Jonathan wesley White

Male

Profile Information:

What is your position in the coffee industry?
barista trainer, home barista, coffee enthusiast, consultant
Where are you located? ( City and Country )
Holland, MI USA
How many years have you been in the industry?
8 (...kinda...)
Tell us more about your coffee shop or barista skills.
I am occasionally a guest trainer for Midwest Barista School, teaching basic extraction and steaming, advanced extraction and steaming, drink construction, and basic latte art.
About Me:
26.
Filmmaker.
Law Student.
'spro lover.
tea lover.
love lover.
minimalist.
artist, etc.
What is your favorite thing about the coffee industry?
lovin' on the independent stores.
Website:
http://www.artistetc.com

Comment Wall:

  • Mike Spence

    Hi Jonathan, Welcome to bX! Let me know if I can help with anything.
    Mike@SelbySoft

    Oct 10, 2008

  • John Despres

    I'll talk coffee any time! Just repaired two roasters yesterday and am ready to roast!

    Oct 11, 2008

  • John Despres

    A trainer! I just read the article in the Grand Rapids Press about the training going on this week in Holland. In my not so humble opinion, single origin espressos are the only way to go. There' nothing like a Yemen Mattari roasted to Full City in a demi...

    Oct 11, 2008

  • John Despres

    I'm more partial to the El Salvador Bourbons especially the orange bourbon. Today I'm enjoying a Don Pepe Estate grown 100% bourbon from the Boquete region in Panama roasted to a very nice Full City. Wonderful acidity, nice & bright, some toasted nut, a little lemon aroma. Yum!

    Oct 13, 2008

  • Marta Clare

    good morning!

    Oct 14, 2008

  • John Despres

    Nope, Haven't read it. Got a URL? Here's my thought on blends - there are so many excellent SO coffees out there, it'll take me years to taste and enjoy them all if they stopped growing new ones right now. Since the growers aren't going to stop, I'll have many, many new coffees to try and lern non stop. I'm buying small and micro lot batches of coffee and the supply just gets better every year. The Costa Rica beans are so far outstanding this season. I have a shipment of Costa Rica Brumas Dry-Process coming this week that I'm very excited about, also a new El Salvador C.O.E. Anyway, with so many delicious S.O. beans out there, I don't have time or the inclination to fiddle with blending. That said, I do enjoy good blends; I just don't make up my own. I would love to read the article.
    J

    Oct 16, 2008

  • Lorena Slager

    Dafont is dabomb, yo.

    word.

    Thanks for the tip. I'll race you for the watery sleeve tattoo....

    Oct 27, 2008

  • Lorena Slager

    I'm saving up my tips.

    But I also save those for food, so it seems we are in the same boat.

    Oct 28, 2008

  • Jen

    hey man, nice tatt. all's well this side of the atlantic, how u doin? :)

    Oct 29, 2008

  • teresa pilarz

    hey jonathan,
    nice to meet ya at the barista jam and thanks for all your expert help!
    teresa

    Oct 29, 2008

  • Amanda Latham

    Thanks man!

    Oct 31, 2008

  • Rob Dunne

    Im good, cheers for accepting add. just trying to spread the connections transatlantic. like that second pic, flower, pretty sweet.. etching?

    Nov 12, 2008

  • Mike Knorr

    Yeah we'll be around I think. However, if you are in town Saturday we are having our #1 Birthday Party of all time! We are heralding our second year with an early '90s dance party from 10-??. Think Bel Biv Devoe and Cyprus Hill. Check it!

    Nov 13, 2008

  • ivel gontan

    pretty art.

    (:

    Nov 14, 2008

  • Chasse

    nice to meet you!

    Nov 15, 2008

  • Steve MacDowall

    greetings from Canada - Steve

    Nov 16, 2008

  • Miro

    http://www.baristaexchange.com/group/greatlakesbaristas

    Jan 5, 2009