I can't believe David Schomer's name hasn't come up yet, and only a passing reference to his shop Espresso Vivace.
ftfa:
> Only recently, some aspects of the Physics and Chemistry behind the espresso coffee foam have attracted the attention of scientists.
Leaving the weasel-words aside, David at least initiated work on creama (and much more) in 1990s w/ his work, recorded in Espresso Coffee: Professional Techniques[0] c. 1996.
He is camped firmly in the space he helped define in the 90s, and doesn't appear to be going away. He's (in)famous for touring the other shops in Seattle and trying their coffee (espresso), and leaving the cups barely touched, muttering of "lemon defects". After 20 years parked where he is stylistically, he's not getting the attention of people looking for 'new hotness', but if you're for a coffee with its roots in taking measurements, iterating, iterating, iterating and sticking w/ principles at the expense of current fashion, Espresso Vivace is worth a trip. I prefer the "cart" which is a literal hole in the wall beside Chase Bank on Broadway[1].
I'm not a "fan" of many things, and his coffee isn't always my favourite, but seeing no mention of him yet strikes me as absurd.
pre-edit: scanning TFA has me scratching my head even more -- referring to the grounds as "powder" is just wrong. If you're going to bother to fuss this hard over coffee and technique, pedantry here is required.
ftfa: > Only recently, some aspects of the Physics and Chemistry behind the espresso coffee foam have attracted the attention of scientists.
Leaving the weasel-words aside, David at least initiated work on creama (and much more) in 1990s w/ his work, recorded in Espresso Coffee: Professional Techniques[0] c. 1996.
He is camped firmly in the space he helped define in the 90s, and doesn't appear to be going away. He's (in)famous for touring the other shops in Seattle and trying their coffee (espresso), and leaving the cups barely touched, muttering of "lemon defects". After 20 years parked where he is stylistically, he's not getting the attention of people looking for 'new hotness', but if you're for a coffee with its roots in taking measurements, iterating, iterating, iterating and sticking w/ principles at the expense of current fashion, Espresso Vivace is worth a trip. I prefer the "cart" which is a literal hole in the wall beside Chase Bank on Broadway[1].
I'm not a "fan" of many things, and his coffee isn't always my favourite, but seeing no mention of him yet strikes me as absurd.
pre-edit: scanning TFA has me scratching my head even more -- referring to the grounds as "powder" is just wrong. If you're going to bother to fuss this hard over coffee and technique, pedantry here is required.
edit: more links, date clarification
[0] https://www.amazon.com/Espresso-Coffee-Professional-David-Sc...
[1] http://espressovivace.com/index.php/retail/sidewalk-bar/