From His Grandmother’s Brew to the France Ibrik: Elias Sfeir’s Journey of Coffee and Connection

Elias Sfeir took a sip of his morning coffee, and for a brief moment, memories of his childhood in Lebanon flooded back. In a small village, coffee wasn’t just a drink—it was a ritual, a moment for sharing stories, laughter, and connection.

Every morning, the women of the village would gather, sitting together with steaming cups of coffee brewed in an ibrik, a traditional Middle Eastern pot. The process wasn’t just about taste; it was about the calm passage of time and the bond shared between those gathered around the table.

Elias Sfeir from France | photo by Lansy Siessie

"Every time my grandmother made coffee, she didn’t just teach me how to brew it, but how to truly enjoy the process," Elias recalls. "To my grandmother, coffee was about being fully present, connecting with others, and appreciating every moment together." 

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This memory stayed with Elias, even as he spent over a decade working in the film industry. However, in 2017, he decided to leave behind the world of cinema and follow his heart—into the world of coffee. Starting his own specialty coffee business was a bold decision, yet one deeply rooted in the warmth and connection he’d experienced as a child.

Elias’ story in the coffee world, which culminated in his placing third at the France Ibrik Championship, began with these early moments of connection over coffee. For him, coffee became much more than a drink; it evolved into a philosophy, a way of life.

Placing third in the France Ibrik Championship was a defining moment in Elias’ coffee journey, but the most impactful part wasn’t just the competition itself—it was what it led him to. "The experience of competing pushed me beyond technique and into a deeper exploration of coffee’s origins," he says. "I wanted to find the perfect coffee for this brewing method, one that truly honored the craftsmanship of Ibrik."

photo by Lansy Siessie

This search took Elias to Yemen, one of coffee's historical birthplaces. There, he discovered a remarkable coffee from Wadi Almaa, grown by Mocha Mill at 2100 meters in Harazi. This naturally processed anaerobic coffee, with an SCA score of 92+, featured complex notes of raspberry, fig, orange zest, and a lingering plum finish. "When brewed in an Ibrik, it revealed a beautiful balance of gentle acidity, light bitterness, and high sweetness," he describes. "It created a rich, textured cup that captured the essence of this brewing method."

This journey not only deepened Elias’ understanding of sourcing and terroir but also reinforced the importance of working closely with producers. "Competing at this level wasn’t just about performance, it was about going back to coffee’s roots, choosing the right beans, and showcasing them through precision and respect for tradition."

For Elias, coffee is far more than just a beverage. "Every day, I share this passion with my friends, clients, and everyone I care about. Coffee is about connection, about bringing people together over a cup that tells a story," he says. "It’s not just about taste or technique; it’s about creating experiences and relationships that shape the way we interact with the world."

What Is the Ibrik Brewing Method?

The Ibrik brewing method is a traditional process originating from the Middle East, using a special pot called an ibrik—a small pot with a long, narrow neck designed to brew coffee. This method, often done over direct heat, results in a rich and concentrated brew. Ibrik coffee involves using very finely ground coffee, almost powder-like, to create a unique and intense flavor profile that demands precision and attention to detail during the brewing process.

This method has deep cultural significance in countries such as Turkey, Lebanon, and Yemen. It’s known for producing coffee with a full-bodied, complex flavor that differs greatly from other brewing techniques. The slow, deliberate brewing process makes Ibrik coffee more than just a drink; it’s an art form, showcasing the craftsmanship and history behind each cup.

photo by Lansy Siessie

Elias’ journey in mastering the Ibrik method and bringing it to the competition stage, like the France Ibrik Championship, is a testament to how this tradition is not only celebrated but is also evolving in the modern coffee world. "It’s not just about brewing coffee; it’s about appreciating every step of the process," he says.

The journey to becoming a champion wasn’t without its challenges. One of the biggest obstacles Elias faced was when he competed in the 2023 Ibrik Championship, becoming the first-ever competitor to present Ibrik on the SCA France stage. 

"It was a huge moment of pressure, stepping into uncharted territory and representing a brewing method that had never been showcased at this level before," Elias reflects. 

Fear of not doing justice to the significance of the event loomed over him, but once he started competing, everything changed. "Once I began, everything shifted. It was no longer about fear; it was about pushing myself and proving that Ibrik coffee deserved to be on this stage."

The technical side of brewing with Ibrik also presented its challenges. Elias trained for months leading up to the competition, refining every detail of his process. "Every day, I dedicated time to experimenting with grind sizes, adjusting extraction techniques, and perfecting my brewing process," he recalls. 

Precision is crucial with the Ibrik method, and Elias had to ensure that every variable—from water temperature to pouring technique—was just right. But beyond the technical work, mental preparation was just as important. "Training wasn’t just about making coffee; it was about building the mindset of a competitor."

Throughout his journey, Elias encountered moments of self-doubt, but instead of letting them hold him back, he embraced these challenges as opportunities for growth. One of the biggest hurdles came from managing the roasting dates of the coffee.

"Small variations in roast dates can significantly affect extraction, and in competition, every detail matters," he says. 

At times, he wondered whether the coffee was fresh enough, or if his recipe was properly adapted to the roast profile. But with time, Elias learned to trust the process and stay focused. "Coffee has so many variables. I learned to embrace these variables as part of the challenge. This mindset made me a stronger, more adaptable competitor."

Elias also offers insight into coffee culture in France, which is distinct in its own right. "Coffee competitions in France, particularly the France Ibrik Championship, are still in their early stages, and there’s so much potential for growth," he notes. 

While Ibrik brewing is still finding its place within the specialty coffee scene, Elias believes it has the potential to become a key event in the coffee world. "Every brewing method brings something unique to the table. Ibrik coffee has a deep cultural significance and a unique sensory experience, yet it’s often overlooked. France has the potential to elevate this competition while respecting its traditional roots."

Looking ahead, Elias hopes that the future of the France Ibrik Championship sees even more growth. "My hope is that one day, every coffee shop in France will have a representative competing in this event, showcasing their passion and skill for Ibrik brewing," he shares. "I’d love to return one day as a judge, guiding the next generation of competitors."

For those just starting out in the coffee world, Elias shares a piece of advice: "Discipline. Mastery comes with time, practice, and consistency. Coffee is an endless journey of learning." He encourages newcomers to remain curious, embrace challenges, and continually refine their craft. "The best baristas, roasters, and competitors are the ones who never stop learning."

On a more personal note, Elias reveals that his love for coffee has led him to travel the world in search of the finest beans, with his recent trip to Rwanda standing out as particularly memorable. "There’s something magical about watching coffee plants grow," he says. "When you see it firsthand, you can’t help but be moved by the entire coffee process. It’s not just about the beans; it’s about the care, the environment, and the passion that goes into every cup."

Elias’ story is a testament to the power of passion, discipline, and connection that coffee fosters. His journey—from a child mesmerized by his grandmother’s coffee rituals to a champion in the Ibrik Championship—demonstrates the transformative power of this beloved beverage. (hudes)