That is somewhat good news to hear. My less-than-optimistic response to that (I have Dutch ancestry) is that they have good people teaching them on a La Marzocco Linea and there still will be a steep learning curve on the Revival Faema E61. The most important behavior I hope they learn is to sample their machine and to pour out the 'sink shots' rather than to 'pull blindly' and inadvertently serve them up. Greenway baristas are the only ones whom I've seen discard shots in Houston. I do not hold out for a rapid improvement. Parenthetically, Paulie's Restaurant is also sending their baristas to learn at Greenway. I will attempt to practice patience and forbearance - I just dislike paying for it, that's all. Since you were there - what did you think of their espresso?
Greenway has been holding cuppings on Friday mornings. Revival has been improving. James (who used to work at Catalina & Greenway) has been training at Revival. He has been through UBC & 4th (Latte Art)in Chicago's Coffeefest.
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