Category: Interview

Step into the aromatic world of specialty coffee as we unravel the remarkable journey of Jane Cabusas Espante, the accomplished barista, and coffee trainer who secured the 3rd position in the fiercely competitive 2023 UAE Coffee Championship. In this exclusive interview, Jane shares her evolution from a barista to a coffee trainer, her experiences and challenges in the national competition, and the significant milestones that define her flourishing career in the coffee industry.

 

• Introduction and Background:

Can you tell us a bit about yourself and how you got started in the world of coffee?

I’ve spent 8 years in the specialty coffee industry, transitioning from a barista role to becoming a coffee trainer of Behind the Cup (Hoof Cafe and The Hut). I was introduced to specialty coffee by Fred, who took me to work at Stomping Grounds in Jumeirah 8 years ago – a specialty coffee hub.

• UAE Coffee Championship 2023: 

Congratulations on winning the third place in the 2023 UAE Coffee Championship! Can you share your experience participating in the competition and what this achievement means to you?

As my first time participating in the National Competition, it brought a mix of excitement and fear. The competition featured the strongest lineup, making it quite challenging. Securing the third position is of great significance for me, as the achievement is not solely my own but a collective result of the support I have received from my team since the beginning.

How does it feel to win the third place in the 2023 UAE Coffee Championship?

It felt amazing! Winning third place exceeded my expectations. Being in the top 6 already made me very happy. I feel blessed to have had a team supporting me throughout this journey, and I owe this achievement to them.

Can you share some insights into your competition journey and the challenges you faced?

I’ve been attempting to enter the competition since last year, but unfortunately, I couldn’t secure a spot despite being prepared. So this year, I took a chance and registered. To my surprised I got in, but I got less than two weeks for practice and preparation, but it was all made possible because of the team. What motivated you to participate in barista competitions, and how do you prepare for such events? Being surrounded by individuals engaged in coffee competitions has fueled my desire to embrace the challenge. Witnessing how these people utilize this platform to influence and inspire the coffee community is amazing.

Are there any specific moments or aspects of your routine that you find particularly challenging or rewarding during competitions?

The challenge lies in achieving consistency in flavor, mastering brewing techniques and communicating the story behind the coffee selection to the judges and of course, the technical precision.

• Signature Drinks and Techniques:

Can you share some details about your signature coffee drinks or unique techniques that you showcased during the championship? 

I’ve showcased a coffee from Jose Luttrell of Abu Coffee in Panama. It’s a Gesha Variety, anaerobic natural processed, with prominent notes of Strawberry, Peach, and Sweet Orange. I have used a flat bottomed immersion dripper called Trio Immersion as it allows a greater control throughout the brewing process which can lead to a more consistent, even extraction and well balanced cup.

• UAE LAGS Battle Red Jug Champ 2022:

Winning the UAE 2022 Latteart Grading System Battle Red Level Category is remarkable. Can you tell us about the competition and the inspiration behind your winning performance?

Joining was not part of the plan. I was encouraged by a friend to participate. Basically, its a latte art throwdown where designs are assessed based on symmetry, contrast, and how identical to the chosen pattern using a grading system. It was luck!

• Barista of the Year Award 2021:

Being awarded the Barista of the Year Award21 is a significant honor. What does this recognition represent for you, and how did you approach the competition to stand out among other talented baristas?

Receiving the Barista of the Year Award highly commended in 2021 by Caterer Middle East Awards is an honor. It signifies not only personal achievement but also recognition within the industry.

Processing and SCA Barista Professional Certification:

As a certified Q Processing Professional and SCA Barista Professional, how have these certifications influenced your career in the coffee industry?

In what ways do you apply this expertise in your role as a barista and trainer? With Q Processing certification, you gain a deep understanding of the coffee bean journey from harvest to processing, which can contribute to better quality control. As an SCA Barista Professional, you refine your skills in brewing and extraction ensuring a better coffee experience for customers. By sharing this expertise, it can elevate the overall quality of coffee preparation across teams.

• Training and Mentorship: 

As a certified trainer, how do you approach training and mentorship in the coffee industry? What aspects of your knowledge and experience do you prioritize when guiding others?

