Mariam Erin’s Next Move: Innovating a New Coffee Brewing Device for the Industry

Dubai has become one of the most dynamic coffee scenes in the Middle East, attracting passionate coffee professionals from all over the world. Among them is Mariam Erin, a barista and competitor who has made a name for herself in the United Arab Emirates (UAE) coffee industry. 

Originally from the Philippines, her journey from food technology to specialty coffee has been shaped by curiosity, discipline, and a love for the craft. Now, she is also the winner of the UAE Brewers Cup 2025 and will be representing the UAE in the World Brewers Cup (WBrC) 2025

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

Mariam Erin’s coffee journey started when she was a working student in the Philippines while completing her degree in BS Food Technology. During that time, she fell in love with the café environment.

Mariam Erin 

However, after earning her diploma, she worked in reputable manufacturing laboratories in the Philippines for a year or two. Still young and eager to explore other countries, she saw an opportunity in Dubai and took it. As people say, ‘Once you get into the coffee industry, you’ll never go back’—and here she is today.

HUDES: What inspired you to enter coffee competitions?

Mariam Erin: The people around me, the industry itself—I can say that if I weren’t surrounded by like-minded and passionate individuals, I’d never be here. Working with the right people inspired me to contribute to the industry in a way that I can, and I saw the competition stage as one of the best platforms to do that.

HUDES: How do you balance competing with your daily coffee career?

Mariam Erin: The best word to answer that question is “discipline”—creating a pattern that eventually becomes a habit. I’m privileged and lucky enough to be surrounded and guided by my team since day one. 

It has definitely helped me a lot to maintain balance physically, mentally, and intellectually. This can never be a one-man show, and that’s the best lesson and experience I can take from it.

HUDES: What does winning the UAE Brewers Cup mean to you? How has it shaped your approach to coffee?

Mariam Erin: Winning the UAE Brewers Cup, especially in 2021 and 2025, is truly a humbling experience. It’s not just about the title—though, of course, that’s a great honor—but about the impact it gives not only to myself as a coffee professional but to the industry. 

Each time I compete, it always comes with the same purpose and question: “What can I share more with coffee people? Does the industry need another Mariam on stage saying something valuable?”

 

It’s about showcasing the journey of coffee in a meaningful way—whether through the quality of the brew, my technique, or the story behind the coffee. 

Winning is fulfilling and truly an unforgettable effort of a team, but the responsibility that comes along with it is something I make sure not to overlook. I strive to be mindful not only for myself but for the industry I belong to.

HUDES: How have you evolved as a competitor from your first Brewers Cup victory in 2021 to now?

Mariam Erin: When I first won the Brewers Cup in 2021, I was still figuring out who I was as a competitor. I focused heavily on the technical side, trying to perfect every little detail. But over the years, I’ve learned to relax and appreciate the process. 

I’ve become more confident and intentional, focusing not just on the mechanics of brewing but also on the experience I create for those who are part of the competition—whether that’s the judges or the audience. The high-pressure moments don’t faze me as much anymore because I know that the key is enjoying the journey while you’re in it.

HUDES: What’s the most challenging aspect of competing in Brewers Cup? Is it the brewing technique, presentation, or coffee selection?

Mariam Erin: For me, the most challenging aspect is striking a balance between technical skill and creative expression. Brewing requires precision, but it’s also an art form. You want to make sure your technique is spot on, but you also want to tell a story—one that connects with people. 

Choosing the right coffee is also crucial. It’s not just about finding a coffee that tastes amazing; it’s about picking one that allows you to showcase your strengths as a competitor and brings out the best of what you want to convey.

HUDES: Can you take us through your most recent Brewers Cup routine? What was your chosen coffee, and what techniques did you use?

Mariam Erin: My recent winning routine focused on valuing the different perceptions of consumers. As a barista, my role is to elevate and customize their experience according to what they want. 

I want them to feel that they are the main drivers of the coffee industry—consumers and guests set the standard for what’s good and what’s not. Without their preferences, we wouldn’t be at this stage where innovations are happening worldwide to enhance coffee quality.

That idea inspired me to create a brewing device that allows me to brew coffee separately, giving me the freedom to explore different coffees with different brewing approaches. Hopefully, we can release this very soon and share it with the industry.

HUDES: As a FoodTech specialist and Q-Grader, how do you integrate scientific and sensory knowledge into your brewing process?

Mariam Erin: It’s fascinating how my background in food technology and R&D translates into coffee. I feel like I’m still in my field, just moving from one product to another. 

I approach brewing with the same precision I used in labs, focusing on the science behind extraction, water chemistry, and consistency. The sensory side, on the other hand, is about understanding how those scientific factors impact flavor and mouthfeel. It’s all about balancing science and art to achieve the perfect cup.

HUDES: What’s your approach to dialing in a coffee for competition? How do you achieve consistency?

Mariam Erin: I believe every great coffee has its own “best version,” and as a brewer, my job is to bring that out. I focus on sweetness and mouthfeel because these are key indicators of balanced extraction. 

Understanding what the scoresheets require also matters—it’s like playing a game where you aim to hit all the right spots for a good score. But in the end, you still need a winning performance in all aspects.

