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Because we’re far more than a specialty coffee roastery with a strong track record spanning well over a decade. We’re your full-spectrum specialty coffee partner:

• Roasting & Wholesale Supply – Wide range of single origins; fresh, consistent profiles for home brewers, cafés, restaurants, and offices, tailored to your menu and volume.
• Authorised Equipment Distribution – Synesso espresso machines, Bentwood grinders, and Rubasse roasters – specified, installed, and wholly supported by us.
• In-House Technical Support & Spare Parts – Factory-trained technicians, OEM parts on hand, rapid diagnostics, and preventative maintenance.
• Training & Calibration – Barista development from fundamentals to advanced espresso science; brew recipes dialled for your bar and water.
• Café Consultancy & Efficiency Audits – Workflow design, waste reduction, and revenue-per-kilo improvements for operators serious about scaling quality.

Absolutely. Our Technical Support Division is one of the strongest in the region. 
We provide preventive maintenance, emergency call-outs, diagnostics, and over-the-phone support. We’re also the authorised service centre for Synesso, Poursteady, Anfim, Grindie, Barista Attitude and Rubasse, and carry OEM parts for most major espresso machine brands.
Fast turnaround. Genuine parts. No compromises.

If you require some professional assistance, please visit our tech support page.

Most roasters can hit a great roast. We’re built for it being repeatably great. If you love a coffee from us, you’ll get the same flavour profile next week and next month because every lot is profiled, logged, and verified through routine cuppings and production checks against your previous deliveries.
Consistency is the backbone of a successful café, and we protect it with process.

As a wholesale partner, you get more than beans. We help design smarter bars, calibrate brew recipes for your menu and volume, tighten stock efficiency, train your team, and support the equipment we sell and maintain with rapid technical service.
Fewer variables. Smoother service. Cups that meet the same standard every day, across a single site or a whole network.

We’ve pioneered the region’s first Coffee Bar Efficiency Audit & Customer Service programs; built to sharpen workflow, cut waste, and lift revenue per kilo while holding the line on specialty coffee service standards.

Our team digs into the details that move the needle: product knowledge and upselling, drink prep times, grinder calibration, milk yield, and equipment ergonomics.
From there, we design a practical plan that makes every station faster and more profitable.
Whether it’s staff retraining, a smarter bar layout, or recipe recalibration, the goal is the same: better quality, better margins, every day.

Start by defining your menu, volume, and workflow – not just your budget.
We help you match the right espresso machine, grinder, and workflow tools to your bar design and staff capability. Whether you’re setting up your first café or scaling a multi-site operation, our team balances functionality, speed, and reliability so you can focus on flavour, not frustration.

The ideal maintenance schedule depends on usage, machine model, and environmental conditions. Below is a general guideline:

Yes. We’re the original authorised Synesso distributor and service partner in the UAE, supporting the brand’s growth here since 2011.
You’ll see Synesso in many of the country’s best-rated cafés for a simple reason: we didn’t just sell the machines – we helped build the reputation, trained the teams, and kept every system running to spec.

We handle installation, calibration, and advanced training beyond any global standards, backed by factory-trained technicians and a deep inventory of genuine Synesso parts in Dubai.
The result is faster turnaround, protected warranties, consistently higher resale value, and machines that perform at their peak – day after day.

Both spellings are valid; usage depends on where you are. In coffee, the industry standard is “Specialty Coffee” – the spelling used by the Specialty Coffee Association (SCA) – so that’s what we use. It refers to coffee that meets strict quality standards from farm to roast to cup.

In British English, “speciality” is common for a product or field of expertise (a chef’s speciality, a doctor’s speciality). You’ll see “speciality coffee” in UK-influenced contexts.
Different spelling, same idea: high-grade coffee handled to exacting standards.

Bottom line: we write ‘Specialty Coffee’ for consistency with global industry language, while also name-dropping Speciality Coffee so the Brits still land on our page.

Freshly roasted coffee evolves fast. In the first 7-21 days, CO₂ escapes and flavour stabilises. That’s the sweet window for most espresso brewing.
Old coffee loses aromatics, sweetness, and crema, resulting in dull or flat cups. We roast in small batches weekly to ensure that every bag leaving our roastery is within its peak flavour window, not months past it.

If you’re keen to geek out further, you should read our blog post: Why Resting Freshly Roasted Coffee is Crucial for Flavour Extraction

Water makes up 98% of your coffee, so if it’s off, everything else follows.
TDS (Total Dissolved Solids) measures the minerals in your water – too low, and coffee tastes flat; too high, and it becomes bitter or chalky. The sweet spot is around 70-150 ppm for most espresso setups. Use a reliable filtration system and monitor regularly; it’s one of the simplest ways to protect both your flavour and your espresso machine.
Calcium and magnesium, the two main minerals in water,  act like seasoning for your coffee.
Magnesium brings out fruit acidity and clarity; calcium enhances body and sweetness. The right balance creates harmony in the cup. Hard water exaggerates bitterness and limescale; soft water can leave coffee tasting hollow. Your water recipe can be just as important as your roast.

Want to learn more about the impact of UAE bottled water on your coffee, check out our awesome blog post

Generally, yes – darker roasts create more visible crema. That’s because the roasting process releases more carbon dioxide, which traps gas during espresso extraction.
But crema alone doesn’t mean quality. It’s the aroma, viscosity, and flavour integration beneath it that matters. Lighter roasts often have thinner crema but can produce far more flavour complexity.

To learn more about the science of crema, check out our blog post

Yes – nationwide. We roast fresh every week at our Dubai roastery and deliver across Dubai, Abu Dhabi, Sharjah, and all Emirates.

• Dubai: typically 24 hours; same-day available mid-week for addresses within 15 km of Downtown Dubai on orders placed before 1 pm.
• Other Emirates: usually 24-48 hours; remote areas 2-3 business days.
• Cut-offs: orders placed Thu–Sun are processed from Tuesday.
• Free delivery: orders AED 400+.

Specialty coffee is graded 80+ by the SCA and represents the top fraction of global coffee quality.

It’s traceable, ethically sourced, and roasted to highlight natural sweetness and complexity. Commercial coffee, on the other hand, prioritises volume and uniformity over flavour. Specialty coffee is all about showcasing the origin, not masking it.