Dear Reader, For years different organizations have approached us to distribute our Northern Italian roast. I say “great but the coffee must be in the customers hands within three days of roasting”. They become strangely quiet at that point. But finally, I have found one that truly respects our bean! I am excited to announce […]
Vivace 34th anniversary espresso tasting This year David will personally prepare one of the rarest coffee cultivars in the world: Mexican Bourbon Pointu Bourbon Pointu, like most coffee varietals, was a natural mutation in the coffea arabica plant. Pointu features a natural sweetness and 40% less caffeine than other arabica typicas. For the […]
Dear Patient Reader, With Ethiopia experiencing civil war and extended drought conditions, I began to search for coffees that might be able to match the quality I have enjoyed for years at Vivace. Coffees from the Sidamo, Yirgacheffe, Harrar, and Guji regions of Ethiopia have been unmatched for flavor intensity, body, notes of blueberry, […]
Hello Espresso Lovers, I’m ready to teach your company how to create the most flavorful and beautiful caffe espresso and latte art. Three days with me and I guarantee you will be making the finest espresso in your city. In this intensive format I will be: -Evaluating and tuning equipment for perfection. -Training baristi on […]
Dear Espresso Lovers, ESPRESSO PERFECTION Preparing caffe espresso as a culinary art By David C. Schomer Available Friday March 19th in our stores and online at www.espressovivace.com Caffe espresso has revealed so many new secrets since I released “ESPRESSO COFFEE 2013” I felt compelled to revisit and greatly expand the information in the book. I […]
Hello Coffee Lovers, For the past three days I have enjoyed our Vita blend that was roasted on February 8th! (It is March 9th today) The coffee was very good. I have tested several refrigerated samples in the last two weeks and I’m ready to state that with proper handling our roasted coffee stays perfect […]
Owners and Managers, In the previous post I mentioned that of course, to achieve a culture wherin’ staff are truly excited about your business, it is necessary to remain fairly small and tightly focused. In an artisan business it is the passion of the owner that is the seed that can grow into a true […]
Owners and Managers, Of course, any business striving to hire and motivate employees to take pride and become personally involved in the company charter, has to be fairly small. The seed of the culture must be the passion of the owner. An authentic passion for coffee that stands the test of time, and the rigors […]
Owners and managers, In the second installment of this series I mentioned that our interview process includes an hour of training on the espresso machine with myself. I can learn a lot more about an applicant going through the espresso training process than I can by sitting and chatting. I’m looking for attitude expressed by […]
Hello Owners, I’m taking a forensic dive into an existing culture of excellence at Vivace over several posts. During this series of posts we can look at all the components of our successful model. Although it works-Vivace staff are thrilled to make our customers happy with our coffee, it is infinitely complex. I’m intuitively able […]