From Barista to Coffee Maestro: Samson Kibunja’s Journey of Passion and Excellence
Join us for an inspiring interview with Samson Kibunja, a dedicated coffee master whose journey from a passionate barista to an esteemed coffee trainer is nothing short of remarkable.
Discover his insights on the specialty coffee industry, his commitment to quality and sustainability, and his vision for the future of coffee. Samson’s story is a testament to the transformative power of passion and perseverance in the world of specialty coffee.
Can you describe your journey into the specialty coffee industry?
After finishing high school, I was passionate about hands-on work. I met a mentor at church who introduced me to the coffee industry and supported me through barista school. Following my graduation, I completed a three-month unpaid internship, which led to my first job at Java House (formerly Nairobi Java House). My mentor, the founder of Barista Pro, recognized my passion and began mentoring me to become a trainer. I worked part-time with her and received consulting gigs/events she couldn’t handle due to her busy schedule.
What sparked your passion for the coffee industry?
My passion was ignited by the ability to fulfill customer requirements and make them happy through exceptional service. Additionally, the consulting gigs/events provided by my mentor further fueled my enthusiasm for teaching and sharing my knowledge.
As an SCA Authorized Specialty Trainer, what do you find most rewarding about teaching others?
The most rewarding aspect of teaching is meeting diverse people and sharing the knowledge I’ve acquired over the years. Learning from different cultures and my students, through the questions they ask, is incredibly fulfilling.
How has achieving your SCA Diploma influenced your approach to coffee?
Achieving the SCA Diploma has deepened my understanding of various aspects of the coffee industry, allowing me to tailor my approach based on specific situations. It has enhanced my ability to deliver high-quality coffee experiences.
What aspects of coffee quality control do you find most crucial?
It is crucial for baristas to understand how to dial in their coffees. Even the best coffee, if dialed poorly, does not do justice to its potential. Sensory skills and customer service are also very crucial. Great coffee with poor customer service still doesn’t give justice to the coffee.
How do you ensure sustainability and ethical sourcing in your practice?
I used to work directly with farmers or source from several local suppliers committed to sustainability and supporting local communities. This ensures ethical sourcing and contributes to the well-being of the farming communities.
How would you describe the current specialty coffee scene in the UAE?
The specialty coffee market in the UAE is advanced, with clients who understand and appreciate high-quality coffee. There is a noticeable curiosity and zeal among consumers to learn more about specialty coffee.
What are the main challenges facing the coffee community in GCC countries?
The primary challenges include raising awareness about the importance of quality and training, as well as encouraging investment in staff education by coffee shop owners.
How have you seen coffee culture evolve in the region over recent years?
Coffee culture has evolved significantly, with a rise in the number of cafes, competitions, and training sessions. Consumers are increasingly interested in learning how to brew and understand their coffees. Workshops involving consumers have also become more popular.
From your experience as a trainer, what skills do baristas in the region need to develop most?
Baristas need to focus on developing their customer service, sensory skills, and calibration skills (Espresso and Brewing). These are essential for providing excellent service and high-quality coffee.
How do local and regional competitions, along with training and education, contribute to the development of the coffee industry in the area?
Competitions and training elevate professionalism in the coffee industry, raising standards globally. The UAE is a prime example, offering some of the best coffees due to the commitment of “a few baristas and coffee shop owners” to quality and continuous learning.
Are there any particular brewing trends or methods gaining popularity in the region?
The V60 method is quite popular, and recently, the use of Paragon Gadgets for chilling brews and espresso to retain more aromatics is gaining traction.
How do you see the specialty coffee industry evolving in the next 5-10 years, both globally and in the GCC?
The specialty coffee industry will continue to grow, with increasing emphasis on quality, sustainability, and innovation. Both globally and in the GCC, we can expect more advanced brewing techniques and greater consumer awareness.
What advice would you give to aspiring baristas or coffee professionals in the UAE and Gulf region?
Take the time to plan and invest in your education and building your community. Knowledge is the foundation of understanding, and with a solid knowledge base, you can gain confidence and effectively troubleshoot in your career.
How can collaboration between coffee communities in GCC countries be enhanced?
Joint events, workshops, and sharing experiences with junior or upcoming coffee professionals can enhance collaboration. These activities bring the community together and foster growth.
What opportunities do you see for developing coffee tourism in the region?
The UAE has a strong foundation for coffee tourism, with many trainers attracting visitors for training purposes and coffee shops that inspire tourists. Events like World of Coffee and Gulfood also draw coffee tourists seeking sourcing opportunities and inspiration.
What is the impact of artificial intelligence on the coffee industry from your point of view?
AI can significantly enhance large-scale production facilities and improve cafe operations, including advanced inventory and stock management systems.
