Coffee People: Balkis Mejri

Coffee people.
The Better Coffee Standard defines it precisely: everyone whose life and work are bound to coffee, at every stage of the coffee circle — including those working under coercion, economic dependency, or without pay. Their families. Those who keep them standing.

The industry never stops talking about coffee. It rarely stops to talk about the people behind it. Red Ink Coffee exists, in part, to change that.

Coffee People is a series of portraits. Four questions — their voices.

Who are you and what do you do in coffee?

I am a Food Science Engineer from Tunisia with international research experience at the University of Valencia. My background sits at the crossroads of food safety, analytical chemistry, and product development. I am driven by a simple belief: the science of what is in the cup matters as much as the ritual around it.

Tell us about a moment in your work with coffee that you're genuinely proud of.

One of my proudest moments came from researching Taraxacum officinale — the common dandelion — as a coffee alternative. By roasting dandelion roots under controlled conditions, we developed a brew that was naturally caffeine-free, rich in antioxidants, and carried a warm, caramel-like flavour that surprised everyone who tasted it. It looked like coffee. It smelled like coffee. For people who cannot tolerate caffeine, it offered something rare: a genuine sensory experience without compromise. It won 1st place at university.

What's one problem you see in your part of the coffee world — and why does it matter to you personally?

Coffee in Tunisia and across the Arab world carries something irreplaceable — ritual, memory, hospitality. But behind that warmth lies a gap: contamination, poor post-harvest handling, mycotoxins, and unregulated roasting practices are real, measurable problems that rarely enter the conversation. The tradition deserves better than silence about what is actually in the cup.

What would you change if you could — and what would better look like for you?

Reimagine the Cup: A roasted dandelion root can deliver warmth, depth, and caramel sweetness with zero caffeine. The cup does not have to mean one thing. Science opens new doors while honouring every sip of the ritual.

Protect the Tradition: Coffee alternatives like dandelion do not erase the ritual of sitting down with a warm cup; they extend it to everyone, regardless of caffeine sensitivity, pregnancy, or heart health constraints.

Better in the Cup: Healthier coffee is not less romantic — it is more inclusive. A cup that carries the memory and passes the science. Safer, more transparent, and still deeply meaningful. That is what better looks like.

You are coffee people. Tell us.

Four questions. Any language. Any format.

1. Who are you and what do you do in coffee?
2. A moment you're genuinely proud of.
3. One problem in your part of the coffee world — and why it matters to you.
4. What would you change — and what would better look like?

Include a short bio and a photo from your work environment. Send your answers to redinkcoffee@thebettercoffee.org