Dubai – Ali Alzakary

In the world of coffee, where science meets passion and quality is forged in every stage of preparation, certain stories deserve to be told. These are the tales of individuals who believed in their ability to transform a profound love for the coffee bean into a leading professional career, contributing to the forging of a new identity for the specialty coffee culture.

Sherryl Napit is not just a businesswoman; she is a pillar in the art of tasting and roasting, a Sensory Judge, and a winner of the UAE National Cup Tasters Championship. Her journey is proof that persistence coupled with knowledge can illuminate the path from behind the espresso machine to founding a leading establishment in roasting and training. It is a story that begins with a friend’s advice and culminates in the establishment of “The Ore Coffee Roastery” as a beacon of quality and education in the region.

This invitation is not merely a read; it is a deep dive into the mindset of a pioneer who balances the demanding aspects of business management with the honing of precise sensory skills. We invite you to delve with us into Sherryl Napit’s inspiring journey and discover the secrets behind her continuous excellence in the coffee industry.

• 1. Can you walk us through your journey from starting as a barista to founding The Ore Coffee Roastery? What inspired you to take that leap?

My coffee journey began unexpectedly through my friend Karthik, whose passion and achievements in coffee competitions inspired me. That spark led me to specialty coffee, where my first employer, Mr. Abdo, opened the door. I became completely invested—studying after work, earning certifications, and practicing constantly. Within three months, I became head barista and began roasting on a small Gene Café just to learn more.

About two years later, meeting coffee farmers from my hometown gave my work deeper meaning and pushed me toward professional roasting—a path that wasn’t easy. There were moments I wanted to quit, but Sitaram, my husband and business partner’s support, kept me going. With his encouragement, I completed SCA trainings, Q Grader preparation, and countless hours of practice.

Eventually, all the effort paid off when I won the National Cup Tasters Championship. That win gave me the confidence to start The Ore Coffee Roastery—not just as a business, but as a continuation of my purpose. I’m grateful to everyone who supported me—my husband, family, friends, and the coffee community. My journey belongs to them as much as it does to me.

• 2. You’ve consistently performed at the UAE National Cup Tasters Championship over the years. What drives your passion for sensory excellence?

I’ve been fortunate to perform well at the UAE National Cup Tasters Championship, and I think it comes from simply loving what I do. I try my best in everything, especially when it comes to assessing and tasting coffee. I’m always learning, always curious, and I genuinely enjoy the process of evaluating coffee quality.

What motivates me most is the chance to support farmers in improving their coffee. If my skills can help even a little, that alone gives me purpose and keeps me committed to growing and improving.

• 3. Looking back, what were the biggest challenges early in your career, and how did you overcome them?

Early in my career, my biggest challenge was setting realistic goals and expectations. I’m naturally optimistic, decisive, and willing to take risks, which sometimes meant I moved too fast or overloaded myself. Over time, I developed stronger self-awareness and discipline, and I invested in ongoing learning to refine my approach. Now, I still bring that ambition and bias for action, but I balance it with strategic planning and reflection—which has made me more effective.

• 4. How has becoming a Q-Grader and Sensory Judge influenced the way you approach coffee and mentor others?

Becoming a Q-Grader and Sensory Judge has really strengthened both my confidence and my approach to coffee. It gave me a clearer structure for evaluating coffee, so now I make decisions based on calibrated standards rather than just preference.

It also changed how I mentor others—I focus more on helping people develop their own sensory skills and understanding why certain characteristics appear in coffee. Overall, it pushed me to keep learning, stay curious, and share what I know with more purpose.

• 5. How would you describe the current coffee market in Dubai and the GCC? Are there any notable trends or shifts you’re seeing?

The coffee market in Dubai and the GCC is highly competitive and rapidly growing, driven by diverse consumer segments and strong cultural influence. We’re seeing a shift from purely traditional coffee toward more experiential and innovative offerings. Flavored beverages, infused coffee, cold brews, and specialty blends are gaining momentum as consumers look for differentiation and personalization. Overall, the market is evolving quickly, trend-sensitive, and full of opportunity for brands that innovate and adapt to changing preferences.

