David Schomer's Vivace Dolce Espresso Coffee
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David Schomer's Vivace Dolce Espresso Coffee
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Features
David Schomer's Vivace Dolce Espresso Coffee blend has been created to offer the most complex and balanced flavor possible and is superbly suited for single-shot espresso and ristretto drinks. Intense emphasis on research and experimentation has led to the creation of a roasting protocol where the beans are slowly roasted to develop a sweet caramel nature in the cup. The roasting process is tuned to develop coffee flavors to the fullest--then quickly stopped before the oils can "sweat" on the surface of the bean.
Vivace Dolce Espresso features a heavy red-gold crema with a sweet floral presence, balanced with a rich note of chocolate and a complex, sweet aftertaste that lingers on the palate. Available as whole bean in 12oz bags shipped direct 3 day air to you from the roaster.
Please Note: This coffee is shipped 3-day air directly from the roaster to ensure freshness, and cannot be shipped internationally.
David Schomer's Vivace Dolce Espresso Coffee Blogs
4 Blogs
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Bean Counting
Posted By: Archie Neisz
Posted At: Dec 23, 2012 at 5:29 PM
Related Categories:
Coffee and Espresso,
Coffee Talk,
News
29330 views
Green coffee beans are usually shipped in 132lb bags, (60 Kilograms) and world-wide production statistics are compiled on the number of bags.
World production for 2012 includes 88,818 bags of Arabica and 62,440 of Robusta.
To give you perspective on worldwide coffee production and the rarity of some highly prized regional coffees like Hawaiian Kona and Jamaican Blue Mountain that make up a tiny fraction of all coffees, here are statistics for 2012 compiled by the US Department of Agriculture.
Brazil leads the world in total production again in 2012 with 40,200 bags of Arabica and 15,700 of Robusta for a total of 55,900 bags or 7,378,800 lb.
Vietnam is second for total production with 850 bags of Arabica and 24,150 of Robusta for a total of 25,000 bags or 3,300,000 lb.
The United States, mostly Hawaii, (100/0) and Mexico (4,500/200) make up North American production of 4,600 bags of Arabica and 200 bags of Robusta.
Central America produces 14,605 bags of Arabica and 10 bags of Robusta from: Costa Rica (1,600/0), El Salvador (1,475/0), Guatemala (3,840/10), Honduras (5,800/0), Nicaragua (1,800/0) and Panama (90/0).
South American countries including Bolivia (4/150), Brazil (40,200/15,700), Colombia (7,500/0), Ecuador (415/190), Paraguay (25/0), Peru (4,800/0) and Venezuela (880/0) combined to produce 53,970 bags of Arabica and 15,890 bags of Robusta.
Caribbean countries produce 920 bags of Arabica from: Cuba (125), Dominican Republic (475), Haiti (300) and Jamaica (20).
Middle East coffee comes from Yemen at 150 bags of Arabica.
Papua New Guinea, 1,100 bags of Arabica and 50 bags of Robusta, represents Oceania’s total production.
South Asia contributes 1,650 bags of Arabica and 3,685 bags of Robusta from: India (1,640/3,660) and Sri Lanka (10/25).
Southeast Asia contributes 2,580 bags of Arabica and 35,025 bags of Robusta from: Indonesia (1,700/8,000), Laos (0/575), Malaysia (0/1,000), Philippines (30/400), Thailand (0/900) and Vietnam (850/24,150).
Sub-Saharan Africa contributes 9,243 bags of Arabica and 7,580 bags of Robusta from: Angola (0/30), Burundi (225/0), Cameroon (100/700), Central African Republic (0/15), Kinshasa (200/165), Cote d'Ivoire (0/1,800), Ethiopia (6,500/0), Ghana (0/90), Guinea (0/425), Kenya (850/0), Liberia (0/5), Madagascar (25/500), Malawi (25/0), Nigeria (0/30), Rwanda (250/0), Sierra Leone (0/70), Tanzania (500/300), Togo (0/650), Uganda (650/2,800), Zambia 10/0) and Zimbabwe (8/0).
See all 5 comments
3
MannyGate7 Very informative thank you!
