Barista Magazine

DEC 2017-JAN 2018

Serving People Serving Coffee Since 2005

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boyfriend at the time, but I still made it through. SG: But you've been successful despite losing your teeth and not- worthy-enough boyfriends. TH: Yes, and good things happened in Dublin. It introduced me to the world of international coff ee. Dublin is my favorite place I've been, I think, because it was my very fi rst impression abroad. It was all so amazing and everyone was so nice… and now I com- pare everything to Dublin! SG: I have a feeling you'll have more travel opportunities down the road. If you could go anywhere in the world for coff ee travel, where would you go? TH: I really want to go to South and Central America because I want to visit origin countries. I think because I'm from an origin country there's really something special about our connection to farmers and processing. I think South and Central America would be a big fi rst step for me in learning more about the rela- tionship between origin countries and their industries. SG: What's the most interesting thing happening in Vietnamese coff ee right now? TH: That's a really hard question. The most interesting thing is that we have some baristas that got together and formed a soccer team that meets every week. It's all of the baristas from all over the city. It doesn't matter where you work or how old you are. We get together, divided into teams, and play with each other. We even have a Barista "FC" [football club] Facebook page and uniform. It's interesting, but I also think it's important because it helps our community grow day by day and brings us closer to each other. SG: To wrap things up, is there anything you want to share with an international community of baristas about Vietnamese coff ee? TH: I would love to highlight the importance of joining hands with us in Vietnam. The Vietnamese specialty-coff ee industry is very open to collaboration and would love to invite others to share their experiences with us. I think the next big thing for Vietnamese coff ee is quality improvement. I can see this at cafés all over and we are collaborating on various projects that focus on higher-quality production. We are so close to origin and that's a kind of advantage for anyone who wants to come to Vietnam. We can show visitors our farm, processing, and cafés all in one day. Our specialty-coff ee scene is also very closely tied to projects at origin. And we know each other really well and even if we have diff erent goals, we all share common challenges and the history of coff ee in Vietnam. We can get to- gether and share a coff ee, beer, and chat. It's a really open and free community for everyone. "Several caféowners and producers are working in Vietnam's high- altitude farming area to develop experimental processing techniques that can then be shared with a larger producer community." 71 www.baristamagazine.com

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