A rare combination of expertise, one dedicated atelier.
SCA Authorized Trainer, Q Grader, Roasting championship finalist, and national competition judge.
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 — where skills are forged through proximity to excellence, not just theory from a textbook. That's what this academy is.
As Dubai's only Authorized SCA Trainer who simultaneously holds a Q-Arabica Grader license, competes in roasting championships, and serves as a national competition judge, Maryam brings a dimension of live, current expertise that no institution can replicate.
Persian by heritage, global in perspective, rooted in Dubai's fastest-growing specialty coffee scene.
Feb 2026 · National
UAE Championship · Jan 2026
Mattina Coffee · Dubai
Nineteen courses, three chapters. A deliberate curriculum taught by an Authorized SCA Trainer and Q Arabica Grader — from the first cherry on the branch to the final cupping score.
A guided introduction to the world of coffee, exploring its history, producing regions, varieties, processing methods, and the sensory foundations that shape specialty coffee today.
A refined introduction to espresso preparation and milk texturing. Covers grind, dose, and extraction control, plus clean workflow and consistency. Builds 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 in high-level bar settings. Designed for those pursuing mastery 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. Covers heat application, roast stages, and their impact on flavour. Establishes core understanding aligned with SCA roasting principles.
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 →
Training with Maryam has been an incredible experience. She's not only extremely knowledgeable about coffee, but also very friendly and approachable, which makes learning with her so enjoyable. Whether it's understanding coffee origins, mastering brewing techniques, or learning how to dial in espresso, she explains everything clearly and patiently. Her passion for coffee is truly inspiring, and she creates a comfortable space to grow and ask questions.
Mrs. Maryam Tabatabaei has a profound passion for coffee and teaching. I have had five different SCA courses with Mrs. Maryam and I can see her professionalism and understanding of coffee shine through from seed to a great roast to a barista's latte art. She makes her knowledge your knowledge by making sure you understand each step of each lesson. Mrs. Maryam takes the time to answer any questions that may arise, paying attention to details for each practical and ensuring that you feel comfortable with the hands-on portions of the lessons.
Maryam is a patient and thorough teacher, who takes an interest in her students beyond just their coffee academia. She does her best to set you up for success in your chosen field and gives you all the insight she has from her own experiences working in coffee. She is supportive and sweet, and a great teacher.
I recently completed both the SCA Sensory Foundation and Intermediate courses with Maryam, and I can honestly say it was one of the best learning experiences I've had. From day one, it was clear that Maryam brings a wealth of knowledge and hands-on experience to everything she teaches. She has a genuine passion for the craft that comes through in every session.
What really set Maryam apart was her ability to take complex sensory concepts and make them feel accessible and engaging. The material never felt overwhelming — she has a natural gift for breaking things down in a way that clicks, and her teaching style made the whole journey enjoyable and easy to follow.
Even after completing the courses, Maryam has continued to be a fantastic resource. She's always available to answer questions and offer advice, which speaks volumes about her dedication to her students beyond the classroom.
If you're looking to develop your sensory skills and deepen your understanding of coffee, I would wholeheartedly recommend Maryam. You'll be in expert hands.
Thank you so much, Maryam, for your guidance and support throughout the course. I truly appreciate everything you taught me. I’m so happy to have achieved a score of 100%!
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 — the full operator skillset for specialty cafés.
Roaster-craft mastery
Awarded for Roasting (Foundation → Professional) plus Sensory, Green Coffee, and Sustainability — the full producer-to-roaster pipeline.
Origin-to-buyer expertise
Awarded for Green Coffee (Foundation → Professional) plus Sustainability, Sensory, and Introduction to Coffee — the credential for buyers, traders, and importers.
The umbrella mark
The SCA Authorised Trainer designation underwrites every certificate Maryam issues — the singular mark of recognised teaching authority in specialty coffee.
Thirteen certifications across the SCA Coffee Skills Program, the CQI Q Coffee System, and the AST trainer authorization — every credential verifiable, dated, and active.