2
Philip Coats Interesting to see that coffee comes from such a wide variety of places. Curious to know just how much the taste of each varies (with a similar roast temperature) due to soil composition and other localized variables.
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Dean Dahlstedt Absolutely amazing that coffee is the 4th most popular drink in the world, yet it appears to be produced in such small quantities in many regions. This truly is a special drink. I now know why Hawaiian coffee so expensive. Only 100 bags a year! How many times have I roasted a Panama Esmeralda Gesha or a Kenya AA without realizing that those are the very best of only 90 and 850 bags per year respectively. These fact really make me realize how truly lucky we are to be able to enjoy the very best of this wonderful drink. Great article, thanks.
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paul hees Great stuff, a lot of interesting information presented in a condensed but appealing format. As a big fan of both, it never occurred to me that Ethiopia produces 8 times as much as Kenya. Wondering if China is still growing- thought Yunnan was on course to rival Vietnam? Thanks!
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Health Report: Could Coffee Protect You From Skin Cancer?
Posted By: Whole Latte Love Staff
Posted At: Aug 31, 2011 at 3:17 PM
Related Categories:
Healthy Living
21205 views
As you’re enjoying the last rays of summer, consider that in a few years you could be lathering on the coffee to prevent skin cancer. Findings published in the Proceedings of the National Academy of Science suggests that chemicals commonly found in coffee have the ability to absorb UV radiation when applied directly to the skin. Researchers at Rutgers University genetically engineered mice to suppress the same enzyme that caffeine does in humans and have found that they were slower to develop skin cancer. Because of its ability to suppress ATR, the enzyme responsible for turning damaged skin cells cancerous, scientists have suggested that caffeine could be added to sunscreens to boost protection levels.
In a strange twist, caffeine molecules may also help you develop a nice tan in addition to protecting your skin from tumors and cancer. Caffeine has actually been shown to stimulate pigment cells, urging them to produce more color. So, a safer tan may not be too far on the horizon.
3
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For St. Patrick's Day: Chocolate Stout Latte
Posted By: Mark Jackson
Posted At: Mar 15, 2011 at 11:12 AM
Related Categories:
Coffee and Espresso
23811 views
If you're tired of the same old drinks, break out of the rut with a creative latte. This month's recipe is perfect for the adventurous latte lovers out there.
Ingredients
- 3 shots of espresso
- 6 oz of milk
- ½ oz of Monin Dark Chocolate Syrup
- ½ oz of Monin Caramel Syrup
- ¼ oz of Monin Hazelnut Syrup
- Ice
Preparation
In a tall 16oz glass, combine the espresso, syrup and milk. Stir the contents and add ice. Garnish with whipped cream, if desired, and enjoy!
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Legend of the Irish Coffee
Posted By: Tracy Schafer
Posted At: Mar 15, 2011 at 10:43 AM
Related Categories:
Coffee and Espresso
21889 views
With St. Patrick's Day right around the corner, may the luck...and drinks, of the Irish be with you. Given the upcoming festivities, now is as good a time as any to take a look at the history of one of the most (in)famous, drinks in the world—the Irish Coffee.
In true Celtic fashion, think Leprechauns and pots of gold, the origins of the Irish Coffee begins with a local folklore...Legend has it that the drink was invented in a cafe at the now-defunct Foynes Airport. In 1943, on a particularly nasty winter evening, a flight bound for Botwood, Newfoundland made the critical decision to return to Foynes after several hours in the air. Consider that 1943 was during WWII and commercial air travel was really in its infancy—think well-heeled men and women on a flying-boat voyage. The circumstances of the diverted flight were trying at best and left passengers a little bit more than peeved.
Upon making the decision to head back to Foynes, the captain reportedly sent a Morse-code message to the control tower, alerting ground operations personnel of the impending return. At the terminal, preparations were made to welcome back the crew and passengers. I know, you're skeptical already; but keep in mind, this was the 1940s...flying was a glitzy affair.
