I was in Vivace&#x27;s the other day and Schomer&#x27;s latest quest seems to be around water. As I understand it they are starting from purified water then adding in their own blend of minerals to achieve the consistency they want. (apparently only the Capitol Hill location is testing this, more here: <a href="http:&#x2F;&#x2F;espressovivace.com&#x2F;index.php&#x2F;water-formulation&#x2F;" rel="nofollow">http:&#x2F;&#x2F;espressovivace.com&#x2F;index.php&#x2F;water-formulation&#x2F;</a>)<p>I have a PID&#x27;d Silvia (<a href="https:&#x2F;&#x2F;www.seattlecoffeegear.com&#x2F;pid-retrofit-kit-for-rancilio-silvia-with-pre-infusion-white" rel="nofollow">https:&#x2F;&#x2F;www.seattlecoffeegear.com&#x2F;pid-retrofit-kit-for-ranci...</a>) and it does make a difference. But man, the black hole that is making repeatable excellent espresso at home doesn&#x27;t end there. You start wondering about your tamp pressure, need a $700 grinder to have consistent adjustable grinds and start roasting your own coffee.<p>It is an expensive hobby, but a tasty one at least.<p>If you pass through Seattle, make sure to drop by Vivace, they define what proper espresso is.