee as a teenager to becoming a head roaster and green buyer at one of Australia’s most influential specialty coffee companies.

Along the way, we dive deep into cupping, palate development, roasting philosophy, competition coffees, and the realities of the C market.
This conversation is packed with practical insights for
• Baristas looking to level up their tasting skills
• Roasters refining their roast approach
• Anyone curious about becoming a green coffee buyer
• Competitors chasing national or world stages

In this episode, we sit down with Jack Simpson, the 2025 World Barista Champion! We explore the full journey behind his rise to the top of competitive coffee.
Jack talks about how he first got into specialty coffee, the moment he left his carpentry apprenticeship to chase a new passion, and the long/sometimes difficult road that eventually brought him to the WBC stage.
We get into what changed for him mentally and emotionally over the years, how judging and coaching shaped his approach, and what it was like to compete at the highest level three years in a row.We also dig into the training, the preparation, the tools, and the tiny adjustments that helped him keep improving.
Jack opens up about the emotional side of competition, the impact of traveling to origin, and how relationships with producers shaped the routine that ultimately won him the title.
This is one of the most honest and personal conversations we have had on the podcast, and a look at what it really takes to become World Barista Champion!

Dave and Cole finally catching up after one of the wildest WBC seasons we’ve ever been part of.
We break down our six-week training camp in Japan, what it was like coaching Hiroki Ito toward the 2025 World Barista Championship and all the chaos along the way.... language barriers, roasting puzzles, gear challenges, and even a hospital scare just days before the finals in Milan.
We also talk about Cole tasting the world’s most expensive coffee!! How it was processed, what it tasted like, and whether it actually lived up to the record-breaking price.
From strategy and stress to breakthrough moments and big lessons come follow along!