Prioritizing an understanding of coffee origins, flavor profiles, and customer preferences. I also focus on emphasizing key aspects on brewing methods and sensory analysis. Coffee Quality Institute Certification: Being certified by the Coffee Quality Institute is a significant accomplishment. How does this certification contribute to your understanding of coffee quality, and how does it impact your daily work? Being certified by the Coffee Quality institute enhances your ability to assess factors like flavor profiles, bean quality and processing methods. It positively influences my daily work by having a guide and reference for evaluating and ensuring high-quality coffee for our customers.

Balancing Competitions and Training: Balancing competitive events, training, and work can be challenging. How do you manage your time and energy to excel both in competitions and in your role as a barista and trainer?

Prioritize tasks, create a schedule, and allocate dedicated time for each activity.

• Future Plans and Goals:

What are your future plans and goals within the coffee industry? Are there specific competitions, projects, or areas of expertise you are looking to explore in the coming years?

I plan to obtain my AST certification next year. I also intend to delve deeper into coffee quality courses.

• Advice for Aspiring Baristas:

For aspiring baristas or individuals looking to enter the coffee industry, what advice do you have based on your experiences and journey in the field?

Invest in yourself, by engaging in trainings and workshops and etc—as it yields the highest returns on your personal and professional growth.

 

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

 

Introduction: In a world stirred by the aroma of specialty coffee, we sit down with Waqar Alhamaadi, a young Emirati whose journey into the realm of specialty coffee began amidst the challenges of the Corona crisis. From winning the UAE Aeropress Championship in 2022 to claiming the fourth spot globally, Waqar shares insights into her coffee-making odyssey and the distinctive flavors that set specialty coffee apart. Join us as we delve into her experiences, challenges faced, and the sweet success she achieved through determination and passion.

Can you tell us about your journey in the world of specialty coffee? What inspired you to pursue a career in this field?

Waqar’s journey with specialty coffee began during the Corona crisis and was limited to V60 coffee. However, it took a deeper dive after winning the Aeropress Championship in 2022. This marked the beginning of her exploration in developing her taste and experimenting with various coffee distillation methods.

What do you think distinguishes specialty coffee from regular coffee?

There are many differences between regular coffee and specialty coffee, including tastes, availability, and aroma. The prominence of flavors in specialty coffee stands out. As a coffee connoisseur, Waqar prefers coffee that is light and pleasant, akin to tea, with sweetness and acidity—qualities lacking in regular (commercial) coffee.

You are the UAE Aeropress Champion and secured fourth place globally. Can you share insights into your training and preparations for these tournaments?

Since winning the UAE Aeropress Championship, Waqar faced challenges due to limited experience. Introduced to the Aeropress tool just two weeks before the UAE Championship, she had no prior knowledge of recipes or flavors. A friend’s advice, rooted in expensive specialty coffee experience, played a crucial role in her victory. Waqar emphasizes presenting coffee to judges that she enjoys daily.

What challenges did you face at the Aeropress World Championships, and how did you overcome them?

Challenges at the World Aeropress Championship included a lack of support, finances, coaching, training space, and recipe testers. Despite the hurdles, Waqar’s determination led her to fulfill her dream. While challenges persisted, she acknowledges the support and assistance received, emphasizing her personal determination. The trip to the United States for the tournament, though arduous, resulted in the achievement of her dream.

What advice can you give to those aspiring to participate in coffee tournaments and those who want to improve their coffee-making skills?

Waqar advises aspiring participants to educate themselves through practice, reading, and studying various experiments and recipes. Confidence in oneself and one’s abilities is crucial for success.

You have become a judge in several coffee competitions. How do you judge, and what criteria do you look for in a winning cup of coffee?

Judging standards vary by competition type. For Aeropress championships, the judge’s taste is pivotal. Waqar looks for consistency in the winning cup, emphasizing the importance of prominent flavors and a preference for overpowering sweetness.

What do you find particularly exciting and rewarding about being a coffee judge? Are there any special moments that you remember during your experience as a judge?

Every judging experience holds beautiful and enjoyable memories for Waqar. She enjoys sharing sour gum candy with judges and participants, referring to the act as “calibration.”

In the specialty coffee industry, how do you stay current and on top of the latest trends and innovations?

