With a distinguished journey in the world of coffee and an impressive career spanning more than 17 years, Moamen Abady, an Egyptian coffee expert, consultant in the coffee sector, trainer, quality grader, and certified competition judge from the Specialty Coffee Association, Barista Hustle, the Coffee Quality Institute, and the World Coffee Championships Organization, shares his story. It began with a sip of “Rakwa” coffee and culminated in rich expertise and high-level skills in quality assessment and sensory judging. Driven by boundless ambition and a passion that led him to global challenges, we delve into the details of Abady’s journey in this interview, an inspiring story for anyone dreaming of joining the world of “Q Grader.”
To start, we would like to get to know you a bit more. How did your journey in the world of coffee begin, and what inspired you to specialize in quality assessment?
Hello, I’m Moamen Abady from Egypt, and I’ve been working in the coffee industry for over 17 years. My story began at a young age when I took my first sips of rakwa coffee (Turkish coffee) at a café where I worked during the summer break from school. There, I tasted coffee, felt a unique connection to it, and coffee quickly became not only my favorite drink but also my passion, career, and life. This was how the first chapter of my journey in the world of coffee was written.
I continued my path by learning and working with local coffee brands. I started as a barista and barista trainer for an Italian coffee company in Egypt. Later, in 2016, I moved to Saudi Arabia to seek more knowledge and explore what the Saudi coffee market had to offer. This experience allowed me to delve deeper into the coffee industry, participate in numerous coffee competitions, learn from some, and win titles in others, thanks to patience, effort, and sacrifice.
Tell us briefly and simply about “Q Grader.” What does it mean, and what does it offer to those who attain it?
“Q Grader” is a term that means “quality grader” and is focused on assessing coffee quality from seed to cup. The program is affiliated with the Coffee Quality Institute and includes specialized training in green coffee grading, roasting, and sensory evaluation, along with other factors that influence quality. This certification allows its holder to apply quality evaluation protocols and determine the quality level of coffee crops according to the standards of the Coffee Quality Institute, making their assessment a reference in certain situations, like purchasing coffee crops.
You mentioned that renewing the “Q Grader” license was one of the toughest challenges you’ve faced. What made this test so difficult, and how did you prepare for it?
The difficulty lies in the challenges faced by the grader when it’s time to renew the license, as it requires taking a calibration test to ensure competence. Sometimes, it’s hard to find local trainers who provide this kind of training, which forces us to travel to the nearest country where the calibration course is held. This requires adapting to new environments and understanding the preferences of local Q Graders, where time and the ability to harmonize play a big role in achieving success.
After years of experience and renewing the license for the second time, how do you view your personal and professional growth as a “Q Grader”?
The experience has significantly contributed to developing my knowledge, skills, and sensory abilities. However, these skills remain sharp as long as you’re in the right environment, as maintaining strong and developed skills relies heavily on one’s professional environment as a Q Grader. Without consistent opportunities to apply, practice, and guide your knowledge regularly, skills and knowledge may gradually fade over time.
As a quality expert and sensory judge, how do you see the impact of “Q Graders” on the specialty coffee market, especially in emerging markets like the Middle East and Asia?
Thank you for this very important question. The value of Q Graders lies in their ability to understand the local market’s requirements and provide options that meet different sensory preferences. They play a key role in elevating the quality standards and the concept of quality itself, overcoming challenges to reach certain quality levels, and enhancing the quality of life for those involved in the coffee value chain, from farming to production, thus promoting sustainability.
You participated in the renewal process with “Q Graders” from various regions in China. What did you learn from this experience?
Yes, of course. When moving to a new environment, especially for the first time, it’s similar to blindness. You may have read about it, but reality is quite different. The distance, travel, and navigating various transport methods all build a picture of what lies ahead. Everything around is literally different—the people, food, streets, timing of sleep and wakefulness, and more. One needs extra time to adapt and merge with the surroundings. The biggest challenge was not having enough time to experience and understand the culture, lifestyle, and how people perceive coffee and their sensory preferences. There are major differences in preferences and the interpretation and analysis of attributes and quality.
In calibration, we simulate certain aspects of the tests to be taken, allowing all graders to participate. This is my one chance to analyze their approach to quality and how they describe cup attributes. It’s essential in calibration to build a shared language among graders, enabling effective use in sensory analysis during quality assessments.
What is the future of quality assessment and sensory evaluation in coffee? How do you plan to adapt or contribute to this field with future developments?
I believe technology will play a large role in enhancing quality assessment and sensory evaluation, supporting rather than replacing human graders. We now see some AI-based devices used in the grading process, providing detailed reports on the physical nature of coffee beans and predicting sensory attributes. Some may see it as unreliable or as competition, but really, it’s about how we use this technology to improve consistency, accuracy, speed, productivity, and efficiency. Here, we will learn how to adapt to these advancements and make use of this advanced technology.
What advice would you give to those aspiring to become a “Q Grader,” especially given the difficulty of the tests and renewal requirements?
This is a common question, especially after someone announces that they’ve received certification or passed calibration tests or in discussions on green coffee and evaluation protocols. I’d say anyone who wishes to become a quality grader can take this course, but in truth, from my personal point of view, the course is best suited for those whose work requires quality evaluation practices. This includes individuals in green coffee trade, quality labs, roasters, and quality managers at coffee chains—anyone who needs to improve their knowledge and apply their skills in ways that bring genuine value and benefit to their performance and the quality of their company’s products.
How has your experience as a coffee expert and quality grader shaped your personality and outlook on life?
In truth, every chapter in the story of coffee, every step on this path, had a profound impact on shaping my personality through various stages of my life. These experiences taught me resilience and persistence and gave me insights that go beyond just a hobby, career, or accolade. They instilled in me a firm belief that hard work, perseverance, and pushing oneself to discover what lies beyond one’s own capabilities will bear fruit, even if delayed. The stories I’ve written, and the steps I’ve taken are a source of pride to me above all.
