Roasting Without Borders: The Human Compass of Alireza Razzaghzadeh from Iran

Before Alireza Razzaghzadeh from Iran ever stepped onto a world stage or calibrated a roast curve with surgical precision, he was simply a waiter in a small café—drawn not by prestige or plans, but by a subtle gravity: the rhythm of coffee, the spark of human exchange, the quiet choreography behind the bar. 

Alireza Razzaghzadeh from Iran

Years later, his journey has become anything but quiet. Now a roaster, coach, competitor, and co-founder of Niji Coffee Co., Alireza moves fluidly across countries and disciplines, driven not by titles but by a deeper question: What can coffee become when you listen to it—and to the people who carry it? His story is less a résumé than a dialogue: between craft and emotion, discipline and intuition, solitude and solidarity. This is a portrait of a man who roasts with intention, coaches with heart, and walks the long road of excellence not for applause—but for connection.

HUDES | Worldwide Digital Magazine for Manual Coffee Brewers

My name is Alireza Razzaghzadeh, and I’m originally from Iran, but I’ve been living and working in Türkiye for many years. I’m a coffee professional with over a decade of experience, currently working as a roaster, trainer, competitor, and coach. I’m also the co-founder of Niji Coffee Co.,and I provide consulting services to cafés and roasteries across the region. My focus is on quality, education, and pushing the boundaries of what coffee can be—whether it’s on stage at competitions or behind the scenes at a roastery.

How did your journey in coffee begin? Was there a defining moment that pulled you into this world?

My coffee journey started humbly as a waiter in a small café. I was drawn in by the energy, the rituals, and the human connection around coffee. Soon, I became a barista and even launched my own Cold Brew brand, Kold Monster. 

Driven by passion, I made a bold move—leaving university and relocating to Georgia to continue working as a barista. After a year there, I returned to Tehran, this time diving deeper into roasting, quality control, and training.

I worked for several years in Tehran’s specialty scene, but due to international sanctions, we didn’t have access to SCA certifications. That limitation pushed me to move to Turkey during the pandemic to continue my journey professionally. 

Here, I started my SCA education, eventually became an Authorized SCA Trainer (AST), and stepped into a more global role in the industry. Later on, I entered national competitions—and that’s when everything accelerated.

You’ve been involved in many competitions as both a competitor and a coach. What keeps you motivated to compete and support others?

For me, competitions are not about ego, status, or trophies—they’re platforms for learning at the deepest level. I see them as pressure cookers where knowledge is condensed, tested, and refined. Every competition I've joined has pushed me to dissect coffee from new angles—technically, emotionally, and intellectually. It’s not just about executing a routine; it’s about questioning everything you think you know and discovering more nuanced answers.

As a coach and educator, this matters deeply. I believe I can only guide others effectively if I, too, continue to challenge myself. That’s why I compete—not to prove something, but to learn something, so I can give more to my students. Coaching isn’t just about transferring knowledge; it’s about staying in the trenches and evolving together. Competitions allow me to bring back insights that you can't find in books or classes—insights that shape better baristas, better roasters, and ultimately a better industry.

What was your experience like at the World Coffee Roasting Championship 2024? Any special memories or challenges from that event?

The World Coffee Roasting Championship 2024 was a defining chapter in my journey—not only professionally, but personally. It challenged every part of me: my technical skills, my mindset, and my ability to lead under pressure. But what truly made it unforgettable was the team behind me.

I had the privilege of preparing for this competition with a beautiful support network we called Team Collaboration. It wasn’t just a name—it was a philosophy. My team included amazing people like Kevser Atmaca, Bagus Satiawan , and Gökhan Selamet. 

They brought their hearts, expertise, and energy into every step of the preparation. I also traveled to Kazakhstan to master the Stronghold roasting system, where I was warmly welcomed and guided by David, Chihoon, Aygrim, and Klim. Their support made all the difference.

One sweet memory that stays with me is something Bagus said to me. He reminded me that I used to always mention how stressed I felt before competitions. I smiled and told him, “Yes, I do feel stressed before the competition. But once I'm on stage, I start enjoying every second of it. The stress disappears completely.” That moment captured the shift I’ve gone through—not just as a competitor, but as a person.

Finishing 8th in the world was an honor, but the real reward was the knowledge, the friendships, and the shared passion that carried me through. It proved to me, once again, that coffee is never just about coffee—it’s about people.

As a coach in WCIC and TrCIC, what’s the most fulfilling part of mentoring competitors?

Coaching in competitions like the World Cezve/Ibrik Championship (WCIC) and Türkiye Cezve/Ibrik Championship (TrCIC) has been one of the most emotionally rich and professionally fulfilling experiences in my career. Because being a coach is not just about teaching coffee techniques—it’s about guiding a human being through one of the most mentally and emotionally intense journeys they’ll ever face.

The psychology of a competitor moves like a sine wave ;sometimes they’re full of confidence and inspiration, and other times they fall deep into self-doubt and pressure. As a coach, my role is to hold space for both. To balance them. To steady the lows and protect the highs. And sometimes, when the time is right, to elevate them ; to help them believe they can fly higher than they ever imagined.

