Bloke

Male

Montpelier

United States

Profile Information:

What is your position in the coffee industry?
barista, manager, barista trainer, home barista, coffee enthusiast, industry professional
Where are you located? ( City and Country )
Montpelier, Vermont
How many years have you been in the industry?
16
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
maybe
Tell us more about your coffee shop or barista skills.
I am currently working with NECI to create a syllabus that goes in depth into the coffee industry. I'm spearheading a move to remove a big corporate coffee companie from the NECI campus and trying to bring a local roaster who cares about or industry. (Vermont Artisan Coffee)
What cities or countries are you interested in traveling to?
New York, Phoenix, Poipu, Boston, Montpelier
About Me:
Hardworking and passionate about teaching.
About My Company:
New England Culinary Institute. A small based school that teaches attitudes and egos have no place in the kitchen. We make the effort to teach real life skills and importance of eco-responsibility
What is your favorite thing about the coffee industry?
Love and passion that barista have.
Website:
http://neci.com

Comment Wall:

  • Peter Tam

    OK, but SCAA does not help too much, as proved in the last more than ten years. Good luck.

    Jun 14, 2008

  • Peter Tam

    OK.

    Our coffee theory is really unique, and can help to raise the developing level of the industry. I would promote it and turn it into a professional education, not a professional training for now. That is why we are looking for schools to cooperate for it. In fact, one can learn it better in a few years, not only few days. But, that is a long term project, anyway.

    Jun 18, 2008

  • Peter Tam

    I know that you would not believe it. But, it happens. And, you will see more and more such things from China.

    Jun 21, 2008

  • Peter Tam

    If you search in the forums of coffeegeek, you can find a lot of posts of mine. I talked a lot of our theory, but not accepted by most people there, even if someone accepted some of them.

    The world coffee industry, mainly through SCAA and similars, do not have the good understanding of espresso drinks.

    For example, all of the standards of brewing are not guarantee of the qualified espresso, but only judged finally by tasting it. Most people brew espresso to fit the definite flow time, but not pay attention to its tastes.

    In most cases, it may be over-extracted or under-extracted. If one can turn it to the right extractive point, the tastes will be great.

    This is only a simple description about the brewing of espresso. The whole theory will be much more than this.

    Jun 22, 2008