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- What is your position in the coffee industry?
- barista trainer, consultant
- Where are you located? ( City and Country )
- Saigon, Vietnam
- How many years have you been in the industry?
- 5
- If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
- yes
- Tell us more about your coffee shop or barista skills.
- HI, I love everything espresso. I became extremely passionate while working in Sydney Australia for a top roaster, Tobys Estate. I went on a trip to Vietnam in 2007 and never left. I began working privately, coffee consulting/barista training in Vietnam. I then became training manager for a large Italian coffee roaster. I travel throughout Vietnam, Cambodia, and Laos barista training, managing staff and so many other variables associated with making great coffee. I speak mostly Vietnamese during my trainings which is essential in this country. The challenges here are many but its great! My passion continues to grow. Espresso is new to Vietnam but the country has a long history of coffee, introduced by the french over a century ago. Vietnamese coffee is quite different as it is usually roasted with many things such as butter, corn, soy beans, cocoa, etc... This has created a coffee culture associating coffee flavour with many other additives. It will be a while before the locals take to espresso but it will come. For now the market is focused on tourists and expats living in Vietnam.
- What cities or countries are you interested in traveling to?
- Every continent
- About Me:
- I graduated with a degree in Environmental Science and also studied Fitness and Human Nutrition and have worked in these and various other fields. I have lived in Korea, Japan, Italy, Australia, and now Vietnam. Experiencing different cultures is addictive, but definately challenging. Vietnam is my home now and probably will be for a while.
- What is your favorite thing about the coffee industry?
- Forging passion among baristas
- Website:
- http://tobysestate.com.au
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thanks for suggestions, if possible, please give me the address or show me how to find them.
About Kita, I think you should train them more. I got a cappuccino this morning, its taste was not good.
About ZannBar, their coffee is fine. I have an experience that I should not take a coffee cup in early morning. its taste is terrible. The problem manybe warm-up time. I tried 2 espressos. it was same.
This weekend, I am travel to Phnom Penh for my business. Pls tell me where I can enjoy the best shot.
Thanks
it's all happening over here.. roasting, cupping, training, practicing etc. All in all, having a great time. When am too expect a visit from the Natsta?
I already visited 2 coffee shops that you suggested. Zan z Bar is nice place. Their espresso is quite good. However, its quality is not stable.
I have visited several mornings. Some days are good, others are not good. Sometimes, I went there twice a day. it was good in the morning and not good in the afternoon. It tasted sour. Honestly, I am not professional cupper. I try to teach myself how to taste it based on my memory. You know that Hochimih does not have any school to teach people how to taste the coffee. I think you can teach me how to taste the espresso.
About the Kita coffee house, I think i don't want to taste their coffee anymore. If i am right, they use Lavazza coffee like Zanzbar. I don't know why its espresso is not good. I saw they use SN espresso machine. it maybe their barista's skill.
Presenly, espresso of GJ and coffee bean & tea leaf is not good. it tastes dull, bitterness. The crema is weak. I really don't know why. if you knows something, pls share.
I have three coffee shop , and I use the Synesso , GB5 , lever machine . . . is it good ?
I think , it's funny , and can make the difference coffee favor . . ..
so ,what are you go in for?
I can't understand what u mean of the low-quality . . .every one country have their culture . . .it's seems. . ..
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