Espresso Vivace Roasteria
David Schomer’s Blog | Cutting-edge espresso technique and equipment review

Archive for " Jul 2009 "

Artisan Business-Hello Brix

Jul 29 2009
Filed In: General

After “Goodbye Roasteria” I wanted to post a piece about the new bar we built on Broadway at Brix Condominiums.  As you know if you have been reading here, I found out that I was losing my Roasteria Vivace over three years ago.  I have mentioned that we had no advertising and completely packed this [...]

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Equipment Review-Anfim Super Caimano Grinder

Jul 17 2009
Filed In: General

The Super Caimano by Anfim is a flat burr grinder available with a reduced  head speed of 800 rpm.   The burr is 75mm wide and will grind a double shot of espresso in about 12 seconds.  This is the first time I have been able to recommend a flat burr grinder since the Mazzer M-100 was around.
Remember, [...]

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EQUIPMENT REVIEW LaMarzocco GB-3

Jul 09 2009
Filed In: General

Dear Readers,
The Shot
How the world does turn…just a few years ago sweet caffe espresso was impossible due to inadequate machine temperature stability, now you can pull perfect shots right in your own kitchen.
 

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Pictured above is the LaMarzocco GB-3.  This machine has PID control of the brewing temperature combined with LaMarzocco’s superior “water jacket” group head [...]

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Artisan Business Roasteria Goodbye

Jul 02 2009
Filed In: General

In the artist’s rendition above we see Tricia Rhodes and Mary Michaud bringing their classy style to the front bar.  For us Mary and Tricia defined the warm, smooth service style of the Roasteria in their eight years of artistry.  In the upper left corner you see artist Kurt Wenner installing his mural “An Italian in [...]

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David Schomer

Dear Reader,

Welcome and thank you for taking a look at my blog.

My reasons for starting this are to be able to share espresso techniques and equipment reviews with you, unedited. As always I remain true to the coffee and will share with you well tested techniques, glowing accounts of superior machines and grinders if they earn it, and scathing reviews of sub-standard equipment with unflinching honesty.

After twenty- one years in business I have also been amazed by the tenacity and stability of Vivace as a gourmet espresso company. It seems like the longer that you remain true to the coffee the more that you capture the imaginations and hearts of your customers . I found out last year, when my flagship store was seized under eminent domain, that this is worth more than traditional capitol when it comes to surviving as a business. Under the "Artisan Business" banner I will examine the pure pursuit of quality coffee as it relates to sustainability, personal satisfaction, and as a competitive strategy.

In the mix I may add barista profiles and an occasional thought on urban cycling theory and practice.

Thank you,

- David S.

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