Meet Khalid Aldhaheri, a certified barista with a passion for crafting extraordinary coffee experiences. Specializing in Siphon Coffee, Latte Art with Oat Milk, Origami (Flatbed Filters), and his creative “Brewing Coffee Like a Sunflower” approach, Khalid’s journey is as unique as the brews he creates.
In this interview, explore Khalid’s inspirations, challenges, and rewarding moments. From his love for Siphon Coffee to the intricacies of Latte Art with Oat Milk, discover the secrets behind his captivating creations.
- Can you tell us a bit about yourself and your journey into the world of specialty coffee?
I started drinking Specialty Coffee in late 2015 and got interested through Mr. Ibrahim Al Maloihi, the owner of The Espresso Lab. After that, I began reading about it and trying different cafes. In 2019, I underwent titanium implant removal in my tibial bone and knee due to a car accident in 2016. My movement became limited, leading me to stay home. During a long sick leave, I randomly shopped online and bought an espresso machine and brewing tools. From there, my journey started, and I discovered my favourite coffee within Siphon Coffee, which turned out to be the perfect cup I was searching for.
- What inspired you to become a certified CSP barista and specialize in Siphon Coffee, Latte Art (with Oat Milk), Origami (Flatbed Filters), and Brewing Coffee Like A Sunflower?
I was always interested in growing in this field, improving my skills through self-learning at home by reading and watching YouTube. The only way for me to advance was to become certified, and I aspire to be a coffee educator in the future.
Being specialized in Siphon Coffee is mainly because it is not widely used in the UAE, presenting an opportunity for me to stand out and spread awareness about it.
Latte Art is what made me more interested, holding a special place in my heart. After becoming lactose intolerant, I switched to Oat Milk and focused on it.
Brewing with the Origami, like a Sunflower, is a unique concept. No one will understand it; the Origami was my first coffee dripper, and the coffee from up top looks like a Sunflower , which is why I brew like a Sunflower.
- Could you share your experience with the Specialty Coffee Association and how it has influenced your career?
Specialty Coffee brought a whole new interest as a hobby initially, and I never thought I would take coffee as a career seriously. I didn’t even think to take it this far, but it led me to make a dream for myself.
- How do you think your CSP Barista Skills Foundation certification has contributed to your expertise in coffee?
I already knew all the information from my reading and self-learning. However, I wanted to ensure my knowledge is credited to me and be certified.
- As a coffee lover, what is your favourite coffee bean or blend, and why?
It is challenging to pick a favourite coffee, blend, or even answer why because every coffee is different in its unique ways in terms of body, notes, varietal, and so on.
If I had to choose a coffee variety, it would be Bourbon because they are unique and produce amazing coffee—high quality, sweet, fruity, and beautiful complexity in taste.
- Are there any specific regions or types of coffee that you find particularly intriguing or enjoyable?
Colombian, Panama, Yemen, Costa Rica, and Ethiopian are my favourites if I had to look at a region because I lean on how coffee tastes from these places. However, I do find some regions interesting when I try them.
- How did you develop your skills in Latte Art, especially with Oat Milk?
When I knew I could not handle regular milk due to not just lactose intolerance but also to Casein, I had to switch because I still love coffee with milk. Before developing my skill, I researched what suits me in terms of health as an alternative because I have other food intolerances too.
I tried many different types of plant-based milk alternatives, and I only preferred oat milk because it’s closer in taste to regular milk and doesn’t change the taste of your coffee.
I had to practice and understand how to steam it to be able to enjoy making basic latte arts. I just love it in general when food and drinks are delicious and well-organized. Although taste matters too.
- Can you share some tips for those looking to improve their Latte Art, particularly with alternative milk options like Oat Milk?
First of all, choose your desired alternative milk. But if you want a better steaming experience and taste, I will ask you to blindly pick Oat Milk.
Understand your milk and how to steam it. Then practice and keep it basic like making hearts and tulips to understand how to flow. Once you feel you understood the basics, gradually explore other arts and be mindful and gentle when you pour. It’s not like regular milk where at times you need to go slow and easy for better control in making the shapes.
- What sparked your interest in Origami (Flatbed Filters) and unique brewing techniques?
