His father would put a handful of green beans in the mihmas and hand it over. Keep it moving. Listen for the first crack, then trust your nose over the clock. That was the whole curriculum, and thirty-eight years later Rasheed still roasts by ear before he roasts by data.
He came to Dubai in 2009 to work in someone else’s kitchen. He opened the roastery in Al Quoz five years later with one drum and a list of farms he wanted to meet.
Most Arabic coffee on a shelf is stale, over-cardamomed and roasted to hide it. Ours is a light pan-style roast of Udaini from the Haraz mountains, ground with green cardamom from Rasheed’s cousin in Amman and a thread of saffron. Pale gold in the dallah, floral, no bitterness to cover.
It is the one coffee here he refuses to sell more than three months old.
Bulk pricing from 5 kg, dial-in visits included, and a standing espresso profile we’ll tune to your machine and water. Rasheed does the first install himself.
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