Espresso Vivace

Espresso Vivace was established in 1988 as a coffee cart in Seattle by David Schomer and Geneva Sullivan. Schomer, a classically trained flutist with a background in electronics and metrology from his time in the U.S. Air Force and at Boeing, approached espresso preparation with a scientific rigor that was largely absent from the industry at the time. His goal was to produce a 'bella tazza'—a beautiful cup—modeled after the traditional Northern Italian style of espresso, which emphasizes sweetness and a rich, syrupy texture.

The company is perhaps best known for its role in the technical evolution of espresso equipment. Schomer was a central figure in the development and implementation of PID (Proportional-Integral-Derivative) controllers for espresso machines, which allowed for precise, stable water temperatures. In 2001, Vivace pulled the first shot on a temperature-stabilized machine, a milestone that fundamentally changed how the specialty coffee industry approached extraction consistency and flavor profile management.

Beyond equipment, Vivace has been a primary driver of professional barista education. Schomer authored the influential book 'Espresso Coffee: Professional Techniques' and produced instructional videos on latte art and barista techniques. These resources helped codify the 'standard practice' for espresso preparation, influencing generations of baristas globally. His work in the late 1980s and 1990s is credited with helping to elevate espresso from a generic beverage to a disciplined culinary art form.

Operationally, Espresso Vivace maintains a focused business model. The company operates a small number of cafes and a roastery in Seattle, all located within walking distance of one another to ensure quality control. Unlike many modern specialty roasters that emphasize single-origin offerings, Vivace is known for its commitment to proprietary espresso blends. This approach reflects their dedication to consistency and the specific flavor profiles they have refined over decades of roasting.

Sourcing and roasting at Vivace are guided by Schomer’s specific technical requirements for espresso. The company’s roasting process is designed to support the extraction of sweetness and the reduction of bitterness, which Schomer identified early on as the primary challenges in commercial espresso. By controlling variables such as grind size, dose, and water temperature, the company seeks to eliminate the inconsistencies that often plague manual espresso preparation.

Today, Espresso Vivace stands as a 'stalwart' of the Seattle coffee scene. While the industry has evolved significantly since the company's inception, Vivace remains a reference point for traditional espresso craft. Schomer continues to oversee quality control and training, maintaining the company's reputation as a laboratory for espresso excellence. The brand’s legacy is defined not by rapid expansion, but by its enduring influence on the technical standards that define the modern specialty coffee experience.