HUDES: What role does water chemistry play in your brewing decisions?

Mariam Erin: Water chemistry is absolutely essential in brewing. Once I’ve selected the coffee, I customize the water to suit its unique profile. Water can literally make or break the coffee experience, so I pay close attention to mineral content and pH levels. 

It’s about creating the perfect environment for the coffee to express itself fully. Aside from making my own water, I ensure that it aligns with my roast profile so that, at any resting stage, it won’t negatively affect extraction—especially for coffees that are less than 15 days old.

HUDES: You’re involved with Brewing Gadgets and Kubo Studio—how do these platforms influence your coffee journey?

Mariam Erin: These platforms are amazing! They keep me connected to the latest trends and innovations in the brewing world. Whether it’s new gadgets or fresh techniques, I’m always learning. 

My work at Brewing Gadgets helps me stay on top of emerging tools and gear, while Kubo Studio inspires me to think creatively and push boundaries in the way I approach coffee. Kubo Studio is also a small business I’m working on back in my hometown, the Philippines.

HUDES: What’s one brewing technique or principle that you think most baristas overlook?

Mariam Erin: I think, as professionals, we often overlook the importance of drinking coffee intentionally. We forget to slow down and enjoy the moment with our own coffee because we’re so focused on critiquing it—which, of course, is part of the job. 

But a big part of our role is also to create and share meaningful connections with guests without losing ourselves in the process. Coffee can always be technical, and techniques will evolve with each generation, but what won’t change is the fact that we share moments with people. That’s more important than any brewing method that comes and goes.

HUDES: Do you prefer using classic brewing methods or experimenting with new techniques?

Mariam Erin: I believe both are essential. You can’t innovate without understanding the classics. I love experimenting and pushing boundaries, but I always go back to the basics to see how we can improve them or adapt them for new ideas. Innovation is about building on a strong foundation, so it’s important to balance both.

HUDES: How has the specialty coffee scene in the UAE evolved in recent years?

Mariam Erin: The specialty coffee scene in the UAE has grown exponentially, especially since the pandemic. Consumers are more knowledgeable now—they’re more aware of the nuances in flavor and quality. The rise of events like World of Coffee Dubai has also opened up new opportunities for people to connect with roasters, farmers, and baristas from around the world. It’s a really exciting time, and the future of coffee here looks incredibly bright.

HUDES: Do you think there are any unique elements in the UAE’s coffee culture compared to other regions?

Mariam Erin: Absolutely! One unique aspect is the social culture around coffee. In the UAE, coffee is part of daily life and an integral part of gathering—whether with family or friends. It’s more about the experience and connection than just the caffeine fix. And because the population is so diverse, you get this beautiful blend of global coffee cultures, with an appreciation for both traditional and modern specialty brews. Consumers here are willing to go far to elevate their coffee experience—starting as regular customers, becoming home brewers, and eventually even opening their own cafés.

HUDES: Have you seen a shift in consumer preferences in the UAE toward more specialty-focused brews?

Mariam Erin: Yes, definitely! Since the pandemic, there’s been a major shift toward specialty coffee. Consumers are more knowledgeable and have higher expectations for quality. Every month, we see new cafés and roasteries popping up, making specialty coffee more accessible and normalizing it as part of everyday life.

HUDES: How do you think the UAE’s coffee scene compares to other leading specialty coffee markets?

Mariam Erin: The UAE’s coffee scene is growing rapidly and is on par with some of the leading specialty coffee markets globally. With increasing exposure to top-tier producers, roasters, and baristas, the local scene has a lot of potential to become one of the world’s top destinations for specialty coffee.

HUDES: What advice would you give to aspiring coffee competitors in the UAE?

Mariam Erin: My advice is simple: understand your purpose. Competition is about more than just winning—it’s about celebrating specialty coffee and contributing something meaningful to the community. Always remember that the industry is about people, and the connections we build within the entire coffee chain are what truly help us grow as competitors.

Understand the rules, and never be afraid to ask for help from others, especially those with competition experience. The champions you look up to are there for a reason—they know how to ask the right questions. Don’t be shy to reach out to them.

HUDES: What’s next for you in the coffee world? Any upcoming competitions or projects?

Mariam Erin: Right now, I’m working on some R&D and creating approachable educational content at Brewing Gadgets. I’m also developing tools and products that will hopefully make a significant impact on the coffee industry. Another big project is opening my own coffee shop back in the Philippines, which is an exciting new chapter in my journey.

On the competition side, I’ll be representing the UAE at World of Coffee Asia in Jakarta, so our team is currently preparing for that.

HUDES: If you could change one thing about the global coffee competition landscape, what would it be?

Mariam Erin: I would love to see more emphasis on creativity and the farmers who provide the coffee. Often, the rules focus more on technical skills, but I think we need to spotlight the people behind the coffee and highlight how creativity and skill can work together to create something special.

HUDES: What message would you like to share with young coffee professionals, especially in the UAE?

Mariam Erin: Keep learning and growing every day. Coffee is an industry that moves fast, and you have to enjoy each step of the journey. Share kindness, support each other, and always remember that coffee is for people, made by people. The relationships we build in this industry are invaluable, and they’re what truly drive our growth.