Back to the regularly scheduled story...Head chef Joe Sheridan of the airport restaurant was hastily asked to make something to warm the passengers and lift their spirits. He decided to...well...add a little spirit to their drinks. After all what could keep you warmer and happier than a hot coffee and some good old Irish whiskey? As the night progressed and everybody had been served, one of the passengers approached Sheridan to thank him for the hospitality. Making small talk, the passenger asked if Brazilian coffee had been used to prepare the drink...To which Sheridan responded "No, that was Irish Coffee." The rest is history.
From that night forward, Irish Coffee was served to all passengers going through Foynes Airport. The tradition continues to this day; dignitaries arriving at Shannon Airport are still welcomed with a warm cup of Irish Coffee. Want to celebrate St. Patrick's Day in style? Try this authentic Irish Coffee Recipe:
Joe Sheridan's Original Irish Coffee
- 30ml Irish Whiskey
- Freshly brewed coffee
- 2 teaspooons of sugar
- 2 teaspoons fresh whipping cream or double cream
Preparation
Preheat an Irish Coffee Mug using hot water. Try our Stout, Classic or Pedestal version of the mug. Pour freshly brewed coffee into the mug; add sugar and whiskey. Top with cream.
See all 3 comments
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Jesse Nice Another version... ^_^
Cream as rich as an Irish brogue
Coffee as strong as a friendly hand
Sugar as sweet as the tongue of a rogue
Whiskey as smooth as the wit of the land
1
BIll Price Love your website, and that's a nice story about Irish coffee, but... the recipe leaves a lot to be desired.
3ml is about a half tsp whiskey. Perhaps you meant 30ml (1 oz.) or 3 Tbs (1 jigger). Similarly, 2 tsp of whipped cream is an almost invisible amount. More like 1/4 cup (4 tablespoons).
My favorite addition to Irish coffe is to wet the rim with whiskey, and frost it with raw sugar after the glass is warmed. Flaming the glass w 2 tsp whiskey helps seal it to the rim.
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Angelo Palmieri I love Irish coffee in winter when I need something warm and sweet to help me make the day. I like your recipe, Bill, and one of this day I will try it. Thanks, AP
4 Blogs
| Flavor Notes | |
| Aroma Notes | Subdued but gently elegant |
| Taste Notes | Undercurrent of chocolate sweetness |
| Finish Notes | Fruit & chocolate stop just short of richness in milk |
| Palate Notes | Somewhere between crisp & sharp |
| Roast Profile | |
| Roast Profile | Medium |
| Best For Brewing | |
| Espresso | Yes, Ristretto |
| Coffee Condition | |
| Whole Bean | Yes |
| Coffee State | |
| Regular Caffeine | Yes |
| Coffee Packaging | |
| Container | Bag |
| Container Size | 12oz |
| Coffee Type | |
| Blend | Yes |
| Coffee Origin | |
| Where Roasted | USA |
| Country Imported From | USA |
| Review | |
| Customer Review | 4.8 Stars |
| Coffee Review | The Coffee Review |
| Possible Score | 100 |
| Review Score | 88 |
| Reviewer | Coffee Review Staff |
Average Customer Rating
4.8 out of 5
(11 Customer Reviews)
4.8 out of 5
(11 Customer Reviews)
Rated 5 out of 5
Posted By:
Jennifer Hulbert
02/02/2013
Has owned for:
1 - 6 months
Ability Level:
Coffee Lover
Amazing
As a treat, I had to try this espresso. It is ridiculous good. You can NOT mix or mess with this expensive treat. You gotta go straight up. I felt like I needed a sommelier to detect all the fancy notes in this over the top espresso. We love it! It is only a treat based on it price. We can't pull it off every day, it's a weekend thing. Love it.
What's Best About this Product?
The creama is off the charts.
Some Helpful Tips For Using this Product:
Treat it like gold.
The Drinks I've Made With This Product:
Espresso straight up
The Machine I Use:
Gaggia Classic
Does This Product Produce Good Crema?
Off the charts
Overall Rating:
3
Rated 5 out of 5
Posted By:
Jimmy Ludzhev
07/08/2012
Kind of expensive but really tasty!
Overall Rating:
0
Rated 5 out of 5
Posted By:
Dick Williams
10/15/2011
Fantastic espresso! Pick Vita for milk drinks, Dolce is best straight. One of my favorites.
