Espresso Vivace's staff consistently make some of the best espresso beverages around. Their ""crappy square-plastic"" grinders have a vented fan mounted on the back in order to cool beans that otherwise might get hot and essentially cook as they are ground--a small but essential alteration that many other caffes have somehow missed out on. And, upon reading the board, one is greeted with the information that Vivace's northern Italian style of esspresso preperation includes a cappucino that is very similar to a latte, with a creamy foam that melds seamlessly with sweet espresso, not the cup o' foam that so many have come to expect in this post-Starbucks age. Their espressos, (when drunk within 10 seconds, after which any shot goes sour) at their best acheive the owner's goal of tasting the way coffee smells. Fortunately, the well-trained and professional staff nearly always turn out espresso at its best. Unfortunately, not every drink can be perfect, and the variety that comes out of this unpredictable but reliable art might well be celebrated by patrons rather than bitterly ruled out after one or two experiences. And, to a self-assured individual, being on the recieving end of a little sass can be an envigorating and delightful thing.
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