I just wanted to thank Feedspot for letting me know that based on their analysis and data I’m in the top 50 coffee blog in the world… Yay!
If you don’t already know, I’ve now been blogging for almost 18 years and August 2025 will officially make it 18 years. Initially back in 2005 I started dreaming about opening a café and thought before I do that, I want to know everything there is to know about coffee. So, I started reading whatever books I could get hold off and was an avid reader of Coffee Geek – back then the number one coffee blog in the world. I even attended coffee conference (very few back then) and met James Hoffman, newly crowned World Barista Champion then and other champs to learn and quiz them about coffee. After amassing so much knowledge, I thought “why don’t I share this with the world” and that’s when I launched FROM COFFEE WITH LOVE – a testimonial to coffee writing you a letter about how to love the coffee bean.
Eventually in 2010 I did open a café in Cape Town called Escape Caffe, which I ran with lots of help and support from my wife for about 3 years… but that’s another conversation or perhaps a book. In any case I’ve written an entrepreneurial mindset course based on my experience, which covers soft and hard skills, financial planning, the secrets of running a coffee shop and more.
Always out for a scent (pun intended) of coffee adventure, I asked my fellow coffee geek, Naveed, for this favourite new coffee spots in Dubai and I was presented with two options, and I chose Coterra, located in Umm Ramool, near the airport and closet to me as I had run out of espresso coffee and needed coffee quick – and no, I’m not an addict – I just like or should I say, love coffee. I was even surprised that a coffee shop existed in this part of the bustling city that Dubai is and to be honest, had to check google maps twice to make sure I wasn’t headed in the wrong direction – confession … on my way there, I took the wrong turning.
So, upon arriving you are greeted with this Muriel of colours – in fact it reminds me of something you might find in another part of the World, like in South America. Okay, let’s go in.
Upon entering, it was like a hidden gem indeed. I was greeted with a brew bar to my right accompanied with a complimentary cup of Arabic coffee by, I presume the cafe manager and to my left I spotted not one but two Giesen coffee roasters covered in their brand colours of green of course – I hasten to add, Giesen is a fave with serious coffee roasters.
As I walked further into the cafe to take some pictures, I also noted what looked like a sensory lab… decked with a coffee tasting chart – the wheel of fortune for all coffee sensory nerds.
Already looking impressed, I noticed a gentleman walking up to me and I did this thing that my wife always rolls her eyes – yes, having travelled extensively in Africa, I try and spot accents as a way to connect with people and I instantly picked up head barista, Mickey’s, as being from Kenya. After exchanging greetings (Karibu is welcome in Swahili) adding that I had been to Kenya several times and to the famous Coffee Research Institite in Ruiru, just outside Nairobi, Mickey had this look that if I could read minds, could be summed up as “oh, this guy knows and loves coffee” , so he presented me with a few options for tasting their coffee over my two hour stay.
First up, was a Costa Rican coffee for my daily cortado. I must confess, I was highly skeptical as my previous memories of Costa Rican coffee is that they tend to be on the higher acidity side, not bad for filter but as an espresso, I didn’t really want to drink something that might remind me of orange juice and milk – the two just don’t mix, literally.
Looks good doesn’t it? My skepticism disappeared after the first sip, as my tongue was washed with subtle fruit with hints of caramel and berries, but not over bearing. Of course, I then quizzed Mickey about how he had brewed my coffee, to which he explained the process adopted using their Dalla Corte “zero barista” espresso machine. So, here’s a short diversion for the coffee geeks.
In summary, the espresso machine is built with a Digital Flow Regulation (DFR) using an exclusive and patented technology that allows you to digitally control the quantity of water whilst you extract an espresso – this is important because this is where aromas and flavours are developed. By being able to regulate the flow, you can vary acidity, sweetness and body according to the requests of your customers, leading them toward a new concept of tasting. For just one type of coffee variety, more tastings are possible, different from one another. (courtesy Dalla Corte)
So, what does that mean ? In short Mickey was able to manipulate the coffee and reduce the acidity whilst brewing my coffee, WOW! I love learning new stuff about coffee.
Before I left, I had an espresso on the house and an exquisite Colombian coffee, brewed on the Hario V60.
I was also lucky enough to meet with the pleasant owner, Mohamed, who gave me his card and explained the name behind the brand – CO for coffee and TERRA(latin for land), so “coffee land”. He also mentioned that his partner is from Nepal.
I left with two bags of coffee roasted for espresso, one, their Space Blend and the other, can you believe it? Costa Rican, roasted for espresso.
In short, if you are on the way to the airport and want a quick good tasting coffee before you fly, then make this your last stop. Otherwise, it isn’t that far from downtown Dubai – say 10 minutes drive. As of now I’m still enjoying their coffees.
Coterra are located at 18 9th street, Umm Ramool, Dubai – use google maps
From Coffee With Love 