Overall Rating:
0
Rated 5 out of 5
Posted By:
jdevetw
07/13/2009
Fantastic Expresso!
have tried many types of expresso over the years but what I like about this one is that it is smooth and full of flavor! It has beautiful crema and its fullness is great for milk drinks too! I like it straight up or with a tight foam or even as a Latte!
The Drinks I've Made With This Product:
Cappuccino, Latte
The Machine I Use:
Expobar Office Lever
Does This Product Produce Good Crema?
The best! It is caramel color with the sweet crema taste! Love it!
Overall Rating:
0
Rated 5 out of 5
Posted By:
wallatom
11/09/2008
Wonderful coffee
We have tried many of the producers sold by whole latte love and enjoy many, but this is the best. The flavor is rich, but not bitter. The crema is great. It is rich, and smooth and has a great coffee aroma and taste. This has been our favorite!
The Drinks I've Made With This Product:
We make primarily espresso shots, and crema (aka Americano) and occasionally latte.
The Machine I Use:
Jura Capresso S9
Does This Product Produce Good Crema?
Wonderful
Overall Rating:
0
Rated 5 out of 5
Posted By:
Robert J. Gagliano
03/27/2007
Coffee Lover
Great crema, great taste for all types of drinks. Absolutely great espresso shots. I couldn't say enough good things about this and the Vita blend. I use them both.
The Drinks I've Made With This Product:
all types of espresso based drinks.
The Machine I Use:
ECM Giotto
Does This Product Produce Good Crema?
This and the Vita blend are the best espresso in the land.
Overall Rating:
0
Rated 5 out of 5
Posted By:
Michael Ruggiero
12/18/2006
The Ultimate espresso - best for ristretto
Best espresso I've ever made. Granted I live a couple miles away from Vivace so I can buy it with in one day of roasting. If you are interested in making ristretto shots (All drinks at Vivace are made this way) you will be blown away by this coffee. The amount of crema is amazing and the flavor is sweet and complex. This is a Northern Italian style with beans that are on the lighter shade of brown and not oily. You might need to change your grinder settings to be a bit finer and tamp a bit more to get the perfect ristretto but it is worth it. In a city filled with coffee people Vivace stands out as the city's unquestioned best place for Espresso.
The Drinks I've Made With This Product:
Cafe Latte, Cappuccino, Macchiato, Espresso Usually using ristretto shots
The Machine I Use:
Gaggia Coffee Deluxe
Does This Product Produce Good Crema?
YES!!!!
Overall Rating:
0
Rated 4 out of 5
Posted By:
Eusebio Mello
05/15/2006
Glad I Ordered....
After the auburn/gold crema,I was not so sure.I have had "Char"bucks,Illy's and Lavassa beans before and this just looked thin and uneventful in comparison.O.k. don't tell my wife I said this,but I was WRONG.Although it looked thin and two dimensional,when I tasted my first double shot,I was taken for a pleasure cruise.Vivace Dolce is very layered and complex,without being overbearing.It is rich,smooth,flavorful and truely does leave a pleasant aftertaste,that stays with you for some time(in a good way).I give props to this espresso bean and the roasters in Seattle.Fresh roasted and sent by air to Florida.I am spoiled.I will continue to change settings and grinds to maximize the experience,but this was absolutely worth ordering.
The Drinks I've Made With This Product:
Espresso only...
The Machine I Use:
Gaggia Evolution MDF Grinder-Setting "5"
Does This Product Produce Good Crema?
Yes
Overall Rating:
0
Rated 4 out of 5
Posted By:
David Thompson
03/01/2006
The Chocolate Mousse of Coffee
A luscious succulent find. An extreme difference from any bean run thru the machine. I'd never really experienced almost an entire cup full of crema and I have to say I'm digging it. It's almost like the chocolate mousse of coffee. Rich and decadent. Non acidic but not lacking in the dept of cojones. If someone liquified an old red brick this is what it would look like. Wasn't quite the experience out of our Saeco Super Auto at the office but still better than most and distinctive. Should I hold that against the bean? I think not. Giving it the big cinco. Nothing deserves a six. A man's gotta dream...
The Drinks I've Made With This Product:
Espresso
The Machine I Use:
Rancilio Silvia
Does This Product Produce Good Crema?
