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„Techniques of the Barista By David Schomer David Schomer has completed his professional espresso training series with the release of his latest video. Techniques covers: Adjusting the Grind; Espresso Dosing: Leveling and Espresso Packing Technique; Brewing Time/Shot Cut-Off; Thermal Control; and Machine Cleaning, 26' 17" minutes, VHS Price: $79.95 Click Here to Order Caffé Latte Art By David Schomer This instructional video will help you learn to pour hearts and rosettas in your cappuccinos and lattes. These special techniques will set your coffee operation apart from the rest, and your customers will return again and again for that extra touch. 18 minutes, VHS Price: $49.95 Click Here to Order“
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„It certainly beats coffee made by an untrained barista and also is better than the super-automatic machines I have tested. This machine does have the pump power to extract espresso at a full 9 bars of pressure. The pressure rig I put in the head, (a gauge attached to a porta-filter, there is no pressure gauge on the machine) shot up to 14 bar, against a blind filter, after about 10 seconds. The gradual rise in pump pressure assures a very nice pre-infusion of your espresso coffee.“
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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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Café Forum | Coffee Products/Services Page 3
„Box 20658, Seattle, WA 98102 U.S.A - Tel: 206 328-3499 - Fax: 206 324-6087 David C. Schomer - Seattle Author of Espresso Coffee: Professional Techniques, owner of Seattle's Espresso Vivacé - 901 East Denny Way, #100, Seattle, WA 98122 U.S.A - Tel: 206 860-5869 - Fax: 206 860-1567 - Please send us email Venezuela Cafe Imperial - Caracas Instant Coffee, Roasted and Toasted whole beans. Over 70 years roasting experience - Ave. Cucre Entre 1 ERA Y 2 DA, Transversal/EDIF Cafe Imperial Piso 1 Los Dos Caminos, Caracas, Venezuela 1071 - Tel: 582 285-9379/284-6090 - Fax: 582 284-9478 - Email: alejandro@cafeimperial.com Return to Menu Espresso Catering California (Northern) SF Bay Area Espresso Catering - San Mateo Espresso and coffee catering Elegant portable carts or table top service.“
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„Color is maintained and texture is apparent" An espresso coffee can easily be read by an experienced eye, a good shot looks like the one in the photograph to the left. The barista is watching each shot, in endless pursuit of the perfect pour. Using a double porta-filter and 17 grams of freshly ground coffee, perfection is a deep red-brown color that is maintained in the extraction for over 25 seconds and up to two ounces, and a thick texture giving the pour a hanging quality like honey running off the end of a butter knife. Time and quantity are intimately related in an espresso extraction.“
http://www.lucidcafe.com/cafeforum/ schomertable19.html
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Virtual Coffee: How to Choose Your Barista
„How long is the brewing time of the espresso? If the grind has been adjusted correctly, then the time that it takes an espresso (about an ounce to 1 1/2 ounces of beverage) to brew after the machine's pump is started should be no less than 20 seconds and no more than 30 seconds. If it comes out faster, then the grind was too course, and if it comes out slower, then the grind was too fine. A good barista will constantly be adjusting the grind to make sure that the extraction time is proper.“
http://www.virtualcoffee.com/aug/choose.html
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