Sharing my specialty coffee experiences
Latest from The Blog
Not all matcha is ceremonial-grade and the difference matters more than most café owners realize. After a matcha training session with Aiya Matcha at Mokha 1450, here's a practical guide to identifying authentic ceremonial-grade matcha, understanding the supply chain, and sourcing it right for your business.
What happens when you stop choosing your coffee and leave it entirely to the barista? Over the past two years, I experienced four different coffee omakase sessions in Dubai, from brewing on the Binocular with Mariam Erin to pastry pairings by Grandmother Coffee Roastery and two remarkable tastings at Benchmark Coffee. Each one revealed a different side of coffee.
Building a specialty café is never just about the coffee.
It’s about the concept, the people behind the bar, the partners you collaborate with, and the experiences you create for your guests.
At Wawe, every detail from sourcing beans to crafting signature drinks has been shaped with intention.
Green coffee prices are at record highs, shipping costs are climbing, and consumer behavior has shifted. At Coffee Break Vol. 1 in Dubai, the people navigating all of this sat in a room and talked honestly about where the industry is heading and what to do about it.