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Espresso Vivance David Hume Coffee Information Italian coffee machine brewing ESPRESSO

Published: 2026-04-08 Author: World Gafei

Last Updated: 2026/04/08, Espresso Vivance coffee shop owner David Hume David Hume (David Schomer) graduated from the University of Washington in Cultural Anthropology (bachelors degree in cultural anthropology from the University of Washington) and holds a degree in classical flute and modern art from the Cornish School of Art.

Espresso Vivance coffee shop owner David Hume

David Hume (David Schomer) graduated from the University of Washington in Cultural Anthropology (bachelor's degree in cultural anthropology from the University of Washington) and holds a degree in Classical Flute and Modern Art from Cornish School of Art.

David Hume worked as an engineer in his early years, debugging and repairing metering equipment for Boeing aircraft Manufacturing and the U.S. Air Force. In 1988, David Hume, with a "play" mentality, opened a mobile coffee kiosk next to the Washington Mutual Bank Branch (Washington Mutual branch) near Capital Hill in Seattle, named Espresso Vivance as a temporary excess to realize his dream of a professional flute player, not because of how much he really loved Espresso coffee. Vivance is Italian, pronounced similar to [vivanch], a music word meaning "brisk playing". He named his coffee booth Espresso Vivance, presumably hoping to enjoy a relaxed and leisurely life, but the coffee shop has lost money for many years since it opened, mainly relying on his wife and business partner Geneva Sullivan to work on large computer repairs to support its survival.

Turning point: David Hume later traveled all over northern Italy to learn about the various styles of Italian Espresso at that time and to learn the techniques of espresso production. He realized that there was a lack of scientific research in the coffee world at that time, so he applied his knowledge and methods in the field of engineering metrology to the research of coffee roasting, blending, making and so on. The mixing technology of espresso coffee and heated milk (foamed milk) was raised to coffee flower art (latte art). In 2001, a method was found to keep the water temperature constant, so that Espresso coffee is more sweet. Espresso coffee made from espresso beans baked and blended by David Hume has a brown-red color, high consistency, smooth and lingering taste, mellow and sweet, and is regarded by many coffee experts as the best Espresso coffee in the United States. David Hume's Latte jacquard art is also popular all over the world; he is invited to give lectures in Italy, the birthplace of Espresso, and often gives coffee lectures for the European Fine Coffee Association (SCAE) and the American Fine Coffee Association (SCAA). The work Espresso Coffee:Professional Techniques published in 1996 was soon distributed around the world in four languages, collected by many libraries around the world, and is still known as the Bible of Espresso Coffee. On July 30th, the Seattle Times introduced David Hume in a full-page photo, calling him the "coffee prophet" (Coffee Prophet).

Anecdote: it is said that a calligrapher named Nico was so happy after tasting 4 ounces of coffee drinks made of espresso, steamed milk, oranges, vanilla syrup and cinnamon in David Hume's coffee booth that he nearly broke into the rolling traffic on the street and caused a car accident. David Hume hurriedly said to him, "come back, this coffee will be named after you."

Enjoy: David Hume's spirit of scientific exploration and research methods, so that we can taste more delicious Espresso; his flower-drawing technology and art, so that the mixture of Espresso and milk is the icing on the cake, so that consumers get a shock on the basis of satisfying the taste, thus greatly promoting the development of the coffee consumption market. He never lowers his pursuit of the quality of Espresso coffee and does not operate franchisees. There are only three cafes (one of which is just a coffee booth), which is commendable in a modern society with the trend of profit maximization. Joe Monaghan, one of the owners of Caffe Vita's boutique coffee roasters in Seattle and the United States, is David Hume's apprentice. David Hume has never regarded himself as an expert, scholar or master on any occasion. On weekdays, he is still so wooden and quiet, still immersed in the magical world of roasting, blending and making his Espresso coffee. Such coffee people are supreme in my heart!

Espresso Vivance Coffee Shop on Broadway East Street in Seattle's Capital Hill area:

Guests order coffee at the Espresso Vivance store:

On the counter in the Espresso Vivance store, a painting depicting David Hume and his wife's early business:

Espresso Vivance cappuccino and Espresso coffee:

Espresso Vivance Cafe not far away:

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