Waqar stays updated by developing her skills through reading, attending exhibitions and workshops, and learning about new tools and equipment. Her interest extends beyond specialty coffee, covering roasting, espresso, and more.

Can you share some of the key trends or developments you have noticed in the world of specialty coffee, especially in the UAE and the Gulf region?

Waqar observes significant development in the coffee field, not only in cafes but also among cafe patrons. People have become knowledgeable about specialty coffee, its tasting nuances, and the suitable coffee crops. The passion for learning and exploration is evident, with home coffee makers willing to participate in various competitions.

What is your favorite way to prepare coffee, and why do you enjoy it so much?

While the V60 was initially Waqar’s favorite tool, the Aeropress, after winning the championship, became the closest to her heart. She enjoys it because each sip reminds her of her achievements, ambitions, and passions. The tool’s sensitivity to slight changes in standards makes the process enjoyable for her.

How important are sustainability and ethics in the specialty coffee industry, and what steps can consumers take to support these practices?

In Waqar’s “Relam” roaster, emphasis is placed on values linked to community development, education, and sustainability. Initiatives align with UN Sustainable Development Goals, focusing on quality education, responsible consumption and production, climate action, gender equality, and partnerships to achieve goals.

What future projects do you have in the coffee field that you are excited about?

Waqar aspires to further develop her skills in green coffee and roasting. She expresses a great passion for participating in brewercup tournaments.

Can you recommend any resources, books, or courses for people looking to learn more about the art of making and appreciating specialty coffee?

Waqar recommends the book “Specialty Coffee” by teacher and professor Ali Al-Diwani, along with courses offered by the International Specialty Coffee Association.

As a woman in a field traditionally dominated by men, have you faced unique challenges or special experiences, and how have you dealt with them?

Waqar received support from family, friends, and even strangers, but encountered challenges from those underestimating her due to limited experience. She emphasizes that experiences and a love for exploration shape individuals, citing her rapid success in the Aeropress Championship within two weeks.

Waqar acknowledges the invaluable moral bolstering she received from Mr. Garfield, CEO of Mokha 1450 Café. Upon recounting her tribulations during her journey to America and the subsequent cancellation of her ticket, she vividly recollects his reassuring words: “Waqar, book the ticket, and I will promptly refund its cost. We are in this together… unequivocally by your side.”

What is your advice to someone interested in starting their own business in the coffee field, especially in the UAE?

Waqar’s advice is to “Believe in yourself, trust your abilities, and your passion… There is nothing impossible. Live every experience to its fullest… and enjoy every moment and every sip.”

 

Meet Maitha Al Ghailani, the accomplished second-place winner of the UAE AeroPress Championship 2023. In an exclusive conversation with QahwaWorld, Maitha shares her fascinating journey into the world of coffee, her inspirations, and her remarkable experience at the competition. From her dedication to exploring coffee’s secrets to her innovative approach to brewing, Maitha’s story is a testament to the passion and potential in the world of specialty coffee.

When asked about her introduction to the world of coffee and the motivation behind participating in the UAE AeroPress Coffee Championship, Maitha reflects on her 2019 initiation into the realm of coffee, ignited by an insatiable curiosity to explore its mysteries and mastery of its methods. Her quest began with a thorough exploration of various coffee types and origins. Maitha attributes her growing passion to the unwavering support of her family and a dear friend. This encouraging environment spurred her to embark on the remarkable journey that led her to the UAE AeroPress Championship 2023.

As Maitha Al Ghailani prepared for the competition, she took part in a workshop on the AeroPress led by her friend, Waqar Al Hammadi, the reigning UAE champion who claimed fourth place worldwide. This workshop equipped her with a solid foundation in using the AeroPress and coffee handling techniques. With relentless dedication, Maitha independently honed her skills and experimented with multiple recipes, culminating in the creation of her award-winning entry. Reflecting on her achievement, Maitha describes the sensation as a blend of beauty and novelty, expressing her gratitude for securing the second position.

Maitha’s competition coffee was Ethiopian Hamashu, naturally processed, renowned for its delightful fruity notes. She highlights the source and flavor, offering a glimpse into her exquisite choice.
When queried about the challenges faced during the tournament and her methods for overcoming them, Maitha graciously acknowledges that there were no major obstacles, but the limited preparation time of five minutes induced tension and pressure.