Origami is a very unique dripper, and only those who understand it will choose it. Using a flatbed filter might not work on all types of coffees to bring the taste you are looking for. It does improve extracting better acidity in some coffees because, for me personally, a cup of coffee without it can be boring.
However, if you don’t like using a flatbed filter, you have the advantage to use some shape filters, and that’s the beauty of the Origami dripper.
- Could you elaborate on the concept of “Brewing Coffee Like A Sunflower” and its significance in your approach to coffee?
As I explained in the previous question, nobody will understand “Brewing Coffee Like a Sunflower .” This term is specifically for the Origami Dripper. It doesn’t matter what filter you use. Once you look at it from the top, it looks like a Sunflower. In fact, Sunflowers don’t have any kind of special smell, but they smell earthy.
The most important hidden part of the term is you have to make sure to always extract your coffee well. Your coffee bed should always be flat, and keep the paper filter clear from too much stuck coffee on the sides. If your coffee is stuck everywhere, then you haven’t really extracted it well.
- What challenges have you faced in your journey as a certified barista, and how have you overcome them?
Understanding how to brew a good cup of coffee that makes you enjoy it, but you also have to understand how to make people enjoy your coffee too. We all have different preferences in making coffee. Some like it strong, mild, or light, where you have to play with the ratio and recipes to achieve that.
The most interesting and important part is your cup must have clarity in taste where the cup is round all over in my opinion. Where you feel the body, taste the notes, and have that pleasant acidity.
- On the flip side, what has been the most rewarding aspect of your career in specialty coffee?
Falling in love with the Siphon Coffee, as I said, brought me into the cup I was seeking for. Although I can see it’s mainly focused in Asia like Japan, Korea, Thailand, and the Far East.
I find it rewarding to me because I enjoy the process of brewing it and love how the taste is. It is one of the most interesting coffee brewing tools being unique as a Vacuum Coffee Brewer.
- Can you tell us about @angelo_aldhaheri and how it reflects your passion for coffee?
angelo_aldhaheri is my nickname and personal profile on Instagram. Where my life goes between Video Games, Japanese Anime, Cars, Computers Technologies, and Coffee is now part of my daily life.
- What inspired the name or concept behind your coffee-related venture?
I don’t have a business so far, but if I plan to open one in the future. I want it to be a simple cafe where I want to introduce Japanese designed Speciality Cafe. A place where customers are more engaging with the coffee, the baristas, and enjoying the process of their coffee.
- Are there any upcoming projects, collaborations, or goals you’d like to share with your followers and the coffee community?
I am always up for collaborations, but it depends on my interest and availability. I do get requests from different places, and I appreciate the connections and enjoy it more. My last collaboration was with Raw Coffee Company on the Rocket Appartamento TCA new machine.
Currently, I am thinking to join World of Coffee Dubai in the brew bar again, but with Siphon Coffee.
- How do you see the future of specialty coffee evolving, and what role do you hope to play in it?
Surprisingly, it has been evolving a lot over the past 3 years where we see many different processing coffees with different techniques.
New machines are coming out to simplify brewing coffee for people who are not into learning, but they would love to have Quality Specialty Coffee Experience. That’s a good approach to increase awareness of drinking better coffee.
- What advice do you have for individuals aspiring to become certified baristas or to excel in the field of specialty coffee?
My best advice is to read (very important), explore, be mindful of your coffee brewing, try different things. If you are passionate, you will be curious and demand for more.
You have to try different recipes, play with the ratio, try different coffees, change the technique, grind size, water temperature, tools. All of these are important for you to grow correctly.
- Are there any essential skills or mindsets you believe are crucial for success in this industry?
Education, Knowledge, and Experience are the essentials you need to start with, and from there, you need to see around you what’s available in the market. To be able to become successful in the industry, you have to find something unique or improve something existing in your way to be different.
- Is there anything else you would like to share with our audience, whether it’s about your journey, the coffee industry, or any upcoming events or releases?
I am currently focusing on education by seeking in Specialty Coffee and experimenting on recipes and different brewing methods. I just love manual brewing methods and tools. If I find something within my interest, I will buy it and learn how to use it. Honestly, love to explore different tastes of coffee with different tools and methods.
I am planning to go back to Japan probably next year or the year after to meet all the amazing Siphonists and to increase my skills brewing with the Siphon Coffee. That’s all I am thinking about right now.
