Dubai – Ali Alzakary

In a competition defined by precision, creativity, and relentless discipline, Frederick Adam Rubin emerged at the top of the UAE National Barista Championship 2026, earning the title of Best Barista in the United Arab Emirates during World of Coffee Dubai. Representing Benchmark Coffee, Rubin’s win reflects not only technical mastery but also a deeply considered philosophy around balance, control, and preparation—one shaped by countless hours of practice and a clear vision on stage.

From his approach to “momentum” in competition routines to deliberate coffee selection from Panama and Colombia and an analytical method for controlling milk texture and concentration, Rubin’s journey offers a rare look into the mindset of a champion at the highest level of specialty coffee. In this interview, he speaks candidly about mixed emotions, team effort, the creative principles behind signature beverages, and the practical realities of training while working full-time.

Read on to explore Frederick Adam Rubin’s thoughts, techniques, and philosophy behind his championship-winning performance.

  • How did you feel when you were crowned Best Barista in the UAE?

I couldn’t process it properly at first. It was a mix of emotions—overwhelming, honestly—but also a very proud moment. It was a big personal achievement and just as much a team achievement.

  • What was the central idea or philosophy behind your competition routine?

I believe everything is about balance. I tried to visualize that through the idea of “momentum”—everything being in motion. Every process requires control in order to achieve balance.

  • What do you think played the biggest role in your performance on stage?

It mainly comes down to the hours of practice we put in. I strongly believe that what we do in practice is exactly what shows up on stage.

  • Can you tell us about the coffees you selected for the competition?

For the espresso course, I chose a Panama Finca Los Cenizos Geisha Natural. I selected it for its terroir-driven characteristics—it has a very honest Geisha profile, with lots of floral and citrus notes that made me fall in love with it.

For the milk-based beverages, I used a coffee from Aroma Nativo in Colombia. A friend of mine, Luis, brought us a beautiful Ají variety that works extremely well with milk.

  • What is your core principle when creating a signature beverage?

We have a core principle when creating signature beverages: either we transform the espresso experience, or we elevate and intensify it. In my routine, I decided to intensify the coffee’s profile.

  • You spoke about controlling “momentum” in milk. Can you explain that approach?

My concept for controlling momentum in milk was to create a clear reference point. I did this by measuring the Brix level of the milk, using it as a guide to understand how much milk concentration is needed for different coffee intensities.

I believe that coffees with higher fermentation work better with more concentrated milk, while coffees with lower fermentation honestly work very well with lighter or regular milk.

  • How did you manage training alongside your daily work?

I work daily and continue practicing consistently. Time management is obviously very important, but I’m grateful that the company provided both the time and the space needed for practice.