Kinda almost ONLY crema.
Overall Rating:
0
Rated 5 out of 5
Posted By:
Jeffrey Fonseca
02/27/2006
Very good shot with lots of crema.
I am impressed with the quality, these beans come in two small packs and they last for a while without drying out. It takes me about 2 weeks to go thru a pound and these beans last it and keep the good shots coming. The flavor is medium to me, not too bitter, but not too subtle. I love the complexity of the blend. Sip after sip is enjoyable to the last drop.
The Drinks I've Made With This Product:
Latte with powdered flavor called white heat.
The Machine I Use:
Gaggia Paros
Does This Product Produce Good Crema?
Very good crema every time, a very forgiving expresso as you can have thin or thicker grinds and it still pulls a shot with good crema.
Overall Rating:
0
Rated 5 out of 5
Posted By:
Alan Rothstein
02/14/2006
Great Coffee
Excellent coffee. Lighter roast than I normally prefer but still tastes great. Along w/ Java Joes probably my 2 favortes, although they are very different.
The Drinks I've Made With This Product:
Espresso (ristretto)
The Machine I Use:
Semi-auto (Silvia)
Does This Product Produce Good Crema?
The best
Overall Rating:
0
Have a Question? Then ask the community...
Get answers from in-house espresso experts & customers.
Get answers from in-house espresso experts & customers.
The Buzz
Sandy Heikal
asked a question about a product...
at 04-13-2013 11:50am
0
bigskinz Its for 1-12oz bag Only
0
A A Correct, Schomer's recently changed the size and price of their bags to 12 oz for $28.49. The 3 day shipping is still free though!
Cindy Clements
buzzed about a product...
at 10-17-2011 12:03pm
Vivace Espresso Dolce
I just purchased the Delonghi Magnifica 3300 and I'm looking for the best whole beans to make a full bodied shot with lots of crema. We most often make a cappuccino instead of an espresso. Would you please give me some suggestions? Thanks!
Cindy
0
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0
mjackson ♦ Cindy a great question.
I have lots of suggestions. Coffee of course is very individual and I cant guarantee you will like all of these but I am pretty confidant you will. It is best to use a light to medium roast blend to get the best results with your machine. Here are some suggestions and links.
http://www.wholelattelove.com/WholeLatteLove/malabar.cfm
http://www.wholelattelove.com/WholeLatteLove/monaco_espresso.cfm
http://www.wholelattelove.com/Lavazza/pk_lavazza.cfm This is really a good sampler.
http://www.wholelattelove.com/ParadiseCoffeeRoasters/pr_espnuevo.cfm
These will give you some great coffees and also help you figure out what you like. Have fun
Allen Freeman
buzzed about a product...
at 03-03-2011 5:04pm
0
mjackson ♦ Allen,
It is a little darker roasted bean and it would work ok on a little coarser grind setting. The best beans for any super-auto are going to be a light to medium roast like Lavvaza. I would suggest you try the super auto sampler pack and see what you like.
http://www.krupsusa.com/Consumer+Services/Product+Support/Manuals/Use+Intructions.htm
Or this sampler - http://www.wholelattelove.com/WholeLatteLove/pk_sampler.cfm
Vivace Espresso Dolce
I have been enjoying Monaco Whole Bean Coffee but would like to try another bean. I enjoy Monaco for it is light roasted. I don't enjoy anything to dark. I usually make lattes and cappucinos with my Gaggia (that I just LOOOVE). I was wondering if Vivace Espresso Dolce should be my next pick in coffee beans. If you have any suggestions, I would appreciate your advice.
Thanks a million.
Lattefan
0
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0
WholeLatteLoveS S Here are a few links to light roast coffee
http://www.wholelattelove.com/coffee_espresso.cfm?cid=4&scid=45&bid=69&vid=0&prid=0&crid=0&clid=0
http://www.wholelattelove.com/SupremeBean/sb_diabruzzo.cfm
http://www.wholelattelove.com/AlohaIsland/breakfast_blend.cfm
http://www.wholelattelove.com/MaromasCoffees/maromas_marmea.cfm
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12-27-2012 11:04am |