Schomer's Table@Lucidcafé 4 (#)
„Here is the sequence we followed at Vivace, starting in 1988. (In the space of this short article I will not have time to expand and explain each factor in detail. For detail you need my book, Espresso Coffee: Professional Techniques )“
http://www.lucidcafe.com/cafeforum/ schomertable4.html - Cached
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„Owner, Espresso Vivace and your host at Schomer's Table@Lucidcafé“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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Factors in a Perfect Cup (of espresso)
„Owner, Espresso Vivace and your host at Schomer's Table@Lucidcafé“
http://www.lucidcafe.com/cafeforum/factors.html
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„ I serve myself and my guests only the finest espresso I can make. I throw away gallons of bad coffee. David Schomer of Espresso Vivace, even after almost a decade in the business and working with the finest professional espresso machines he can find, says he only creates “perfect espresso” about 20% of the time. What is “perfect espresso?” To Schomer, that means it tastes just like his freshly roasted coffee smells.“
http://gawlowski.com/matt/html/ espresso_faq.html
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„Caffe espresso combined with steamed milk in a ratio of about 5:1 (five parts milk to one part espresso), served in a ceramic bowl shaped cup with a total volume of no more than 7 ounces. The milk may be steamed to a chiffon textured foam in the hands of a master, but it must be of a consistency to blend with the espresso.“
http://www.lucidcafe.com/cafeforum/ schomertable6.html
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Publications - National Coffee Association
„This book by David Schomer of Seattle's Espresso Vivace covers the following factors in making perfect espresso in the commercial application:“
http://www.ncausa.org/public/pages/ index.cfm?pageid=223
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Archived in Vivace