That’s what happened with Kevser Atmaca, who I had the honor to coach. Seeing her take 2nd place in the World Cezve/Ibrik Championship was a moment of immense pride. But even more powerful was watching her grow, push through difficult moments, and discover her voice on the world stage. She wasn’t just competing ; she was inspiring.

The most rewarding part of coaching is witnessing these transformations. Helping someone move from fear to freedom, from doubt to clarity. And in doing so, I grow too. Because every competitor I coach teaches me something in return—about resilience, creativity, and what it really means to serve coffee with heart.

How would you describe your approach or philosophy when it comes to roasting coffee?

For me, roasting is a dialogue ; a form of communication between the coffee and the roaster. It’s not about control, it’s about listening. I don’t believe in dominating the coffee with technique. I believe in understanding its nature, reading its energy, and making decisions with both logic and emotion.

Roasting is thermodynamics, yes !

but also psychology, rhythm, and trust. Every coffee has a unique voice. Some coffees need space and time to speak; others need momentum. My job is to recognize that and adapt. I always start with the material—how it was processed, its density, its moisture, its intention—and then I build a roast that highlights its identity.

I tend to use a clean, structured, and purposeful approach. I focus a lot on energy management , especially in the exothermic phase. I believe the way you control airflow and heat during that stage tells you everything about the final character of the cup. I often use air to manage radiant energy and aim for clarity, balance, and length in the cup.

What’s your typical process when developing a roast profile, especially for competition coffees?

I’ve had the honor of roasting for many national and world-level competitions—both as a competitor and as a coach. Every time I take on a competition roast, I treat it with deep respect. For me, it’s not just about coffee—it’s about carrying someone’s vision, emotion, and message to the cup.

The first thing I consider is which competition the coffee is intended for. Each format brings its own expectations, priorities, and sensory focus. That means each one requires a different roasting strategy. I don’t believe in a one-size-fits-all approach. I adapt my style to serve the specific context of the competition.

Once that framework is clear, I start with a deep analysis of the coffee’s physical and sensory potential. I look at density, moisture, processing method, variety, and more. Then I begin test roasting with a clear methodology , but I stay open to surprises. I taste everything, track details precisely, and make adjustments with purpose.

One of the most important parts of this process is emotional. I ask myself not just “is this balanced? but “does this leave an impression?” I want the coffee to tell its story honestly, without being over-manipulated.

Over the years, I’ve come to believe that the best competition roasts are built on both discipline and intuition. I use structure and data to guide the roast, but I also know when to let go and trust my hands, my senses, and my experience.

Do you prefer working with certain origins or processing methods? If so, why?

Rather than having fixed preferences, I focus on potential. I don’t choose coffees based on where they come from or how they were processed

I choose them based on what they can communicate. Each origin, each processing method has something unique to offer, and I try to approach them without bias, letting the coffee speak first.

What I value most is clarity, structure, and emotional impact in the cup. If a coffee—regardless of origin—can express its identity with precision and balance, then I want to work with it.

Over time, I’ve also built strong relationships with producers who share that same mindset. For me, it’s not just about flavors—it’s about shared intention. When the farming, processing, and roasting all align around a common vision, that’s when a coffee truly shines.

So in the end, I don’t chase origins—I chase alignment.

What makes a good coach in your opinion, especially in the context of coffee competitions?

A good coach isn’t just a technician—they’re a mirror, a guide, and sometimes even a lifeline. In coffee competitions, where emotions run deep and perfection is the expectation, a great coach brings both structure and sensitivity. They understand when to push, when to protect, and when to simply be present.

For me, coaching is about building trust first. Without it, no technique or strategy can truly land. A coach must read not only the routine, but also the person behind it. They must hold space for self-doubt, for ambition, for the waves that every competitor goes through.

In 2025, I had the incredible privilege of working with Janine de Laar as my coach for the World Brewers Cup. Her approach was precise, clear, and incredibly human. After the national competition, I went through a psychologically difficult period—mentally exhausted, emotionally drained. But Janine had the sensitivity to see exactly where I was, and the clarity to guide me through it. With the right words, the right timing, and a sense of calm leadership, she helped me realign with myself.

And one thing she constantly reminded me was: “Don’t forget the fun part.” That phrase may sound simple, but in the intensity of world-level preparation, it brought me back to joy. It reminded me why I compete in the first place—not just for rankings, but to share, connect, and evolve.

Her coaching left a lasting mark on me—not only as a competitor, but also as a coach myself. Today, when I guide others, I carry that lesson forward: push with knowledge, but hold with heart.

How do you balance being a coach, a roaster, and staying active in the community?

Honestly, it’s not easy. Balancing all these roles takes a lot out of me—mentally, emotionally, and physically. Coaching, roasting, competing, consulting, staying involved in the community... they each demand full focus, and sometimes they pull me in different directions. There are days when it feels overwhelming. But I choose this path consciously—because I believe in the impact we can create when we give ourselves fully to our craft and our community.

The truth is, every role feeds into the other. When I roast, I learn things I can teach. When I coach, I gain perspective that shapes my own growth. When I engage with the community, I stay connected to why I started this journey in the first place. That synergy is what keeps me going—though it comes with a cost: it requires energy, discipline, and deep self-awareness.

