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Starting a New Dream — From Learning to Leading in Coffee
May Myat Khine has begun a new journey—one driven by the dream of owning her own coffee farm and sharing its beans with the world. She is committed to seeking knowledge and striving to reach the highest level in the coffee industry.
Today may be just a small step, but it carries a meaningful purpose: to return home and care for her parents. Her father, once a fighter pilot and later a commercial pilot, is now retired. This inspires her to build something lasting—developing Myanmar’s coffee to become both exceptional and sustainable.
Choosing to study here has proven to be the right decision. The training has given her a clear understanding of the role and responsibilities of a Q Grader, emphasizing the importance of accurately identifying aromas, flavors, and defects.
Today, she has successfully completed this milestone with excellence—marking the beginning of a much greater journey ahead.
From Trial and Error to Precision: The Brew Day Journey
At Brew Day, two different paths led to the same destination—mastery.
Boss, driven by a desire to elevate the café to a true standard, began his journey by roasting coffee himself. Like many who start without structured knowledge, his results were inconsistent. Some batches worked, others didn’t. What he experienced mirrored what others had said—coffee roasting without a foundation often leads to unpredictable outcomes.
“I could do it… but I could never repeat it,” he shared.
That realization became the turning point. Boss chose to step back, to rebuild from the ground up—starting with fundamentals, calculations, and scientific understanding. His goal was clear: master the principles first, then evolve them into his own signature style.
Nutty’s story was entirely different.
Coming from a background far removed from coffee—running a watch business, working in tours, and exploring multiple ventures—coffee was never the plan. But curiosity turned into passion. From once enjoying only intensely bitter coffee, Nutty discovered a new world: drip coffee that was bright, vibrant, and refreshing.
That single experience sparked a question:
“How can something so delicate be so consistent?”
The answer led Nutty into the science of coffee—understanding extraction, balance, and the structured approach defined by Specialty Coffee Association (SCA). What started as curiosity became a pursuit of true understanding.
Two different journeys. One shared goal: consistency through knowledge.
From Passion to Precision: Crafting Consistent Coffee Excellence
Khun Thammaphaioom Pornsattana (Golf) began his journey with a clear goal—to build a coffee business grounded in true quality and professional standards. With strong determination, he enrolled in both Barista and Sensory courses at Thailand Barista School (TBS), laying a solid foundation in extraction, flavor understanding, and customer experience.
Today, he continues that journey by advancing into Roasting. His objective is simple yet powerful: to ensure that every cup served meets the highest standard and delivers the taste his customers expect—every single time.
Roasting coffee is both a science and an art. It is inherently difficult to replicate without a structured approach. However, when guided by clear principles—where roasting can be calculated, measured, and controlled—consistency becomes achievable. Each roast can be repeated with precision, ensuring reliable flavor development and quality.
At TBS, we don’t just teach roasting. We build systems of understanding—so that passion is transformed into consistency, and intention becomes a repeatable result.
From Curiosity to Conscious Brewing
A learning reflection inspired by Kanoot Kong
What begins as a simple enjoyment of coffee can gradually evolve into something deeper — a genuine and thoughtful passion.
Learning pour-over brewing is not just about mastering the movement of a kettle.
It is about understanding an increasingly complex set of variables — until coffee becomes a science.
After completing the training and returning home, everything feels different.
Brewing is no longer random.
It becomes intentional.
Before pouring the water, we can already imagine the flavor we want to create.
Do we want:
bright acidity?
rounded sweetness?
or a fuller body?
With the right knowledge, we can adjust grind size, extraction technique, and water temperature to draw out those desired characteristics.More importantly, learning brings consistency and calmness.
When a cup doesn’t taste right, we no longer panic.
Instead, we analyze — step by step — through the lens of coffee’s seven core extraction variables.
Studying coffee teaches more than technique.
It cultivates:
sensitivity
patience
and awareness
Even when using the same bag of coffee, brewing today may taste different from brewing tomorrow.
And that is where the joy lies:
in experimenting, adjusting, and continuously learning.
What once began as a small interest becomes something far greater.
Coffee is no longer just a beverage.
It becomes a pathway to discovering new flavors — and discovering our own potential to keep learning without limits.
From Curiosity to Mastery — The Story of Khun Mai
From Curiosity to Mastery — The Story of Khun Mai
In a small local market in Sena, Ayutthaya,
there is a humble coffee shop called Wayla Coffee & Bake.
It’s not a big café.
It’s not luxurious.
But it holds something far greater inside—
a deep desire to learn.
Khun Mai — Tidarat Kaownate —
started her journey with very little knowledge about coffee.
She only knew one thing:
: There must be more to “good coffee” than just strength and sweetness.
And she carried one important question with her:
: “What does truly delicious coffee look like… according to international standards like SCA?”
That question
became the beginning of everything.
When Khun Mai came to learn,
she did not come with skills.
She came with clarity of intention.
From someone who didn’t yet understand extraction,
who didn’t know the importance of ratios,
who couldn’t distinguish under from over extraction—
she began learning
one shot at a time.
One mistake at a time.
One improvement at a time.
At first, like many, she chased the idea of a “Perfect Shot.”
But gradually, she discovered something deeper:
Coffee is not about perfection—
it’s about finding the Sweet Spot of each coffee.
She learned to listen to the coffee,
to read the extraction,
and eventually… to control the flavor.
Cup by cup. Shot by shot.
No longer just following a recipe—
but designing taste with intention.
And perhaps the most remarkable part of her journey…
was milk.
From a complete beginner,
Khun Mai developed the ability to texture milk
with a level of smoothness, consistency, and finesse—
that is comparable to a professional instructor.
Which, in reality,
is one of the hardest skills for most baristas to master.
In the end,
Khun Mai didn’t just learn how to make coffee.
She learned how to understand coffee.
From a small shop in a local market,she now holds something that many larger cafés still lack:
Standards. Understanding. And True Intention.
And this is what matters most:Starting from “not knowing” is never the problem.
But choosing “not to learn”—
that is what holds people back forever.
Wayla Coffee & Bake
may still look like a small café to many.
But from where I stand—
it is already home to
a true coffee professional
From Passion to Experience — The Story of Khun Kong & Khun Kate
Mr. Thammaphaiboon Pornwattana (Khun Kong) and
Ms. Kanokwan Auschanalimpakorn (Khun Kate)
come from the world of shipping—and share a deep love for classic Volkswagen cars.
But beyond business and machines,
they carry a vision:
To create a camping space where people can truly relax,
and leave with a memorable coffee experience.
Their journey into coffee did not begin with expertise,
but with honesty.
The first words I told them were:
“You don’t know how to drink coffee…
and you don’t know how to make it.”
And that was exactly the right place to start.
Because in the world of coffee,
the true foundation is not brewing—
it is understanding taste.
They began with Sensory Skills,
learning how to perceive flavor,
how to recognize structure,
and how to align with international standards like SCA.
Then came a moment that mattered.
“Now I understand.”
Khun Kate said it with confidence.
From that point,
they were no longer guessing.
They could distinguish intensity,
identify aroma,
and explore flavors with curiosity and joy.
What started as a dream for a camping space
is now becoming something more:
A place where experience, atmosphere,
and well-understood coffee come together.
Because great coffee is not just about making—
it’s about truly understanding. ☕✨
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