Greenway Barista
  • Male
  • south side of houston texas
  • Latvia
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back to the chalkboard

Houston is much larger than Portland. Where is our coffee? Time to create it.

Profile Information

What is your position in the coffee industry?
barista, coffee shop owner, barista trainer, coffee roaster, coffee enthusiast, consultant
Where are you located? ( City and Country )
greenway plaza
How many years have you been in the industry?
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
Tell us more about your coffee shop or barista skills.
learning to roast
learning to be a competitive barista
must represent where I am from and where I want to go
What cities or countries are you interested in traveling to?
About Me:
UBC Americas "ultimate barista"
SCRBC competitor
Millrock Competitor
Learning how to roast coffee now.
Jumping into the competitive circuit
Coffee Culture advocate
Graphic design is 2nd to coffee
Donut Jedi Master
About My Company:
Coffee Street combines retail, catering, and consulting of espresso in a convenient location in Houston, TX. Our retail location is Greenway Coffee and Tea in 5 Greenway Plaza.
What is your favorite thing about the coffee industry?

Greenway Barista's Blog

blind tasting

Posted on February 17, 2009 at 6:11am 0 Comments

Honestly, I have never had any real palate refining classes or intense cupping knowledge. I have been to literally hundreds of specialty coffee retailers all over the country, and even some outside of the country, and this is where my palate has been exposed to different forms of coffee. Having said that, if sometimes I seem unhappy with a product or if asked what I think and I respond honestly, it really should be taken with a grain of salt. I am no expert, and I have only fell in love with 3… Continue

The Ghost of Rancilio Past

Posted on February 11, 2009 at 9:30am 1 Comment

has cursed me since '99. Maybe 2009 will be the year Marzocco breaks the curse of the Rancilios.

Tuscany Coffee Greenway is Reopen!

Posted on January 27, 2009 at 9:00pm 0 Comments

finally back in the game, after a 5 month rebuild hiatus. catering kept me occupied but glad to be back on the bar!

Comment Wall (61 comments)

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At 8:11am on June 16, 2009, JohnP said…
At 10:21am on June 5, 2009, David Davenport said…
Hey David, I just realized who you are. Glad your back open, how is business? I will stop by on my way home today and have some of that awsome Black Cat if you are still getting it. Probably around 3pm.
At 9:41am on June 5, 2009, David Davenport said…
absolutely, what's the name of the place and the address. I will be there today.
At 7:25am on April 28, 2009, Hung Nguyen said…
Hi, if you are in Saigon again, don't forget to call me for some coffee cups.
At 10:37am on April 24, 2009, Rob Tuttle said…
I am good for whatever. I prefer to do something hat I can't get here in Atlanta. What is a cool local hangout? You have my cell number...right?
At 1:31pm on April 21, 2009, Rob Tuttle said…
Hey David...I get into Houston at 6:00 Sunday. Want to grab a bite?
At 7:57am on April 10, 2009, Aaron Blanco said…
Just give me a call or drop me an email (email on my website front page or Max has my number) and we'll iron out details.
At 7:57am on April 10, 2009, Aaron Blanco said…
Yeah, bro, I have no problem with that if you want to pick up your share of gas, hotel and common expenses, including van rental and hotel parking.
At 8:16am on April 7, 2009, Aaron Blanco said…
sounds lovely. wish i could swing in and try a couple doubles of it.
At 6:47pm on March 1, 2009, Nat Paolone said…
Hi mate good to hear from you. In response to your question, the the term Barista is relatively unheard of here. Espresso is really in its infancy stages. All the people I teach, I introduce them for the first time to espresso stuff, so its all new. Also the precision and quality of beans and equipment necessary for good espresso is few and far between there. That being said, I do have one client with a LaMarzocco GB5 so its great working with them. However, one thing I learned from working at some of the best cafes/roasters in Australia is that really high end equipment such as a Synesso, GB5, Mistral, Mirage, double-boiler, etc... is not necessary to make great espresso. I have worked with many machines such as ECM, Faema, and other single boilers and produce awesome esresso.

The thing about Vietnam is that most people cannot justify spending more that $3000.00 for a machine, and don't even want to buy a water filter. Most filtered bottle water in Vietnam is sub-standard so this all affects the quality of the coffee.

I may be interested in the room your friend has for lease, if its not too expensive.

Talk soon,


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