Maitha distinguishes the UAE AeroPress Coffee Championship from other coffee competitions by emphasizing its significant participation numbers and the relaxed, enjoyable atmosphere it fosters, distinguishing it from more tense counterparts.

Discussing the evolution of specialty coffee in the UAE and the broader region, Maitha recognizes the burgeoning expertise and improved equipment among the coffee community, underscored by a growing awareness of individual taste preferences.

As a young woman in the coffee industry, Maitha, who primarily enjoys coffee experimentation at home, cites the absence of notable challenges, crediting the world of coffee for its spirit of exploration and discovery.

Maitha reveals her personal coffee project, “Filtered,” which specializes in portable coffee bags. Her future aspirations involve delving into coffee roasting and exploring novel techniques within the coffee domain.

For aspiring young coffee enthusiasts contemplating participation in coffee tournaments or pursuing a career in the industry, Maitha offers this advice: “Nothing is impossible.” She urges them to break through the barriers of fear and have confidence in their abilities.

 

Coffee, a ubiquitous beverage, often consumed for its comforting aroma and energizing effects. But have you ever pondered the intricate world of specialty coffee, where each cup tells a unique story? Our interviewee embarked on this remarkable journey, inspired by the allure of specialty coffee and a stroke of luck.

In March 2019, he won a Coffee Master Class competition at the renowned London Dairy Bistro (now known as LDC Kitchen + Coffee), despite having no prior knowledge of what specialty coffee truly entailed. Little did he know that this fortuitous moment would lead them down a rabbit hole of discovery.

As we delve deeper into this interview, you’ll learn about his journey into the coffee industry, his exploration of the coffee value chain, and the origins of “The Need for Coffee” blog. he will share memorable experiences and insights gained from experts in the field, providing a glimpse into the passionate world of specialty coffee.

So, join us as we uncover the intricacies of the coffee industry through the eyes of a Mr. Naveed and learn how he balance hi deep love for coffee with other commitments in life. If you’re curious about specialty coffee, its evolving future, and the flavors that have left an indelible mark, this interview is your window into a world where coffee is not just a beverage but a captivating journey.

Mr. Naveed, how did you enter the beautiful world of coffee?

I entered the world of specialty coffee by chance after attending an advanced training course, and was immediately fascinated by the intricacies of the coffee value chain. I then started sharing my coffee experiences and knowledge from industry experts on my blog called The Need for Coffee, and I also began writing for FLTR Magazine and Coffee t&i Magazine.

Mr. Naveed What inspired you to attend that masterclass and delve into the world of specialty coffee?

I had no idea what specialty coffee was and my interest piqued when I won a Coffee Master Class in a competition with London Dairy Bistro, now known as LDC Kitchen + Coffee, in March 2019. I guess it was luck that I chanced upon this industry.

Can you share some of the most intriguing aspects of the coffee value chain that you discovered during your journey?

One of the most talked about factors at the origin is the impact of climate change on coffee production, affecting both quality and quantity. Then comes the issue of the complex supply chain involving various stakeholders, from small farmers to importers and exporters, and how it can all influence pricing and transparency. The growing trend of specialty coffee and the unique flavors from different processing is the most exciting for me at the consumer end. And lastly, how it all comes together. Let me give you an example which happened recently. I was at a local roastery enjoying filter coffee. When I found out about the coffee brewed for me, I came to this realization that I have met all stakeholders involved; producer, importer, roaster, and me — consumer.

How did the idea for “The Need for Coffee” blog come about, and what do you hope to achieve with it?

I have been posting about various things on Instagram as far as I remember. Naturally when I discovered a whole new world with specialty coffee, I started documenting it on Instagram until Lameen Abdul Malik aka fromcoffeewithlove planted the idea of starting a blog. I have to give him credit for that.

Could you describe some of the most memorable experiences you’ve had while exploring the coffee industry?

When I first started exploring cafes, I was very intrigued when it came to brewing coffee and watched closely what was happening behind the barista bar. I not only wanted to learn and analyze the barista’s work flow and spot any unusual way of brewing coffee but also know them as a person.

