David Schomer

David Schomer is a seminal figure in the world of espresso, known for his technical rigor and his dedication to the art of the perfect shot. As the founder of Espresso Vivace in Seattle, Schomer helped define the "Third Wave" of coffee by treating espresso as a precise science. In the 1980s and 90s, he was at the forefront of the movement to improve espresso quality, focusing on variables that were often overlooked, such as water temperature stability, grind consistency, and the development of silky, sweet micro-foam.

Schomer’s contributions to the industry are both practical and theoretical. He was one of the first to advocate for the use of PID controllers on espresso machines, which allowed for precise temperature management—a breakthrough that significantly improved the consistency and flavor of espresso. His book, *Espresso Coffee: Professional Techniques*, became a foundational text for baristas worldwide, detailing the mechanics of extraction and the sensory experience of a well-pulled shot.

Beyond his technical innovations, Schomer is known for his focus on the sensory aspects of coffee. He emphasized the importance of "blonding"—the point at which the espresso extraction begins to lose its sweetness and body—and taught baristas how to adjust their technique to maximize the flavor potential of the beans. His shop, Espresso Vivace, became a pilgrimage site for coffee professionals seeking to understand the nuances of espresso preparation and the importance of high-quality roasting.

In practice, David Schomer’s legacy is the high standard of espresso found in specialty cafes today. He transformed the role of the barista from a machine operator to a skilled technician and artist. His work has inspired countless professionals to pursue precision and excellence, ensuring that the espresso served in specialty shops is a balanced, sweet, and complex experience. For anyone interested in the science of extraction, Schomer’s techniques remain essential reading.