Dalal AlKhulaifi, a certificated trainer from the Specialty Coffee Association (SCA) and barista, turned from a coffee hater to a coffee specialist. Over time, AlKhulaifi not only grew to appreciate the complexities and nuances of coffee, but also mastered the art of making it. Her transformation from a skeptic to a specialist made her follow her passion — Kuwait Times spoke with AlKhulaifi to learn more.
Kuwait Times: What inspired your love for coffee and when did it start?
AlKhulaifi: My passion was sparked when I visited a small, classic café in Italy that served espresso and hot croissants. The scene captivated me, but I still didn’t enjoy the taste of coffee back then, even though I felt delighted watching my father savor it.
I started drinking coffee during university, opting for sweeter drinks like lattes and cappuccinos, as I couldn’t yet handle the bitterness. After graduation, I began searching for my passion. The COVID-19 pandemic played a key role in helping me find it, as I spent time watching coffee art videos on social media and found joy in them.
When the pandemic ended and life returned to normal, I returned to work but still felt unfulfilled. I prayed for guidance, and by chance, I came across an Instagram ad for a coffee training academy in Kuwait. I signed up for a specialized, certified course through the coffee organization. The trainer noticed my curiosity and passion, so he invited me to join him and develop my skills to become a trainer myself, and I accepted.
Each country has its unique coffee culture, and I want to explore this diversity. Italy is exciting to me, as I visited it when I was younger. But I didn’t have the awareness I have now to dive into their coffee culture.
KT: How did you learn about coffee? Which courses did you take?
AlKhulaifi: To become a trainer, I needed to complete the foundation professional course in Kuwait. After completing the necessary levels, I enrolled in a three-week certified trainer preparation course with SCA. I submitted my project, graduated and earned my official training license. I then trained at the academy for a year until I was ready to work independently and start my own business. Now, I provide professional workshops.
KT: What is your favorite coffee and why?
AlKhulaifi: One of my favorite drinks now is espresso, along with Americano, a cold brew using a Chemex. My taste has evolved. Coffee becomes truly enjoyable when you learn to prepare it from scratch. I’m working on launching a new Kuwaiti winter drink and designing my menu.
Espresso is one of the best types of coffee from which you can derive a variety of blends and flavors. From a single shot, you can make numerous drinks, such as latte, cappuccino, Cortado, Americano, mocha, Caffe macchiato and more.
KT: What’s the most challenging aspect of being a barista in Kuwait?
AlKhulaifi: My family and friends were supportive and encouraging. However, when I attended catering events, some clients would cancel their orders upon learning that the barista was Kuwaiti. Unfortunately, some people still believe that foreign baristas are more skilled than their Kuwaiti counterparts.
KT: How do you source your coffee beans, and what qualities do you look for in them?
AlKhulaifi: When choosing a coffee bean, I believe there is no right or wrong way; the best choice depends on your personal preferences. Coffee has its characteristics and traits, and each country has its way of growing, processing and roasting it. You need to experiment to discover which coffee personality suits you. There are two main coffee species: Arabica and Robusta.
Arabica accounts for 75 percent of global production, and here in the Middle East, we favor Arabica, while Europeans tend to prefer Robusta. Step one, I choose Arabica. Step two; I select the roast level I prefer, such as light, medium or dark. Personally, I favor medium roasts for their balanced flavor. Step three, I choose the taste. I prefer a nutty flavor, which is typical of Brazilian coffee, while others might prefer a floral taste, often found in Ethiopian coffee. These flavors aren’t added; they come naturally from the soil and climate where the coffee is grown.