Schomer's Table@Lucidcafé 9 (#)
„In my opinion, the best form of the espresso business is if the macchinesti is the owner. If the coffee passion and knowledge reside in the owner he or she will understand the needs of the coffee, and requisition the best equipment and supplies. And, as I have stated, the owner must be present on a daily basis in order to inject his or her love for the coffee.“
http://www.lucidcafe.com/cafeforum/ schomertable9.html - Cached
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„Dear cyber reader, In my travels documenting espresso coffee, I have encountered several individuals in the business that were very enthusiastic about fine espresso coffee. But I have seen very few bar owners that were able to infect their staff with their own zeal. The old truth about running a business holds especially true for an espresso bar: nothing is as difficult as hiring, training, and motivating a staff.“
http://www.lucidcafe.com/cafeforum/ schomertable7.html
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„(It is one thing to tinker around in your kitchen with espresso experiments, but the real test of tools and techniques comes only from skilled professionals working high volume coffee on a daily basis.) Our Ergo-Packer has been redesigned and is available at espressovivace.com. With detachable heads you can order just the replacement piston if you already own the original Ergo-Packer. Ciao for now! Copyright © 1996-99 David C.“
http://www.lucidcafe.com/cafeforum/ schomertable21.html
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„There is no way the chef can turn his or her attention to the coffee, it is just not possible. Waiters and bartenders turn over too quickly to be trained to pull fine espresso, and are often themselves too busy even if they were career people in the restaurant. The situation is roughly the same for many caterers, and hotels seeking to prepare fine espresso for an increasingly sophisticated customer base. To prepare the finest possible espresso, it is the realm of a highly trained espresso specialist using the finest commercial equipment.“
http://www.lucidcafe.com/cafeforum/ schomertable20.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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„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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Archived in Espresso Business, Best Espresso