Sharing my thoughts with our friends behind the bar helped me with two things, he/she knows that I am serious about drinking well prepared coffee. Second, the conversation always leads to their coffee journey. That lead to interviewing them and highlighting their story, some of which are on my blog.

What has been the most challenging part of becoming a coffee enthusiast and sharing your knowledge with others?

One of the primary reasons for writing on my blog is to share knowledge acquired from industry professionals. Little did I know that specialty coffee is a never ending rabbit hole, from the origins of coffee to brewing techniques and that is just scratching the surface. Staying up to date with the constantly evolving coffee industry can be daunting or overwhelming at times. But for me, that is not the issue. I always believe that complex

concepts should be conveyed in an understandable and engaging format. This does require effective communication skills which I’m still learning to this very day.

How do you stay updated with the latest developments and trends in the coffee industry?

I have two ways of staying up to date.

I listen to a lot of podcasts since I am always out and about. I have made a list of my top coffee podcasts I listen to here.

I am also an avid reader, and there are only two coffee magazines I have been reading for some time now: Standart and coffee t&i magazine. I love the design aspect and the writing style.

Can you share some of the key insights or lessons you’ve learned from the experts you’ve interacted with in the industry?

1. Specialty coffee prioritizes quality over quantity. Care is taken to grow the coffee trees, only ripe cherries are picked, systematically processed, skillfully roasted and brewed to highlight unique flavor profiles.
2. Specialty coffee roasters establish and value direct relationships with coffee producers and farmers to ensure fair compensation, sustainable practices and higher quality.
3. Distinct flavor profiles can be experienced from different coffee growing regions. Even coffee from the same origin but different areas can have a vast difference in their tasting notes.
4. The specialty coffee industry emphasizes environmentally and socially responsible practices.
5. Continuous development in the industry leads to continuous learning amongst enthusiasts and professionals who value ongoing education about coffee.
6. Baristas and roasters are considered artisans and value the art of brewing and roasting to create the perfect cup of coffee.
7. Constant experimentation and innovation in processing, brewing methods and new equipment keep the industry buzzing and dynamic.
8. The specialty coffee community is the heart of the industry. It is passionate when it comes to sharing knowledge and fostering a sense of belonging even amongst newcomers.

What topics or aspects of coffee do you enjoy writing about the most for FLTR Magazine and coffee t&i magazine?

The Chief Editor of FLTR Magazine is flexible when it comes to writing articles. With coffee t&i magazine, the editor sends me topics to choose from. This time I wanted to step out of my comfort zone and challenge myself to write more than one article for the latest issue.

How do you see the future of the specialty coffee industry evolving, and what role do you think your blog and writing will play in it?

The future of the specialty coffee industry is evolving in several ways:

1. There is an increasing emphasis on sustainability, from farm to cup, and a focus on reducing the environmental impact of coffee production.
2. Coffee brewing equipment are designed to make it easier for enthusiasts at home to achieve consistent and high-quality results like a cafe.
3. Consumers understand transparency in the coffee supply chain, and are aware of issues like fair compensation and ethical sourcing.
4. Continuous education and appreciation for coffee quality and origins are driving consumer interest in exploring diverse coffee flavors.
5. Accessibility of specialty coffee is expanding beyond major cities, reaching rural areas and smaller communities, collaborating with different services such as flowers shops, libraries etc.
6. Influx of small, independent, artisanal coffee shops offering unique coffee tasting experiences.

The future of the specialty coffee industry is indeed promising, and highlighting these aspects which I often do on my blog educates newcomers and also offers a fresh perspective.

For someone who is just beginning to explore the world of specialty coffee, what advice or resources would you recommend?

Every journey is unique but if I had to do it all over again, I would interact with our friends behind the bar — the baristas. Many of them out there, you know who you are, have taught me all I know about specialty coffee. I have probably learnt more from them than I have studied on my own.

Are there any specific coffee regions or varieties that have left a lasting impression on you? If so, which ones and why?

Colombian coffee has always stood out for their unique processing methods with really exceptional coffees being served here locally. I have been blessed and lucky to even try some of the coffees used in competitions.

There’s another origin that has caught my attention and that’s Yemen. It’s an origin equally unique and renowned in taste. It’s considered as the birthplace of coffee and the country has a long history of cultivating coffee.

