If you woke up this morning with an insatiable craving for a muy mucho grande hazelnut double-mocha latte frappuccino with nutmeg straight from the fields of Djibouti for just under $8 a cup, then Nancy Dix’s business may not be the place for you. If, however, the figurative cream in your coffee is actually coffee, the way it was originally meant to be brewed and served, then Nancy Dix’s brand-new Viva Espresso has a singular delight in store for your senses that will make you positively giddy you decided to set your alarm to wake you up half an hour early.That’s largely because Dix is on a mission of sorts: She wants to let others worry about trendiness while she devotes her passion and talent to the service of authenticity and the elegance of simplicity.

The philosophy is manifest when asked if she views national coffeehouse chains as the competition. Dix, a first-time business owner with a degree in art education from what is now Salisbury University, noticeably bristles at the thought.
“I really don’t think Viva Espresso is any more like a chain coffeehouse than a privately owned restaurant is like a McDonald’s,” Dix averred politely. “Competitors basically have the same goals, whereas we’re actually going for something quite different at Viva Espresso. We’re here as an alternative for people who think coffee has been overly mass-marketed and commercialized, as well as for people who have a genuine interest in, and curiosity about, the true art and science of coffee preparation and presentation.

“To be honest,” Dix’s soft, even tranquil, voice continued in contrast with the clattery din of contractors, carpenters and construction workers buzzing away to ready her entrepreneurial baby for its grand opening “we probably have more in common with an upscale wine bar than anything else, because the approach we take to our product is essentially the same as vintners and oenophiles take to wine. There is a truth and purity about what goes into making coffee what it is, and has been, for generation upon generation of people around the world. We feel that experience is currently underrepresented in America, so it’s our goal to bring that experience to the Eastern Shore, to a community that we feel is poised to embrace it.”

But being the prime exponent of espresso authenticity in Salisbury doesn’t come without the requisite street cred — or maybe that should be field cred. That’s why Dix became a certified barista — no, not barrister, or she would be practicing British law in a white powdered wig and black robes. A barista is a person who has acquired a level of expertise in the preparation of espresso-based coffee drinks. Think of a barista as a coffee sommelier, and like the science of sommelier, barista craft has institutes, classes, certifications and even a world championship devoted to it. The word “barista” is Italian in origin, and even though coffee isn’t grown in Italy, the Italians are the ones universally credited with refining and perfecting espresso preparation and presentation to its current state of the art.

“I’ve set up Viva Espresso to be absolutely true and faithful to the philosophy and gifts that Italy has given the world when it comes to coffee,” Dix assured. “That’s why the menu was structured in a way as to distill the product down its four primary constituents.”

By that, Dix means the four basic types of Italian coffee. First, there is the famous cappuccino, which consists of equal parts milk foam, steamed milk and espresso. Slightly less elaborate than cappuccino is true macchiato, which is just milk foam over espresso (no matter what some coffeehouse menu boards try to tell you). Not as well known in the States but equal in stature is con panna, which loses the milk but leaves a luscious layer of whipped cream in its place. And, of course, there is the first preference of purists around the world: straight espresso — no fluffs, no frills.

You may count on some fluffs and frills, however, within Viva Espresso’s warm accommodations. The stage is set for your unique experience with soft lighting washing over earthy rust-colored carpeting and stately wing-back chairs nestled among cushy low-slung chairs with built-in tables, all scrupulously designed to ease your mind and cradle your body while Dix’s product arouses your palate. If you’re the more visual type, there is also an HD widescreen TV perched over the fireplace, next to the flush-mounted bookcases, while cyber scholars will take comfort in the available Wi-Fi signal that floats silently through the air alongside soothing currents of light jazz music and XM radio.

Behind the counter is another story. Center stage in that milieu is a sexy, state-of-the-art La Marzocca espresso machine shellacked with enough high-gloss race-car red to make Iron Man green with envy. It is in this vicinity that Dix will most likely be found, flanked by a team of servers, bakers and apprentice baristas whipping together a fresh repast framed in a smorgasbord of warm smiles and courteous service.

“We’ve deliberately designed the food menu to complement the beverage menu,” shared Dix, whose line of Revolutionary teas has become a surprise hit among the hardhats erecting her store. “The main thing is to keep it simple: Keep it good with top-quality meats, cheeses and vegetables that either alone or in concert are a savory treat to everyone who experiences them.” Especially intriguing among the lunch fare are Paninis such as the roast beef and cheddar melt, the portabella and mozzarella on a grilled ciabatta, and the Viva Italiano!, which is Viva Espresso’s signature sandwich — a creation of Dix’s own husband, Chuck. There are also mighty neat sweet treats, which include pastries, muffins and cookies. Their “Prairie Harvest” cookie, for example — an oatmeal-raisin confection that swoons with a dreamy maple flourish — is likely the best of its kind you will ever have anywhere.

Viva Espresso also has plans to host some special events, including “cuppings” — a coffee-based version of a wine-tasting — and latte art, which has been rapidly gaining popularity in cities across the United States.

 

To experience Nancy Dix’s intoxicating line of gourmet coffee products from around the globe, call 410-749-8482, check out Viva Espresso at www.vivaespressosby.com or 105A East College Ave., in Salisbury, Monday through Friday 6:45 a.m. to 3 p.m., and Saturday 8 a.m. to 2 p.m., though Dix reports she is contemplating expanding her hours in response to customer feedback.
Buon Appétito!