I’ve learned that balance isn’t always about equal time—it’s about honest prioritization and staying emotionally present. Some days I need to be the teacher. Some days I need to be the student. And some days, I just need to be a human—resting, reflecting, recharging.

What helps me most is remembering my why. I didn’t come into this industry for recognition. I came to learn, to share, and to contribute. That reminder keeps me centered, even when things feel heavy. And as long as I can still serve with integrity and heart, I’ll keep walking this path.

Could you share more about your involvement with Niji Coffee, Cezve More, and Atmaca Coffee?

I’m currently working across several projects that represent different dimensions of my role in the coffee industry—ranging from sensory development to strategic leadership and international trade.

At the moment, I’m officially based at Atmaca Coffee, where I focus on green coffee sourcing, import-export operations, and building relationships with producers. I also contribute to broader strategic efforts around international growth and quality control. This position allows me to operate as a bridge between origin and market, helping ensure transparency and excellence throughout the supply chain.

Niji Coffee Co. is a specialty roastery brand under the umbrella of Atmaca Coffee, and I’m proud to be one of its co-founders. I’m responsible for green coffee selection, profiling, and roast strategy. Every coffee we bring in is carefully evaluated and crafted to express clarity, terroir, and purpose. For me, Niji is not just a brand—it’s a space for values-based roasting and education.

I also serve as a mentor and consultant at Cezve & More, where I lead beverage development and help shape the menu. My approach there is rooted in emotion-driven design—creating drinks that reflect both technical precision and cultural expression.

Each of these collaborations allows me to contribute in a unique way—whether it’s as a mentor, a strategist, or a craftsman. But they all come back to one shared purpose: advancing coffee through clarity, integrity, and human connection.

Are there any current or upcoming projects you're particularly excited about?

Yes—there are two very meaningful directions I’m currently focused on.

The first is about the Cezve/Ibrik Championship. I feel that this story isn’t finished yet. We’ve built something valuable through our journey in this competition—a foundation of culture, craft, and emotional connection. And I believe this story needs to be completed. I genuinely think that Kevser Atmaca should represent Turkey in the future, and I’d like to support her in continuing this legacy. There’s more to say, more to show, and more to honor through this beautiful tradition.

The second project is more personal. After competing in the World Brewers Cup 2025, I realized how deeply connected my competition story is to time, discipline, and identity. I want to share this journey—not just the result, but the process. That’s why I’m planning a tour across Turkey, followed by visits to nearby countries like Azerbaijan, Kazakhstan, the Emirates, Iran, and eventually Europe.

This tour will include collaborations, pop-ups, bar takeovers, and conversations where I’ll tell the story of what 1,157 days of preparation felt like. I want to connect with people not through medals, but through meaning. Through timing, mistakes, breakthroughs—and the joy of never giving up.

And of course, I remain open to new ideas, collaborations, and shared projects. If there’s alignment in purpose and passion, I’m always ready to listen and build something together.

What do you hope to see in the future of coffee—both in Türkiye and globally?

In Türkiye, I hope to see a more fair, transparent, and truly supportive coffee community. A space where young baristas uplift one another, grow together, and take an active role ; not only on the competition stage but in the decision-making and leadership of our industry. I believe it’s time for a new wave to rise. One led by empathy, collaboration, and collective strength—not ego or control.

To be honest, I’ve often felt emotionally distant from the coffee system in Türkiye. Despite giving my best, I rarely felt genuinely supported. Strangely, I received far more encouragement and belief from the international coffee community. That contrast shaped the way I see both myself and this industry.

Still, I haven’t lost hope for Türkiye. I believe the next generation can—and will—create a warmer, braver, and more open space for everyone.

On a global level, my vision is deeply personal. I grew up in Tehran, Iran. That’s where I fell in love with coffee, but also where I realized how hard it can be to access knowledge, resources, and opportunities. We were eager to learn, but many tools simply weren’t within reach. That experience stayed with me. And now, as a coach and Authorized SCA Trainer, I feel a deep responsibility to support countries and communities that are still in the process of building their coffee infrastructure.

I believe we all share that responsibility. The coffee industry can only grow if we grow together. When we support each other across borders, when we share knowledge without gatekeeping, and when we celebrate each other’s voices—we move the entire culture forward. Coffee is global, and our community should be too.

What message would you like to share with young baristas or roasters looking to follow a similar path?

Be patient and be honest with yourself.

This path is beautiful, but it’s not easy. There will be moments when you’ll feel unseen, unheard, or even defeated. But if you truly love coffee—if you're here not just for success, but for meaning —then stay. Keep showing up. Keep tasting, questioning, practicing. And most importantly, keep your heart open.

Just stay consistent. Learn deeply. Surround yourself with people who lift you, not drain you.

I started as a waiter in a small shop. I made mistakes. I fell many times. But every step—even the hard ones—taught me something I now give to others.

So if you feel lost sometimes, it’s okay. You’re not alone. Just don’t stop. One day, your story will guide someone else. And that’s the most beautiful part of all this. (Hudes Magazine)