Vivace’s new cafe
Espresso guru David Schomer (author of the barista bible Espresso Coffee: Professional Techniques) opened a new Vivace location this week in Seattle across from outdoor gear mecca REI on Yale Avenue.
Schomer has referred to the new shop as an “espresso palace” and uses beautiful italian marble for the counters and bars and has several nifty tile mosaics of latte art on the floor. When I first saw the location several months ago - a new building still largely unconstructed - I was skeptical of how a cafe might look there. But the new building is less an eyesore than most recent Seattle construction and makes good use of concrete in its appearance (which I’m a sucker for) and the cafe takes excellent advantage of stark contrast, ample natural light, and a nice view towards REI’s greenspace.
Barista Kyle J served me up an excellent doppio and I stuck around long enough to watch several new customers receive their first Vivace experience, which often requires a bit of patient coaching from the baristas. I encourage all 14 of my Seattle readers to go check out the place and help set a good example for the newb customers by tipping generously. Word is the new shop will also be serving up some microbrew IPAs if you need an extra incentive to make the trek.
March 18th, 2006 at 4:21 pm
i walked by there last night — it must have been as they were closing. it looked like they were maybe still putting finishing touches on one or two of the mosaics, so i assumed they hadn’t actually opened yet.
next time i’m down that way i’ll be sure to try it out.
March 19th, 2006 at 1:57 pm
Is that Bronwen behind the bar in photo 2?
Mark
March 21st, 2006 at 5:33 pm
Hey, I finally got around to adding your RSS feed, just in time to see an idea for a Seattlest post. So it was doubleplusgood, as I’m trying to get people to start saying.
March 24th, 2006 at 7:24 pm
Hey Tonx,
Maybe you can help. We are a small cafe in Eau Calire, WI that I bought about a year ago after moving back from Seattle, trying to bring the West Coast to the midwest. I used to go to your cafe all the time, loved it and miss it.
We are in the process of purchasing a new espresso machine and are torn between the Synesso two group, or the new semi auto La Marzocca GB5. I would like to get the synesso, but parts may be a problem for us if problems arise due to our location. This is not the case for the La Marzocca. I have worked with a synesso and love the machine, but have not worked with a Gb5.
Any thoughts or opinions would be helpful.
Thanks, Jeremy
P.S. Our blog site is still in the makings, so bear with it.
March 26th, 2006 at 4:31 pm
Mark,
not tall enough to be Bronwen… :)
Jeremy,
I have knocked around a bit on a GB5 and our head barista Kyle has done some work with them. I’ve been unimpressed. The meager under the hood improvements over the Linea don’t make up for the bad ergonomics and higher price. You’d be happier buying an old Linea and PID-ing it and spending the extra savings on a good grinder.
The Synesso is a work of art. A real tool for the barista. You’ll find it easy enough to service it yourself - its parts are less obscure and the folks at Synesso are quick to get parts to you if you need. The Marzocco feels like a tin toy after you’ve gotten used to the Cyncra.
my 2 cents… feel free to hit me at tonx23 followed by the “at” symbol plus gmail.com if I can be of any assistance.
March 28th, 2006 at 12:19 am
I will back Tonx up on this one. But remember, the most important thing is what’s in the cup. The Synesso is a more finely tuned instrument for producing a superior cup. And, as I recall, the Synesso actually costs less.
Mark Barnett has designed the machine with standard fittings and gaskets, so replacing parts or working on the machine usually requires only a modest degree of expertise (skill which someone in your shop should possess anyway).
Your best bet would be to fly out here and spend some time with both machines. Pick what feels best to you.
And remember to visit the V I C.
Kyle
March 30th, 2006 at 6:39 am
Tonx,
We are planning to put up a roastery here in Philippines. How much would it cost us if we get you guys as our consultant.
June 24th, 2007 at 12:44 am
WqEYKR