There’s often a mysterious aura revolving around Yemeni coffee, perhaps it is the limited supply or the complexity of its rich tasting notes considered to be in the same pedigree as the Panama Geisha. It’s a heated debate that coffee enthusiasts get into but these two origins have been my all time favorites.

How do you balance your passion for coffee with your other commitments and responsibilities?

I get asked this question often and the short answer would be to divide my day into parts and assigning those parts to different commitments in your life.

I wake up quite early, and my first part of the day is blocked for some light reading and content creation. This would also include writing for my blog or an article.

The next slot is getting ready for the day, spending time with the family, a brief workout session and heading to work.

Towards the evening, I’ll spend another hour or so reading and creating content. After that, it’s family time again till I retire for the night. A balanced approach is important

Sarah Agnache, Operations Manager at Mokha 1450, shares her insights on the indispensable role of women in the coffee industry and her vision for the brand.

Who is Sarah Agnache?

Sarah Agnache is dedicated to living well, refusing the silence, taking risks, and being ambitious in the hopes of having a significant impact on life through positive engagements with the people around me. However, it is quite tricky to describe who we are, once we realize that we are constantly changing and evolving, as every day there is something new or different and the inner journey is an infinite path.

What are you passionate about?

I grew up with the treasure of sports culture and I am always in awe of how limitless the human body can be. I am passionate about teaching gymnastics for children, swimming, cross fit, boxing and horse riding. I am also passionate about being in contact with nature; being in the middle of nowhere just to be inspired by the beauty and miracles of this world. The melodic sounds of a piano can lift me out of the ordinary and infuse me with passion. Achieving something with passion makes sense to me.

Why did you make Dubai your home?

Dubai is a city filled with opportunities, and I found the options here to be quite different and more unique in comparison to where I am from in France. I have always been attracted to the UAE in general, its investments in its people, as well as the incredible vision of the country on the global stage. Most importantly, I found peace in Dubai, and feeling safe and content in one’s person every day is absolutely wonderful and cannot be overstated.

If you were a speciality coffee brewing method, what would it be?

I would be a Syphon because of the complexity of its design. Also, the Syphon reminds me of a grand science experiment, but the results of each experiment is that of creating a unique sensory experience and some magical flavours.

In your personal opinion, what makes a good cup of coffee?

For me it starts with the aroma, as the aroma often has an immense impact on my mood and also foretells of the incredible flavours you will experience in the cup. The attention to detail is also quite critical, as the perfect measurement down to the exact gram, as well as following the recipe to precision for each single origin and roast profile will produce exemplary flavours and a perfect cup.

What makes Mokha 1450 unique as a brand?

Mokha 1450 is quite innovative in its overall approach to coffee, and has very rare coffees that can be found nowhere else on earth, due to its long-standing collaborations with some of the world’s best women farmers and women cooperatives. The brand’s attention to detail produces a one-of-a-kind coffee experience that is exemplified through the mastery of some of the world’s best baristas, along with the unique presentation and experiential nature of the entire coffee experience from the moment a client walks through the door- these are some of the elements that makes the brand quite unique.

If Mokha 1450 was a car, what car would it be?

This is a difficult question, because there is no specific brand that comes to mind. However, it would be a combination of a luxury car with a sports car, having the best possible engine and parts that are all sourced from several of the best manufacturers to produce a car that is innovative, luxurious, and a unique car. A car that proves to be an exhilarating and exceptional experience every time it is driven. Whenever you take the steering wheel of this car, it takes you away to somewhere new and provides an escape from the boredom of everyday life.

What flavour notes do you prefer in your brewed coffee?

I like unique flavors such as honey, Almond, ginger, Jasmin, paired with more traditional flavor notes such as dark chocolate.

There are a number of strong entrepreneurial women behind Mokha 1450. Tell us more about how women in the coffee industry can pave the way forward. I am very glad and proud of it. I think women contribute significantly to the global coffee sector; however, their voice needs to be more elevated as their role is indispensable. We should continue to collaborate with groups of women and support their training, finances, and community for higher-quality coffee production. Also, moving forward I think we should understand. the challenges that women face in coffee production, in terms of decisions and accessibility and there should more equality and equity between men and women in the coffee industry.

What is your vision for Mokha 1450 as a speciality coffee brand in the UAE?

