Sharing my coffee experiences on The Blog
Two Events This Week That Are Worth Your Time
Two events. Two very different sides of coffee. Mokha 1450 brings together some of the most experienced voices in the industry for an honest conversation about where things are heading. Two days later, they invite you to slow down and experience what makes coffee worth fighting for in the first place. This week in Dubai is worth showing up for.
The Program Built to Give Coffee Talent a Real Shot
Youth Academy Middle East just completed its first edition. Six scholarships, world class trainers, and a generation of coffee talent ready to make their mark in the Middle East.
What I’m Brewing — Feb & Mar
From Azura's top 100 recognition to Apollon's Gold out of Tokyo, The Chronicle's debut releases and Subko's Project Pearl from Ratnagiri Estate, here's what's been on my home bar through February and March and why every single one earned its place.
How to Tell If Your Matcha Is Actually Ceremonial-Grade (And Why Most Isn't)
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.
Coffee Omakase: A Front Row Seat to the Craft
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.
Wawe’s Winning Formula
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.
Demystifying Coffee Fermentation
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.
A Practical Guide to Drinking Coffee During Ramadan
If Ramadan feels harder than it should, your coffee habit might be the reason. You don’t need to eliminate it. You need a strategy. When to drink it. How much to drink. And how to avoid the withdrawal crash.
What I’m Brewing — January
I thought I’d start a monthly series on the coffees I’m brewing at home. Discovery is what pulled me into the specialty coffee rabbit hole in the first place and honestly, it’s still the best part.
Here’s what’s been in my grinder in the month of January.
Bean Balance: Finding the Balance Behind Every Cup
Built on years of hands-on experience with machines, baristas, and cafés, Bean Balance works on both sides of the equation: the machine and the coffee it produces. From setup and calibration to training and ongoing support, the focus is simple: better coffee, fewer problems, and consistency every day.
When Design Meets Coffee: The Opening of Modora and Mokha 1450
An evening where design met coffee — the opening of Modora Home Dubai and Mokha 1450’s newest boutique in Umm Suqeim celebrated craftsmanship, creativity, and timeless beauty. Together, they created more than a space; they created a feeling — a harmony of luxury, artistry, and authenticity.
The Coffee Collective #10: and it begins..
The coffee event season started three weeks ago. It’s shaping up to be a busy season for the specialty coffee community, and this marathon of events will keep going strong until World of Coffee Dubai early next year. I am excited, are you?!
Brazil's #1 Selling Acai Brand: Polpanorte Launches in the Middle East
Brazil’s number one açaí brand, Polpanorte, is set to make waves in the Middle East with its debut in the UAE. The brand, founded in 1995 in Japurá, Brazil, its quality has reached far beyond Brazil, winning customers across the Americas, Europe, and Asia. Now, the UAE’s thriving coffee and café industry is ready to welcome this iconic brand.
Built on Care: How Drinkit Blends People, Quality, and Growth
Ever wondered what happens when tech and heart come together behind the bar? At Drinkit, it’s not just about the sleek kiosks or app-based ordering, it’s about the people who make every cup count.
From barista mentorship to data-driven quality checks, Elena Gess is leading a quiet revolution in how a coffee chain operates. Read the full article to discover how Drinkit is brewing more than just coffee.
India’s First Brewers Cup Champion on Culture, Coffee, and Competition
From Araku Valley to the national stage, Siddhant shares his story, brewing philosophy, and vision for Indian coffee. Read his journey to becoming India’s first National Brewers Cup Champion.