Authorized SCA Trainer, Q-Arabica Grader, and National Competition Judge.
More than a school, an atelier dedicated to the craft, science, and experience of coffee.
Authority is earned on the floor, the roaster, and the competition stage — not just in a classroom.
Competed against Dubai's finest roasters and placed nationally — the only SCA trainer in the UAE currently competing at championship level. Every roasting class is informed by this live experience.
Selected as an official sensory judge by the UAE coffee authority. She doesn't just teach cupping; she evaluates it at the highest domestic level. This precision is built into every session.
Representing Dubai's specialty coffee scene at the world's largest annual food & beverage trade exhibition — where the global industry convenes.
The word atelier describes the private workshop of a master craftsperson, a place where skills are developed through hands-on experience, precision, and close mentorship, not only through theory. That is the philosophy behind this academy.
As an Authorized SCA Trainer, Q-Arabica Grader, and National Competition Judge, Maryam brings real industry experience into every training session. Each course is designed to go beyond basic coffee education, combining practical knowledge, sensory development, technical skills, and professional standards used throughout the specialty coffee industry.
This atelier is built for those who want to deeply understand coffee, refine their craft, and gain skills that can truly elevate their careers and confidence behind the bar, in roasting, tasting, and quality control.
Persian by heritage, global in perspective, and rooted in Dubai's growing specialty coffee culture.
Feb 2026 · National
UAE Championship · Jan 2026
Mattina Coffee · Dubai
SCA Academy Dubai
7 modules, 3 levels, 1 license certification, and internationally recognized qualifications.
A carefully designed curriculum led by an Authorized SCA Trainer and Q-Arabica Grader, guiding students through every stage of coffee, from the first coffee cherry to the final cupping/tasting evaluation.
A refined introduction to espresso preparation and milk texturing. Focuses on control of grind, dose, and extraction, alongside clean workflow and consistency. Establishes a strong technical foundation aligned with SCA standards.
A deeper exploration of espresso dynamics and milk precision. Emphasizes dialing-in, balance, and workflow efficiency under real service conditions. Develops consistency, speed, and sensory awareness in line with professional practice.
Advanced control of espresso through profiling, analysis, and refinement. Focused on precision, troubleshooting, and leadership within high-level bar environments. Designed for those pursuing mastery and excellence in coffee preparation.
An introduction to tasting coffee with clarity and structure. Build the vocabulary used by professional tasters across the SCA framework.
Refines perception through calibration exercises, comparative cupping, and the SCA Flavour Wheel. For baristas ready to deepen their tasting skills.
Advanced sensory analysis focused on calibration, bias control, and grading precision. Prepares candidates for quality assessment roles.
A clear introduction to extraction and brewing fundamentals — water chemistry, grind size, and ratio — using the V60 as the primary learning tool.
A more precise approach to brewing through variable control and recipe development, using the Chemex to explore clarity and balance.
Advanced brewing focused on precision and repeatability — pressure, temperature, and immersion dynamics — explored through the Siphon.
An introduction to roasting theory and the transformation of coffee — from green to roasted — including heat application, development time, and basic profile reading.
Profile development at intermediate level — controlled curve shaping, charge temperatures, and consistent batch reproduction. Curriculum in finalisation.
Production-scale roasting at the highest level — profile design under constraint, cup-quality optimisation, and roastery operations. Curriculum in finalisation.
An introduction to coffee origin, species, and processing methods. Covers the fundamentals of green coffee and its influence on flavour. Builds awareness of the coffee value chain.
Focuses on green coffee evaluation, defect identification, and handling practice. Develops practical skills in quality assessment and grading.
Advanced understanding of sourcing strategies, contracts, and market dynamics. Emphasises long-term quality planning, consistency, and decision-making in green coffee procurement.
An introduction to water as a critical variable in coffee quality. Covers essential parameters such as TDS, hardness, and pH. Includes basic equipment care and maintenance.
An introduction to the Coffee Value Assessment (CVA) framework — the SCA system for evaluating coffee quality through structured sensory and descriptive analysis.
Nine exam components assessed across calibration cupping, triangulation, defect analysis, and sensory testing. Pass all nine to earn the internationally recognised Q Arabica Grader licence.
Every pathway here ladders to a credential. Every credential is taught by someone who has personally cleared it.
Speak to Maryam →Reach out to discuss which course fits your goals, reserve your place, or enquire about corporate training for your team.
Every world-class barista, roaster, and Q Grader started somewhere. Your pathway starts here — taught by someone still competing at the top of the industry.
Beyond track-by-track certificates, three SCA Diplomas and the Authorised Trainer mark recognise career-spanning mastery. Awarded by the Specialty Coffee Association after multi-course completion and assessment.
Front-of-house mastery
Awarded for completing five SCA modules covering Barista, Brewing, Sensory, and Customer Service.
Roaster-craft mastery
Awarded for Roasting (Foundation - Professional) plus Sensory, Green Coffee, and Sustainability.
Origin-to-buyer expertise
Awarded for Green Coffee (Foundation - Professional) plus Sustainability, Sensory, and Introduction to Coffee.
The umbrella mark
The SCA Authorised Trainer designation underwrites every certificate Maryam issues - the singular mark of recognised teaching authority in specialty coffee.
Twelve professional certifications across the SCA Coffee Skills Program.