We aim to promote the excellence of quality coffee and become one of the most luxurious speciality coffee brands in the UAE. We intend to uphold the creativity and inspiration behind Mokha 1450 and embrace a more artistic expression which brings innovation to speciality coffee in this region.

Founded in 2018, IzyCoffee is a 13-strong coffee chain based Izegem, Belgium. CEO Bart Buyse speaks to World Coffee Portal about championing higher quality coffee, doing business sustainably and aspiring to become one of Europe’s major coffee shop operators

Nestled between the economic powerhouses of France, Germany and the Netherlands, Belgium’s branded coffee chain segment is relatively small, with its 475-plus stores making it the 15th across Europe by outlets. However, with the market growing 6.3% over the last 12 months there is clearly strong demand premium café experiences in Belgium and IzyCoffee is seeking to raise the bar for quality, choice and sustainable business.

As well as championing elevated coffee experiences at home, IzyCoffee CEO Bart Buyse is also seeking to steer the Izegem-based coffee chain into international markets later this year as part of plans to reach 100 outlets by 2025.

What prompted you to launch IzyCoffee?

Following a 20-year airline career and a two-year world trip with my family to more than 100 countries, I realised Belgium did not really have a national coffee chain despite Belgians being the eighth largest per capita coffee drinkers in the world.

Additionally, I realised that specialty coffee in Belgium could only be found in the bigger cities at local, mainly single-entity, coffee shops. This led me to take a professional SCA barista course, to create an incredibly strong business plan and to start selling specialty coffee in smaller Flemish cities, where people had never really heard of specialty coffee.

Nearly five years after starting as a coffee-truck in front of the station of a small rural West-Flemish town called Izegem, IzyCoffee is the largest Belgian coffee chain with 13 locations, predominantly at triple A-locations in most of Flanders’ larger cities.

“We see big potential to internationalise, due to the favourable central location and relatively small size of Belgium”

How would you describe the current trading environment across your stores?

In Belgium, as in many neighbouring mainland Western-European nations, we’re currently recovering from numerous crises encountered during the last three years – health, energy, food costs – to name but a few.

Although we always continued to grow during this period, our growth has accelerated during the last six-months, and this encourages us to raise the bar further.We see big potential to internationalise, due to the favourable central location and relatively small size of Belgium, which is surrounded by some of the biggest economies in Europe.

How is IzyCoffee navigating the challenges of high inflation?

The inspirational storytelling skills of all IzyCoffee SCA-educated baristas is helping us to convince Belgians that specialty coffee is becoming a precious commodity. Life is too short to drink bad coffee.

Belgian high streets are flooded with low-quality coffee, but specialty coffee is the wine of the 21st century. Offering high-quality specialty coffee in an extremely professional way to the masses is something completely new in Belgium and post-pandemic consumers are willing to invest in exquisite coffee experiences.
How is IzyCoffee implementing sustainability across its operations?

We have a thorough sustainability strategy supported by six pillars. Our main contribution comes from our specialty coffee blend which has 100% transparency from seed to cup and guarantees the biggest margin goes to the first link in the coffee value chain, producers.

Since Earth Day in April 2022, we have completely shifted to plant-based milk – we could potentially be the largest European coffee chain doing so. All our pastry products are also fully plant-based.

We’ve stopped using china cups, glasses and other tableware since we don’t believe that washing one million cups in a dishwasher with detergent is very future-oriented. We offer a €1 discount each time customers use their IzyCoffee re-usable tumbler.

We are working on a big project to make our next generation re-usable tumbler completely circular, up-cycled from our own coffee grounds. This project could save approximately 50 tons of coffee grounds from waste disposal every year and we’re also striving to eliminate food waste food waste.

What are your short-term growth plans?

In 2023 IzyCoffee will grow to 25 outlets, including flagship sites in Flanders’ centre city locations as well as in Brussels and the bigger Walloon cities.

We will also open our first international IzyCoffee store in winter 2023, although we are keeping the location secret for now.

From 2024 we will predominantly concentrate on further growing the IzyCoffee brand abroad. The Netherlands, Germany and France are our main countries of interest.

By the end of 2025, we aim to become a European specialty coffee powerhouse with more than 100 outlets spread across five countries.