Welcome to The Sprudge Twenty Interviews introduced by Pacific Barista Collection. For a whole checklist of 2025 Sprudge Twenty honorees, please go to sprudge.com/twenty.
I don’t know anybody extra pushed, proficient, or kindhearted than Reza Kosar. Whether or not it was changing into the primary Iranian Q-grader, a world championship choose, or establishing a world-class espresso roastery in an underserved location, Reza has achieved a lot regardless of important challenges.
He’s additionally the most effective espresso roaster I do know.
Sadly, Reza nonetheless faces visa denials due to his passport nation. The political state of affairs at dwelling means he can’t journey dwelling to see his household. He’s actually sacrificed all the things to comply with his espresso dream.
I can’t consider anybody extra worthy of this recognition.
Nominated by Michael Butterworth
What number of years complete have you ever labored within the espresso business?
I’ve been working in espresso for over 13 years.
What was your first espresso job?
I began as a barista in a tiny espresso bar in Shiraz, Iran—the type of place the place you do all the things from pulling pictures to cleansing tables. I’ve all the time had a candy tooth for chocolate, and through my college years I used to be usually making chocolate-and-coffee drinks at dwelling. At the moment, I wasn’t actually searching for a job; I used to be centered on my research and coaching as an expert badminton participant. However in the future, I visited a pal’s pal’s espresso bar and was immediately fascinated by the craft of coffee-making. After a quick dialog about espresso and seeing my pleasure, the proprietor, Hamed Shaffaf, kindly supplied me a part-time function as an apprentice barista throughout my free time. That chance was sufficient to ship me down the rabbit gap. Inside a number of weeks, I used to be operating the bar by myself—and it was there that I found my true ardour.
Did you expertise a life-changing second of espresso revelation early in your profession?
Sure—really, there have been a number of.
After my quick time as a barista in Shiraz, I moved to Tehran to proceed my grasp’s diploma in Linguistics. My ardour for espresso was nonetheless with me, and I finally joined one of many pioneering third-wave espresso retailers in Tehran, known as Sam Cafe. Throughout my first yr there, we have been nonetheless utilizing darkish Italian-style roasts. Though there was a ravishing P12 Probat roaster proper on the entrance, nobody actually knew the right way to use it but—we have been ready for formal coaching. Out of curiosity and keenness, I began finding out all the things I might about espresso: historical past, brewing, roasting, sensory science.
After a number of months, I started providing inner trainings for our workers in regards to the idea of specialty espresso and the “espresso waves.” Round that point, the first-ever Iranian Nationwide Barista Competitors was happening. As one of many sponsors, we had a few rivals, and that’s after I found the world of espresso competitions. It was type of revelation. I had no thought espresso might be expressed and celebrated in such a inventive {and professional} method. Watching previous champions’ performances on-line opened a brand new world for me; it confirmed me that espresso might be each artwork and science. I helped our rivals put together their displays, and for over a month, we stayed on the cafe after hours, coaching via the night time.
Quickly after, I roasted my first espresso, which was a washed Ethiopian from Yirgacheffe. After I cupped it for the primary time, I used to be surprised by its sweetness, freshness, and floral notes. It felt as if I might see via the espresso—though I had by no means visited a farm at that time, I might by some means really feel its journey. Later, I wrote: “Espresso is an imaginary journey that takes you on the journey it’s taken to get to your cup!”
That second was my true espresso revelation, realizing I might find out about espresso via style alone. My different revelation got here years later, after I lastly visited espresso farms and noticed firsthand the unimaginable dedication and exhausting work behind every cup. It was a deeply humbling expertise that modified how I understood espresso endlessly.
Is there an individual or individuals who served as your mentor early in your espresso profession? How did they impression you?
There are literally many individuals who’ve impressed and formed who I’m in the present day—most of them remotely. I usually say I’m a product of the collective knowledge of this business. Individuals like Ted Lingle, Trish Rothgeb, Darrin Daniel, Joseph Rivera, Willem Boot, Jodi Wieser, George Howell, Geoff Watts, Gloria Pedroza, Scott Rao, Joe Marrocco, John Thompson, Peter Giuliano, Valerian Hrala, Tracy Allen, Graciano Cruz, Joel Shuler, Shawn Steiman, Spencer Turer, Paul Songer, Craig Holt, and plenty of extra. I’ve discovered from every of them, whether or not via their work, writings, or the moments I’ve had the prospect to satisfy them in individual.
What’s your present function in espresso?
I’m the co-founder and Managing Accomplice at Slick Espresso Co. based mostly in Muscat, Oman. I additionally choose in worldwide espresso competitions and mentor rising roasters and baristas. My work is about bridging international specialty espresso requirements with native id, serving to coffees from our area achieve recognition, and serving to folks right here deepen their relationship to espresso.
