Vivace’s David Schomer

Since establishing Espresso Vivace in 1988, David Schomer has caught the attention of coffee lovers the world over. In the ‘90s he authored what’s become the bean gourmand’s bible, Espresso Coffee: Professional Techniques —“It sells in every country that can keep the lights on,” and is soon to be available in four languages—and this past summer, Schomer was in London speaking at the Specialty Coffee Association of Europe.

Here, Schomer talks Seattle’s other staple: food.

Favorite way to burn calories: Road cycling. I have done about 100 miles a week in and around Seattle since 1978.

Where do you take out-of-town guests to eat? I like to take people to Red Fin Sushi when the head chef, Katsuo, is working. Fish [there] tastes like candy. I think I could never fill up on it. I just eat until I’ve spent way too much.

What’s your guilty food pleasure? My favorite comfort food is meatloaf and mashed potatoes.

Are you or have you ever been a vegan? I’m not a good enough cook to be a vegan. And with my metabolism and all the cycling, I need a lot of protein.

What’s your desert-island condiment? Stone IPA.

Dessert or appetizer? A seasonal Japanese dessert made by Takara-san.

Three restaurants that sum up Seattle: Hmm, that’s tough… Pomodoro on Eastlake, Ivar’s on Lake Union (you must eat on the dock), and Rover’s. My god, what a pro and artist Chef Thierry Rautureau is!

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