Espresso Rosetta owners Mercina and Jeremy Schneider are long time residents of Livermore, as well as long time coffee connoisseurs. Jeremy, an engineer gone rogue, is the shop’s fix-it guy with a can-do attitude. He’s always tinkering and discovering ways to make processes more efficient, fool-proof, and fun for baristas and customers alike. Mercina was exposed to the world of coffee at a young age, acquiring first hand experience with coffee techniques from her uncle, David Schomer. Schomer developed what is known as the Schomer method of coffee preparation, which quickly gained worldwide recognition and praise. This method is what is used at Espresso Rosetta today.
The Schomer method is used by many great coffee shops, including Espresso Vivace, Intelligentsia, Stumptown, and now Espresso Rosetta. There’s a lot that goes into this method of coffee preparation, so we’ll spare you the details (you can read more about it in David’s book). Suffice it to say that the owners of Espresso Rosetta have great coffee down to a science.
Want to learn more about our brewing techniques? Read more about the Schomer method on Espresso Vivace’s website.
We believe that good coffee breeds good conversation, and that a simple smile can make your bad day a better one. We train our baristas to uphold Espresso Rosetta’s high quality drink standards, but also to uphold our reputation for excellent customer service. A great tasting cup of coffee is only made better by the great service that goes with it, and we want all of our customers to share in the joy we get from all things espresso.
Our Dolce coffee is a fine-tuned blend of coffees from regions all over the world. Every year, we work with coffee experts to obtain a stable, consistent blend of beans that is then roasted locally in Livermore and delivered weekly to our store and straight into your cups.
Have questions about our coffee? We’ve compiled a list of frequently asked questions about our coffee and shop here!
Why are Espresso Rosetta’s drinks smaller than the ones at other popular coffee chains?
Like many Italian cafes before us, Espresso Rosetta values quality over quantity. Coffee contains many flavors – some amazing, and some not so good. How the coffee is prepared can affect what flavors are present in the espresso itself. Our extraction method (also called ristretto) brings out just the sweet, delicious, and amazing flavors of coffee that we know and love without any of the bitter aftertaste. If we had to put it in steak terms, our coffee is like filet mignon. And that’s pretty damn good.
What’s a ristretto shot?
A ristretto shot simply means that we use the same amount of espresso as you would for a normal shot of espresso, but we allow water to pass through it at a slower flow rate, extracting all the good flavor without diluting the shots with too much water. This results in less bitterness and acidity getting into the coffee, and makes for the sweet, flavorful, and aromatic shot of espresso that we are known for.
Do your espresso shots have less caffeine?
Nope. Even though we pull our shots differently than other coffee shops, they still keep their caffeine content. It’s also important to know that the amount of milk you have in your drink isn’t going to change the caffeine content, either – it’s the amount of shots that matters. So a standard 12 oz latte at Espresso Rosetta will get you the same amount of caffeine as our 8 oz cappuccino, a 4 oz macchiato, or just a 2 oz cup of our dolce espresso.
How long do coffee beans stay fresh?
It depends, but our Dolce blend is best if used within 1 week (2 if you must). Why? You might have noticed that the longer your beans sit, the darker and glossier they become. This is because the oils within the beans start to seep out, changing the flavor and the way they behave when you brew them. Our beans should not appear wet or glossy, but have a nice, even matte finish when fresh.
Should I store my beans in the freezer or fridge?
Neither, actually! This is another myth that has become quite popular. It’s best to store your beans in a dry, airtight container at room temperature. We sell vacuum sealed containers in store that fit a full bag of our beans
Do you sell your coffee beans so I can use them at home?
Yes, we sell our beans! You can stop by our Livermore store to pick up beans in person, or subscribe to regular bean shipments at our online store.
What’s the difference between a latte and a cappuccino?
At Espresso Rosetta, we use traditional measurements for our beverages. Contrary to the lingo used by other popular coffee chains, the only real difference between a latte and a cappuccino is the ratio of milk to espresso. At our coffee shop, a 12 oz latte and an 8 oz cappuccino have no difference except for the amount of milk used (and the cup size they are served in). Both contain 2 shots of espresso and our delicious, creamy microfoam milk. Served with latte art, of course.
Read more about traditional Italian espresso beverages here.
Do medium roasts have less caffeine?
The idea that medium roasts have less caffeine than dark roasts is actually false. Some experts say that the longer a bean is roasted, the more caffeine gets roasted out in the process. Other experts say that caffeine is an extremely stable molecule and doesn’t change due to roasting. Either way, we do know that a darker roast does not have more caffeine than a medium or light roast.
Is the artwork in the store for sale?
For the most part, yes, the artwork is for sale. Save for a few pieces that are part of the permanent Espresso Rosetta decor, art that is put up by local artists is for sale and will have information on pricing and who to contact beneath each piece.
How do I get my art featured at Espresso Rosetta?
Great question! Get in touch with the owners by using the contact page, or stopping by the store and chatting with Mercina or Jeremy in person.
Can I work at Espresso Rosetta?
Yes! We are always accepting applications for baristas. Hopeful applicants can send over a copy of their CSV via our contact page.