There was a reason-no, a person-sealing the deal on many overseas coffee professionals' expensive decision to attend the Specialty Coffee Association of America's annual conference when it was held in Seattle in 2005. Yes, they wanted to see the World Barista Championship, and sure, they wanted to visit the hundreds of booths set up at Seattle's Convention Center. But just as important was the opportunity to visit Espresso Vivace and to meet its exacting, globally-celebrated master, David Schomer.

West Coasters are spoiled; they've had countless chances to visit Schomer's Roasteria, stopping by during annual trips to Coffee Fest Seattle. Portlanders and Vancouverites made the road trip easily enough when Schomer's Alley 24 opened in 2005. All along, our overseas coffee counterparts, still recalling visits to Vivace where they walked in expecting to find Schomer wearing the same purple apron he famously sports in his most celebrated instructional DVD, Caffe Latte Art, and often did, seethed.

As one of the most opinionated and respected coffee professionals in the world, Schomer's body of work is applicable throughout the lifecycle of the professional barista. For example, newbie baristas are often encouraged by their friends and bosses to study Schomer's educational DVDs, among them, Techniques of the Barista and Caffe Latte Art. That's when they get hooked, so they find a copy of Schomer's book (recently updated), Espresso Coffee: Professional Techniques, and pour over it, start to finish. As they continue on, mastering latte art, taking up roasting, delving into the mysteries of coffee equipment, and devising their own theories, they look to Schomer again and again for inspiration.

Considering his hectic schedule, it was remarkable that Schomer could lend his noggin for a year in 2005 as one of the judges of Coffee Fest's Millrock Latte Art Competition, but he treasured every moment of it. Looking at the drinks presented to him by competitors, Schomer was more often than not inspired, and indeed, emotionally moved by the dedication of these baristas, whether they were experts at the craft or just getting hooked. “Isn't this exciting?” he would whisper to the other judges. “I'm always excited to see what they'll come up with next.” Indeed, David, the coffee world feels the same way about you.

Barista Magazine: Please tell us about the first encounter with coffee you remember. Was there an “a-ha!” moment when you were a kid?

David Schomer: My first memory of coffee was standing before the big grinder at the A&P in the Wallingford district of Seattle. Clutching my mother's hand, I watched as the great red machine began humming, and out came the fragrance of fresh-reasonably coffee beans grinding into the little brown tin-tie bag. I was at once captivated; an earthy yet sweet smell permanently embedded itself into my imagination. I was four years old. The fragrance was rich with the mysteries of adulthood and utterly desirable.

B-Mag: What was your first experience or encounter with coffee roasting?

DS: At age 16, my sister Marta took me to Pier 70 in Seattle where the Wet Whisker had an in-store roaster. My fishing buddy, and CEO of Caffe Vita, Joe Monaghan, has pieced this memory together and come to the startling conclusion that it was Joe manning the roaster! And it must have been Jim Stewart that poured the just-boiled water over the grounds in a Melitta cone for my first taste of coffee that I ever actually liked. As you know, I have a mission to capture the fragrance of the roasted coffee intact in a cup to be enjoyed as an aroma and taste sensation. I have always regarded the fragrant promise, and the bitter brew that is almost universally made from the heavenly coffee, as a sort of a cruel joke.

Ready to get in-depth with David? Then order this back issue of Barista Magazine!