A Story of Continuity, Expertise, and Creativity

In specialty coffee, consistency depends on continuous learning. For Sam Coffee Roasters, barista training is therefore not limited to learning a fixed set of techniques. It is an ongoing process of refining knowledge, sensory awareness, and practical skills.

 

The third round of Sam Coffee Roasters’s barista grading program took place in September 2026. Held every six months, the program is designed to assess the team’s current skills while creating a clear framework for further development. Over three rounds, the focus has gradually shifted from technical fundamentals to sensory understanding and, most recently, creative application.

 

From Fundamentals to Innovation:

 

Each round of the grading program has introduced a new level of complexity.

 

Grade One — August 2025

 

The first round focused on technical fundamentals. Baristas were assessed on espresso extraction, dose management, consistency in timing, and the relationship between milk and coffee across different cup sizes.

 

The aim was to establish a reliable technical foundation and ensure consistency in everyday service.

 

Grade Two — February 2026

 

The second round expanded the assessment beyond espresso preparation. Baristas were asked to choose between two coffees and prepare their selected coffee using a V60.

 

Alongside the final cup, they were required to present a precise brewing recipe, including the variables behind their choices. The assessment therefore brought together technical brewing skills and an understanding of flavor, extraction, and sensory balance.

 

Grade Three — September 2026

 

For the third round, the focus shifted to Sam Coffee Roasters’s signature blend.

 

In addition to preparing espresso, each barista was asked to create a signature drink built around the same blend. The exercise required technical control, an understanding of the coffee’s flavor profile, and the ability to develop a drink without losing the character of the coffee itself.

 

This format introduced a more open-ended element to the grading process. Different approaches to ingredients, texture, balance, and preparation resulted in a wide range of interpretations of the same coffee.

 

The strongest entries demonstrated how a familiar blend could be approached from different directions while remaining clear, balanced, and technically controlled.

 

Judging: Technique and Sensory Evaluation:

 

The judging process combined technical assessment with sensory evaluation. To create a broader and more balanced review, the panel included both members of the Sam Coffee Roasters team and guest judges.

 

-  Behnam Abdi — Head Judge and Technical Judge

Behnam Abdi evaluated workflow, technical execution, consistency, and the practical skills demonstrated during preparation.

-  Amirhossein Bayat and Mahyar Sharifian — Sensory Judges

Amirhossein Bayat and Mahyar Sharifian assessed the drinks from a sensory perspective, focusing on flavor balance, clarity, structure, and the overall quality of the final cup in relation to specialty coffee standards.

-  Amirhossein Tambrchi — Head of Training and Research & Development, Sam Coffee Roasters

Amirhossein Tambrchi reviewed the drinks in relation to Sam Coffee Roasters’s training and R&D framework, with particular attention to how each preparation explored the potential of the signature blend.

 

Final Note:

The grading program is intended to function as more than a periodic test. It provides a way to track development over time, identify areas for improvement, and encourage baristas to move beyond routine preparation.

 

Across its three rounds, the process has gradually evolved from an emphasis on consistency and technical accuracy toward a broader understanding of brewing, sensory evaluation, and creative problem-solving.

 

Ultimately, the aim is simple: to make training visible in the cup and to maintain a standard that continues to develop rather than remain fixed.