barista, barista trainer, coffee roaster, coffee enthusiast, industry professional, consultant, service tech/repair, supplier, entrepreneur
Where are you located? ( City and Country )
Ho Chi Minh City (Saigon), Vietnam
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.
Founder & Director: building.coffee in HCMC Vietnam
Account Manager and Rep for Modbar/LM USA. Studying Vietnam's coffee industry, working with producer partners, building and cultivating a Specialty Coffee Community in Ho Chi Minh City.
roasting, customer support, training and education, quality control- olympia coffee roasting (olympia, wa)
roasting, retail cafe consultancy and training - independent
production specialist, roaster's assistant, training & education, customer support - batdorf & bronson coffee roasters (olympia, wa)
barista, staff manager, trainer, consultant - mod coffeehouse (galveston, tx)
What cities or countries are you interested in traveling to?
all of it.(but staying safe in Vietnam for a while)
i'm enthusiastic about everything coffee: origins, varieties, processing, roast styles, grinding and brewing, tasting, toys, sustainable solutions...
i travel well, enjoy slow-ness as well as fast-ness. and i read as much as wakefulness will allow, and then some...
What is your favorite thing about the coffee industry?
constant change, constant excitement, a lack of constants... To study coffee is to study everything in the world: politics and culture, people and individuals, agriculture, biology, manufacturing and processing, shipping and logistics, storage and preparation, trial and error and the scientific method, evolution, flavor and taste, physics, business and craft, challenge and triumph, blessings and curses, euphoria and enlightenment!
Great job judging, and way to go at the Brewers Cup! I accidentally took home Batdorf & Bronsons Hario kettle during my last practice at the facilities. I apologize for the theft, I know I couldn't do without my Hario Kettle. I'll be coming down to Olympia on Friday (It's the next day I have off) to bring your baby back, as well as a few thank you notes to everyone involved at B&B. I can't begin to thank you all enough for your generousity and support; I never envisioned my performance going so poorly, so I truly hope there wasn't a negative whiplash vibe felt in your guy's direction. Honestly, I wouldn't have changed a thing. Sometimes a bit of initial dissapointment can go a long way towards positive reinforcement. There's way more lessons burried deep in this experience, and I can't wait to uncover them all. Mostly though I think what was the most amazing thing was the sense of community I felt throughout Olympia. Oly, B&B, & EP have done so much to create one of the most important coffee scenes in America. I know you all have a lot to be proud of, as I'm sure you are. Thanks again Will. I love you to bits.
Hey Will. I have a question for ya. We just built our own pour over station. Its a 4 group we made out of wood and painted. Saved us a lot of money. Have you had much experience working a pour over station and what suggestions can you share. I think we are the first coffee shop in Houston that is trying it. Also, not sure how to charge for customers and such. Whatever info you can give is appreciated. thanks.
Hey Will. Glad to hear the good news about Mod. My coffee roaster Fontana Roasters here in Houston are buddies with the owner there so I get updates now and then. My apologies for being out of touch. My wife and I had our first baby a few months ago and my schedule is still in major flux. I will keep in touch. Take care
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