The culinary art of coffee | David Schomer | TEDxRainier
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- čas přidán 18. 12. 2014
- If you enjoy coffee, this talk will give you a deeper appreciation for all that goes into a great espresso experience. Follow this tantalizing story of how to tease delicate fragrances and complex flavors from coffee into your cup. Through painstaking effort and the science of accurate temperature measurement and years of experimentation, espresso has evolved into a delicious as well as precision culinary art.
David Schomer is the founder of Seattle’s Espresso Vivace, a Seattle area coffee shop and roaster known for its high quality of coffee and roasting practices. Schomer is known within the coffee industry for his innovations, such as how he customizes his grinders and espresso machines to achieve a more constant water temperature, which ultimately leads to a better cup of coffee. Barista and coffee bar owners have traveled to Seattle from as far away as Australia and the UAE to learn from him. He is also credited with developing and popularizing latte art in the US. In 1995, he wrote “Espresso Coffee: Professional Techniques,” and later an updated version “Espresso Coffee 2013.” He has also produced a video course entitled “Caffe Latte Art.”
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I was at this event. It was definitely one of the better talks. Personally, I don't give two shits about coffee, but if that's all you take from this talk, you're missing the point. What I learned is how you can take something you're passionate about, anything, and freaking perfect it. Most people only pursue their interests or business ideas on a superficial level, never breaking it down into its components and perfecting it piece by piece. This guy showed what can happen when that is done. Bravo.
Absolutely right on - there is a lesson that coffee teaches us though - we are surrounded by mediocrity. Imagine if our baker, butcher, car mechanic, teacher all took this approach to "how can I do it better" (and some of them do) what a world we could have.
@@BobStCyr yeah, imagine if we paid our teachers well
Cafe Vivacci coffee is the best coffee that I've ever tasted. Thank you David Schomer for letting me experience the smell of great coffee in my mouth. I have visited your SLU storefront for 7+ years now... since the pandamic, via USPS. Thank you thank you thank you.
This guy could make an awesome Batman villain lol
NOBLE's Makings can totally see this! The plot would essentially be the same as batman forever, except with coffee!
he looks like Clock man
It's his voice. It's got a whispery, creepy guy thing going on.
Coffee is my passion and this talk was one of the best I've seen. kept me interested all the way.
"Interred" Synonyms. (having been interred): belowground, buried, inhumed.
art and love
This guy was an insipation,many years ago when I was starting in coffee industry.
this dude should be a voice actor
Nice talks. Hello from Dakbukso Coffee Roasters from Vietnam.
his voice lol -- at least right in the beginning
So low and breathy. "Georgie.. do you like balloons?"
amazing story to learn
God. Damn. Listening to this was so satisfying.
This particular presentation was more about the art about talking about coffee vs the actual coffee.
This guys voice inflections are funny, he starts his talk whispering coffee on our ears.... not judging just funny... still viewes the full video hahaha
I remember Baelish...
OMG ME TOO!!!
5:20 he's going in
I still like my french press
So instant coffee powder bought (packaged in a bucket on the floor without a lid) from an unlicensed Somalian grocery store, mixed with with rain gutter water heated with a blowtorch, sweetened with high fructose corn syrup.... is the best cup of coffee?
interestingyoutubechannel
Wow!
He's my idol.
Off to the kitchen to raise brew temp on espresso machine.
as the coffee cools, your taste buds are able to taste more of the beverage while not being scorched. The coffee is not improving as it cools.
It is definitely changing a little bit as it’s temperature changes.
Schomer's espresso is a palatable temp when it is served. It's mostly crema, not watery at all. Like warm honey but a little bit thinner.
If only if only the barista sighed the foam on the latte was as soft as the sky
Pour over coffee only gives notes on the roast flavours......I just can't even comprehend how he could think that 😂
awesome talk! oh when he starts to touch himself hahaha
Mulțumesc
The way he pronounced the word "culinary" is quite strange.
萧伟刚 the whole man is quite strange to be honest
He is a hoot. Worked with him for 2 years and I can say there is never a dull moment around him
Actually not strange
What about 27 seconds?
this guy drinks coffee
It would seem to me that in order to eliminate all the variables in Water you might want to use Distilled Water. What say you?
You get a very metallic empty cup. The minerals in water are necessary to bond with the choice to eccentuate the flavour. Like adding salt to your eggs.
My name is Andy Dufresne
We are all romantics, but this...?
Of course he would play flute.
I just learned that I don't have any taste buds.
o.o
your videos are wonderful! I already subscribed to your channel and now I need help to publicize my videos, I can count on you
blah blah blah
55 seconds in and this guy is too annoying to bother listening to.