The Coffee Story: Kabiito Baker Ali
Like all baristas in this industry, Kabiito also had humble beginnings. He was doing well in another industry but deep inside he knew something was missing. Coffee was the answer, he found his purpose.
This is what I’ve understood talking to him briefly. He keeps himself busy behind the bar, always experimenting and learning. I present to you Kabiito from Drowsy Coffee on The Coffee Story.
Tell me a bit about yourself.
My name is Kabiito Baker Ali. I'm from Uganda and I've been working in the UAE for a couple of years now. This is my second contract, but in a different industry and the first in the coffee industry.
Praise God, much more interesting compared to my previous role. I used to work at ADNOC in Abu Dhabi. A good place to work, but it wasn’t for me. I decided to change and here I am doing what I love.
Coffee was your true calling.
I'm enjoying my time here, I'm in the right place, I know it. I started working in Drowsy Coffee and I’ll complete two years in December. During my time here, I faced a few challenges that kept me on my toes.
I started as a junior barista with zero experience and knowledge. I accepted the role as a challenge and from then on I pushed myself day and night to study the art of making coffee.
I enquired knowledge constantly from coffee masters and senior baristas who are experienced in this field everyday. I read a lot of books and I tasted a lot of coffees. I’m still learning to this very day and I am not going to stop today or tomorrow.
What is your current role in Drowsy Coffee?
I am a Quality Control Manager for all our cafes. I have to check each and everything. If I receive new beans, I have to cup them to make sure it is aligned with the brew plan.
That doesn’t mean I don’t trust the roaster. I still have to check all the variables. I have to make the brew plans as mentioned above for both pour over and espresso method.
This is part of my daily routine. Once I enter here, I'll check the water quality, TDS, pH, hardness etc. all related to water.
If any of the variables are out of place, I’ll have to troubleshoot immediately unless it’s beyond my scope. Everything is as per SCA standard.
An authorized technician can come in handy if I’m unable to solve the situation. So far, there have been no major issues.
You mentioned earlier that you have a few SCA certifications yourself. Can you list them for me.
When I started on this coffee journey, I started to search for teachers to train me. The first one was the Introduction to Coffee from Dragan Ristic. He taught me all the basics, from farm to cup, and the understanding of all the standards.
After two months, I started learning Manual Brewing methods. In specialty coffee, there are two methods of brewing: manual brewing and espresso. I wanted to learn this art perfectly, to know the techniques and variables.
Dragan was my teacher again and I was awarded my second certification from SCA. After a few months, I wanted to evaluate the taste of coffee and decided to pursue the sensory certification. This required a lot of practice and training, and I was awarded another certificate.
You are on a roll. Three certificates in a year. Which one are you planning to do next?
I want to focus more on the roasting side now. I have enquired with some roasters and they will be training me soon. I have a basic idea but I need in-depth training in roasting and quality control in that area of expertise.
I am also connected with few producers from Africa directly, without the involvement of middlemen. I talking to them to find out about their processing methods, ordering samples, and in the process of sample roasting on the IKAWA.
Our aim is to procure the greens directly catered to our needs. We know what our customers like. Their satisfaction and enjoyment is the goal at the end of the day. It’s going to be a challenge but it has to be done. This is the next step for us.
You mentioned you faced some challenges where you had to move to focus on the second cafe and train the staff.
The main challenge we faced was hospitality. I had to train the staff there with the dos and don’ts. If a new barista is hired, the initiative to serve and take orders from a customer if staff in unavailable is lacking. I had to teach them to take responsibility and be comfortable with the idea to fulfill a multipurpose role at the cafe. It’s not beneath you to serve a customer, its part of being hospitable in the hospitality industry.
It is almost like a nightmare when the customer returns the coffee. The barista needs to be proactive and ask for a feedback when he serves the coffee. Perhaps the customer is not satisfied or criticize the way the coffee was made. Use that to fuel your passion and as constructive feedback. Brew a fresh cup of coffee immediately, the goal here is satisfaction and an enjoyable experience.
When do you bring in new coffee?
We don't wait for the current batch to finish. We sold a lot of filter coffee the previous month. We request samples of different origins before ordering new coffee. The last time, we cupped many and finalized the Brazil and Columbia.
I think the Brazil was a Cup of Excellence, wasn’t it? I remember drinking it with a friend here couple of weeks ago, it was special.
It’s not very easy to find a Brazil which is good for pour over. It is a very special Cup of Excellence, indeed. We had a Colombia Catalina which was also a Cup of Excellence. Our customers enjoyed it and we were out of those origins sooner than expected. I’m waiting to order it again since the feedback was good.
How many times do you cup your coffee?
There’s really no specific time. Coffee can taste a certain way in the morning, and completely different the very same day in the evening. Calibration is the key to a consistent cup of coffee.
What’s next for you?
Roasting. I'll be involved with producers and analyzing the samples they send. I am also looking forward to visit the farms, to make sure everything is running smooth and all the processing is done exactly the way we have requested.
Roasting is serious business. You have to be careful and not waste too much coffee experimenting with the roast style. Quality matters over everything. That’s what we are known for and we are constant striving to maintain that.
What are the challenges you faced when you started your coffee journey at Drowsy Coffee?
When I first started and literally everyone knew that I had no idea about coffee. It was tough since no one believed in me. I am grateful to God for the blessing and the owner for giving me the opportunity. I didn’t sit around and started my research immediately. During the lockdown we had to close the cafe temporarily.
This gave me plenty of time to apply my knowledge in a practical way. I have my own espresso machine at home, it’s not as comprehensive as the one here in the cafe but still makes a good cup of coffee. Trial and error until I perfected my work flow. It doesn’t matter if no one believes in you, you should first believe in yourself.
Any advice for those aspiring baristas who want to join the industry.
Believe in yourself.
Once you enter the industry, focus, aim to learn and perfect your art. You never know, you might find yourself in a unique position.
Accept things around you as a challenge. It’s also okay to be called a junior barista. Gather experience quick and prove to yourself that you were better than yesterday.
How was your experience in the UAE AeroPress Championship?
It was amazing. It was my first competition and I’ll cherish the experience. I didn't win, but I got the respect of people because I competed. The moral here is don’t be shy and take the opportunity to showcase your skills.
Thank you, Kabiito, for your insights, sharing your experience and your journey with us. I really appreciate you giving us your valuable time.
This interview has been edited and condensed for clarity.