1. 6. Specialty coffee is growing globally. How do you see Dubai’s market evolving compared to other major cities?

Dubai’s specialty coffee market is evolving differently because of its diversity and openness. Our growth isn’t limited by one culture or tradition—it reflects the city’s global influence and fast-moving development. As Dubai grows, the coffee scene grows with it, adapting quickly to innovation, lifestyle shifts, and new consumer expectations.

• 7. What advice would you give to someone looking to start a coffee business in the UAE?

Focus on offering something unique and meaningful, and back it with a clear purpose and solid plan. The UAE coffee market is competitive, so knowing what sets you apart and having a well-thought-out strategy is key.

• 8. The Ore Coffee has a training center offering SCA courses. What motivated you to start this side of the business?

We started the training center because we wanted to contribute to the growth of the coffee industry. By providing proper education and internationally recognized SCA courses, we’re helping people deepen their knowledge, improve their skills, and gain confidence in their craft.

When the industry is filled with well-trained and knowledgeable individuals, everything works more efficiently—from communication and teamwork to quality standards and innovation. This doesn’t just benefit businesses; it strengthens the community and supports a healthier, faster-growing coffee market overall.

• 9. How do you balance running a roastery with managing a training center?

We balance running the roastery and managing the training center through structured planning and clear delegation. My partner Sita and I, along with our team, follow a defined workflow where each person has designated responsibilities. This ensures efficiency, accountability, and smooth day-to-day operations across both areas of the business.

• 10. What are the key skills today’s baristas and coffee professionals need to succeed?

Today’s baristas and coffee professionals need more than technical skills. Success now requires strong managerial abilities, a commitment to personal growth, and a solid understanding of business fundamentals—including finance, marketing, and customer experience. These skills help them evolve from being skilled operators to well-rounded coffee professionals.

• 11. The SCA recently introduced the Coffee Value Assessment (CVA). How do you think this will impact coffee producers, roasters, and the UAE market specifically?

The introduction of the Coffee Value Assessment (CVA) will likely bring greater clarity and transparency across the coffee value chain. Instead of relying solely on a single global scoring system, CVA allows producers, buyers, and roasters to evaluate coffee through multiple dimensions, including sensory attributes, physical quality, and market-driven values.

For many markets—including the UAE—this means stakeholders can tailor coffee evaluation based on their specific consumer preferences, cultural taste profiles, and business objectives rather than being constrained by universal standards. As a result, the CVA opens the door for more diversity, innovation, and flexibility in how coffee is valued, sold, and positioned.

Ultimately, this shift creates more opportunity for producers to express their uniqueness, for roasters to curate offerings that reflect local demand, and for emerging markets like the UAE to define their own direction and identity within the specialty coffee sector.

• 12. From your perspective, what are the most significant global trends shaping specialty coffee today, including sustainability and innovation?

Right now, specialty coffee is being shaped by a few big trends. Community plays a huge role—social media, podcasts, and online education have made it easier than ever for people to learn, share ideas, and connect. Sustainability is also front and center, with more focus on ethical sourcing, fair pay for farmers, and eco-friendly packaging. And finally, innovation is changing what coffee tastes like and how we brew it, from new fermentation methods to smarter brewing technology. Together, these trends are making specialty coffee more connected, more responsible, and more exciting than ever.

• 13. What’s next for The Ore Coffee Roastery and your training programs?

We’re expanding our product offerings, enhancing our training programs, and becoming more engaged with our community—all with the goal of giving you the best coffee experience and support possible.

• 14. If you could give one piece of advice to your younger self or to aspiring coffee professionals, what would it be?

Be strong. Believe in yourself and stay grounded.

Trust the process, even when it’s slow or unclear, and have faith that what’s meant for you will come in time.

Protect your integrity above all else, because skill can be taught, but character and discipline are chosen.

Keep showing up, stay humble, and let passion guide you more than perfection.