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.
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