What aspect of the espresso business has modified probably the most throughout your profession?
The largest change has been accessibility to data and low training. After I began, many producer tales, processing strategies, and inexperienced‐espresso logistics have been opaque or exhausting to entry in my area. Now, because of digital platforms, open sourcing, and a worldwide espresso group, there’s an unprecedented trade of information. Espresso processing strategies have additionally developed tremendously, introducing new fermentation types and strategies that increase taste prospects. These developments are shrinking distances between origin and roast, and serving to extra folks contribute meaningfully to the dialog.
What nonetheless surprises you in the present day about espresso, or offers you pleasure?
What continues to amaze me is how endlessly untamed espresso stays. I’m deeply moved by the science behind it; every so often there’s a brand new experiment or discovery, and when the outcomes align intently with what I speculated, it brings me immense pleasure. Regardless of what number of coffees I roast and style, each time I encounter a fantastically processed and completely roasted espresso, I get goosebumps. Past that, seeing that aha! second on the faces of my college students offers me simply as a lot pleasure. These moments, large or small, by no means fail to remind me why I like my job.
What’s one thing in regards to the espresso business you’d most prefer to see change?
The espresso business wants elementary adjustments to deal with the systemic exploitation of smallholder farmers via fairer earnings fashions, fight the extreme impacts of local weather change by selling agroforestry and sustainable practices, and enhance transparency and accountability past deceptive certification schemes. This requires a major shift from the present inequitable distribution of revenue, which closely favors roasters and retailers, towards prioritizing the livelihoods of farmers and implementing genuinely sustainable, clear, and climate-resilient practices all through your complete provide chain.
What’s your most cherished espresso reminiscence?
One second that has actually stayed with me is after I handed all of the exams and have become an authorized Q Grader. It felt nearly unreal. I used to be the primary Q Grader from my area, an underserved space with restricted entry to data and training. It was additionally the primary time I skilled a really skilled cupping setting—being uncovered to natural acids, roasting points, aroma equipment—all the things was new to me. That publicity modified one thing deep inside me; it accelerated my development via gathered data and hands-on apply.
Different cherished reminiscences embody visiting a espresso farm for the primary time and judging worldwide competitions. Every of these experiences expanded my understanding of espresso and deepened my connection to the folks and work behind it.
Do you make espresso at dwelling? If that’s the case, inform us the way you brew!
Sure, I do, however solely on the weekends after I get to decelerate and spend time with my spouse. I brew on my Sage Precision Brewer as a result of it’s straightforward, quick, and dependable. It doesn’t want my full consideration to make a very good cup, which makes it good for these relaxed weekend mornings.
What’s your favourite track/music to brew espresso to?
I like rap and hip-hop—particularly Eminem, 90s hip-hop, and Persian rap—however I additionally get pleasure from jazz, particularly on slower mornings.
What’s your thought of espresso happiness?
Espresso happiness, to me, is about connection: with the folks, the locations, and the tales behind each cup. It’s these moments when a espresso really speaks for itself, when somebody tastes it and instantly understands what makes it particular. It’s additionally within the shared experiences: educating, studying, exchanging concepts, and seeing how one beverage can deliver folks from all walks of life collectively, and produce a real smile to their face. That’s what espresso happiness feels prefer to me.
In case you might drink espresso with anybody, dwelling or lifeless, who wouldn’t it be and why?
That’s a troublesome one. I believe I’d love to take a seat and have espresso with Eminem. I grew up listening to his music—it motivated me, impressed me, and challenged me to push via robust instances. Everybody who is aware of me is aware of how a lot of a Stan I’m, so it most likely doesn’t sound bizarre that I’d need to share a cup with somebody I actually admire.
The opposite individual could be my late linguistics professor, Dr. Koorosh Safavi. He was my greatest supporter throughout my college years and deeply influenced my educational path. When he discovered about my espresso profession, he as soon as advised me, ‘You’ll develop into a terrific linguist.’ I requested him why, and he stated, ‘As a result of all nice minds in philosophy and linguistics have been hooked on espresso.’ That all the time stayed with me.
What’s one piece of recommendation you’d give somebody getting their begin within the espresso business in the present day?
Don’t surrender, and don’t rush the method. Espresso is advanced and numerous—there’s all the time a path that matches you. Keep humble and curious. Be taught from everybody, cup all the things, and by no means assume you’ve figured it out, as a result of the second you do, espresso will humble you. Certificates are a very good start line, however they don’t imply you understand all of it—data comes from expertise, not from on-line exams. Studying is the journey, not the vacation spot. Style greater than you publish! 😉
The Sprudge Twenty characteristic sequence is proudly introduced by Pacific Barista Collection.
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