Sharing my specialty coffee experiences
Latest from The Blog
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.
Most people think roast level defines coffee. But long before heat touches the bean, fermentation has already shaped its idenity. Inside every coffee cherry, tiny microbes are transforming sugars into acids, aromatics, and texture. This is why two coffees from the same farm can taste completely different. It’s not just processing. Producers are designing flavors. So next time you buy a bag, don’t just check the origin. Check the process.
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.